Natural Gas Grills
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More homeowners who love to cook outdoors are switching to natural gas grills. They are fast—usually ready for cooking in 10 minutes or less. And natural gas grills are so convenient and easy to use. No more trying to get the charcoal lit or lugging those heavy propane tanks to be refilled. Best of all, natural gas grills never run out of fuel. How many times have you had hungry children or guests disappointed when the propane ran out?
Gas grills can be installed just about anywhere. They can be permanently mounted in-ground or on your deck. Or you can use a quick-connect option and install your grill on a portable cart, so you can move it when you’re not using it. Add-on options include cast iron grids, adjustable shelves, side burners, rotisseries and instant-start ignition.
Natural gas grills offer more precise temperature control than charcoal. Cooking outdoors on a natural gas grill also reduces heat in the kitchen, which puts less demand on air conditioning during hot summer months.
Chicken with Black Bean Mango Salsa
- 2 cans black beans
- 1/3 cup plus 1 teaspoon lime juice, divided
- 1/2 red onion, small dice
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- 1 ripe mango, cut into 1/2-inch dice
- 4 bone-in chicken breast halves
- Kosher salt
- Chili powder
- Ground cumin
Drain and rinse 2 cans black beans. In medium bowl, mix 1/3 cup lime juice and next 3 ingredients. Add beans and mango. Set aside to marinate. Salsa can be made up to a day in advance, kept in the refrigerator.
Preheat grill. Score chicken breasts 1/2-inch deep. Sprinkle chicken with 1 teaspoon lime juice, a pinch of salt, chili powder, and half as much cumin and oregano as chili powder. Place chicken on the grill, bone side down, and cook until no longer pink in the middle and internal temperature is cooked through.
Serve chicken with salsa on the side, or wrap leftover chicken and salsa in whole wheat tortillas for a great lunch.