From the monthly archives: "March 2013"
Sweet Barbecue Chicken

Sweet Barbecue Chicken

Combine six basic ingredients for a sweet-and-spicy sauce that cooks in minutes. Apple juice and brown sugar complement the fiery flavors of chili powder and ground red pepper.

Make a sweet barbecue sauce for grilled chicken leg quarters by adding brown sugar and frozen apple juice concentrate to your favorite bottled barbecue sauce, and spice it up with just a sprinkle of red pepper and chili powder.

 

Yield: 12 servings (serving size: 1 chicken leg quarter)

 

Ingredients:

 

• 1 cup packed brown sugar

• 1 cup bottled barbecue sauce

• 2 teaspoons dried thyme

• 1 teaspoon chili powder

• 1 teaspoon ground red pepper

• 1 (6-ounce) can frozen apple juice concentrate, thawed and undiluted

• 12 small chicken leg quarters (about 5 1/4 pounds), skinned

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• Cooking spray

 

Preparation:

 

1. Combine first 6 ingredients in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

 

2. Prepare grill or broiler. Sprinkle chicken with salt and pepper. Place on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes on each side. Brush chicken with sauce, and cook an additional 15 minutes or until chicken is done, turning and basting frequently.

 

Cooking Light

OCTOBER 1998

 

 

Source: MyRecipes

 

Tamil Chicken Wings

Tamil Chicken Wings

This Sri Lankan chicken dish features wings rubbed with lemon grass, cilantro, garlic, and turmeric. Serve with a simple cucumber salad for fresh summer flavor.

Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.

Yield: Makes 4 servings

Total: 1 Hour, 35 Minutes

 

Ingredients:

•  1 stalk (2 oz.) fresh lemon grass or 3 strips (3 by 1/2 in. each) lemon peel (yellow part only), chopped

•  3/4 cup fresh cilantro sprigs, rinsed

•  8 cloves garlic, peeled

•  1 teaspoon salt

•  1 teaspoon ground turmeric

•  1/2 teaspoon white or black pepper

•  8 chicken wings (about 1 3/4 lb. total), rinsed and patted dry Cucumber Salad

 

Preparation:

1.  Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.

2.  Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.

 

Elagupillai Mageswari, Harbor City, CA, Sunset

MAY 2005

 

 

Source: MyRecipes

 

Chicken Burgers with Peanut Sauce

Chicken Burgers with Peanut Sauce

Savor the dynamic mix of spicy Thai chile paste and sweet and creamy homemade peanut sauce. Worked right into the patties, the spices give the chicken its robust flavor.

No recipe can offer too much flavor for Assistant Food Editor Ann Taylor Pittman. Her burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprouts in many supermarkets.

Yield: Makes 4 servings

 

Ingredients:

 

    Sauce:

•  2 tablespoons peanut butter

•  2 teaspoons low-sodium soy sauce

•  1 1/2 teaspoons dark sesame oil

•  1 teaspoon water

•  1 teaspoon rice vinegar

•  1 garlic clove, minced

  Burgers:

•  1/2 cup finely chopped green onions

•  1 tablespoon chile paste with garlic

•  2 teaspoons grated peeled fresh ginger

•  2 teaspoons low-sodium soy sauce

•  1/4 teaspoon salt

•  1 pound skinless, boneless chicken breast, chopped

•  Cooking spray

•  4 (2-ounce) sandwich rolls with sesame seeds

•  1 cup onion sprouts or alfalfa sprouts

 

Preparation:

1.  To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.

2.  Prepare grill.

3.  To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

4.  Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings.

 

Cooking Light

JUNE 2003

 

 

Source: MyRecipes

 

Jerk Chicken

Jerk Chicken

Bring the Caribbean’s heat and spice to your dinner table by basting the chicken with jerk sauce, beer, ketchup, and hot sauce. You only use a small portion of the beer in the sauce, so enjoy the rest with dinner.

“This version of jerk chicken was taught to me by our cook in Jamaica, where we vacationed annually. It starts out with bottled jerk sauce, which simplifies matters. -Marion Winik

Yield: 6 servings (serving size: about 4 ounces)

 

Ingredients:

•  1/2 cup jerk sauce, divided

•  1 cup vertically sliced onion

•  1/4 cup fresh lemon juice

•  1/4 teaspoon salt

•  1/4 teaspoon black pepper

•  3 garlic cloves, chopped

•  4 chicken breast halves (about 1 1/2 pounds), skinned

•  4 chicken thighs (about 1 pound), skinned

•  1/2 cup light beer

•  3 tablespoons ketchup

•  1 tablespoon hot sauce

•  Cooking spray

•  Julienne-cut green onions

 

Preparation:

1.  Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.

2.  Prepare grill to medium-high heat.

3.  Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.

4.  Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.

 

Marion Winik, Cooking Light

OCTOBER 2003

 

 

Source: MyRecipes

 

Beer-Can Chicken with Cola Barbecue Sauce

Beer-Can Chicken with Cola Barbecue Sauce

Cooking chicken with beer and spices inside infuses the bird with a hint of spice and plenty of moisture for a juicy main dish. A simple cola sauce, made with liquid smoke, Worcestershire, and steak sauce, is the perfect finishing touch.

“I like any recipe that starts with ‘open a can of beer and drink half,'” says recipe developer and chef Steven Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it’s a good idea to use a can-holding gadget.

Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)

 

Ingredients:

Chicken:

•  1 (12-ounce) can beer

•  1 cup hickory wood chips

•  2 teaspoons kosher or sea salt

•  2 teaspoons brown sugar

•  2 teaspoons sweet paprika

•  1 teaspoon coarsely ground black pepper

•  1 (4-pound) whole chicken

•  Cooking spray

 

Sauce:

•  1/2 cup cola

•  1/2 cup ketchup

•  2 tablespoons Worcestershire sauce

•  1/2 teaspoon instant onion flakes

•  1/2 teaspoon instant minced garlic

•  1 1/2 teaspoons steak sauce (such as A-1)

•  1/2 teaspoon liquid smoke

•  1/4 teaspoon black pepper

 

Preparation:

1.  Open beer can; drink half. Carefully pierce top of beer can with “church-key” can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.

2.  To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.

3.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

4.  Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.

5.  Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.

6.  Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.

7.  To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.

 

Steven Raichlen, Recipes adapted from Steven Raichlen’s books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003), Cooking Light

 

AUGUST 2003

 

Source: MyRecipes

 

 

Grilled Fusion Chicken

Grilled Fusion Chicken

Grilled Fusion Chicken accents grilled chicken breasts with Southwestern flavors like lime, hot sauce, chipotle chiles, and tequila. The standout cream sauce makes this chicken dish special enough for entertaining, yet easy enough to prepare for family weeknight dinners.

Create an amazing blend of flavors for grilled chicken breasts by marinating the chicken in a mixture of tequila, fresh lime juice, fresh ginger and dried chipotle chile. Use the reserved marinade to stir into whipped cream for a rich and savory topping. You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

Yield: Makes 4 servings

Total: 1 Hour

 

Ingredients:

•  4 boneless, skinless chicken breast halves

•  1/2 cup garlic-infused olive oil (see notes)

•  2 tablespoons each tequila and fresh lime juice

•  1 1/2 teaspoons hot sauce

•  1 teaspoon Worcestershire

•  1 teaspoon grated fresh ginger

•  1 teaspoon ground dried chipotle chile

•  1 teaspoon salt

•  1/3 cup heavy whipping cream

•  Chopped cilantro (optional)

 

Preparation:

1.  Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

2.  Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

3.  In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.

 

Note: Nutritional analysis is per serving.

 

Janet Hubbard, Santa Rosa, CA, Sunset

AUGUST 2006

 

Source: MyRecipes

 

 

Grilled Chicken with Sriracha Glaze

Grilled Chicken with Sriracha Glaze

Instead of the usual barbecue sauce, brush bone-in chicken leg quarters with a sweet and spicy glaze made with hot chili sauce and mango jam for a great grilled chicken recipe. Cook the chicken over indirect heat so the glaze won’t burn.

Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning.

Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.

Yield: 4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)

 

Ingredients:

•  2/3 cup mango jam

•  2 tablespoons finely chopped fresh chives

•  2 tablespoons rice vinegar

•  2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)

•  1 tablespoon olive oil

•  4 (12-ounce) bone-in chicken leg-thigh quarters, skinned

•  1/2 teaspoon kosher salt

•  1/4 teaspoon freshly ground black pepper

 

Preparation:

1.  Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

2.  Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.

3.  Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.

4.  Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.

 

Wine note: This dish’s tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. —Jeffery Lindenmuth

 

Elizabeth Karmel, Cooking Light

JUNE 2008

 

 

Source: MyRecipes

 

Grilled Chicken with White Barbecue Sauce

Grilled Chicken with White Barbecue Sauce

For a flavorful twist on traditional barbecue chicken, serve spiced chicken breasts with a creamy, six-ingredient white sauce.

The chicken is seared over direct heat then moved to the cooler side of the grill. If using a charcoal grill, stack the coals on the right side of the grill.

Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons sauce)

 

Ingredients:

   Chicken:

•  8 (8-ounce) bone-in chicken breast halves

•  1 teaspoon salt

•  1 teaspoon onion powder

•  1 teaspoon garlic powder

•  1 teaspoon paprika

•  1 teaspoon chipotle chile powder

•  Cooking spray

 

    Sauce:

•  1/2 cup light mayonnaise

•  1/3 cup white vinegar

•  1 tablespoon coarsely ground black pepper

•  1/2 teaspoon ground red pepper

•  1 1/2 teaspoons fresh lemon juice

•  Dash of salt

 

Preparation:

1.  Preheat grill to medium-hot using both burners.

2.  To prepare chicken, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Combine salt and next 4 ingredients (salt through chile powder); rub under loosened skin.

3.  Turn left burner off (leave right burner on). Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 5 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 35 minutes or until done, turning once. Remove chicken from grill; discard skin.

4.  To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.

 

Cooking Light

MAY 2003

 

 

Source: MyRecipes

 

 

Maple-Mustard Chicken Thighs

Maple-Mustard Chicken Thighs

The sweetness of maple syrup and the tartness of two kinds of mustards create an amazing flavor combination for these grilled chicken thighs.

Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw.

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Total: 2 Hours, 43 Minutes

Cost per Serving: $1.91

 

Ingredients:

•  1/3 cup spicy brown mustard

•  2 tablespoons brown sugar

•  3 tablespoons maple syrup

•  2 tablespoons yellow mustard

•  1 tablespoon grated onion

•  1 tablespoon cider vinegar

•  2 teaspoons lower-sodium soy sauce

•  1/2 teaspoon black pepper

•  1 garlic clove, minced

•  8 bone-in chicken thighs, skinned

•  1/4 teaspoon kosher salt

•  Cooking spray

 

Preparation:

1.  Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.

2.  Preheat grill to medium-high heat.

3.  Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

 

Julianna Grimes, Cooking Light

MAY 2011

 

 

Source: Cooking Light

 

Zaatar and Lemon Grilled Chicken

Zaatar and Lemon Grilled Chicken

Season grilled chicken thighs with a Mediterranean spice blend called zaatar that’s composed of sesame seeds, thyme, marjoram and sumac. Look for it in the spice section of your supermarket or in a Middle Eastern market.

Yield: Serves 4

Total: 30 Minutes

 

Ingredients:

•  1/4 cup olive oil

•  2 tablespoons zaatar*

•  2 tablespoons lemon juice

•  1 teaspoon lemon zest

•  1 teaspoon minced garlic

•  1/4 teaspoon salt

•  1/4 teaspoon pepper

•  4 chicken thighs (6 to 8 oz. each)

•  1 lemon, cut into 4 wedges

•  8 green onions

Preparation:

1.  Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat.

2.  Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked through, about 4 minutes.

3.  Grill lemon wedges and onions in last few minutes, turning once, just until grill marks appear. Serve with chicken.

 

*Find the Middle Eastern spice blend in the spice aisle of well-stocked grocery stores and at worldspice.com

 

Adeena Sussman, Sunset

JUNE 2011

 

Source: MyRecipes