Posts by: "Knipy"
Grilled Split Chicken with Rosemary and Garlic

Grilled Split Chicken with Rosemary and Garlic

When you marinate a whole chicken overnight in a buttermilk-herb mixture, then grill it slowly over indirect heat, you’re adding a double dose of flavor.

With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.

Yield: 5 servings (serving size: 3 ounces)

 

Ingredients:

•  1 (3 1/2-pound) chicken

•  1/2 cup low-fat buttermilk

•  1 tablespoon chopped fresh rosemary

•  1/2 teaspoon salt

•  1/2 teaspoon hot pepper sauce

•  2 garlic cloves, minced

•  Cooking spray

 

Preparation:

1.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

2.  To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Cooking Light

JUNE 2000

 

 

Source: MyRecipes

 

Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards

Paillards are simply pieces of meat or chicken pounded into thin pieces. Because you have more surface area, you can use more of the citrus-herb rub, and the grilling time is only about 5 to 6 minutes.

Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.

Yield: 4 servings (serving size: 1 chicken breast half)

 

Ingredients:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  5 teaspoons grated lemon rind

•  1 tablespoon olive oil

•  1 1/2 teaspoons dried oregano

•  3/4 teaspoon kosher salt

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon water

•  2 garlic cloves, minced

•  Cooking spray

•  4 lemon wedges

•  2 tablespoons chopped fresh parsley

 

Preparation:

1.  Prepare grill.

2.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

3.  Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

 

Elizabeth Karmel, Cooking Light

JULY 2004

 

 

Source: MyRecipes

 

Spice-Rubbed Smoke-Roasted Chicken

Spice-Rubbed Smoke-Roasted Chicken

Achieve amazing flavor by rubbing a whole chicken with a paste of olive oil, herbs, and spices, then grilling it over flavored wood chips. An online reviewer noted that this is a great recipe for entertaining since it requires very little tending at the grill.

Yield: Makes 6 servings

Total: 1 Hour, 45 Minutes

 

Ingredients:

•  1 cup (about 3 oz.) hickory, mesquite, or applewood chips (optional)

•  12 cloves garlic, peeled

•  1 tablespoon chili powder

•  1/3 cup chopped fresh thyme leaves

•  1/3 cup chopped fresh rosemary leaves

•  1/4 cup olive oil

•  1 tablespoon salt

•  1 tablespoon fresh-ground pepper

•  1 chicken (4 to 5 lb.)

 

Preparation:

1.  In a medium bowl, cover wood chips (if using) in water. Let soak at least 30 minutes; drain just before using.

2.  In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.

3.  Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.

4.  Prepare your grill for indirect heat (see “How to set up your grill for indirect heat” below). The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.

5.  Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they’re open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.

6.  Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170°, about 40 minutes longer. Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve.

 

How to set up your grill for indirect heat.

 

On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.

 

On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

 

Note:

Notes: Adding wood chips to the fire gives the chicken extra flavor.

 

Amy Traverso, Sunset

SEPTEMBER 2005

 

 

Source: MyRecipes

 

Kansas City Barbecued Chicken

Kansas City Barbecued Chicken

Get the most from grilled chicken when you use spice rub before grilling, and then baste with a ketchup-based sauce perked up with vinegar, brown sugar, molasses, and chili powder. Grilling over hickory wood chips also adds flavor.

Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce.

The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

Yield: 8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)

 

Ingredients:

•  4 cups hickory wood chips

•  8 (10-ounce) bone-in chicken leg-thigh quarters

•  1/4 cup Kansas City Dry Rub

•  2 cups water

•  Cooking spray

•  1 1/2 cups Kansas City Barbecue Sauce

 

Preparation:

1.  Soak wood chips in water 1 hour; drain well.

2.  Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.

3.  Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

4.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

5.  Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.

6.  Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.

 

Bill and Cheryl Jamison, Cooking Light

JULY 2007

 

 

Source: MyRecipes

 

 

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