Currently viewing the tag: "Sauce"
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

 

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

 

 

Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don’t forget to pack a heatproof brush for basting the chicken.

Yield: Serves 6

Total: 1 Hour, 45 Minutes

 

Ingredients:

 

SAUCE:

•  1 1/4 cups ketchup

•  1 to 1 1/2 tsp. hot sauce such as Tabasco

•  2 tablespoons dark molasses

•  2 tablespoons Dijon mustard

•  2 tablespoons whiskey such as Jack Daniel’s

•  2 tablespoons Worcestershire

•  1 tablespoon cider vinegar

•  1 large garlic clove, minced

 

SLAW:

•  1 pound cabbage, cut into shreds

•  1/4 red onion, cut into long slivers

•  1/2 red bell pepper, cut into thin strips

•  2 tablespoons chopped cilantro

•  1/4 cup extra-virgin olive oil

•  2 tablespoons sugar

•  2 tablespoons Champagne vinegar

•  1 tablespoon lime juice

•  1/2 teaspoon red chile flakes

•  1/2 teaspoon kosher salt

•  1/4 teaspoon pepper

 

CHICKEN:

•  6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)

•  1 tablespoon olive oil

 

Preparation:

 

AT HOME

1.  Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.

2.  Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.

3.  Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.

 

In CAMP

1.  Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.

2.  Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.

3.  Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.

 

Note: Nutritional analysis is per serving.

Kelly Liken, Restaurant Kelly Liken, Vail, Colorado,

 

Sunset

AUGUST 2011

 

Source: MyRecipes

 

 

 

Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

 

Dine well when you’re camping with this grilled chicken recipe featuring a make-ahead barbecue sauce and coleslaw. Once you get to the campsite, you can grill the chicken over a charcoal or wood fire in the grill.

This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don’t forget to pack a heatproof brush for basting the chicken.

Yield: Serves 6

Total: 1 Hour, 45 Minutes

 

Ingredients:

SAUCE:

•  1 1/4 cups ketchup

•  1 to 1 1/2 tsp. hot sauce such as Tabasco

•  2 tablespoons dark molasses

•  2 tablespoons Dijon mustard

•  2 tablespoons whiskey such as Jack Daniel’s

•  2 tablespoons Worcestershire

•  1 tablespoon cider vinegar

•  1 large garlic clove, minced

 

SLAW:

•  1 pound cabbage, cut into shreds

•  1/4 red onion, cut into long slivers

•  1/2 red bell pepper, cut into thin strips

•  2 tablespoons chopped cilantro

•  1/4 cup extra-virgin olive oil

•  2 tablespoons sugar

•  2 tablespoons Champagne vinegar

•  1 tablespoon lime juice

•  1/2 teaspoon red chile flakes

•  1/2 teaspoon kosher salt

•  1/4 teaspoon pepper

 

CHICKEN:

•  6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)

•  1 tablespoon olive oil

 

Preparation:

AT HOME:

1.  Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.

2.  Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.

3.  Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.

 

In CAMP

4.  Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.

5.  Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.

6.  Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.

 

Note: Nutritional analysis is per serving.

Kelly Liken, Restaurant Kelly Liken, Vail, Colorado, Sunset

AUGUST 2011

 

Source: MyRecipes

 

 

 

Grilled Cumin Chicken with Fresh Tomatillo Sauce

 

Bring the heat of the southwest to the dinner table with a delicious take on the weeknight meal of grilled chicken. Serve with chipotle rice.

Yield: 4 servings (serving size: 1 chicken breast half and about 5 tablespoons sauce)

 

Ingredients:

•  2 teaspoons olive oil

•  1/2 teaspoon ground cumin

•  1/8 teaspoon freshly ground black pepper

•  2 garlic cloves, minced

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

•  1/2 pound tomatillos

•  1/2 cup fat-free, less-sodium chicken broth

•  1/4 cup cilantro leaves

•  1/4 cup chopped green onions

•  2 tablespoons fresh lime juice

•  1/2 teaspoon sugar

•  1/4 teaspoon salt

•  1 garlic clove, chopped

•  1 jalapeño pepper, seeded and chopped

•  1/4 teaspoon salt

•  Cooking spray

Preparation:

1.  Prepare grill to medium-high heat.

2.  Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

3.  Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.

 

4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

5.  Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you’re drinking, pour a Mexican beer.

 

Jackie Mills, MS, RD, Cooking Light

MAY 2009

 

 

Source: MyRecipes