5/27/2014

Spicy Chicken Drumettes Recipe



The Grilled Recipes Kitchen (The home of grilled food) invites you to try Spicy Chicken Drumettes recipe. Enjoy grilling and learn how to make Spicy Chicken Drumettes.

Recipe by Fenton Keogh from Fenton Fired Up!

 Ingredients


1 kg Chicken drummettes

1 teaspoon Onion powder

1 teaspoon Garlic powder

2 tablespoons Smoked Paprika

1 teaspoon Chilli powder

1 teaspoon freshly ground black pepper

BASTE MIX

0.33 cup brown sugar

0.33 cup apple cider Vinegar

2 tablespoons American Mustard

Method

1. Pour the onion powder, garlic powder, smoked paprika, chilli powder and cracked black pepper into a zip lock bag and mix by shaking – add the drummettes and shake until all the chicken has been coated. Allow to marinate in the fridge overnight.
 

2. Heat char grill to a medium heat and lightly brush over the grill with a little oil to stop the chicken sticking.
 

3. Place the drumsticks on to the grill cook for one minute, turn drummettes over and turn heat down to low and cook for a further five minutes.

BASTE MIX:

1. Into a small saucepan, add the Brown sugar, Apple vinegar and American mustard, place saucepan on char grill and whisk through until all ingredients have mixed evenly together.
2. Brush the drummettes with the baste mix and cook another two minutes before turning the drummettes, repeat baste and cook for a further two minutes. Serve.


More Grilled Recipes:

Lime and Pepper Grilled Chicken Breasts Recipe
Classic Barbecue Chicken Recipe
Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe  
Grilled Chicken with Sriracha Glaze Recipe    
Grilled Chicken Breasts with Plum Salsa Recipe    
Garlic-Basil Grilled Chicken with Caprese Salsa Recipe     

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5/22/2014

Grilled Vegetable and Fontina Pizza Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Vegetable and Fontina Pizza recipe. Enjoy grilling and learn how to make Grilled Vegetable and Fontina Pizza.

Yield: Serves 4 (serving size: 2 slices)
 

Ingredients

2 portobello mushroom caps
1 tablespoon chopped garlic
1 large red bell pepper, cut into 1/2-inch strips
1 medium zucchini, cut diagonally into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges (root end intact)
5 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
8 ounces refrigerated fresh pizza dough
4 ounces shredded fontina cheese (1 cup)
1/4 cup thinly sliced fresh basil leaves
1/2 teaspoon crushed red pepper

Preparation


1. Preheat grill to high heat.

2. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.

3. Roll dough into a 12-inch oval on a lightly floured surface. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.

4. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts. Sprinkle pizza with basil leaves and red pepper; cut into 8 slices.

Nutritional Information
Amount per serving
Calories: 344

Fat: 16.1g
Saturated fat: 6g
Monounsaturated fat: 6.5g
Polyunsaturated fat: 2.2g
Protein: 14.2g
Carbohydrate: 38g
Fiber: 3.1g
Cholesterol: 31mg
Iron: 2.6mg
Sodium: 693mg
Calcium: 173mg

Mary Drennen, Cooking Light
AUGUST 2013


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Grilled Pizza with Asparagus and Caramelized Onion Recipe
Grilled Pizza with Tomatoes, Basil, and Artichokes Recipe
Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives
Grilled flatbread pizzas
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping  


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5/18/2014

Penne with Mixed Grilled Vegetables Recipe



The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Penne with Mixed Grilled Vegetables recipe. Enjoy grilling and learn how to make Penne with Mixed Grilled Vegetables.

Yield: Serves: 4 (serving size: 2 cups)

Ingredients

8 ounces penne
Salt and pepper
1 cup diced grilled eggplant (from about 3 grilled lengthwise slices)
1 cup diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices)
1/2 cup diced grilled bell peppers (from about 3 grilled lengthwise slices)
4 stalks grilled asparagus, cut into 1-inch pieces (about 1 cup)
1/3 cup pitted kalamata olives, halved
1 cup grape tomatoes, halved or quartered if large
1/4 cup thinly sliced fresh basil, plus more for serving
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
2 tablespoons olive oil

Preparation

1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.


2. Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.

Caroline Wright, Health
JULY 2013
 

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Grilled Rainbow Chard with Fava Beans and Oregano Recipe
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Grilled Asparagus Rafts recipe  
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe 
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5/13/2014

Lime and Pepper Grilled Chicken Breasts Recipe

Dan Goldberg


The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Lime and Pepper Grilled Chicken Breasts recipe. Enjoy grilling and learn how to make Lime and Pepper Grilled Chicken Breasts.

This grilled chicken breast recipe gets its crunchy skin yet moist, tender meat from a final toasting over direct heat. Plus, presalting the chicken breasts and grilling over indirect heat keeps them juicy.

Yield: Makes 4 servings
Total: 2 Hours, 45 Minutes


Ingredients

4 bone-in and skin-on chicken breast halves
1/2 teaspoon salt

Preparation

1. Rinse and thoroughly dry the chicken breasts. Sprinkle all over with salt, putting some under the skin. Cover and refrigerate at least 2 hours and up to overnight. Let chicken come to room temperature 30 minutes before grilling.
 

2. Prepare a charcoal or gas grill for indirect heat: If using a gas grill, turn all burners to high and close the lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using a charcoal grill, light 50 to 60 briquettes and let burn until covered with ash, about 20 to 30 minutes. Mound them to one side. The area over the section cleared of coals is the indirect heat area.
 

3. Brush the grill with vegetable oil. Place chicken skin side down on indirect-heat area; close lid on gas grill. Cook 15 minutes. Turn chicken over, close lid on gas grill, and cook another 10 minutes. Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes. Watch carefully; dripping fat or any added oils or butters catch fire easily (a small spray bottle filled with water is handy for taming flames).
 

4. Test one piece for doneness by cutting into the center. It should be slightly pink (it will finish cooking while it rests). If very pink, move all chicken back to indirect heat, cover grill, and cook for another 5 minutes. Let rest at least 10 minutes before serving.
 

Once you've got the basic method down, try adding different flavors to your grilled chicken:

Spice-rubbed. In step 1, sprinkle your favorite spice rub all over the chicken while you're letting it come to room temperature. We like the Indian flavors of 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne.
 

Marinated. In step 1, coat chicken in a zesty marinade while you're letting it come to room temperature. Most vinaigrettes make great marinades for chicken. We like to mix 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced fresh rosemary or thyme, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
 

Buttered. In step 1, while chicken is coming to room temperature, rub softened butter onto and under skin. We like to use a compound butter (softened butter mixed with seasonings, herbs, or spices). For one with a bit of kick, we blend 1/4 cup butter with 1/2 minced chipotle chile (either canned, or dried and soaked in hot water until soft), 1 teaspoon fresh lime juice, and 1/2 teaspoon salt.
 

Herbed. In step 1, while chicken is coming to room temperature, rub herb paste onto and under skin. Pesto (homemade or store-bought) is a good choice. Note: Nutritional analysis is per serving.

Nutritional Information
 

Amount per serving
Calories: 193
Calories from fat: 35%
Protein: 29g
Fat: 7.6g
Saturated fat: 2.1g
Carbohydrate: 0.0g
Fiber: 0.0g
Sodium: 359mg
Cholesterol: 82mg

Sunset
JUNE 2006


More Grilled Recipes:


Classic Barbecue Chicken Recipe
Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe
Grilled Chicken with Sriracha Glaze Recipe  
Grilled Chicken Breasts with Plum Salsa Recipe  
Garlic-Basil Grilled Chicken with Caprese Salsa Recipe    
Grilled Chicken with White Barbecue Sauce Recipe
 
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5/03/2014

Grilled mackerel with horseradish mash recipe



The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Grilled mackerel with horseradish mash recipe. Enjoy grilling and learn how to make Grilled mackerel with horseradish mash. 


Serves 4
10mins to prepare and 18mins to cook
339 calories / serving
Healthy


Ingredients

500g (1lb) potatoes, peeled and chopped
½ savoy cabbage, shredded
4 mackerel fillets
juice of 1 lemon
2tbsp milk
1tbsp olive oil
2tsp creamed horseradish
snipped chives, to serve
salt
pepper

Cook the potatoes in a pan of boiling water until tender. Add the shredded cabbage for the last 2 minutes of cooking. Squeeze lemon juice over the flesh of the mackerel fillets. Heat the grill and cook the mackerel fillet for 4-5 minutes on either side.

Meanwhile, mash the potatoes with the milk, olive oil, creamed horseradish and seasoning.

Divide the horseradish mash between four plates or shallow bowls and serve the mackerel fillets on top with any juices from the grill pan poured over, and sprinkled with snipped chives.
 

From Tesco realfood

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Grilled salmon with asparagus recipe
Grilled sea bream recipe
Grilled-Fish Foil Packets Recipe  
Grilled Fish with Citrus Recipe
Tikka-style fish recipe
Grilled fish fillets recipe


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4/25/2014

Grilled salmon with asparagus recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Grilled salmon with asparagus recipe. Enjoy grilling and learn how to make Grilled salmon with asparagus.

Serves 4
15 mins to prepare and 15 mins to cook
355 calories / serving
Ingredients

4 large salmon fillets
2 lemons
2 large bunches of fresh green asparagus
1tsp flaked dried red chillies
30g butter melted
salt
½tsp fresh ground black peppercorns

Method

Mix the melted butter with the flaked chillies, chopped sorrel, add some salt and the crushed black peppercorns.

Roll the salmon in the butter and herbs mixture and ensure that its well coated.

Slice the lemon into wedges removing any pips.

Preheat a griddle pan and transfer the remainder of the butter and herbs to the pan. When its spitting, add the salmon fillets and grill for 6-8 minutes turning once to ensure even browning. Cook the lemon wedges in the griddle pan until they start to brown.

Meanwhile bring a large flat pan of water about 3-4 cm deep to the boil, add a little salt.

Place the asparagus into the pan, turn the heat down and simmer very gently for 8-10 minutes until tender but not overcooked. Drain.

Serve the salmon on a bed of asparagus, and garnish with lemon wedges. Pour the remaining butter and herbs over the asparagus. 

More Grilled Recipes:

Grilled sea bream recipe
Grilled-Fish Foil Packets Recipe
Grilled Fish with Citrus Recipe
Tikka-style fish recipe
Grilled fish fillets recipe
Grilled fish with new potato, red pepper & olive salad recipe 

 
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Grilled peach halves with pistachios recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Grilled peach halves with pistachios Recipe. Enjoy grilling and learn how to make Grilled peach halves with pistachios.

Serves 4
10 mins to prepare and 10 mins to cook
75 calories / serving
Healthy

Ingredients

2 large peaches, halved and de-stoned
2tbsp runny honey
4tbsp unsalted pistachios, roughly chopped
pared zest of 1 lemon, julienned

Method

Pre-heat the grill to moderate-hot.

Brush the cut side of the peach halves with the honey. Sprinkle most of the chopped pistachios in the peach halves. Arrange on grilling trays and grill for 3-4 minutes until lightly caramelised. Remove and and arrange on serving plates.

Garnish with the julienned lemon zest and the rest of the chopped pistachios on the plate. Serve immediately.
 

Adopted from Tesco realfood
 
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Grilled Cheese  
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