4/19/2014

Classic Barbecue Chicken Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Classic Barbecue Chicken  Recipe. Enjoy grilling and learn how to make Classic Barbecue Chicken.
 
Makes 6 servings

Active time: 45 min
Total time: 1 hr 10 min

Nothing says summer quite like barbecue chicken. No matter how many culinary fads Americans latch onto, the simplicity of a classic tomato barbecue sauce just can't be beat. Sure, there are loads of bottled versions to choose from in the supermarket, but nothing is more satisfying than a homemade one. And it couldn't be easier to make! In fact, you've likely got the ingredients for the sauce already in your cupboard and fridge. So fire up the grill and let the good times begin.


INGREDIENTS:
 

For Barbecue Sauce:

1 cup ketchup
1 cup water
1/4 cup mild molasses
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon hot sauce (such as Tabasco)
2 garlic cloves, minced
1/2 teaspoon black pepper

For Chicken:

5 1/2 to 6 pounds chicken parts, skin on, bones in
2 tablespoons vegetable oil

EQUIPMENT:

A 22 1/2–inch charcoal kettle grill and a charcoal chimney; or a large gas grill

INSTRUCTIONS:

Make Barbecue Sauce:

Whisk together all sauce ingredients. Bring to a boil in a heavy 2–quart saucepan, then reduce heat and simmer uncovered, whisking occasionally, until thickened and reduced to 1 3/4 cups, 30 to 35 minutes. Transfer 3/4 cup sauce to a bowl and reserve for dipping. Use remaining cup as directed while grilling the chicken.

Grill Chicken:

Prepare grill for indirect–heat cooking over medium–hot charcoal (medium–high heat for gas); see Grilling Procedure below.
 

Toss chicken with oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
 

Oil grill rack, then arrange chicken pieces over area with no coals underneath (or over unlit gas burner; see Gas Grill Instructions below).
 

Grill (covered with lid), turning occasionally and moving chicken pieces around to avoid flare–ups and to help chicken cook evenly, until cooked through (165°F on instant–read thermometer), 20 to 25 minutes for breasts, thighs, and drumsticks; 12 to 15 minutes for wings.
 

About 3 minutes before chicken is done, brush it generously all over with barbecue sauce and continue to grill, covered, until chicken is cooked through.
Serve chicken with reserved 3/4 cup of sauce for dipping.

COOKS' NOTES:

Barbecue sauce can be made 3 days ahead and kept covered and chilled.
If you don’t have access to a grill, chicken can be roasted, starting with skin sides up, in 2 lightly oiled shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans and turning chicken over halfway through roasting, until skin is crisp and chicken is cooked through, 30 to 40 minutes total. Brush with barbecue sauce 3 minutes before chicken is done.

GRILLING PROCEDURE:

Charcoal Grilling Instructions:

Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).

For Indirect-heat Cooking:

Open vents on grill lid. When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled.
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium–hot temperature when you can hold your hand 5 inches above the grill rack (directly above the coals) for 3 to 4 seconds.

Gas Grilling Instructions:

Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. For indirect–heat cooking, just before grilling, turn off 1 burner (middle burner if there are 3).

Photo: Chris Gentile

Recipe by Gina Marie Miraglia Eriquez, with Food Styling by Paul Grimes
 

Adopted from Gourmet

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Grilled Chicken with White Barbecue Sauce Recipe
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Grilled Rainbow Chard with Fava Beans and Oregano Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Rainbow Chard with Fava Beans and Oregano Recipe. Enjoy grilling and learn how to make Grilled Rainbow Chard with Fava Beans and Oregano. 

Serves4 (side dish)

Active time:25 min
Start to finish:25 min


Gourmet
July 2008


The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.

2 lb Swiss chard (preferably rainbow), stems and center ribs cut out (reserve leaves for another use)
1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
1 1/2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, thinly sliced
2 teaspoons chopped oregano
1 teaspoon fresh lemon juice

Blanch chard stems:
Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.

Prepare fava beans:
Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don’t peel).

Grill stems and assemble dish:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure.
 

Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.
 

Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.

Cooks' note: Chard can be blanched and beans cooked 1 day ahead and chilled separately.

Recipe by Maggie Ruggiero

Photograph by Mikkel Vang
 

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4/18/2014

Grilled Oyster Mushrooms (Funghi Alla Griglia) Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Oyster Mushrooms (Funghi Alla Griglia)  Recipe. Enjoy grilling and learn how to make Grilled Oyster Mushrooms (Funghi Alla Griglia).

Serves10

Active time:30 min
Start to finish:55 min
 

Gourmet May 2005
 

This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza’s garden while Miraglia Eriquez was visiting her cooking school, conducted at the Tasca d’Almerita Winery (214-373-1161).

2 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons red-wine vinegar
6 tablespoons olive oil
2 lb large oyster mushrooms, stems trimmed
1/2 teaspoon coarse sea salt (preferably Sicilian)

Special equipment:
a perforated grill sheet

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.


Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.


Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

Cooks’ notes:

If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
If you’re unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.

Recipe and Food Styling by Gina Marie Miraglia Eriquez

Photograph by Martyn Thompson
 

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Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try  Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe. Enjoy grilling and learn how to make  Creamy Lemon-Pepper Orzo with Grilled Chicken.

Recipe courtesy Food Network Kitchens

 If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally-satisfying creaminess. Sweet green peas and fragrant fresh tarragon and basil scream spring - though this dish is a year-round classic. Get your fork-and appetite-ready.

Total Time: 55 min
Prep: 15 min
Inactive: 5 min
Cook: 35 min

Yield: 4 servings

Level: Easy

Ingredients

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
3 boneless skinless chicken thighs
1 cup whole wheat or other whole grain orzo
1 cup frozen petite peas, thawed and patted dry
2 ounces finely crumbled goat cheese, at room temperature
4 tablespoons chopped fresh herbs, such as basil and tarragon

Directions

Whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.

Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes.

Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.

Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve.

Copyright 2012 Television Food Network, G.P. All rights reserved.
 

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Garlic-Basil Grilled Chicken with Caprese Salsa Recipe Grilled Chicken with White Barbecue Sauce Recipe
Grilled Specipeicy Cilantro Chicken Recipe
Brined Grilled Chicken Breasts with Red Chile Oil Recipe
 


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4/14/2014

Grilled sea bream recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled sea bream Recipe. Enjoy grilling and learn how to make Grilled sea bream.

Takes: 5 mins to prepare and 15 mins to cook
Serves: 4
Ingredients

For the sauce
75ml olive oil
4 garlic cloves, finely sliced
1tsp crushed chillies
juice of ½ lemon
salt
pepper
For the fish
2 x sea bream, trimmed and scaled
2tbsp parsley, chopped

Heat the olive oil gently in a pan with the garlic and chilli until the garlic is soft. Squeeze in a little lemon juice. Lay the sea bream on a foil-lined baking sheet and make slashes down each side of the body about 1cm deep. Pour over a little of the garlic sauce and season.

Heat the grill to very hot. Grill the fish for 8-10 minutes, turning once, until the skin is lightly charred and the flesh is just starting to turn opaque.

Meanwhile reheat the sauce gently, taking care not to burn the garlic. Serve the fish with the remaining sizzling sauce and scattered with parsley.  

Adopted from Tesco realfood

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4/09/2014

Alfred Prasad's grilled aubergine rolls recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Alfred Prasad's grilled aubergine rolls Recipe. Enjoy grilling and learn how to make Alfred Prasad's grilled aubergine rolls.

Takes: 30mins to prepare and 1hr to cook
Serves: 4

Ingredients


 For the aubergines
3 medium aubergines
1 tsp cumin seeds, toasted
1 pinch of salt
67ml (4 1/2 tbsp) olive oil

For the quinoa and paneer filling
100g (3 1/2oz) quinoa
1 small onion, chopped
1 tsp ginger-garlic paste
1/4 tsp ground turmeric
100g (3 1/2oz) paneer, grated
1 tsp garam masala
1/4 bunch coriander, chopped
1 dash vegetable oil
1tsp salt

For the crunchy vegetables
1 red beetroot, coarsely grated
2 carrots, coarsely grated
1 red pepper, cut small

This lovely vegetarian dish from Alfred Prasad is perfect for introducing kids to aubergines – a wonderful ingredient that can be used in many other dishes.

Rinse the quinoa thoroughly and prepare according to packet instruction, cooking in either stock or water. Once cooked, drain off excess liquid and set aside.

Get your little helpers to combine 3 1/2tablespoons of olive oil, the toasted cumin and salt in a bowl, then mix together to make the marinade.

Cut the top off of the aubergines before cutting lengthways into 4mm thick slices. Once again, get the kids involved by asking them to brush the aubergine slices with the marinade. Aubergine are thirsty vegetables - they soak up a lot of oil and dry out and crisp up easily, which in this case we don't want, so brush with more oil if necessary.

Add a tablespoon of olive oil to a large frying pan or griddle pan and set over a medium heat. When the oil is hot, add some of the aubergine slices and fry for 2-3 minutes on each side until they soften and have a nice golden colour, then lay them out on some kitchen paper to absorb any excess moisture. Continue to cook in batches until all of the slices are ready.

To make the paneer and quinoa filling, add a dash of vegetable oil to a non-stick pan and place over a medium heat. When the oil is hot, add the chopped onion and fry until golden.

Stir in the ginger-garlic paste, ground turmeric, salt and chilli powder and fry for 2 minutes more.

Add the quinoa, cook for 5-7 minutes then sprinkle in the grated paneer. Stir, remove from the heat then sprinkle over the garam masala powder and chopped coriander.

To assemble, lay out the grilled aubergine slices on a chopping board. Spread a generous layer of the paneer and quinoa filling on top of each and sprinkle over the beetroot, carrot and red pepper. Wrap each slice around the filling to create a roll. Stack the rolls onto a large plate and serve immediately.

A recipe from the Great British Chefs vegetarian and light meals collection
 

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4/06/2014

Grilled Chicken with Sriracha Glaze Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Chicken with Sriracha Glaze Recipe. Enjoy grilling and learn how to make Grilled Chicken with Sriracha Glaze.

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

Nutritional Information

Amount per serving

Calories: 326
Calories from fat: 29%
Fat: 10.4g
Saturated fat: 2.3g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 2.1g
Protein: 38.7g
Carbohydrate: 18.2g
Fiber: 2.7g
Cholesterol: 154mg
Iron: 4.5mg
Sodium: 515mg
Calcium: 102mg

Elizabeth Karmel, Cooking Light
JUNE 2008

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Grilled Chicken with White Barbecue Sauce Recipe
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Brined Grilled Chicken Breasts with Red Chile Oil Recipe
Rosemary Shrimp Skewers with Arugula-White Bean Salad Recipe


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