8/27/2014

Simply Grilled Chicken Breasts Recipe

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

Recipe courtesy Melissa DArabian
SHOW: Ten Dollar Dinners
EPISODE: Simply Summer

Total Time: 52 min
Prep: 15 min
Inactive: 25 min
Cook: 12 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup vegetable oil
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
Roasted Tomato and Onion Dipping Sauce, recipe follows, optional
 

Roasted Tomato and Onion Dipping Sauce:
5 Roma tomatoes, halved (about 1 pound)*
1 yellow or white onion, quartered
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 teaspoons dried thyme
1 to 2 tablespoons water
Kosher salt and freshly ground black pepper
*Cook's Note: The tomatoes do not have to be "good" tomatoes

Directions

In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.

Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.

Preheat the grill to hot.

Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.

Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.


Roasted Tomato and Onion Dipping Sauce:

Preheat the oven to 275 degrees F.

Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

Yield: about 1 1/4 cups
 

More Grilled Recipes:

Grilled chicken with harissa and cumin recipe
Spicy Chicken Drumettes Recipe
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    

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8/11/2014

Grilled fish with peperonata recipe

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

To Prep: 0:30 | INGREDIENTS: 10 | DIFFICULTY: EASY | SERVINGS: 4

Ingredients

80ml (1/3 cup) extra virgin olive oil
2 small yellow capsicums, seeded, coarsely chopped
2 red capsicums, seeded, coarsely chopped
1 red onion, halved, cut into thin wedges
250g baby roma tomatoes, halved lengthways
3 garlic cloves, thinly sliced
2 teaspoons red wine vinegar
4 (150g each) firm white fish fillets
1/4 cup fresh basil leaves
Roasted potatoes, to serve 


Method

Step 1

Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.

Step 2

Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.

Step 3

Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil. Serve with potatoes.

Australian Good Taste - July 2013 , Page 36
Recipe by Alison Adams

Photography by Sam McAdam-Cooper
 


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8/06/2014

Grilled chicken with harissa and cumin recipe


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

Serves 4
5mins to prepare, plus 1 hr marinating and 15 mins to cook, plus 5mins cooling
326 calories / serving

Healthy 

Ingredients

4tbsp harissa paste
1tbsp cumin seeds, toasted
2 cloves garlic, crushed
zest of a lemon, and juice of half a lemon
1tbsp extra virgin olive oil
4 skinless chicken breasts
2 x 225g packs Finest Moroccan Style Couscous
salad leaves, to serve

Mix together the harissa, cumin, garlic, lemon zest, juice and oil. Rub it all over the chicken breasts and leave them to marinate in the fridge for at least one hour (or overnight if you have the time).

Bring the chicken to room temperature, preheat the grill and line the grill pan with foil. Season and cook the chicken for 10-12mins turning once until just cooked through and lightly charred. Wrap in the foil and leave to rest for 5mins to relax and release its juices.

Serve the chicken with the couscous and salad leaves, pouring over any pan juices.


From Tesco Realfood

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Grilled Chicken Breasts with Plum Salsa Recipe     

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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.


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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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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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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


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Classic Barbecue Chicken Recipe
Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe
Grilled Chicken with Sriracha Glaze Recipe  
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Garlic-Basil Grilled Chicken with Caprese Salsa Recipe    
Grilled Chicken with White Barbecue Sauce Recipe
 
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