THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
BONNIE'S AMISH BARBECUED CHICKEN
This Amish recipe for barbecued chicken is the best that we have ever tasted, and you will see why. Plan ahead and marinate overnight. The chicken turns out beautifully browned, juicy and tender. There is no charring because it does not contain any tomato. We made this one in our Showtime rotisserie, or the chicken can be cut...
Provided by BonniE !
Categories Marinades
Number Of Ingredients 24
Steps:
- 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
- 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
- 3. This is the way it looks!
BONNIE'S EASY GRILLED WINGS
This recipe was a spur of the moment creation, so it had to come together fast. Thank goodness, everyone loved them! We have a new favorite wing recipe! Easy to make, too, because there are only three ingredients in the rub. The wings are golden brown, tender and juicy. No barbecue sauce needed. These are definitely party and...
Provided by BonniE !
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 5
Steps:
- 1. First, make the rub. Mix all the ingredients in a small mixing bowl and pour into a small shaker.
- 2. Pat the prepared wings very dry with paper towels so the rub will stick, and place them in a ziploc bag. Using the shaker, shake the rub very generously onto the chicken in the ziploc bag, then turn the pieces over and repeat. Close the ziploc bag and gently knead the chicken pieces so the seasoning coats each piece evenly. Leave the chicken pieces on the counter in the bag for 20 minutes before grilling. It helps the rub to stick.
- 3. Grease your grill grate so the wings won't stick. I used an indoor grill. Adjust grate a little higher than normal. When the wings were a golden brown, I turned them over and tented the wings with tinfoil to hold in the heat. Cook until the wings are done. They turn out perfectly. You can also use an outdoor barbecue with a lid. Be sure not to overcook the chicken wings.
- 4. Serve with carrot and celery sticks and Blue cheese dressing for dipping (or eat them without dipping).
BONNIE'S POPEYE'S FRIED CHICKEN
Popeye's Chicken is loved by most everyone. This is an easy-to-prepare fried chicken recipe. Two-step method makes it crunchy and delicious! We enjoy it. Hope you do, too! Enjoy! Photo by Jon Sullivan
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken
Number Of Ingredients 16
Steps:
- COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
- Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
- Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
- Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
- Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
- Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.
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