Broiledgrilledherbbutterchicken Recipes

Steps:

• Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
• Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
• Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)
• Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.
• Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.
• Serve the chicken with the reserved sauce.

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Steps:

• Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.
• Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.
• Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.
• Arrange bird in roasting pan, breast up, atop vegetables.
• Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.
• Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. In small bowl, mix paprika, salt, garlic powder, onion powder and pepper.
• Fold wings of chicken across back with tips touching. Sprinkle paprika mixture inside cavity and over outside of chicken; rub with fingers.
• Pour 1/2 cup of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut.
• Using tongs, carefully lift chicken and place in 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Mix all ingredients except chicken in small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Steps:

• In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.

Steps:

• Combine first 6 ingredients in a saucepan; cook over medium heat for about 20 minutes, stirring occasionally.
• Prepare the grill or oven broiler.
• Sprinkle chicken with salt and pepper.
• Place on grill or a broiler pan coated with cooking spray.
• Cook 15 minutes on each side (or until cooked).
• Brush chicken with sauce, and cook an additional 15 minutes, or until chicken is done, turning and basting occasionally.

Steps:

• SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag.
• TO PREPARE THE BARBECUED CHICKEN.
• Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight.
• When ready to cook, remove chicken from marinade.
• Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch.
• Cook on medium to high heat, stirring very often, until thickened and smooth.
• Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness), turning once, or until cooked through, basting often with the sauce.
• Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done.
• Serve any remaining sauce along with the chicken.

Steps:

• Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
• Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
• Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

Steps:

• Preheat the broiler to its highest setting. 2. Using a large, sharp knife, butterfly the chicken breast so that it's about a half inch thick. Pat dry with a paper towel to wipe off excess moisture. Season with salt and pepper. 3. Spray a baking sheet with cooking spray (or coat lightly with olive oil) to prevent sticking. Lay the chicken breasts side by side not allowing them to touch each other. Cook under the broiler for about 5 minutes on each side, or until slightly charred and cooked through. Remove the chicken from the oven, baste with barbecue sauce, and broil for another minute. Remove from the oven and serve.

Steps:

• Prick the skin of the chicken quarters all over with a fork. Place the chicken in a zip bag and add the lemon juice, oil, garlic, thyme, salt and pepper. Reserve the zest for garnishing later.
• Close the bag and shake and squish contents to mix well and coat the chicken. Let rest in the refrigerator at least 2 hours.
• Preheat the broiler or barbecue. Baste chicken with marinade periodically and broil or grill at least 30 - 40 minutes, or until done (the juices will run clear when pierced with a skewer).
• Serve hot, with lemon zest sprinkled over the chicken.

Steps:

• In a large pan, heat the butter until it is frothy.
• Add the onions and the cinnamon to the pan and fry lightly.
• When the onions are soft, stir in the garlic and ginger, then add the turmeric, chilli and coriander, and saute over a medium heat.
• Add the chicken and saute stirring constantly until the chicken meat turns white.
• Add the ground almonds, tomatoes and tomato paste.
• Mix thoroughly, cover and simmer for 20-30 minutes.
• Add the yoghurt and heat through gently before serving.

Steps:

• In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper.
• Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray.
• Skin side down, place the chicken on the rack.
• Sprinkle the chicken with 2 t of the seasoning mixture.
• Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes).
• Turn the chicken pieces over and sprinkle with the remaining spice mixture.
• Broil about 8-10 more minutes, or until chicken is done.
• Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice.
• Mix well and add in the parsley.
• Spoon a small amount of sauce over each piece of chicken when served.