CHAR-GRILLED CHICKEN WITH BROAD BEANS AND CHIVE BUTTER
Make and share this Char-Grilled Chicken With Broad Beans and Chive Butter recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil, steam or microwave beans until tender: cool. Remove and discard outer grey skins.
- Heat oil in a medium frying pan; cook onion, covered until very soft and starting to caramelise. Add the garlic, beans and stir until heated through. Stir in the tomato and parsley; stir over low heat for 5 minutes.
- Meanwhile, cook chicken on heated oiled grill plate (or broil or BBQ) for about 5 minute a side or until cooked through.
- Serve chicken on bean mixture; top with chive butter.
- Chive Butter:.
- Combine butter and chives in a small bowl.
Nutrition Facts : Calories 291.6, Fat 16.1, SaturatedFat 8.2, Cholesterol 32.1, Sodium 940.3, Carbohydrate 28.1, Fiber 8.1, Sugar 2.4, Protein 11.3
GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
Provided by Kay Chun
Categories dinner, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and lightly grease grates with vegetable oil.
- Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
- Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
CHAR-GRILLED CHICKEN WITH SAGE BUTTER AUST WW 4PTS
Make and share this Char-Grilled Chicken With Sage Butter Aust Ww 4pts recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat a char-grill or barbecue until hot.
- Coat the chicken breasts with cooking spray and cook for 1 to 2 mins on each side or until golden and cooked through.
- Heat the spread in a small saucepan.
- Add the sage and cook until just crisp.
- Place the chicken onto warm plates and pour over the sage butter.
- If desired. serve on a bed of steamed green beans.
Nutrition Facts : Calories 229.8, Fat 13.3, SaturatedFat 2.8, Cholesterol 76.8, Sodium 257.2, Carbohydrate 0.7, Fiber 0.4, Protein 25.7
BROAD BEAN & CHICKEN PILAF
For an easy life, this broad bean and chicken pilaf cooks in one pan
Provided by Sophie Grigson
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
- Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you're using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
- Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn't boiled dry. Stir in the dill and the remaining butter just before serving.
Nutrition Facts : Calories 434 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.73 milligram of sodium
CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
Provided by Michael Lomonaco
Categories Chicken Herb Mustard Poultry Sauté Wheat/Gluten-Free Dinner Chive Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
- 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
- 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
- 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
- 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
- Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
- For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.
CHICKEN & BROAD BEAN TAGLIATELLE
A lovely, light and fresh pasta dish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.
- Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
- Shred the cooked chicken and put into the pasta pan with the crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.
Nutrition Facts : Calories 524 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 50 grams protein, Sodium 0.47 milligram of sodium
GRILLED MUSHROOMS WITH CHIVE BUTTER
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.
Provided by Alexa Weibel
Categories vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
- Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
- Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
- Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
- Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
- Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
- Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
- Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)
More about "char grilled chicken with broad beans and chive butter recipes"
GARLIC AND HERB GRILLED CHICKEN BREAST - THE SEASONED MOM
From theseasonedmom.com
5/5 (8)Total Time 25 minsCategory DinnerCalories 264 per serving
- In a bowl or measuring cup, whisk together all of the marinade ingredients until completely combined.
- Pour marinade into the bag with the chicken. Seal the bag and gently toss to make sure that the chicken is completely coated in marinade. Refrigerate for 2-4 hours.
CHAR-GRILLED CHICKEN WITH BROAD BEANS AND CHIVE BUTTER
From womensweeklyfood.com.au
Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 40 mins
CHICKEN PAILLARD WITH PEAS AND BROAD BEANS | GORDON …
From gordonramsayrestaurants.com
CHAR-GRILLED BARBECUE CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
GRILLED CHICKEN BREASTS WITH CHIVE HERB BUTTER
From foodiecrush.com
CHINESE CHAR SIU GRILLED CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (12)Total Time 45 minsCategory ChickenPublished May 25, 2017
FREE HEALTHY RECIPE - CHAR-GRILLED CHICKEN WITH ROCKET AND CHIVE …
From thefreshfoodclub.com.au
CREAMY GARLIC SWISS CHARD CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHAR-GRILLED CHICKEN WITH BROAD BEANS AND CHIVE BUTTER
From microwavefoodrecipes.blogspot.com
HOW TO MAKE CHAR-GRILLED CHICKEN: 6 BEST VARIATIONS - CHICKEN …
From megachickenrecipes.com
CHAR-GRILLED CHICKEN WITH BROAD BEANS AND CHIVE BUTTER
From nzwomansweeklyfood.co.nz
CHAR-GRILLED CHICKEN WITH ROCKET AND CHIVE PESTO BEANS
From thefoodcoach.com.au
YOUR GUIDE TO GRILLING CHICKEN - CHAR-GRILLER
From chargriller.com
GRILLED CHICKEN AND CORN WITH CHARRED SCALLION-LIME BUTTER
From southernliving.com
CHICKEN BREAST WITH POTATOES AND GREEN BEANS ON THE AKORN®
From chargriller.com
You'll also love