GRILLED PEANUT-LIME CHICKEN
A friend of mine gave this to me, I have no clue if it is one of her own or not, but I love it, and it is great for those of us who are watching what we eat. :)
Provided by kkneeter
Categories Chicken
Time 17m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium. In small bowl stir together peanut butter, lime juice, soy sauce, garlic, curry powder, and red pepper.
- Place chicken breasts on grill rack. Brush with half the peanut butter mixture. Grill for 6 minutes; turn and brush the remaining sauce. Grill 6 to 7 minutes more or until chicken is no longer pink in the middle (170°F).
Nutrition Facts : Calories 176.9, Fat 5.5, SaturatedFat 1.2, Cholesterol 65.8, Sodium 279.3, Carbohydrate 2.5, Fiber 0.7, Sugar 0.9, Protein 28.6
GRILLED PEANUT CHICKEN
This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner.
Provided by CHANDRA6
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
- Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 3.6 g, Cholesterol 67.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 1.3 g, Sodium 252.6 mg, Sugar 1.1 g
GRILLED PEANUT BUTTER CHICKEN
Make and share this Grilled Peanut Butter Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a plastic Ziplock bag or a glass pan.
- In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
- Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
- Lightly oil grill.
- Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
- Serve sprinkled with chopped green onions, if desired.
GRILLED GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
- Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
- Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
- Serve 1 bird hot and reserve the other for Days 2 and 3.
- Brush the vegetables with olive oil and sprinkle with salt and pepper.
- Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.
GRILLED CHICKEN AND PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
- Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
- In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
- Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
- Delicious!
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
- To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
- Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
- Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
- Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
- Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.
GRILLED CHICKEN PEPPER MELTS
Easy and delicious for a weeknight dinner. Melted Monterey Jack cheese and sweet summer peppers give this recipe an extra kick.
Provided by pittgal
Categories < 60 Mins
Time 50m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken breast and salad dressing in a large bowl. Cover and refrigerate for a minimum of 30 minutes, preferably up to an hour.
- Preheat grill.
- In a large skillet, heat olive oil over medium heat.
- Add peppers and onion. Add salt and pepper to taste.
- Sauté for 5-7 minutes until vegetables are tender.
- Grill chicken for 6-8 minutes per side until cooked through.
- Turn off the grill flame.
- Top each breast with onions and peppers and one slice of cheese.
- Cover for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 465.9, Fat 31.7, SaturatedFat 9.1, Cholesterol 100.4, Sodium 888.3, Carbohydrate 12.1, Fiber 1.6, Sugar 8.2, Protein 33
GRILLED CHICKEN
Make and share this Grilled Chicken recipe from Food.com.
Provided by bert2421
Categories Chicken
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix marinade ingredients together.
- Place chicken pieces in a flat dish.
- Pour marinade over chicken and let stand in fridge for at least 1 hour.
- Turn once.
- Remove chicken from dish and lay on a broiler pan.
- Broil skin down for 12 minutes and skin up for 15 minutes.
- Baste in marinade.
Nutrition Facts : Calories 247.8, Fat 27.6, SaturatedFat 3.6, Sodium 0.4, Carbohydrate 0.9, Fiber 0.5, Sugar 0.2, Protein 0.4
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
PEANUT BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
EXCELLENT GRILLED CHICKEN
I have been grilling my chicken this way for years. I just cooked 4 chicken breasts on my Cuisinart GR-4 Griddler (similar to GF); came out perfect--it was ready in 20 minutes.
Provided by Sageca
Categories Chicken
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a plastic bag.
- Boneless chicken breast are another great option.
- Whisk together remaining ingredients.
- Pour on chicken.
- Place bag in refrigerator and marinate at least 2 hours or overnight.
- Remove chicken from marinade and place in a grilling basket.
- Grill 30 minutes; turn basket over and grill another 20-30 minutes or until cooked.
- I often add small potatoes in the basket to grill with the chicken.
- You can also place directly on the grill and cook.
- For a change add your choice of herbs to the marinade.
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