Light Chicken And Capsicum For The Bbq Grill Or Oven Recipes

Steps:

• Trim the breast pieces to remove any fat or skin.
• Use cooking spray to lightly spray 4 pieces of aluminium foil.
• Using 1/2 of the capsicum slices spread them in the centre of each piece of foil.
• Place a chicken piece over the capsicum on each piece of foil.
• Spread over each chicken piece 1/4 of the reamining capsicum pieces. Sprinkle over the all-seasoning and the basil.
• Fold in the foil and seal in each piece of chicken . The foil should be fully sealed. I usually fold and 'scrunch" in lengthways and then roll up the ends. These should be sealed so that the steam and flavours are fully sealed inches.
• If large chicken pieces are used, you can cut them down the centre to make them 1/2 the thickness. This allows the chicken to cook through quickly and stops it from going tough and chewy.
• If you are unable to fully fold and seal the foil you can add another piece of foil over the top and them seal around all four sides.
• Any flavours or herbs can be used.
• Cook in the oven, grill, BBQ or frying pan. About 5 minutes on each side should be plenty.
• The foil parcel will swell up with steam towards the end of the cooking time. Do not release the steam.
• Allow to sit for anther minute before opening the parcel to serve.

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
• Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
• Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
• Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

Steps:

• Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
• Rinse chicken, and pat dry with paper towels.
• In a bowl, stir together flour, paprika, salt, and pepper.
• Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
• Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
• Return chicken to the pan, and simmer 3 minutes.