Pan Grilled Chicken With Avocado Coriander And Red Onion Salsa Recipes

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PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA

A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.

Provided by Lorac

Categories     Chicken Breast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 15



Pan Grilled Chicken with Avocado and Red Onion Salsa image

Steps:

  • Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
  • Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
  • While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
  • Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.

Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3

1 lb boneless chicken breast
2 cloves garlic, pressed
2 tablespoons lime juice
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
salt
1 avocado, firm but not hard 1/4 inch dice
1/4 cup red onion, chopped
2 tablespoons olive oil
1 tablespoon lime juice
salt and pepper
2 tablespoons coriander, chopped
sliced red onion
lime wedge
shredded cabbage

GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES

Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 8



Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes image

Steps:

  • Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
  • Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
  • 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. (Be sure to consult the grill manufacturer's guide for best results.)
  • Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
  • Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
  • Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
  • Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.

1 whole chicken (3 1/2 to 4 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence (see Cook's Note)
1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
1/4 cup plus 1 tablespoon extra-virgin olive oil
Zest of 1 lemon, and juice to taste
1 tablespoon roughly chopped fresh parsley

CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA

Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7



Cayenne-Rubbed Chicken with Avocado Salsa image

Steps:

  • In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
  • In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
  • Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Nutrition Facts : Calories 344 g, Fat 14 g, Fiber 3 g, Protein 47 g

Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks

PAN GRILLED CHICKEN

Very delightful and easy chicken dish which is asian (Korean) but goes well with just roast potatoes and a green salad too. Trust me. A regular at my home.

Provided by Girl from India

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13



Pan Grilled Chicken image

Steps:

  • Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
  • Spread the chicken slices in a dish and pour this marinade over it.
  • Keep for an hour atleast.
  • When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
  • Cook till lightly browned on both sides.
  • Remove to a warm serving dish.
  • Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
  • Pour over the chicken pcs.
  • and serve hot.

Nutrition Facts : Calories 252.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 50.8, Sodium 737.9, Carbohydrate 10.5, Fiber 1.2, Sugar 6.7, Protein 22.8

3 tablespoons japanese dark soya sauce
1 1/2 tablespoons sugar
2 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and mashed
2 spring onions, sliced fine right upto the green section (scallions)
1 tablespoon roasted and then lightly crushed sesame seeds
ground black pepper
2 tablespoons sesame oil (Iuse only 1 with a non-stick pan)
2 tablespoons sake (rice wine or dry sherry should also do fine - I infact use a trick my aunt taught me of soaking ging)
350 g boneless skinless chicken breasts, slice into 1/8 inch thick slices and pounded
1 tablespoon vegetable oil
4 large mushrooms, sliced
2 fresh hot green chili peppers, cut crossways into 1 cm segments (you can deseed and use 1)

PAN-GRILLED CHICKEN WITH AVOCADO, CORIANDER, AND RED ONION SALSA

Categories     Chicken     Quick & Easy     Dinner

Yield 2 servings

Number Of Ingredients 12



PAN-GRILLED CHICKEN WITH AVOCADO, CORIANDER, AND RED ONION SALSA image

Steps:

  • In a shallow dish whisk together the garlic, 2 tablespoons of the lime juice, 3 tablespoons of the oil, the re pepper flakes and salt to taste. Add the chicken, turning it to coat it with the marinade, and let marinate, turning it once, for 20 minutes. In a small bowl combine the avocado, cut into 1/4-inch dice, the remaining 1 tablespoon lime juice, the remaining 2 tablespoons oil, the onion, the coriander, and salt to taste and toss the salsa until it is combined. Heat a ridged grill pan or a well seasoned cast-iron skillet over a moderate heat until it is hot in it cook the chicken skin side down, covered for 4 minutes. Turn the chicken skin side up and coot it covered, for 2 to 3 minutes more, or until it is firm but spring to the touch. Transfer the chicken lengthwise and hold the knife at 45 degree angle cut each half crosswise into 1-inch slices. Transfer the chicken to heated plates, garnish each plate with the onion, the lime, and the chili pepper if desired, and to the onion with the salsa. Serves 2.

1/2 teaspoon minced and mashed garlic
3 tablespoons fresh lime juice
5 tablespoons olive oil
1/4 teaspoon dried hot red pepper flakes
a 1-pound whole chicken breast, boned but not skinned
1/2 firm-ripe avocado (preferably California)
1/4 cup finely chopped red onion
2 tablespoons minced fresh coriander if available or minced fresh parsley leaves
For Garnish
4 thin slices of red onion
2 lime wedges
1 re or green hot chili pepper, halved lengthwise (wear rubber gloves), if desired

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