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
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
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
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.
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
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
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
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
PAN-GRILLED CHICKEN WITH AVOCADO, CORIANDER, AND RED ONION SALSA
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.
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- Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
- Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.
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