SIMPLE SALT-AND-PEPPER GRILLED CHICKEN
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
- Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
- Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.
PAPER-WRAPPED CRISPY SALT AND PEPPER CHICKEN
Provided by Food Network
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.
- When ready to fry, toss the chicken pieces in the cornstarch.
- Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil.
- Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.
- In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.
SALT AND PEPPER CHICKEN
Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice
Provided by Elena Silcock
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
- Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
- Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.
Nutrition Facts : Calories 279 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
SALT 'N PEPPER CHICKEN
A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.
Provided by Bing
Categories World Cuisine Recipes Asian Chinese
Time 37m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
- Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
- Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
- Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 30.1 g, Cholesterol 100 mg, Fat 19.2 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1480.9 mg, Sugar 0.9 g
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
SALT AND PEPPER CHICKEN
Make and share this Salt and Pepper Chicken recipe from Food.com.
Provided by djmastermum
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- cut chicken into bite size pieces.
- place in milk,
- combine salt, pepper and corn flour (use less salt and pepper if you don't like salty flavors, try reducing salt to 1 tablespoon.).
- heat oil in deep fryer.
- roll chicken pieces in salt and pepper mixture and deep fry in batches.
- drain on absorbent paper.
- Serve with whatever takes your fancy!
Nutrition Facts : Calories 289.7, Fat 7.3, SaturatedFat 2.2, Cholesterol 108, Sodium 3612.9, Carbohydrate 27.6, Fiber 3.1, Sugar 0.2, Protein 28.1
SALT GRILLED CHICKEN THIGHS
From Just Bento.com This is one of my favorite things to take for lunch! It's so simple, yet the salt brings out the wonderful flavor of the chicken, and crisping the skin in the pan makes it taste even better. I like to salt the chicken the night before, cover, and refrigerate overnight; then cook in the morning, although you could do the whole thing the night before.
Provided by IngridH
Categories Lunch/Snacks
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Butterfly the chicken, to get an even thickness and ensure fast cooking.
- Sprinkle both sides liberally with salt.
- Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel.
- Heat a non stick (or cast iron) skillet over medium heat.
- Add chicken, skin side down. Cook until skin is golden brown.
- Turn over, and cook until chicken is cooked through.
- Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
Nutrition Facts : Calories 198.3, Fat 14.3, SaturatedFat 4, Cholesterol 79, Sodium 71.4, Protein 16.2
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CHINESE SALT AND PEPPER CHICKEN RECIPE - WENT HERE 8 THIS
From wenthere8this.com
Ratings 20Calories 473 per servingCategory Main Course
- Preheat the oven to 350F degrees. Line a baking sheet with parchment paper, place a baking rack on top.
- Mix the melted butter (or duck fat), black and white pepper, garlic cloves and sea salt in a bowl.
SALT AND PEPPER CHICKEN - NICKY'S KITCHEN SANCTUARY
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5/5 (16)Calories 487 per servingCategory Starter
- Mix together the 60g (1/2 cup) of cornflour, ¾ tbsp of the salt, 1 tbsp of the black pepper, and the 1 tbsp of Chinese five-spice.
- Take the 240ml (1 cup) of oil, and put one tablespoon of it to one side. Add the rest of the oil to a large frying pan and heat over a high heat until hot (you can test by sticking the end of a wooden spoon or chopstick in the oil – if bubbles form around it, it’s hot enough).
- Add the chicken to the oil a piece at a time (to ensure the oil doesn’t boil over). You’ll probably have to work in two batches altogether.
SALT-AND-PEPPER CHICKEN THIGHS WITH HERBY TOMATO SALAD
From foodandwine.com
5/5 (10)Category Chicken ThighsServings 2Total Time 25 mins
- Sprinkle chicken all over with 1 teaspoon salt and pepper. Place buttermilk in a shallow bowl; add chicken, and turn to coat. Place flour on a plate. Working with 1 piece at a time, lift chicken from bowl, letting excess buttermilk drip back into bowl. Dip chicken in flour to coat on both sides. Transfer coated chicken to a separate plate.
- Heat neutral oil in a large (10- to 12-inch) skillet over medium-high until oil is hot (about 350°F). Shake excess flour from chicken, and add chicken to oil (oil should come about two-thirds up the height of the chicken). Cook until exterior is golden brown and a meat thermometer inserted in chicken registers 165°F, about 6 minutes per side. Remove chicken from skillet using tongs, and transfer to a paper towel–lined plate or rack. Sprinkle evenly with 1 teaspoon salt; let rest 5 minutes.
- Meanwhile, toss together tomatoes, shallot, olive oil, oregano, and remaining 1/2 teaspoon salt in a medium bowl. Divide chicken thighs and tomato salad evenly between 2 plates; serve with lemon wedges.
SALT & PEPPER ROASTED CHICKEN THIGHS: EASY COMFORT …
From boulderlocavore.com
Ratings 8Category Main CourseCuisine AmericanTotal Time 1 hr 5 mins
- Preheat the oven to 350 degrees. Place a cooking rack in a baking sheet and spray with non-stick spray. Quick clean up tip: Line the baking sheet with foil and discard when done cooking.
- Rinse the chicken thighs and pat dry with paper towels. Rub the salt and pepper into both sides of all the chicken thighs. Place on the prepared rack skin side down. Bake in the oven for 30 minutes.
- Turn the chicken thighs over and bake another 30 minutes until the juices run clear when pierced with a knife (they should register 165 degrees internally when measured with an instant read thermometer).
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