SPICY GRILLED BUTTERFLIED CHICKEN WITH CRISPY BREAD
I once had a similar dish at one of my favorite Los Angeles restaurants, Republique. They cook their chicken over an open fire, rotisserie-style, so I tried to recreate that at home on my grill. A whole chicken is slathered in spices, then grilled until tender and super moist. It's finished with a squeeze of grilled lemon to brighten it up. I serve it over crunchy grilled bread to sop up all of the delicious juices.
Provided by Megan Mitchell
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to 375 degrees F. Clean and oil the grates.
- To butterfly the chicken, use strong kitchen shears or poultry shears and cut down either side of the backbone. Pull out the backbone, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Place the butterflied chicken onto a rimmed baking sheet and lightly drizzle with grapeseed oil.
- In a small bowl, mix together the lemon zest, chili powder, smoked paprika, cayenne, cumin, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Sprinkle over the chicken, rubbing it in until every part is coated. Carefully lift the skin from the breasts and sprinkle some of the spice mixture directly on the meat as well.
- Place the chicken breast-side down on the grill, close the lid and grill for 15 minutes. Flip the chicken, close the lid and grill until the chicken reaches an internal temperature of 165 degrees F and the juices run clear, 20 to 25 minutes. Remove and let rest for 5 to 10 minutes before cutting into 6 pieces (cut the breasts in half).
- While the chicken rests, drizzle both sides of the bread halves with olive oil and sprinkle with salt and pepper. Grill, flipping halfway, until crispy and charred, 5 to 6 minutes. Grill the lemons cut-side down until charred, 2 to 3 minutes. Slice the bread into 3-inch pieces.
- Pile up the grilled bread on a large platter followed by the chicken pieces and lemon halves. Sprinkle with the scallions and parsley. Serve.
SPICED FLAT BREADS
Easy to make and delicious from the grill
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 45m
Number Of Ingredients 10
Steps:
- If making the paste, use a food processor, electric spice mill or pestle and mortar to blend together the garlic, chilli, sesame seeds and ground spice to a thick paste. Work in the oil, then the coriander, to a spreading paste and season. Set aside.
- Put the flours, 1 tsp salt and yeast into a large bowl and mix. Stir 120ml tepid water into the melted butter, then mix this into the flour, adding extra drops of tepid water until you have a smooth dough. Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rise until doubled in size. This should take 1 hr.
- Divide the dough into 8 balls. Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin. Prick each one well with a fork to stop them rising. To cook on a barbecue: put the breads on the centre of the grill. Cook for a few mins, then turn and cook the other side. If using the paste, spread 1 tsp on one side as the breads come off the heat. Otherwise, brush the breads with more melted butter. Reheat the griddle between batches and stack them on top of each other to keep warm.
Nutrition Facts : Calories 128 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 0.03 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein
ULTIMATE SPICY GRILLED CHEESE RECIPE BY TASTY
Here's what you need: sourdough bread, jalapeño, shredded Cabot Pepper Jack Cheese, jalapeño, habanero pepper, green onion, jalapeño-flavored potato chips
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium heat. Hold a slice of bread over the skillet to measure the space for the cheese crust. Place 2-4 jalapeño slices in the skillet where the bread will go, then top with ¼ cup Cabot Pepper Jack Cheese roughly the shape and size of the slice of bread. Place the bread on top of the cheese and press down lightly so the melting cheese sticks to the bread.
- Top the bread with ¾ cup Cabot Pepper Jack Cheese, the chopped jalapeño, habanero (if using), green onions, and potato chips. Cover with the other slice of bread. Cook for 2-3 minutes, or until the cheese on the bottom forms a browned crust.
- Using a spatula, lift the sandwich out of the pan and layer the remaining jalapeño slices and Cabot Pepper Jack Cheese in the skillet. Place the sandwich on top of the cheese in the pan, cheese-crust side up, and press down lightly to adhere. Cook for 3-5 minutes, or until the cheese crust is well browned and the cheese in the middle of the sandwich is completely melted. Let the sandwich rest for 1 minute before slicing.
- Enjoy!
GRILLED GARLIC BREAD
A quick and easy, but delicious side for summer dinners. Hot, smoky garlic bread is equally friendly to a juicy steak, a whole fish or a Caprese salad. Any loaf that is not too thick can be used, but whole grain stands up better to the oil-garlic-fire treatment. You may doubt that using garlic cloves with the papery skins on will work, but the rough surface of the toasted bread rubs them right off.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, breads
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
- Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
SPICED CHICKEN KEBABS WITH CHOPPED SALAD & FLATBREADS
Marinate chicken in yogurt, spices and lemon zest, then grill to make these flavourful chicken skewers. Serve in flatbreads with salad and cucumber yogurt
Provided by Claire Thomson
Categories Dinner
Time 45m
Yield Serves 4 (makes 8 skewers)
Number Of Ingredients 13
Steps:
- In a bowl, combine half the yogurt with the spices, half the garlic, the lemon zest and ½ tsp salt. Tip in the chicken and stir well to coat. Cover and leave to marinate in the fridge for at least 30 mins or overnight.
- Mix the grated cucumber and the remaining garlic into the remaining yogurt, then season with a pinch each of salt and pepper. Set aside in the fridge.
- Mix the finely chopped cucumber and lettuce together, then squeeze over one of the lemon halves and season with a good pinch of salt. Cut the remaining lemon half into quarters. Heat the grill to high or a large griddle pan over a high heat.
- Thread the marinated chicken pieces onto metal skewers, put on a tray and cook under a hot grill or in the griddle pan for 10-12 mins, turning often to ensure it cooks evenly and is charred in places. Warm the flatbreads under the grill or in a toaster.
- Serve the chicken in the flatbreads with the chopped salad and cucumber yogurt. Drizzle with hot sauce before serving, if you like.
Nutrition Facts : Calories 722 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 2.8 milligram of sodium
GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD
Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don't have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you're not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.
Provided by Melissa Clark
Categories dinner, barbecues, meat, project, main course
Time 40m
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
- Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
- Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
- Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It will continue to cook as it rests.)
- Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
- Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.
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- Heat gas grill on medium or charcoal grill until coals are ash white. Combine butter, Italian herb seasoning, ground red pepper and garlic in small bowl. Dip both sides of each bread slice in butter mixture.
- Place bread slices onto grill. Grill, turning once and watching carefully, 3-5 minutes or until bread is lightly browned.
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- Add dried oregano, basil, and salt to butter and stir to combine. Roll each slice of bread in butter mixture, turning to coat.
- Grease and heat grill to medium high heat. Grill bread for 1 to 3 minutes without turning, just until toasted.
- Remove bread from grill and rub grilled side thoroughly with garlic. Sprinkle Parmesan and parsley on the grilled side and return toast to the grill, cheese side up. Close lid and cook just until melted, 2 - 3 minutes.
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