BASIL-AND-BLACK-PEPPER-BRINED CHICKEN
Cooking the chicken on the stove top beforehand takes all the guesswork out of grilling bone-in pieces. The brine, which does double duty as an overnight bath and a cooking liquid, infuses it with flavor and ensures it stays juicy. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h30m
Number Of Ingredients 8
Steps:
- In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil. Remove from heat; add 2 cups basil leaves. Let cool completely; cover and refrigerate 30 minutes. Add chicken; refrigerate, covered, overnight.
- Bring chicken to a boil in liquid. Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes. Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour. (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)
- In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper. Prepare grill for direct and indirect cooking; lightly brush grates with oil. Grill chicken over direct heat, turning occasionally, 5 minutes. Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more. (If flare-ups occur, or chicken is nicely colored before it's heated through, move to indirect heat.) Remove from heat and brush with more butter. Serve, garnished with basil sprigs and sprinkled with flaky salt.
BLACK PEPPER BASIL CHICKEN WITH CAULIFLOWER COUSCOUS (LOWER CARB
This simple recipe for delicious Black Pepper Chicken is a great substitute for the fat and carb laden versions you'll find at restaurant chains! It's easy to make, and satisfies that take-out craving. If you make it for dinner, it also makes for great leftovers for lunch the next day.
Provided by Julesong
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place ground chicken in a container that can be closed with a lid, add the 1 Tbsp of Black Pepper Sauce and the minced basil, and mix well. Set aside. (I like to let this sit for at least 30 minutes before cooking.).
- Chop the leek, yellow onion, and cabbage into 1/2-inch pieces. Slice the red radish fairly thinly, but it doesn't have to be paper thin. Chop and mince the scallions (green onions) and garlic.
- Make the cauliflower "couscous": put the cauliflower florets into a food processor and whir until they're all broken up and look like couscous! It won't take long, perhaps a minute. Set aside.
- Add 1 Tbsp of the coconut oil to a large, hot, heavy pan on the stove (I use a large Le Creuset). As soon as it has melted, add in the vegetables (except for the cauliflower!) and combine well. Saute the vegetables, stirring *occasionally* (you want them to brown a bit and not simply steam in their juices), until they've softened some and most of them have a bit of browning on them, about 7-8 minutes.
- Combine the hot water and granulated (or powder) chicken bouillon and stir to dissolve. Pour into the vegetable mixture, add the Bragg's aminos (or tamari/soy), lower temperature to low, cover, and allow to simmer until softish or your desired texture. I prefer my veggies fully cooked, and simmering them together with the bouillon adds a lot of flavor.
- Meanwhile, in a separate hot, heavy pan (again, I use a Le Creuset), add the remaining 1 Tbsp coconut oil. When it is melted and hot - it won't take long - add the chicken mixture to flatten and spread it along the bottom to brown. When it has browned on one side, use a flat spatula to flip it over and brown on the other side. Don't stir it too much at first, as you want it to brown.
- Meanwhile, uncover the other pan containing vegetables. In a small dish, mix together the arrowroot powder with the cold water and stir together until well combined. Pour the arrowroot mixture into the vegetables and stir well - the vegetable liquid will begin to thicken. Continue stirring until everything is well-combined.
- When the chicken has fully browned, begin breaking up the meat into a "gravel" of the size you prefer.
- Add the browned chicken mixture to the vegetables, and stir to combine. Taste, and add an additional teaspoon of Black Pepper Sauce (or more, to taste) and/or Braggs/tamari/soy sauce to taste.
- Serve the Black Pepper Basil Chicken and veggies over 4 ounces of cauliflower "couscous" per serving, and enjoy!
- Note: I like the couscous just as they are, raw, but if you like you can microwave them briefly to soften them up. But raw they have almost the exact texture of cooked pasta-couscous, and they're delicious just as they are. Experiment, and decide for yourself.
Nutrition Facts : Calories 222.3, Fat 9, SaturatedFat 6.4, Cholesterol 36.4, Sodium 377.4, Carbohydrate 21.7, Fiber 6.2, Sugar 8.4, Protein 16.8
CHICKEN WITH BASIL AND RED PEPPERS
This recipe is from "Main Course Classics" which has some fabulous recipes. I changed it only slightly and was very happy with the results. There are alot of Thai style chicken basil recipes on here but I didn't see this particular one when searching, it is extremely simple and very good. It can be presented very nicely with fresh basil leaves and a few fresh diced red peppers but I could just eat it straight out of the wok with a spatula. I hope you enjoy this.
Provided by Kevin Young
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or frying pan over medium heat.
- Add garlic, scallions, red pepper and stir fry 5 minutes.
- Add chicken and cook until done.
- Stir in fish sauce, soy sauce, and sugar and cook until sauce begins to become thick (about 5-10 minutes).
- Stir in basil leaves and cook 5 minutes or just until leaves are wilted.
- Garnish with fresh basil if desired and enjoy.
Nutrition Facts : Calories 630.5, Fat 41.7, SaturatedFat 8.7, Cholesterol 145.3, Sodium 2571.7, Carbohydrate 12.2, Fiber 2.2, Sugar 6.5, Protein 51
BASIL LEMON BRINED GRILLED CHICKEN
This is a recipe for grilled chicken breasts that have been brined in fresh basil and lemon for unbeatable flavor. Time does not include marinating.
Provided by threeovens
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare an ice water bath for the basil.
- Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain.
- Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth.
- Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight.
- Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on.
- Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes.
- Loosely tent chicken with aluminum foil and let rest several minutes before serving.
Nutrition Facts : Calories 250.7, Fat 13.3, SaturatedFat 3.8, Cholesterol 90.8, Sodium 962.6, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 30.4
GRILLED CHICKEN WITH RED PEPPER AND BASIL
When preparing the marinade for the chicken, always reserve some before placing the chicken into it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
- Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
- Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.
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- Bring 4 quarts water to a simmer in a large stockpot over medium-high. Remove from heat; whisk in 1 1/2 cups salt and sugar until dissolved. Let cool completely, about 1 hour. Add chicken; cover and refrigerate at least 30 minutes or up to 8 hours or overnight. Remove chicken from brine; discard brine. Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Refrigerate chicken, uncovered, 8 hours or overnight.
- Preheat oven to 375°F. Trim 1/2 inch from top of each head of garlic to expose cloves. Place garlic on a large sheet of aluminum foil. Drizzle 1/2 teaspoon olive oil over each head; wrap tightly with foil. Place on a baking sheet; transfer to preheated oven, and roast until cloves are tender and light golden, about 45 minutes.
- Squeeze cloves from 5 garlic heads into a food processor; discard skins. Reserve remaining roasted garlic head for chile-basil vinaigrette. Pulse garlic until finely chopped. With processor running, gradually drizzle in 1/3 cup olive oil, processing until smooth, about 1 minute. Add mustard and leaves from 2 thyme sprigs; pulse to combine. Rub garlic mixture all over chicken halves; refrigerate, skin side up, uncovered, at least 1 hour or up to 8 hours or overnight.
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- In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
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CAJUN DRY-BRINED ROAST CHICKEN INSPIRED BY ZUNI CAFé - FOOD52
From food52.com
Reviews 2Servings 2-4Cuisine Cajun/CreoleCategory Entree
- Mix together the onion powder, garlic powder, oregano, smoked paprika, basil, thyme, black pepper, and cayenne. Store in an airtight container.
- Seasoning the chicken [1 to 3 days before serving; for a chicken closer to 4 pounds, at least 2 days]: Remove and discard the lump of fat inside the chicken.
- Season the chicken liberally all over with salt and the spice mix (approximately 3/4 teaspoon sea salt per pound of chicken). Season the thick sections a little more heavily than the skinny ankles and wings.
- Roasting the chicken: Preheat the oven to 475°. [Depending on the size, efficiency, and accuracy of your oven, and the size of your bird, you may need to adjust the heat to as high as 500° or as low as 450° during the course of roasting the chicken to get it to brown properly.
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat.
- Place it in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does.
- Finishing and serving the chicken: Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set it on a plate.
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