GRILLED HERB CHICKEN AND ASPARAGUS
Steps:
- 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
- 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
- 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.
CHARGRILLED CHICKEN
Make and share this Chargrilled Chicken recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim fat from chicken and wash thoroughly.
- Place in zip top plastic bag.
- Add salad dressing and beer.
- Allow to marinate at least 4 hours in refrigerator.
- Barbecue chicken on a covered outside grill.
- Frequently baste with marinade, approx.
- every 20 minutes.
- Any kind of beer will do.
- Also any kind of salad dressing- the more robust, the better.
Nutrition Facts : Calories 558.9, Fat 36.4, SaturatedFat 8.2, Cholesterol 131.6, Sodium 1063.9, Carbohydrate 8.9, Sugar 4.7, Protein 41.4
ROASTED ASPARAGUS WITH ORANGE GLAZE
Steps:
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
CHARGRILLED ASPARAGUS
An easy Italian starter. If you want to go fancy, wrap little bunches of the cooked asparagus in parma ham!
Provided by Cathy Kerton-Johnson
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove woody ends of asparagus.
- Toss asparagus in a bowl with olive oil.
- Heat a griddle, or barbeque and cook the asparagus for about 10 minutes, until al dente.
- Drizzle with balsamic vinegar and sprinkle with parmesan shavings to serve.
Nutrition Facts : Calories 110.5, Fat 7.2, SaturatedFat 2.7, Cholesterol 11, Sodium 205.6, Carbohydrate 5.6, Fiber 1.8, Sugar 2.5, Protein 7
GRILLED CHICKEN BREASTS AND ASPARAGUS WITH ORANGE GLAZE
I love it when the weather warms up and it is time to grill. We have a lot of favorites and this one tops the list in early spring. Just the right time for great asparagus!
Provided by AshK5246
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the grill to medium high heat.
- Combine orange juice, ginger, coriander and cayenne in a medium sauce pan.
- Bring to a boil over high heat.
- Simmer until the mixture has reduced to 1/2 cup about 6-8 minutes.
- Transfer the glaze to a bowl and stir in brown sugar.
- Toss asparagus with vegetable oil and season with salt and pepper to taste.
- Grill, turning once until tender and streaked with grill marks 4-5 minutes.
- Transfer to serving platter and tent with foil.
- Brush chicken with half the glaze and season with salt to taste.
- Grill smooth side down about 4-5 minutes.
- Brush with remaining glaze and turn.
- Continue to cook until the chicken is done 4-6 minutes (160°F at center).
- Serve with asparagus.
Nutrition Facts : Calories 268.5, Fat 5.5, SaturatedFat 1, Cholesterol 68.4, Sodium 104.6, Carbohydrate 24, Fiber 3.8, Sugar 16.7, Protein 32.1
ASPARAGUS CHICKEN WITH HOLLANDAISE SAUCE
This recipe came from another recipe site. It is mouthwatering delicious. Beautiful presentation. Simple, simple, simple to make. Originally found the recipe in February and just got around to making it. I'm sorry I lost all of that time eating it! I'll make up for it now. Cook time does not include 2 hours for marinating.
Provided by Nimz_
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To marinate: Place chicken in a nonporous glass dish or bowl.
- Pour wine over chicken, then sprinkle with tarragon.
- Cover dish and refrigerate to marinate for 2 hours.
- Preheat oven to broil.
- Remove chicken from dish or bowl discarding remaining marinade and broil for 25 minutes or until cooked through and juices run clear.
- Meanwhile, steam asparagus to desired degree of doneness (prefer al dente).
- Prepare hollandaise sauce according to package directions.
- When chicken is cooked, arrange the breasts on a platter, place 4 spears of asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 6.7, Cholesterol 105.2, Sodium 322.5, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 33.6
ASPARAGUS CHICKEN WITH BLACK BEAN SAUCE
This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking and More. NOTE #1 Just so there's no confusion, this recipe uses a prepared Chinese Black Bean Sauce, NOT your regular black beans. This can be found with the ethnic foods at your local grocer, usually where you find soy sauce, etc. This is also where you'll find the hot chili paste; my preference is Sombel Oelek NOTE #2 Prep time includes 30 minute marinating time.
Provided by Debi9400
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For marinade: Combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in a large bowl; mix well.
- Add chicken; stir to coat well. Let stand 30 minutes.
- Combine black bean sauce, hot chili paste, ginger and garlic; set aside.
- Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in a small bowl; mix well. Set aside.
- Peel onion, cut into 8 wedges. Separate wedges; set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
- Add chicken; stir-fry until cooked through, about 3 minutes. Remove chicken from wok; set aside.
- Heat remaining 1 tablespoon vegetable oil in wok.
- Add onion and asparagus; stir-fry 30 seconds.
- Add water and cover.
- Cook, stirring occasionally, until asparagus is crisp-tender, about two minutes.
- Return chicken to wok.
- Stir chicken broth mixture; add to wok with black bean mixture.
- Cook until sauce boils and thickens, stirring occasionally.
- Serve over or with rice.
CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE
Another recipe from Sunset's Chinese Cookbook. A lovely combo of flavors. Over the years we have changed the recipe to suit our tastes. Love it, love it, love it! Oh, by the way, you can also make this using beef or shrimp.
Provided by tootsie in Pacific
Categories Poultry
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, combine cornstarch, soy sauce, dry sherry and water. Add chicken and stir to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to marinate.
- Prepare cooking sauce and set aside. Wash asparagus and break off tough ends; cut in 1/2" slanting slices.
- Heat a wok over high heat. When pan is hot, add 2 tbs of the oil. When oil begins to heat, add black bean w/garlic and ginger; stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.
- Add the remaining 1 tbs oil to pan. When oil is hot, add asaragus and onion and stir-fry for 30 seconds. Add the 2 tbs water, cover and cook stirring occasionally, until crisp-tender (about 2 minutes). Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
CHARGRILLED CHICKEN WITH ORANGE, ASPARAGUS & BEANS
Make and share this Chargrilled Chicken With Orange, Asparagus & Beans recipe from Food.com.
Provided by kelly in TO
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a glass dish. Combine cinnamon and half the orange juice, honey and oil in a jug. Pour over chicken and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
- Cook the asparagus and green beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
- Preheat a chargrill on high. Add the chicken and cook for 3-4 minutes each side or until just cooked through. Transfer to a plate and set aside for 5 minutes to cool. Thinly slice across the grain.
- Meanwhile, whisk the vinegar and the remaining orange juice, honey and oil in a jug. Taste and season with pepper.
- Place the asparagus, green beans, butter beans, orange and parsley in a bowl and toss to combine. Divide salad among serving plates. Top with chicken and drizzle over the dressing to serve.
Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 0.6, Sodium 290.7, Carbohydrate 35.7, Fiber 11.1, Sugar 11.4, Protein 11.2
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