Chicken Grilled With Black Pepper And Salt Food

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SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW



Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 36

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce (recipe follows)
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Steps:

  • To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
  • Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
  • Heat your grill to high.
  • Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
  • Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
  • Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
  • Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

THE BEST GRILLED CHICKEN BREASTS



The Best Grilled Chicken Breasts image

Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Four 6-ounce boneless, skinless chicken breasts
1 cup plain, full-fat yogurt
Zest and juice of 1 lemon
4 scallions, whites coarsely chopped and greens reserved for serving
2 cloves garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
  • Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
  • Meanwhile, heat a grill to medium.
  • Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
  • Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.

SMOKEY SALT AND PEPPER DRUMSTICKS



Smokey Salt and Pepper Drumsticks image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon olive oil, plus more for brushing the grill
12 chicken drumsticks
1 tablespoon black peppercorns
1 tablespoon chipotle sea salt
6 cloves garlic, crushed
BBQ sauce, for serving, optional

Steps:

  • Prepare a grill for medium-high heat. Brush the grill with olive oil to coat.
  • Put the chicken in a resealable plastic bag. Crush the peppercorns in a mortar and pestle and tip into a bowl. Add the salt and garlic and mix. Add the mixture to the bag with the chicken and drizzle over the olive oil. Seal the bag and shake to coat the chicken.
  • Grill the drumsticks, turning every 5 to 7 minutes, until cooked through, 30 to 35 minutes. Serve with BBQ sauce if desired.

SIMPLE SALT-AND-PEPPER GRILLED CHICKEN



Simple Salt-and-Pepper Grilled Chicken image

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

1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry
Summer Bread Salad

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.

GRILLED CHICKEN AND HERBS



Grilled Chicken and Herbs image

This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.

Provided by JCKREP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

4 large skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
  • Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg

CHICKEN GRILLED WITH BLACK PEPPER AND SALT



Chicken Grilled With Black Pepper and Salt image

I invented this recipe by accident. I was marinating chicken in pepper and salt to try a new dish and ended up grilling chicken without bothering about any other ingredient and simply loved it. I have started grilling fish in the same style. its easy and so delicious!

Provided by Pooja Kanal

Categories     One Dish Meal

Time 10m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 3

4 chicken breasts
1/4 cup black peppercorns
salt, as per taste

Steps:

  • Place the chicken breasts on a plate.
  • Run salt on the breasts on both sides.
  • rub freshly ground peppercorns on the breasts on both sides and grill until cooked.

Nutrition Facts : Calories 271.2, Fat 13.7, SaturatedFat 4, Cholesterol 92.8, Sodium 93.1, Carbohydrate 5.6, Fiber 2.2, Sugar 0.1, Protein 31.1

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