Easy Tunsian Grilled Chicken Food

BUD'S " DISTRACT THE NEIGHBORS " GRILLED CHICKEN

Steps:

• Tip: I first rubbed the rosemary leaves in a pestle and mortar to release the oil and flavor. In a large non-reactive bowl (I used a gallon size "Ziploc" bag instead), combine the marinade ingredients. Add the chicken pieces to the marinade and stir to coat them on all sides.
• Note: if you choose to cook the chicken on an outdoor grill, you don't have to pound the pieces first unless you want. Alternatively, the chicken pieces can be cut smaller and threaded on skewers to make shish kabobs.
• Cover well and refrigerate for a *minimum* of 3 hours. I marinated the chicken for a solid 6 hours but overnight will work, too. Turn the chicken pieces occasionally.
• To OUTDOOR GRILL: Place the chicken parts on the grill. Grill over hot charcoals for 10-15 minutes, turning frequently and basting with the marinade.
• To STOVE TOP GRILL: Heat the pan on medium-high heat. Place the chicken on the grill pan and cook on each side about five minutes or until chicken is no longer pink in the middle.
• Transfer to a platter and garnish with lemon wedges and fresh sprigs of rosemary.
• Prep time includes 3 hours required (minimum) for marinating the chicken.

GRILLED CHICKEN SPEDINIS

Steps:

• Place all ingredients, (except butter & lemon juice), in a large bowl or Ziploc baggie and marinate for 1 hour. (Yep, even the parmesan cheese and bread crumbs!).
• Place the chicken on skewers and broil for 8-10 minutes.
• Or cook on the grill, turning once or twice.
• *If using wooden/bamboo skewers, soak in water for 20-30 minutes before threading on chicken to prevent excessive burning.
• Sauce:.
• In small saucepan, melt butter and lemon juice over low heat. Drizzle over cooked chicken skewers when served. Serves 6.

EASY TUNSIAN GRILLED CHICKEN

Steps:

• Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle) until finely ground. Transfer to a small bowl and stir in garlic powder and salt.
• Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
• Preheat grill to medium-high.
• Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.

GRILLED TUSCAN CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

LAZY GRILLED CHICKEN

Steps:

• Poke the chicken parts with a fork, 3 or 4 times for each piece.
• Pour the Italian Dressing (blended with the mustard if using) over the chicken in a non-reactive bowl and allow to marinate overnight, turning it at least once.
• Grill the chicken pieces on a gas or charcoal grill using indirect heat for about 45 minutes. Check a thigh with a fork -- it should be tender and not pink near the bone when done.
• NOTE: You can generate indirect heat in a charcoal grill by laying a throw-away aluminum pan over the coals or, by moving the coals to one side of the grill.

EASY GRILLED CHICKEN

Steps:

• Combine the Heinz 57 sauce and Italian dressing.
• Pour over the chicken breasts, scoring the chicken before grilling (You can also marinate overnight.) Enjoy!

ZESTY & SWEET BARBECUED PICNIC CHICKEN

Steps:

• In a saucepan saute the garlic in butter until tender.
• Add the next eight ingredients.
• Bring to a boil, stirring constantly.
• Remove from the heat and set aside.
• Grill the chicken, covered, over medium heat for 30 minutes, turning occasionally.
• Baste with sauce.
• Grill 15 minutes longer or until a meat thermometer reads 170 degrees for breast meat quarters or 180 degrees for leg quarters, basting and turning several times.

TUNISIAN BAKED CHICKEN

Steps:

• Wash and pat chicken dry. Combine flour, salt and pepper on wax paper. Turn chicken into flour mixture, coat evenly. Shake off excess.
• Sauté chicken, a few pieces at a time, in oil in a large skillet. Remove the pieces to a 13 x 9 x 2-inch baking dish as they brown, arranging them in a single layer.
• Preheat oven to 375 degrees. Add onion, garlic, cumin, paprika and cayenne to skillet. Sauté until onion is slightly softened.
• Stir in chicken broth and lemon juice, scraping up any browned bits. Bring to a boil and pour over chicken.
• Arrange lemon slices on top. Cover. Bake in preheated oven 40 minutes. Uncover, sprinkle with olives.
• Bake, uncovered, 5 minutes.
• Sprinkle with parsley and serve.

ASIAN GRILLED CHICKEN

Steps:

• Mix broth, soya sauce, vinegar, sugar, garlic and red pepper.
• Reserve 3/4 cup of mixture for basting; refrigerate.
• Pour remaining mixture into shallow non metallic dish.
• Add chicken and turn to coat.
• Cover and refrigerate 1 hour.
• Discard marinade.
• Grill (moderate heat) or broil chicken 20 minutes or until cooked through, turning and brushing often with reserved basting mixture.

GRILLED CITRUS CHICKEN

Steps:

• Place chicken in a large non-metal bowl.
• Grate a little zest from each friut over the chicken. Juice the fruit and pour over chicken in the bowl. Add worcestershire and garlic. Stir breasts around so that the marinade can penetrate.
• Cover and place in refrigerator for at least one hour, up to twelve hours.
• Grill until juices run clear.

KOREAN PAN GRILLED CHICKEN

Steps:

• Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
• Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
• Use a meat pounder to flatten the slices a little more.
• Put in a flat layer on the bottom of a shallow bowl.
• Cover the pieces with some of the sauce.
• Do all the chicken pieces in this way and set aside for at least an hour.
• When ready to eat heat oil in a wide non-stick frying pan over a high heat.
• When the oil is hot put in the chicken in a single layer, laying them out flat.
• Reserve the marinade.
• Cook for about a minute on each side until lightly browned.
• Remove and keep warm.
• Put the mushrooms and chillies into the frying pan and pour over the marinade.
• Stir and cook for one minute.
• Pour over the chicken and serve immediately with rice or noodles.