GRILLED CHICKEN BREASTS WITH SPICY YELLOW PEPPER PURéE
Steps:
- Lightly coat rack of a broiler pan or a baking sheet with cooking spray. Preheat broiler.
- Quarter yellow peppers, discarding stems, seeds, and ribs. Put quartered peppers, skin sides down, on broiler rack or baking sheet and broil about 2 inches from heat until just tender and edges are dark brown, about 10 minutes. In a bowl let peppers steam, covered, 10 minutes. In a blender purée roasted peppers (unpeeled) with 1/2 teaspoon chili powder and pour through a sieve into a small saucepan.
- In a small bowl whisk together mustard, remaining 3/4 teaspoon chili powder, and 2 teaspoons olive oil.
- Prepare grill.
- Pat chicken dry and season with salt and pepper. Brush tops with mustard mixture and grill, coated sides down, on an oiled rack set 5 to 6 inches over glowing coals about 6 minutes. Turn chicken and grill 6 minutes more, or until cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderate heat, turning once, 6 minutes and then baked in a preheated 450° F. oven 5 to 10 minutes, or until cooked through.)
- While chicken is grilling, in a large non-stick skillet heat remaining teaspoon olive oil over moderately high heat until hot but not smoking and sauté pepper strips with salt and pepper to taste, stirring, until golden brown and tender, about 5 minutes. While pepper strips are sautéing, heat roasted pepper purée over low heat until hot.
- Arrange pepper strips on 4 plates and top with chicken. Drizzle chicken with some sauce and sprinkle with coriander. Serve chicken with rice if desired and remaining sauce on side.
SIMPLY GRILLED CHICKEN BREASTS
Provided by Melissa d'Arabian : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
- Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
- Preheat the grill to hot.
- Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
- Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
- Preheat the oven to 275 degrees F.
- Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
- Yield: about 1 1/4 cups
- *Cook's Note: The tomatoes do not have to be "good" tomatoes.
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE
This recipe is one that I came up with one day while trying to make something different. All of the alfredo-type sauces that I've tasted are too thick, heavy and rich and even with all of that....they never have enough flavor. This dish is something you can make after coming home tired from work because it's easy, tastes amazing and you can eyeball the ingredients according to how much less or more you want to make or how thick you want your sauce to be.
Provided by GeishaDoll
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil water for pasta and salt water prior to adding pasta.
- Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
- Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
- Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
- Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
- Add cream to broth and garlic.
- Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
- Add chicken and cooked pasta into sauce mixture.
- Add parmesan cheese and stir until well blended.
- Leave to thicken slightly on medium heat for about 5-10 minutes.
- Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
- The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!
Nutrition Facts : Calories 688.5, Fat 39, SaturatedFat 19.7, Cholesterol 210, Sodium 330.7, Carbohydrate 45, Fiber 2.1, Sugar 1.5, Protein 39.4
JO MAMA'S HOT AND SPICY GRILLED CHICKEN
The sauce for this chicken has such an explosion of flavors--you'll want to lick the plate when you are done. It's sweet, sour, spicy and savory--and it has a bit of a kick. You will end up with nearly 3 cups of sauce, but trust me--you will want all of it.
Provided by SharleneW
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
- If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.
Nutrition Facts : Calories 390.7, Fat 23, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1120.7, Carbohydrate 6.9, Fiber 0.7, Sugar 5, Protein 36.9
SPICY GRILLED CHICKEN
This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!
Provided by Jenn H.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g
GRILLED CHICKEN FAJITAS
Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.
Provided by mikeandmelody
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut bell peppers in half and discard the inner membranes and seeds.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut peppers and chicken into strips and serve on tortillas.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g
YOGURT-MARINATED GRILLED CHICKEN
This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it gets a little overcooked.
Provided by yumster
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h50m
Yield 10
Number Of Ingredients 9
Steps:
- Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
- Let chicken marinate in the refrigerator, 3 to 8 hours.
- Bring chicken to room temperature, about 30 minutes. Pour off marinade.
- Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 1.8 g, Cholesterol 102.5 mg, Fat 13.4 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 4.1 g, Sodium 490.7 mg, Sugar 0.9 g
CHICKEN BREASTS WITH RED PEPPER PUREE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of oil in 10- or 12-inch nonstick skillet; saute pepper and onion over medium heat until they color and soften.
- Wash and dry chicken breasts and coat with sesame seeds on both sides.
- Heat 1 to 2 tablespoons of oil in nonstick pan and saute chicken breasts on both sides until brown, 10 to 15 minutes, depending on thickness of breasts.
- When peppers and onion are soft, stir in soy sauce and then puree in food processor. Spoon puree onto dinner plates and top with chicken breasts.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 200 milligrams, Sugar 10 grams, TransFat 0 grams
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