MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE
Provided by Bobby Flay
Time 3h50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
- For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
- Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
- Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.
GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat broiler and grill pan to high.
- Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
- While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
- Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
- While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
- Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
- Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
- Add the juice of 2 limes to the chili and stir.
- Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
- Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.
GRILLED CHICKEN WITH CHILE VERDE SAUCE
This makes extra sauce, which is easy to freeze and use for more chicken, or even enchiladas. And since I made this for my family of three, if you want to increase the recipe to say 4 or 6, just increase the chicken and marinade but leave the chile verde sauce quantities the same. If you have no immediate use for the extra sauce, freeze it for later. Oh, and sorry my picture is a little blurry. It was the best one I had of this when I made it, but at least it gives you an idea of what the finished item looks like. --Sue
Provided by PalatablePastime
Categories Chicken Breast
Time 1h30m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the chicken with the ingredients for chicken for at least 1.
- hour.
- To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.
- Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.).
Nutrition Facts : Calories 215.3, Fat 10.6, SaturatedFat 3.7, Cholesterol 8.1, Sodium 461.7, Carbohydrate 26.7, Fiber 4.8, Sugar 13.2, Protein 7.6
CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
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- Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
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- In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. (Reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.) Add chicken and toss until fully coated in mixture.
- Let marinate for 20 minutes. Preheat grill to medium-high, then add chicken and cook for 6 minutes.
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