Grilled Chicken With Oregano Cinnamon And Paprika Food

GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA

Steps:

• Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates. Serve with compote.

GREEK OREGANO AND CINNAMON ROAST CHICKEN

Steps:

• Heat the oven to 180C.
• Place chicken in a roasting dish and rub with 1 tbsp oil.
• Place tomato slices on breast and legs.
• Separate the onion slices and place around the chicken.
• Season with the salt, pepper, oregano and cinnamon.
• Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.

CHICKEN AND PAPRIKA STEW

Steps:

• Season the chicken with salt, pepper and 1 tablespoon of the paprika.
• Heat oil in a Dutch oven over medium high heat. Add onions and remainder of paprika and cook until wilted, about 3 to 4 minutes. Add peppers and cook, stirring occasionally, 5 minutes more. Add chicken and cook, stirring occasionally until chicken is browned on all sides, about 8 minutes.
• Stir in broth and thyme and simmer 15 minutes until chicken is cooked through.
• In a small bowl combine flour with sour cream. Reduce heat to low under the Dutch oven. Stir in the sour cream mixture and cook over low, to prevent curdling, about 5 minutes until thickened. Sprinkle with parsley just before serving.

ALWAYS A WINNER GRILLED CHICKEN

Steps:

• Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

SPICY ORANGE PAPRIKA GRILLED CHICKEN

Steps:

• Place chicken in shallow dish.
• In a separate bowl whisk the rest of the ingredients and brush over the chicken.
• Cover and refrigerate for 10 min or up to 24 hours.
• Brush BBQ with some oil.
• Place chicken with bone down, close top of grill, turning once about 45 minutes later.
• Transfer to cutting board and let stand 10 minute before cutting.

GRILLED YELLOW SQUASH WITH OREGANO

Steps:

• Mix everything except the squash together, then brush on the squash and grill on medium heat, turning often, until squash is tender.
• Brush on more of the oil mixture during grilling.
• Serve hot.