GRILLED HERBED POUSSINS
An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.
Provided by Maggie Ruggiero
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
- Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.
GRILLED SHRIMP WITH CITRUS DIPPING SAUCE
Provided by Robin Miller : Food Network
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
- Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.
GRILLED CITRUS MARINATED CHICKEN THIGHS
Provided by Dave Lieberman
Categories main-dish
Time 55m
Yield about 6 servings
Number Of Ingredients 9
Steps:
- Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
- Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.
EASY GRILLED CHICKEN WITH CITRUS MARINADE
This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.
Provided by Kendra Vaculin
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
- Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
- Serve chicken with reserved marinade spooned over.
CITRUS-MARINATED BEEF FAJITAS
Steps:
- For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
- For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
- Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
- Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
- Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
- For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
- In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
- In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
- In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
- Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.
GRILLED CITRUS-MARINATED POUSSIN
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine orange, lemon, oregano and wine in food processor, and puree. Add orange juice and olive oil. Season with salt and pepper. Transfer to large bowl.
- Place poussins in marinade, turning to coat well. Cover; refrigerate 3 to 4 hours.
- Preheat grill. Grill poussins, turning once, until evenly browned and cooked through, about 45 minutes. Arrange on platter, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 34 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 762 milligrams, Sugar 3 grams
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
- In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
- Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.
CITRUS-MARINATED GRILLED TURKEY
Tyler Florence's turkey marinade is made tangy with lots tangerines or oranges. Get the recipe at Food Network.
Provided by Tyler Florence
Categories main-dish
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
- Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.
SPICY CITRUS GRILLED SHRIMP
Make and share this Spicy Citrus Grilled Shrimp recipe from Food.com.
Provided by Recipe Reader
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place shrimp in large sealable plastic bag.
- In a mixing bowl, combine the marinade ingredients.
- Pour over shrimp and seal bag.
- Marinate for 15 minutes.
- Meanwhile preheat barbeque grill on high heat.
- Remove shrimp from bag and pat dry.
- Lightly oil the grill and place shrimp directly on grill.
- Cook for 1 1/2 to 2 minutes per side.
Nutrition Facts : Calories 223.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 169.6, Carbohydrate 11.9, Fiber 2.4, Sugar 2.2, Protein 23.8
CITRUS-MARINATED CHICKEN THIGHS
Provided by Alison Roman
Categories Chicken Citrus Broil Marinate Kid-Friendly Quick & Easy Dinner Healthy Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
- Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
- DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.
GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE
This chicken recipe is a staple in our home. Everyone, including the kids love it. Such an easy recipe for entertaining! Also, great served with Recipe #312530. I use the leftovers to make my Recipe #367450.
Provided by carmel housewife
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly pound chicken to soften.
- In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
- Add chicken and enough water to just cover chicken.
- Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
- Sauce: (Can be made up a day ahead or frozen and re-heated) :.
- In a food processor, puree mangoes.
- Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
- Mix in processor and transfer to saucepan.
- Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
- Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
- Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.
CITRUS MARINADE
Make and share this Citrus Marinade recipe from Food.com.
Provided by Shawn C
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients together and marinate fish or chicken.
- Cook meat as desired until done.
- Enjoy.
More about "grilled citrus marinated poussin food"
GRILLED CITRUS AND HERB CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
GRILLED SHRIMP WITH CITRUS MARINADE - RECIPE RUNNER
From reciperunner.com
CITRUS MARINATED GRILLED FISH - LAYLITA'S RECIPES
From laylita.com
CITRUS GRILLING MARINADE — LET'S DISH RECIPES
From letsdishrecipes.com
5/5 (1)Total Time 4 hrs 10 minsCategory Sauces, Condiments & PreservesCalories 124 per serving
POUSSIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COOK THIS: POC CHUC — CITRUS-MARINATED GRILLED PORK — …
From nationalpost.com
CITRUS MARINATED GRILLED SHRIMP - HOME. MADE. INTEREST.
From homemadeinterest.com
CITRUS-MARINATED SHRIMP WITH GRILLED-ONION AND ORANGE SALAD
From foodandwine.com
CITRUS-GRILLED PORK TENDERLOIN | WILLIAMS SONOMA
From williams-sonoma.com
GRILLED MARINATED POUSSIN WITH PICKLE SALAD RECIPE - BBC FOOD
From bbc.co.uk
GRILLED CITRUS-MARINATED POUSSIN RECIPE - NYT COOKING
From cooking.nytimes.cf
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love