GRILLED KNOB ONIONS WITH ROMESCO SAUCE
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the romesco sauce: If using a dried pepper, remove the stem and seeds from the pepper and soak in warm water for 1 hour, or until softened. Scrape off the flesh and discard skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside.
- In a food processor, finely chop the bread and almonds. Add the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick, creamy sauce. Add the warm water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or chill until ready to serve.
- Preheat a grill or broiler, and preheat an oven to 400 degrees F. Trim the roots off the onions and spread them over the grill. Grill the onions until charred all over but not dried out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 minutes. Serve the onions steaming hot, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and discard the top.
GRILLED ROADSIDE CHICKEN WITH KNOB ONIONS
This is my favorite recipe form Rick Bayless' "Mexican Everyday" cookbook. This Mexican twist on a whole chicken is some of the best, juiciest, most flavorful chicken I've ever had!
Provided by p00gJr
Categories Whole Chicken
Time 2h
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together all the marinade ingredients.
- Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
- While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!).
- Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
- Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
- About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.
Nutrition Facts : Calories 759.6, Fat 53.7, SaturatedFat 15.3, Cholesterol 243.8, Sodium 865.7, Carbohydrate 8.1, Fiber 2.6, Sugar 2.5, Protein 58.6
GRILLED CHICKEN WITH JALAPENO CARAMELIZED ONIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
- Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.
- Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.
Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 280 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 34 grams, Sugar 4 grams
GRILLED CHICKEN BREASTS WITH ONION GLAZE
The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling.
Provided by Cookin-jo
Categories Chicken Breast
Time 25m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all but the chicken breasts in a food processor or blender. Process until smooth.
- Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
- Refrigerate chicken for 4 to 6 hours, turning once or twice.
- Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
- The marinade may also be used for wings baked in the oven.
GRILLED ONIONS
If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Provided by Linda Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g
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