Grilled Sesame Chicken And Eggplant Salad Food

GRILLED EGGPLANT SALAD

Steps:

• Cut 2 small eggplants lengthwise into 1/2-inch-thick planks and 2 small red onions into 1-inch wedges. Toss with 1 1/2 tablespoons olive oil and season with salt. Grill over medium-high heat until charred and tender, turning once, 6 minutes. Toss with 1 1/2 tablespoons each red wine vinegar and olive oil, 1/2 cup chopped parsley, some sliced pickled hot cherry peppers, and salt.

GRILLED SESAME CHICKEN LETTUCE CUPS

Steps:

• Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes.
• Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat.
• Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice.
• Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.

GRILLED SESAME CHICKEN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bags; seal and turn to coat. Refrigerate for 6-8 hours., Drain and discard marinade from chicken. Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES

Steps:

• Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
• Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
• Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
• Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.

GRILLED SESAME CHICKEN

Steps:

• Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping.
• Put the Chicken in the dish and coat with the marinade.
• Marinade for 2 to 6 hours.
• Cook Chicken on a grill over medium high heat. Enjoy!

GRILLED SESAME LIME CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

GRILLED SESAME CHICKEN AND SALAD

Steps:

• Heat grill to med-hi temp (around 300 to 325 degrees).
• Combine all of the dressing ingredients except the oils and whisk thoroughly (you can also use a blender on low to combine.
• While still whisking, slowly add the sesame oil, then the vegetable oil.
• Measure out about ¼ - ½ cup of dressing.
• Make a foil bowl large enough to hold all of the chicken and pour half of the dressing in the bottom. Lay in the chicken breast in a single layer and cover with the remaining dressing. Close the foil bowl with the edges or additional foil.
• Place on grill and cook for 20 minutes.
• While the chicken cooks, prepare salad.
• After the twenty minutes are up, take chicken out of the foil and place directly on the grill and let cook for 5 minutes on one side, and then 3 minutes on the other side.
• Plate with some salad and cover with dressing.