Savory Grilled Chicken Food

SAVORY GRILLED CHICKEN

Steps:

• Place chicken in a large glass baking dish.
• In a bowl stir together rest of ingredients until well blended.
• Reserve 1/2 cup of marinade for basting chicken during cooking.
• Pour remaining marinade over chicken.
• Cover & refrigerate at least 1 hour (longer is better).
• Remove chicken from marinade.
• Discard marinade.
• Grill turning & basting occasionally with reserved marinade.
• Cook about 40-50 minutes or until juices run clear.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

GRILLED SAVORY TACO CHICKEN PIZZA WITH GUACAMOLE AND LIME CHIPOTLE SALSA

Steps:

• Preheat grill to medium-high heat.
• Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
• Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
• In a medium bowl, mix mozzarella and Cheddar cheeses.
• Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
• In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
• Mix all ingredients together in a small bowl.;
• In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.

GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES

Steps:

• Preheat bbq to medium-high heat.
• Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
• Poke holes of disposable aluminum foil pan.
• Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
• Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

SAVORY CHICKEN WITH PEPPERS

Steps:

• In 10-inch skillet, heat oil over medium-high heat.
• Add chicken; sprinkle with salt and pepper.
• Add onion slices; cook 4 to 5 minutes, turning chicken once, until chicken is brown on all sides.
• Add beer, heat to boiling. Reduce heat to low, cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (180*).
• Stir in bell peppers.
• Increase heat to medium; cook uncovered 5 minutes longer, stirring occasionally until peppers are crisp tender.

GRILLED CHICKEN DRUMSTICKS WITH SAVORY CARAMEL

Steps:

• Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and 1/2 cup water to a boil in a small saucepan, stirring occasionally, and cook until reduced to 1/2 cup, about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.
• Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25-30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6-8 minutes longer. Serve with reserved sauce alongside.

SAVORY CHICKEN SALAD

Steps:

• In a bowl, combine the chicken, celery, olives and pimientos. In a small bowl, combine the mayonnaise, sugar, lemon juice, mustard and salt if desired. Pour over chicken mixture; stir to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in onions. Serve over lettuce.

LOW CARB SAVORY ITALIAN GRILLED CHICKEN

Steps:

• To grill, skin chicken breasts and rub in pepper to taste.
• Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth.
• Baste chicken lightly with mixture.
• Grill over medium coals basting during cooking time with basil sauce.
• During this time add the rosemary branches to coals for added smoke flavor.
• Do this 2 or 3 times.
• Grill 10 minutes each side depending on barbecue temperature.
• Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.

SAVORY GRILLED VEGETABLES

Steps:

• In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
• Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
• Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
• To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
• Sprinkle with feta cheese.