Shaker Grilled Chicken Food

GRILLED CHICKEN THIGHS CACCIATORE WITH SUPER SMASHED GARLIC POTATOES

Steps:

• Heat a grill pan or outdoor grill to high heat.
• Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
• In a small pot over medium low heat and add vegetable oil, about 1 tablespoon - just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.
• Heat a medium nonstick skillet over medium-high heat.
• In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
• While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
• Thinly slice rested chicken thigh meat and grilled mushrooms.
• Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.
• Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

CAFE STYLE GRILLED CHICKEN SANDWICHES

Steps:

• Preheat grill to medium-high heat.
• Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
• Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
• Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
• For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

SHAKER GRILLED CHICKEN

Steps:

• Whisk together vinegar, oil, and salt.
• Stir in garlic and shallots
• Place chicken pieces in a zip top bag and pour in marinade.
• Refrigerate for at least 20 minutes to 3 hours.
• Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.

SHAKER STYLE GRILLED CHICKEN THIGHS

Steps:

• Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours.
• Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
• Let rest briefly before serving.

SMOKY GRILLED CHICKEN

Steps:

• In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.

SHAKER FRIED CHICKEN

Steps:

• Mix flour and salt and pepper in a plastic (Ziploc) bag.
• Add chicken pieces, and shake until coated.
• Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
• Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
• Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.

THAI-STYLE GRILLED CHICKEN THIGHS

Steps:

• Combine all ingredients except chicken in a bowl.
• Mix thoroughly.
• Add chicken and leave to marinate at least one hour, preferably longer.
• Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
• Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.

SHAKER CHICKEN

Steps:

• Season the chicken with salt and pepper.
• Melt butter in a large saucepan, add the chicken and saute until browned on all sides.
• Remove from the heat, lift out the chicken with a slotted spoon, and set aside.
• Quarter and peel the apples, then core and slice them.
• Return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves.
• Simmer for 15 minutes, stirring the apples frequently.
• Return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary.
• Add the cream and heat through, then taste the sauce for seasoning.
• Serve hot, garnished with apple slices.