Summer Style Chicken Food

CAYMANIAN-STYLE JERK CHICKEN

Steps:

• In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it's too thick, thin with more soy sauce.)
• Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours.
• Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off.
• Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid.
• Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes.
• Serve immediately with some good ol' white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it.

SUMMER CHICKEN STIR FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

ONE-PAN SUMMER CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
• Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
• Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

SUMMER GRILLED CHICKEN AND VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
• Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
• Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

SUMMER SPLASH CHICKEN SALAD

Steps:

• In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

CHICKEN WITH SUMMER VEGETABLES

Steps:

• Combine flour and black pepper in medium bowl. Add chicken, a few strips at a time; toss until evenly coated.
• Heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring occasionally. Transfer to paper towel-covered plate with slotted spoon.
• Add onions and garlic to reserved drippings in skillet; cook 3 min. or until crisp-tender, stirring frequently. Return chicken to skillet. Stir in pasta sauce and oregano; cover. Simmer on medium-low heat 20 min., stirring occasionally.
• Add eggplant, zucchini, squash and green peppers to chicken mixture in skillet; mix well. Simmer, covered, 15 min. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Serve topped with chicken mixture and cheese.

SIMPLE SUMMER CHICKEN

Steps:

• Mix lime juice, olive oil, ginger, sugar and garlic in a large bowl; set aside.
• Rinse chicken pieces and pat dry; season with salt and pepper.
• Grill the chicken directly over a medium-hot fire on a gas or charcoal grill for about five minutes on each side; shift to indirect heat and continue cooking until done but moist, about another 10 minutes per side.
• Remove chicken from grill and place into bowl of marinade; let the grilled chicken absorb the fragrant juice for about 5 minutes, then serve.