CHICKEN FIVE WAYS
Create these tasty marinades in minutes and combine with 1½ -2 lb. boneless, skinless chicken breasts (approx. 4 small breasts) for a healthy meal right off the BBQ grill.
Allow time for chicken to marinade for 1-4 hours for maximum flavor.
3 T. Olive Oil
2 clove garlic, finely chopped
1 1/2 tsp. chili powder
1 ½ tsp. ground cumin
1 ½ tsp. dried oregano leaves
½ tsp. salt
Combine ingredients and brush over both sides of chicken to coat. Grill over medium hot briquettes for 8-10 minutes or until the chicken is no longer pink, turning once.
Serve immediately or use it to build a burrito or taco salad*
* Build a Burrito: top warm flour tortillas with strips of Southwest Chicken and your choice of drained canned black beans, cooked brown or white rice, shredded cheese, salsa verde, shredded lettuce, and chopped cilantro. Fold in sides and roll to enclose filling. Heat in microwave on HIGH for 30 seconds or until heated thru or wrap in foil and heat in pre-heated over at 350 degrees until hot.
* Taco Salad: For a quick one-dish meal, layer strips of Southwest chicken with tomato wedges, blue or traditional corn tortilla chips, shredded romaine or iceberg lettuce, shredded cheese, and avocado slices. Serve with salsa, sour cream, guacamole or a favorite dressing.
Grilled Rosemary Chicken
2 T. lemon juice
2 T. Olive Oil
2 cloves garlic, finely minced
2 T. minced fresh rosemary
¼ tsp. salt
Whisk together the ingredients and pour into either a shallow glass pan or a gallon size zip-lock bag. Add chicken and coat both sides. Cover and marinate in refrigerator for 1-4 hours.
Grill chicken over medium hot coals 5-6 minutes per side or until chicken is no longer pink in center.
Sesame-Orange Chicken Skewers
½ cup hoisin sauce
¼ cup seasoned rice vinegar
¼ cup sesame oil
¼ cup orange juice
2 T. drained mandarin orange segments
1 tsp. toasted sesame seeds
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)
In a gallon-sized re-sealable bag, combine all ingredients and mix well. Remove ¾ cup of the marinade for basting.
Cut chicken into strips and place in the bag, marinating for 1-4 hours. Remove chicken and discard used marinade.
Thread chicken onto bamboo skewers (soaked in water for at least 20 minutes to keep from burning). Grill skewers for 10-15 minutes or until chicken is no longer pink in the center and juices run clear when cut. Turn skewers once and baste often with additional ¾ cup marinade. Do not baste, during the last 5 minutes of cooking.
Serve with steamed white or brown rice and snow peas.
Thai Grilled Chicken
¼ cup soy sauce
2 cloves minced garlic ( or 2 tsp. bootled minced garlic)
1.2 tsp. red pepper flakes
2 T. honey
1 T. fresh lime juice
Combine all ingredients but the honey and lime juice in a measuring cup.
Place chicken in a re-sealable plastic bag and pour marinade over chicken, turning to coat all sides. Marinate for 30 minutes to 4 hours.
Meanwhile, combine honey and lime juice in a small boawl until blended and set aside.
Place chicken on grill over medium heat. Brush with some of the leftover marinade from the dish. Discard the remaining marinade.
Grill covered for 5 minutes. Brush chicken with half of the honey mixture, turn and brush with remaining mixture. Grill 5 minutes more or until chicken is cooked through.
Serve with steamed rice, oriental vegetables and fresh fruit salad.
Chicken Ribbon Satay
½ cup creamy peanut butter
½ cup water
¼ cup soy sauce
4 cloves garlic, pressed
3 T. lemon juice
2 T. firmly packed brown sugar
¾ tsp. ground ginger or 1 ½ tsp. crushed garlic (found in a jar at most grocery stores)
½ tsp. crushed red pepper flakes
sliced green onion tops (for garnish)
Combine all but green onion in a small saucepan. Cook over medium heat 1 minute or until smooth; cool. Remove garlic from sauce; discard.
Reserve half of sauce for dipping.
Cut chicken lengthwise into 1 inch wide strips. Thread onto 8 metal or bamboo skewers (soaked in water at least 20 minutes to keep from burning)
Oil the grill to prevent sticking. Grill chicken on a covered grill over medium high heat, for 6-8 minutes or until the center is no longer pink, turning once. Baste with the sauce once or twice during cooking.
Serve with reserved sauce garnished with slice green onion on a bed of jasmine rice.