4 chicken breasts cooking sauce
1/4 c mayonnaise
1/4 c sour cream (or plain nonfat) yogurt
1/2 T brown mustard
1/3 c green onion,Minced
1 t worcestershire sauce
1 T lemon (or lime) juice
2 t basil,Dried
1/4 t cayenne pepper (or less)
1/4 t salt
Mix sauce ingredients. Make a sauce for the table using a small amount of cooking sauce
(3 tablespoon ?) mixed with 1 tablespoon sour cream or yogurt and 1/2
teaspoon paprika. Coat chicken with remainder of cooking sauce.
Grill over moderately hot fire for 12 to 15 minutes, turning every 3
minutes. Serve with the table sauce.
5 whole chicken breasts
1 skinned and,Boned
1 juice from 3 oranges
1/4 c olive oil
2 T cumin,Ground
1/2 t salt
1 chipotle chantilly sauce
CHIPOTLE CHANTILLY SAUCE:
4 egg yolks
2 T water
1 juice of 1/2 lemon
1 dash salt
1 c butter (or margarine),Melted
1 chipotle chile,stemmed,
1 seeded,finely minced
1/2 c whipping cream,whipped to
1 soft peaks
Arrange chicken peices in large shallow glass baking dish. Combine
orange juice, olive oil, cumin and salt, blending well. Pour orange
juice mixture over chicken breasts, turning to coat well. Cover and
marinate 4 to 6 hours or overnight.
Grill chicken breasts over mesquite coals or broil in oven 15 to 20
minutes or until cooked, turning once.
To serve, split breasts in halves and serve topped with Chipotle
Chantilly Sauce. Serve remaining sauce on side, if desired.
Chipotle Chantilly Sauce:
Whip yolks, water, lemon juice and salt in top of double boiler
over very hot water. Slowly add butter in steady stream while
continuing to whip yolk mixture.
Whip in chile, then fold in whipped cream. Serve warm. Makes about
2 1/2
cups.
8 lg chicken thighs — skinned
1/2 c soy sauce
5 green onions –,Chopped
1/4 c lime juice
2 T dark brown sugar
1 T honey
1 t dried red pepper,Crushed
1 clove garlic –,Pressed
1 lime wedges & parsley for
1 garnish
Place chicken thighs in an 11x7x1 1/2 inch baking dish. Combine soy
sauce and next 6 ingredients; pour over chicken. Cover and
refrigerate, turning occasionally, 8 hours. Drain chicken, reserving
marinade. Cook chicken without grill lid, over medium coals (300-350)
10 minutes on each side or until done, basting frequently with
reserved marinade. Garnish, if desired.
1/3 c sake (or dry sherry)
1/3 c honey
3 T teriyaki sauce
1/8 t garlic salt
1 salt and ppper,To Taste
Place chicken, skin side up, in shallow baking dish. Sprinkle with
salt and pepper. Mix together sake, honey, teriyaki sauce and garlic
powder. Brush generously over chicken. Place in 400 degree oven for
10 minutes; baste again and cook 10 minutes longer. Remove chicken
from oven and place on prepared grill, skin side up; baste
thoroughly. Cook 6 inches from very hot coals for 10 to 15 minutes. Turn
chicken briefly to give skin side a crackly finish. Baste bony side
with any remaining sauce.
2 t mustard,Ground
1 T worcestershire sauce
1/2 c water
1/2 c soy sauce
1 T vegetable oil
4 boneless skinless chicken
1 breast halves
2 md zucchini — cut in 1 1/2 in
1 slic
1 md onion — cut in wedges
1 md green pepper — cut into
1 chunks
12 fresh mushrooms
In a resealable plastic bag, combine the mustard and Worcestershire
sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for
basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and
refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread
chicken and vegetables alternately on skewers. Baste with reserved
marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook
10 minutes more or until chicken juices run clear.
3 1/2 lb chicken,cut-up
1 c italian dressing
1/4 c dry white wine
1/4 t garlic powder
Rinse chicken with cold water and pat dry. Arrange chicken pieces in
a glass baking dish. In a med. bowl, combine salad dressing with
wine and garlick and pour over chicken. Cover and marinate 2 to 4
hours at room temperature, or overnight refrigerated. Remove chicken
from marinade and place on oiled grill set 4 to 6 inches over coals.
Grill chicken pieces, turning frequently and brushing with reserved
marinade, until browned outside and cooked through, with no trace of
pink near bone, about 35 to 40 minutes.
2 whole chickens ,halved
8 cloves garlic –,Minced
2 T fresh ginger,Crushed
2 T myseasoning
1 sm jar
1 lg jar
1 damson plum jam
1 pimentos
Rub the chicken inside and out. I mixed everything together in a
blender and poked holes in the chicken where I could….and stuck in
the fridge for 3 hours this morning. The smell is wonderful! Serving
with basmati rice, sliced fresh tomatoes and old fashioned coleslaw.
6 chicken breast halves boneless
2 T dark soy sauce
2 T salad oil
2 T honey
2 T fresh,strained lime juice
1/2 t salt
1/4 t cayenne pepper
MANGO SALSA:
2 mangos (about 1 lb. each) **
1/2 c finely red onion,Diced
1/2 c cucumbers ***see instructions
2 peppers,seeded and diced
1 juice of two limes
1/2 t salt
BASICCAPER MAYONNAISE:
2 egg yolks
1 1/2 T strained fresh lime juice
1/4 t salt,heaping
***Cucumbers should be finely dice, unpeeled.
Trim the chicken breast halves of all fat and gristle and separate the
tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a
shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature
or for several hours the refrigerator, turning several times. Grill
the chicken breasts for 3 to 4 minutes per side, the tenderloins
about 2 minutes per side. The chicken may also be sauteed over
moderate heat in a skillet lightly filmed with oil. The bottom of
the skillet will darken as the honey caramelizes but is easily cleaned.
Cut the breasts in thick slices and fan on dinner plates, placing the
tenderloins along side. Spoon the salsa over the top and drizzle
with the mayonnaise.
MANGO SALSA:
Slice the mango flesh from each side of the pit. One half at a time,
make an inch cut just inside the skin, then score the flesh in
3/8-inch cubes. Turn skin inside out and free the mango flesh with
the knife. Cut the cubes in inch dice, reserving any mushy pieces for
some other use. You should end up with about 1 1/2 cups. Combine
mango with all remaining ingredients and let sit 30 minutes to blend
flavor.
1 cilantro-lime butter
6 T butter –,Softened
1 sm lime
1 sm shallot
3 T cilantro leaves –,Minced
1/4 t salt and pepper –,To Taste
1/8 t cayenne pepper
1 chicken and marinade
2 whole split chicken breasts
1 with wings,skin and
1 bones (1 1/2 pounds)
1 salt and pepper
1 md lime
2 T olive oil
1 1/2 T cilantro leaves
Preparation: For the cilantro-lime butter, cream the butter. Grate
1/2 teaspoon zest and squeeze 1 1/2 teaspoons juice from the lime.
Beat zest and juice into the butter. Peel, mince, and stir in the
shallot. Stir in the cilantro, 1/4 teaspoon salt, 1/4 teaspoon
pepper, and cayenne pepper. Transfer mixture to a sheet of plastic
wrap and roll into a 1-inch log; set aside. (Can refrigerate butter
overnight or freeze up to 1 month.)
For chicken and marinade:
Remove the top two thirds of each chicken wing, leaving the segment nearest
the breast meat attached. but off the knobby wing joints and scrape
around the bones. Sprinkle with 1 teaspoon salt and 1/2 teasoon
pepper. Squeeze 2 tablespoons lime juice into a nonreactive baking
dish. Stir in oil and cilantro and turn to coast each side of chicken
breasts in the marinade. Set chicken aside at room temperature for 2
hours (Can cover and regrigerate overnight). Cooking: If the
cilantro-lime butter has been refrigerated, bring it to room
temperature. Heat a grill, or adjust oven rack to high position and
heat broiler. Grill or broil the chicken breasts until the juices run
clear when pierced in the thickest part of the breast, turning once,
7 to 8 minutes per side. Serving: Transfer chicken breasts to warm
dinner plates and top each with a tablespoon of herb butter.
4 chicken breasts halves
1/4 c chicken stock
1 T lemon juice
1 shallot,finely chopped
1 black pepper
1/2 c raspberry (or wine vinegar)
2 T olive oil
1 t lemon peel,Grated
1/2 t tarragon leaves,Dried
Remove excess fat from chicken breasts; place them in sealable
plastic bag or non-aluminum bowl. Combine remaining ingredients;
pour evenly over chicken breasts. Seal bag or cover bowl; marinate in
refrigerator 4 hours or overnight. Turn occaisionally. Remove
chicken from marinade. Arrange in one layer in large, shallow
microwaveable dish, with thicker parts toward outer edges. Pierce
skin in several places with sharp knife. Cover with waxed papper.
Microwave at high 4 minutes per pound. Turn over and rearrange
part-way through cooking. Transfer immediately to preheated grill,
skin side up, over low heat. Turn often for even grilling. Cook until
tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.