Wednesday Chicken Recipes: Japanese Yakitori Chicken
That Jamaican jerk chicken recipe just melts in your mouth, as well as this Japanese Yakitori Chicken recipe. I had the Yakitori chicken at a local restaurant & had to find out how to make it. Luckily, I found a recipe true to the taste I fell in love with. Enjoy.
Ingredients:
- 1 pound chicken, cut into cubes
- 8 spring onions, cut into 2″ slices
- Bamboo skewers
Yakitori Sauce Ingredients:
- 6 tablespoons saki, or sherry
- 3/4 cup soy sauce
- 3 tablespoons Morita Mirin Seasoning
- 2 tablespoons white sugar
What’s Next:
Go ahead & get your grill good & hot.
In a large saucepan- combine the sauce ingredients & bring to the boil.
Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked, about 10-15 minutes.
Wednesday Chicken Recipes: Joyful Jamaican Jerk Grilled Chicken & Veggies
I’m writing with a hungry stomach today & I’ve got a serious craving for chicken. It’s funny, I was reviewing my last few posts and it looks like I’ve been in a sweet tooth mood lately! Well, say hello to my little friend- the Joyful Jamaican Jerk Grilled Chicken recipe. It’s delicious, it’s easy & you’ll want more.
Ingredients:
- 4 tablespoons jerk sauce, found in the dressing section of grocery
- 2 large chicken breasts, boneless
- 1 plantain, sliced
- 4 oz okra, cut into 1/2″ round
- 2 red jalapenos, sliced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons white wine
- 2 tablespoons butter
What’s Next:
Marinate chicken breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, you’ll be using this again soon.
Go ahead & get your grill heated up.
In a large skillet- deep fry plantain slices until golden brown, set aside.
Place chicken on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside.
While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes.
Add wine, fried plantain & 2 tablespoons jerk sauce, mix well. Remove from heat once mixture is warm all over.
Once chicken is done, set veggies on plate & place chicken on top. Now you are ready to serve & to enjoy this joyful meal for two.
Grilled Beer Can Chicken Recipe
A girlfriend of mine asked me if I had ever made Beer Can Chicken. As of last night, I can now say I have & it was quite tasty & something different to do with your grill. I like a dark beer, so I tried Guinness with our recipe.
Ingredients:
- 1, 4 pound whole chicken
- 2 teaspoons veggie oil
- 16-ounce can of beer, your choice
- 1/2 cup wood chips, preferably hickory
For the rub:
- 1 teaspoon dry mustard
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
What’s Next:
Combine all rub ingredients in small bowl & set aside.
Remove giblets and neck from chicken and discard or save for another use. Rub chicken all over with vegetable oil, inside and out.
Pour half of your beer over the wood chips with a cup of water. Let soak 30 minutes.
With the pointed end of a can opener- punch several holes in the top of your beer can. Pour several tablespoons of the spice rub into the can, working slowly so it doesn’t foam over.
Go ahead & get your grill for indirect grilling, with most of the coals piled on one side and just a few sprinkled on the other. If using a gas grill, turn off half the jets.
Place the can on a flat surface. Slide the chicken’s cavity over the can. Carefully place on the grill rack, pulling out the chicken’s legs to balance it like a tripod. Sprinkle soaked chips on the coals and cover the grill. Grill until chicken registers 170 degrees in the breast and the juices run clear, adding more coals and wood chips if necessary.
With a heavy glove, use a flat spatula to lift the chicken and can off the grill and onto a flat surface, like a cutting board. Let stand about 10 minutes. Lift off the can, or carve into serving pieces while still on the upright can.
Grilled Sugared Pineapple Spears & Mango Stars Recipe
Is your grill tired of the same old thing every year: chicken, pork beef, fish, chicken, pork, beef, fish. Why not try grilling some fruit for a change this year? Sounds like the perfect sweet addition to our Memorial Day cookout menu. This Sugared Pineapple Spears & Mango Stars recipe will knock everyone’s socks off! Enjoy this easy recipe along with those famous perfect burgers of mine.
Ingredients:
- 1 fresh pineapple, sliced into spears
- 3 mangos, halved
- 1 stick, or 8 tablespoons, unsalted butter
- 1 tablespoon granulated sugar
- Sanding sugar
What’s Next:
Go ahead & fire up the grill to medium heat.
Slice your pineapple into spears & set aside. Half your mangos & then cut with star cookie cutter, you should be able to get one star out of each half.
On the grill & in a small saucepan- heat your butter & granulated sugar together. Brush the fruit lightly with the butter mixture, reserving the rest of it.
Grill the fruit uncovered for 5 - 7 minutes, or until softened with caramelized edges. Brush with the remaining butter & sprinkle generously with sanding sugar. And now you’re ready for the best part- eating it all up!
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