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Cooking, Recipe and Food Blog

Grilled Balsamic Chicken

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Grilled balsamic chicken is a delicious tangy dish that is best eaten with vegetables. You may also bake the chicken instead of grilling them if desired. Do not overcook, so that the meat stays tender and juicy.

 

Serves 7

Ingredients:

14 pcs chicken thighs, deboned or chicken thigh fillets

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon mustard

Salt and freshly ground pepper to taste

 

Place the chicken thighs in a shallow baking dish. After, prepare the balsamic marinade by combining the oil, the mustard, balsamic vinegar, salt and pepper in a small bowl. Mix well and then pour it over the chicken. Marinate it for at least thirty minutes or up to four hours. Grease the grill rack. Cook the chicken in batches, skin side down for five minutes on each side or until the juices run clear and they are soft. Transfer the balsamic chicken to a serving platter or split them into individual plates. Serve immediately.

 

Photo Courtesy Of: stevendepolo

Tequila Grilled Chicken Wings

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Tequila grilled chicken wings are oh-so good appetizers which goes great with cocktails or beer. Share it with friends or serve it during outdoor barbecues. Enjoy!

 

Serves 5

Ingredients:

1 lb. chicken wings

1 teaspoon ground cumin

1/4 cup lime juice

5 tablespoons tequila

2 tablespoons chopped cilantro

2 pieces fresh red chili, seeded and sliced

1 teaspoon soy sauce

Salt and cracked black pepper to taste

Lemon wedges for serving

 

To prepare the tequila marinade, combine the cumin, lime juice, tequila, chopped cilantro, chili and soy sauce in a large bowl. Season it with salt and pepper. Mix well.  Place the chicken wings in the bowl and cover it. Let it marinate for at least two hours in the refrigerator. Lightly grease the grill rack and then grill the chicken wings for three to five minutes per side or until it is cooked and browned, but still tender. Baste it with the marinade as needed, so that it will not dry up. Place them on a serving platter or split them among individual plates. Serve immediately with lemon wedges.

 

Photo Courtesy Of: izik

Grilled Chicken and Mushroom Pizza

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It is raining cats and dogs once again and it is best to stay indoors, which is why pizza is the perfect food to prepare for lazy days on the couch while watching television. It is also a great party food or side. Even kids have fun assembling pizzas, although I am not sure that this flavor will appeal to them. It is always enjoyable to make it in different shapes and sizes, depending on the occasion. One thing is for sure though, I like the crust thin.

Grilled chicken and mushroom pizza has a barbecue sauce base to give this dish an aromatic flavor. I personally prefer hickory barbecue sauce because of its smoky flavor, but any type will do. You also have the option to buy prepared pizza crusts, but I am also recommending a homemade recipe. Adding some bell peppers to this recipe can also contribute more taste, while serving it with lettuce can give it some crunchiness and color too.

 

Ingredients:

1 basic pizza dough

1/4 cup tomato sauce

4 cloves garlic, minced

1 tablespoon olive oil

1/4 cup barbecue sauce

2 pieces chicken fillet

1 large tomato, seeded and sliced

1 1/2 cups fresh button mushrooms, coarsely chopped

1 cup grated mozzarella cheese

 

Marinate the chicken in half of the barbecue sauce and preheat the oven at 250°C.soft and light brown.

Cook the chicken in a stove top grill for 3-4 minutes per side or until light brown. Once the chicken fillets are cooked, transfer it to a plate and let it cool. After, shred the grilled chicken or slice it into cubes.

While grilling the chicken, heat the oil in a small saucepan over medium heat. Sauté the garlic for 1-2 minutes or until it becomes golden brown.

Place the pizza dough on a floured surface and roll it out. Put it on a greased baking tray. Spread the tomato sauce mixture over the dough. Top it with chicken, tomatoes, mushroom and cheese. Bake it for 15-20 minutes or until crisp and the cheese bubbles.

Remove the pizza from the oven and drizzle with the remaining barbecue sauce. slice before serving. Serve immediately.

 

Photo Courtesy Of:  viamarisol

 

Portuguese Style Barbecued Chicken

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Portuguese style barbecued chicken is not for the weak of heart. This spicy chicken recipe will definitely blow your mind away. The sweet and sourness of the pineapple juice marinade is just right, making the chicken tasty. Don’t forget to squeeze some lemon juice before taking a bite.

 

Serves 4

Ingredients:

2 1kg chickens

2 cups sweetened pineapple juice

5-7 small fresh red chili, roughly chopped

2 long red chili, roughly chopped

3 garlic cloves, roughly chopped

1/4 cup olive oil

2 tablespoon fresh lemon juice

1 tablespoon sea salt

Lemon wedges and hot potato chips for serving

 

Prepare the chili sauce by combining all the chili and the garlic in a food processor or blender. Process it for 30 seconds until the chili is finely chopped. Scrape the sides using a spatula and then add the lemon juice, oil and salt. Process it for another 30 seconds until well combined. Transfer the sauce to a jar or sealed container.

Put a whole chicken on a flat work surface or chopping board. Make sure that its breast side is up. Cut the breast in half using poultry shears by cutting the breast bone. Press the chicken down to lay it flat. Cut out the back bone and discard. Remove the breast bones as well and then tuck in the wings. Pat the chicken dry using a paper towel. Repeat the same process with the remaining chicken. If you do not feel like cutting, you can purchase chicken thighs instead.

Place the chickens on a shallow dish and marinate them in pineapple juice for 15 minutes.

Preheat the grill on high. With a sharp knife make some cuts on the chicken. Reserve 3 tablespoons of chili sauce. Brush the chicken with the remaining sauce.

Reduce the heat of the grill and then grill the chicken skin side up. Cook it for 15-18 minutes. Brush it occasionally with sauce, so that it will not dry. Turn at least once. Pierce the chicken with a fork to see if it is cooked. The juices must be clear and the meat soft.

Place the cooked chicken on a plate and cove it loosely with foil. Let it stand for 5 minutes. After, brush the chicken with the remaining chili sauce. Serve it immediately with lemon wedges and potato chips.

 

Photo Courtesy Of: adactio

Chicken Inasal

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Chicken inasal is a delectable Filipino grilled chicken recipe that is simple but definitely tasty. It is best eaten with rice wrapped in banana leaves. I love eating it with chicken oil (chicken drippings with annatto oil) because it makes the chicken sinfully delicious.

 

Ingredients:

5 pieces chicken thighs or wing and breast parts

3/4 cup white vinegar or lemon juice

1/4 cup garlic, minced

2 stalks

Salt to taste

1/4 cup annatto seeds

1/2 cup hot water

Wooden skewers

 

Place the annatto oil, vinegar and garlic in a baking dish or re-sealable bag. Marinate the chicken overnight or up to 1 day in this mixture. Season it with salt.

Steep the annatto seeds and lemongrass in hot water. Set the liquid (annatto oil) aside. After, soak the wooden skewers in water.

Preheat the grill at 350C and then place the chicken in skewers. Cook the chicken for 10-15 minutes per side until soft and slightly charred. Do not overcook, so that the chicken remains juicy. Serve immediately with native lemons, soy sauce and/or vinegar.

 

Photo Courtesy Of:  whologwhy

 

 

Yakitori

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Yakitori or chicken teriyaki skewers are always a treat. They are marinated in sweet soy sauce and boiled or grilled to suit your taste.

 

Ingredients:

4 chicken breasts

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 spring onion, thinly sliced

2 cloves garlic, chopped

1/4 teaspoon grated ginger root

1 red capsicum, seeded and sliced

1 green capsicum, seeded and sliced

1 yellow capsicum, seeded and sliced

 

Place the soy sauce, sesame oil, rice wine vinegar, sugar, onion, garlic and ginger root in a large bowl. Mix well.

Slice the chicken into 1 inch cubes and marinate it in the marinade for at least 1 hour to overnight.

Soak eight bamboo skewers in water for 30 minutes to prevent them from scorching. After, pre-heat the grill.

Thread the chicken cubes and capsicums on to the skewers. Grill the skewers for 5-7 minutes or until the chickens are cooked. Turn at least once and brush it with marinade. Serve immediately.

 

Photo Courtesy Of:  TheCulinaryGeek

 

Grilled Chicken Quesadillas

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This quesadilla recipe is a tasty appetizer or snack, but it can also be a good dinner. Serve it with salad and you are good to go. It is a great idea to put a lot of cheese to make the dish more delicious.

 

Ingredients:

8 flour tortillas

50g baby rocket (arugula)

2/3 cup semi-dried tomatoes, drained, chopped

2 cups guacamole

1/2 lb. chicken fillet

2 tablespoons A1 steak sauce

1/4 cup catsup

2 tablespoons brown sugar

1 cup grated cheddar cheese

Salt and pepper to taste

Sour cream, salsa and lime wedges, to serve

 

Place the A1 steak sauce, catsup and brown sugar in a bowl. Mix well. Marinate the chicken fillet in this mixture for 30 minutes to an hour. Grill the chicken for 5 minutes on each side or until tender. Brush with marinade to avoid drying. Transfer to a plate and let it cool. After, shred the chicken fillets.

Top a tortilla with rocket, tomatoes, guacamole, chicken and cheese. Season it with salt and pepper. Put another tortilla on top and place the assembled tortilla on a sandwich press or large greased skilled. Press in a sandwich press or using a plate on a skillet for 2-3 minutes until it turns light brown and the quesadillas are heated through. Repeat this for the remaining ingredients.

Cut the quesadillas into wedges and serve with sour cream, salsa and lime wedges. Serve immediately.

 

Photo Courtesy Of:   jspatchwork

 

Chicken Satay

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Satay is a popular dish in Southeast Asia, most especially Indonesia. It is grilled meat, served with peanut sauce. Each country has its own variation of the dish and it can be found almost everywhere. It is served in parties, restaurants and even sold by street vendors.

This is a dish that adults and kids will love because of its peanut buttery taste. Yum!

Ingredients:

Chicken and Marinade:

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Dipping Sauce:

1 cup dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

2 tablespoons brown sugar, to taste

2 tablespoons fish sauce or 3 tablespoons soy sauce

1/2 teaspoon tamarind paste or 2 tablespoons lime juice

1/2 teaspoon cayenne pepper or 1 teaspoon Thai chili sauce (optional)

1/3 cup coconut milk

In a large bowl, prepare the marinade by combining 1/2 cup coconut milk, 1 clove minced garlic, 1 teaspoon curry powder, 1 1/2 teaspoons brown sugar. Mix well and season with salt and pepper. Marinate the chicken in this mixture for at least 2 hours up to overnight.

While marinating the chicken, make the dipping sauce. Place the peanuts, water, 2 cloves minced garlic, soy sauce, sesame oil, 2 tablespoons brown sugar, 3 tablespoons soy sauce, tamarind paste and coconut milk. Add chili or cayenne pepper if desired. Blend until smooth. Put more coconut milk if the sauce becomes too thick.

Thread the chicken on the bamboo skewers and grill for 4-5 minutes or until the chicken is cooked. Turn at least once to cook it evenly.

Serve warm with peanut dipping sauce.

Photo Courtesy Of: snowpea&bokchoi