Grilled Chicken Five Ways

Budget101 Discussion List Archives Budget101 Discussion List Grilled Chicken Five Ways

Viewing 0 reply threads
  • Author
    Posts
    • #257745

      Grilled Chicken with Chipotle-Peach Glaze

      Prep Time:30 min

      Start to Finish:30 min

      Makes:8 servings

      1/2 cup peach preserves

      1/4 cup lime juice

      1 canned chipotle chile in adobo sauce, seeded, chopped

      1 teaspoon adobo sauce (from can of chiles)

      2 tablespoons chopped fresh cilantro

      8 boneless skinless chicken breasts (about 2 1/2 lb)

      1 teaspoon garlic-pepper blend

      1/2 teaspoon ground cumin

      1/2 teaspoon salt

      4 peaches, cut in half and pitted, if desired

      Cilantro sprigs

      1. Heat gas or charcoal grill. In 1-quart saucepan, mix preserves,

      lime juice, chile and adobo sauce. Heat over low heat, stirring

      occasionally, until preserves are melted. Stir in chopped cilantro;

      set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.

      2. Place chicken on grill. Cover grill; cook over medium heat 15 to

      20 minutes, turning once or twice and brushing with preserves mixture

      during last 2 minutes of grilling, until juice of chicken is clear

      when center of thickest part is cut. Add peach halves to grill for

      last 2 to 3 minutes of grilling just until heated.

      3. Heat any remaining preserves mixture to boiling; boil and stir 1

      minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

      .

      Grilled Chicken Kabob Caesar Salad

      Prep Time:30 min

      Start to Finish:30 min

      Makes:4 servings

      1 pound boneless skinless chicken breasts, cut into 1-inch pieces

      8 medium green onions, cut into 4-inch pieces

      1 large red bell pepper, cut into wedges

      3/4 cup Caesar dressing

      1 bag (10 ounces) ready-to-eat romaine lettuce

      1/2 cup croutons

      1/4 cup shredded Parmesan cheese (1 ounce)

      1. Heat coals or gas grill for direct heat. Thread chicken, onions

      and bell pepper alternately on each of four 10-inch metal skewers,

      leaving space between each piece. Reserve 1/2 cup of the dressing for

      serving. Brush skewers with remaining 1/4 cup dressing.

      2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12

      minutes or until chicken is no longer pink in center.

      3. Arrange kabobs on romaine; top with croutons and cheese. Serve

      with reserved 1/2 cup dressing.

      .

      Apricot Salsa Grilled Chicken Salad

      Prep Time:40 min

      Start to Finish:40 min

      Makes:4 servings

      Salsa:

      2/3 cup orange juice

      1/2 cup chopped dried apricots

      2 tablespoons apricot preserves

      1 tablespoon olive or vegetable oil

      3/4 cup chopped red bell pepper

      2 tablespoons chopped fresh cilantro

      2 tablespoons sliced green onions

      1 teaspoon grated orange peel

      Salad:

      4 boneless skinless chicken breasts (about 1 1/4 lb)

      1 tablespoon olive or vegetable oil

      1/2 teaspoon garlic salt

      6 cups bite-size pieces mixed salad greens

      1. Reserve 2 tablespoons of the orange juice; set aside. In 1-quart

      saucepan, heat apricots and remaining orange juice to boiling; reduce

      heat. Simmer uncovered 3 to 5 minutes or until most of the orange

      juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2

      tablespoons orange juice, the preserves and oil. Stir in apricot

      mixture and remaining salsa ingredients.

      2. Heat gas or charcoal grill. Brush chicken with oil; sprinkle with

      garlic salt. Place chicken on grill. Cover grill; cook over medium

      heat 15 to 20 minutes, turning once, until juice of chicken is clear

      when center of thickest part is cut. Cut chicken into 1/2-inch

      slices.

      3. Divide salad greens among 4 plates. Top with chicken and salsa.

      .

      Grilled Chicken Fajitas

      Prep Time:20 min

      Start to Finish:1 hr 30 min

      Makes:4 servings

      1/4 cup lime juice

      1 tablespoon vegetable oil

      1 teaspoon chili powder

      1 pound boneless skinless chicken breast halves, cut into 4×1/4-inch

      strips

      1 medium onion, cut into 1/4-inch slices

      8 flour tortillas (8 inches in diameter)

      1 cup salsa (any variety)

      1/2 cup guacamole, if desired

      1. Mix lime juice, oil and chili powder in shallow glass or plastic

      dish or heavy-duty resealable plastic food-storage bag. Add chicken

      and onion; turn to coat with marinade. Cover dish or seal bag and

      refrigerate at least 1 hour but no longer than 24 hours.

      2. Brush grill rack with vegetable oil. Heat coals or gas grill for

      direct heat.

      3. Remove chicken and onion from marinade; reserve marinade. Cover

      and grill chicken and onion 4 to 6 inches from medium heat 8 to 10

      minutes, brushing frequently with marinade and turning once, until

      chicken is no longer pink in center. Discard any remaining marinade.

      4. Divide chicken and onion among tortillas, placing in center. Fold

      one end of tortilla up about 1 inch over chicken mixture; fold right

      and left sides over folded end, overlapping. Fold remaining end down.

      Top with salsa and guacamole.

      .

      Grilled Sweet-and-Sour Chicken Packets

      Prep Time:30 min

      Start to Finish:30 min

      Makes:4 servings

      4 boneless skinless chicken breasts (about 1 1/4 lb)

      1/2 cup sweet-and-sour sauce

      1 can (8 oz) pineapple chunks, drained

      1 medium bell pepper, cut into strips

      1/4 small onion, cut into small wedges

      1/2 cup chow mein noodles, if desired

      1. Heat gas or charcoal grill. Cut four 18×12-inch pieces of heavy-

      duty foil; spray with cooking spray.

      2. On one side of each foil piece, place 1 chicken breast. Top each

      with 1 tablespoon sweet-and-sour sauce and one-fourth of the

      pineapple, bell pepper and onion. Top with remaining sauce.

      3. Fold foil over chicken and vegetables so edges meet. Seal edges,

      making tight 1/2-inch fold; fold again. Allow space on sides for heat

      expansion.

      4. When grill is heated, place packets on gas grill over medium heat

      or on charcoal grill over medium coals; cover grill. Cook 15 to 20

      minutes, rotating packets 1/2 turn after 10 minutes, until juice of

      chicken is clear when center of thickest part is cut (170°F). Place

      packets on plates. Cut large X across top of each packet; fold back

      foil. Top with chow mein noodles.

      .

      Grilled Chicken Kabob Caesar Salad

      Prep Time:30 min

      Start to Finish:30 min

      Makes:4 servings

      1 pound boneless skinless chicken breasts, cut into 1-inch pieces

      8 medium green onions, cut into 4-inch pieces

      1 large red bell pepper, cut into wedges

      3/4 cup Caesar dressing

      1 bag (10 ounces) ready-to-eat romaine lettuce

      1/2 cup croutons

      1/4 cup shredded Parmesan cheese (1 ounce)

      1. Heat coals or gas grill for direct heat. Thread chicken, onions

      and bell pepper alternately on each of four 10-inch metal skewers,

      leaving space between each piece. Reserve 1/2 cup of the dressing for

      serving. Brush skewers with remaining 1/4 cup dressing.

      2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12

      minutes or until chicken is no longer pink in center.

      3. Arrange kabobs on romaine; top with croutons and cheese. Serve

      with reserved 1/2 cup dressing.

      .

      Apricot Salsa Grilled Chicken Salad

      Prep Time:40 min

      Start to Finish:40 min

      Makes:4 servings

      Salsa:

      2/3 cup orange juice

      1/2 cup chopped dried apricots

      2 tablespoons apricot preserves

      1 tablespoon olive or vegetable oil

      3/4 cup chopped red bell pepper

      2 tablespoons chopped fresh cilantro

      2 tablespoons sliced green onions

      1 teaspoon grated orange peel

      Salad:

      4 boneless skinless chicken breasts (about 1 1/4 lb)

      1 tablespoon olive or vegetable oil

      1/2 teaspoon garlic salt

      6 cups bite-size pieces mixed salad greens

      1. Reserve 2 tablespoons of the orange juice; set aside. In 1-quart

      saucepan, heat apricots and remaining orange juice to boiling; reduce

      heat. Simmer uncovered 3 to 5 minutes or until most of the orange

      juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2

      tablespoons orange juice, the preserves and oil. Stir in apricot

      mixture and remaining salsa ingredients.

      2. Heat gas or charcoal grill. Brush chicken with oil; sprinkle with

      garlic salt. Place chicken on grill. Cover grill; cook over medium

      heat 15 to 20 minutes, turning once, until juice of chicken is clear

      when center of thickest part is cut. Cut chicken into 1/2-inch

      slices.

      3. Divide salad greens among 4 plates. Top with chicken and salsa.

      .

Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Budget101 Discussion List Archives Budget101 Discussion List Grilled Chicken Five Ways