Grilled Chicken With Chili Hollandaise And Grilled Peppers Recipes

GRILLED CHICKEN WITH CHILI HOLLANDAISE AND GRILLED PEPPERS

Steps:

• Place chicken in large nonaluminum bowl or baking dish.
• Mix lemon juice,lemon peel,pepper,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream;mix in garlic.
• Pour marinade over chicken, turning to coat; cover and refrigerate overnight.
• Prepare barbeque grill with grey coals;oil grill rack.
• Remove chicken from marinade. Arrange chicken and peppers on grill rack.
• Grill until chicken is crisp and juices run clear when pierced with knife, about 10 minutes per side.
• Cook peppers on both sides until slightly charred; peel if desired.
• Arrange chicken and peppers on serving platter; ladle some hollandaise over chicken. Serve, passing remaining sauce separately.
• For Chili Hollandaise:.
• Combine yolks and lemon juice in processor.
• Heat butter in small pan over low heat until bubbling.
• With processor running, slowly add hot butter through feed tube.
• Transfer sauce to bowl; mix in cilantro and chilies.
• (Can be prepared 2 hours ahead. PLace hollandaise in vacuum bottle or set bowl over another bowl filled with hot, not boiling, water.).

GRILLED CHICKEN HATCH CHILE CHILI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
• Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
• Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

GRILLED CHICKEN CHILI

Steps:

• Coat Chicken with olive oil and season with black pepper, garlic powder and cumin. Grill till done. Put aside on plate.
• In a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp.
• Add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. Bring to a boil. Reduce heat and add beans.
• When grilled chicken is cool enough to handle, chop into bite size pieces. Add chopped chicken and any juices from cooked chicken into soup.
• Serving Suggestions:.
• Garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. Bill also suggests an Ice cold Corona and a wedge of lime.