Red White And Blue Grilled Chicken Recipes

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN

Steps:

• Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
• Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
• Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
• Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
• Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
• Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

RED WHITE AND BLUE GRILLED CHICKEN

Steps:

• 1. In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced parsley).
• 2. Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt, pepper and cumin. Grill the chicken until fully cooked (there should not be any pink).
• 3. Serve the grilled chicken topped with salsa

RED WHITE AND BLUE CHICKEN SALAD BY EDDIE

Steps:

• 1. Grill or pan fry chicken and shred with a fork.
• 2. Add chopped onion, chopped celery, and chopped apples.
• 3. Mix in a large bowl add cranberries and blueberries.
• 4. Mix all the ingredients until well blended.Chill for 3 hours or overnight. Spread on bread for sandwiches.

RED-WHITE-AND-BLUE BERRY DELIGHT

Steps:

• In a large saucepan, combine sugar and gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice., Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture., Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.

RED, WHITE AND BLUE BURGERS

Steps:

• Preheat grill to medium-high heat.
• Using your hands, lightly shape the ground sirloin into four 1/2-inch thick patties. Try to leave some air in the burger and avoid packing them too densely.
• Season with salt and pepper.
• Lightly drizzle the red pepper quarters with olive oil.
• Cook the burgers on both sides over the hot grill for about 5 to 6 minutes per side for medium burgers.
• At the same time, grill the peppers for 2 to 3 minutes on each side.
• Lightly toast the buns on the grill.
• Serve the burgers on toasted buns with grilled red peppers, slices of sweet white onion and crumbled blue cheese.