SIMPLE SALT-AND-PEPPER GRILLED CHICKEN
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
- Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
- Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.
CHICKEN GRILLED WITH BLACK PEPPER AND SALT
I invented this recipe by accident. I was marinating chicken in pepper and salt to try a new dish and ended up grilling chicken without bothering about any other ingredient and simply loved it. I have started grilling fish in the same style. its easy and so delicious!
Provided by Pooja Kanal
Categories One Dish Meal
Time 10m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 3
Steps:
- Place the chicken breasts on a plate.
- Run salt on the breasts on both sides.
- rub freshly ground peppercorns on the breasts on both sides and grill until cooked.
Nutrition Facts : Calories 271.2, Fat 13.7, SaturatedFat 4, Cholesterol 92.8, Sodium 93.1, Carbohydrate 5.6, Fiber 2.2, Sugar 0.1, Protein 31.1
THAI GINGER CHICKEN (GAI PAD KING)
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
Provided by Shae's Mama
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g
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CRISPY SALT-AND-PEPPER GRILLED CHICKEN THIGHS RECIPE
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- Pat chicken dry with paper towels, and place thighs in a single layer in a parchment paper-lined jelly-roll pan. Sprinkle skin with salt, and chill, uncovered, 8 to 12 hours.
- Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Sprinkle thighs with pepper.
- Arrange chicken, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour and 15 minutes or until skin is golden and meat thermometer inserted into thickest portion registers 165°, turning pieces as needed for even cooking. Transfer chicken, skin side down, to lit side of grill. Grill, without grill lid, 4 to 5 minutes or until skin is crispy and grill marks appear. Let stand 5 minutes before serving.
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