TEXAS PETEANDREG; SULTRY GRILLED CHICKEN
Provided by Food Network
Number Of Ingredients 13
Steps:
- 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
TEXAS PETE® SULTRY GRILLED CHICKEN
Make and share this Texas Pete® Sultry Grilled Chicken recipe from Food.com.
Provided by Texas Petereg
Categories Chicken
Time 1h
Yield 2 pounds
Number Of Ingredients 14
Steps:
- Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade.
- Place chicken in large, sealable container or bag. Add marinade and allow to coat.
- Refrigerate 48 hours.
- Drain chicken before cooking. Discard marinade.
- Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees.
- To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, 3/4 cup Texas Pete Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 2054.3, Fat 118.9, SaturatedFat 20.1, Cholesterol 307.3, Sodium 6108.2, Carbohydrate 130.4, Fiber 26.9, Sugar 74, Protein 113.7
MILD-CURRY GRILLED CHICKEN
This simple marinade adds great flavor to the chicken breast
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat chicken dry using paper towels and set aside. Combine Patak's® Mild Curry Paste, vinegar, oil, salt and pepper in a bowl and stir to combine. Add chicken to marinade turning to coat thoroughly. Cover and marinade at room temperature for 10 to 15 minutes. Preheat grill to medium or about 350. Coat grill grates with oil to prevent sticking. Grill chicken for 5 to 7 minutes per side or until cooked through. Remove from heat and allow cooling for 5 minutes. Serve immediately.
THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
- To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
- Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
- Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
- Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
- Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.
GAI YANG: GRILLED CHICKEN
This is the basic recipe for a dish that allows great variation. Some cooks add a large pinch of powdered turmeric to the paste; others add some fresh lemongrass or a little black pepper. To my mind, the best version comes from a village called Si Saket, in the north-east of Thailand.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
- For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
- Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.
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.
SULTRY GRILLED CHICKEN
Make and share this Sultry Grilled Chicken recipe from Food.com.
Provided by kristent
Categories Chicken
Time 1h5m
Yield 2 pounds, 5 serving(s)
Number Of Ingredients 14
Steps:
- 1. Combine Texas Pete Original Hot Sauce, chopped garlic, olive oil, kosher salt and pepper for marinade.
- 2. Place chicken in large, sealable container or bag. Add marinade and allow to coat.
- 3. Refrigerate 48 hours.
- 4. Drain chicken before cooking. Discard marinade.
- 5. Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees.
- 6. To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, the chopped garlic, marinara sauce, Texas Pete Original Hot Sauce, olives, red wine vinegar and pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 837.9, Fat 48.1, SaturatedFat 8.1, Cholesterol 122.9, Sodium 6319, Carbohydrate 54.7, Fiber 11.2, Sugar 31.4, Protein 46.2
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