Grilled chicken (gai yaang) recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled chicken (gai yaang) recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled chicken (gai yaang).

Gai yaang is a popular street food originally from Thailand’s Isaan region, but now found throughout the country. In this recipe, the chicken is refrigerated overnight in a simple marinade, and then grilled the next day.

Serves 8
Preparation 25min
Cooking 35min
Skill level Easy

By
Amy Chanta & Palisa Anderson

Ingredients 

2 x 1 kg whole chicken, deboned, thigh bones and wings intact
12 cm piece ginger, finely chopped
4 lemongrass stalks, white part only, finely grated
⅓ cup finely chopped coriander root
8 garlic cloves, finely chopped
1 tbsp white pepper
2 tsp caster sugar
160 ml (⅔ cup) Thai sweet soy sauce (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time overnight

Place chickens in a large container. Place ginger, lemongrass, coriander, garlic, pepper and caster sugar in a mortar and pestle and grind to a paste. Add soy sauce, stir to combine, then pour mixture over chicken to coat. Cover and refrigerate overnight.

Heat a barbecue or chargrill pan to low heat. Cook chickens, basting with marinade and then turning halfway, for 35 minutes or until chicken is dark, sticky and the juices of the chicken run clear when the thickest part of a thigh is pierced. Alternatively, preheat oven to 200°C. Place chickens on 2 large oven trays lined with baking paper and cook for 35 minutes, basting with marinade and swapping trays halfway. Rest for 5 minutes, then cut into pieces to serve.

Note

• Thai sweet soy sauce is available from Thai food shops.

Photography by Ben Dearnley

As seen in Feast magazine, December/January 2014, Issue 38. 

More Chicken Recipes:

Chicken Tortilla Soup 

Lemon Chicken Breasts
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Grilled chicken with harissa and cumin recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled chicken with harissa and cumin Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled chicken with harissa and cumin.

Serves 4
5mins to prepare, plus 1 hr marinating and 15 mins to cook, plus 5mins cooling
326 calories / servingHealthy 
Ingredients

4tbsp harissa paste
1tbsp cumin seeds, toasted
2 cloves garlic, crushed
zest of a lemon, and juice of half a lemon
1tbsp extra virgin olive oil
4 skinless chicken breasts
2 x 225g packs Finest Moroccan Style Couscous
salad leaves, to serve

Mix together the harissa, cumin, garlic, lemon zest, juice and oil. Rub it all over the chicken breasts and leave them to marinate in the fridge for at least one hour (or overnight if you have the time).

Bring the chicken to room temperature, preheat the grill and line the grill pan with foil. Season and cook the chicken for 10-12mins turning once until just cooked through and lightly charred. Wrap in the foil and leave to rest for 5mins to relax and release its juices.

Serve the chicken with the couscous and salad leaves, pouring over any pan juices.
From Tesco Realfood

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Grilled Chicken and Pesto Farfalle Recipe
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Grilled Chicken and Pesto Farfalle Recipe

 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken and Pesto Farfalle Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled Chicken and Pesto Farfalle.

This pasta dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.

Yield: 10 servings (serving size: 2 cups pasta and about 1 1/2 tablespoons cheese)

Ingredients

 1 3/4 pounds skinless, boneless chicken breast halves $
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups 1% low-fat milk, divided $
2 tablespoons all-purpose flour
1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided $
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Preparation

1. Prepare grill to medium-high heat.

2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Maureen Callahan, Cooking Light
SEPTEMBER 2008

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Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spiedini of Chicken and Zucchini with Almond Salsa Verde.

Spiedini is Italian for "little skewers". These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling.

Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)

Salsa:
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Spiedini:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Nutritional Information
 
Amount per serving
Calories: 187
Calories from fat: 26%
Fat: 5.5g
Saturated fat: 0.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.1g
Protein: 28.7g
Carbohydrate: 6.3g
Fiber: 2.2g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 376mg
Calcium: 56mg

Joanne Weir, Cooking Light
JUNE 2008
 
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Arroz Con Pollo Recipe

Chicken Skewers with Soy-Mirin Marinade Recipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Skewers with Soy-Mirin Marinade Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Skewers with Soy-Mirin Marinade.

Isaac enjoys Japanese-style grilled specialties like these chicken skewers with soy-mirin marinade. The marinade would also pair nicely with salmon. Serve with sautéed snow peas.

Yield: 4 servings (serving size: 2 skewers and 3/4 cup rice)

Ingredients

1/3 cup mirin (sweet rice wine)
1/3 cup low-sodium soy sauce
1 teaspoon dark sesame oil
1 1/2 pounds skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips $
1 large red bell pepper, cut into 8 pieces $
1 large green bell pepper, cut into 8 pieces
Cooking spray $
2 tablespoons sesame seeds, toasted
3 cups hot cooked rice

Preparation

Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.
Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.

Nutritional Information

Amount per serving
Calories: 463
Calories from fat: 17%
Fat: 8.5g
Saturated fat: 1.8g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 1.9g
Protein: 44.9g
Carbohydrate: 44.5g
Fiber: 3.1g
Cholesterol: 108mg
Iron: 4.6mg
Sodium: 814mg
Calcium: 46mg

Michael Pollan, Cooking Light
JUNE 2007 

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Grilled Chicken With Roasted Kale Recipe

Photo: Grilled Chicken With Roasted Kale Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken With Roasted Kale Recipe. Enjoy quick and easy chicken recipes and learn how to make Grilled Chicken With Roasted Kale. 

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice

Directions

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine

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Grilled Chicken & Veggie Kabobs with Pitas Recipe

Grilled Chicken & Veggie Kabobs with Pitas Recipe

Photo: Grilled Chicken & Veggie Kabobs with Pitas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken & Veggie Kabobs with Pitas Recipe. Enjoy quick and easy chicken recipes and learn how to make Grilled Chicken & Veggie Kabobs with Pitas Recipe.

These chicken kabobs aren't just tasty. They're festive-looking, too, threaded with colorful veggies like beets, carrots and red peppers.

prep: 40 min
total: 40 min
6 servings

What You Need
 
2  fresh red beets (1 lb.), peeled, quartered
2 large  carrots (3/4 lb.), peeled, diagonally cut into 2-inch pieces
3/4 cup  KRAFT Balsamic Vinaigrette Dressing
3 Tbsp.  honey
1/4 cup  KRAFT Real Mayo Mayonnaise
6  boneless skinless chicken thighs (about 1-1/2 lb.)
2  red peppers, cut into 2-inch pieces
6  pita breads (4 inch)
 
Make It

HEAT grill to medium-high heat.

PLACE beets in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 6 min. or until crisp-tender. Remove from bowl; set aside. Add carrots to same bowl; cover with waxed paper. Microwave 3 min. or until crisp-tender.

MEANWHILE, mix dressing and honey until blended. Remove 1/4 cup dressing mixture; mix with mayo, set aside. Toss chicken with 3 Tbsp. of the remaining dressing mixture.

THREAD each chicken thigh onto 2 skewers. Thread beets, carrots and peppers alternately onto additional skewers.

GRILL chicken and vegetables 15 min. or until chicken is done (165ºF), turning and brushing all skewers with remaining dressing mixture for the last 5 min. and adding pitas to the grill for the last 3 min.

SERVE chicken and vegetables with pitas and the reserved mayo mixture.

Kraft Kitchens Tips

Note
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.

Shortcut
Substitute 3/4 lb. baby carrots for the cut large carrots.

More from the Chicken Recipes Kitchen:

Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe 
Chicken casserole with roast garlic mash recipe
Cheesy Chicken Monterey Recipe 
Basque chicken fricassee recipe
Marinated Chicken Breasts

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Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe

Photo: Grilled Chicken Paillard with Lemon and Black
Pepper and Arugula-Tomato Salad Recipe

Total Time: 45 min
Prep: 10 min
Inactive: 30 min
Cook: 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams

Recipe courtesy Bobby Flay

SHOW: Boy Meets Grill
EPISODE: French Bistro Grilling

Marinated Chicken Breasts Recipe

Photo: Marinated Chicken Breasts Recipe

Total Time: 8 hr 15 min
Prep: 5 min
Inactive: 8 hr
Cook: 10 min

Yield: 4 servings
Level: Easy

Ingredients

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Directions

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Copyright 2003 Television Food Network, G.P. All rights reserved

Per serving: Calories: 327; Total Fat: 16 grams; Saturated Fat: 2.5 grams; Protein: 40 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 99 milligrams; Sodium: 291 milligrams

Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
SHOW: How to Boil Water
EPISODE: Your Freezer, Your Friend

Skillet Chicken with Marsala & Mixed Mushrooms Recipe

Photo: Skillet Chicken with Marsala & Mixed Mushrooms Recipe

Featuring fresh mixed mushrooms and sweet onion, this extra-flavorful gourmet classic is extraordinarily easy to make.

Recipe Serves4
Preparation Time15 min
Cooking Time15 min

Ingredients

1 cup dry Marsala wine
1 1/2 cups water
1 tub Knorr® Homestyle Stock - Chicken
2 tsp. cornstarch
4 thin sliced boneless, skinless chicken breasts
3 Tbsp. olive oil
10 ounces sliced assorted wild mushrooms
1 small sweet onion, finely chopped
1 clove garlic

Directions

1. Reduce Marsala wine in large skillet until syrupy consistency. Stir in water and Knorr® Homestyle Stock - Chicken and bring to a boil. Whisk in cornstarch blended with 1/4 cup water until smooth and slightly thickened.
2. Rub chicken with 1 tablespoon olive oil. Grill in hot grill pan, turning once, until chicken is thoroughly cooked. Remove chicken from grill pan; keep warm.
3. Heat remaining 2 tablespoons olive oil in another skillet and cook mushrooms until tender and starting to brown. Add onion and garlic and cook until tender.
4. To serve, slice chicken into halves. Arrange 1/2 of the mushrooms on serving platter, then top with chicken and remaining mushrooms. Pour sauce over and sprinkle, if desired, with chopped fresh parsley.

Adopted from Knorr Recipes

Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan Recipe

Photo: Grilled Chicken with Tomato and Mascarpone, Mushrooms
and Parmesan Recipe

Serves: 2, On the table in: Up to 30 Minutes

Ingredients

2 free-range chicken breasts, skins left on
200g mixed mushrooms, sliced
50ml white wine
3 sprigs tarragon, 1 sprig finely chopped
1 jar Sacla' Tomato & Mascarpone Stir-in

Instructions

1 Heat the grill to medium-high. Season and lightly oil the chicken, and grill skin side up for 15 minutes or so, until the juices run clear and the skin is crisp and slightly blackened.

2 Meanwhile, heat a little oil in a pan, add the mushrooms and a pinch of salt and fry for a couple of minutes, until brown. Add the wine and whole tarragon sprigs and bubble until reduced by half, then turn down the heat slightly and add the Stir-in.

3 Simmer gently for a couple of minutes, stirring often. Check the seasoning and serve the chicken sliced, topped with the sauce, Parmesan and chopped tarragon, with steamed green beans on the side.

Source: Sacla UK   

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Open Chicken Sandwich    
Poached Chicken with Spring Vegetable Salad

Chicken on the Grill Recipe

Photo: Chicken on the Grill Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken on the Grill recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken on the Grill.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 chicken, cut in half
Salt and pepper
Grilling sauce

Directions

Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the grill with larger, fattier pieces (such as the thigh) near the center and smaller pieces to the outside. Brush grilling sauce on chicken through the cooking process and turn chicken as needed. Move chicken toward the outside as the leaner pieces (such as the breast) get done. Brush with grilling sauce just prior to removing from grill. Serve warm.

Recipe courtesy Paula Deen

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Chicken in creamy mushroom sauce 
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Tagliatelle with grilled chicken & tomatoes recipe

Photo: Tagliatelle with grilled chicken & tomatoes recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Tagliatelle with grilled chicken & tomatoes recipe. Enjoy cooking quick and easy healthy meals and learn how to make Tagliatelle with grilled chicken & tomatoes. 

A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day

Easy
Serves 4
Prep 10 mins
Cook 12 - 15 mins
Low-fat, Super healthy
Ingredients

500g skinless chicken breasts
zest and juice 1 lemon
1 tbsp chopped tarragon or 1 tsp dried
2 tsp olive oil
8 small tomatoes , halved
300g tagliatelle

Method

Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.

Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.

Nutrition Per Serving

423 kcalories, protein 40g, carbohydrate 61g, fat 4 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.48 g

Recipe from Good Food magazine, October 2007.

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Save and Share Tagliatelle with grilled chicken & tomatoes  recipe
 
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Chargrilled chicken breasts recipe

Photo: Chargrilled chicken breasts recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chargrilled chicken breasts recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chargrilled chicken breasts.

Takes:10mins to prepare, 50mins to cook and 30mins to marinate
Serves: 4 

Ingredients

4 baking potatoes
2tbsp sunflower oil
1tbsp piri piri seasoning
4 skinless chicken breasts
1 lime, juiced and zested, plus extra wedges to serve
2tbsp honey
For the salsa
½ red onion, finely chopped
4 large tomatoes, deseeded and chopped
½ lime, juiced
½ red chilli, finely chopped
2tbsp fresh, chopped coriander

Directions

Preheat the oven to gas 6, 200°C, fan 180°C.

Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.

Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.

To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.

Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender. Serve with the oven chips, salsa and lime wedges.

More Chicken Recipes:

Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers  

Save and Share Chargrilled chicken breasts recipe
 
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BBQ chicken & coleslaw recipe

Photo: BBQ chicken & coleslaw recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try BBQ chicken & coleslaw recipe. Enjoy cooking quick and easy healthy meals and learn how to make BBQ chicken & coleslaw.

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Easy
Serves 4
Prep 30 mins
Cook 35 mins

Ingredients

FOR THE BBQ CHICKEN

3 tbsp tomato ketchup
2 tbsp clear honey
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Cajun seasoning
8 chicken drumsticks , preferably organic

FOR THE COLESLAW

¼ white cabbage
1 small red onion
1 celery stick
1 red-skinned apple
1 large carrot
2 heaped tbsp mayonnaise
heaped tbsp Greek yogurt
1 tsp wholegrain mustard

Method

Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.

Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.

Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.

Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.

Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.

Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

Try

Make sure the chicken is cooked

Take a sharp knife (it is important to wash it if you've used it on the raw chicken) and cut into the meaty part of the chicken. Look at the juices that come out - if they're red, the chicken isn't cooked yet. Return it to the oven for 10 minutes more, then test it again.

Nutrition Per Serving

601 kcalories, protein 50.0g, carbohydrate 26.0g, fat 34.0 g, saturated fat 8.0g, fibre 4.0g, sugar 23.0g, salt 2.22 g

Recipe from Good Food magazine, June 2008. 

More Chicken Recipes:

Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers 
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

Save and Share BBQ chicken & coleslaw recipe
 
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Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe

Photo: Buffalo Style Grilled French Cut Chicken Breasts with Blue
Cheese Sauce and Jicama and Watermelon Salad Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad.

Cuisine: American
Recipe Type: Main Dish
Technique: Grilling
Occasion: Outdoor Party, Holiday, Memorial Day, 4th of July
Cookware Used: Saucepan 
Source: Recipe courtesy Bobby Flay, 2008
Show: Grill It! with Bobby Flay Episode: Chicken Breast Statler Style Cut
Total Time: 50 min | Prep 35 min | Cook 15 min  
Yield: 4 servings  
Level: Intermediate

Ingredients

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales

Directions

Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.

Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.

Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.

Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.

Serve with Jicama and Watermelon Salad. 

More Chicken Recipes:    

Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken  

Save and Share Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe
 
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Stuffed Chicken Roll-Ups Recipe

Photo: Stuffed Chicken Roll-Ups Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Stuffed Chicken Roll-Ups Recipe. Enjoy our collection of quick & easy recipes and learn how to make Stuffed Chicken Roll-Ups.

This is one of the more popular quick, weeknight grilling recipes over at www.tasteofbbq.com .

Why just grill boring old boneless skinless chicken breasts when you can roll 'em up with prosciutto, provolone cheese and basil?

Here's the best part, after you roll them up and put them on the grill their done in under 20 minutes.

These look great when you serve them too, just like the picture. I like to serve them with prosciutto and cheese wrapped asparagus (recipe coming soon!).

Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes. 

Prep Time: 10 Min 
Cook Time: 20 Min 
Difficulty: easy 
Serves: 4

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto ham
4 slices provolone cheese
8 fresh basil leaves
kosher salt to taste
ground black pepper to taste
garlic powder to taste
italian seasoning to taste (optional)

Preparation

1. Trim off any excess fat from the chicken breasts as well as the small tenderloins if present.

Place the breasts under a piece of plastic wrap and gently pound until a consistent 1/4" thickness.

2. Sprinkle some kosher salt, pepper, garlic powder and italian seasoning (optional) over each flattened chicken breast.

Lay a piece of prosciutto over each chicken breast.

Place a slice of provolone cheese over the prosciutto.

Place 2 fresh basil leaves over each slice of provolone.

3. Tightly roll up each chicken breast (wide end to narrow end) and secure with a piece of string.

Lightly rub the outside of each rolled up chicken breast with a little olive oil, kosher salt and pepper.

4. Preheat your grill to 375F - 425F and set up for direct heat cooking.

Once the grill reaches this cooking range place the chicken breasts on the grates and close the lid.

Every 5 - 6 minutes lift the lid and flip the chicken breasts over to evenly cook all sides.

After 18 - 20 minutes remove the chicken from the grill and serve.

From halfhourmeals.com
By: tasteofBBQ

More Chicken Recipes:     

Chicken with Wild Mushroom and Balsamic Cream Sauce  
Gumbo-style chicken 
Sicilian Sweet and Sour Chicken 
Sweet and Sour Chicken  
Chicken broth with bone marrow dumplings    
Chicken and herb bake with tomatoes  

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Vanilla-and-lime chicken skewers recipe

Photo: Vanilla-and-lime chicken skewers recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Vanilla-and-lime chicken skewers Recipe. Enjoy our collection of quick & easy recipes and learn how to make Vanilla-and-lime chicken skewers. 

Cuisine: Modern Australian
Prep Time: 3 hr(s) 10 min(s)
Cook Time: 10 min(s)
Serves 4

Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu.

Wine match Hahndorf Hill Gruner Veltliner – GRU 2012, Adelaide Hills, SA
In my head, I don’t usually put lime and vanilla together, but this bright and breezy dish seems like just the thing for enjoying on a warm day at a barbecue. And so you’ll want an outdoor friendly white to go with it. No real fat, chilli heat or heavy sauce to worry about so you can pick a white that is delicate and clean. This is the second visit this series to the Austrian Gruner Veltliner variety because I think it has such food-friendly properties. It calls to mind citrus and light stone fruit sprinkled with spicy white pepper, and so you get interest and plenty of fresh, clean flavours and acidity – definitely one to try if you get the chance.
-Dan Coward

Ingredients
 
Wooden skewers
800g chicken breast, cut into 2cm squares
Olive oil, to coat chicken
1½ tbsp ground vanilla salt and lime zest
Pinch of pepper
1 lime
2 garlic cloves, grated

Preparation

Soak the skewers in water for 20 minutes (or for as long as the chicken is marinating).

In a large bowl, combine the chicken, olive oil, ground vanilla salt and lime zest, pinch of pepper, juice of half of the lime and the garlic. Cover and marinate in the fridge for 3 hours.

Skewer the chicken pieces and cook on a hot barbecue or grill plate until ready. Squeeze the juice of the remaining lime over the chicken skewers while cooking.

Serve hot with salad, rice or vegetables.

If you enjoyed this Vanilla-and-lime chicken skewers recipe then browse more Modern Australian recipes, barbecue recipes, meat recipes, easy recipes, prepare ingredients in advance recipes and our most popular orange and almond cake recipe.

Form sbs.com.au
Created by George Gonthier

More Chicken Recipes:  

Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw
Crisp chicken bites
Chicken Cacciatore

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Easy jerk chicken with rice & peas recipe

Photo: Easy jerk chicken with rice & peas recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Easy jerk chicken with rice & peas recipe. Enjoy our collection of quick & easy recipes and learn how to make Easy jerk chicken with rice & peas.

Ingredients

12 chicken thighs , bone in
1 lime , halved
hot sauce , to serve (optional)

FOR THE JERK MARINADE

1 big bunch spring onions , roughly chopped
thumb-sized piece ginger , roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme , or 1 tbsp thyme leaves
juice 1 lime
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice

FOR THE RICE & PEAS

200g basmati rice
400g can coconut milk
1 bunch spring onions , sliced
2 large thyme sprigs
2 garlic cloves , finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans , drained

Method

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Nutrition per serving:

757 kcalories, protein 38g, carbohydrate 48g, fat 43 g, saturated fat 18g, fibre 6g, sugar 14g, salt 2.6 g

Recipe from Good Food magazine, August 2012. 

More Chicken Pie Recipes:  

Asparagus and chicken soup 
Hearty chicken soup  
Chicken and potato provencale  
Chicken Saltimbocca  
Chicken & mushroom puff pie  
Chicken & leek pie

Save and Share Easy jerk chicken with rice & peas recipe
 
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