Barbecued chicken - How to make barbecued chicken

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

For a complete family meal, the succulent chicken breasts are served with barbecued chicken and pumpkin.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 corn cobs with husks attached
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
Salt & freshly ground black pepper
4 (about 200g each) single chicken breast fillets, trimmed
800g butternut or Jap pumpkin, peeled, deseeded
4 red onions

Method

Use a wire brush to scrub clean your barbecue plate and grill before using. Carefully peel back the husks from the corn cobs, leaving end attached. Remove and discard the silk. Pull the husks back up around the corn cobs to enclose and use unwaxed white string to secure. Place the corn cobs in a bowl or sink and cover with cold water. Soak for 15 minutes (this will help keep the corn moist during cooking and prevent the husks from burning).Meanwhile: preheat the barbecue grill and plate on high heat (this will take about 5-10 minutes for an electric or gas barbecue).

Place 2 tbs of the oil and the lemon juice in a shallow glass or ceramic dish. Season with pepper. Add the chicken and turn to coat. Cover and set aside until required.

Chicken breasts are quite lean and can dry out while cooking. The lemon juice and oil mixture will help to keep the chicken moist.

Cut the pumpkin into 1cm-thick wedges. It is important the pieces are of an even thickness to cook through evenly. Peel the onions, leaving the bases intact. Cut each onion lengthways into 2cm-wide wedges.

Toss the pumpkin pieces with 3 tsp of the remaining oil, season with salt and pepper. Toss the onions wedges with the remaining oil, and season with salt and pepper. Lightly coating the vegetables with oil prevents them from sticking to the barbecue plate during cooking.

Drain corn and place on preheated barbecue grill. Cook, turning occasionally, for 5 minutes. Reduce the barbecue plate heat to medium. Add the onions and cook, turning occasionally, for 5 minutes. Add the pumpkin to the barbecue plate in a single layer and cook for 5 minutes.

Reduce the barbecue grill heat to medium. Use a pair of long barbecue tongs to handle the chicken, as sharper implements will pierce the skin, allowing juices to escape.

Drain the chicken and reserve the lemon mixture. Add the chicken to the barbecue grill and cook for 5 minutes.

Brush the chicken with the remaining lemon mixture and use the tongs to turn over the chicken and pumpkin. Cook for a further 5 minutes or until the chicken is just cooked through and juices run clear when pierced with a skewer at the thickest part. Cooking times vary depending on the type of barbecue and the intensity of the heat. So keep an eye on the vegetables and chicken, and remove them as they are cooked. Set aside on a plate and cover with foil to keep warm until everything else is finished cooking.

Transfer the chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. This allows time for the chicken to finish cooking and the juices to settle, keeping the chicken tender and moist. Transfer the vegetables to a large plate.

Remove the husks from the corn cobs and cut each cob in half crossways. Serve the barbecued chicken with the vegetables.

When finished, increase the heat on the plate and grill to high. Leave the barbecue on for about 3 minutes to burn off any fat. Turn off the heat and use a metal spatula, scraper or brush to scrape away any food residue from the cooking surfaces. Once the barbecue cools, use paper towel to wipe the plate and grill with a little vegetable oil before storing.

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Source
Good Taste - January 2002, Page 72
Recipe by Alison Roberts

More Chicken Recipes:          

Chicken tikka masala
Chicken & chorizo jambalaya
Spring chicken in a pot
White Bean and Chicken Chili
John McCain Chicken Queso Burger
Provencal Chicken Burgers With Pissaladiere Topping 


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Chicken tikka masala - How to make Chicken tikka masala

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

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money

Easy
Serves 10
Prep 15 mins
Cook 50 mins
Freezable

Ingredients

4 tbsp vegetable oil
25g butter
4 onions , roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
2 red peppers , deseeded and cut into chunks
8 boneless, skinless chicken breasts , cut into 2.5cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

Method

Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

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Freezing tips

To safely freeze, cool the curry as quickly as possible, then freeze as soon as it's completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving.

Making your own curry paste

In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.

Nutrition per serving

345 kcalories, protein 31g, carbohydrate 13g, fat 19 g, saturated fat 8g, fibre 3g, sugar 10g, salt 1.04 g

Recipe from Good Food magazine, October 2009. 

More Chicken Recipes:          

Chicken & chorizo jambalaya
Spring chicken in a pot
White Bean and Chicken Chili
John McCain Chicken Queso Burger
Provencal Chicken Burgers With Pissaladiere Topping
Italian stuffed chicken  

Save and Share Chicken tikka masala Recipe  

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Chicken & chorizo jambalaya - How to make Chicken & chorizo jambalaya

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

A meaty family one-pot that's superhealthy and low in fat

Easy
Serves 4
Prep 10 mins
Cook 45 mins
Low-fat, Super healthy

Ingredients

1 tbsp olive oil
2 chicken breasts , chopped
1 onion , diced
1 red pepper , thinly sliced
2 garlic cloves , crushed
75g chorizo , sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
350ml chicken stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

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Use up leftover Cajun seasoning

Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.

Nutrition per serving

445 kcalories, protein 30g, carbohydrate 64g, fat 10 g, saturated fat 3g, fibre 2g, sugar 7g, salt 1.2 g

Recipe from Good Food magazine, April 2011.
 
More Chicken Recipes:          

Spring chicken in a pot
White Bean and Chicken Chili
John McCain Chicken Queso Burger
Provencal Chicken Burgers With Pissaladiere Topping
Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes  

Save and Share Chicken & chorizo jambalaya Recipe  

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Spring chicken in a pot - How to make Spring chicken in a pot

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spring chicken in a pot Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spring chicken in a pot.

Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto

Easy
Serves 4
Prep 20 mins
Cook 45 mins
Freezable
Low-fat, Super healthy

Ingredients

1 tbsp olive oil
1 onion , chopped
500g boneless, skinless chicken thighs
300g small new potatoes
425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g broccoli , cut into small florets
350g spring greens , shredded
140g petits pois
bunch spring onion , sliced
2 tbsp pesto

Method

Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Nutrition per serving

339 kcalories, protein 36g, carbohydrate 27g, fat 10 g, saturated fat 3g, fibre 8g, sugar 12g, salt 0.5 g

Recipe from Good Food magazine, April 2009. 

More Chicken Recipes:          

White Bean and Chicken Chili
John McCain Chicken Queso Burger
Provencal Chicken Burgers With Pissaladiere Topping
Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce

Save and Share Spring chicken in a pot Recipe  

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White Bean and Chicken Chili - How to Make White Bean and Chicken Chili

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

Total Time: 1 hr 23 min
Prep 8 min
Cook 1 hr 15 min
Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Surf's Up

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John McCain Chicken Queso Burger
Provencal Chicken Burgers With Pissaladiere Topping
Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup 

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John McCain Chicken Queso Burger Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try John McCain Chicken Queso Burger Recipe. Enjoy our collection of quick & easy recipes and learn how to make John McCain Chicken Queso Burger.

Total Time: 1 hr 33 min
Prep 15 min
Inactive 1 hr 0 min
Cook 18 min

Yield: 6 burgers
Level: Easy

Ingredients

1 lemon
1 lime
1 orange
1/2 teaspoon chili powder
1/2 teaspoon adobo all-purpose seasoning
1 tablespoon extra-virgin olive oil
6 6-ounce skinless, boneless chicken breasts
3/4 cup fresh tomato salsa, plus more for serving
6 slices pepper jack cheese (about 8 ounces)
6 challah rolls or other soft rolls, halved
1 Hass avocado, sliced

Directions

Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.

Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.

Recipe courtesy the M Street Bar & Grill, Washington, DC. for Food Network Magazine

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Provencal Chicken Burgers With Pissaladiere Topping
Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup
One-pot chicken chasseur  

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Provencal Chicken Burgers With Pissaladiere Topping Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provencal Chicken Burgers With Pissaladiere Topping Recipe. Enjoy our collection of quick & easy recipes and learn how to make Provencal Chicken Burgers With Pissaladiere Topping.

Total Time: 50 min
Prep 15 min
Cook 35 min

Yield: 4 servings
Level: Easy

Here, the burgers are made to carry the flavor of a traditional French sausage. The burgers are then topped with cheese, caramelized onions with olive and anchovy - the topping of my favorite tart. Ooo-la-la!

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
2 large onions, very thinly sliced
Salt and freshly ground black pepper
1/3 cup pitted chopped black olives, nicoise or kalamata,
1 tablespoon anchovy paste
2 pounds ground chicken
1 tablespoon dried herbes de Provence
1 teaspoon fennel seed
2 teaspoons lemon zest
2 cloves garlic, minced or finely chopped
4 slices Swiss cheese
4 crusty rolls, split and lightly toasted
4 red or green lettuce leaves
Potato chips, for serving

Directions

Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.

While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Sidewalk Cafe Supper

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Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup
One-pot chicken chasseur
Mustard-stuffed chicken

Save and ShareProvencal Chicken Burgers With Pissaladiere Topping Recipe

 
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