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Tag: grilling

  • Grilled Lemon-Thyme Chicken

    Grilled Lemon-Thyme Chicken
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    Grilled Lemon-Thyme Chicken

    Taken from a NY Times recipe (https://cooking.nytimes.com/recipes/1017485-lemon-and-thyme-grilled-chicken-breasts), this has become a favorite way to prepare chicken.
    Prep Time1 hour 15 minutes
    Cook Time15 minutes
    Course: Main Course
    Cuisine: American
    Keyword: poultry
    Servings: 4 servings

    Equipment

    • 1 grill or habachi

    Ingredients

    • 4 6-ounce boneless, skinless chicken breasts
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon black pepper
    • 2 tablespoons chopped thyme leaves
    • 4 garlic cloves crushed and peeled
    • 2 lemons as needed
    • 2 tablespoons extra-virgin olive oil more as needed
    • Torn basil or mint leaves as needed

    Instructions

    • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Do not make them any thinner or they could dry out.
    • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
    • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
    • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
  • The Best Chicken Marinade Recipe

    The Best Chicken Marinade Recipe

    Best Chicken Marinade Recipe photo
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    The Best Chicken Marinade Recipe

    A great chicken marinade for juicy, flavorful grilled chicken
    Prep Time30 minutes
    Cook Time15 minutes
    Course: Main Course
    Cuisine: American
    Keyword: barbecue, chicken, grilling
    Calories: 224kcal

    Equipment

    • Grill/hibachi

    Ingredients

    • 2 lbs. Chicken Breasts Tenders or Thighs
    • 1/3 – 1/2 cup Extra Virgin Olive Oil depending on preference
    • 3 Tablespoons Fresh Lemon Juice
    • 3 Tablespoons Soy Sauce
    • 2 Tablespoons Balsamic Vinegar
    • 1/4 cup Brown Sugar
    • 1 Tablespoon Worcestershire Sauce
    • 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
    • 1 1/2 teaspoon Salt
    • 1 teaspoon Pepper

    Garnish:

    • Fresh Parsley

    Instructions

    • In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
    • Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
    • Let marinate for at least 30 minutes. 4 – 5 hours is ideal.
    • Preheat grill to medium heat. Brush grill with oil to prevent sticking.
    • Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
    • Remove chicken from grill and let rest for 5 minutes.

    Notes

    From Modern Honey: https://www.modernhoney.com/the-best-chicken-marinade-recipe/

  • Grilled Scallops

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    GARLIC GRILLED SCALLOPS

    4 servings.
    Course: Main Course
    Cuisine: American
    Keyword: grilling, sea food

    Ingredients

    • 1 lb. scallops
    • 1/3 c. butter
    • 3 lg. cloves garlic minced or pressed
    • 1/4 c. finely chopped shallots
    • 1/4 c. minced parsley
    • 1/4 tsp. nutmeg
    • 1/8 tsp. celery salt
    • 12 cherry tomatoes
    • 1 green pepper cut into 12 squares

    Instructions

    • Thaw scallops completely, if frozen.
    • Dry on paper toweling.
    • In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt.
    • Saute at low heat 5 minutes, stirring occasionally.
    • Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.
    • Start charcoal/gas.
    • When coals are coated with an even layer of gray ash, place skewers on the grill.
    • Grill, brushing with the butter mixture and turning often, for 6 to 7 minutes or until scallops are cooked through.

    Notes

    Printed from COOKS.COM

  • Polynesian Chicken

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    Polynesian Chicken

    Why is this called “Polynesian”? No idea. It came out of a newspaper in the 1960s. This is Grandma Jackie’s classic chicken dish — she makes it with bone and skin on, but it can be made with boneless/skinless pieces of chicken.
    Course: Main Course
    Cuisine: American
    Keyword: baking, grilling, poultry

    Ingredients

    • 1 broiler-fryer small chicken in pieces
    • ½ tsp. sugar
    • 1 clove garlic
    • 1 TB lemon juice
    • 2 TB mustard
    • ¼ cup olive oil
    • ½ tsp salt
    • ½ c water
    • ½ tsp chili powder

    Instructions

    • Crush garlic clove and combine with all other ingredients (except chicken) in blender.
    • Pour over chicken and marinate for several hours.
    • The chicken can be arranged in its sauce in a flat pan and broiled 6-8 ” below the heat, or grilled, using the sauce for basting.

  • Basic Meat Marinade

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    Basic Meat Marinade

    Can be used on just about any meat — poultry, beef, lamb, pork — before grilling or roasting
    Course: Main Course
    Cuisine: Mediterranean
    Keyword: marinade, meat, poultry, sauce

    Ingredients

    • 1/3 cup extra-virgin olive oil
    • 2 sprigs fresh rosemary crushed
    • 3 sprigs fresh thyme
    • 3 large cloves garlic peeled and smashed
    • Juice of one lemon
    • Pinch of freshly ground pepper

    Instructions

    • Combine oil, rosemary, thyme, garlic, lemon juice, and pepper.
    • Stir to combine.

    Notes

    Makes ½ cup
    If you marinate meat overnight, omit lemon juice and add it two hours before cooking.

  • Chicken Fajitas

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    Chicken Fajitas

    Course: Main Course
    Cuisine: Mexican
    Keyword: grilling, poultry

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion thinly sliced
    • 1 teaspoon kosher salt divided
    • 2 large medium red bell peppers thinly sliced
    • 1 medium jalapeño thinly sliced
    • 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/4-inch thick strips (or flank steak)
    • 4 cloves garlic minced
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 2 tablespoons freshly squeezed lime juice from 2 limes
    • For serving:
    • Tortillas warmed
    • Sour cream
    • Lime wedges
    • Guacamole

    Instructions

    • Heat 1 tablespoon of the oil in the largest skillet you have (at least 12 inches) over medium-high heat until shimmering. Add the onions and season with 1/4 teaspoon of the salt.
    • Cook, tossing often with tongs to prevent burning, until they begin to soften and brown, about 3 minutes.
    • Cook the peppers, jalapeño, and garlic until fragrant.
    • Add the bell peppers, jalapeño, and garlic and season with 1/4 teaspoon of the salt.
    • Cook, again tossing often, until starting to brown and the garlic is quite fragrant, about 3 minutes. Brown the chicken with the spices.
    • Transfer the vegetables to a plate.
    • Return the pan to medium-high heat (no need to clean) and add the remaining 1 tablespoon oil. Add the chicken and season with the remaining 1/2 teaspoon salt, oregano, and cumin.
    • Cook undisturbed until the chicken has some golden-brown color, flipping halfway through, about 6 minutes total.
    • Add the vegetables back to the pan, add the lime juice, and finish cooking. Cook until the chicken is cooked through and the peppers are soft, about 2 minutes moreServe the chicken and vegetables in warmed tortillas with sour cream and extra lime wedges for squeezing.
    • Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

    Notes

    SERVES 4 to 6
    PREP TIME:15 minutes
    COOKING TIME:12 minutes
    https://www.thekitchn.com/chicken-fajitas-22925574

  • Grilled Portobello Mushrooms

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    PORTOBELLO MUSHROOMS

    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: Vegan, vegetarian

    Ingredients

    • 6 cloves garlic unpeeled
    • 1 cup extra-virgin olive oil
Kosher salt
    • 1/3 cup balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 4 large portobello mushrooms wiped of any dirt, washed and quickly dried, if necessary

    Instructions

    • Preheat the grill.
    • Preheat the oven to 350 degrees F.
    • In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt.
    • Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven.
    • Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
    • In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil.
    • Season with salt.
    • Place them, stem-side up, on the hottest part of the grill.
    • Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area.
    • Flip to the other side and cook for an additional 3 to 4 minutes.
    • Transfer them to a tray and place in the center of the oven.
    • Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes.
    • Season them lightly with salt.
    • Remove the garlic from the oven.
    • Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.
    • Arrange the mushrooms on a serving platter and top with the dressing.
    • Serve immediately.

    Notes

    If you don’t have a grill available, you can cook the mushrooms on a stove at high heat.

  • Grilled Flatbread

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    Grilled Flatbread

    Serves 4
    Course: Breads, Muffins & Quickbreads
    Cuisine: Mediterranean
    Keyword: bread, grilling
    Servings: 4 people

    Ingredients

    • ½ teaspoon yeast
    • ½ cup warm water 110 degrees
    • 1 tablespoon extra-virgin oil plus more for bowl and brushing
    • 1 1/3 cups all-purpose flour plus more for dusting
    • ¾ teaspoon coarse salt plus more to taste

    Instructions

    • Heat grill or grill pan until hot.
    • Place ½ cup warm water in a medium bowl, and sprinkle yeast on top; stir to dissolve.
    • Let sit until foamy. About five minutes.
    • Add olive oil, flour, and salt; combine.
    • Turn dough out onto a well floured surface, knead until smooth and elastic, 1 to 2 minutes.
    • Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place, 30 minutes.
    • Turn dough out onto a lightly floured surface.
    • Divide into four equal pieces, and roll out each into a 1/8-inch-thick round.
    • Lightly brush both sides of each round with olive oil; place the rounds directly on the hot grill.
    • Grill the flatbread until golden brown, about 2 minutes per side.
    • Remove from the grill, and season with salt.

    Notes

    We used to have these all the time in the summer.
    They are a quick and easy way to add bread to a meal.