Chicken Recipes: Spiced Chicken Breasts with Apple-Jalapeño Chutney

If you like chicken breasts with a bit of heat, try this great recipe that features a spicy homemade apple chutney that really livens up ordinary baked chicken breasts with loads of flavor. “Spiced Chicken Breasts with Apple-Jalapeño Chutney” is a fantastic chicken recipe that I found on RecipeTips.com. There are numerous ingredients in this one—many more than I’m used to working with—but the result was certainly worth a trip to the supermarket to grab the items I didn’t already have on hand.

Spiced Chicken Breasts with Apple-Jalapeno Chutney

The chicken is marinated in a mixture of orange juice, olive oil, fresh ginger, brown sugar, chopped scallions, ground coriander, ground cinnamon, salt, and pepper. The chutney contains apples and jalapeños, of course, combined with brown sugar, orange juice, apple cider vinegar, lemon juice, orange zest, a bay leaf, and some olive oil. It makes a great tasting chutney to serve with this chicken, which can either be baked or grilled. I prefer grilled, but since it was raining, I was forced to bake it this time. I hope you enjoy this recipe.

 

Chicken Recipes: Grilled Chicken Skewers

I found this recipe on GroupRecipes.com and thought it looked intriguing—certainly not because of the name of the recipe, “Grilled Chicken Skewers,” but because of the ingredients: barbecue sauce, soy sauce, cilantro, honey mustard, and believe it or not, peanut butter. The addition of peanut butter certainly seemed odd to me, but it was surprisingly good in combination with the other ingredients.

Ingredients:

• ½ cup of hot water
• ¼ cup of your favorite barbecue sauce
• ¼ creamy peanut butter
• ¼ cup soy sauce
• ¼ cup chopped cilantro
• 2 tablespoons honey Dijon mustard
• 1 pound boneless, skinless chicken breast halves, cut into 12 thin strips

Directions:

• In a medium bowl, mix together the water, barbecue sauce, peanut butter, soy sauce, cilantro, and mustard using a wire whisk.
• Pour the mixture into a large sealable bag.
• Add the strips of chicken to the bag and seal it; then shake gently to coat the chicken with the marinade.
• Refrigerate the chicken for 1 to 2 hours to marinate.
• Preheat the grill to medium-high heat.
• After marinating for the desired time, thread the chicken strips onto 12 skewers in a ribbon fashion. Discard the marinade. (Do not reuse it!)
• Grill the chicken skewers for 5 to 7 minutes or until the chicken is cooked through.

There you have it—easy as can be and very tasty. Thank you, “Alaskanmom,” for sharing this delicious recipe. Enjoy!

 

Chicken Recipes: Grilled Bacon-wrapped Chicken

I have a friend who loves bacon so much that she said she’d eat it even if it was wrapped around a mud ball. Well, with that in mind, I thought it would be a safe bet to wrap it around a skinless, boneless chicken breast and serve it to her that way instead. That’s why I decided to make this easy grilled chicken recipe called—you guessed it—“Grilled Bacon-wrapped Chicken,” which I found on Epicurious.com. It’s a simple idea that really makes sense. Wrapping a chicken breast (which, in this case, was marinated in teriyaki sauce, white wine, and garlic) in bacon strips helps to seal in the moistness of the chicken during the grilling process and adds plenty of smoky bacon flavor to the meat. Yum!

Ingredients:

• ½  cup teriyaki sauce
• ¼ cup dry white wine (I used Chardonnay)
• 1½ tablespoons chopped garlic
• 4 skinless, boneless chicken breast halves
• 8 bacon slices

Directions:

• Combine the teriyaki sauce, white wine, and chopped garlic in glass pie dish or bowl.
• Add the chicken to the marinade and turn to coat all sides; then cover and refrigerate for 3 hours, turning the chicken occasionally.
• Preheat the grill to medium-high heat.
• Remove the chicken from marinade and wrap each piece with 2 strips of bacon. Cover the chicken completely and secure the ends with toothpicks.
• Turn the chicken occasionally while grilling and cook it until it is firm to the touch and the juices run clear. The bacon should be crisp. The cooking time required is about 15 minutes. Transfer the chicken to a platter and serve.

The only thing I did differently was that I used three strips of bacon per chicken breast (so I needed twelve strips total), because like my friend, Laurie, I’m also a big fan of bacon, but probably not when it’s wrapped around a mud ball.

 

Chicken Recipes: Thai Chicken Burgers with Mango Mint Topping

This is a grilled chicken recipe that I found on BetterRecipes.com that is actually called “Thai Turkey Burgers with Mango Mint Topping.” Of course, I decided to use chicken instead. I don’t have anything against turkey; in fact, I like it occasionally, but I just don’t like it as well as chicken. And, I rarely ever have a reason to have it on hand, except maybe on Thanksgiving, but I always have plenty of chicken ready to pull from the freezer and use for dinner the next day. Anyway, I’m sure that using chicken in this recipe didn’t hurt anything.

This delicious burger recipe, submitted by “roxiechan,” combines ground chicken (or turkey) with several tasty ingredients to make a patty bursting with Asian flavor and appealing aromas. And, the mango mint topping is a great complement to the grilled chicken burger.

Ingredients:

• Chicken burger:
  • 1 ½ pounds ground raw chicken
  • ¼ cup plain yogurt
  • 2 tablespoons minced green onion
  • 1 teaspoon minced gingerroot
  • 1 teaspoon soy sauce
  • 1 clove garlic, crushed
  • 1 teaspoon curry past
     
• Mango mint topping:
  • 1 cup peeled mango, cut in a small dice
  • 1 teaspoon lime juice
  • 1 teaspoon toasted sesame oil
  • ½ tsp grated lime zest
  • 2 tablespoons snipped mint
     
• When ready to serve:
  • 6 sesame-seeded rolls, split
  • 6 lettuce leaves

Directions:

• Combine the ground chicken (or turkey) and the next 6 ingredients and mix well.
• Form the mixture into 6 patties.
• Grill over high heat for 5 to 7 minutes per side or until the patties are cooked through.
• While the burgers are grilling, combine the ingredients for the mango mint topping until well blended.
• During the last minute of grilling, add the roll halves to the grill rack, cut side down, to lightly toast.
• To serve the burgers, place a lettuce leaf on the bun bottoms, add the grilled chicken burgers, cover the burger with the mango mint topping, and add the bun top.

These chicken burgers are so much better than those plain old grilled hamburgers that some of us get so tired of during the summer. (I know I’m probably in the minority on that one.) This great burger recipe is really something different, so I urge you to give it a try. Thanks “roxiechan” for this wonderful recipe.

 

Chicken Recipes: Grilled Honey Barbecue Chicken

I haven’t used the oven in weeks. In fact, from early April through early November, I could probably get by without it. During that time, weather permitting, I use my outdoor grill to cook most of my evening meals, and the majority of those meals include grilled chicken. Last night, I grilled up a tangy barbecue chicken using a recipe I found on RecipeTips.com. It’s called “Grilled Honey Barbecue Chicken,” and like most of the grilled chicken recipes that I prepare, this one was quick and easy.

Grilled Honey Barbecue Chicken

The ingredients are simple and few: boneless, skinless chicken breasts; canned tomato soup; honey; vegetable oil; Worcestershire sauce; lemon juice; prepared mustard; and hot red pepper sauce, which is optional. All of the ingredients (except the chicken, of course) are combined in a saucepan and cooked over medium heat. I used my auxiliary burner on my gas grill for this. The sauce is then basted over the chicken while it’s grilling. Like I said, it’s very simple, and the ingredients aren’t sophisticated, but the result sure is good. Try it and I know you’ll agree.

 

Chicken Recipes: Grilled Ham and Swiss Stuffed Chicken Breasts

I’ve already made good use of my outdoor grill this season, cooking up some favorite chicken recipes and trying some new ones. “Grilled Ham and Swiss Stuffed Chicken Breasts,” courtesy of BettyCrocker.com, is one of those new grilled chicken recipes that I tried, and I must say, it was quite good.

Ingredients:

• 4 boneless, skinless chicken breast halves
• 4 slices Swiss cheese (½ ounce each, 3 x 1½ inches)
• 4 slices cooked ham (½ ounce each, 3 x 1½ inches)
• ½ teaspoon seasoned salt
• ¼ teaspoon black pepper
• ½ cup of your favorite honey mustard dressing, divided

Directions:

• Prepare the grill for direct heat grilling.
• Flatten each of the chicken breast halves to ¼ inch thickness by placing the chicken between plastic wrap or waxed paper and pounding with a meat mallet.
• Place a slice of cheese and a slice of ham on each flattened chicken breast; then roll up the chicken breasts and secure them with small metal skewers.
• Sprinkle the roll-ups with the seasoned salt and the black pepper.
• Reserve half of the honey mustard dressing for later use. Grill the chicken rolls over medium heat for about 15 to 20 minutes until the juices run clear and the chicken is no longer pink in the center. During the last 10 minutes of cooking time, brush the chicken with half of the honey mustard dressing.
• Serve the chicken rolls with the reserved dressing.

With very few ingredients and minimal preparation, this chicken dish was simple but delicious. I thought it had a very rich flavor and it was quite filling, so one roll-up was plenty for me. I made plenty of extras for some of the big eaters I invited for dinner. As suggested on the Betty Crocker Website, I served this with wild rice and fresh grilled asparagus—a perfect meal.

 

Chicken Recipes: Grilled Spanish Chicken Supper

We had a taste of summer in southern Minnesota last week when the temperature reached the low 90s—unusual but not unheard of this time of year. I usually prefer cooler weather, but this time, I thoroughly enjoyed the heat, because it was such a welcome change after a colder than normal winter.

Last Friday night, before a series of thunderstorms rolled through, I grilled up a simple chicken dish called, “Grilled Spanish Chicken Supper,” that I found on BettyCrocker.com. It’s one of those all-in-one meals that have the meat and vegetables and sauce all cooked together—kind of a grilled casserole. Anyway, whatever you want to call it, this dish was very tasty and is one that I’ll definitely be making again.

Ingredients:

• 1 ½ pounds of chicken breast tenders (not breaded)
• 3 medium unpeeled baking potatoes, cut into half-inch cubes (4 cups)
• 2 medium green or red bell peppers, chopped (2 cups)
• 1 large onion, coarsely chopped (1 cup)
• 12 large olives stuffed with pimiento, coarsely chopped
• 1 can (14 ½ ounces) diced tomatoes with garlic, undrained
• 1 tablespoon all-purpose flour
• 3 teaspoons chili powder
• 1 teaspoon salt

Directions:

• Preheat the grill for direct heat cooking.
• In a large bowl, mix the potatoes, bell peppers, onion, olives, and tomatoes.
• Stir in the flour, 2 teaspoons of the chili powder, and ½ teaspoon of the salt. Spoon the mixture into large heavy-duty aluminum foil bag.
• Sprinkle the remaining 1 teaspoon of chili powder and the remaining ½ teaspoon of salt over the chicken.
• Arrange the chicken on top of vegetables; then double-fold the open end of the foil bag.
• Slide the foil bag onto the grill and cook uncovered over medium-high heat for about 20 minutes or until the potatoes are tender and the chicken is no longer pink in center.
• Open the bag and serve!

 

Chicken Recipes: Mexican Grilled Chicken

What an absolutely perfect week for outdoor grilling here in southern Minnesota. With the temperature around 70, a light breeze, and clear skies, it couldn’t get much better. Needless to say, I’ve been taking advantage of this perfect weather for using the outdoor grill as much as possible. Last night I served up a really quick and easy chicken dish called “Mexican Grilled Chicken” that I found on AllRecipes.com.

Ingredients:

• ½ cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 package (1.25 ounces) of your favorite taco seasoning mix
• 8 skinless, boneless chicken breast halves

Directions:

• In a small bowl, mix together the mayonnaise, lime juice, and taco seasoning until smooth.
• Place the chicken on the grill over medium heat. Sear one side; then turn and brush with the sauce.
• Grill uncovered for 6 minutes; then turn and brush with the sauce again.
• Grill another 6 minutes or until the chicken juices run clear.

It’s amazing how only a few simple ingredients can result in a dish that tastes so good. And, I guess that I never would’ve thought to use mayonnaise in the sauce, but it worked really well. This recipe was submitted to AllRecipes.com by Lisa Ousley. Thanks, Lisa!

 

Chicken Recipes: Grilled Cajun Chicken Sandwich

Grilling season is in full swing in southern Minnesota (at least it is at my house), which means another six or seven months of great tasting grilled chicken dishes, and yes, maybe even a steak or two. While browsing the recipe collection on the RecipeZaar.com site, I found a grilled chicken sandwich recipe called “Grilled Cajun Chicken Sandwich,” which is not only delicious but is also a snap to prepare. It’s a flavorful burger-like chicken sandwich that is sure to be a hit with anyone who likes a grilled sandwich that is spiced up a bit.

Ingredients:

• 4 medium boneless skinless chicken breast halves (about 12 ounces total)
• 1 teaspoon olive oil
• ½ to 1 teaspoon Cajun seasoning (I used “Joe’s Stuff” Cajun seasoning blend.)
• 4 ounces Monterey jack pepper cheese
• 2 to 4 tablespoons thousand island dressing
• 3 to 4 dashes hot pepper sauce (I used Tabasco.)
• 4 slices roasted red peppers (optional)
• 4 lettuce leaves (optional)
• 4 Kaiser rolls or whole grain buns, split and toasted

Directions:

• Rinse the chicken; then pat it dry.
• Place each chicken breast, boned side up, between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet until the chicken is just under a half-inch thick.
• Brush the chicken with oil; then sprinkle with the Cajun seasoning.
• Grill the chicken until done, turning only once.
• Add the cheese during the last 2 minutes of grilling.
• Toast the buns if desired.
• Spread the toasted buns with Thousand Island salad dressing mixed with a few dashes of hot pepper sauce; then place the grilled chicken on the bun.
• Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
• Makes 4 servings.

Grilled Cajun Chicken Sandwich

 

Chicken Recipes: Spanish Style Chicken Casserole

The author of this recipe said that it was “something to shake up the taste buds,” and I agree. It certainly wasn’t the usually chicken casserole made with creamed soups and egg noodles that many of us are familiar with (and love). The friends I invited over for dinner also agreed that it was “different,” meaning that it wasn’t typical Minnesota fare, which in some cases, is probably a good thing. Anyway, they loved it, so I thought I would share it with you: “Spanish Style Chicken Casserole” submitted by “Mountainmama” on GroupRecipes.com.

Ingredients:

• 4 portions of chicken (I used 4 boneless, skinless chicken breasts)
• 6 chopped tomatoes
• 3 medium potatoes cut into quarters
• 12 pitted black olives
• 1 chopped green pepper
• 1 large chopped onion
• 2 crushed cloves of garlic
• 1 oz. all-purpose flour
• 1 cup chicken stock
• ½ cup red wine
• 3 tablespoons olive oil
• 1 tablespoon paprika
• 1 bay leaf
• 1 teaspoon salt
• Black pepper to taste

Directions:

• Preheat the oven to 375°F.
• Rinse the chicken pieces under water and pat dry with a paper towel.
• Mix the flour, paprika, salt, and pepper in a shallow dish or bowl; then coat the chicken portions with the flour mixture.
• Heat the olive oil in a large saucepan; then add the chicken pieces. Cook until the chicken pieces are browned, about 5 to 10 minutes.
• Remove the chicken from the saucepan and set aside.
• Add the chopped onion and garlic to the pan and cook for several minutes until the onion has softened; then add the chopped green pepper and the tomatoes. Cook for 3 to 4 minutes more.
• Return the chicken to the pan; add the chicken stock, the red wine, and the potatoes.
• Stir all of the ingredients together and cook on low heat for several minutes; then add the olives and the bay leaf.
• Transfer the casserole mixture to an ovenproof casserole dish, cover, and bake for 1 hour.

I don’t know whether this is truly a Spanish dish or whether it’s Mountainmama’s conception of Spanish cuisine, but I guess that really isn’t important. What I do know is that it’s delicious, and I’m sure you’ll agree when you try it.