Chicken Recipes: Lemon Rosemary Chicken and Roasted Vegetables

Last night, I made one of my favorite chicken dishes. This recipe is one that I’ve written about before, but I just felt the need to once again let you know how sensational it is. I usually make this recipe during the late fall to early spring when the weather is too cold to enjoy outdoor grilling. See my blog post from May 2, 2008 for the complete recipe; then enjoy this fantastic one-pan meal.

 

Chicken Recipes: Chicken Burgers on the Grill

I like ground beef hamburgers, but I don’t often make them on the grill. I think hamburgers taste better when cooked on a griddle. I suppose it’s because of my bad luck when cooking them on the grill that brings me to that conclusion. When I used to cook burgers on the grill, I always made the patties more than twice the diameter of the bun to allow for shrinkage, but sometimes that didn’t even do the trick—they always ended up resembling hockey pucks in both size and texture.

I have much better luck cooking any type of chicken dish on the grill, including chicken burgers. Maybe it’s my partiality to chicken that allows for this success, and so, with that said, here’s a favorite chicken burger recipe that I found on Allrecipes.com a long time ago. It’s called simply, “Grilled Chicken Burgers,” and was submitted by Teri. It’s one of the best grilled chicken sandwich recipes I’ve ever tasted. The burger features a combination of ground chicken; sautéed onions, garlic, bell pepper, mushrooms, tomatoes, and carrots; eggs; and breadcrumbs. There’s also some Old Bay™ seasoning added to the mixture. The recipe makes about eight patties, which grill up moist and flavorful. This chicken burger reminds me of a crab cake—it isn’t quite as rich as a crab cake, but it isn’t exactly a low-cal dish either. It is, however, a truly delicious chicken burger, and it’s one that I make quite often.

 

Chicken Recipes: Grilled Tropical Chicken

Last night, I tried another fantastic marinade for grilled chicken. Citrus juices and a variety of herbs and spices provided the chicken with a tropical flavor. In addition, the chicken was as tender and moist as any grilled chicken I’ve ever had. I think the pineapple juice in the marinade was the reason for this. I have heard that pineapple juice is one of the best natural tenderizers for any type of meat.

Here are the ingredients that I used for this marinade:

• ¼ cup freshly squeezed orange juice
• ¼ cup fresh pineapple juice
• 1 teaspoon grated orange zest
• The juice of one lime
• 3 tablespoon extra virgin olive oil
• 1 teaspoon grated ginger root
• 2 cloves garlic, minced
• ¼ cup chopped red bell pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cumin

This marinade recipe was enough for four boneless and skinless chicken breasts, but I needed eight servings, so I doubled the amounts listed. After grilling the chicken breasts to the proper doneness (the juices were clear), the meat became flavorful and moist. I served it with two of my favorites: grilled bread slices and a selection of grilled vegetables, including eggplant slices, bell pepper strips, onions, and summer squash. Try this great-tasting chicken and let me know what you think.

 

Chicken Recipes: Grilled Chicken, San Diego Style

During the summer, it’s really difficult for me to do any cooking indoors. Who wants to be stuck inside using the stovetop or the oven, heating up the kitchen on a sunny, warm day? Not me. Of course, on rainy days it’s necessary to return to the kitchen, because despite my fondness of outdoor grilling, I have an aversion to grilling food outdoors while holding an umbrella—and I never risk pushing the grill into the garage or up next the house under the overhang of the roof.

Yesterday was one of those days that really wasn’t suitable for outdoor grilling, but since I was invited to a friend’s house for dinner, it made no difference to me. They did serve grilled chicken, but they cooked it indoors on their built-in grill. They called the chicken dish, “San Diego Chicken,” and it was fantastic. The recipe features honey, brown sugar, cinnamon, lime juice, ginger, pureed mango, and ground toasted pecans that are used as a marinade for the chicken prior to grilling.

Ingredients:

• 1 ½ to 2 lbs. of chicken pieces
• 1 ripe mango
• ¼ cup honey
• ½ cup light brown sugar
• 3 tablespoons lime juice
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ½ cup pecans, toasted
• Salt and pepper to taste

Directions:

• Put the toasted pecans into a food processor and pulse until finely ground. Set aside.
• Cut up the fruit of a mango; then put it into a blender or food processor and liquefy.
• Pour the pureed fruit into a large saucepan. Add the honey, brown sugar, lime juice, cinnamon, and ginger. Cook on low heat for 8 to 12 minutes until thickened. Stir often. Remove the pan from the heat and let the mixture cool.
• Rinse the chicken and pat it dry with paper towels.
• Place the chicken into a large zip-locking bag; then add the marinade mixture and the toasted pecans. Make sure all of the chicken is covered with the sauce.
• Refrigerate the chicken in the marinade for 2 to 4 hours.
• Remove the chicken from the bag and discard the marinade.
• Grill the chicken until it reaches the proper doneness (170º F. on a meat thermometer.).

My friends made extra marinade to use as a basting sauce for the chicken during grilling. (You should never reuse a marinade for any purpose once it has been in contact with the raw chicken, which is why they made extra.) The sauce made the crispy grilled chicken skin irresistible. You’re going to love this great chicken recipe.

 

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.