Grilled Chicken And Onions Tunisia Recipes

Steps:

• Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
• Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.
• Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.

Steps:

• In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

Steps:

• Place all but the chicken breasts in a food processor or blender. Process until smooth.
• Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
• Refrigerate chicken for 4 to 6 hours, turning once or twice.
• Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
• The marinade may also be used for wings baked in the oven.

Steps:

• In a shallow dish whisk together the lemon juice, the gin, the orégano, the salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. add the chicken, coating it well with the marinade, and let it marinate, covered and chilled, for 20 minutes. Grill the chicken, reserving the marinade, on an oiled rack set about 6 inches over glowing coals for 7 minutes on each side, or until it is cooked through. While the chicken is grilling, in a heavy skillet combine the reserved marinade and the onions and boil the mixture, covered, over high heat, stirring occasionally, for 3 minutes, or until the onions begin to brown. Reduce the heat to moderately low and cook the mixture, uncovered, stirring constantly, for 5 minutes. Transfer the chicken to a heated platter and with a slotted spoon scatter the onions around it.