GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first - that is, flattening the legs so they lay flat in the skillet - helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don't have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.
Provided by Melissa Clark
Categories dinner, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
- Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
- Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
- Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
- Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
- Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
- Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You'll need to keep your eye on the grill heat as you cook. If you've got a thermometer on your grill cover, you're looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it's not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
- Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
- Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
- Place bread slices on grill and cook until lightly charred, about 1 minute per side.
- To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.
Nutrition Facts : @context http, Calories 797, UnsaturatedFat 35 grams, Carbohydrate 20 grams, Fat 53 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 1327 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH AND MUSHROOM SMOTHERED CHICKEN
Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED CHICKEN WITH WILTED GARLIC SPINACH
I love Spinach and chicken together. This recipe is good for summer and sometimes it is a good way to convince the little ones to eat their veggies.
Provided by Heather Paddock @lioncubmama
Categories Chicken
Number Of Ingredients 7
Steps:
- Marinate chicken in Balsamic dressing for at least 1 hour. Remove from marinade and season with salt and pepper. Grill on gas or charcoal grill until juices run clear. Remove from grill, set aside and tent with aluminum foil. While preparing greens, you can keep the chicken warm in an oven on lowest setting.
- Heat olive oil in skillet. Peel and mince garlic, place in hot oil and saute until garlic is aromatic and golden. Be careful not to burn the garlic or it will be bitter. Once it is ready, add fresh spinach to pan. You can really heap up the greens because they will wilt down dramatically. Saute until greens are wilted, yet still green. Stir frequently. Remove from heat. Place chicken on center of a plate. Add the greens on top of the chicken and sprinkle shredded cheese on top. Serve immediately.
LEMON AND GARLIC CHICKEN WITH SPICED SPINACH
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
- Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
- Transfer chicken to a serving plate or plate with spinach salad.
WILTED SPINACH WITH GARLIC
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.
GRILLED CHICKEN ON SPINACH
Make and share this Grilled Chicken On Spinach recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 8 ingredients.
- Rub all over the chicken.
- Grill over medium coals for 8 minutes per side.
- In lg skillet, saute onion and garlic in oil for 1 minute.
- Add mushrooms, cook and stir for 2 minutes.
- Add spinach and saute for 3 more minutes.
- Place spinach on plates, top with chicken.
ALL-IN-ONE CHICKEN WITH WILTED SPINACH
Enjoy this healthy chicken traybake with a speedy spinach side that's packed with iron. It's also low in fat and contains four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the beetroot, celeriac, onions and whole garlic cloves into a shallow roasting tin. Add the oil, 1 tbsp thyme, half the lemon zest, fennel seeds and a squeeze of lemon juice, then toss together. Roast for 20 mins while you prepare the chicken.
- Stir the mustard powder and paprika into 2 tbsp yogurt in a bowl. Add half the crushed garlic, the remaining lemon zest and thyme, and juice from half the lemon. Add the chicken and toss well until it's coated all over. Put the chicken in the tin with the veg and roast for 40 mins until the chicken is cooked through and the vegetables are tender.
- About 5 mins before the chicken is ready, wash and drain the spinach and put it in a pan with the remaining crushed garlic. Cook until wilted, then turn off the heat and stir in the remaining yogurt. Scatter some extra thyme over the chicken and vegetables, then serve.
Nutrition Facts : Calories 453 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 13 grams fiber, Protein 46 grams protein, Sodium 1 milligram of sodium
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GRILLED CHICKEN WITH SPINACH AND MELTED MOZZARELLA
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4.9/5 (21)Total Time 17 minsCategory DinnerCalories 195 per serving
- Preheat oven to 400°F. Season chicken with salt and pepper. Lightly spray a grill or grill pan with oil. Cook chicken until no longer pink, about 2 to 3 minutes per side.
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- Place chicken on a baking sheet, divide spinach evenly between the 6 pieces and place on top. Top each with 1/2 oz mozzarella, roasted peppers and bake until melted, about 3 minutes.
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