PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
- Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
- In a small bowl, mix together all ingredients. Refrigerate until ready to use.
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
LIME-GINGER GLAZED CHICKEN WITH FENNEL RELISH
Unfortunately I can't remember where I got the original recipe for this, but made some edits of my own when The Beau and I had an out of town guest. I doubled the recipe, as it looked so good I knew I was going to want some the next day. Instead of cooking the chicken in a skillet, I grilled it on the barbecue, but reduced the glaze on the stove. To my dismay, the three of us gobbled it all up and there weren't any leftovers! I do love fennel immensely and have tried the relish with grilled fish, which was wonderful. One time I also added fresh corn cut from the cob to the relish, a great addition.
Provided by bikerchick
Categories Chicken Breast
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For chicken:.
- In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
- Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
- Remove chicken from marinade, reserving marinade; pat chicken dry.
- In large skillet, heat oil over medium high heat.
- Season chicken with salt and pepper and cook about 4 minutes per side.
- In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
- For Fennel Relish:.
- In a medium bowl, mix together fennel, radicchio, green onions, and olives.
- In small bowl, whisk together oil, vinegar and salt and pepper.
- Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
- To serve, arrange chicken and Fennel Relish on platter.
- Spoon glaze over chicken and garnish with lime slices and fronds of fennel.
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