MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MOM'S EXOTIC CHICKEN SALAD
Make and share this Mom's Exotic Chicken Salad recipe from Food.com.
Provided by rickoholic83
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine salad ingredients (chicken through almonds.).
- In a small bowl, mix dressing ingredients.
- Pour dressing over salad ingredients and mix well.
- Garnish with pineapple tidbits.
- Serve plain, as sandwiches, or on top of a bed of lettuce.
MOM'S CHICKEN SALAD
Make and share this Mom's Chicken Salad recipe from Food.com.
Provided by smiles4u
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients and chill.
MOM'S CHICKEN SALAD SANDWICHES
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
- Gently mix in cooked chicken, almonds, grapes and celery.
- Refrigerate for at least 1 hour and serve on croissants.
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