GRILLED CHICKEN WITH PARSLEY-OLIVE SAUCE
Boneless, skinless thighs are a boon to grilling because they're almost impossible to overcook. Breasts are a bit trickier because they are low in fat and can dry out quickly. But this technique works beautifully for both. If you have the time, dry brine in advance (see Tips). When ready to eat, grill the chicken longer on the first side to get a little color (if the breasts are uneven in thickness, pound them until they're even first), finish cooking on the other side, then plunge it into a bright sauce for up to 30 minutes for added juiciness. The sauce here is made with parsley, olives, chile, lemon juice and small bits of lemon rind for tartness and texture, but adjust flavorings as you wish. Serve the chicken with plenty of sauce, and perhaps a salad, grilled bread or vegetables. (Save some for the next day's lunch, too; the smokiness will develop as it sits.)
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
- While the grill's heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
- When you're ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
- Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.
SUSAN SPUNGEN'S BBQ SAUCE AND GRILLED CHICKEN RECIPE (FROM LIBBY
Follow this for grilling the chicken http://www.marthastewart.com/1159673/susan-spungens-barbecued-chicken
Provided by tom.beitelgmail.com
Categories Low Protein
Time 2h
Yield 2 1/2 Quarts
Number Of Ingredients 24
Steps:
- Heat oil in a large heavy-bottom saucepan over medium heat.
- Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.
Nutrition Facts : Calories 3185.4, Fat 41.6, SaturatedFat 3.8, Sodium 9334, Carbohydrate 710, Fiber 39.8, Sugar 579.5, Protein 32.8
SUSAN SPUNGEN'S BARBECUED CHICKEN
Chickens are juicier when barbecued whole instead of cut up.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 2
Steps:
- Rinse the chickens inside and out under cold water, and pat dry. Truss legs with kitchen twine, and set aside.
- Heat a charcoal or gas grill. If using a charcoal grill, arrange hot coals around inside edge of grill. Arrange chickens, breast sides up, in a row across the center. If using a gas grill, cook chickens over medium heat. Cook until brown on all sides, rotating every 5 to 7 minutes; cover grill as needed to maintain heat.
- Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the thigh (avoiding bone), about 1 hour. If chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350 degree oven.
SUSAN SPUNGEN'S BARBECUE SAUCE
This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 2 1/2 quarts
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.
More about "susan spungens barbecued chicken recipes"
MOROCCAN CHICKEN WITH APRICOT-AND-OLIVE RELISH - FOOD …
Web Dec 6, 2013 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 8 chicken thighs on the bone, with skin (2 3/4 pounds) Boiling water 1 cup …
From foodandwine.com
5/5 (648)Total Time 3 hrs 15 minsAuthor Susan Spungen
From foodandwine.com
5/5 (648)Total Time 3 hrs 15 minsAuthor Susan Spungen
- In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimentón, cayenne, salt and pepper. Arrange the chicken in a glass baking dish. Pour the marinade on top and turn to coat. Refrigerate for 2 hours, turning once.
- Preheat the oven to 400°. Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade. Cover with foil and bake for about 35 minutes, until cooked through. Remove the foil and discard any juices from the baking sheet.
- Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
- In a skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until softened, 6 minutes. Add the apricots, olives and the reserved marinade and bring to a simmer. Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes. Stir in the cilantro.
ROSY HARISSA CHICKEN RECIPE - SUSAN SPUNGEN - FOOD
Web Mar 1, 2020 Directions. Whisk together kefir, lemon juice, 3 tablespoons harissa paste, 1 tablespoon salt, thyme leaves, grated garlic, and 2 teaspoons pepper. Place chicken quarters in a large ziplock ...
From foodandwine.com
From foodandwine.com
PULLED BBQ CHICKEN SANDWICHES WITH CLASSIC SOUTHERN …
Web In a large bowl, stir together the chicken and barbecue sauce. Sandwich the chicken mixture, slaw, and pickles between each split roll and serve. In a small bowl, combine the mayonnaise, onion, vinegar, celery seed, salt, …
From pauladeen.com
From pauladeen.com
CHICKEN-APRICOT SKEWERS RECIPE | BON APPéTIT
Web Jul 16, 2012 Step 1. Purée first 6 ingredients and 3/4 tsp. salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup …
From bonappetit.com
From bonappetit.com
SUSAN SPUNGEN'S BARBECUED CHICKEN - PINTEREST
Web Jul 31, 2016 - A barbecue isn't complete with classic barbecue chicken! Here's one of the recipes on our site. Pinterest. Today. Watch. Shop. Explore. When autocomplete results …
From pinterest.com
From pinterest.com
A PERFECT PESTO TO POWER YOUR SUMMER - THE NEW YORK TIMES
Web Jun 9, 2023 4. Sheet-Pan Miso Chicken With Radishes and Lime. This relaxed chicken recipe from Yasmin Fahr adds radishes to the sheet pan. They lose their bitterness and …
From nytimes.com
From nytimes.com
BARBECUE CHICKEN SANDWICHES - THE PIONEER WOMAN
Web May 17, 2012 2. Season a whole cut up chicken (I usually buy the chickens already cut into pieces) with salt and pepper. 3. Throw the chicken into the pot and sear it on all …
From thepioneerwoman.com
From thepioneerwoman.com
CHICKEN — RECIPES — SUSAN SPUNGEN
Web Kris Mae Weiss November 25, 2019 Chicken Paillard with a Big Salad, Salad, salads, chicken Chicken under a Brick Kris Mae Weiss November 25, 2019 chicken , dinner , …
From susanspungen.com
From susanspungen.com
BAKED CHICKEN WITH HIBISCUS BARBECUE SAUCE RECIPE
Web Jun 10, 2023 Preparation. Step 1. Make the barbecue sauce: To a medium saucepan, add vinegar, hibiscus flowers, onion, mustard, Worcestershire sauce, red-pepper flakes, …
From cooking.nytimes.com
From cooking.nytimes.com
SUSAN SPUNGEN | FOOD NETWORK
Web Susan Spungen is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. ... Crispy Grilled …
From foodnetwork.com
From foodnetwork.com
SUSAN SPUNGEN'S BARBECUED CHICKEN - PINTEREST
Web Jul 31, 2016 - A barbecue isn't complete with classic barbecue chicken! Here's one of the recipes on our site.
From pinterest.de
From pinterest.de
SUSAN SPUNGEN'S BARBECUED CHICKEN RECIPE - PINTEREST
Web Jul 2, 2018 - A barbecue isn't complete with classic barbecue chicken! Here's one of the recipes on our site. Jul 2, 2018 - A barbecue isn't complete with classic barbecue …
From pinterest.com
From pinterest.com
RECIPES — SUSAN SPUNGEN
Web BROWSE SUSAN’S CATALOG OF RECIPES HERE. Whole Grain Cumin Crackerbread. Appetizers, Snacks Susan Spungen February 26, 2021 cumin, crackers, whole grain, …
From susanspungen.com
From susanspungen.com
SUSAN SPUNGEN'S BARBECUED CHICKEN - MEALPLANNERPRO.COM
Web Chickens are juicier when barbecued whole instead of cut up. Ingredients. 4 whole chickens (about 3 pounds each) 1 1/4 quarts Susan Spungen's Barbecue Sauce
From mealplannerpro.com
From mealplannerpro.com
SUSAN SPUNGENS BBQ SAUCE AND GRILLED CHICKEN RECIPE FROM LIBBY
Web Baste chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170 degrees in breast and 180 degrees in thickest part of the …
From findrecipes.info
From findrecipes.info
You'll also love