STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 5h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
- Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F.
- Bake the chicken, covered in foil, for 35 to 45 minutes.
- Meanwhile, preheat the grill to medium high.
- Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
- Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
- In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.
ZESTY CHICKEN SALAD
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.
- Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.
- Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.
Nutrition Facts : Calories 389 g, Fat 18 g, Protein 38 g
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
ZESTY CHICKEN PASTA SALAD
Combining the coolness of a salad and the zesty seasonings of pizza, this salad is perfect for a summer get together. Megan Moore, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta. , In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.
Nutrition Facts : Calories 300 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 415mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING
Delicious grilled chicken isn't the only thing this salad has going for it. Enjoy a host of flavors in our Santa Fe Chicken Salad with Spicy Ranch Dressing.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium heat.
- Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
- Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
- Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
- Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.
Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 35 g
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SPICY GRILLED CHICKEN SALAD - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AmericanTotal Time 4 hrs 30 minsCategory Dinner, Lunch, SaladCalories 335 per serving
- Mix together the buffalo sauce, honey, lime juice, garlic powder, paprika, and onion powder. Season with salt and pepper to taste, remembering that buffalo sauce is usually pretty high in sodium. Marinate the chicken in this mixture for 3-4 hours.
- Stir together the Greek yogurt, buffalo sauce, honey, olive oil, garlic powder, dried dill, dried parsley, and onion powder. Season with salt and pepper. Place it in the fridge so the flavors can deepen and combine in the fridge while the chicken marinates. This is a thicker dressing, if you prefer a thinner dressing, add additional olive oil, lime juice, or thin with water or buttermilk.
- Preheat the grill. Remove the chicken from the marinade and let the excess drip off. Cook the chicken for 5-7 minutes until the chicken has once grill marks and easily releases from the grill. Flip the breasts over. Grill for 5-7 minutes longer, or until a thermometer reads 165°. Remove from grill and let the chicken rest for at least 5 minutes. Once cooled, slice the chicken for topping the salad.
- Assemble the salad by tossing together the spinach, red bell pepper, cucumber, celery, and red onion. Top with sliced chicken and dressing. Add fresh parsley if desired.
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- If your chicken breasts are thick, butterfly them and add them to a Ziploc bag. Gently pound the chicken using the soft side of a mallet. You will want the chicken to be about ¼ inch thick.
- Once the chicken is pounded thin, add the olive oil, lime juice, lime zest, thinly sliced garlic, chopped cilantro, and salt and pepper to the Ziploc bag.
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