Time 30m Yield 4 servings Number Of Ingredients 16 Steps:
One of Craig Morgan’s favorite recipes. Developed by PBS’ Barbecue America host Rick Browne. In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix. Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade. Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit. Thread the chicken, onions and roasted red peppers alternately on the skewers. Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times. Serve with one can (22 ounces) BUSH’S® Smokehouse Tradition Grillin’ Beans.
Yield Makes 10 skewers Number Of Ingredients 16 Steps:
To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half. Smash the green onions and ginger with clean hands to release their flavors. Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade. Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating. To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours. Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top. Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side. Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately. Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn’t drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.
Time 5h55m Yield 4 Number Of Ingredients 22 Steps:
Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl. Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours. Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator. Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.
Time 30m Yield 8 servings (1 cup sauce) Number Of Ingredients 13 Steps:
Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
- Soak skewers in water for 30 minutes.
- While soaking skewers, combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.
- Cut chicken into strips, thread onto skewers. Brush chicken with melted butter or margarine. Roll in crumb mixture.
- Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until tender and no longer pink, turning once.
- While chicken is baking, stir together sour cream and cilantro in small bowl. Serve alongside chicken.
Time 1h Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F. Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated. Skewer the chicken evenly among 8 wooden skewers and set aside. Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined. Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet. Repeat the process 3 more times and place the foil packets on a cookie sheet. Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout. Optional Serving: Serve the individual foil packets alongside warm pita.
