Grilled Chicken Yakitori
8 oz. boneless chicken breast or leg meat
Teriyaki sauce
Cut chicken into 1 inch squares, about 1/2 oz. each. Add chicken to
hour or longer to marinate. When ready to cook: Preheat grill. Skewer 4
medium bowl and coat with a little Teriyaki sauce. Cover and refrigerate for 1
pieces of chicken onto 8 inch bamboo skewers, alternating with a piece of
onion. Place on grill and cook, turning occasionally, until done. Baste with
more Teriyaki sauce, at least once during cooking time. Serves 4.
Grilled Chicken Kabob Tacos
1 c. Wish-bone Russian Dressing
2 t. chili powder
1 pound boneless chicken breasts, cut in large cubes
1 medium green pepper, cut into chunks
1 medium white onion, cut into chunks
1 1/2 c. cherry tomatoes
8 taco shells
shredded lettuce
shredded Cheddar cheese
In large bowl, blend dressing with chili powder. Add chicken and stir to
coat. Cover and marinate in refrigerator at least 4 hours. When ready to
grill: Alternately thread chicken, green pepper, onions and tomatoes on
skewers. Grill, turning and basting frequently with reserved marinade, 15
minutes or until chicken is done. Place skewed food into taco shells and pull
skewer out. Top with lettuce and cheese. Serves 4.
Grilled Chicken with Fresh Herbs and Tomato Compote
Prep time: 25 minutes, not including marinating time
For chicken:
1/4 c. fresh lemon juice
3 T. extra virgin olive oil
2 T. fresh Italian parsley, finely chopped
2 T. fresh oregano, finely chopped
1 t. salt
1/2 t. black pepper
1/2 t. lemon pepper
1/2 t. sweet paprika
1/8 t. cinnamon
6 chicken breasts, boneless, skinless
For tomato compote:
2 T. extra virgin olive oil
12 oz. tomatoes, cut into 1/2 inch pieces
1/4 c. red onion, finely chopped
3 T. fresh Italian parsley, finely chopped
3 T. fresh oregano, finely chopped
2 t. garlic, minced
1/2 t. black pepper
1/2 t. salt
1/2 c. pine nuts, toasted
To prepare the chicken:
Whisk lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper,
paprika and cinnamon in a 13 inch by 9 inch by 2 inch baking dish. Add the
chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1
day, turning occasionally.
When ready to cook:
Spray grill rack with no-stick cooking spray. Prepare the grill for medium
high heat. Grill chicken breasts until they are just cooked through, about 4
minutes per side. The chicken should still be firm to the touch.
While chicken is cooking:
Prepare the tomato compote. Heat the oil in a large, heavy skillet over
medium high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper
and salt. Saute just until the tomatoes are heated through, about 2 minutes.
Transfer grilled chicken to serving platter. Spoon warm tomato compote over
the chicken. Top with pine nuts. Serve 6.
Nutritional information per serving: 492 cal, 45 g pro, 9 g carb, 2 g filer, 32
g total fat (4 g sat, 17 g mono, 8 g poly), 503 mg sodium. Contains: vitamin
B3 (niacin), vitamin A, vitamin B1, B2, B6, B6, C, K, copper, folate, iron,
magnesium, manganese, molybdenum, pantothenic acid, phosphorus,
** 20
Grilled Chicken Liver Kabobs
1 c. chicken livers
1 T. unsalted butter
4 slices thick bacon
8 prunes that were soaked in white wine
1/2 t. fresh parsley, chopped fine
1/4 t. dried thyme
1/8 t. dried sage
1/8 t. dried rosemary
18 t. cayenne pepper
Prepare grill. Rinse chicken liver. Pat dry with paper towels. Remove
extraneous fat and fibers. In cast iron skillet, heat butter. Saute livers for
a few minutes until they lose their red color. Remove from pan. Reserve
juice in pan. Cut each liver into bite-size pieces. Cut each bacon slice into 4
pieces. Drain prunes. Alternately thread livers, prunes and bacon on long
metal skewers. Combine all herbs in small bowl. Pour left over juice from
pan over kabobs. Sprinkle kabobs with herb mixture. Grill until bacon is
crisp. Serves 4.
Grilled Chicken Paillard
A chicken paillard is thinly pounded chicken that is sauteed quickly. A
paillard is cooked without coating and served with lemon.
2 whole chicken breasts, about 1 1/2 pounds, skinless, boneless, flatten to
1/2 inch thickness
1/4 c. tarragon white wine vinegar or rice wine vinegar
2 T. shallots, sliced
1/2 t. French's yellow mustard
1 bunch fresh asparagus, cut off most of stem end
1/2 c. green onions, sliced
1/2 c. carrots, peeled, sliced
1 c. peas, pureed
lemon slices
In shallow pan, combine vinegar, shallots and mustard. Place chicken in
pan, turning to coat. Cover and refrigerate to marinate for at least 1 hour or
overnight. When ready to prepare: Preheat grill. Place asparagus, green
onions and carrots in steamer. Remove chicken from marinade and allow to
drain a little. Place chicken on grill. Cook until done, turning at least once.
Place one piece of chicken each on single serving plates. Arrange asparagus
on one side of chicken, carrots on the other side. Sprinkle green onions over
asparagus and carrots. Drizzle pureed peas over chicken and vegetables. Top
with lemon slices. Serve immediately. Serves 2.
Grilled Marinated Lemon Chicken Breasts
4 14 oz. bone-in chicken breasts, cut in half crosswise
For Marinade:
3 garlic cloves, minced
1 T. extra virgin olive oil
1 T. fructose
1 T. fresh rosemary, chopped
2 t. fresh thyme
2 t. lemon rind, finely grated
For Basting Sauce:
1/2 c. fresh lemon juice
2 T. extra virgin olive oil
1 T. red wine vinegar
2 t. honey mustard
To prepare marinade: In a large bowl, combine garlic, oil, fructose,
rosemary, thyme and lemon rind. Add chicken and toss until chicken is well
coated. Cover and refrigerate over night. To prepare basting sauce: combine
lemon juice, extra virgin olive oil, vinegar and honey mustard in a medium
bowl. Whisk well. Prepare grill. Place chicken on grill rack. Grill 16 minutes,
turning once. Baste chicken with lemon juice mixture. Grill 8 more minutes,
turning and basting twice, until an instant-read meat thermometer inserted
into thickest part of breast or breast registers 165 degrees. Place on serving
platter and baste again if any sauce is left. Serves 4.
Grilled Chicken Salad
For chicken:
2 T. extra virgin olive oil
1 T. balsamic vinegar
2 garlic cloves, minced
1 T. white onion, minced
1 t. Italian seasoning
1 1/2 pounds chicken breast, deboned, skinned removed, cut in large chunks
For salad:
1 c. celery, rinsed, diced
1/4 c. red onion, sliced thin
1/2 c. dried cherries
1/2 c. mayonnaise
1 T. Creole mustard
1 T. chives, chopped
To prepare chicken: Combine all ingredients, except chicken, in a medium
bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1
hour or longer. Prepare grill. Remove chicken from marinade. Discard
marinade. Cook chicken over direct heat about 3 minutes on each side, until
thoroughly cooked. To prepare salad: Combine all ingredients in a large bowl.
Add grilled chicken. Toss well. Makes about 5 c. Serves 4.
Grilled Chicken with Nut Sauce
5 medium white onions
1 garlic clove, minced
2 oz. walnuts
3 T. lemon juice
4 chicken breasts, skin and bones removed
2 T. extra virgin olive oil or hazelnut oil
2 oz. roasted peanuts
2 t. low sodium soy sauce
1 c. water
Finely chop 2 onions. Put in blender with garlic and walnuts. Blend to a
paste, gradually adding 2 T. lemon juice for creamier texture. Cut chicken
into bite-size pieces. Place in shallow dish. Pour walnut mixture over
chicken. Cover and marinate 1 hour, turning at least once during that time.
In large skillet, over medium heat, add 1 T. of oil. Chop 2 more onions.
Saute until brown. Remove from pan and place on paper towels to drain.
Chop remaining onion. Puree in blender with peanuts until smooth. Heat
remaining oil in pan. Fry peanut mixture for 3 minutes, stirring constantly.
Stir in soy sauce, water and remaining lemon juice. Cook over low heat for
5 minutes. Thread chicken onto four oiled skewers. Grill over charcoal for 10
minutes, turning frequently and brushing with walnut mixture. Add any
remaining walnut sauce to peanut sauce and heat through. Place chicken on
serving dish. Pour sauce over chicken. Serves 2 to 4.
Chicken Teriyaki
To make teriyaki sauce:
1 c. low sodium soy sauce
2 1/2 T. honey
2 garlic cloves, minced
5 T. tomato paste
1/2 inch fresh ginger, minced
2 T. saki, sherry, or white wine
Mix well. Refrigerate for 1 hour or longer to allow flavors to develop.
Makes about 1 2/3 c.
To prepare chicken:
3 pounds chicken, cut in quarters or serving pieces
Place chicken in large bowl. Pour at least half of the teriyaki sauce over
chicken. Turn to coat. Cover and refrigerate for several hours or longer,
turning several times in marinade. When ready to grill: Preheat grill. Place
chicken on grill. Cook until chicken is tender and thoroughly cooked. Serves
4 to 6.
Tarragon Chicken
1 chicken, quartered
3/4 c. white sugar
1/2 c. tarragon vinegar
1/2 T. lemon juice
2 T. unsalted butter
In a medium sauce pan, combine fructose, vinegar, lemon juice and
butter. Bring to a boil, stirring to dissolve fructose. Add to large bowl and
add chicken, turning chicken to coat. Allow to marinate for a few hours or
overnight. When ready to grill: Remove chicken from marinade and place
on hot grill. Cook chicken until tender, basting with sauce several times.
Serves 4.
Grilled Chicken Breasts with Olive Oil, Lemon and Oregano
8 whole, large chicken breasts, split, skinned and boned
3/4 c. extra virgin olive oil
1/2 c. lemon juice
1/4 c. parsley, rinsed, finely chopped
1 t. oregano leaves, rinsed, chopped
parsley sprigs for garnish
In large bowl, combine oil, lemon juice, parsley, oregano. Add chicken
and stir to coat chicken well. Cover bowl and place in refrigerator. Allow
to marinate for a few hours or over night. When ready to cook: Place chicken
on paper towels to drain. Place chicken on rack and grill 3 to 4 minutes per
side, about 4 inches from heating element or 7 inches from hot coals. While
chicken is cooking: Pour marinade into medium sauce pan. Bring to a boil
over medium high heat. Allow to boil about 10 minutes to reduce sauce.
When chicken is cooked thoroughly, place chicken on serving platter. Pour
marinade over chicken. Garnish with parsley. Serves 8.
Barbecued Chicken Jardinere
3/4 c. zucchini, rinsed, peeled, shredded
3/4 c. mushrooms, rinsed, finely chopped
Barbecue sauce
2 1/2 to 3 pounds chicken, quartered
In medium bowl, combine vegetables and 1/4 c. barbecue sauce. Mix
lightly. Loosen skin side of chicken to form pocket between skin and meat.
Spoon vegetable mixture into each pocket. Close opening with skewers.
Place on greased grill, skin side up, over low coals. Coals should be ash
gray. Grill, uncovered, 20 minutes. Turn and grill 40 minutes or until tender,
turning and brushing with barbecue sauce every 10 minutes. Serves 4.
Rain or Shine Grilled Chicken
1 c. Russian dressing or Sweet 'n Spicy French dressing
1 12 oz. jar apricot preserves
1 envelope onion soup mix
6 pounds of chicken, cut into serving pieces
Prepare or preheat grill to 375 degrees. In medium bowl, blend Russian
dressing, apricot preserves and onion soup. Arrange chicken on grill. Brush
chicken with glaze. Grill chicken and baste frequently with remaining glaze
until it is well done. Serves 8 to 10.
** 10
Summer Mixed Grill
1 c. Italian salad dressing
1/3 c. dry white or red wine
1 t. fresh thyme, chopped
2 bay leaves
1 pound chicken, skinless, boneless, cut into cubes
1 medium white onion, cut into large chunks
1 c. cherry tomatoes
1 pound Italian sausage links, cut into 1 1/2 inch pieces
In a large shallow baking dish, blend real Italian dressing with wine,
thyme and bay leaves. Add meat cubes and vegetables. Stir well to coat.
Cover and place in refrigerator to marinate for at least 4 hours. Stir several
times. Remove meat and vegetables from marinade. Alternately thread
meat cubes and vegetables on skewers. On separate skewers, alternately
thread sausage and vegetables. Place sausage skewers on grill first for
about 1 minute before placing meat skewers on grill. Turn and baste
frequently with remaining marinade, until meat is done and vegetables are
tender. Serves 6.
Burgers with Caramelized Onions & Blue Cheese
2 T. extra virgin olive oil
2 large red, Spanish or sweet onions, thinly sliced
2 garlic cloves, minced or thinly sliced
1 T. fresh rosemary
1 1/2 to 1 3/4 pounds ground chicken
3 oz. blue cheese, crumbled, plus extra for topping
To prepare onions: heat oil in a large skillet over low heat. Add onions,
garlic and rosemary. Cook, stirring occasionally, until onions are deeply
browned and slightly gooey, about 40 minutes. If onions dry out, add water,
1 T. at a time. Use immediately or cover and refrigerate up to 2 days.
Makes 3/4 to 1 c. To prepare burgers: divide meat into 4 balls of equal size.
Divide blue cheese into 4 equal portions. Using your thumb or the back of a
tablespoon, make a shallow hole in each ball. Fill with blue cheese. Shape
burger and carefully seal the opening. Form each into a patty about 3/4 to
1 inch thick. Preheat grill to medium-high. Brush grill grate with oil. Place
burgers on the grate and grill until well seared on both sides, about 5
minutes for medium-rare, or 6 minutes for medium. Top with a few crumbs
of blue cheese and let melt. Serves 4.
3 c. tangerine juice or tangerine-orange juice, no concentrate
5 fresh thyme sprigs
1/4 c. honey
3 T. Spanish paprika
1 T. ground cumin
2 t. French's yellow mustard
2 tsp. ground fennel seeds
2 T. extra virgin olive oil
4 8 oz. boneless, skinless chicken breasts
2 green onions, thinly sliced, for garnish
Combine the juice and thyme in a medium saucepan. Bring to a boil over
high heat. Cook, stirring occasionally, until thickened and reduced to about
1/2 c. Remove the thyme stems and discard. Whisk in the honey until
incorporated. Transfer to a bowl and let cool to room temperature. Heat grill
to medium-high. Stir together the paprika, cumin, mustard powder, and
fennel. Brush both sides of the chicken with the oil. Rub the top of each
breast with some of the spice rub. Place on the grill, rub-side down. Cook
until they are lightly golden brown and a crust has formed, about 3 to 4
minutes. Turn the breasts over. Brush the tops liberally with some glaze.
Flip them. Continue cooking until an instant-read thermometer inserted into
the center registers 155 degrees. Remove from the grill. Brush the spice
rub side with more glaze. Cover loosely with foil. Let rest 5 minutes before
serving.
Grilled Asian Chicken
1/3 c. honey
4 skinless boneless chicken breasts
2 T. low sodium soy sauce
2 limes, juice only
1 t. dark sesame oil
2 t. white onion, chopped
2 T. light cooking oil
2 t. chopped garlic
Prepare and mix all ingredients except chicken, in a medium bowl. Place
chicken in bowl. Stir well to coat chicken. Marinate chicken a few hours or
over night. Preheat grill. Cook chicken on grill until done. Serves 4.
Grilled Chicken en Brochette
2 bay leaves
4 chicken tenderloin steaks, about 1 pound
1 medium zucchini, peeled, 1/2 inch slices
2 small onions, peeled, guartered
8 medium cherry tomatoes
1 T. white sugar
2 T. extra virgin olive oil
2 T. lemon juice
8 medium mushrooms
1/3 c. chili sauce
Combine chili sauce, lemon juice, fructose and bay leaves in medium
bowl. Cut chicken steaks in 2 inch cubes and add to sauce in bowl. Toss well
to coat chicken with sauce. Refrigerate at least 4 hours or overnight to
marinate. Stir several times during marinating. Thread chicken on skewers,
alternating with tomatoes, onions, mushrooms and zucchini. Brush lightly
with oil. Grill over hot coals 6 inches from heat source, about 15 minutes,
turning occasionally. Brush with reserved marinade after turning. Serves 4.
Grilled Chicken Drumsticks
1/3 c. sherry or chicken broth or vegetable broth
8-12 chicken drumsticks, about 4 pounds
1/3 c. low sodium soy sauce
1/4 c. unsalted butter
1/3 c. extra virgin olive oil
2 garlic cloves, minced
1/4 c. parsley, chopped
1/4 c. chives, chopped
Melt butter in medium sauce pan over medium high heat. Add all
remaining ingredients except chicken drumsticks. Saute 10 minutes. Place
drumsticks in flat pan with sides. Pour sauce over drumsticks. Marinate at
least 8 hours, turning several times. When ready to grill, divide marinade
into 4 equal portions, about 1/4 c. each. Wrap 2 or 3 drumsticks and 1/4 c.
marinade in heavy duty aluminum foil, dull side out. Place on grill about 6 to
8 inches from heat. Grill for 40 minutes, turning occasionally. Remove
drumstick from foil & place directly on grill. Continue grilling and turning for
an additional 20 minutes. Serves 4.
Teriyaki-glazed Chicken Burgers
4 hamburger buns or 8 slices of bread
1/4 c. low sodium soy sauce
1/3 c. honey
1/2 c. celery, finely chopped
1 t. garlic clove, minced
1/4 c. white onion, finely chopped
1 pounds ground chicken
1 1/2 inch ginger root, peeled, grated
To make glaze: in a small bowl, combine honey, soy sauce, ginger and
garlic until well-blended. In medium bowl, combine turkey, celery and onion.
Blend in 3 T. of glaze mix. Mix well. Divide and make into 4 patties about
1/2 inch to 3/4 inch thick. Prepare grill. Cook patties until done, turning once
or twice and brush generously with glaze. When patties are almost done,
place buns or bread on grill for a minute to brown. Serves 4.
Special Burgers
2 1/2 to 3 pounds ground chicken
1 large white onion, peeled, diced
10 garlic cloves, diced
1 medium baking potato, peeled, finely shredded
Place ground meat and all other ingredients in large mixing bowl. Using
your hands, blend well. Form into patties. Grill or broil until done. Makes
about 8 to 10 big burgers.
BBQ Peanut Butter Chicken
2 1/2 pounds chicken breast, skinless, boneless
1 c. smooth or chunky peanut butter
2 T. fresh ginger, peeled, minced
1/4 c. low sodium soy sauce
1/4 c. lemon juice
1/4 c. white wine vinegar
8 garlic cloves, minced
Prepare marinade 2 hours or more before ready to grill. Mix all
ingredients except chicken in food processor until well combined. If too
thick, add a little water. Place chicken in medium bowl. Pour sauce over
chicken. Refrigerate. When ready to cook: lightly oil rack and place rack
on medium hot grill. Place chicken on rack to cook. Turn as needed. Grill
until done. Serves 8 to 10.
Barbecue Chicken Burgers
6 green onions, white and green parts, chopped
3 T. tomato paste
1 garlic clove, minced
1 T. low sodium soy sauce
1 T. chili powder
finely grated rind of 1/2 lemon
2 t. white sugar
2 t. Dijon mustard
1 t. coarsely ground black pepper
1 1/2 to 1 3/4 pounds ground chicken
6 hamburger buns or 12 bread slices
Place all ingredients except chicken, in a large mixing bowl. Mix until
well combined. Add chicken. Using your hands or a fork, gently mix until
ingredients are evenly mixed and chicken is well coated. Divide mixture into
4 balls of equal size. Form each into a patty 3/4 to 1 inch thick. Prepare grill
to medium-high heat. Brush grill grate with oil. Place on grate and grill until
well seared on both sides, about 5 minutes on 1 side for medium-rare, or 6
minutes on 1 side for for medium. Just before burgers done, brush patties
with remaining sauce. Serves 6.