GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
- For the chicken: Heat a grill to medium-high heat.
- To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
- In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
- Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
- Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.
SPATCHCOCK BBQ CHICKEN WITH GRILLED GREEN BEAN SALAD
Treat your family to Spatchcock BBQ Chicken with Green Bean Salad. This spatchcock BBQ chicken is complemented perfectly by a grilled green bean salad.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat greased grill to medium heat.
- Place chicken, breast side down, on cutting board with legs toward you. Use kitchen shears to cut along each side of backbone; remove and discard bone. Open up chicken like a book; turn over. Press firmly between breasts to flatten.
- Reserve 2 Tbsp. oil for later use; brush remaining oil, then rub 2 tsp. paprika evenly onto both sides of chicken.
- Place chicken, breast side down, on grill grate; top with weight. (See tip.) Grill 5 min. Remove weight; turn chicken. Grill (without weight) 35 min. or until chicken is done. Brush chicken with 1/2 cup barbecue sauce; grill 5 min. Remove from grill, brush with 1/4 cup of the remaining barbecue sauce. Cover with foil to keep warm.
- Toss beans and onions with remaining oil and paprika in disposable foil pan sprayed with cooking spray. Grill 5 min. or until vegetables are crisp-tender. Remove from grill.
- Cut beans and onions in half; place in medium bowl. Add remaining ingredients, including remaining barbecue sauce; mix lightly. Serve with chicken.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD
I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.
Provided by Jenny Rowan
Categories Chicken
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
- Meanwhile, combine all dressing ingredients except for the BBQ sauce.
- Refrigerate until ready to dress the salad.
- This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
- It will keep in the refrigerator for several weeks.
- Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
- You can also use leftover cut up chicken or bake it in the oven.
- Set chicken aside to cool.
- Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
- Drain and rinse with cold water.
- While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
- When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
- Add the cooked pasta to the bowl and mix well.
- Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
- Cover and chill for several hours or overnight.
- When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.
Nutrition Facts : Calories 316.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 66.5, Sodium 458.2, Carbohydrate 38.5, Fiber 1.9, Sugar 6.6, Protein 32.2
LAYERED TEX-MEX BBQ GRILLED CHICKEN SALAD
It's almost a sure thing that this colorful Layered Tex-Mex BBQ Grilled Chicken Salad will be the most gorgeous dish on the table. And it tastes good too!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1-2/3 cups each
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Spray both sides of chicken with cooking spray. Grill 4 min. on each side. Brush with 2 Tbsp. barbecue sauce. Grill 2 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce.
- Remove chicken from grill. Let stand 5 min. Cut chicken into strips.
- Cover platter with lettuce; top with layers of corn, chicken, salsa and cheese. Drizzle with dressing; top with chips.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 6 g, Protein 21 g
BBQ CHICKEN SALAD WITH GRILLED APPLES
Get tips on buying and prepping produce for this BBQ Chicken with Grilled Apples recipe with this how-to video. Requiring just seven ingredients and 20 minutes of prep time, this BBQ Chicken Salad with Grilled Apples is a Healthy Living recipe you'll want to keep on hand!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Brush chicken, apples and onions with Italian dressing. Grill 10 min. or until chicken is done (165°F) and apples and onions are tender, turning occasionally and brushing chicken with barbecue sauce the last few minutes.
- Slice chicken. Toss with salad greens, apples and onions.
- Serve topped with ranch dressing.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
BBQ GRILLED CHICKEN & PINEAPPLE SALAD
Fresh greens and pineapple are topped with juicy grilled chicken with accents of red pepper and raspberry vinaigrette dressing to make this delectable salad.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Grill pineapple slices 4 min. on each side; remove from grill. Grill chicken 5 min. on each side. Brush with 2 Tbsp. barbecue sauce; grill 2 to 4 min. or until chicken is done (165°F), turning after 2 min. and brushing with remaining barbecue sauce.
- Cut chicken crosswise into strips. Cut pineapple into 1/2-inch chunks.
- Cover 6 serving plates with greens; top with pineapple, peppers, chicken and dressing.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 13 g, Protein 25 g
GRILLED BBQ CHICKEN SALAD
Not to toot our own horn or anything, but we think this Grilled BBQ Chicken Salad is one of the reasons people grill year-round-no matter what the weather.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, about 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Place chicken on greased grill. Brush with barbecue sauce. Grill, covered, 4 minutes.
- Add vegetables to grill. Continue grilling chicken and vegetables 4 to 5 minutes on each side or until chicken is cooked through and vegetables are tender, frequently brushing chicken with barbecue sauce and vegetables with Italian dressing. Slice chicken and vegetables.
- Toss chicken, vegetables and greens. Serve with Ranch dressing. Sprinkle with KRAFT Shredded Cheddar Cheese, if desired.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
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