GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 Servings
Number Of Ingredients 19
Steps:
- For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
- For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
- Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
- Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.
GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY
Categories Chicken Poultry Picnic Low Fat Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking.
- Pat chicken dry, then brush with oil and season with salt and pepper.
- Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
- Dip each chicken breast into chutney to coat and serve with remaining chutney.
STICKY HONEY ORANGE GRILLED CHICKEN
A delicious take on orange chicken! Such a bright and delicious blend of sweet, tangy and smokey flavors. Its so easy to make and that glaze will leave everyone craving more. My whole family loved this chicken!
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
- Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
- Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
- Preheat a grill over medium-high heat to about 400 degrees.
- While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
- Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
- Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
- Serve warm with reserved glaze, garnished with parsley if desired.
- Recipe source: adapted slightly from the Neely's
Nutrition Facts : Calories 405 kcal, Carbohydrate 17 g, Protein 44 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 224 mg, Sodium 507 mg, Sugar 15 g, ServingSize 1 serving
SEEKH KEBAB WITH MINT CHUTNEY
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that's been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You'll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.
Provided by Alexa Weibel
Categories dinner, barbecues, finger foods, meat, skewers and kebabs, main course
Time 45m
Yield 6 kebabs
Number Of Ingredients 21
Steps:
- Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
- Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
- Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
- Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.
CHRIS' GRILLED ORANGE CHICKEN
This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.
Provided by CLHARTMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
- Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
- Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g
MINT, ORANGE, AND CHILE CHUTNEY
Steps:
- Pulse all ingredients in a food processor until mint is coarsely chopped.
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