BBq Chicken
Bbq Split Chicken
Ingredients
1 (4 to 6-pound) chicken
Marinade:
3 tablespoons olive oil
2 ounces honey
1 bunch freshly chopped cilantro leaves
1 quart buttermilk
Rub:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
4 tablespoons ground cumin
Salt and freshly ground black pepper
4 cloves fresh minced garlic
Basting liquid:
1/2 cup olive oil
3 tablespoons ground cumin
3 tablespoons fennel seed
For the marinade:
Mix olive oil, honey and cilantro in a bowl, add buttermilk and mix well.
Directions
For the rub:
Mix ingredients in a small bowl and set aside until ready to use.
For the basting liquid:
Combine the ingredients in small bowl and place by the grill with a brush for basting.
Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.
After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.
When cooked through, Place the chicken, flesh side down, on the grill over high heat to get grill marks.
Serving Suggestion:
Genoa Style Minestrone Soup
Genoa Style Minestrone Soup
Cook Time 2 – 3 hours, Serves 6 – 8
Ingredients:
4 quarts water
1 pound ham
1 pound bony chicken parts
1/4 pound sliced prosciutto or bacon
2 cups diced potato
2 cups sliced celery
1 16 oz. can stewed tomatoes with juice (unseasoned)
4 small zucchini, sliced in 1/2 -inch pieces
1 1/2 cups sliced leeks
1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.
1/2 cup salad
macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)
1 pound fresh peas, shelled
3 to 4 cups shredded white cabbage
2 teaspoons salt
1 teaspoon oregano
½ teaspoon basil
Pesto sauce
Directions:
Combine water, ham, chicken, and prosciutto, and bring to boiling.
Cover and simmer 2 hours.
Strain and reserve stock; discard bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt and pepper to taste.
Braised Chicken Legs with White Wine, Bacon, Sweet Onions & Mushrooms
Braised Chicken Legs with White Wine, Bacon, Sweet Onions & Mushrooms
A large, straight-sided-ovenproof sauté pan with a lid is ideal for making this chicken braise.
Ingredients
8 small sweet onions
4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 pounds)
4 chicken drumsticks (1-1/4 to 1-1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
8 medium cremini mushrooms, trimmed and halved
3 ounces bacon (3 strips), cut crosswise into 1/4-inch strips
1 medium carrot, peeled and sliced in 1/4-inch rounds
1 cup dry white wine
3 large thyme sprigs
1 cup homemade or low-salt canned chicken broth
2 teaspoons fresh thyme leaves
Directions
Position a rack in the center of the oven and heat the oven to 350 degrees F.
Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, and then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole while cooking.
Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are browned. 3 to 5 minutes more.
Transfer to a plate. Pour out and discard all the fat from the pan.
Put the pan over medium heat. Add the peeled onions, mushrooms, bacon, and carrot to the pan and cook until the bacon is crisp and the vegetables are browned, 8 to 10 minutes. Add the wine and thyme sprigs and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Boil until the wine has reduced to 1/2 cup, about 5 minutes. Add the chicken broth and bring to a boil.
Return the chicken pieces to the pan, along with any accumulated juices, and cover. Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.
With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering the dish loosely with foil. Discard the thyme sprigs. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce will be nicely salted at this point, if not adjust to your own taste). Pour the sauce over the chicken, sprinkle with the thyme leaves, and serve.
SERVING SUGGESTIONS:
Serve with mashed potatoes.
DRINK SUGGESTIONS:
Pair this braise with a crisp, semi sweet white wine from northern Italy, such as the Gini Soave Classico.
Chicken with Mozzarella Diabetic Friendly!
Chicken with Mozzarella Diabetic Friendly!
Smoked mozzarella and spinach are rolled into chicken breasts that are coated in bread crumbs for this main dish recipe, which is perfect for entertaining. I’ve included the Nutritional facts for you to see how healthy this really is for everybody!
YIELD: 6 chicken rolls
Nutrition Facts per Serving:
CARB GRAMS PER SERVING: 6
Calories: 274
Protein(gm): 35
Carbohydrate(gm): 6
Fat, total(gm): 11
Cholesterol(mg): 77
Saturated fat(gm): 3
Dietary Fiber, total(gm): 1
Vitamin A(IU): 1895
Vitamin C(mg): 4
Sodium(mg): 368
Calcium(DV %): 182
Iron(DV %): 1
Diabetic Exchanges
Vegetables(d.e): 2
Very Lean Meat(d.e): 5
Fat(d.e): 1
6 skinless, boneless chicken breast halves (1 1/2 pounds)
Salt
Black pepper
1/4 cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
1/2 10 ounce package frozen chopped spinach, thawed and well drained
3 tablespoons pine nuts or walnuts, toasted
3/4 cup shredded smoked mozzarella cheese (3 ounces)
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.
2. For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and Parmesan cheese.
3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
4. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks before serving. Makes 6 chicken rolls.
Chef Bobs Comfort Food The American Cuisine 