This tasty BBQ chicken recipe benefits from having a clean citrus edge and sweetness to round up the flavours in this dish. The orange juice may be substituted with apple if you prefer.
Ingredients:
6 chicken fillets, trimmed
1/2 litre orange juice
3 tbls tomato ketchup or passata (concentrated sieved tomatoes)
2 tbls demerera sugar
1 tsp dried thyme
1/4 tsp Tabasco sauce or your favourite pepper sauce
1 tbls cider vinegar
Directions:
In medium or large sized saucepan add the orange juice, tomato, demerera sugar, cider vinegar, herbs and pepper sauce and bring to a rolling boil. Lower the temperature to a gentle simmer and stir gently and constantly until the sugar has completely dissolved.
Divide the sauce mixture into half and allow it to cool. Place 1/2 sauce in a plastic or glass container and place in your fridge and place the remaining half of the sauce and in an oven-proof dish. At this stage you can now add the prepared chicken breasts to a baking dish and mix it thoroughly with the sauce.
Cover the chicken and sauce mixture, and refrigerate it for at least 4 hours, overnight is preferable for the best flavour.
Now turn on your grill to around 150f and add a little oil to the grill rack to prevent the chicken from sticking.
Remove chicken from refrigerator and add a light spray of oil to the chicken pieces and generously coat them with the marinade. Place the chicken on the grill and cook for 10 or so minutes on each side until it the chicken has cooked through properly, and test to make sure that the juices run clear.
Continue to coat the chicken with the remaining marinade during cooking being careful not to add too much. Once the chicken has cooked through with the sauce, it will have a shiny fruit glaze and will be ready to serve.
BBQ chicken is arguably one of the most popular BBQ foods, and you can view many more tempting BBQ chicken recipes at Barbecue Party, the number one stop for BBQ information, recipes, hints and tips.
If you’re a lover of pistachio nuts, I bet you never guessed they could be used in to dress up a chicken breast, but in this recipe, that’s exactly what they do. While this chicken dish looks fancy, it’s really pretty easy to prepare.
To make this dish you’ll need:
4 boneless chicken breasts,
unsalted butter,
cayenne pepper,
chopped pistachio nuts,
grated parmesan cheese and
chopped green onion.
Preheat the oven to 350 degrees.
Prepare 4 large pieces of foil that are long enough to hold one chicken breast. Place one chicken breast into each piece of foil. Brush the chicken breast with 1 tablespoon of melted, unsalted butter. Sprinkle each breast with cayenne pepper. Wrap the foil completely around each chicken breast.
Place foil packets onto a cookie sheet and bake for 35 minutes.
Remove the chicken from the oven and open up the foil packets. Sprinkle the chopped pistachio nuts over the chicken. Leaving the foil open, return chicken packets to the oven and bake for another 5 minutes, or until chicken juices run clear.
Remove chicken from the foil and place on dishes. Sprinkle each chicken breast with parmesan cheese and chopped green onion.
easy chicken recipes | chicken recipes
Makes 4 servings.
Bonus Recipe: Corn and Garbanzo Bean Salad
To make this dish you’ll need:
2 cans garbanzo beans,
1 jar roasted red pepper salsa or your favorite salsa,
frozen whole kernel corn – thawed and drained,
tomatillo salsa,
2 green onions – thinly sliced,
8 lettuce leaves and
fresh tomato wedges.
Rinse and drain 2 cans of garbanzo beans thoroughly. Place beans into a 2-quart casserole dish. Add in 1 jar of salsa, 1 cup corn, 1/2 cup tomatillo salsa and 2 thinly sliced green onions. Stir to combine all ingredients.
Cover and refrigerate for up to 24 hours before serving.
Line 8 plates with a large lettuce leaf and spoon bean mixture on top. Garnish with fresh tomato slices and sliced black olives if desired.
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