If you haven't already fired up the barbecue grill, better get to it, as you might want to try one or more of the grilled chicken recipes up for grabs this week. Chicken continues to be a popular choice for backyard barbecues, but I am not denying the appeal of a nice, ribeye steak now and then (for meat eaters, that is).
Grilled veggies are always good with anything, or even by themselves. If you love grilled veggies and meat, check out the recipe for the panzanella salad.
Tie on your apron, grab a barbecue fork or tongs and let's get to grilling!
Grilled chicken fajitas
For the marinade:
- 1/3 cup coarsely chopped fresh cilantro
- 1/4 cup lime juice
- 3 cloves garlic, minced or pressed
- 5 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dark brown sugar
- 1/2 teaspoon kosher salt
- 3 boneless, skinless chicken breasts, pounded to 1/2 -inch thick
For the vegetables:
- 1 large red bell pepper, cut into 1/4 -inch strips
- 1 large green bell pepper, cut into 1/4 -inch strips
- 1 large white onion, cut into 1/4 -inch strips
- Olive oil
- Kosher salt
- Sour cream
- Flour tortillas
- In a small bowl, mix together all of the ingredients for the marinade. Place the chicken breasts in a large resealable plastic bag and pour marinade all over. Seal the bag, removing as much air as possible and allow to marinate for 30 minutes in the refrigerator.
- Prepare grill to medium-high heat. Remove the chicken from the marinade and cook until browned on both sides and cooked through, about three to five minutes per side. Remove the from the grill and allow to rest five to ten minutes. Slice into 1/2 -inch strips.
- While the chicken is resting, toss the peppers and onion with a little olive oil and a pinch of salt. Place a cast iron skillet directly on the hot coals in the grill (or on the grate if using a gas grill), and when heated, add the peppers and onions. Continue to cook, stirring frequently, until they are soft and nicely browned, about 5 to 10 minutes.
- Heat the tortillas on the grill or in the oven until soft. Assemble fajitas with the vegetables, chicken and a dollop of sour cream.
Sweet and spicy wings
- 2 1/2 tablespoons ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon seasoned salt
- 5 pounds chicken wings, rinsed and dried
- 1 cup honey
- 1/2 cup hot barbecue sauce (or more to taste; use your favorite)
- 3 tablespoons apple juice
- Disposable foil pan
- In a small bowl, mix together the pepper, onion powder, chili powder, garlic powde, and seasoned salt. Place the chicken wings in a large resealable plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
- Prepare grill and heat to medium high. Cook chicken wings for 25 minutes. Turn the wings and cook for another 20 to 25 minutes.
- While the wings are cooking, mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through. Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and cook for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. Remove from the grill and serve immediately.
Grilled chicken breast
- 1 large onion, chopped
- 2/3 cup butter, melted
- 6 tablespoons cider vinegar
- 4 teaspoons sugar
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons ground mustard
- 1/2 teaspoon hot pepper sauce
- 2 garlic cloves, minced or pressed
- 6 bone-in chicken breast halves (4 to 5 pounds), skin removed
- In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally.
- Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15 to 25 minutes longer or until juices run clear, basting occasionally with reserved marinade. Makes 6 servings.
Panzanella salad with grilled chicken
From Good Housekeeping.
- 2 tablespoons red wine vinegar
- 1 clove garlic, pressed
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 4 tablespoons olive oil
- 1/4 loaf (16-ounce) country-style bread, cut into 3/4 -inch-thick slices
- 2 medium red peppers, each cut lengthwise into quarters
- 1 medium red onion, cut into 1/2 -inch-thick slices
- 1 pound skinless, boneless chicken-breast halves
- 2 pounds plum tomatoes, cut into 1-inch chunks
- 1/4 cup (loosely packed) small fresh basil leaves or 2 tablespoons chopped leaves
- Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.
- Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.
- In jelly-roll pan, brush bread slices, red peppers and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers and onions into 1/2 inch pieces.
- Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve. Makes 4 servings.