365 More Ways to Cook Chicken (365 ways) (40 page)

1.
In a nonreactive medium saucepan, combine onion, chili sauce, ketchup, molasses, Worcestershire, vinegar, mustard, and Tabasco. Mix well. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 20 minutes.

2.
Meanwhile, prepare a medium-hot fire in a barbecue grill. Grill chicken, skin side down, 10 minutes. Turn skin side up and grill 5 minutes.

3.
Brush chicken with some of sauce and grill, turning occasionally and brushing with more sauce, until chicken juices run clear when pricked with tip of a knife, 20 to 30 minutes longer. (Breast meat will take less time than thighs and drumsticks.) Stop basting about 5 minutes before chicken is done.

Prep: 20 minutes Marinate: 2 hours Cook: 35 to 45 minutes Serves: 4 to 6

• 1 (14-ounce) can unsweetened coconut milk
  

• 3 tablespoons fish sauce (nam pla)
  

• 3 tablespoons rice wine vinegar
  

• 1 tablespoon lime juice
  

• 1 tablespoon soy sauce
  

• 1 tablespoon curry powder
  

• 3 garlic cloves, finely chopped
  

• ½
  to ¾ teaspoon crushed hot red pepper, to taste
  

• 1 (3
  ½
  -pound) chicken, cut into 8 pieces
  

1.
In a shallow 2-quart baking dish, combine coconut milk, fish sauce, vinegar, lime juice, soy sauce, curry powder, garlic, and hot pepper. Add chicken and turn to coat completely. Cover and refrigerate at least 2 or up to 8 hours.

2.
Prepare a medium-hot fire in a barbecue grill. Remove chicken from marinade; reserve marinade. Grill chicken, skin side down, 10 minutes. Turn and grill, skin side up, 5 minutes. Brush with marinade and continue to grill, turning occasionally and brushing often with marinade, until chicken juices run clear when pricked with a knife tip, about 20 to 30 minutes longer. (Breasts will take less time than thighs or drumsticks.) Stop basting about 5 minutes before chicken is done.

Prep: 10 minutes Cook: 37 to 42 minutes Serves: 6

• ½
  cup maple syrup
  

• ¼ cup bottled chili sauce
  

• ¼ cup cider vinegar
  

• 2 tablespoons prepared white horseradish
  

• 2 teaspoons dry mustard
  

• 2
  ½
  to 3 pounds chicken drumsticks
  

1.
Prepare a medium-hot fire in a barbecue grill. Meanwhile, in a small nonreactive saucepan, combine maple syrup, chili sauce, vinegar, horseradish, and mustard. Cook over medium-low heat, stirring to dissolve mustard, until sauce is hot, about 2 minutes. Remove from heat.

2.
Grill chicken, turning once, 15 minutes. Brush with some of sauce and continue to grill, turning and brushing occasionally with sauce, until chicken juices run clear when pricked with a knife tip, 20 to 25 minutes longer. Stop basting about 5 minutes before chicken is done.

Prep: 10 minutes Stand: 30 minutes Cook: 30 to 35 minutes Serves: 4

This is a lovely dish for company, especially when you garnish it with the very pretty, lightly grilled orange and lemon slices.

• 2 tablespoons vegetable oil
  

• 2 tablespoons orange juice
  

• 2 tablespoons lemon juice
  

• 1 tablespoon honey
  

• 1 teaspoon dried marjoram
  

• 1 teaspoon grated orange zest
  

• ½
  teaspoon grated lemon zest
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 4 skinless, boneless chicken breast halves
  

• 4 orange slices, cut about ⅛ inch thick
  

• 4 lemon slices, cut about ⅛ inch thick
  

1.
Prepare a medium-hot fire in a barbecue grill. In a small bowl, stir together oil, orange juice, lemon juice, honey, marjoram, orange zest, lemon zest, salt, and pepper. Brush some of glaze over chicken and let stand at room temperature 30 minutes.

2.
Grill chicken, skin side down, 10 minutes. Turn and grill 5 minutes. Brush with glaze and continue to grill, turning and brushing occasionally, until chicken juices run clear when pricked with a knife tip, 15 to 20 minutes longer. Stop basting at least 5 minutes before chicken is done.

3.
A few minutes before chicken is done, brush orange and lemon slices with some of the glaze and grill at edge of grill, turning once, until both sides are lightly tinged with brown, 1 to 2 minutes. Serve chicken garnished with grilled citrus slices.

Prep: 20 minutes Cook: 13 to 15 minutes Serves: 6

The foods of the Mediterranean are lusty and delicious. This chicken is stuffed with a blend of Italian and Greek ingredients to make very pretty chicken rolls that can be served hot or at room temperature with equal success.

• 1¼ cups fresh mint leaves
  

• 3 tablespoons pine nuts
  

• 2 garlic cloves
  

• ½
  teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• 1/3 cup plus 1 tablespoon olive oil, preferably extra-virgin
  

• ¼ cup grated Parmesan cheese
  

• 6 skinless, boneless chicken breast halves
  

• Mint sprigs, for garnish
  

1.
In a food processor, coarsely chop mint leaves, pine nuts, garlic, and
¼
teaspoon each of salt and pepper. With machine on, pour ⅓ cup of olive oil through feed tube and puree until smooth. Add cheese and process about 5 seconds to mix well. Use pesto immediately or refrigerate up to 24 hours.

2.
Prepare a medium-hot fire in a barbecue grill. Pound chicken between pieces of waxed paper to an even ¼-inch thickness. Season with remaining salt and pepper. Spread pesto over chicken, then roll up to enclose pesto. Press gently to flatten rolls slightly and help chicken adhere to itself. Rub rolls with remaining 1 tablespoon oil.

3.
Grill chicken, turning once or twice with a spatula, until white throughout, 13 to 15 minutes.

Prep: 5 minutes Stand: 30 minutes Cook: 10 to 12 minutes Serves: 4

The mustard marinade coats and protects the skinless chicken and forms an almost crunchy grilled “crust.”

• ¼ cup Dijon mustard
  

• 2 tablespoons orange juice
  

• 1 tablespoon vegetable oil
  

• 1 teaspoon grated orange zest
  

• ¼ teaspoon freshly ground pepper
  

• 1 pound skinless, boneless chicken breast halves
  

1.
In a shallow 2-quart dish, stir together mustard, orange juice, oil, orange zest, and pepper. Add chicken and turn to coat all over. Let stand 30 minutes at room temperature or refrigerate up to 2 hours.

2.
Prepare a medium-hot fire in a barbecue grill. Grill chicken, turning once or twice with a spatula, until white throughout, 10 to 12 minutes.

Prep: 10 minutes Cook: 32 to 37 minutes Serves: 6

• 1/3 cup apricot preserves
  

• ¼ cup lemon juice
  

• 1 tablespoon minced fresh ginger
  

• 2 teaspoons Dijon mustard
  

• ½
  teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 6 bone-in chicken breast halves, skin on
  

1.
Prepare a medium-hot fire in a barbecue grill. Meanwhile, in a small saucepan, warm preserves, lemon juice, ginger, mustard, salt, and pepper over medium heat, stirring, just until preserves melt, about 2 minutes.

2.
Grill chicken, skin side down, 10 minutes. Turn and grill 5 minutes. Brush with some of glaze and continue to grill, turning occasionally and brushing with more glaze, until chicken juices run clear when pricked with a knife tip, 15 to 20 minutes longer. Stop basting about 5 minutes before chicken is done.

Prep: 10 minutes Cook: 32 to 38 minutes Serves: 4

If peaches aren’t in season, grill pineapple slices instead and use pineapple preserves in the glaze.

• ½
  cup peach preserves
  

• 2 tablespoons vegetable oil
  

• 1 tablespoon white wine vinegar
  

• 1 tablespoon soy sauce
  

• 1 teaspoon coarsely ground pepper
  

• ½
  teaspoon salt
  

• 4 chicken breast halves, skin on
  

• 2 peaches, peeled and halved
  

• 8 scallions, trimmed to leave
  

• 2 inches of green
  

1.
Prepare a medium-hot fire in a barbecue grill. Meanwhile, in a small nonreactive saucepan, combine preserves, 1 tablespoon of oil, vinegar, soy sauce, pepper, and salt. Cook over medium heat, stirring, until preserves are melted, 2 to 3 minutes.

2.
Grill chicken, skin side down, 10 minutes. Turn and grill 5 minutes. Brush with some of peach glaze and grill, turning and brushing with more glaze, until chicken juices run clear when pricked with a knife tip, 15 to 20 minutes longer.

3.
About 5 minutes before chicken is done, stop adding glaze. Brush peaches and scallions with remaining oil. Grill, turning, until tinged with brown and softened, about 5 minutes. Serve peaches crisscrossed with scallions as an accompaniment to chicken.

Prep: 10 minutes Cook: 5 to 7 minutes Serves: 4

Here’s a quick and easy barbecue that packs a real flavor wallop. I like to serve these cutlets as a sandwich inside crusty rolls spread with mayonnaise and topped with shredded lettuce.

• 3 tablespoons lime juice
  

• 3 tablespoons olive oil
  

• 1 tablespoon honey
  

• 1 teaspoon grated lime zest
  

• ½
  teaspoon cayenne
  

• ¼ teaspoon salt
  

• 1 pound thinly sliced chicken breast cutlets
  

1.
Prepare a hot fire in a barbecue grill. In a small bowl, whisk together lime juice, olive oil, honey, lime zest, cayenne, and salt. Brush some of glaze over both sides of chicken.

2.
Grill chicken, turning once or twice and brushing with any remaining glaze, until white throughout, 5 to 7 minutes.

Prep: 10 minutes Stand: 30 minutes Cook: 10 to 12 minutes Serves: 4

Bottled red wine vinegar and oil salad dressing is the marinade secret here. Long, narrow Japanese eggplants are the perfect size for slicing and skewering, but a small regular eggplant cut into cubes can be substituted. Serve these colorful kebabs over rice as a quick and easy meal.

• 2/3 cup bottled red wine vinegar and oil salad dressing
  

• ¾ teaspoon dried oregano
  

• 1 pound skinless, boneless chicken breasts, cut into
  1½
  -inch chunks
  

• 1 long, narrow Japanese eggplant (about
  6
  ounces), cut into
  ½
  -inch rounds
  

• 1 small zucchini, cut into
  ½
  -inch rounds
  

• 8
  cherry tomatoes
  

1.
In a shallow dish, stir together salad dressing and oregano. Add chicken to dish and stir to coat well. Let stand 30 minutes at room temperature or refrigerate up to 6 hours.

2.
Prepare a medium-hot fire in a barbecue grill. Thread chicken, eggplant, zucchini, and tomatoes onto 4 long metal skewers, beginning and ending with tomatoes. Brush vegetables with some of marinade.

3.
Grill, turning often, until chicken is white throughout and vegetables are softened and browned, 10 to 12 minutes.

Prep: 15 minutes Stand: 20 minutes Cook: 9 to 11 minutes Serves: 4

• ¼ cup fresh lime juice
  

• 2 tablespoons vegetable oil
  

• 1 tablespoon tequila
  

• 1 jalapeño pepper, seeded and minced
  

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ teaspoon salt
  

• 8 scallions, trimmed to leave
  

• 2 inches of green
  

• 1 large ripe avocado
  

• 8 (7- or 8-inch) flour tortillas
  

• 1 cup shredded Monterey Jack or Cheddar cheese (4 ounces)
  

• 1 cup bottled or fresh salsa