Broiled Chicken With Apples And Ginger Recipes

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

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 BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

BROILED GINGER CHICKEN

Steps:

• Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING

Steps:

• Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
• Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
• Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
• Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
• Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

CHICKEN WITH APPLES AND GINGER

Steps:

• Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
• Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
• Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
• Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.

YOGURT-GINGER MARINATED CHICKEN BREASTS

Steps:

• Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
• Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.
• Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
• Preheat broiler. Toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
• Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

BROILED CHICKEN BREASTS WITH CAYENNE AND GINGER

Steps:

• Place in a small mixing bowl the olive oil, lemon juice, ginger, cumin, turmeric, cayenne pepper, ground coriander and salt. Using a wire whisk, blend well.
• Place the chicken breasts in a shallow baking dish large enough to hold them in one layer. With a pastry brush, coat each piece on both sides with all the marinade. Cover the dish with plastic wrap, and let stand for 10 to 15 minutes.
• Meanwhile, preheat the broiler to high. Remove the chicken from the marinade, and broil in a broiling pan 3 to 4 inches from the source for 4 minutes on the first side.
• Turn the chicken over, and broil it for 3 to 4 minutes more or until done. Do not overcook.
• Reduce temperature to 400 degrees. Return the chicken to the baking dish, and add the melted butter to the sauce in the pan. Return to the oven, and bake for 3 minutes.
• Sprinkle with the fresh coriander, and serve.

BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO

Steps:

• Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
• Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
• Place chicken on plates. Top with warm mango mixture and serve.

BROILED GINGER CHICKEN

Steps:

• Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.

BROILED YOGURT-GINGER CHICKEN BREASTS

Steps:

• Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
• Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.
• Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
• Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.
• Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

BROILED CHICKEN WITH GINGER AND LIME

Steps:

• For the marinade: Whisk the soy, lime juice, oil, sugar, ginger, and garlic together in a small bowl. Pack the chicken pieces into a large sealable plastic bag and pour inthe marinade. Close the bag and let the chicken marinate on the counter for 1 hour. (My note--this is counter to common food safety practices, so I would suggest not leaving it out longer than that!).
• Position a rack near the middle of the oven so the chicken will be about 8 inches from the heating element, and heat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken pieces on the baking sheet--skin up and thicker pieces in the middle of the pan--and slide the pan under the broiler.
• Broil for 10 minutes. Turn the pieces over and broil for another 10 minutes, or until done (juices run clear when pierced with a fork).
• Meanwhile, for the dipping sauce: Melt the butter in a small skillet or saucepan over low heat. Add the lime juice and a big pinch of crushed red pepper.
• Roll the chicken pieces in the lime butter. Transfer to a platter and serve.

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

BROILED CHICKEN WITH APPLES AND GINGER

Steps:

• Preheat the broiler or a grill pan.
• In a large skillet, heat the oil over medium heat; add the onion. Cook, stirring occasionally, until onion softens, about 5 minutes.
• Add the apple, balsamic vinegar, honey and gingerroot. Cook, stirring frequently, until apple slices soften and onions caramelize, about 10 minutes.
• Meanwhile, season the chicken with salt and pepper to taste and place on a broiler-safe pan.
• Broil, turning halfway through cooking, until cooked through, about 12 minutes. Cut chicken lengthwise into slices; transfer to plates.
• Top with apple-onion mixture.