Broiled Garlic And Pepper T Bone Ala Elswet Recipes

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GRILLED GARLIC, LEMON AND PEPPER BUTTERFLIED CHICKEN



Grilled Garlic, Lemon and Pepper Butterflied Chicken image

Five ingredients combine to create a simply delicious marinade for a whole chicken prepared on the grill.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h5m

Yield 4

Number Of Ingredients 6

1 whole chicken (3 to 3 1/2 lb)
1/4 cup fresh lemon juice
1/4 cup olive or vegetable oil
2 teaspoons cracked black pepper
6 cloves garlic, crushed
1 teaspoon salt

Steps:

  • Place chicken, breast side down, on cutting board. With kitchen scissors (or sharp knife), cut along one side of backbone from neck to tail, then cut along other side of backbone and remove bone.
  • Turn chicken breast side up, and place flat with legs and wings to the sides. Press down on breast bone with palm of hand to flatten chicken.
  • In large resealable food-storage plastic bag, mix remaining ingredients. Place chicken, breast side down, in bag; seal bag and turn to coat. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • Heat gas or charcoal grill on high heat at least 15 minutes before adding chicken.
  • Remove chicken from marinade; discard marinade. Reduce grill heat to medium. Place chicken, breast side up, on grill. Cover grill; cook 20 minutes. Turn chicken, breast side down. Cover grill; cook 10 to 15 minutes longer or until brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Cut chicken into 4 quarters to serve.

Nutrition Facts : Calories 480, Carbohydrate 3 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 1/2 g

CHEF JOHN'S BROILED CHICKEN



Chef John's Broiled Chicken image

The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 40m

Yield 6

Number Of Ingredients 3

1 small onion, sliced
1 (3 pound) whole chicken, cut in half, backbone removed
salt as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
  • Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g

EASY GARLIC BROILED CHICKEN



Easy Garlic Broiled Chicken image

This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley.

Provided by AVASEWELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
¼ teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste

Steps:

  • Preheat the oven broiler. Lightly grease a baking pan.
  • In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
  • Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
  • Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 2.3 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 12.4 g, Sodium 615.2 mg, Sugar 0.2 g

BROILED GARLIC AND PEPPER T-BONE, ALA ELSWET



Broiled Garlic and Pepper T-Bone, Ala Elswet image

This recipe is for two [2] thin, sweet, tender, 1/2" thick T-Bones; about 8 ounces each, including the bone. "ala Elswet" is for the garlic and pepper lovers in the carnivorous kingdom. This is super-easy and tastes SO GOOD! We love it! We hope you love it, too.

Provided by Pagan

Categories     Steak

Time 8h7m

Yield 2 Steaks, 2 serving(s)

Number Of Ingredients 6

16 ounces beef t-bone steaks, store-butcher sliced into thin 1/2-inch steaks (timing will be different for 1-inch steaks!)
4 large garlic cloves, sliced paper thin, large-jumbo sized cloves
1 teaspoon salt
1 teaspoon meat tenderizer, no MSG, unseasoned
2 tablespoons virgin olive oil
1 tablespoon black pepper, coarsely ground

Steps:

  • Oil both steaks well and place into lined broiling pan. Do NOT use rack, or the meat will be dry! Pour remaining oil over steaks and turn steaks over and over to thickly coat.
  • Halve salt, tenderizer, and pepper equally; sprinkle both steaks, both sides. Halve sliced garlic cloves and place on both sides of both steaks.
  • Let steaks marinate a minimum of 4 hours [overnight is highly preferred]. Turn steaks over to saturate other side, half way through marination time, if possible, replacing errant garlic slices.
  • Preheat oven to broil, and broil steaks in broiling pan 4 minutes on top side, flip, and 3 minutes on other side for medium.
  • 3 minutes on top side, flip, and 2 minutes on bottom for medium-rare.
  • 5 minutes on top side, flip, and 4 minutes on bottom for well.

Nutrition Facts : Calories 639.5, Fat 48.6, SaturatedFat 15.1, Cholesterol 138.3, Sodium 1288.1, Carbohydrate 4.5, Fiber 1, Sugar 0.1, Protein 44.3

BROILED CHICKEN WITH PEPPERS



Broiled Chicken With Peppers image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 russet potato, peeled and cut into 1-inch cubes
Kosher salt
8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 heaping tablespoon dried oregano
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion, cut into 1-inch pieces
1 large green bell pepper, cut into 1 1/2-inch pieces
6 cloves garlic, smashed
4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.

Nutrition Facts : Calories 611, Fat 42 grams, SaturatedFat 10 grams, Cholesterol 169 milligrams, Sodium 243 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 38 grams

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