SIMPLE SALT-AND-PEPPER GRILLED CHICKEN
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
- Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
- Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.
SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
- Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
- Heat your grill to high.
- Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
- Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
- Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
- Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
- Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
- Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
BASIL-AND-BLACK-PEPPER-BRINED CHICKEN
Cooking the chicken on the stove top beforehand takes all the guesswork out of grilling bone-in pieces. The brine, which does double duty as an overnight bath and a cooking liquid, infuses it with flavor and ensures it stays juicy. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h30m
Number Of Ingredients 8
Steps:
- In a medium stockpot, combine 6 cups water, sugar, 1/4 cup coarse salt, and crushed peppercorns; bring to a boil. Remove from heat; add 2 cups basil leaves. Let cool completely; cover and refrigerate 30 minutes. Add chicken; refrigerate, covered, overnight.
- Bring chicken to a boil in liquid. Skim well; reduce heat and vigorously simmer until just cooked through and a thermometer inserted in thickest part of each piece (avoiding bones) reads 165 degrees, about 15 minutes. Transfer chicken to a wire rack set in a rimmed baking sheet; let dry, 45 minutes to 1 hour. (Chicken can be made ahead and refrigerated in an airtight container up to 1 day; bring to room temperature before grilling.)
- In a small saucepan, melt butter over medium, then add remaining 1/4 cup basil and ground pepper. Prepare grill for direct and indirect cooking; lightly brush grates with oil. Grill chicken over direct heat, turning occasionally, 5 minutes. Brush with basil butter and continue grilling until charred in spots and heated through, about 10 minutes more. (If flare-ups occur, or chicken is nicely colored before it's heated through, move to indirect heat.) Remove from heat and brush with more butter. Serve, garnished with basil sprigs and sprinkled with flaky salt.
CHICKEN GRILLED WITH BLACK PEPPER AND SALT
I invented this recipe by accident. I was marinating chicken in pepper and salt to try a new dish and ended up grilling chicken without bothering about any other ingredient and simply loved it. I have started grilling fish in the same style. its easy and so delicious!
Provided by Pooja Kanal
Categories One Dish Meal
Time 10m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 3
Steps:
- Place the chicken breasts on a plate.
- Run salt on the breasts on both sides.
- rub freshly ground peppercorns on the breasts on both sides and grill until cooked.
Nutrition Facts : Calories 271.2, Fat 13.7, SaturatedFat 4, Cholesterol 92.8, Sodium 93.1, Carbohydrate 5.6, Fiber 2.2, Sugar 0.1, Protein 31.1
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
EASIEST BLACK PEPPER CHICKEN
I like this recipe because it is so easy to cook and tastes so well. It is something that comes out of my endless experimentation with what I call as fusion cooking.
Provided by Mini Ravindran
Categories One Dish Meal
Time 22m
Yield 6 chicken drumsticks or breasts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Take a big bowl and put the yogurt.
- Add coarse pastes of onion and garlic.
- Add the deskinned chicken.
- (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
- Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
- Add cloves, green cardamoms, cinnamon and bay leaves.
- Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
- Empty the bowl with all its ingredients in the oil.
- Saute on high flame for 3-4 minutes.
- Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
- Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
- When done garnish with tomatoes, fresh coriander or parsley.
- Serve warm with pita bread, tortillas,Indian bread or rice.
Nutrition Facts : Calories 268.6, Fat 15.1, SaturatedFat 3.2, Cholesterol 89.6, Sodium 105.8, Carbohydrate 9.8, Fiber 0.8, Sugar 5.8, Protein 22.7
CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH
I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!
Provided by TheOtherJuliaGulia
Categories BBQ & Grilled Chicken Salads
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
- Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
- While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
- Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g
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