Chicken Mon Recipes

MOM'S CHICKEN

Mom's Chicken image

Provided by Michael Symon : Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

Steps:

In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

CHICKEN, MON!

Chicken, Mon! image

Marinated & grilled chicken topped with a refreshing tropical salsa developed for RSC#8. Cook time does not include marinating time. Papaya contains papain which helps digestion and is used to tenderize meat.

Provided by Elmotoo

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb chicken breast, boneless, skinless
1/4 cup rum
3 tablespoons fresh ginger
1 tablespoon garlic
1 tablespoon mustard
2 tablespoons vinegar
1/4 cup vegetable oil
1/2 cup fresh mango, peeled & pitted
1/2 cup fresh papaya, peeled & seeded
1 cup diced mango
1 cup diced papaya
1 tablespoon ginger puree
1/4 cup coconut flakes
1/4 cup chopped of fresh mint
1/4 cup chopped fresh scallions (white and green parts)
1 pinch salt
1 jalapeno, minced, seeded if desired

Steps:

In a food processor, puree ginger. Reserve 2TB for salsa. Add remaining marinade ingredients & puree. Put in a ziptop bag w/chicken & marinate in the refrigerator 2 hours or so.
Combine all salsa ingredients. Allow to sit at room temperature to allow flavors to blend.
Remove chicken from marinade; discard marinade. Grill chicken. Slice on the bias. Serve over rice and top with the salsa.

Nutrition Facts : Calories 449, Fat 26.2, SaturatedFat 6.3, Cholesterol 72.6, Sodium 177, Carbohydrate 20.8, Fiber 3.4, Sugar 15.1, Protein 25.3

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