Grilledchickenganuong Recipes

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BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)



Bun Ga Nuong (Grilled Chicken and Vermicelli Salad) image

This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).

Provided by Teresa M

Categories     Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
2 cloves garlic, minced or pressed
2 whole shallots, finely chopped
1/8 cup vegetable oil
2 cups iceberg lettuce, shredded
1 cucumber, sliced
1/4 cup chopped of fresh mint
1/4 cup unsalted, chopped roasted peanuts
1/2 cup rice vermicelli (available in Asian grocery stores)
shrimp
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or 2 teaspoons olive oil

Steps:

  • Mix dressing ingredients together.
  • Set aside.
  • Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
  • Strain in colander.
  • Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
  • When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
  • Cut into bite sized pieces.
  • In each of 4 bowls, divide lettuce and cucumbers.
  • Top with vermicelli.
  • Arrange chicken on top of pasta.
  • Pour about 2 ounces of dressing on each salad.
  • Sprinkle with fresh mint and peanuts.
  • Remove shells from shrimp and clean.
  • Saute shrimp in garlic, shallots and vegetable oil.
  • Set aside.
  • Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
  • Add dressing and set aside.
  • Heat grill.
  • Season shrimp with salt and pepper and 1T of the chopped basil.
  • Grill on both sides and removed when cooked (less than 5 minutes).
  • Put cucumber and carrot mixture in the middle of each of 4 plates.
  • Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

GRILLED CHICKEN MOROCCAN STYLE



Grilled Chicken Moroccan Style image

Categories     Chicken     Marinate     Low Carb     Backyard BBQ     Dinner     Vinegar     Spice     Summer     Grill     Grill/Barbecue     Cinnamon     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley

Steps:

  • Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
  • Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

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