MARINATED CHICKEN BROCHETTES
This is a Low fat recipe by Delia smith. No need for oil the chicken is moist and tender and great flavour. Good served with a fresh coriander (cilantro) chutney. I served mine with a low fat coleslaw, boiled rice cooked in vegetable stock with fresh coriander and spring onions and a vegetable curry.
Provided by aunty carol
Categories Chicken Breast
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade.
- Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
- Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
- 30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
- Preheat the grill to its highest setting for 10 minutes.
- Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.
Nutrition Facts : Calories 364.6, Fat 9.4, SaturatedFat 2.3, Cholesterol 154.6, Sodium 373, Carbohydrate 13.4, Fiber 1.5, Sugar 6.7, Protein 54.5
CHICKEN MARINADE
Steps:
- In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
- Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
- Preheat the oven to 350 degrees F.
- Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.
MARINATED CHICKEN BRUSCHETTA
The Italian tomato salsa brightens up grilled chicken. Also delicious served over mixed salad greens.
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
- 2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
- 3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.
- For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.
- Cost per recipe*: $10.49.
- Cost per serving*: $1.75.
- *Based on average retail prices at national supermarkets.
MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES
I got this recipe from a Low Calorie better Homes and Gardens (Spring 1998) I'm really not a low calorie kind of person (I should be...) but this is a delicious meal. Enjoy! Preparation time includes 2 hour marinating time.
Provided by MsPia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
- Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
- Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
- Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
- Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.
Nutrition Facts : Calories 199.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 210.8, Carbohydrate 9.3, Fiber 0.2, Sugar 8.7, Protein 25.2
MARINATED CHICKEN BRUSCHETTA
The Italian tomato salsa brightens up grilled chicken. Also delicious served over mixed salad greens.
Provided by Wish-Bone
Categories Trusted Brands: Recipes and Tips Wish-Bone®
Time 1h2m
Yield 6
Number Of Ingredients 5
Steps:
- Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
- Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
- Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 5.3 g, Cholesterol 80.6 mg, Fat 11.5 g, Fiber 0.6 g, Protein 29.9 g, SaturatedFat 2 g, Sodium 562.5 mg, Sugar 3.4 g
GRILLED MARINATED LAMB BROCHETTES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into 16 1 1/2-inch cubes.
- Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
- Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
- Meanwhile, preheat oven broiler or grill to high.
- Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
- Brush the skewers with the oil and the reserved marinade.
- Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
- Serve immediately. Garnish with the watercress.
Nutrition Facts : @context http, Calories 664, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1689 milligrams, Sugar 24 grams
MOROCCAN CHICKEN BROCHETTES
Provided by Anissa Helou
Categories Chicken Garlic Summer Grill Grill/Barbecue Parsley Cumin Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Garlic Sauce:
- Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
- Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
- Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
- Chicken:
- Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
- Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
- Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
MARINATED BROCHETTES OF LAMB WITH HONEY
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into 16 2-inch cubes.
- Combine the lamb with lemon juice, olive oil, wine, honey, rosemary, garlic, cumin, salt and pepper. Blend well, cover with plastic wrap and marinate for 15 minutes.
- Preheat the oven broiler or a charcoal grill. If wooden skewers are used, soak them in cold water until ready to use.
- Drain the meat, reserving the marinade, and arrange the meat on four skewers, alternating with red pepper, onion and eggplant squares.
- Broil under high heat 3 minutes for rare on each side, brushing with the reserved marinade.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 30 grams, Carbohydrate 48 grams, Fat 51 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 1301 milligrams, Sugar 35 grams
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