Paul Prudhommes Best Damned Grilled Chicken Recipes

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PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS



Paul Prudhomme's Bronzed Chicken Breasts image

Provided by Richard Flaste

Categories     dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

1 tablespoon salt
1/2 teaspoon sweet paprika
1 teaspoon white pepper
1 teaspoon granulated or powdered onion
1 teaspoon granulated or powdered garlic
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

Steps:

  • Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
  • Blend the seasonings and sprinkle the chicken pieces evenly with them.
  • Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams

THE BEST DAMN GRILLED CHICKEN I EVER ATE RECIPE



The Best Damn Grilled Chicken I Ever Ate Recipe image

Provided by á-170456

Number Of Ingredients 22

2 tablespoons salt
2 tablespoons sugar
1 tablespoon soy sauce plus
1 1/2 teaspoons soy sauce
1 tablespoon onion powder plus
1 teaspoon onion powder
1 tablespoon ground ginger plus
3/4 teaspoon ground ginger
1 tablespoon garlic powder
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/2 teaspoons freshly-ground white pepper
1 1/4 teaspoons ground cardamom
1 1/4 teaspoons cinnamon
1 1/4 teaspoons nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon freshly-ground black pepper
3/4 teaspoon ground habanero chile peppers
4 bay leaves
1 chicken - (3 to 4 lbs) cut up
4 tablespoons unsalted butter

Steps:

  • Make a paste of the first 17 spice ingredients (salt through bay leaves) in a large bowl or zip-lock bag. Place the chicken pieces in the bowl and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap and refrigerate 6 to 8 hours. When ready to cook, light the coals or prepare the grill. Bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off of the chicken, combine it with any paste remaining in the bowl and stir in into the butter. Place the large pieces of the chicken on the hottest spot on the grill and the smaller pieces on the less hot section and cook, turning the pieces and basting several times with the butter paste mixture, until done. This recipe yields 4 servings.

PAUL PRUDHOMME'S CHICKEN DIANE



Paul Prudhomme's Chicken Diane image

This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.

Provided by Juju Bee

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

12 ounces boneless skinless chicken breasts, cut into strips (*)
1/2 lb fresh mushrooms, sliced
6 ounces unsalted butter or 6 ounces margarine
1 tablespoon cajun magic poultry seasoning
2 teaspoons cajun magic poultry seasoning
1/4 cup green onion top, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic, minced
1 cup chicken stock
6 ounces pasta, dry (We like Fettuccine)
shrimp, may be substituted

Steps:

  • Cook pasta and set aside.
  • Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
  • Heat a skillet over a high fire until it's hot (about 4 minutes).
  • Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
  • Add mushrooms and cook 2 minutes.
  • Add green onions, parsley, garlic and stock.
  • Cook 2 more minutes or until the sauce is at a rolling boil.
  • Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
  • Cook for 3 minutes and add the cooked pasta.
  • Stir and shake the pan to mix well.
  • Serve immediately.

THE PUBLICAN GRILLED WHOLE CHICKEN



The Publican Grilled Whole Chicken image

This chicken recipe has been on the menu at The Publican since it opened, and it's one of the signature dishes. You'll learn how to debone a whole chicken while leaving the skin intact, and how to grill it so it has a perfect char on the outside while the meat stays juicy on the inside. This is a can't-miss hit for summertime.

Provided by Paul Kahan

Categories     main-dish

Time P2DT1h20m

Yield 4 servings

Number Of Ingredients 8

3 1/2 pounds whole chicken, preferably deboned by butcher
3 teaspoons Kosher salt, divided
2 cloves garlic, coarsely chopped
1/2 teaspoon freshly ground black pepper
2 tablespoons Espelette or Aleppo pepper
2 tablespoons dried oregano, preferably Mexican oregano
1 cup extra-virgin olive oil
5 tablespoons lemon juice, freshly squeezed, from 1?2 lemons

Steps:

  • Debone and pre-salt the chicken: First, stand the chicken up on its neck and cut down both sides of the backbone to remove it. Trim away the loose fat at the tail end. Make a slit at the breastplate, clear away the membranes on either side with your finger, and pop the breastplate out; remove it in one piece. Slice away the ribcage on both sides. Make a slit on either side of the thigh bone, tuck the knife underneath the bone, scrape the meat to the knee joint, pop the bone out and remove, as well as any cartilage remaining from the backbone.Repeat with other side. Finally, remove the wishbone. Tuck the wings under the chicken. Salt the chicken on both sides with 2 teaspoons kosher salt and refrigerate for 24 hours. (Reserve bones and trimmings for stock.)
  • Marinade: Sprinkle remaining teaspoon of salt over coarsely chopped garlic on a cutting board. Chop together until the garlic is minced, then transfer to a bowl. Add black pepper, Espelette pepper, oregano, olive oil, and lemon juice; whisk to combine. Pour the marinade over the chicken and make sure the entire chicken is coated. Cover and refrigerate for 24 hours.
  • Heat one side of your grill to medium-high, the other to medium-low. For a charcoal grill, use a chimney stuffed loosely with paper at the bottom; place the charcoal on top, and light the paper. Allow the coals to heat for about 20 minutes before pouring them onto one side of the grill. Replace the grill grate and allow it to heat up for 5 minutes.
  • The grill should be very hot. Allow excess marinade to drip off the chicken; then, quickly and carefully place the chicken skin-side down over direct heat and allow to cook for several minutes. (If flames flare up, move the chicken away from the coals.) When the skin is golden and lightly charred, move the chicken to the cooler side of the grill. Keep the breasts furthest from the heat, as the leg and thighs take longer to cook. Cover the grill; control the temperature by using the vents on the lid and under the grill. They should both be open halfway. Continue cooking, 3-4 minutes.
  • Check on the chicken and adjust placement as needed to control heat exposure; cover grill and continue cooking, 5-7 minutes. Once the skin is charred golden-brown, flip the chicken and finish cooking over indirect heat with the grill covered, about 10-12 minutes. The chicken is done when it registers 165 degrees F, or the juices from the drumstick run clear.
  • Remove chicken from the grill. Rest the chicken prior to carving, 5-7 minutes. Carve the chicken: Cut each breast into two pieces, and separate the legs from the thighs. Arrange on a platter and dress with a squeeze of fresh lemon juice before serving.

PAUL PRUDHOMME'S BEST DAMNED GRILLED CHICKEN



PAUL PRUDHOMME'S BEST DAMNED GRILLED CHICKEN image

Categories     Chicken     Grill/Barbecue

Yield 4 people

Number Of Ingredients 19

1 3-4 pound chicken, cut up
2 T salt (this is a little high--tastes too salty)
2 T sugar
1 T plus 1/2 t soy sauce
1 T plus 1 t onion powder
1 T plus 3/4 t ground ginger
1 T garlic powder
1 T grated lemon peel
1 T grated lime peel
1 1/2 t white pepper
1 1/4 t ground cardamom
1 1/4 ground cinnamon
1 1/4 t ground nutmeg
1 1/4 t ground savory
3/4 t ground allspice
3/4 t black pepper
3/4 ground cayenne pepper
4 bay leaves
4 T butter

Steps:

  • Rinse chicken & pat dry. Combine seasoning past ingredients in bowl. Rub paste into each piece of chicken. Seal in ziplock bag and refrigerate 6-8 hours. When ready to cook, bring chicken to room temperature. Place butter in small skillet and melt. With spoon, gently scrape as much of paste as possible off the chicken and stir into melted butter. Discard bay leaves. Put chicken on grill. Baste several times with butter and spice mix. Serve with beans and rice, or potato salad. Pair with spicy Escorihuela Gascon or Luca Syrah from Mendoza, Argentina

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