Sweet And Sour Grilled Chicken Pizza Recipes

CAPRESE GRILLED CHICKEN

Steps:

• Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
• Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
• Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

GRILLED SWEET AND SOUR CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (165°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

SPICY SWEET-AND-SOUR GRILLED CHICKEN

Steps:

• Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
• Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
• Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
• Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
• Serve chicken with reserved sauce.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET AND SOUR GRILLED CHICKEN PIZZA

Steps:

• 1. Coat chicken with 2 tablespoons of the marinade. Heat a grill pan over medium-high heat. Grill chicken for 5 to 6 minutes, turning after 3 minutes. Place chicken on a cutting board and slice into strips. Set aside. 2. Heat oven to 500 degrees F. Lightly coat a 14-inch pizza pan with nonstick cooking spray. 3. On a lightly floured surface, roll out dough into a 14-inch circle. Gently roll up onto a lightly floured rolling pin and unroll onto prepared pizza pan. 4. Scatter 1-1/2 cups of the cheese evenly over the dough. Scatter the chicken slices, onion and pineapple over the cheese. Drizzle the remaining 4 tablespoons of marinade over the top and sprinkle on the remaining 1/2 cup of cheese. Bake at 500 degrees F for 15 to 18 minutes or until nicely browned on bottom. Remove from oven. 5. Cool slightly and cut into 8 slices before serving.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Rinse chicken and pat dry.
• Place in a medium size shallow dish.
• In a small saucepan; blend honey, lemon juice, Worcestershire sauce, mustard, wine, basil, and red pepper sauce.
• Stir until warm over low heat, pour over chicken.
• Cover and marinate in the refrigerator at least 1 hour.
• Remove chicken from marinade, reserving the marinade.
• Place chicken on a hot grill 3 to 4 inches from the coals.
• Cook 30 to 40 minutes or until tender; turning and brushing with marinade, occasionally.
• Serve immediately.

GRILLED SWEET & SOUR PACKETS

Steps:

• Heat gas or charcoal grill.
• Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast.
• Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion.
• Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet.
• Seal edges, making tight 1/2-inch fold; fold again.
• Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• Place packets on plates.
• Cut large X across top of each packet; fold back foil.
• Top with chow mein noodles.