Grilled Chicken With Oregano Recipe
Yield: 4 Servings
1 jim vorheis
2 1/2 lb large chicken pieces
- with t,he skin attached
2 garlic cloves,peeled
1 sm white onion,roughly sliced
1 c reduced chicken broth
12 additional garlic cloves
-peeled an,d minced
3 T oaxacan (or mexican),Dried
-oregano,s,tems removed
1 and roughly,Crumbled
2 T additional chicken broth
1/2 t sea salt (or),To Taste
1 chicken fat (or oil),Melted
-for broil,ing
Put the chicken pieces into a saute pan in one layer. Add the whole
garlic cloves, onion, and 1 cup chicken broth and cook, covered, over
medium heat, turning the pieces over from time to time, until the
broth has completely reduced and the chicken is tender - about
25 minutes.
Crush the minced garlic into a mortar with the oregano, 2 tablespoons
broth, and salt and work to a rough paste (or put it all into a
blender jar and blend very briefly). Spread the paste over the
chicken pieces, turning them so they ar evenly covered; return to the
pan and cover. Set aside to season for 2 hours. Heat a broiler or
grill and brown lightly, brushing with a little melted chicken fat if
necessary.
Grilled Chicken With Pineapple Salsa
Yield: 4 Servings
4 chicken breast halves
-skinned and b,oned
1 salt and pepper,Fresh Ground
1/2 md red bell pepper
1 c pineapple in juice,Crushed
-or
1 c fresh pineapple cubes
1/2 c green onion,slinly sliced
-plus 1 tabl
2 T fresh cilantro or,Chopped
2 T fresh parsley plus,Chopped
-sprigs t,o garnish
1. Light a medium-hot fire in a BBQ grill. Pound the chicken breasts
slightly to flatten evenly. Season lightly with salt and pepper.
finely dice the red pepper. 2. In a medium bowl, stir together the
pinepple with its juice, / cup sliced green onions, the red pepper
and the chopped cilantro. Season with salt and generously with pepper
to taste. Let stand at room temperature while you cook the chicken.
3. On an oiled grill rack, grill the chicken a total of about 8
minutes, turning 2 or 3 times, until the chicken is nicely browned on
the outside and white but still moist in the center. 4. Serve the
chicken topped with a generous spoonful of pineapple salsa. Garnish
with the remaining green onion slices and sprigs of cilantro.
Grilled Chicken With Roasted Garlic Sauce
Yield: 6 Servings
6 boneless chicken breasts
-(about 1,1/2 pounds)
1/2 c lemon juice
2 cloves garlic
1 T red wine vinegar
1 t rosemary
1/4 c olive oil
1 salt and pepper,To Taste
1 jar (28 ounces) Rag=FA Hearty
-Roasted Garlic Pasta Sauce
2 tb chopped fresh basil
2 tb chopped fresh parsley
Grilled crusty bread
Fresh herbs for garnish
-(optional)
Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary,
olive oil, salt and pepper. Marinate in the refrigerator for several
hours or overnight. In a medium saucepan, heat sauce over low heat,
stirring occasionally until heated through. Add fresh basil and
parsley to the sauce just before serving. Meanwhile, preheat grill or
broiler. Grill chicken about 3-5 minutes per side or until chicken is
thoroughly cooked. Server grilled chicken with roasted garlic sauce
of grilled crusty bread. Garnish with fresh herbs.
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