Chicken is arguably one of the most versatile meats to cook; it is also the most cost effective and easily accessible. However if you dont try be creative with your recipes you can easily tire of eating this food. Don’t worry,we have two great options you can try. Read on for more!
4 broiler-fryer chicken breasts, halved
1 cup (8 ounces) butter or margarine
2 (5/8-ounce) envelopes dry Italian dressing mix
1/3 cup lime juice
1. Melt butter in small saucepan. Stir in salad dressing mix and lime juice.
2. Brush both sides of chicken pieces with mixture.
3. Place chicken skin side down on grill about 10 inches above hot coals. Grill, turning and basting often with butter mixture for 40 minutes or until tender and richly glazed.
Makes 8 servings.
Thai Grilled Chicken – Gai Yang
3 to 4 whole chicken breasts
2 teaspoons whole black peppercorns, ground in a spice
2 garlic cloves, finely minced
2 tablespoons chopped fresh coriander roots (cilantro), finely minced*
1 tablespoon Asian fish sauce
1 cup well-stirred canned unsweetened coconut milk
Hot cooked rice (Preferably Jasmine rice)
1. With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces.
2. With a mortar and pestle, or flat side with the sharp edge of the cleaver, blend peppercorns and garlic with a pinch salt to a smooth paste. Add coriander roots and pound or blend to a paste.
3. In a large non-metallic bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 1 hour, or for several hours in refrigerator.
4. Prepare grill (or preheat broiler).
5. Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes. Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn. Grill until just cooked through and juices run clear, 7 to 10 minutes more.
(Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
6. Serve with dipping sauce and cooked rice.
Both Recipes are from the Summer Party Cookbook
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