BBQ Chicken Recipe

Ingredients

Time & Yield

Directions

1. Mix lemon juice, olive oil, Dijon mustard, garlic, red bell peppers, pepper powder and salt in a bowl.

2. Remove ¼ cup of the mixture and marinate the chicken in the mixture for 20 minutes in a refrigerator.

3. Lightly oil the grate of pre-heated grill.

4. Remove the chicken from the marinade and place on the grill.

5. Cook on each side for 6-8 minutes, basting with the remaining marinade.

Ingredients

Time & Yield

Directionos

1. Grate peel of 1 lemon and squeeze juice in a small bowl, and then mix anchovies, garlic, mayonnaise and ¼ cup parmesan cheese together in this bowl.

2. Cut lettuce lengthwise into quarters and place on plate.

3. Drizzle oil and sprinkle ¼ teaspoon salt on the leaves.

4. Take chicken, ½ teaspoon salt, ½ teaspoon pepper and remaining Parmesan in a bowl and blend.

5. Shape into four ¾-inch-thick burgers and spray with nonstick spray on both sides.

6. Place burgers on a hot grill and cook for 12-14 minutes or till the pink color of the meat is gone.

7. The inside of the burger should reach around 170 degrees F temperature.

8. Add the romaine lettuce to the grill, 5 minutes before the chicken is done.

9. Grill till the lettuce turns slightly brown and soft and then transfer it to the serving plate.

10. Serve the burger on the focaccia with lettuce and prepared sauce.

Ingredients

Time & Yield

Directions

1. Blend scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt with 2 tablespoons of water until it becomes smooth.

2. Keep ¼ cup of marinade aside for basting.

3. Take chicken in a shallow dish and season well with salt.

4. Add marinade and coat the chicken well. Refrigerate for 2 hours or over-night, turning once or twice.

5. Heat grill to medium-high heat and oil the grates.

6. Remove chicken from marinade and place on grill. Cook for about 10 minutes, turning occasionally.

7. Shift the chicken to cooler part of the grill and brush with marinade.

8. Grill for 10 minutes covered and serve hot.

Ingredients

Time & Yield

Directions

1. Loosen the skin of the chicken and rub the chicken with lime zest.

2. Mix together curry powder, parsley, salt and pepper and rub all over the chicken.

3. Place the chicken in a zip-lock bag and refrigerate overnight.

4. Brush the pre-heated grill with vegetable oil and place the chicken with skin side down.

5. Grill for 15 minutes till the skin becomes crisp and golden brown.

6. Flip the chicken and grill for around 25 minutes with the cover on.

7. Remove from grill and cover loosely with foil to rest before serving hot.

Ingredients

Time & Yield

Directions

1. Mix ginger, cinnamon, cumin, anise and cayenne powder in a bowl and rub this mixture on the chicken and refrigerate covered for 20-30 minutes.

2. Cook Basmati rice in a saucepan with 2 cups of water and cook till the rice becomes tender or for 20 minutes.

3. Combine the mango, orange juice, lime juice and honey in a saucepan and bring to a boil.

4. Reduce heat and simmer for 5 minutes, stirring occasionally.

5. Dissolve corn starch in 1 ½ tablespoons of water and then add it to the mango mixture and stir till the sauce thickens.

6. Add in the dark rum.

7. Brush the pre-heated grill with oil and grill the chicken for 6-8 minutes on both sides.

8. Serve the chicken on top of rice and top with mango sauce.