CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food
Cut chicken breast into 1/2-inch
If a recipe calls for ground cardamom, it
aking the jerk marinade. Combine all the marinade ingredients in a blender
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
Remove chicken from marinade and grill on barbecue.
While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Mix vinegar, soy sauce, pepper, garlic, and chili peppers.
Marinade chicken in vinegar mixture for 2 to 3 hours.
BBQ or grill chicken until it is almost cooked through.
While you are grilling the chicken, remove the minced garlic from the marinade and saute it in the olive oil.
Add the chicken to the garlic.
Add the rest of the marinade to the chicken and garlic.
Boil until chicken is cooked through and the marinade is reduced to 1/2.
edium high heat.
Season chicken breast with paprika, lemon pepper
b>chicken or
steak
8
hours in Fajita Marinade (see recipe
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
FOR THE MARINADE & CHICKEN: In a large bowl, combine
Combine marinade ingredients in a medium bowl:
nd vinegar in a bowl. Marinade chicken for at least 4 hours
on-metallic dish, mix the chicken with the crushed garlic, orange
Combine Teriyaki Marinade and Sauce, garlic, pepper, and curry powder in a large bowl.
Marinade chicken in a zipper-lock bag with onions and bell peppers, for about 4 hours to overnight.
Skewer the items in the order of chicken, onion, then bell pepper.
Heat grill to medium high, lightly oil the grill. Cook skewers turning occasionally for about 12-15 minutes until cooked through. Glaze generously with Less Sodium Teriyaki Marinade and Sauce right before cooked through.
Serve with Kikkoman Thai Style Chili Sauce.
Combine and mix marinade ingredients.
Cut Chicken Breasts across grain into 1/4 inch strips.
Marinade chicken strips for 4-12 hours in the fridge.
Weave chicken strips onto skewers interlacing with olives.
Broil or grill for about 10 minutes basting with remaining marinade.
Garnish with rosemary and serve warm.
Marinade chicken in prepared sauce.
Heat pan. When hot, put in 5 tbsp oil and fry sliced onions and garlic.
Add chicken only. Keep remaining marinade sauce.
Add sauce and marinade sauce. Cover to cook over medium or low heat.
Uncover and add chili to cook for 5 minutes. Serve.