Grilled Chicken & Sweet Potatoes

Chicken & Sweet Potatoes [pinterest]

I’ve tried several recipes that involved foil packets cooked on the grill.  I like them!  They’re SO easy and they don’t heat up the kitchen!

So here’s the latest and it’s super easy.

Ingredients & Directions:

In a big piece of foil, tightly wrap 1 small chicken breast cut into cubes, 1 chopped sweet potato, sliced scallions, a dash of sriracha, a palmful of sesame seeds (optional) and salt and pepper.  Cook over medium heat, covered, until the chicken is cooked through, about 25 minutes.

NOTE:  I did not use the sriracha.  I bought some but we decided it might be too hot and didn’t use it.  We added some spices.

Chicken & Sweet Potatoes (2)

from Rachaelraymag.com
July/August 2015

Simply Grilled Salmon

Simply Grilled Salmon

[pinterest]

This is another great salmon recipe that I’ll definitely be making again.  The marinade can also be used for chicken, other types of fish, shrimp, lamb or pork.  I’ve only tried it with the salmon but I imagine it would be good for other cuts of meat.

Ingredients:

  • 1 lb. salmon (1)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon (2)

Directions:

Rinse salmon under cold water, pat dry with a paper towel and cut into 4 equal-sized portions. (3)

Combine olive oil, fresh lemon juice, garlic, basil, oregano, salt and pepper.  Shake vigorously to combine.

Place salmon in a container to marinate; pour marinade over salmon and toss to ensure salmon is fully coated.

Marinate in the refrigerator up to 1 hour prior to grilling.

Preheat grill to medium-high heat.  Grill salmon 4 minutes a side over medium-high heat. (4)

Notes:

(1)     I purchased frozen salmon.
(2)     I used three tablespoons of bottled lemon juice.
(3)     The salmon I buy is already cut into individual portions.
(4)     You don’t have to grill the salmon.  You can bake it, cook it in the skillet or on the George Foreman like I did.

recipe from http://www.primalpalate.com


More recipes are available here.
Menu ideas are available here.


 

Balsamic Chicken Breasts

Balsamic Chicken

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You can’t have too many good chicken marinades and I’m definitely adding this one to my collection.

Ingredients:

  • 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Directions:

Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound chicken lightly until about ½ inch thick.  Remove plastic wrap.

Place chicken in a gallon zip lock bag set in a shallow dish.  In a small bowl, combine vinegar, oil, garlic and crushed red pepper.  Pour marinade over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.  Drain chicken, discarding marinade.  Sprinkle chicken with salt and black pepper.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilled.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chicken on grill rack over heat.  Cover and grill as above.  Makes 4 servings.

from Dinner on a Dollar magazine
by Better Homes & Gardens

How to Grill Onions on the “Stove”

grilled onions - on burger

I grilled onions for the first time only a few years ago.  I’m not sure why I hadn’t done it before – I guess I didn’t think of it or didn’t know how.  We were at a party and the host served grilled onions and I was hooked.  Now every time we grill burgers, I sauté onions.  Yum.

If you’ve never done it before, it’s not hard.  Here’s one way to do it:

Slice an onion.  I use Vidalia’s when they’re in season but otherwise I use plain white.

Grilled Onions - sliced

Using a medium-sized skillet, heat about 3 or 4 tablespoons of oil.  I use olive oil but it doesn’t matter.

Grilled onions - oil in pan

Add the onions to the pan.  Gently stir the onions frequently.  I use tongs so I can turn them easily.

Grilled onions - cooking

Cook until the onions are translucent.  Remove from pan and serve.

grilled onions - done

At first we tossed any uneaten onions thinking they wouldn’t reheat well.  But we discovered they reheat just fine.  So the next day when we’re enjoying leftover burgers, we pile the onions on top of the burger and heat them together.  Delicious!

Grilled Lemon Chicken

I’m always looking for good marinades and this one was definitely a winner.  It was easy to make and really good!

Ingredients:

  • ½ cup plus 1 tablespoon lemon juice
  • 6 tablespoons olive oil
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons grated lemon peel
  • 1-1/2 teaspoons minced garlic
  • ¾ teaspoon salt
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried marjoram
  • ¾ teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)

Directions:

In a small bowl, combine the first nine ingredients.  Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken.  Seal bag and turn to coat; refrigerate for up to 1 hour.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer reads 170 degrees, basting occasionally with reserved marinade.  Yield:  6 servings

NOTEI baked the chicken in the oven at 400 degrees for 25 minutes.  Everything tastes better grilled but it didn’t work out for the schedule that day.  We thought it tasted great baked, too.

from Taste of Home Magazine, May/June 2009

Grilled Teriyaki Chicken

This is the best chicken marinade I have ever tasted.  And that’s all I’m going to say.  Try it – you’ll be extremely glad you did.

  • 4 chicken breasts
  • 2 cups unsweetened pineapple juice
  • 1-1/2 cups teriyaki sauce (I just use the 10 oz. bottle)
  • 4 tablespoons brown sugar
  • 1 teaspoon rosemary leaves, crushed
  • 4 cloves garlic, minced (I used 4 tsp. minced garlic from the jar)

Prepare chicken by either poking with fork all over each chicken breast on both sides (so the marinade will soak in better) or smashing the chicken so the pieces are thinner.  I usually cut each chicken breast in half, and if there are pieces that are especially thick, I slice them horizontally.  You don’t have to do any of that.  I just like the chicken to have every opportunity to absorb the marinade.

Mix together remaining ingredients and pour over chicken breasts (I use a gallon size zip lock bag).  Let set overnight (I don’t usually get this done the night before so I do it first thing in the morning – it still gets about 8 hours of marinating).

Pour off marinade and cook chicken as desired.   My favorite way to cook this chicken is on the grill.  If that isn’t an option, I use my George Foreman grill or the oven (25 minutes at 400 degrees).

Serve with macaroni and cheese, a lettuce salad and garlic bread.  Yum.