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How To make Mesquite Grilled Breast Of Chicken with Citrus
1 c vegetable oil
2 garlic cloves, crushed
2 tb coriander, fresh, minced
1 tb thyme leaves, fresh
2 scallions, chopped
4 chicken breasts *
2 shallots, minced
1 ts ginger, fresh, minced
2 tb unsalted butter
2 lemons **
2 limes **
2 oranges **
2 c chicken broth
1 ts cornstarch
1 ts water
1/4 c +2tb grand marnier
1 white pepper to taste
* skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syruplike consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
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This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze – this dish is definitely going to be a top-contender in your weekly recipe planning!
Ingredients
5 lbs. chicken quarters
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. thyme
1 Tbsp. rosemary
1 tsp ground black pepper
1/2 tbsp. paprika
1/2 tbsp. dry parsley
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1/2 tsp salt
1/2 tbsp. adobo seasoning
1 tbsp. oil or melted butter
Bake on 350 for 40-45 minutes
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Cooking Lemon Pepper & Barbecue chicken on George Foreman Grill
LITERALLY LIFECHANGING POLLO ASADO—YUCATECAN GRILLED CHICKEN WITH 5 STAR FLAVOR!
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
THIS GRILLED CHICKEN RECIPE IS TRULY THE BEST PART ABOUT SUMMER!
My quest for the best grilled chicken recipe continues with Pollo Asado, tender, juicy grilled chicken with a Yucatecan-style marinade of achiote paste, citrus, and onion.
INGREDIENTS
1 whole 3-4 pound chicken or 3 pounds of bone-in, skin-on chicken pieces
1 medium white onion, sliced
1 cup cilantro leaves and tender stems
1/3 cup orange juice
2 cloves garlic
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon achiote paste
1 tablespoon kosher salt
1 teaspoon ground cumin
INSTRUCTIONS
Cut chicken. If using a whole chicken, cut into 10 pieces. Save the back bone for stock. Place chicken in a 9 x 13-inch baking dish.
Blend marinade. Combine all the remaining ingredients in a blender and blend until smooth.
Marinate. Pour marinade over chicken and turn to coat it in the marinade. Cover and refrigerate preferably overnight but for at least 30 minutes.
Heat grill. Heat gas or charcoal grill to medium-high heat but only put charcoal in about half of the grill. If using a gas grill, leave one of the burners off. Remove chicken from the refrigerator while you wait for the grill to heat.
Grill chicken. Once the grill is hot, clean the grates and oil them then place the chicken, skin-side down and cover with the lid (but make sure the top and bottom air vents are open all the way) for 5 minutes. After 5 minutes check the chicken to see if any pieces are in an area of the grill that is too hot and they are burning. If so, move them to a cooler area of the grill.
Close the lid (again, make sure your vents are open) and let cook, undisturbed for 20 minutes. Flip chicken, putting any pieces that are cooking too quickly to the cooler side of the grill, and cook with the lid closed for another 20 minutes or until they are cooked through, the meat and skin is starting to pull away from the bone and the chicken is firm to the touch. If you want to be really sure, insert a meat thermometer or an instant read thermometer into the thickest piece, it should have an internal temperature of 165°F.
Serve. Serve immediately or keep warm in a 200°F oven for up to an hour.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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The smoked chicken with the citrus jalapeno glaze was a perfect combo of sweet tangy and spicy! I hope y'all can enjoy this recipe with me, thanks for watching.
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How to Marinade Meat in 5 Minutes│McCormick® │Grill Mates®
Add this 5-minute marinade shortcut to your toolbox and change the grill game forever. In just three easy steps you can infuse popular cuts of meat with big flavor in less time than it takes to heat the grates.
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Ingredients for this recipe include:
Grill Mates® Garlic, Herb & Wine Marinade:
Suggestion: Try this technique with your favorite marinade for chicken, beef or pork.
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