There’s nothing wrong with lip-smacking good barbecued chicken – but there are a lot of other tasty ways to enjoy chicken hot off the grill. These recipes from the National Chicken Council bring flame-kissed flavor to your plate in the form of sweet and spicy wings, summer-fresh kabobs, and a gorgeous entrèe salad.
Quick Grilling Tips
– When cooking chicken outdoors, keep it refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
– Keep food from sticking to the grate by rubbing with vegetable oil or non-stick cooking spray.
– Keep a spray bottle filled with water close by so that you can spray down flare-ups, which can blacken your food.
For more tips and recipes, visit www.eatchicken.org.
Apricot Glazed Grilled Chicken Wings
4 pounds chicken wings, tips removed, and cut at the joint
1 teaspoon kosher salt
3/4 cup apricot preserves
2 garlic cloves, mashed
1 tablespoon chopped fresh ginger
1/4 cup soy sauce
1/2 teaspoon red pepper flakes
Juice from one lime, about 2 tablespoons
1 tablespoon balsamic vinegar
1/2 teaspoon cumin
2 tablespoons chopped chives
Fresh lime wedges for garnish
Season wings with salt. Heat grill to medium high.
In bowl of food processor combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar and cumin; process until smooth. Add chives.
Place wings on grill and cook for 8 to 10 minutes. Turn and grill for another 5 to 6 minutes.
With a pastry brush or spoon, brush sauce on wings. Cook for about 1 minute, and turn. Repeat on other side of wings. Cook for another 1 minute. Wings should register 170F when tested with an instant read thermometer.
Serve wings garnished with lime wedges.
Grilled Chicken and Peach Kabobs
4 boneless, skinless chicken breast halves
2 small zucchini, cut into 1/2-inch rounds
16 cremini mushrooms
3 ripe peaches, cut into eighths (may use frozen if fresh not available)
8 wooden or metal skewers
1/4 cup olive oil
1/4cup coarse grainy mustard
2 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon orange zest
If using wooden skewers, place in water and soak for at least one hour.
Cut chicken into 1-inch dice. In small bowl, whisk together mustard, vinegar, thyme, salt, pepper and zest. Slowly whisk in olive oil to combine.
Thread chicken, zucchini rounds, mushrooms and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.
Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes or overnight.
Heat grill on high heat. Place skewers on grill and cook, turning, for about 10 minutes.
Serve over rice.
Pan-Asian Chicken Escabeche
From the Illinois Institute of Art Cooking School, Chicago
6 chicken thighs, boneless and skinless
1 tablespoon Chinese five spice powder
1 tablespoon olive oil
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 jalapeòo pepper, seeded
2 cans water chestnuts (5 ounces each)
1 carrot, peeled and cut into 1-inch chunks
1 English cucumber, skin on and cut into 1-inch chunks
2 radishes, halved
1 red onion, quartered
1 clove garlic, minced
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
In large plastic zipper bag, combine Chinese five spice powder, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add thighs to bag, seal well and turn to coat. Marinate in refrigerator for one hour, or up to overnight.
While chicken is marinating, place red pepper, yellow pepper, jalapeòo pepper pieces, water chestnuts, carrot, cucumber, radishes and red onion in bowl of food processor. Rough chop by pulsing the blade. If food processor is not available, vegetables may be julienned by hand.
Place chopped vegetables in large bowl. Add garlic, lime juice, 1/4 cup olive oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place bowl in refrigerator and allow to sit for one hour or up to overnight.
Prepare gas or charcoal grill. Place chicken on grill and cook, turning, until done throughout, about 6 minutes per side. Cool and shred meat coarsely.
Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine.
Source: National Chicken Council
Courtesy of Family Features