Recipes

Grilled Chicken Tortas

Grilled Chicken Tortas

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Ingredients

Makes 8 servings / Prep: 35 min., Chill: 1 hr., Stand: 10 min., Grill: 17 min.

Instructions

  • Stir together salsa and next 3 ingredients.
  • Remove 1 cup mixture, and reserve; set aside remaining mixture.
  • Place chicken in a shallow dish or zip-top freezer bag; pour 1 cup reserved salsa mixture over chicken.
  • Cover or seal; chill 1 hour, turning occasionally.
  • Remove chicken from marinade; discard marinade.
  • Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes, turning often, until peppers look blistered.
  • Place peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
  • Peel peppers; remove and discard seeds.
  • Cut peppers into thin strips; set aside.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side or until done.
  • Cool slightly.
  • Cut chicken into thin slices, and sprinkle evenly with salt.
  • Stir together beans and olive oil in a 1-quart glass bowl, and microwave at HIGH 2 minutes or until thoroughly heated, stirring once.
  • Spread beans evenly over bottom halves of rolls.
  • Spread avocado over top halves of rolls.
  • Top bottom halves evenly with chicken, pepper strips, cheese, and top halves of rolls.
  • Serve with remaining salsa mixture.
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Course; Chicken

Chicken and Grits

Chicken and Grits

A classic Southern dish, grits pair well with a variety of main dishes such as shrimp, pork, and sausage. Grits taste delicious here mixed with chopped cooked chicken.
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Ingredients

Instructions

  • Bring broth to a boil in a large saucepan over medium-high heat; stir in grits.
  • Cover, reduce heat, and simmer 5 minutes; stir occasionally.
  • Add cheese and remaining ingredients, stirring well.
  • Pour into a greased 11- x 7-inch baking dish.
  • Bake, uncovered, at 375° for 30 minutes.
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Course; Chicken

Grilled Chicken and Vegetables

Grilled Chicken and Vegetables

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Ingredients

Makes 6 servings / Prep: 10 min., Chill: 8 hrs., Grill: 18 min.

  • 6 skinned and boned chicken breasts 2 small zucchini cut into ¼-inch-thick slices
  • 2 yellow squash cut into ¼-inch-thick slices
  • 2 medium-size red bell peppers seeded and cut into 2-inch pieces
  • 2 large onions cut into 8 wedges
  • 1 8-ounce bottle sweet and sour dressing
  • 1 8-ounce bottle Italian dressing
  • ½ cup dry white wine or chicken broth
  • ¼ cup soy sauce

Instructions

  • Place chicken breasts in a large zip-top freezer bag.
  • Place zucchini and next 3 ingredients in a zip-top freezer bag.
  • Whisk together dressings, white wine, and soy sauce, reserving ½ cup of marinade mixture for other uses.
  • Pour remaining marinade evenly over both chicken and vegetables; seal bags, and chill 8 hours, turning occasionally.
  • Remove chicken and vegetables from marinade; discard marinade.
  • Arrange vegetables evenly in a lightly greased grill basket.
  • Coat chicken with cooking spray.
  • Place chicken and grill basket on grill rack.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until vegetables are crisp-tender and chicken is done, turning once.

Notes & Wine Advice

The unused marinade mixture can be used in coleslaw
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Course; Chicken / Vegetables

Chicken Fajitas

Chicken Fajitas

Serve these fajitas when company’s coming. Complete the meal with spicy salsa, tortilla chips, drinks on ice, and chocolate cookies. Save 4 of the chicken breasts to prepare the recipe at left for another meal.
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Ingredients

Makes 6 servings / Prep: 10 min., Chill: 2 hrs., Grill: 25 min.

Instructions

  • Whisk together first 6 ingredients in a shallow dish or large zip-top freezer bag; add chicken.
  • Cover or seal, and chill 1 to 2 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 to 25 minutes or until done.
  • Chop 4 chicken breasts (reserve remaining chicken for Quick Chicken Tostadas at left).
  • Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.
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Course; Chicken
Cuisine; Mexican

Quick Chicken Tostadas

Quick Chicken Tostadas

Accompany these tostadas with orange wedges and salsa-spiked refried beans.
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Ingredients

Makes 6 servings / Prep: 15 min., Bake: 9 min.

Instructions

  • Place tortillas in a single layer on baking sheets; brush with butter.
  • Bake at 400° for 4 to 5 minutes or until lightly browned.
  • Combine chicken, tomato, and chiles; spoon evenly onto tortillas.
  • Top evenly with cheeses and green onions; sprinkle with paprika, if desired.
  • Bake 3 to 4 more minutes or until cheeses melt.
  • Serve tostadas with sour cream.
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Course; Chicken / Toastie

Garlicky-Lime Grilled Chicken Breasts

Garlicky-Lime Grilled Chicken Breasts

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Ingredients

Instructions

  • Stir together first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken.
  • Cover or seal, and chill 1 hour.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until done.
  • Garlicky-Lime Grilled Chicken Thighs: Substitute 4 skinned and boned chicken thighs for breasts.

Notes & Wine Advice

*1 tablespoon olive oil may be substituted for 1 tablespoon sesame oil.
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Course; Chicken

Asian Dressing

Asian Dressing

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Ingredients

Makes ¾ cup / Prep: 5 min.

Instructions

  • Whisk together all ingredients.
  • Cover and chill until ready to use.
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Course; Dressing
Cuisine; Asia

Grilled Chicken With Spicy Soba Noodles

Grilled Chicken With Spicy Soba Noodles

Find soba noodles in the Asian section of a supermarket or in an Asian market.
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Ingredients

Makes 4 servings / Prep: 25 min., Chill: 3 hrs., Grill: 12 min., Cook: 4 min.

Instructions

  • Combine first 3 ingredients in a zip-top freezer bag, and add chicken.
  • Seal bag, and chill 3 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium heat (300° to 350°) for 6 minutes on each side or until chicken is done.
  • Cool; slice thinly, and set aside.
  • Cook noodles in boiling water according to package directions (do not overcook); drain.
  • Rinse in cold running water until chilled; drain well.
  • Combine chicken, noodles, bell pepper, snow peas, and green onions.
  • Drizzle with Asian Dressing, tossing to coat.
  • Sprinkle with sesame seeds.
  • Serve immediately, or cover and chill up to 2 days.
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Course; Chicken / Noodles

Rosemary Grilled Chicken

Rosemary Grilled Chicken

Be careful when basting over an open flame, especially if your sauce contains oil or butter because any drippings can cause your grill to flare.
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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Chill: 4 hrs., Grill: 28 min.

Garnishes:

Instructions

  • Stir together first 8 ingredients, 1 teaspoon salt, and ½ teaspoon pepper.
  • Reserve â…“ cup wine mixture.
  • Place chicken in a large shallow dish or large zip-top freezer bag.
  • Pour remaining wine mixture over chicken.
  • Cover or seal, and chill 2 to 4 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper.
  • Grill chicken, covered with grill lid, over medium-low heat (300° to 325°) for 14 minutes on each side or until done, brushing occasionally with reserved â…“ cup wine mixture using rosemary sprigs.
  • Place chicken on a serving platter; drizzle with lemon juice.
  • Garnish, if desired.
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Course; Chicken

Chicken With Onions

Chicken With Onions

Crushed red pepper packs a punch in these chicken breasts smothered with onions and served over rice. You pick the amount of red pepper based on your taste preferences.
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Ingredients

Makes 8 servings / Prep: 15 min., Cook: 24 min.

Instructions

  • Cook rice according to package directions.
  • Set aside, and keep warm.
  • Sprinkle chicken breasts with salt and crushed red pepper.
  • Brown chicken breasts, 4 at a time, in hot bacon drippings in a large skillet over high heat 2 minutes.
  • Remove chicken from skillet.
  • Add onion slices to skillet, and sauté 10 minutes.
  • Return chicken breasts to skillet, and cook 10 more minutes.
  • Serve with hot cooked rice.
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Course; Chicken