GRILLED CHICKEN WITH RED ONION
You can grill the chicken ahead of time, and store, refrigerated, until serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Rinse the chicken under cold water, and pat dry with paper towels. Transfer chicken to a large shallow baking dish. Add the garlic, the wine, and the olive oil. Toss to combine, and cover dish with plastic wrap. Marinate, refrigerated, 1 hour to overnight.
- Heat grill until medium hot. Remove chicken from marinade. Discard marinade. Sprinkle chicken with the salt and pepper, and arrange pieces on grill. Cook until chicken is dark golden-brown on bottom, 15 to 20 minutes. Turn pieces over, and cook until chicken is cooked through and juices run clear when pierced with a sharp knife, 15 to 20 minutes more.
- Place onion and lemon rounds on the cooler area of the grill; cook until soft and golden, about 5 minutes. Transfer chicken, lemon, and onions to a serving platter. Garnish with parsley, and serve.
HONEY MUSTARD AND RED ONION BARBECUED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan or griddle over medium high heat.
- Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
- Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
GRILLED CHICKEN BREASTS WITH ONION GLAZE
The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling.
Provided by Cookin-jo
Categories Chicken Breast
Time 25m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all but the chicken breasts in a food processor or blender. Process until smooth.
- Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
- Refrigerate chicken for 4 to 6 hours, turning once or twice.
- Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
- The marinade may also be used for wings baked in the oven.
SKEWERED CHICKEN AND RED ONION
Tangy-sweet kebabs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked for an easy crowd-pleasing dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together vinegar, garlic, salt, honey, and oil in a large bowl; season with pepper. Add chicken and onion to the marinade. Let stand at room temperature, tossing occasionally, 15 minutes.
- Thread 6 pieces of chicken and 1 onion wedge onto each of 4 skewers. Transfer skewers and remaining onion wedges to a nonreactive baking dish; drizzle marinade on top. Bake until chicken is cooked through, 35 to 40 minutes. Divide skewers and onion wedges among serving plates; drizzle with juices from baking dish.
PAN GRILLED CHICKEN WITH AVOCADO AND RED ONION SALSA
A wonderful combination of flavors and color. Quick and easy for week day meals and a wonderful entree for a dinner party. Joining Zaar has reunited me with many old favorites long lost in my 35 year old collection of recipes. This recipe, written on the back of a sales slip, probably came from a doctor's or dentist's office as I looked through magazines while waiting to be seen.
Provided by Lorac
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Whisk marinade ingredients together and pour over chicken, marinate 20 minutes.
- Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear.
- While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander.
- Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.
Nutrition Facts : Calories 579.1, Fat 46.4, SaturatedFat 8.6, Cholesterol 96.8, Sodium 102, Carbohydrate 9, Fiber 4.9, Sugar 1.3, Protein 33.3
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