TEXAS PETE® SULTRY GRILLED CHICKEN
Make and share this Texas Pete® Sultry Grilled Chicken recipe from Food.com.
Provided by Texas Petereg
Categories Chicken
Time 1h
Yield 2 pounds
Number Of Ingredients 14
Steps:
- Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade.
- Place chicken in large, sealable container or bag. Add marinade and allow to coat.
- Refrigerate 48 hours.
- Drain chicken before cooking. Discard marinade.
- Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees.
- To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, 3/4 cup Texas Pete Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 2054.3, Fat 118.9, SaturatedFat 20.1, Cholesterol 307.3, Sodium 6108.2, Carbohydrate 130.4, Fiber 26.9, Sugar 74, Protein 113.7
BOILERMAKER PETE
Triple XXX Family Restaurant has been serving Purdue University and anyone driving along Route 66 since 1929. Dredging the flavorful "chopped steak" patties in flour helps to create a nice and even crust on the outside.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 cheeseburgers
Number Of Ingredients 10
Steps:
- Melt the butter in a large saute pan over medium-high heat. Add the onions and season liberally with salt and pepper. Cook until lightly caramelized and browned on the edges, 8 to 10 minutes. Turn off the heat, cover with a lid and reserve. Using a 1/4 cup dry measuring cup, divide the beef into 12 individual patties in the shape of hockey pucks. When scooping the meat, use your fingers to push the meat into the measuring cup, then lightly press the meat down so it is level. Lightly tap the measuring cup on a cutting board or other flat surface to release the meat from the cup. Place the patties on a large baking sheet. Smash each patty with the back of a large flat spatula, about 1/4-inch thick. Liberally sprinkle each patty on both sides with salt and pepper. Dredge each patty in the all-purpose flour.
- Heat a two-burner griddle or electric griddle to medium heat. Add half of the canola oil, making sure to coat the entire griddle. Carefully place 6 of the dredged patties on the griddle. Cook until lightly browned, 1 to 2 minutes, pressing down lightly with the back of a spatula. Flip and add 1 slice of the American cheese on each burger patty. Cook until the meat is cooked to medium and the cheese is melted, pressing down lightly again with the back of a spatula, 1 to 2 minutes. Transfer the cooked burger patties to a large plate or baking sheet. Use the spatula to scrape any cheese that has melted on to the griddle and a dish towel to wipe it down. Add the remaining canola oil and repeat the cooking process with the last 6 meat patties, this time only adding American cheese to 2 of the patties.
- To assemble, stack 1 plain beef patty on top of 2 cheese-topped patties on each toasted bottom bun. Evenly top with the sauteed onions and finish with a top bun on each burger. Serve each with a kosher dill pickle spear and French fries.
TEXAS PETEANDREG; SULTRY GRILLED CHICKEN
Provided by Food Network
Number Of Ingredients 13
Steps:
- 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
GAI YANG: GRILLED CHICKEN
This is the basic recipe for a dish that allows great variation. Some cooks add a large pinch of powdered turmeric to the paste; others add some fresh lemongrass or a little black pepper. To my mind, the best version comes from a village called Si Saket, in the north-east of Thailand.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
- For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
- Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.
LEMON HERB GRILLED CHICKEN
Steps:
- Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.
SIMPLE SALT-AND-PEPPER GRILLED CHICKEN
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
- Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
- Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.
SULTRY GRILLED CHICKEN
Make and share this Sultry Grilled Chicken recipe from Food.com.
Provided by kristent
Categories Chicken
Time 1h5m
Yield 2 pounds, 5 serving(s)
Number Of Ingredients 14
Steps:
- 1. Combine Texas Pete Original Hot Sauce, chopped garlic, olive oil, kosher salt and pepper for marinade.
- 2. Place chicken in large, sealable container or bag. Add marinade and allow to coat.
- 3. Refrigerate 48 hours.
- 4. Drain chicken before cooking. Discard marinade.
- 5. Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees.
- 6. To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, the chopped garlic, marinara sauce, Texas Pete Original Hot Sauce, olives, red wine vinegar and pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
Nutrition Facts : Calories 837.9, Fat 48.1, SaturatedFat 8.1, Cholesterol 122.9, Sodium 6319, Carbohydrate 54.7, Fiber 11.2, Sugar 31.4, Protein 46.2
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