Chicken Recipe 2 | Grilling | Salad

Turkish Chicken Thighs


4 to 6 servings Prep: 20 minutes Grill: 15 minutes

• • • • • • • • • •

1/3 cup chutney 1 tablespoon honey 1 tablespoon lime juice 2 teaspoons spicy brown mustard 1-1/2 teaspoon grated fresh ginger 1/4 teaspoon five-spice powder 8 skinless, boneless chicken thighs (about 2 lb.) 1 tablespoon snipped fresh parsley 1 tablespoon sesame seed, toasted 2 teaspoons finely shredded orange peel

1. Snip any large pieces of chutney. In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside. Trim fat from chicken thighs. 2. To grill: Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of broiling. In a small bowl combine parsley, sesame seed, and orange peel. 3. To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.

Sesame-Ginger Barbecued Chicken

Source: 6 servings Prep: 10 minutes Grill: 12 minutes

• • • • • • • •

1/3 cup plum sauce or sweet-sour sauce 1/4 cup water 3 tablespoons hoisin sauce 1 1/2 teaspoons sesame seed (toasted, if desired) 1 clove garlic, minced 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger 1/4 to 1/2 teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce 6 small skinless, boneless chicken breast halves and/or thighs (about 1 1/2 pounds total)

1. For sauce, in a small saucepan combine all of the ingredients except the chicken. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Set aside. 2. Rinse chicken; pat dry. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once and brushing with sauce once or twice during the last 5 minutes of grilling. 3. In a small saucepan heat the remaining sauce until bubbly; pass with chicken. Makes 6 servings

Chili-Rubbed Drumsticks

Source: Prep: 5 min. Soak: 1 hr.Grill: Smoke: 2 1/2 hr.

• • • • • • •

6 to 8 hickory wood chunks 1 Tbsp. chili powder 1 Tbsp. finely shredded lime peel 1-1/2 tsp. ground cumin 1/2 tsp. salt 6 small turkey drumsticks (8 to 12 oz. each) Bottled salsa or barbecue sauce (optional)

1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. 2. For rub, in a small bowl, combine chili powder, lime peel, cumin, and salt. Sprinkle mixture evenly over turkey; rub in with your fingers. 3. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer’s directions. Pour water into pan. Place drumsticks on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until juices run clear (180 degrees F). Add additional coals and water as needed to maintain temperature and moisture. If desired, serve the turkey with salsa. Makes 6 servings.

Chicken Carrot Salad Sandwiches
Source: Ladies' Home Journal (

Ingredients 1/4 pound haricots verts (French green beans) or fresh thin green beans, trimmed 10 ounces purchased precooked sliced boneless chicken breast 4 medium carrots, coarsely grated 1 tablespoon finely grated peeled fresh ginger 3 tablespoons sweetened flaked coconut, lightly toasted 2 tablespoons reduced-fat natural-style peanut butter 2 tablespoons plain low-fat yogurt 1 tablespoon fresh lime juice 1 tablespoon reduced-sodium soy sauce 6 Bibb or Boston lettuce leaves 1/4 seedless cucumber, sliced 12 slices whole-grain bread, toasted Directions Bring a medium saucepan of water to a boil; add salt. Add beans and cook until crisptender, about 4 minutes. Drain in a colander and rinse under cold water, tossing, until cool. Pat beans dry and cut crosswise into 1/4-inch pieces. Transfer to a large bowl. Coarsely chop chicken and add to bowl with beans. Add carrots, ginger, coconut, peanut butter, yogurt, juice, and soy sauce. Stir until combined well; salt and pepper to taste. Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings. Nutrition facts per serving: calories: 370 total fat: 6.5g saturated fat: 2g cholesterol: 31mg sodium: 829mg carbohydrate: 35g fiber: 6g protein: 19g

Curried Chicken Salad
Source: Better Homes and Gardens (

Prep: 30 minutes Chill: 4 hours

• • • • • • • • •

2 medium oranges or one 11-ounce can mandarin orange sections, drained 3 cups cubed cooked chicken (about 1 pound) 2 cups seedless red grapes, halved 1 8-ounce can sliced water chestnuts, drained 1 cup thinly sliced celery 1/3 cup light mayonnaise dressing or salad dressing 1/3 cup lemon-flavored low-fat yogurt 2 teaspoons soy sauce 1 teaspoon curry powder

1. If using fresh oranges, peel and slice; halve or quarter each slice. In a large mixing bowl combine oranges, chicken, grapes, water chestnuts, and celery. 2. For dressing, in a small bowl stir together light mayonnaise dressing, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for 4 to 24 hours. Makes 6 servings. Make-Ahead Tip: Prepare salad as directed. Cover and chill for up to 24 hours.

Sign up to vote on this title
UsefulNot useful