Tag Archives: grilled chicken

Tahini Grilled Chicken

30 Aug

Tahini chicken

I like to keep tahini, the Middle Eastern sesame paste, on hand, but it’s not something I use often. My last jar sat in the fridge for years before I used it up (and no, it didn’t spoil!). Now I have a new jar, so I’m on the lookout for interesting new recipes. This one was very tasty. We ate it fresh off the grill one night and then enjoyed the leftovers sliced on top of a green salad a few days later. The taste is intriguing and I liked it a lot even though my husband said it reminded him of Marmite, the awful English “yeast extract.” If you can find tahini, give this a try!

(This recipe is adapted from one I clipped from the Jewish Exponent in Philadelphia.)

Ingredients:

¼ cup tahini
¼ cup soy sauce
3 garlic cloves, crushed
2 Tbs. toasted sesame seeds
2 scallions, white and green parts, sliced
2 Tbs. honey
2 lb. boneless chicken breasts
Chopped fresh parsley for garnish, optional

Directions:

Mix all the ingredients except the chicken and place in a sealable Ziploc bag. Add the chicken and move it around a bit so all the chicken is coated. Place in the refrigerator for several hours or overnight.

An hour before cooking, remove from the refrigerator and allow to come to room temperature.

Heat a grill to high and sear the chicken for one to two minutes per side. Turn off the heat on one area of the grill and move the chicken to the unheated side. If you are using charcoal, push the chicken to the edges of the grill where there is the least amount of heat.

(We have an electric grill, and so I heated it up almost as high as it would go, cooked the chicken for a short time on each side, then turned the heat down to medium.)

Cover and allow the chicken to “roast” on the grill, about six minutes per side, until done.  Total cooking time should be about 15 minutes.

Remove to a platter, cover with foil and allow to sit for five minutes before serving, garnished with chopped fresh parsley if you like.

Serves 4 to 6

Grilled Caribbean Chicken Breasts

5 Aug

Chicken Breasts Grilled CaribbeanThis simple, summery barbecue recipe came from the Philadelphia Jewish Exponent. I made a mistake and used 1 Tbs. of orange zest instead of 1 tsp., so feel free to use more than 1 tsp. if you like. It’s very tasty!

Be aware that you need to marinate the chicken overnight or at least eight hours so it can absorb the fruity flavors.

Ingredients:

¼ cup freshly squeezed orange juice
1 tsp. orange zest (or more!)
1 Tbs. olive oil
1Tbs. lime juice
1 tsp. grated ginger
2 garlic cloves, minced
¼ tsp. Tabasco sauce
½ tsp. minced fresh thyme, or a dash of dried thyme leaves
1½  lb. skinless, boneless  chicken breasts

Directions:

Combine all ingredients except chicken in a large bowl.

Add the chicken and turn to coat. Cover and place in the refrigerator overnight (or at least 8 hours).

Remove the chicken from the marinade and discard the marinade.

Prepare an outdoor grill with a rack 6 inches from the heat source. Coat the grill rack with cooking spray.

Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.

Serves 4

Old Place’s Lemon Chicken

11 Oct

Old Place's Lemon ChickenI have no idea what The Old Place is or was. It sounds like the name of  a restaurant, but if it was in Detroit, it disappeared long before I had a chance to eat there. This very easy recipe was published in the Detroit News or the Detroit Free Press.

Ingredients:

1 chicken, cut in serving pieces
1 garlic clove, cut in half
Juice of 2 large lemons (about ½ cup)
½ cup vegetable oil
Salt (optional), pepper, oregano and paprika to taste

Directions:

Several hours or the day before cooking, rub the chicken with garlic. Combine the lemon juice and vegetable oil in a dish. Sprinkle the chicken with salt if you use it, pepper, oregano and paprika. Lay the chicken in the oil-lemon mixture, turning to coat each piece. Cover and refrigerate.

When ready to cook, arrange on broiler rack and baste with marinade. Sprinkle with paprika for color. Broil 3 or 4 inches from heat, turning occasionally, for 15 to 35 minutes depending on thickness of chicken. (You can probably cook it on the grill equally effectively.)

Alternatively, you can bake the chicken, uncovered, skin side up, in a 300-degree oven for about an hour.

Serves 4 to 6