Recipes PRINT THEM OUT these are good

One we do in the summer at my work for the golfers, Tedy Bruschi is a member at my work along with some of the offensive lineman. We did a wedding for one not to long ago. Tedy likes this dish, so it must be good

Spicy grilled chicken breast with peach glaze

Spicy Peach Glaze:
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched" chicken breasts
4 ripe peaches, cut in half and pitted

Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.
Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.


Tequilla lime chicken breast

1/2 liter tequila
10 lemons
Olive oil
Salt and pepper
10 boneless chicken breasts
Dried tarragon
Dried rosemary
1 or 2 large plastic containers (recommended: Tupperware)


Pour tequila into the plastic containers. Squeeze juice from 10 or more lemons into the containers. Add some olive oil, and salt and pepper. Place the chicken breasts in the marinade and let marinate overnight in the refrigerator. The next day, preheat grill to high and place chicken breasts on grill. Prepare bowl of olive oil mixed with tarragon and rosemary, to taste, and brush onto chicken while grilling. Cook each side for about 10 to 15 minutes each.





Easy grilled soy chicken breast


2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles


Yogurt grilled chicken breast with pineapple and roasted pepper salsa

1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.

Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.


Pineapple Roasted Red Pepper Salsa:
1 (20-ounce) can crushed pineapple, drained
1 jarred roasted red pepper, cut into small dice
2 tablespoons chopped parsley leaves
1 teaspoon hot sauce
Pinch salt
Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.



Chili and citrus marinaded chix breast with avacado and tomato salsa

Avocado and Grilled Tomatillo Salsa:
3 large, ripe Haas avocado, peeled and coarsely chopped
1/4 cup finely chopped onion
3 tomatillos, husked, washed and coarsely chopped
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper

Marinade:
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup ancho chile powder
2 tablespoons paprika
4 cloves garlic, coarsely chopped
1 cup olive oil

8 chicken breasts, bone in, skin on
Salt and freshly ground pepper


For the Grilled Tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo Salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
For the Marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.

Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

THE BEST FRIED CHICKEN YOU WILL EVER HAVE

SWEET TEA BRINED CHICKEN


Brine:
1 lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs

Crust:
4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 24 HOURS. Ne

Next rinse off the chicken and completely soak it in buttermilk for 24 hours, submerged. Rinse off the chicken and pat dry.

Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.

Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.

Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.


I know this one isn't healthy but its so good, my friends make me do this 3 to 4 patriots home games a year. Cooking for 15 guys at the pats game, I use a turkey fryer. Its so good, trust me. Just make sure you can wait three days.

? They all sound great. I'm going to try the tequila lime chicken. Do you think I can use beef instead?

[admin]

Damn I just browsed them but they look good. I'm going to actually print them out.

Excellent post Chef...Just what we needed...

Will the Tequila Chicken get me drunk?!?

like flank steak or skirt steak is great and just marinade it for 24 hours

marvin harrison and reggie waynes little girl antics might get you drunk though

you are the man chef!
Thanks Again!

Chef, for the Sweet Tea Brined Chicken what type of tea do you recommend, and where can I get Crab Boil seasoning and what the hell is Masa Harina?

One more question...You have Tequila Lime Chicken listed but in the prep you say use lemons...Is it really lemons or limes I should be using?

masa harina is a mexican corn flour used in making tamales, if you have a whole foods market, or bread and circus, they'll definitelly have that. Almost all supermarkets will have it in the ethnic food isle, its mexican. The chicken, you could use lemons or limes, use 1/2 and 1/2. If anyone is down in FLa, use key limes, californai, use meyer lemons, one of the best things in the world produce wise. You could use maybe 2 limes, and orange and a lemon. Its pretty easy to manipulate, like bob sanders on pass defense. Action I'll send you some mushroom chicken recipes on Sunday, seeing how we have a bye week. I'll throw in some pork as well, maybe seafood. Where I live we have the best seafood, its ridiculous how good it is. Not as good as our football team though

use whatever you like maybe earl grey, earl grey is one that is the most commonly used. I'm telling you Action this is the best fried chicken ever, just takes 3 days, but it is so worth the wait. I did this for a member golf outing at my work over the summer thats al they ate, they didnt touch the rest of the food. Including lobster ravioli's prime rib, etc... And these are all real rich snooty MF's, and they were all eating with their hands and drinking beer making a mess, but loving it.

just use old bay its very flavourful, or you could use cajun seasoning, theres montral chicken seasoning, sazon a mexican complete seasoning in little packages, well I'm tired I will get some more recipes out tjis sunday

OH YEAH!!!
Fired up the easy soy chicken last night & I gotta say it was delicious! Combined it with 200grams of brown rice & a bunch of asparagus, bellissimo!
In the second pic is my supplies for the next day or so
Thanks chef!

[admin]

Looks good.
Chicken looks nice and juicy.

Originally Posted by signal22

OH YEAH!!!
Fired up the easy soy chicken last night & I gotta say it was delicious! Combined it with 200grams of brown rice & a bunch of asparagus, bellissimo!
In the second pic is my supplies for the next day or so
Thanks chef!

looks good do you have a grill pan or a george foreman thats what it looks like you cooked it on, just by the sear and the marks

Yeah I got an electric grill, exactley like a george foreman but it's a breville.

Originally Posted by signal22

OH YEAH!!!
Fired up the easy soy chicken last night & I gotta say it was delicious! Combined it with 200grams of brown rice & a bunch of asparagus, bellissimo!
In the second pic is my supplies for the next day or so
Thanks chef!

Nice work Sig...That looks amazing...!

Originally Posted by chefbrady12

looks good do you have a grill pan or a george foreman thats what it looks like you cooked it on, just by the sear and the marks

I have a Cuisinart 4 in 1 griller...I love it...Removable grill plates and all...

Originally Posted by Action

I have a Cuisinart 4 in 1 griller...I love it...Removable grill plates and all...

I'm nearly due for a new grill & I think I'll get one with removable grill plates next time cause one of my girlfriends was doing the dishes for me the other day and she must of totally submersed my grill cause it was water logged something chronic... I went to use it the next day and it blew the fuses! I had to eat pan fried chicken and steak all day while my grill dried out near the heater! :frown2:

You guys are making me hungry...:wink2:

Well, I made my first batch of Chef's chicken...Deeeelish!

I packed a few freezer bags full of them, absolutely amazing stuff...I had one marinating for inside of an hour and threw it on a frying pan cause I was lazy and wanted a quick meal...I couldn't believe how full of flavour it actually was for the short amount of time that it was marinating...

I threw in a little bit of Teriyaki sauce along with the Soy sauce for a nice little flavourful mix...

I can't wait to try the Apricot Chicken...

Chef, I gotta say that the Soy Chicken is unbelievable...I keep marinating and making more...I like the fact that I can keep the marinade in the fridge and place more chicken breasts in there...The chicken is so damn flavourful though, I've never tasted anything like it...I don't know why, but it seems that the marinade just soaks right into the chicken even if marinated for only an hour...

Can't wait to make some more...

[Action]

If you guys ever get a chance to try some of these out. One of them in particular; easy grilled soy chicken breast is one of my favourite. The flavour hits you like a jackhammer.

Chef Brady was a member of the board here and hasn't been on for some time, but was an established and skilled chef and left his mark with these recipes.

[basiclute009]

Cheetos!