Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts
I have been trying to use up the chicken breasts I have in my freezer before I buy any more. I tend to buy large packs of breasts and then I individually wrap them and pack them all into a large zip lock baggie, ready to take out as many or as few as I need at any given time.
My sister and I have a system. We check out the expiry dates on all of the really good chicken, that is very expensive and then we go back on the day that it is expiring and get it for 50% off. It works out a lot cheaper, and is safe to freeze on the day.
I do eat a lot of chicken and am always looking for ways to cook it that are different, delicious and interesting. I saw this recipe that I have adapted here for you today on a page called Diethood.
It looked quick, easy and delicious! The original recipe was for four people, but there is only one of me and so I downsized it for just one. The original recipe was also cooked on the outdoor grill, which I don't have so I adapted it to cook it in my electric countertop grill. I have a Cuisinart Griddler.
I had one in the U.K. and I used to use it a lot. Its great for grilling all kinds of proteins and you can also use it as a panini press. It is perfectly sized for the smaller family as well and the plates reverse so that you can also use it as a flat griddle pan. I also have waffle plates for mine.
Anyways, I used it to grill my chicken and it turned out perfectly. Nice and juicy and tender with a lovely flavor. The chicken itself is pretty simple. Its the sauce that gets brushed on it while you are grilling it that really lifts the flavors! You also use some of the sauce to serve with the chicken when it is done. Fabulously tasty! Quick to make, easy and delicious. What more can you ask for?
WHAT YOU NEED TO MAKE GRILLED HONEY MUSTARD CHICKEN FOR ONE
Just a few simple ingredients and some sort of grill, BBQ or even the broiler setting of your oven.
For the chicken:
- 1 boneless, skinless chicken breast portion
- salt and black pepper to taste
- pinch of garlic powder
- pinch of onion powder
- pinch of dried thyme
- pinch of dried basil
- vegetable oil for brushing
For the glaze and dipping sauce:
- 1 TBS liquid honey
- 1/2 TBS butter, melted
- 1 tsp Dijon mustard
- 1 tsp grainy mustard
- 1 tsp American mustard
- 1/2 tsp hot sauce (optional)
- 1/8 tsp white vinegar
- pinch of paprika
I used a good quality free-from chicken breast. I wish you could get organic and free range in the shops here, but I haven't been able to find any. My chicken breast was about 4 ounces in weight. I buy the free-from because it is not pumped full of antibiotics and water.
Liquid honey is runny honey. Not creamed. I like Greek Honey, but use any good quality honey, Make sure it is pure honey and has not been adulterated with glucose. (Check the source.) If I can't get Greek I like to buy fresh local.
The three mustards work together perfectly and range in heat from mild to a bit spicy. The yellow American mustard gives it that lovely bright color.
I use salted block butter. It works fine. Don't be tempted to use margarine. Butter and margarine are not the same thing, nor is soft spreadable butter the same as block butter. Many times Margarine and spreadable butter have had water beaten into them which will affect the consistency of the sauce.
HOW TO MAKE GRILLED HONEY MUSTARD CHICKEN FOR ONE
Tis really simple. Just season the chicken, grill and brush with a tasty glaze/sauce. Serve hot with more sauce. Delicious! You can use an indoor grill or the BBQ, its up to you!
Pat your chicken breast dry with some paper towels. Season generously with salt and pepper on both sides and sprinkle with the remaining ingredients. Set aside.
Whisk together all of the ingredients for the sauce/glaze. Remove about 2 tsp of it for when you go to cook the chicken. Reserve and set aside the remainder for when you serve the chicken.
Brush your grill with some vegetable oil. (I use light olive oil.)
Add the chicken breast. If using an indoor grill with a lid that closes, grill for 7 minutes, brushing with the glaze for the last 2 minutes of grilling.
If using an outdoor grill, place on the grill and cook over medium high for 7 to 9 minutes, turning occasionally and brushing with the reserved glaze as you cook it.
The chicken is done when it registers 165*F/74*C at the thickest part.
Remove from the grill and leave to stand for 7 to 8 minutes. Serve hot with the additional glaze/sauce.
COMMONLY ASKED QUESTIONS
1. Can I double the recipe? Absolutely. You can double or triple it. I would recommend doubling the sauce ingredients anyways, as it is that delicious!
2. Can I freeze this chicken? Absolutely. Wrap tightly in plastic cling film, then pop into a zip lock baggie. You can keep it frozen for up to three months. Thaw in the refrigerator overnight and then gently reheat.
3. Can I use different seasonings? Absolutely. You are not bound by law to use the seasoning recommended in the recipe. You can use a prepared seasoning mix if you want, such as a Montreal Chicken seasoning blend. Or you can vary the herbs instead of using thyme or basil. You can even use lemon pepper which is very nice.
4. Can I prepare this ahead of time? Absolutely. You can season the chicken and keep, covered tightly in the refrigerator until you are ready to grill it. Likewise you can make the sauce ahead of time and keep it covered and chilled.
This chicken was really moist and tender. It was very easily done using my indoor grill. It would also be simple to do on the BBQ, or I suspect you could even cook it simply underneath the broiler.
Although the quantities are for one, you can also very easily double or triple it. I recommend doubling the sauce/glaze anyways as it is quite simply delicious!
This made for a lovely and simple dinner on a day that was far too hot to really cook much. I accompanied it with a mixed salad and some potato salad. It was a really nice dinner! It would also be nice with chips! Or tucked into a crusty toasted bun as a sandwich. You really can't go wrong with this!
I confess I eat a lot of chicken. It is such a versatile protein and I enjoy it in a huge variety of ways. Here are a few more of my favorite small batch recipes to enjoy it!
20 MINUTE WHITE CHICKEN CHILI - A few store cupboard ingredients, and a whole lotta love is all it takes to make this delicious chicken chili. White chicken chili is every bit as delicious as the red stuff. This version is quick and easy to make and perfectly sized for the smaller family. With lots of chicken, white beans, corn, and a rich and flavor filled broth. I like to top with crispy tortilla crisps and cheese for a really satisfying and quick supper.
LEMON GARLIC CHICKEN FOR ONE - This recipe is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is, this marinated lemon garlic chicken breast is truly delicious! Serve with hot buttered orzo, or rice, or even potatoes for a really simple and yet tasty dinner. All you need is a salad or a vegetable to complete it.
Yield: One serving
Grilled Honey Mustard Chicken
Prep time: 10 MinCook time: 9 MinInactive time: 8 MinTotal time: 27 Min
Perfectly grilled and seasoned chicken, basted with a lush honey mustard glaze while grilling and then served with more of the same when serving. Tender, juicy and delicious!
Ingredients
For the chicken:
- 1 boneless, skinless chicken breast portion
- salt and black pepper to taste
- pinch of garlic powder
- pinch of onion powder
- pinch of dried thyme
- pinch of dried basil
- vegetable oil for brushing
For the glaze and dipping sauce:
- 1 TBS liquid honey
- 1/2 TBS butter, melted
- 1 tsp Dijon mustard
- 1 tsp grainy mustard
- 1 tsp American mustard
- 1/2 tsp hot sauce (optional)
- 1/8 tsp white vinegar
- pinch of paprika
Instructions
- Pat your chicken breast dry with some paper towels. Season generously with salt and pepper on both sides and sprinkle with the remaining ingredients. Set aside.
- Whisk together all of the ingredients for the sauce/glaze. Remove about 2 tsp of it for when you go to cook the chicken. Reserve and set aside the remainder for when you serve the chicken.
- Brush your grill with some vegetable oil. (I use light olive oil.)
- Add the chicken breast. If using an indoor grill with a lid that closes, grill for 7 minutes, brushing with the glaze for the last 2 minutes of grilling.
- If using an outdoor grill, place on the grill and cook over medium high for 7 to 9 minutes, turning occasionally and brushing with the reserved glaze as you cook it.
- The chicken is done when it registers 165*F/74*C at the thickest part.
- Remove from the grill and leave to stand for 7 to 8 minutes. Serve hot with the additional glaze/sauce.
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I have always had a special fondness for smoked pork chops. Back in the 1980's my then husband had been making lawn furniture for the garden out of cedar wood. I can remember one time he threw the scraps onto the BBQ when we were cooking some pork chops. Best pork chops ever! (Not that that is the same thing as actually smoking chops because it isn't.)
We also used to buy really delicious smoked pork chops at the 400 flea market in Southern Ontario at a Mennonite booth that sold a variety of meats, both fresh and smoked. Best pork chops ever.
The recipe I am sharing with you today was adapted from a recipe I found on Pinterest, attributed to Recipe Tips. It looked simple and quick to do. These days I am all about quick and simple. Not that I am lazy, but you know . . . simple and quick is just what works best for me!
One thing about smoked Pork Chops is that they are usually already cooked through in the smoking process. Basically you are just heating them through. That makes them ideal for quick and simple cooking!
One thing about this recipe which really appealed to me was the simple marinade, with sweet and sour flavors, and just a bit of heat from some red pepper flakes.
Pork is a meat that adapts itself very well to sweet and sour flavors.
The meat for this is marinated for half an hour, just long enough to inject some flavor and tenderness. The marinade on the meat thickens and glazes the chops beautifully when you grill them. I do not have an outdoor grill, so I did them inside on my Cuisinart grill. They came out beautifully tender, moist and delicious!
WHAT YOU NEED TO MAKE SWEET & SOUR GLAZED SMOKED PORK CHOPS
Very simple ingredients. There is nothing out of the ordinary here.
- 2 TBS liquid honey
- 2 TBS soft light brown sugar, packed
- 2 tsp vegetable oil
- 1/4 tsp red pepper flakes
- the juice of 1/2 lime
- 2 smoked pork chops
Use a good quality liquid honey. I use a Greek honey that I buy in the International section of groceries at my local grocery store. I like it very much. Don't use a cheap honey. They are usually adulterated with corn syrup and other things.
Soft light brown sugar can be found in the baking aisle amongst the sugars. In the U.K. I might be tempted to use light muscovado sugar for its fabulous molasses flavor. Unfortunately we cannot get that here in Canada. I really miss it!
Use fresh lime juice. It will give you the nicest flavor. The citrus juice helps to really tenderize the chops. I think you could also use lemon in a pinch if you do not have limes available and it would not change the flavor too much.
Smoked Pork Chops are pork chops that have been cut from the loin of the pig and have undergone a cold or a hot smoking process. They have a much deeper flavor than a regular chop and taste very similar to ham.
The chops I used came from my local Sobey's grocery store. Boneless loin chops, they were individually wrapped and came in a pack of three.
HOW TO MAKE SWEET & SOUR GLAZED SMOKED PORK CHOPS
These are really quite a simple make. Bear in mind you will need to marinate the chops for at least half an hour prior to cooking/grilling them!
Add the honey, brown sugar, oil and red pepper flakes to a small zip lock baggie along with the lime juice. Give it all a good squish to mix together.
Add the pork chops, seal tightly and give another squish. Place into the refrigerator to marinate for at least half an hour.
Preheat the grill to medium high, and lightly oil. Remove the chops from the marinade, discarding any marinade in the bag.
Pop the chops onto the grill and grill for about 4 minutes on one side. Flip over and grill for an additional 3 minutes on the other side, grilling just long enough to heat through and create grill marks. Do not overcook.
Serve hot with your favorite sides.
NOTE - I sprinkled some minced spring onions on top for a garnish and to add some color. They went very well.
These chops turned out juicy and filled with flavor. Buy a good quality smoked chop and you can't go wrong. The marinade was lovely and gave them a nice sweet and sour glaze, with just a tiny hint of heat from the pepper flakes.
I enjoyed these with some fluffy mash and an assortment of vegetables. This made for a quick, easy and delicious meal, that felt and looked special but was really quite simple to do!! If you don't have a grill, you can broil beneath a heated broiler/grill for about the same amount of time.
If you are fan of pork chops and are looking for delicious ways to prepare them, you might also enjoy the following recipes:
PORK CHOPS WITH CREAM GRAVY - One of my favorite ways to enjoy pork chops, either bone in or boneless. This recipe produces deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes of cook-time, these glazed pork chops are tender, juicy and filled with flavor!
Yield: 2 servings
Sweet & Sour Glazed Smoked Pork Chop
Prep time: 30 MinCook time: 8 MinTotal time: 38 Min
Marinate in a delicious sweet, sour and lightly spiced marinade for a short period of of time and then grill briefly for a delicious, tender moist chop that everyone will love. Sized for two but can easily be amped up to serve more.
Ingredients
- 2 TBS liquid honey
- 2 TBS soft light brown sugar, packed
- 2 tsp vegetable oil
- 1/4 tsp red pepper flakes
- the juice of 1/2 lime
- 2 smoked pork chops
Instructions
- Add the honey, brown sugar, oil and red pepper flakes to a small zip lock baggie along with the lime juice. Give it all a good squish to mix together.
- Add the pork chops, seal tightly and give another squish. Place into the refrigerator to marinate for at least half an hour.
- Preheat the grill to medium high, and lightly oil.
- Remove the chops from the marinade, discarding any marinade in the bag.
- Pop the chops onto the grill and grill for about 4 minutes on one side. Flip over and grill for an additional 3 minutes on the other side, grilling just long enough to heat through and create grill marks. Do not overcook.
- Serve hot with your favorite sides.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
We are coming into BBQ Grilling season now. I don't know about you, but I love food cooked outdoors on the grill. Hot dogs, hamburgers, chicken. I love it all.
A lot of people can a bit afraid to cook chicken on the BBQ. I think the fear of not cooking it through all the way is the biggest fear people face.
The fear of having chicken that is burnt to a crisp on the outside, but not cooked enough on the insides. Hopefully today I will demystify the process and give you more self confidence when it comes to BBQ-Grilling chicken!
BBQ Chicken is a truly classic way to enjoy a summer cookout and there need not really be any fear involved. Chicken really doesn't get much tastier!
I think most people are downright impatient when it comes to cooking their chicken on the grill. Chicken takes a lot longer to cook than hotdogs or hamburgers, but with a bit of patience (which is key) your BBQ Grilled chicken can be the envy of the whole neighborhood!
HINTS AND TIPS FOR PERFECT GRILLED BBQ CHICKEN
Yes, your chicken can be tender, juicy and perfectly cooked through without being burnt to a crisp on the outside! Just follow these hints and tips for chicken perfection.
- Whether you choose to eat the skin or not, DO leave it on. The skin provides a barrier and a protection against over-cooking and helps to seal the juices inside the chicken where they belong.
- Moderate the heat on your grill. Have a hot area for searing and a cooler spot for cooking the chicken.
- Don't rush it. Patience is the key here. Sear your chicken to begin with and then move it over to the cooler spot on the grill and take your time. Good BBQ Grilled chicken on the bone will take, when done properly, at least an hour and often 2 hours.
- Slow and steady makes for great grilled chicken. Timing is the key to perfection. Don't be in a hurry.
- Cover the grill while the chicken is cooking so that the heat stays in the grill and helps to cook the chicken through.
- Season the chicken only with salt to begin with, and season it all over. You can start to slather on the BBQ sauce when the chicken is closer to being finished. That way it does the job it is supposed to do, seasoning and spicing the chicken rather than burning.
- Legs and thighs are better suited to grilling. But that doesn't mean you can't do breasts. Start the legs and thighs first, and the breasts later, as they will cook much faster. Bone in is best for all of the chicken.
- You can grill a whole chicken, but for that I recommend spatchcocking it. This is a matter of removing the back bone of the whole chicken and then pressing it with the heel of your hand to flatten it out. You can find a great tutorial for doing that here.
WHAT YOU NEED TO MAKE GRILLED BBQ CHICKEN
Its not rocket science. You can use either a charcoal grill or a gas grill. Both work very well.
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
This will feed approximately four hungry people. Remember bone in chicken weighs more than boneless, so you will need more.
Buy the best chicken you can afford. I like the free-from chicken that I can get here at the superstore. It is anti-biotic free. Remember for grilling, skin on, bone in, is best.
If you can find good free-range chicken and can afford it, by all means use that.
I find a great alternative is to buy whole chickens when on offer and cut them up myself. This was one of the first things I learned at college. You can find a great tutorial on how to do that here.
HOW TO COOK GRILLED BBQ CHICKEN
This is really all about technique and patience.
Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
This was the absolute most delicious grilled chicken. Tender and juicy without being overcooked. No burnt bits.
There was just enough sauce on it. If you put it on too early it usually burns. Unless you like the flavor of burnt sauce, remember to save it for the end.
Oh, and for safety, use a different dish to put the cooked chicken on at the end rather than using the same dish you brought the chicken out to the grill on. Also put any BBQ sauce you are using into a small dish and brush it onto your chicken from there. Don't risk contaminating your original container of BBQ sauce by double dipping with the brush which has chicken juices on it.
Nothing goes greater with BBQ Grilled chicken than a delicious assortment of cold sides. Here are some of my favorite ones!
MOM'S POTATO SALAD - This is something we all love in the summer time. My mother made the best potato salad. Never cloying with too much mayonnaise, there was always the perfect amount of creaminess in the dressing and a beautiful mix of textures and flavors. It is the best potato salad!
MACARONI COLESLAW - A delicious combination of two favorite salads. This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty!
Grilled BBQ Chicken
Yield: 4
Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M
You will find that thighs and drumsticks BBQ better than the breasts, which do dry out if overcooked. Cook time is subjective depending on the size of your chicken pieces. Delicious every time.
Ingredients
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
Instructions
- Rub your chicken pieces with some oil and salt them all over. Set aside.
- Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
- Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
- For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
- Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
- Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
- The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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