- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon onion powder
- 2 skinless, boneless chicken breast halves
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
I give it 1 out of 5 Lobsters:
This tasted a lot like chicken with spice on it. There was no real blending of the flavors. We ended up dipping it in honey BBQ sauce. Won’t be making this again.
Recipe from: http://allrecipes.com/Recipe/Blackened-Chicken/Detail.aspx
Grilled Chicken Mojito Sandwich
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh chopped mint
- 1 teaspoon grated lime peel
- 1/2 teaspoon minced serrano chili
- 1/4 teaspoon sugar
- 4 slices tomato
- 1 (6 ounce) boneless chicken breast, sliced
- 1/4 cup onion, chopped
- 2 lettuce leaves
- 1/4 cup fresh mint leaves
- 4 slices Roman Meal Original bread
- Preheat grill or grill pan to medium high.
- Combine mayonnaise, lime juice, chopped mint, lime peel, chilies and sugar together in small bowl.
- Grill chicken breast, onions and bread over medium-high heat until desired degree of doneness; remove from grill.
- Spread two slices with mayonnaise mixture, dividing evenly. Top with chicken, mint leaves, tomato, lettuce, and remaining bread slices to create 2 sandwiches.
These sandwiches were pretty good, a decent blend of spice and sweetness. The sauce ended up a little drippy so watch out for that. We may try it with thicker bread next time, we just used sourdough bread this time around. Tracy ended up with more pepper than I did and thought perhaps next time we should use less pepper, my sandwich seemed fine to me. Would eat again for sure.
Recipe from: http://allrecipes.com/Recipe/Grilled-Chicken-Mojito-Sandwich/Detail.aspx
Asian Style Grilled Chicken & Pineapple
- 2 Chicken Breasts
- 2 Ounces Soy Sauce
- 1/2 Cup Brown Sugar
- 1/2 Can Chopped Pineapple
- 4 Ounces Pineapple Juice
- 1 Cup White Rice
- A few pinches of Granulated Garlic
- Steam/Cook Rice and grill chicken and slice into small pieces
- Put the sliced chicken into a bownl. Pour in soy sauce, pineapple juice, pineapple.
- Sprinkle brown sugar and garlic over the chicken and pineapple.
- Let sit for five or so minutes.
- Turn everything in bowl over and mix it up a bit.
- Let sit for another five or so minutes.
- Place rice in bowls for serving.
- Put chicken and pineapple over the rice. Spoon leftover sauce over the dish.
I was looking for a quick and easy teriyaki sauce for launch but didn’t really to get into making it so I decided to try my own dish. I grilled up the chicken first and some leftover rice so I started with everything cooked. I think it turned out pretty well. The flavor in the sauce really mixed well with the grilled flavor of the chicken. This might work well as a grilled sandwich too. Would make again for sure.
This is an original Cooke Family Recipe
Skirt Steak Fajitas
2 skirt steaks (about 1 1/2 pounds each)
1/2 cup fresh lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 teaspoons minced jalapeño pepper
2 teaspoons finely minced garlic
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.
2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.)
I give it 3 out of 5 Lobsters:
This dish was pretty much the same as the cilantro lime chicken fajitas that we made the other day. The biggest differences being that the steaks were marinated over night and there were no extra veggies called for. We did grill the steaks instead of broiling them, the results were pretty good. We also decided to grill up some poblano chilies, bell peppers, and red onions that were leftovers from the chicken fajita dish. Overall you could taste the lime flavoring better in this dish, probably because of the overnight marinade. Without the chili powder this dish is also less spicy than the cilantro lime chicken fajitas we made before. I think I am still more a fan of sweeter tasting fajitas. Would probably make these again.
Recipe from: http://www.epicurious.com/recipes/food/views/240848?mbid=ipapp
Chicken Satay Skewers
- 3/4 pound Chicken breast skinless, chopped into bite sized pieces
- 1 clove Garlic crushed
- 2 tablespoon Dark soy sauce
- 1 teaspoon Dried chile flakes
- 2 tablespoon Peanut butter crunchy
- 1 tablespoon Tomato puree
- 100 mililiter Pineapple juice
- Pace the chicken in a shallow, non-metallic dish.
- Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
- Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
I give it 2 out of 5 Lobsters:
This recipe was just OK. I don’t know if it was us or the recipe, but our version of the sauce didn’t stick that well to the chicken. We used regular soy sauce instead of “dark soy sauce” if that matters. There was some flavor in the chicken, but it was over powered by the taste from the grill. The rice we set the chicken on tasted much more of the sauce than most of the chicken did. The chili spice in the sauce is about all that lingers from this dish.
Not sure if I would try this one again.
Recipe from: http://www.bigoven.com/158299-Chicken-satay-skewers-recipe.html