Anitas Grilled Chicken Recipes

MARINATED ACHIOTE CHICKEN RECIPE

Steps:

• Add the Guajillo peppers and water to a small pot and bring to a boil. Then reduce the heat to low and simmer for five minutes. Turn off the heat, cover the pot and let it stand for 20 minutes.
• Remove the stems and seeds from the hydrated peppers. (Leave some seeds is you prefer more heat.) Add both the peppers and water they hydrated in, to a blender.
• Add the achiote paste, orange juice and garlic to the blender and blend until smooth. Set aside.
• Add the skinless, bone-in chicken pieces to a large zip-lock bag and pour in the achiote marinade, which shouldn't be hot because of the addition of the orange juice. Move the chicken pieces around to be sure they're all well coated, remove the air from the bag and seal it. Then put this in another large zip-lock bag to ensure it doesn't leak. Place in the refrigerator for at least 3 hours and ideally overnight.
• Preheat the oven to 375°F and once the chicken is done marinating, add it, and all of the marinade to a large enough baking dish to hold the everything snugly. Sprinkle with salt and pepper.
• Bake in the preheated 375°F oven just until it's cooked through, about 45 minutes. Flip the pieces over about halfway through the cooking time and sprinkle with salt and pepper. Once it's cooked through, flip the chicken over once more, sprinkle sightly with a bit more salt, and serve.

ASIAN GRILLED CHICKEN

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

ANITA'S GRILLED CHICKEN...

Steps:

• 1. Clean and pat dry breasts
• 2. place breasts in large bowl, salt and pepper to your taste.
• 3. Chop parsley to make 1/2 cup chopped, chop all of the basil.
• 4. In medium bowl put parsley and basil, toss together
• 5. Next take EVO and pour over breasts,Then take garlic and press the garlic over breasts. Toss and mix garlic and oil with the breasts. Add Parsley and Basil mix coat breasts well..
• 6. cover bowl with plastic wrap. You can let them rest together in Refrigeration for half hour. Or you can do this a day ahead, the long they marinate the stronger the flavors blend together.
• 7. Once ready on hot hot grill each breast 6/8 mins each side. let meat rest for few minutes before serving.
• 8. I serve this sliced on an angle over a spinach salad, on grilled garlic bread with roasted peppers and broccoli-rabe..to die for..This kind of prep leaves open for you to do your own spin on it...Have fun enjoy...
• 9. You can also after at least hour of marinating places breasts in freeze lock bags,( with most air squeezed out) from this last prep-step for another time or just to get ahead on a Party or BBQ.
• 10. You can also add a balsamic vinaigrette as a extra punch in flavor instead of just EVO.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the half cup of olive oil, a quarter cup of lemon juice, dried oregano, salt, and ground black pepper.
• Reserve half in a separate bowl for the dressing. Add the chicken breasts in the remaining half of the marinade and make sure they are fully coated. Cover with plastic wrap and refrigerate for about an hour, but no more than 4 hours.
• Heat an outdoor grill or indoor grill pan to approximately 400 F.
• Grill the chicken on one side for about 5 minutes, flip, and grill for an additional 5 minutes or until it is cooked through and no longer pink.
• Slice the chicken lengthwise.
• In a separate bowl, toss together the baby spinach or other salad greens, cherry tomatoes, sliced red onion, olives, and feta cheese. Pour on the dressing and toss together.
• Assemble the salad on a platter and top with the sliced, grilled chicken, and toasted pita bread.