Rachael Rays Grilled Beer Chicken With Potato Slabs Recipes

BEER-BRAISED CHICKEN THIGHS

Steps:

• Pat the chicken thighs dry, and season with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
• Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
• Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

GRILLED BEER CHICKEN

Steps:

• Combine butter, beer, lemon juice, garlic and lemon pepper.
• Pour over chicken pieces, and cover; store in refrigerater 4-6 hours to marinate.
• On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
• Grill about 15-20 mins per side.

CHICKEN, PLUM AND RED ONION KEBABS

Steps:

• In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce.
• Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.
• Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.
• Preheat a grill or grill pan to medium.
• Thread the chicken, plums and onion onto 8 skewers.
• Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.
• Meanwhile, in a medium saucepan, bring 2 cups water to a boil.
• Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes.
• Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

PESTO CHICKEN GRILL PACKETS

Steps:

• Preheat a grill to medium.
• Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
• Season the chicken with salt and pepper.
• Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
• Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
• Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

TUNA MELT PIE

Steps:

• 1. Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they've released and absorbed most of their juices, about 5 minutes.
• 2. In a large bowl, combine the tuna and mayo, breaking up the tuna. Stir in the onion-mushroom mixture, then stir in two-thirds of the cheese.
• 3. In a small bowl, whisk together the milk, eggs, flour and butter; stir in the tuna mixture. Transfer to a 10" deep-dish pie pan and bake until browned, about 35 minutes. Top with remaining cheese and broil until the cheese has melted.
• *One thing I would add is a thinly sliced layer of tomatoes on top, then top that with the remaining cheddar cheese. It just doesn't seem like a tuna melt without the tomatoes!