Spiced Grilled Bread Recipes

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GRILLED SALT AND PEPPER BREAD



Grilled Salt and Pepper Bread image

This is the perfect summertime bread. The grill gives it such delish flavor. We make this to accompany steaks as well as grilled chicken and salads. It's super tasty and very easy. I have to make 2 loaves because it's a favorite. I have toyed with the recipe and added all kinds of spice, but found that good old salt and pepper has the best flavor; go figure! Don't worry about excess butter coating the bread; when the hot loaf comes off the grill, the butter will melt in. We only eat wheat bread, but white would taste just fine.

Provided by FrackFamily5 CA->CT

Categories     Side Dish

Time 14m

Yield 10

Number Of Ingredients 3

1 loaf French bread
¼ cup butter, room temperature
salt and ground black pepper to taste

Steps:

  • Preheat grill to medium.
  • Slice loaf lengthwise without cutting completely through the bread. Spread half of the butter on inside surfaces; season with salt and pepper. Coat the outside of the bread with remaining butter; season with salt and pepper.
  • Place loaf cut-side down on the grill; toast until browned, checking often, 3 to 5 minutes. Close loaf using tongs. Grill surface until crispy, checking often, 3 to 5 minutes per side.
  • Transfer loaf to a cutting board using tongs; slice into 10 diagonal slices.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 25.6 g, Cholesterol 12.2 mg, Fat 5.4 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 1.2 g

GRILLED GARLIC BREAD



Grilled Garlic Bread image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 sticks unsalted butter, melted
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 French or Italian loaf, sliced 1/2-inch-thick on the bias

Steps:

  • Heat a grill pan over high heat.
  • Mix together the butter, olive oil, parsley, garlic powder, salt and pepper in a bowl. Brush both sides of the bread slices with the butter mixture. Working in batches, grill the bread until lightly charred, 3 to 4 minutes total.

GRILLED CHEESY GARLIC BREAD



Grilled Cheesy Garlic Bread image

This takes only minutes to make and is perfect to throw on the grill just before serving dinner. I like to make this with different cheeses, such as Parmesan or Gruyere, or whatever I happen to have on hand. Keep an eye on it constantly, as it tends to burn easily!

Provided by France C

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 10m

Yield 4

Number Of Ingredients 5

2 tablespoons butter, softened
1 clove garlic, minced
2 naan breads
salt and ground black pepper to taste
⅔ cup shredded mozzarella cheese

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine butter and garlic in a bowl and mix thoroughly. Spread butter mixture over 1 side of each bread and place on a baking sheet. Sprinkle with salt and pepper.
  • Reduce grill heat to low and place bread, butter-side down, onto grill. Cook until grill marks appear, about 2 minutes, moving bread around every 15 to 20 seconds and watching for flare-ups.
  • Turn bread over and sprinkle evenly with mozzarella cheese. Close grill and cook until cheese is melted, 1 to 2 minutes more. Transfer to a baking sheet, cut each bread into quarters, and serve warm.

Nutrition Facts : Calories 219.9 calories, Carbohydrate 22.8 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 9.7 g, SaturatedFat 5.6 g, Sodium 351.4 mg, Sugar 1.2 g

SPICY GRILLED BUTTERFLIED CHICKEN WITH CRISPY BREAD



Spicy Grilled Butterflied Chicken with Crispy Bread image

I once had a similar dish at one of my favorite Los Angeles restaurants, Republique. They cook their chicken over an open fire, rotisserie-style, so I tried to recreate that at home on my grill. A whole chicken is slathered in spices, then grilled until tender and super moist. It's finished with a squeeze of grilled lemon to brighten it up. I serve it over crunchy grilled bread to sop up all of the delicious juices.

Provided by Megan Mitchell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

One 4-pound chicken
Grapeseed oil, for drizzling
2 large lemons, zested and halved
2 tablespoons chili powder
2 teaspoons sweet smoked paprika
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 loaf rustic bread, such as ciabatta or pain rustique, halved lengthwise
Extra-virgin olive oil, for drizzling
3 scallions, thinly sliced
1/4 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Preheat a grill to 375 degrees F. Clean and oil the grates.
  • To butterfly the chicken, use strong kitchen shears or poultry shears and cut down either side of the backbone. Pull out the backbone, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
  • Place the butterflied chicken onto a rimmed baking sheet and lightly drizzle with grapeseed oil.
  • In a small bowl, mix together the lemon zest, chili powder, smoked paprika, cayenne, cumin, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Sprinkle over the chicken, rubbing it in until every part is coated. Carefully lift the skin from the breasts and sprinkle some of the spice mixture directly on the meat as well.
  • Place the chicken breast-side down on the grill, close the lid and grill for 15 minutes. Flip the chicken, close the lid and grill until the chicken reaches an internal temperature of 165 degrees F and the juices run clear, 20 to 25 minutes. Remove and let rest for 5 to 10 minutes before cutting into 6 pieces (cut the breasts in half).
  • While the chicken rests, drizzle both sides of the bread halves with olive oil and sprinkle with salt and pepper. Grill, flipping halfway, until crispy and charred, 5 to 6 minutes. Grill the lemons cut-side down until charred, 2 to 3 minutes. Slice the bread into 3-inch pieces.
  • Pile up the grilled bread on a large platter followed by the chicken pieces and lemon halves. Sprinkle with the scallions and parsley. Serve.

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  • Flatten the two loaves of bread using a rolling pin. If the bread is too thick, slice the bread in half the long way and remove some crumbs.
  • Once your bread is flattened, brush each side with the melted butter, and then with saté. Transfer to the prepared baking sheet and bake for about 15 minutes, flipping the bread halfway through baking.
  • In the meantime, heat the oil in a skillet over medium heat. Once hot, add the green onions and fry for about 2 minutes, remove from heat.


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