The Grill Recipes Blog

INGREDIENTS 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoons minced garlic 2 1/4 teaspoons peanut oil 3/4 teaspoon ground coriander seeds 1 1/2 teaspoons curry powder 1 1/2 teaspoons curry paste  1 1/2 teaspoons chilli 3/4 teaspoon ground cumin 1 1/4 cups well-stirred unsweetened coconut milk 3 tablespoons tomato purée 1 tablespoon soy sauce 1 1/2 tablespoons packed dark brown sugar DIRECTION Prepare the sauce In a heavy saucepan sauté gingerroot and garlic in oil over moderately heat. Add curry powder, coriander, curry paste, chilli, and cumin, stir together for about 1 minute. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. Preheat the grill, for medium heat Brush the chicken fillet with oil, salt and pepper. Grilled the chicken until golden brown. Serve in the plate with the spicy curry sauce.

INGREDIENTS 6 boneless, skinless chicken breast 6 slices Swiss cheese 3/4 cup seasoned bread crumbs 6 thin slices deli ham 3 tablespoons olive or vegetable oil DIRECTIONS Flatten the chicken breast. Place a slice of ham and swiss cheese on each chicken breast. Fold in half and secure with toothpicks. Brush with oil and roll in bread crumbs. Preheat a grill for a medium heat Grill and covered for 15 minutes.

INGREDIENTS 1 (4 pounds) turkey breast 1/4 cup fresh parsley sprigs 1/4 cup fresh basil leaves 3 tablespoons butter 4 cloves garlic, halved 1/2 teaspoon salt 1 medium lemon, thinly sliced 1 medium orange, thinly sliced 1 tablespoon cornstarch 2 tablespoons water 1 cup orange juice 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1/4 teaspoon pepper DIRECTIONS Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. S...

INGREDIENTS 1 lime, juiced 1 (12 fluid ounce) can light colored beer 1 teaspoon honey 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro Salt and pepper 4 skinless, boneless chicken breast halves DIRECTIONS In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender ...

INGREDIENTS 2 tablespoons olive oil 1 tablespoon butter 1 cup diced onion 1 cup diced bell peppers, red, yellow, and green 3 medium cloves garlic, finely minced 1 cup brown rice 1 teaspoon Cajun seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups chicken broth 1 can (15 ounces) petite diced tomatoes, drained 1 can (15 ounces) black beans, drained 1 cup fresh or frozen corn kernels 1 tablespoon fresh chopped parsley 4 to 6 boneless chicken breast halves Light balsamic vinaigrette 1 tablespoon honey Dash cayenne pepper Juice of 1 lime DIRECTIONS Wash chicken and pat dry. In a food storage bag, combine the chicken, vinaigrette, honey, cayenne, and lime juice. Marinate for 2 to 4 hours. Heat olive oil and butter over medium heat; add onion and sauté until tender. Add diced peppers and garlic. Continue simmering until tender. Add the rice, Cajun seasoning, pepper, salt, and chicken broth. Bring to a simmer; cover and simmer over low heat for about 12 minutes, until most of the...

INGREDIENTS Grilled Chicken: 4 boneless, skinless chicken breasts 3 tablespoons extra virgin olive oil 2 tablespoon balsamic vinegar 4 teaspoons kosher salt Freshly ground black pepper Roasted Red Pepper Sauce: 2 grilled red bell peppers (about 2 pounds) 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar ¼ teaspoon salt Freshly ground black pepper 4 ounces crumbled feta cheese 12 ounces spinach DIRECTIONS To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.

INGREDIENTS 2 garlic cloves, minced 1 teaspoon minced rosemary 3 tablespoons plus 1 teaspoon extra-virgin olive oil Freshly ground pepper Four 6-ounce skinless, boneless chicken breast halves 1/2 cup diced whole wheat bread (1/2-inch) 1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup) 1/4 cup golden raisins 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice Salt Two 6-ounce bunches of watercress, thick stems discarded 1/4 cup walnut pieces DIRECTIONS Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes. Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. A...