Tag: gordon ramsay grilled chicken

Grilled Chicken with Black Bean Mango Salsa

Grilled chicken breast, seasoned with cumin and spices and topped with a fresh salsa made with sweet mango, protein-rich black beans and lots of lime and cilantro for flavor.

Let’s face it, grilled chicken can be pretty boring, but not if you serve it with this zesty salsa. You may want to even make this salsa on it’s own, it makes a fantastic dip if you serve it with chips – seriously good! Sometimes, I even throw in some diced avocado – yum!

This is perfect to make for a weeknight dinner, it’s quick and light, high in fiber, protein, and gluten-free.

Grilled Chicken with Black Bean Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz chicken, 2/3 cup salsa • Old Pts: 5 • WW Points+: 6 pt
Calories: 261 • Fat: 6 g • Carb: 24 g • Fiber: 5 g • Protein: 30.5 g • Sugar: 8 g
Sodium: 71 mg (without salt) • Cholest: 0 mg

Ingredients:

16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
salt and fresh cracked pepper, to taste
3 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon dried oregano
juice of 1 lime

For the Black Bean Mango Salsa (makes about 2 1/2 cups):

1/4 cup red onion, chopped
3 tablespoons lime juice
1 tablespoon olive oil
salt, to taste
1 cup black beans, rinsed and drained
1 ripe mango, peeled and diced
1/4 cup fresh cilantro, minced
1 jalapeño, chopped (keep seeds if you want it spicy)

Directions:

Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.

In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.

Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.

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Broiled Chicken – Welcome to Plan “B”

I once heard Alton Brown say that a broiler is nothing more than an upside-down gas grill, which is certainly not how most Americans think of theirs. While most people are fine melting cheese over their nachos with it, or browning a casserole, the broiler is seldom used to cook meats.

Well, the next time rain ruins your dream of a grilled chicken dinner, I hope you fire it up, and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7-8 inches under the heating element, but feel free to adjust as needed.

As you’ll see, I like to flip mine over every 6-7 minutes until it’s done. This should take between 30 and 40 minutes, but that can vary greatly depending on the size and temperature of you chicken, as well as your broiler’s heat.

By the way, you’ll want to finish with the skin side up, so the bird gets a nice, crisp finish. This is important, especially if you’re recording sound effects. I hope you give this simple and delicious broiled chicken a try soon. Enjoy!

For 2 portions:

3 pound chicken, cut in half, back bone removed

salt as needed

lemon and fresh herb to finish
*Note: Some glass baking dishes will shatter under a broiler, so unless you’re sure yours is high-heat proof, a metal pan is a better bet.

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good
that at some point you’ll be faced with a few leftover grilled chicken breasts.
Will you take the easy way out, and make chicken salad? Or, will you be brave
and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I
decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be
Asian, yet looks close enough to upset people anyway. I can’t do anything about
that, and won’t be dissuaded from using sweet, rich cashews, and a spicy, sweet and
sour sauce to disappear some leftover, grilled chicken just because some people will get
annoyed.

Sure, there are a hundred ways to make it “better” or more
“authentic,” but on a weeknight after a long day at work, with your show coming
on in 20 minutes, none of that matters. This isn’t about what
you think when you taste it; it’s about what you don’t think. And what you
don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you
didn’t tweak this to your own personal tastes. It really is a versatile recipe,
and one I hope you try soon. Now, get out there and grill too much chicken, and
as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts),
cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro