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On the Menu - Sunday 1st February 2015
Five Ingredient Chicken Dishes for the Barbecue
There is still plenty of summer left, and plenty of opportunities to enjoy a good barbecue. Good food doesn't have to be complicated, as these recipes for the barbecue prove. They are simple, with just a few basic ingredients and they are tasty too. Oh, and they will fit in your grocery budget as well.
Grilled Chicken Salsa Burritos
Ingredients:
2 chicken breast fillets, skin removed and then sliced through the centre to make two pieces
olive oil for grilling
salt and pepper
1 cup salsa (use your favourite)
8 small tortillas
1 avocado, thinly sliced
2 cups grated tasty cheese
Method:
Heat barbecue to a medium-high heat.
Rub the chicken with a little olive oil and season with salt and pepper. Place chicken on barbecue, close cover, and cook for 5 minutes, turn and cook for 5 more minutes.
Remove from the barbecue and let rest on a cutting board for 3 minutes; then slice chicken into thin strips and place in large bowl.
Add salsa to bowl with chicken and stir gently to combine; set aside
Place tortillas on the barbecue just until grill marks appear, flip and do the same to the other side. Remove to a bread board.
Lay out tortillas and divide the chicken slices, avocado and cheese evenly between all the tortillas and roll up into a burrito.
Makes 4 burritos.
There is still plenty of summer left, and plenty of opportunities to enjoy a good barbecue. Good food doesn't have to be complicated, as these recipes for the barbecue prove. They are simple, with just a few basic ingredients and they are tasty too. Oh, and they will fit in your grocery budget as well.
Grilled Chicken Salsa Burritos
Ingredients:
2 chicken breast fillets, skin removed and then sliced through the centre to make two pieces
olive oil for grilling
salt and pepper
1 cup salsa (use your favourite)
8 small tortillas
1 avocado, thinly sliced
2 cups grated tasty cheese
Method:
Heat barbecue to a medium-high heat.
Rub the chicken with a little olive oil and season with salt and pepper. Place chicken on barbecue, close cover, and cook for 5 minutes, turn and cook for 5 more minutes.
Remove from the barbecue and let rest on a cutting board for 3 minutes; then slice chicken into thin strips and place in large bowl.
Add salsa to bowl with chicken and stir gently to combine; set aside
Place tortillas on the barbecue just until grill marks appear, flip and do the same to the other side. Remove to a bread board.
Lay out tortillas and divide the chicken slices, avocado and cheese evenly between all the tortillas and roll up into a burrito.
Makes 4 burritos.
Pesto Tomato Chicken Grill Packets
Ingredients:
4 chicken breasts, skin removed
4 ripe tomatoes, each quartered
1 medium onion, quartered
1/2 cup basil pesto
2 tbsp mayonnaise
2 tbsp butter, divided
Method:
Prepare the barbecue to medium-high heat.
Tear off 4 large sheets of heavy duty aluminum foil and place a chicken breast on each one.
Top each with the tomatoes and onion, evenly distributing each.
In a small bowl, whisk together the pesto and mayonnaise.
Spoon this mixture over chicken and veggies, then cut the butter into quarters and place a pat of butter on each.
Fold foil over tightly sealing them.
Put on barbecue on indirect heat, close cover, and cook for 20 to 30 minutes, spinning the packet around once during this cooking time.
Remove and let sit for 5 minutes before opening.
Serves 4.
*Note: This is perfect for Maryland pieces which are often on sale for $1.99 - $2.49/kg. When they are that price I stock up.
Ingredients:
4 chicken breasts, skin removed
4 ripe tomatoes, each quartered
1 medium onion, quartered
1/2 cup basil pesto
2 tbsp mayonnaise
2 tbsp butter, divided
Method:
Prepare the barbecue to medium-high heat.
Tear off 4 large sheets of heavy duty aluminum foil and place a chicken breast on each one.
Top each with the tomatoes and onion, evenly distributing each.
In a small bowl, whisk together the pesto and mayonnaise.
Spoon this mixture over chicken and veggies, then cut the butter into quarters and place a pat of butter on each.
Fold foil over tightly sealing them.
Put on barbecue on indirect heat, close cover, and cook for 20 to 30 minutes, spinning the packet around once during this cooking time.
Remove and let sit for 5 minutes before opening.
Serves 4.
*Note: This is perfect for Maryland pieces which are often on sale for $1.99 - $2.49/kg. When they are that price I stock up.
Cheesy Chicken Cutlet Veggie Wraps
Ingredients:
4 chicken fillets, pounded thin*
1/2 cup Italian dressing
4 slices cheese
500g fresh cleaned asparagus
1 red capsicum, cleaned and sliced into thin strips
Method:
Prepare barbecue to medium-high heat.
Put chicken into a bowl with Italian dressing and toss to coat well.
Tear off 4 big sheets of aluminium foil and lay on work surface.
Lay out a cutlet on each foil sheet; top with cheese slices, then divide asparagus and the capsicum pieces evenly between the packets.
Roll the cutlets up like a burrito over the vegetables, then roll up in the foil and seal tightly.
Put the foil bundles on the barbecue over indirect heat, close lid and cook for 20 to 30 minutes, turning over 2 to 3 times during the cooking time.
Remove and let stand for several minutes, then unroll the foil and serve.
Makes 4 servings.
*Note: I use two breast fillets sliced through the middle to make two fillets.
Ingredients:
4 chicken fillets, pounded thin*
1/2 cup Italian dressing
4 slices cheese
500g fresh cleaned asparagus
1 red capsicum, cleaned and sliced into thin strips
Method:
Prepare barbecue to medium-high heat.
Put chicken into a bowl with Italian dressing and toss to coat well.
Tear off 4 big sheets of aluminium foil and lay on work surface.
Lay out a cutlet on each foil sheet; top with cheese slices, then divide asparagus and the capsicum pieces evenly between the packets.
Roll the cutlets up like a burrito over the vegetables, then roll up in the foil and seal tightly.
Put the foil bundles on the barbecue over indirect heat, close lid and cook for 20 to 30 minutes, turning over 2 to 3 times during the cooking time.
Remove and let stand for several minutes, then unroll the foil and serve.
Makes 4 servings.
*Note: I use two breast fillets sliced through the middle to make two fillets.
Mango Chutney Chicken Burgers
Ingredients:
1 French bread stick - about 40cm long
1 medium onion
500g chicken mince
4 tbsp mango chutney, divided
2 cups shredded lettuce
Method:
Heat the barbecue to medium-high heat.
Cut bread stick into four equal pieces then split each piece horizontally and pull out half the soft bread from each side, forming a boat.
Cut onion in half and dice half finely and slice four thin circles out of the other half.
In a large bowl, put the diced onion and 1 tablespoon chutney and all the chicken mince; then mix together with your hands and form four burgers.
When barbecue is ready, put round onion slices on and cook 2 or 3 minutes on each side just until charred; remove.
Put burgers on at the same time and cook, turning once, until meat is cooked through, about 5 to 6 minutes each side; remove.
Put bread pieces on grill if desired just to char the edges, about 1 or 2 minutes; remove.
To assemble - spread the remaining mango chutney on the open sides of bread stick, add the chicken burgers on four bottoms, put the grilled onion slices on top, then add lettuce and top with top bread piece.
Makes 4 servings.
Ingredients:
1 French bread stick - about 40cm long
1 medium onion
500g chicken mince
4 tbsp mango chutney, divided
2 cups shredded lettuce
Method:
Heat the barbecue to medium-high heat.
Cut bread stick into four equal pieces then split each piece horizontally and pull out half the soft bread from each side, forming a boat.
Cut onion in half and dice half finely and slice four thin circles out of the other half.
In a large bowl, put the diced onion and 1 tablespoon chutney and all the chicken mince; then mix together with your hands and form four burgers.
When barbecue is ready, put round onion slices on and cook 2 or 3 minutes on each side just until charred; remove.
Put burgers on at the same time and cook, turning once, until meat is cooked through, about 5 to 6 minutes each side; remove.
Put bread pieces on grill if desired just to char the edges, about 1 or 2 minutes; remove.
To assemble - spread the remaining mango chutney on the open sides of bread stick, add the chicken burgers on four bottoms, put the grilled onion slices on top, then add lettuce and top with top bread piece.
Makes 4 servings.