Tag Archives: Grilled Chicken

Stuffed Chicken Breast ~Pechugas de Pollo Rellenas

 I cannot stress enough what a great time it is cooking with the ones you love.  My husband and I really enjoy days when we can grill together. We work well together and in the end we can sit and enjoy a homecooked meal together. This recipe is number two  in a  series of three. My challenge was a package of 6 chicken breast and I wanted to prepare them three different ways.  The first recipe was simply chicken breast pounded thin and seasoned with a dry rub. Great for tacos and salads. Today’s recipe is two large boneless chicken breast stuffed with zucchini, smoky bacon anf fontina cheese. I forget how much I really enjoy fontina cheese. Reminds me of the Mexican Chihuahua cheese, a great melting cheese. The chicken portions were so big, that we enjoyed this recipe for several days. Made for some great quesadillas! 

Zucchini, Bacon and Cheese Stuffed Chicken Breast-Pechugas de Pollo Rellenas

Stuffed Chicken Breast

2 large boneless chicken breast, butterflied, about 2 pounds
Lemon pepper
salt to taste
4 thinly sliced pieces of zucchini
2 to 3 tablespoons cooked bacon
1/2 cup monterrey jack or fontina cheese
Crushed red pepper flakes or jalapeño flakes (I used jalapeño)
Olive oil and 1 tablespoon of unsalted butter

Tips~ Try adding some roasted or pickled jalapeño slices instead of the dried flakes.

Stuffed Chicken Breast

On this day, I used my charcoal grill to cook the stuffed chicken breast, but you could certainly cook it on your stove and finish it in the oven.

Directions

1. After you butterfly the chicken breast open, cover it with plastic and pound it out slighlty so it’s more even. This way it will cook more evenly. To each piece of chicken, season the inside lightly with salt and lemon pepper. You want to cut the zucchini to size, so it fits inside of the chicken breast.  Add 2 thin slices of zucchini, bacon, cheese and red pepper flakes. Fold top over and secure with toothpicks. Season the outside with more salt and lemon pepper, drizzle with olive oil and set aside.

2. Prepare your outdoor grill for indirect cooking.   Meaning you will have one hot side and one cool side.  The temperature on the grill should be between 350 to 375 degrees. When ready to grill, brush clean grates with oil.  Place stuffed chicken on hot side of grill for 5  minutes per side. Move over to the cool or indirect side of the grill and close the lid.  During the cooking time, if the chicken looks like it’s dry, brush it with a little oil or butter. Close lid and continue cooking for 25 to 35 minutes or until the internal temperature of chicken reads 165 degrees F. Remove from heat onto plate, add 1/2 a tablespoon of butter to the top of each chicken breast,  tent with foil paper and let rest for 5 to 7 minutes. Yields 2 to 4 servings

Stuffed Chicken Breast

Variation~ To cook this on the stove, you would prep the chicken the same way. Preheat a couple of tablespoons of olive oil to medium heat for 5 minutes in an oven safe skillet. Sear the chicken for 5 minutes per side. Cover and place in preheated 350 degree oven for 25 to 30 minutes or until the internal temperature reads 165 degrees F. Remove from hot pan and let rest before serving. To serve for four, I like to slice all the chicken and serve it over rice or quinoa.

Stuffed Chicken Breast

 

Stuffed Chicken BreastGrilled Potato Wedges

My new favorite thing to grill are pre-cooked potato wedges. Wash a large russet potato and cook in the microwave, on high, for about 6 minutes or until fork tender. Let cool then slice into wedges. Season with salt, pepper and olive oil. Place on hot grill just to brown and crisp a little.  And of course, you have to throw on some sweet and hot peppers while you are at it!

Stuffed Chicken Breast

Pechugas de Pollo Rellenas-Stuffed Chicken Breast

Pechugad de Pollo Rellenas-Stuffed chicken Breast

 

Fresh Mex~Grilled Chicken and Black Beans Quinoa Bowls

You know when you find a great deal on grocery items that you use all the time and you just can’t pass it up? Yes, that was me last week with this package of large boneless chicken breast. I would normally break down the package and freeze the breast individually. It was forecasted to be such a gorgeous day last Sunday that I decided to prep the chicken three ways, all cooked on the grill. This is the first of three recipes I will be sharing with you today. For today’s post I wanted to incorporate some quinoa and blacks beans to prepare a “rice bowl” but with quinoa instead. The combination of grilled vegetables and the raw, crispy vegetables wa tasty! Choose you favorite dressing to garnish with. No dressing? Drizzle on a little olive oil after the lime, salt and pepper and you are all set. Foods that are good for you and delicious! 

Fresh Mex ~Grilled Chicken Black Beans and Quinoa Bowls

Grilled Chicken Black Beans and Quinoa  Bowls

Fresh Mex Grilled Chicken Quinoa Bowls

You Will Need
4 grilled chicken cutlets, sliced thin
1 recipe for Black Beans and Quinoa
1 cup zucchini, grilled and diced
6 to 8 grilled sweet peppers and hot pepper mixed of your choice
1 cup carrots, shredded
1/2 cup tomatoes, diced
1/2 cup radishes, sliced
Cilantro, chopped
Lime
Hot Sauce
Your favorite dressing

Grilled Sweet Peppers and Zucchini

Choose some vegetables to be grilled for the quinoa bowls and keep some vegetables raw for their crispiness.

Some grilled and some raw veggies

Build Your Fresh Mex Quinoa Bowls

To each bowl add some quinoa in the center. Then you could let your guest build their own bowls with the ingredients available. Garnish with cilantro, lime juice, hot sauce or dressing. Recipes yield 4 to 6 servings.

Fresh Mex~ Grilled Chicken and Black Beans Quinoa Bowls

Fresh Mex~ Grilled Chicken and Black Beans Quinoa Bowls

*I was out of avocados on this day, but that really would have made this bowl awesome!

Dry Rub Grilled Chicken Breast

Dry Rub Grilled Chicken

Dry Rub Grilled Chicken Breast

4 cutlet style chicken breast (1 1/2 pounds more or less)
salt and pepper
1 1/2 tablespoons dry rub for chicken, homemade or store bought
Olive oil

Tips~ If you can’t find the chicken sliced thin, cutlet style, buy 2 large chicken breast and butterfly them in half. Cover with plastic and pound out to 1/3 inch so they are thin.

Dry Rub Grilled Chicken

Directions

1. Season chicken with salt and pepper, then add all of the dry rub to coat evenly. Cover and marinate for a 2 hours.

2.  Remove from refrigerator 30 minutes before grilling.   Prepare  outdoor grill for direct cooking at medium/high heat. Brush grates with oil and grill on high for about 3 minutes per side, let rest before slicing. If cooking indoors, cook in preheated skillet for 3 minutes per side, adding 2 tablespoons of olive oil while it preheats.

Dry Rub Grilled Chicken

 

For Black Beans and Quinoa

Black Bean and Quinoa

Ingredients

Olive oil
1/2 cup red or white onion, diced
3 cloves garlic, minced
1 serrano, minced
1/3 cup sun dried tomatoes, chopped fine
salt and pepper to taste
1 teaspoon oregano
1 teaspoon cumin seeds
1 cup quinoa, rinsed
Juice of 1 lime
1 3/4 cup chicken stock/broth
14 oz can black beans, drained and rinsed
2 tablespoons cilantro, chopped

Black Beans and Quinoa

 

Fresh Cilantro

Aromatics

Directions

1. Rinse the quinoa, drain and set aside. In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, serrano and sun dried tomato. Season lightly with salt and pepper and saute for 6 to 7 minutes.

2. Add the oregano and cumin seeds and saute for 2 minutes. Add in the quinoa, lime juice and chicken broth. Stir gently to combine. Bring to a boil, reduce heat to a simmer, cover and cook for 15 to 20 minutes or until liquid has evaporated. Add the beans, cover and let set for 15 minutes. Use a fork to fold in the beans, add cilantro. Yields 6 servings.

Black Beans and Quinoa

 

Black Beans and Quinoa

Chile Dry Rub Grilled Chicken w/ Spicy Pickled Onions

In the midst of smoking a 10 pound pork butt last weekend, my husband and I were hungry! It was then that I remembered that I had some chicken that had been marinating in a spice rub or seasoning mix for my homemade chorizo recipe. The purpose of developing this recipe using all dried spices was to make it easier for people to prepare a quick version of homemade mexican chorizo at home. I did not want people to avoid preparing the chorizo recipe because they were not sure about using dried chiles for the first time, or maybe they were not available. I have to say, that I was extemely happy with the results of the chorizo. So, it never fails that whenever I mix a new season mix for one recipe, I always end up having some leftover. I literally seasoned the chicken 2 days before and forgot all about it. I pulled the chicken from the refrigerator and let it come to room temperature. The grill was already preheating for the 10 pound pork butt that was about to go on for 12 hours. A quick 8 to 10 minutes per side on the chicken and we were ready to eat. Instead of serving it with salsa, I threw together a spicy quick pickled red onion with a few hot peppers I had grilled. Both my husband and I agreed, that those chicken tacos with spicy pickled onions were the best tacos we have had in a long time! Must serve with corn tortillas. Just goes to show that sometimes the spontaneous creations can end up being as good, if not better, than the well planned meal.

Chile Dry Rub Grilled Chicken with Spicy Pickled Red Onions
Chile Dry Rub Grilled Chicken with Spicy Pickled Red Onions

I really wanted to think of a fun and clever name for my spice rub, but nothing came to mind….still working on it!
For Chile Dry Rub
3 tablespoons chile ancho powder
3 tablespoons guajillo powder or another red, mild chile powder, such as Gebhardt brand
2 tablespoons vinegar powder or 2 teaspoons citric acid
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon smoked paprika
1 tablespoon annatto powder
1/2 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoons Mexican oregano, crushed
1/2 tablespoon pepper
1/4 teaspoon ground clove
1 teaspoon chipotle or cayenne pepper powder
2 teaspoons salt or to taste
*Tips~ if you can’t find a mild red chile powder, you could purchase a mild (low salt) pre-mixed chili seasoning from the store. If it has salt, taste before adding more

Chile Spice Rub Grilled Chicken
Chile Spice Rub Grilled Chicken with Spicy Pickled Onions
Homemade Chile Dry Rub Seasoning
Homemade Chile Dry Rub Seasoning

Tips~ If you are fortunate enough to live in an area where dried chile peppers are available, you must try preparing your own chile powders. Remove stems and seeds from peppers. Toast the peppers on a preheated griddle or comal for a few minutes or just until they become aromatic. Never leave them unattended or they can burn and become bitter in flavor.  Along side of the peppers, I like to toast my own whole spices and grind them as well. Grind them in a spice grinder, commercial blender or coffee grider. Needless to say, I only use my coffee grinder for spices…It’s a must try! You will not regret it! The best peppers to use are chile ancho, guajillo, pasilla or New Mexico.

 

*1 1/2 pounds boneless chicken thighs (4 to 5 pieces)
*Oil for grill pan or outdoor grill

For Onions
1 medium red onion, sliced thin
2 hot peppers of your choice, roasted or grilled
Juice of 5 key limes or 2 regular limes
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon pepper
Salt to taste

1. Season the chicken generously with dry rub on both sides. Cover and marinate for 24 hours or up to 2 days in refrigerator.

2. Remove chicken from refrigerator 30 minutes before cooking time so it comes to room temperature.

3. About an hour before cooking chicken, combine all of the ingredients for the pickled onions. Stir well to combine, taste for salt. Cover and set aside.

4. Preheat a stove top grill pan or outdoor grill to medium heat for 5 to 6 minutes. Drizzle or brush with oil. Cook the chicken for 8 to10 minutes per side (with lid closed) or until internal temperature read 165 degrees F. Remove from heat and let stand for a few minutes before serving. Slice and garnish with pickled red onions. Serve with warm corn tortillas and your favorite salsa. Yields 4 servings.

Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken