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May in Arkansas is the perfect time to fire up the grill. The scenery is breathtakingly beautiful, the weather is still fairly mild, and life is slowing down as we head toward summer vacation. Since May is also National Barbecue Month, we’re showcasing some recipes that will have you itching to fire up your grill this month. Straight from the pages of our amazing ‘What’s Cookin’ at First Security Cookbook’, we’ve pulled mouthwatering chicken recipes from our ‘Hot Off the Teal Grill’ section. Can’t you just smell that home-grilled goodness?
HAWAIIAN CHICKEN KABOBS
Prep Time: 2 hours, including food prep, marinading and grilling
Servings: 4
Ingredients:
- 1 pound boneless, skinless chicken breast, uncooked
- ½ medium pineapple
- 1 medium green pepper
- 1 medium sweet red pepper
- 1 large Spanish onion
- ½ cup pineapple or orange juice
- 3 medium garlic cloves, minced
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon olive oil
- cooking spray
- 2 cups white rice, cooked and hot
- 8 skewers
Instructions:
- If using wooden or bamboo skewers, soak in shallow dish of water for at least one hour before grilling.
- Cut chicken, pineapple, peppers, and onion into approximately 24 one to two-inch pieces.
- In a large non-metallic bowl, combine chicken, pineapple juice, garlic, soy sauce, and oil.
- Marinate in refrigerator for at least one hour, and up to 24 hours.
- Preheat grill.
- Lightly coat vegetables with cooking spray.
- Thread two pieces (each) of chicken, pineapple, pepper, and onion onto each skewer.
- Brush with marinade.
- Grill over medium-hot coals about 8 – 10 minutes, turning kabobs every two minutes until chicken is completely cooked.
- Serve over hot rice.
Nutritional Information per Serving (2 skewers):
Calories: 588
Calories from Fat: 56
Carbohydrates: 86.1
Sodium: 580 milligrams
Protein: 45 grams
BLACKBERRY GLAZED CHICKEN
Prep Time: 30 – 45 minutes
Servings: 6
Ingredients:
- ½ cup blackberry jam
- 1 tablespoon Dijon mustard
- vegetable oil
- 6 boneless, skinless chicken breasts
- 1 ½ cup fresh or frozen (thawed) blackberries
Instructions:
- In a small bowl, mix jam and mustard.
- Brush grill rack with vegetable oil.
- Heat coals or gas grill for direct heat.
- 4 to 5 inches from medium heat, grill chicken for 10 minutes with grill lid down.
- Turn chicken and brush with jam mixture.
- Grill covered for 10 to 15 minutes longer, or until chicken is no longer pink in the center of thickest piece.
- Serve chicken topped with blackberries.
Note: Raspberries can also be used in this recipe. Use seedless jam to make a smooth, easy to work with glaze.
Nutritional Information per Serving:
Calories: 361
Calories from Fat: 100
Carbohydrates: 20.9 grams
Sodium: 155 milligrams
Protein: 42.9 grams
BOWMAN’S GRILLED BUTTERMILK CHICKEN
Prep Time: Marinate overnight, cook time 15 – 20 minutes.
Servings: 4
Ingredients:
- 3 cups buttermilk
- 8 cloves garlic, peeled and sliced
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 teaspoons salt
- a few dashes Louisiana hot sauce
- 3 -4 pound chicken, cut into pieces
- cooking spray
- salt and pepper, to taste
Instructions:
- In a large bowl, combine buttermilk, garlic, coriander, cumin, paprika, chili powder, salt, and hot sauce.
- In a large baking dish, lay the washed chicken pieces in a single layer.
- Cover chicken with the buttermilk mixture.
- Cover with plastic wrap or a lid.
- Refrigerate 10 – 12 hours, or overnight.
- Heat charcoal or gas grill.
- Lightly spray grill with cooking spray.
- Remove chicken pieces from buttermilk, pat dry, and salt and pepper to taste.
- Grill over medium heat for 15 minutes, turning to cook evenly.
- Remove and serve.
Nutritional Information per Serving:
Calories: 553
Calories from Fat: 101
Carbohydrates: 5.8 grams
Sodium: 1450 milligrams
Protein: 101.2 grams
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