Arabian Nights Grilled Herbed Chicken BBQ Recipe

Chief | December 24, 2008

The yoghurt and fresh herbs make this chicken so moist, flavourful, and low-fat, you’ll make this recipe often!

1/2 cup finely chopped flat leaf parsley
1/2 cup finely chopped fresh fennel tops or 2 teaspoons dried fennel seed
1/2 cup finely chopped green onions
1 8-ounce carton non-fat plain yoghourt
Salt and pepper
1 chicken, about 3 pounds, butterflied
1 teaspoon olive oil

Combine parsley, fennel, onions, yoghourt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.

Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthways along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.

Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distributed herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.

Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in centre of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.

Makes 4 servings.

Comments
No Comments »
Categories
Chicken, Main Course
Comments rss Comments rss
Trackback Trackback

Rudolph the Reindeer Kiwi Christmas Cookies

Chief | December 11, 2008

Ingredients

  • 1  (16.5-oz.) package refrigerated sugar cookie dough
  • 36  pretzel twists
  • 36  semisweet chocolate mini morsels
  • 18  red cinnamon candies

Preparation

1. Freeze dough 15 minutes.

2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.

Comments
No Comments »
Categories
Uncategorized
Comments rss Comments rss
Trackback Trackback