Best 4 Grilled Chicken Penzeys Recipes
**Grilled Chicken Penzeys: A Flavorful Fusion of Herbs and Spices**
Prepare to tantalize your taste buds with Grilled Chicken Penzeys, a culinary masterpiece that combines the bold flavors of Penzeys spices with the succulent juiciness of grilled chicken. This dish is a symphony of flavors, with each bite offering a harmonious blend of herbs and spices that will leave you craving more. Our collection of recipes takes you on a culinary journey, offering a variety of options to suit every palate, from the classic Grilled Chicken Penzeys to tantalizing variations such as the Lemon-Herb Grilled Chicken and the Spicy Chipotle Grilled Chicken. Whether you prefer a traditional taste or a more adventurous flavor profile, our recipes have got you covered. Get ready to fire up the grill and embark on a flavor-filled escapade with Grilled Chicken Penzeys.
PENZEYS TANDOORI-STYLE GRILLED CHICKEN
Make and share this Penzeys Tandoori-Style Grilled Chicken recipe from Food.com.
Provided by Dav59
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
- Grill or cook in oven.
- If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
- Enjoy!
GRILLED CURRY CHICKEN LEGS
Grilled curry chicken legs Recipe from Penzeys Spices. The Cilantro does have to be fresh for this recipe to make the paste. Buy the big package of legs; they'll be gone in a minute. If you are lucky enough to have leftovers, these legs are great cold, too. The amount of CURRY POWDER called for will end up spicy-tasting, but not overly hot, which is a good middle of the road when feeding a crowd.
Provided by LilPinkieJ
Categories Chicken Thigh & Leg
Time 40m
Yield 20 chucken legs
Number Of Ingredients 9
Steps:
- Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece clinging to the end, which will be nice and crispy when grilled, and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing marinade won't be able to do its job.
- Place the legs in a single layer in a baking dish.
- To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until smooth.
- Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour; two is better, overnight is wonderful.
- To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free.
- Before putting the grill top over the coals, spray the grill top well with nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be a bit on the sticky side, which is why it is best to turn them carefully with a spatula.
- Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill.
- Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more.
- Some of the legs may lose the coating on the first side no matter how careful you are, but if you turn them and replace them right on top of the bits that stuck to the grill, the second side will be fine, and that can be the "presentation" side.
- After 30 minutes total cooking time, remove the legs to a platter.
- Serve with Saffron Rice, or a summery pasta or potato salad.
Nutrition Facts : Calories 134.4, Fat 8.5, SaturatedFat 2.5, Cholesterol 57.3, Sodium 115.5, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 12.7
GRILLED CHICKEN {PENZEY'S} RECIPE
Provided by grinder
Number Of Ingredients 9
Steps:
- In a large baking pan, combine beer, teriyaki sauce and seasonings. Stir to combine. Wash and dry chicken and trim off any fatty bits. Add chicken wings and chicken breasts to the marinade, cover with aluminum foil and refrigerate overnight. You can also use 2 large bowls and cover with plastic wrap. Put smoked wood chips in a pail of water and soak them for at least 2 hours before putting them on the charcoal. Wrapping loosely in foil and poking holes in the foil is an easy way to use wood chips. Grill bone-in chicken breasts over indirect heat 40 minutes, turning once. Add chicken wings for the final 25 minutes, turning once. If using boneless/skinless breasts, start them at the same time as the wings. Watch carefully, sometimes it only takes 15 minutes to cook.
PENZEY'S TENDER CHICKEN BREAST AND VEGGIES
This uses Penzey's Raspberry Enlightment sauce. It's a great sauce that adds a lot of flavor to cooked meals. The cooking time was a little longer since the chicken breasts were so large. I think I would slice them into strips before cooking next time, to distribute the flavors more evenly. We sliced the 2 breasts up and it was enough for 5 of us. You could use any combination of vegetables with this. We used zucchini, mushrooms and spring onions. Yum!
Provided by WI Cheesehead
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry; slice if desired.
- Season with pepper, garlic, ginger and salt.
- Heat 1 T olive oil over med-high heat in a large heavy pan.
- Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
- Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
- Return the pan to med-high heat and add remaining 1 T of olive oil.
- When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
- Divide the veggies between two plates (or more) with chicken and freshly cooked rice.
Tips:
- Use a quality chicken: A good-quality chicken will make all the difference in the final dish. Look for a chicken that is free-range and organic, if possible.
- Brine the chicken: Brining the chicken helps to keep it moist and flavorful. You can brine the chicken in a simple solution of water, salt, and sugar, or you can get creative and add other ingredients like herbs, spices, or citrus.
- Use a flavorful marinade: A flavorful marinade will help to add even more flavor to the chicken. There are many different marinades to choose from, so experiment until you find one that you like. Some popular options include olive oil, lemon juice, garlic, and herbs.
- Don't overcook the chicken: Chicken is a delicate meat, so it's important not to overcook it. Cook the chicken until it is cooked through, but still moist. A meat thermometer is the best way to check the temperature of the chicken.
- Serve with your favorite sides: Grilled chicken can be served with a variety of sides, such as rice, potatoes, vegetables, or salad. Choose sides that you enjoy and that complement the chicken well.
Conclusion:
Grilled chicken is a healthy, delicious, and versatile dish that can be enjoyed all year round. Whether you're cooking for a weeknight dinner or a special occasion, grilled chicken is sure to please everyone at the table. So fire up your grill and get started!
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