Portuguese Barbecued Chicken is perfect for our first cook out. Heat up the grill and let’s get cooking!
- 2 lbs. chicken pieces
- 1/3 cup dry white wine
- 1 tsp grated lemon rind
- 3 tbsp lemon juice
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp hot pepper sauce
- 1/4 tsp salt
- 2 garlic cloves, minced
- Place chicken in a large zip-lock bag. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Place chicken on greased grill over medium heat. Close the lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
Ginger Peanut Chicken Wraps. This recipe can be altered to include ingredients that you favor. I often add sugar snap peas, chopped water chestnuts, and bean sprouts. No matter what you put in these wraps, you'll love them!
- 1 teaspoon olive oil
- 6 (4-ounce) boneless chicken breasts
- 1 cup chopped seeded peeled cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 4 tablespoons chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 4 cups shredded iceberg lettuce
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well.
- Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Coconut Shrimp are one of my favorite appetizers when I'm out at an Asian restaurant. This recipe for Beer Battered Coconut Shrimp is delicious. It offers the great coconut flavor of a coconut shrimp with the great, crunchy coating of a beer batter.
You can create any type of dipping sauce that you like. The marmalade dipping sauce below offers a very nice sweet, tart, and spicy flavor profile. It is really refreshing! Garnish with fresh cilantro if that is a flavor you enjoy!
- 1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
- 1 cup pancake mix (plain)
- 1 cup beer (a lighter beer is better)
- 2 tablespoon coconut milk
- 1/4 cup all purpose flour
- 1 cup coconut flakes (and more on hand just in case!)
- Light cooking oil (like canola oil)
- Rinse the shrimp well and butterfly them
- Combine pancake mix, beer and coconut milk and mix well with a whisk to remove lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. NOTE: have this done before heating oil as they need constant attention or they will burn
- Heat the oil in sauce pan (2-3 inches deep) over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.
For Marmalade Dipping Sauce
- 1 cup rough cut orange marmalade
- 5 Teaspoons minced, fresh ginger
- 1 Tablespoon minced garlic
- 1/3 cup fresh lemon juice
- 1/2 – 3/4 Teaspoon red pepper flakes