Great Chicken Recipes

(Page 7 of 7)

July/August 2009
By Jean Teller 
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1 package bamboo skewers

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For cilantro pesto, place all ingredients except pine nuts into blender and blend until almost smooth. Remove mixture to separate container and add pine nuts.
For chicken, heat grill. In small mixing bowl, season chicken with salt, pepper and olive oil. Place chicken tenders on ends of skewers, one tender per skewer. Grill chicken tenders on hot grill and serve on platter with Cilantro Pesto. Yields 4-5 main meal servings or 10 appetizer servings.

Chef Mark's Tips:

● Soak skewers in water before grilling to prevent burning.

● When grilling make sure your grill is very hot and clean. This will help to prevent the tenders from sticking.

● Spray the skewered tenders with a little non-stick spray before grilling. This will also help prevent the tenders from sticking.

 

GRILLED CHICKEN 'STREET' TACOS WITH RED RADISH PICO DE GALLO

Chef Mario Valdovinos, Tyson Foods

Fresh Taqueria fare is all the rage in urban Mexico. Fun flavors and mobility are the keys to pulling off this south-of-the-border-influenced treat. Enjoy Tyson All Natural boneless skinless thighs tossed in a smoky fajita seasoning, grilled and topped with minced sweet onion, chopped cilantro, julienne radish and sweet corn – all surrounded by a corn tortilla. Serve with fire-roasted tomato salsa.

1 pound Tyson All Natural boneless, skinless chicken thighs
1/8 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 1/4 tablespoons Fajita Seasoning
1/2 teaspoon cumin seeds, ground
Pico:
1 red onion, minced
4 radishes, sliced thin, julienne
1 cup cilantro, coarsely chopped
1/2 cup com, sweet niblits, drained
Combine and season with lime juice, salt and pepper to taste.
12 mini corn tortillas
Commercially prepared salsa
Heat char-grill to 350°F.
In large mixing bowl, toss chicken with oil and seasonings, let marinate 10 minutes.
Grill chicken until internal temperature reaches 165°F, about 6 to 8 minutes; slice into thin strips.
To serve tacos, top a pre-warmed tortilla with chicken, top with pico, and serve with your favorite salsa.
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