Two great summer grilling recipes

[Guest guest]

Tried and true -- my kids love these! Both are from Weber's Real Grilling

cookbook.

Cilantro Pesto Chicken Tenders

Marinade:

2 T coarsely chopped walnuts

2 medium garlic cloves

1 1/2 cups loosely packed fresh cilantro leaves and tender stems

1/2 cup loosely packed fresh Italian parsley leaves and tender stems

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

2 pounds chicken breast tenders

1 lime, cut into wedges

1. To make the marinade: In a food processor, finely chop the walnuts and

garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt,

and pepper and process until finely chopped. With the motor running, slowly add

the oil to create a smooth puree.

2. Place the chicken in a large, resealable plastic bag and add the marinade.

Press the air out of the bag and seal tightly. Turn the bag to distribute the

marinade, place in a bowl, and refrigerate for 2 hours.

3. Remove the chicken from the bag and thread onto skewers (Note: we skip this

step, and just grill the tenders without skewering them). Grill over direct high

heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning

once. Serve warm with the lime wedges.

Barcelona Chicken

Marinade:

5 scallions, cut into 1 inch pieces

1 cup lightly packed fresh basil leaves

3 large garlic cloves

2 serrano chile peppers, roughly chopped

1/4 cup extra virgin olive oil

2 T sherry vinegar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 whole chicken, 4 to 5 pounds, or your favorite chicken pieces

1. To make the marinade: In a food processor or blender, combine the marinade

ingredients and process to a smooth paste, 1 to 2 minutes.

2. Cut the chicken into pieces, if starting with a whole chicken. Place pieces

in a large, plastic resealable bag and pour in the marinade. Press the air out

of the bag and seal it tightly. Turn the bag several times to distribute the

marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long

as 12 hours, turning the bag occasionally.

3. Remove the chicken pieces from the bag and discard the marinade. Grill, skin

side down, over indirect medium heat untnil fully cooked. The breast and wing

pieces will take about 30 minutes. The leg-thigh pieces will take about 40

minutes. During the last 10 minutes of grilling time, move the chicken over

direct medium heat until well-browned all over, turning once. Serve warm.

Enjoy!

Marina

[Guest guest]

Thanks for sharing!

>

> Tried and true -- my kids love these! Both are from Weber's Real

Grilling cookbook.

>

> Cilantro Pesto Chicken Tenders

>

> Marinade:

> 2 T coarsely chopped walnuts

> 2 medium garlic cloves

> 1 1/2 cups loosely packed fresh cilantro leaves and tender

stems

> 1/2 cup loosely packed fresh Italian parsley leaves and tender

stems

> 1/2 teaspoon kosher salt

> 1/4 teaspoon freshly ground black pepper

> 1/4 cup extra virgin olive oil

>

> 2 pounds chicken breast tenders

> 1 lime, cut into wedges

>

> 1. To make the marinade: In a food processor, finely chop the

walnuts and garlic. Scrape down the sides of the bowl. Add the

cilantro, parsley, salt, and pepper and process until finely

chopped. With the motor running, slowly add the oil to create a

smooth puree.

> 2. Place the chicken in a large, resealable plastic bag and add

the marinade. Press the air out of the bag and seal tightly. Turn

the bag to distribute the marinade, place in a bowl, and refrigerate

for 2 hours.

> 3. Remove the chicken from the bag and thread onto skewers (Note:

we skip this step, and just grill the tenders without skewering

them). Grill over direct high heat until the meat is firm and the

juices run clear, 6 to 8 minutes, turning once. Serve warm with the

lime wedges.

>

>

> Barcelona Chicken

>

> Marinade:

> 5 scallions, cut into 1 inch pieces

> 1 cup lightly packed fresh basil leaves

> 3 large garlic cloves

> 2 serrano chile peppers, roughly chopped

> 1/4 cup extra virgin olive oil

> 2 T sherry vinegar

> 1 tsp kosher salt

> 1/2 tsp freshly ground black pepper

>

> 1 whole chicken, 4 to 5 pounds, or your favorite chicken pieces

>

> 1. To make the marinade: In a food processor or blender, combine

the marinade ingredients and process to a smooth paste, 1 to 2

minutes.

> 2. Cut the chicken into pieces, if starting with a whole chicken.

Place pieces in a large, plastic resealable bag and pour in the

marinade. Press the air out of the bag and seal it tightly. Turn

the bag several times to distribute the marinade, place the bag in a

bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours,

turning the bag occasionally.

> 3. Remove the chicken pieces from the bag and discard the

marinade. Grill, skin side down, over indirect medium heat untnil

fully cooked. The breast and wing pieces will take about 30

minutes. The leg-thigh pieces will take about 40 minutes. During

the last 10 minutes of grilling time, move the chicken over direct

medium heat until well-browned all over, turning once. Serve warm.

>

> Enjoy!

> Marina

>

>

>