September 2006   

 
 
With the close of summer and the beginning of milder temperatures, now is the perfect time to venture back outside and enjoy the great taste and fun of outdoor grilling. If you're like us, you're always looking for something new to try on the grill. We've all relied on the old standby -- barbecue sauce - to compliment our grilling skills. In fact, Americans spend $350 million every year on supermarket barbecue sauce.
       
  Pineapple-Apricot Chicken  
  Grilled Paprika Spiced Chicken Kabobs  
  Citron Grilled Chicken Sushi Salad  
       
Pineapple-Apricot Chicken
with Pignoli Nuts
Serves: 4   
Pineapple-Apricot Chicken But now, for something completely different: Take a break from the ordinary with a zesty Caribbean-inspired chicken dish that will keep summer going just a bit longer.
4 Pilgrim's Pride boneless skinless chicken breasts
1 cup pineapple-apricot preserves
2 tbsp soy sauce
1 cinnamon stick, crushed
1 tsp whole allspice, crushed
½ whole nutmeg, grated
1 tbsp freshly ground ginger
½ tsp salt
½ tsp black pepper freshly ground
¾ cup pignoli or pine nuts, toasted

Place cinnamon, allspice and nutmeg in a small skillet over low heat for 5 minutes or until spices have released their fragrance. Remove and grind to a powder in a coffee or spice grinder. Rub spice mixture over the chicken. Put preserves, soy sauce, salt and pepper in a small saucepan and heat until preserves are melted. Reserve ½ cup and pour the remaining glaze over the chicken and marinate in the fridge for 1 hour.

Prepare grill and place on the direct heat over medium hot coals smooth side first. Grill for 5 minutes, turn over and grill for an additional 5 minutes or until done. Serve with the reserved sauce and nuts. © 2006 Eva Greer

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Grilled Paprika Spiced Chicken
Kabobs with Ginger and Pineapple
Serves: 6   
Grilling with a Hawaiian flair this summer will sure to be a winner for your backyard parties. These chicken kabobs have a unique spicy and exotic flavor, thanks to the crystallized ginger slices, which lends its tangy flavor to the rest of the ingredients when grilled. Grilled Paprika Spiced Chicken Kabobs
4 Pilgrim's Pride Boneless Skinless Chicken Breasts cut into 2 inch squares

Marinade
¾ tbsp Hungarian spice or mild paprika
1-½ tsp salt
Freshly ground pepper
6 tbsp olive oil
2 cloves garlic, peeled and crushed
Juice of 1 lemon

Mix all the ingredients and reserve.

1 small onion cut into large pieces
1 small red and green pepper cut into large cubes
¾ cup crystallized ginger slices
8-10 metal skewers or wooden skewers pre soaked in water

  • Place the chicken in a bowl and coat with 3 tablespoons of the marinade
  • In a separate bowl, combine the pineapple, onions and peppers along with 2 tablespoons of the marinade
  • Place both bowls in the refrigerator for at least two hours
  • Reserve the remaining marinade for basting
  • Alternate the chicken, vegetables and ginger slices on to the skewers
  • Arrange the skewers on the grill rack turning to brown on all sides and basting occasionally until the chicken is done (approximately 10-12 minutes)
  • Serve with couscous or rice
© 2006 Eva Greer

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Citron Grilled Chicken Sushi Salad
Serves: 6   
Citron Grilled Chicken Sushi Salad This salad's eclectic combination encompasses all the flavors of sushi to make a delightfully cool and refreshing dish for these hot summer days. The special citron marinade adds zest to the chicken allowing it to be a separate dish on its own.

4-5 Pilgrim's Pride Boneless Skinless Chicken Breasts

Marinade
1 small lime cut into pieces
1 cup cilantro leaves
4 garlic cloves minced
1 tbsp sugar
1 tsp salt
1 tsp red pepper flakes
Freshly ground black pepper to taste
Juice of ½ lemon
¼ cup olive oil

  • Place lime, cilantro and garlic in a food processor and pulse until minced
  • Add remaining ingredients until well blended
  • Coat chicken breasts with marinade and refrigerate for 1-2 hours
  • Grill on medium hot grill until done (approximately 5 minutes on each side)
  • Remove and serve whole or cut into pieces for the salad

Sushi Rice Salad
2 cups of jasmine rice
3 cups water
½ tsp salt
1 cup of mixed dried fruit chopped
1 2.29 oz can of hot Wasabi peas

  • Place the rice, water and salt in a sauce pan and bring to a boil
  • Lower the heat and cover, simmering for 20 minutes
  • Remove into a separate bowl and pour the sushi marinade over while still warm
  • Add the chopped mixed dried fruit and chicken pieces and mix well
  • Cool in the refrigerator until ready
  • Add the Wasabi peas, mix well and serve
Sushi Marinade
2 tbsp tamari or low sodium soy sauce
4 tbsp gourmet rice vinegar
1 tbsp sesame oil
2-½ tbsp sugar
1 tsp red pepper flakes
1 tbsp fresh mint chopped (optional)
2 tbsp cream sherry
  • Mix together and pour over hot rice
© 2006 Eva Greer

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Have a favorite recipe?
Send your recipes, questions and suggestions to
recipe@pilgrimspride.com and we'll share selected recipes in future newsletters.

Greta Pilgrim-Owens

www.pilgrimspride.com
4845 US Hwy 271 North
Pittsburg, Texas 75686
1-800-824-1159