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Chicken with
Garlic and Parsley
2 servings
INGREDIENTS
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled
1/4 cup Italian parsley leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
Juice of 1 medium lemon
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2
Halve and bone chicken completely, leaving the first wing
joint intact.
3
In a small saucepan, blanch garlic cloves in boiling water for
1 minute. Drain. Cut garlic into paper thin slices. Toss in a small
bowl with parsley,salt and pepper.
4
Stuff half of the garlic mixture into the pockets under the skin of the
chicken breasts and thighs.
5
Place the butterflied chicken in the Tri-Grill. Lower lid and grill the
chicken for 15 minutes, or until cooked through.
6
Heat butter in a sauté pan. Sauté remaining garlic mixture in butter
for several minutes. Add lemon juice and season with salt and
pepper to taste.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with
sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.
Recipe Courtesy Wolfgang Puck
Chicken Saté with
Mint Vinaigrette
6 servings, 24 skewers
INGREDIENTS
2 boneless skinless chicken breasts (5 ounces each),
sliced into 12 strips each
Marinade:
1 1/2 teaspoons curry powder
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
METHOD
1
Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a
6-inch skewer into each chicken strip lengthwise and arrange on a large
platter or baking tray.
2
Prepare the marinade: In a small bowl, combine curry powder,
pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over
chicken strips, turning to coat well, then sprinkle dry ingredients on
both sides. Marinate for 1 hour, refrigerated.
3
Prepare the vinaigrette: In a food processor or blender, combine egg
yolks, vinegar, mint, soy sauce and coriander. With motor running
slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to
a bowl. Season with salt and pepper and refrigerate, covered,
until needed.
4
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
5
Grill half the skewers at a time in the Tri-Grill for 2 minutes. Repeat
with remaining skewers.
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the
bowl and serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Mint Vinaigrette:
2 large egg yolks, beaten
1/4 cup rice wine vinegar
2 tablespoons fresh mint, finely
chopped
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
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