Chicken

Salsa Verde Chicken Pasta

Salsa Verde Chicken Pasta
Serves 6
Pasta on your Grill? With the Big Green Egg® it's not only possible, it's delicious!
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Ingredients
  1. 3 boneless, skinless chicken breasts, cubed
  2. 1½ tbsp olive oil
  3. 3 tomatillos, chopped
  4. 1 large white onion, chopped
  5. 1 large red bell pepper, chopped
  6. 1½ tsp paprika
  7. Salt and pepper to taste
  8. 3 cups uncooked rigatoni or rotini pasta
  9. 2¼ cups chicken broth (low sodium)
  10. 1½ cups salsa verde
  11. 4 tbsp chopped cilantro (save more for garnish)
  12. 5 ounces cream cheese
  13. 1 lime, juiced
  14. Diced avocado for topping
Instructions
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
  3. Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
  4. Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
  5. Top with diced avocado and cilantro
Notes
  1. Serves 6
  2. ©Copyright 2017 Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/

Chicken and Summer Vegetable Tabbouleh

Chicken and Summer Vegetable Tabbouleh
Serves 4
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Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 cup uncooked bulgur
  3. 1 cup boiling water
  4. 1 cup fresh parsley, chopped
  5. 1 cup cucumber, chopped
  6. 1 cup red onion
  7. 1 cup plum tomoatoes
  8. 1/4 cup fresh squeezed lemon juice
  9. 1/4 cup fresh mint, chopped
  10. 1 garlic clove, minced
  11. 2 tablespoons olive oil
  12. 1/2 teaspoon salt
  13. 1/8 teaspoon ground black pepper
  14. Extra virgin olive oil as needed
Instructions
  1. Heat grill or grill pan to medium high heat. Brush extra virgin olive oil onto chicken breast, coating each side. Grill chicken for 4 minutes on each side or until done.
  2. Allow chicken to cool before adding continuing. Combine bulgur and boiling water in a large bowl, let stand thirty minutes. Add cooled chicken breast and combine parsley, cucumber, red onion, plum tomato and mint. Gently toss.
  3. Combine lemon juice, olive oil, salt, pepper and garlic into small bowl and stir with a whisk. Drizzle this mixture over the salad.
Additional Comments
  1. Refrigerates well for left over salad the next day.
Notes
  1. Courtesy of Springer Mountain Farms
Cooks Recipes http://recipe.cookswarehouse.com/

Dirty Bird Chicken Wings

Dirty Bird Chicken Wings
This tailgating favorite gives a nod to our hometown team!
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Dirty Bird Chicken Wings Seasoning
  1. • 2 tablespoon ancho chile powder
  2. • 3 tablespoons onion powder
  3. • 3 tablespoons garlic powder
  4. • 2 tablespoons thyme, dried
  5. • 2 tablespoons black pepper
  6. • 1 teaspoon cinnamon
  7. • 2 tablespoons all-spice
  8. • 2 tablespoons smoked paprika
  9. • 1 teaspoon nutmeg
Falconer's Flight Dirty Bird Chicken Wings Ingredients
  1. • 1 pound chicken wings
  2. • 1 cup Dirty Bird Seasoning
Dirty Bird Chicken Wings Seasoning
  1. Combine all ingredients in a bowl until uniformly mixed. Reserve.
Dirty Bird Chicken Wings
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. In a bowl, combine Dirty Bird Seasoning and chicken wings until the wings are uniformly coated.
  3. Place seasoned chicken wings on the EGG and cook for approximately 20 , or until an internal temperature of 165°F is achieved. Turn wings to ensure even cooking.
  4. Serve hot with your favorite sauce for dipping.
Adapted from Big Green Egg
Adapted from Big Green Egg
Cooks Recipes http://recipe.cookswarehouse.com/