New kind of chicken

Unknown

I have cooked chicken so many ways - I'm looking for something new. I have 2 breasts with ribs and 3 boneless breasts. Looking for anything to mix it up. Any help is appreciated.

Car Wash Mike

Big K,
Have you ever wrapped your boneless breasts in bacon? Very small amount of apple wood if smoking.
Slice open your breasts with ribs and place chopped jalopena(sp) peppers in them with cheese and bacon wrap again. You can do this wih boneless ones just fold together.
You may have do this.
CWM

nikkig

Big K,
One of our favorites for boneless breast is Smashed Chicken. Put them in a ziplock bag and smash them really, really flat. Marinate overnight in Kraft Zesty Italian Dressing with a large hunk of fresh grated romano cheese. Cook at about 600 for about 3-4 min per side. [p]YB also has an excellent chicken cordon bleu recipe[p]~nikki
[ul][li]YB's Chicken Cordon Bleu[/ul]

Car Wash Mike

nikkig,
Forgot about the Italian Dressing one, never heard the cheese thing though, sounds great.[p]CWM

Bill in VA

Big K,
Try these: Piri-Piri Chicken and Peruvian Roasted Chicken
(I just copied and pasted them, so adjust for your own cooker.)[p]Piri-Piri Chicken
from Steven Raichlen's Barbecue Bible
Serves 4 to 8 [p]2 whole chickens (3-1/2 to 4 pounds each) [p]1/2 cup extra-virgin olive oil
8 tablespoons salted butter, melted
1/3 cup fresh lemon juice
3 to 4 tablespoons Piri-Piri (recipe below) or other hot sauce
1 tablespoon sweet paprika
1 teaspoon ground coriander
3 cloves garlic, peeled
3 scallions, both white and green parts, trimmed and sliced
3 tablespoons coarsely chopped fresh Italian parsley
1 piece (1 inch) fresh ginger, thinly sliced
2 bay leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Spatchcock the chickens (see instructions below), then place them in a large, nonreactive bowl.
2. Combine remaining ingredients in a blender and process to a smooth puree. Pour half this sauce over the chickens, coating them well. Refrigerate remaining sauce, bringing it to room temperature before serving time. Cover and let chickens marinate in the refrigerator for 4 to 12 hours (the longer the better).
3. Use indirect grilling method (see box), placing a drip pan in the center. If using gas, cook on medium.
4. When ready to cook, oil the grill grate. Place the chickens, skin side up, on the hot grate, reserving any marinade in the bowl. Brush chickens with the marinade, then cover the grill and cook for 30 minutes. Uncover and brush chickens with marinade. Cover and continue grilling until juices run clear from thickest part of the thigh or until an instant-read meat thermometer inserted in thigh registers 180 degrees F. For crisp skin, place the chickens skin side down on the grate directly over the fire for the last 5 to 10 minutes.
5. Using spatulas, carefully transfer chickens to a platter; let stand for 5 minutes before carving. Serve with the reserved sauce.
To Spatchcock a Chicken
1. Remove and discard the fat inside the body cavity. Rinse the bird, inside and out, then drain and blot dry with paper towels. Place the bird, breast side down, on cutting board. Using poultry shears, cut through the flesh and bone along both sides of the backbone. Cut from tail end to head end; completely remove the backbone.
2. Open the bird like a book, gently pulling the halves apart. Using a sharp paring knife, pierce the top of the breastbone crosswise. Run your thumbs along and under the sides of the breastbone and attached cartilage and pop them out. Spread the bird out flat.
3. For a more attractive bird, turn it over and, using a sharp knife, make a slit in the skin between the lower end of the breast bone and the leg, 1 inch long on each side. Stick the end of the drumstick on that side through the slit.
Piri-Piri Sauce
Makes about 1-1/2 cups [p]6 to 12 pimenta malagueta or other hot red chilies
1 teaspoon coarse (kosher or sea) salt
1/3 cup red wine vinegar
3/4 cup olive oil
1/4 cup hot water
1. Thinly slice the chilies and combine them with salt and vinegar in a clean 1-pint jar with a lid. Cover and shake until blended. Add oil and water and shake again. Let sit, in a cool place, for a few hours or even days, so the flavors ripen. Taste for seasoning, adding more salt if desired. The sauce will keep, tightly covered in the refrigerator, for several weeks. [p]
Peruvian Chicken:[p]2 1/2 tbsp garlic power
1 tbsp plus 1 tsp ground cumin
4 tbsp white vinegar
2 1/2 tbsp paprika
2 tsp black pepper
3 tbsp white wine
3 tbsp soya or canol oil
3.4 tsp salt
1 3-4 lb. chicken
juice from one lemon mixed w/ 1 quart cold water[p]In medium sized bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens.[p]With larfe carving forke pke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for a least 2 hours (but preferably up to 24 hours) in refrigerator.[p]Place the chicken on a rotisserie spit and roast at a medium heat for 45 to 55 minutes.[p]