Category Archives: Chicken

Chicken, OTP, Vegetables

Tandoori chicken skewers

1 Comment

With some naan bread and some nice vegetables this is a great meal and everyone would / could enjoy it. I have some improvements here (since someone told me for Tandoori chicken it needs to be marinated in yoghurt as well, which I obviously didn’t), so I’ll keep at it, and keep improving, but these were already pretty good.

I used regular chicken breasts for the slices of chicken and I used my previously posted tandoori rub to season them.

ingredients :

  • 1,2 kg of chicken breasts (3 double filets)
  • 2 large red onions
  • 2 large red bell peppers
  • tandoori rub
  • 3 or 4 tablespoons of olive oil

First, chop up the breasts in nice chunks and put them in a large bowl.
Then I cut up the peppers and onions in pretty decent pieces (avg 2x2cm)

Now, add the oil to the chicken bowl and mix up well.
After that, start adding the rub and mix well with your bare hands until you see a nice consistent layer of rub on all pieces of chicken. Cover and put in the fridge to marinate for about 1-2 hours.

Now, once marinated, start filling the skewers. I started with 1 piece of chicken, 1 piece of bell pepper, 1 piece of onion, 2 pieces of chicken, 1 bell pepper, 1 onion, and finish of with a piece of chicken. Simple enough, but add your own twist, please. Nothing is set in stone.

Grill them over direct heat and lay indirect for a total of about 10 minutes. Enjoy!!

Chicken, Rub

Tandoori dry rub

1 Comment

I had never done a tandoori chicken on the grill, but if the lady asks, the lady gets (a first try). For the rub, I did the following to make it, and that was good!

  • 0.5 tablespoon of black pepper grains
  • 4 tablespoons of cumin seeds
  • 3 tablespoons of coriander seeds
  • 8 whole cloves (dutch would be ‘kruidnagel’)
  • 5 tablespoons of paprika powder (I used a slightly sweetened one)
  • 0.5 tablespoon of cayenne pepper
  • 0.5 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 0.5 tablespoon of sea salt

Put these dry herbs in a pan (no oil or butter, ofcourse) and heat it up to release all the flavors.

Once nicely warm and smelling A.W.E.S.O.M.E.! (If I may say so myself), I’ve grounded them up to a fine well mixed seasoning.

ready to use. This amount is more than enough for multiple times, but please use at your own discretion. I’m not the boss of your kitchen 😉

Chicken, Pork, Rub

Basic barbecue rub

2 Comments

This one is not my own, but it’s actually Noskos’s. The link to his site is below the rub, but I’ll keep it here for my own safe-keeping. It’s a very tasty and easy to make rub for ribs, pork and chicken.

Ingredients:

  • 70 grams of seasalt / saltflakes
  • 60 grams of brown sugar
  • 35 grams of paprika powder (not smoked, but regular or spicy if you like)
  • 3 tablespoons of grounded black pepper
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of cayenne pepper

Mix it all up nicely and ‘dust’ your rubs or other meat nicely!

Thanks to Noskos for the mix! Awesome

https://www.bbq-nl.com/basis-barbecue-rub/

Chicken, Fish, OTP, Paella, Vegetables

BBQ Paella with seafruits and chicken

Leave a comment

Yeah! Paella on the grill! Been some time, but it’s always a thankful and happy dish to prepare. Easy to do, but some work in the preparation.

I’ve chosen to do a straightforward paella, but nevertheless a good one!

Ingredients are the following.

  • chicken legs (about 6 of them)
  • sea fruits (as much as you like)
  • a chorizo sausage (spicy!!!)
  • 2 unions
  • 2 bell peppers
  • green peas (hand full)
  • about 6 gamba’s. (big prawns)
  • paella herbs (recipe by clicking the link)
  • 450 grams of paella rice
  • 2 liters of vegetable stock made with a whole pepper and about 4 loafs of garlic and a nice whisk of paella herbs)
  • 1 lemon

Dice up the union, bell peppers and the chorizo in rough cuts. (the preparation …. 😉 )

Start by firing up the grill for direct grilling. Not too hot, but nice and warm. Start by grilling the chicken legs, until they get a nice brown skin and move them to indirect. Let them lie there until they’re well done. Move them to a bowl and keep them aside.

Put on your paella pan (yes, you need one, you really do!) and let it heat up. Put in some olive oil (a nice stir) and heat it up. Once hot, put in your chorizo and union and fry until the unions are nice and soft. Add the bell peppers and keep stirring. Once they are nice and hot, add the sea fruits and keep stirring. If all looks nice and warm and ready, put in a cross of rice (to keep the bad paella spirits away) and stir the rice through as well. Bake it a little and once golden brown, just add the green peas and the stock as well.
(just until you see the stock coming over the total ingredients)

Once the stock is added, don’t stir anymore, in order to keep the rice good and cook a slightly thick layer on the bottom. In Spain they love it (I think….). Keep it there for about 20 minutes and open it up and put in the chicken legs and the gamba’s, if you want.

Close the lid again, and keep like that for about 10 minutes. Make sure the temp is not too high during the entire cook. The rice should be nice and moist and yellow, and it should smell delicious by now.

put in the lemon, sliced up, and serve in the pan on the table and enjoy!

WhatsApp Image 2017-07-23 at 13.46.28

Chicken

Butterfly a Chicken

Leave a comment

I’ve been doing this quite often, but haven’t ever explained how. Butterflying the chicken is a way to make a chicken clean, open and flat, so it can be put in a rub or marinade. Also on the grill it grills slightly quicker, of course.

Rather easy.

First, you take the chicken and place it before you.

img_4626

Turn it over so the chicken’s spine is up front and the end of it is facing you.

img_4627

Now, take the end in your hand and cut alongside the spine, all the way up to the neck.

img_4628

Now, repeat this on the other side of the spine, and remove the spine in total.

img_4629

Throw that out, or use it to cook some chicken stock or something. You figure it out.
Next thing is to turn the chicken around so the neckside is facing you and slighlty open the cavity.

Find the white entry to the keel bone (or brestbone). make an incision there and move your fingers all the way around it to loosen it.

img_4631img_4632

Now peel it out from the soft side toward you. Don’t break it, get it out in one piece.

img_4633

Here you go, nice and clean and flexible in the middle.

img_4634

Now you can clean out excess fat and the red stuff that came from the spine that you cut out.

img_4635

I’ve rinsed it with cold wather and it’s ready for further preparation.

Eather rub it, or marinade it, cut of the wing tips or slice it straight in two, which is very easy now the keel bone is out.

Easy as 1-2-3.
Enjoy!