In a medium bowl, toss peppers with 2 tablespoons oil and a pinch salt. In a separate bowl, whisk 3 tablespoons olive oil, vinegar, and Italian seasoning. Add chicken to vinegar mixture along with ...

pepper, and salt. (Extra rub can be stored for a week in an airtight container.) Sprinkle 1 tablespoon of the rub inside the chicken. Rub 2 tablespoons evenly over the skin, and reserve one ...

Chicken Stuffed Peppers: Bell peppers stuffed with a tangy chicken keema mixture. Topped with cheese and microwaved. Don't have a microwave? Not to worry, use a pressure cooker. Blanch the bell ...

Open the chicken thighs out and season with salt and pepper. Place the chicken skin ... This dish would also work really well on the barbecue. Brush the chicken with the sauce as it cooks, making ...

then drizzle with pesto and sprinkle over toasted breadcrumbs - a simple accompaniment to barbecued meats. Or, thread pepper pieces onto skewers with cubes of succulent pork or marinated chicken ...

Marinate the chicken in the distinct flavors of vinegar, honey and ketchup and then barbecue to succulent perfection. Wash and dry the chicken and prick all over with a fork. 2. Mix all the ...

While I have never lived this story down — we all still laugh about it — I can safely say that I am now very fond of stuffed peppers, and this Chicken Parmesan-inspired version is particularly ...

Add the roasted garlic, ground black pepper and oyster ... over moderate heat until the chicken is almost white throughout, about 5 minutes. Generously brush the barbecue sauce onto the skin ...

1 lb 1/4-inch diced grilled chicken tenders (not breaded)1/2 lb1/4-inch diced red bell pepper 1/2 lb1/4-inch diced green bell pepper For the filling: Heat oil in a pan and sauté peppers and ...