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KFC Braves Another Grilled Chicken Giveaway

YumSugar — Fri, 23 Oct 2009 06:50:23 -0700

Now that KFC's finally named a winner in its search for the right grilled chicken spokesperson, the chain is ready for yet another Kentucky Grilled Chicken giveaway. Declaring next Monday, Oct. 26 "UNFry Day," KFC will be handing out one free piece of grilled chicken to customers at more than 5,000 restaurants across the US.

The fast food company's last grilled chicken giveaway, which was backed by none other than Oprah Winfrey, caused quite a stir when KFC, faced with overwhelming demand, was forced to issue an apology and staggered rainchecks to customers who were turned away.

Considering what happened during the last giveaway, I'm not sure I'm ready to show up for this one. Did you have a bad experience with the last promotion? Would you be willing give KFC another try?

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Fast & Easy Dinner: Grilled Bruschetta Chicken

partysugar — Tue, 04 Aug 2009 07:50:35 -0700

I've had bruschetta on the brain lately, as I take advantage of tomato season while it lasts. So rather than limit my tomato and basil toppings to crusty bread, I'm adding this marinated chicken recipe to my dinner repertoire - it's perfect for a warm evening when you're short on time. This dish is cooked on the grill, then topped with caprese-inspired ingredients for a delicious, melty meal. Make this seasonal specialty.

'Wich of the Week: Cilantro Chicken Panini

YumSugar — Wed, 03 Jun 2009 14:00:51 -0700

At the farmers market near the Sugar offices, there's an Afghan food stand that sells all sorts of innovative breads and spreads, including a pesto sauce made from cilantro instead of the standard basil. I love the simplicity of the classic margherita pizza, and used that as inspiration for this panino.

The cilantro pesto combines perfectly with fresh tomato and grilled chicken. Instead of using a mild cheese like mozzarella, I subbed in saltier provolone, because it complements the cool flavor of the cilantro. Though cilantro haters won't go for this sandwich, it would be just as lovely with traditional basil pesto. To get the recipe, read more.

Cilantro Chicken Panini With Tomato and Provolone
Original recipe

Ingredients

2 boneless, skinless chicken breasts
Salt and pepper
8 slices multigrain or wheat bread
4 tablespoons cilantro pesto
2 Roma tomatoes, cut into 1/4-inch thick round slices
4 slices provolone cheese

Directions

On a clean work surface, place the chicken breasts on a large piece of plastic wrap, and fold the plastic wrap over to cover the chicken. Using a rolling pin or meat hammer, flatten the chicken until it is about 1/2 an inch thick. Season with salt and pepper.

On a grill or in a lightly oiled grill pan on the stove, cook each piece of chicken for about 5 minutes per side over medium heat. Set aside to cool, then cut each piece in half so you have four pieces of chicken.

To make each sandwich, spread 1 tablespoon of cilantro pesto on one slice of bread, then top with chicken, tomatoes, and a slice of cheese. Place second slice of bread atop cheese.

In a panini press on medium heat or in a skillet on the stove, cook panini until bread is lightly browned and cheese is melted - about 5 minutes in the panini press or 3 minutes per side in a skillet.

Makes 4 panini.

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KFC President Issues YouTube Apology, Offers Raincheck

YumSugar — Fri, 08 May 2009 13:00:41 -0700

Oprah's KFC promotion for a free Kentucky Grilled Chicken meal has not only caused a lot of controversy, but sky-high demand also has KFC stores across the country turning away customers. In response, KFC president Rogert Eaton has taken a strikingly similar approach to Domino's by issuing an apology to patrons via YouTube. In exchange for the inconvenience customers have gone through, Eaton offers a raincheck for a grilled chicken meal, plus a free Pepsi.

Do you think Eaton did the right thing? I question whether customers who've already redeemed the free chicken will simply cash in on more gratis grub. Will you redeem KFC's raincheck offer?

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Oprah Stirs the Pot With Free KFC Offer

YumSugar — Thu, 07 May 2009 09:00:57 -0700

Two days ago, Oprah offered her viewers a free coupon for KFC's new grilled chicken - complete with sides and biscuit. The promotion took off, and by the next day, Oprah's KFC coupons were the fifth most popular search on Google. But rather than getting recognition for offering her viewers bargain bites, Oprah's fallen under fire for the move.

Last year, the talk show guru was named PETA's Person of the Year for exposing the cruelty of the factory farm industry. But KFC buys its meat from Tyson, a company that has come under attack for supporting CAFOs (concentrated animal feeding operations). This conflict of interest has sent environmental media outlets into outrage; sustainable food blog Civil Eats called the free KFC offer "Oprah's most hypocritical move yet."

Moreover, the free KFC coupons have caused upheaval in stores. The demand for free chicken has overwhelmed many KFC franchisees: one manager at a midtown Manhattan outpost told customers the promotion was over for the day, prompting patrons redeeming coupons to hold a sit-in, refusing to leave the store until they received free chicken.

After all the backlash, I can't help but wonder whether Oprah regrets promoting the offer. Did you partake in the promotion? Do you think the free grilled chicken giveaway was a mistake on her part?

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Free Today: KFC's New Kentucky Grilled Chicken

YumSugar — Mon, 27 Apr 2009 03:30:39 -0700

To celebrate the highly anticipated launch of its new Kentucky Grilled Chicken, fast food chain KFC is giving away gratis pieces of grilled chicken to customers today.

Apparently, the new recipe is just as top-secret as the Colonel's original fried chicken recipe. It's marinated and seasoned with a blend of six herbs and spices, then slow-grilled in a proprietary oven. I've been curious about this healthier version of chicken ever since it first came out a few weeks ago, so today will be the perfect chance to put it to the test.
What about you: Have you tried the chicken yet? If not, will you be sampling it for free today?

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Fast & Easy Dinner: Red Wine Risotto With Grilled Chicken

partysugar — Fri, 13 Feb 2009 10:30:30 -0800

Still wondering what to serve your sweetie for dinner tomorrow night? Well how about a delicious, balanced meal complete with chicken, risotto, and greens? The risotto is cooked in red wine giving it a delightful, deep-purple color and rich, layered flavor.

The chicken is flash-marinated in a balsamic-Worcestershire mixture before being seared on a grill pan. The entire dish is topped with shredded spinach and arugula making for a meal that is indulgent, yet healthy. To check out the recipe, read more.

Red Wine Risotto with Grilled Chicken
From Rachael Ray

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning
6 skinless, boneless chicken thighs (about 1½ pounds total)
1 ounce dried porcini mushrooms
4 cups chicken broth
1 medium onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice
2 cups Barolo (dry Italian) red wine (two-thirds of a bottle)
2 tablespoons finely chopped fresh rosemary (about 4 sprigs)
2 tablespoons cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
2 cups arugula, shredded
2 cups baby spinach, shredded

Directions

Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tablespoons of the oil and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.
In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.
In a large skillet, heat the remaining olive oil over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften.
Add the rice, stir to coat and cook for 1 minute.
Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.
Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.
Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed.
Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.
Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken.

Serves 4.

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'Wich of the Week: Grilled Chicken, Onion, and Apples

YumSugar — Wed, 17 Sep 2008 14:00:04 -0700

I have a serious weakness for savory-sweet combos, including sandwiches featuring apples. Since I've been craving baguette sandwiches lately, I decided to indulge my two sandwich fixations at a friend's recent barbecue (hence the paper plates).

These sandwiches are as easy as making kabobs, throwing them on the grill, and simply showcasing the ingredients on a fresh baguette. I coated the chicken with some poultry rub I found in my friend's pantry, but you could just as easily use salt and pepper, and if you don't own a grill, you can bake the skewers in the oven.

The important thing is charring the chicken just right and cooking the apples until they are warm but still juicy. Though some of the guests were puzzled at first by the combination of onions and apples, everyone loved the tender and tart results. To get the easy recipe, read more.

Grilled Chicken, Apple, and Onion Sandwiches
Original Recipe

Ingredients

2 boneless, skinless chicken breasts
3 tablespoons prepared poultry spice rub
2 tablespoons olive oil
1 large yellow onion
1 large green apple (Granny Smith or similar)
4 wooden skewers
1 sweet baguette
Honey mustard, to taste

Directions

Prepare chicken: Cut each breast into 8 large chunks, to get a total of 16 chicken pieces. Coat each piece evenly with spice rub, cover, and refrigerate for at least two hours.
Soak skewers in water for at least one hour.
Preheat grill to 375°F (a medium-hot fire) or preheat oven to 425°F.
Slice onion into 16 large, wedge-shaped chunks that are big enough to be skewered.
Core apple and cut into 12 slices.
Remove chicken from fridge and coat evenly with olive oil.
On each skewer, spear 4 pieces of chicken, 3 slices of apple, and 4 pieces of onion, alternating ingredients.
Place skewers on the grill, and cook until chicken is just cooked through and slightly charred, turning often, about 8 minutes. Or, arrange skewers on a rimmed baking sheet and bake until chicken is just cooked through, about 10 minutes.
Meanwhile, slice the baguette into four quarters, then slice each quarter in half horizontally.
To make each sandwich, spread a bit of mustard onto the bottom half of baguette, then arrange the ingredients from one kabob on the bread. Top with remaining baguette half.

Makes 4 sandwiches.

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'Wich of the Week: Sunny Chicken Sandwich

YumSugar — Wed, 13 Aug 2008 14:00:04 -0700

Sandwiches stand out for different reasons, and it often has nothing to do with gourmet ingredients or fancy sandwich shops. Sometimes, a sandwich tastes good because of the memories it evokes - hence, the proverbial PB&J like mom used to make. Other times, it's more about the sandwich experience than the sammie itself, as is the case with this week's 'wich.I recently organized a goodbye get-together for some friends who are moving cross country. Taking advantage of a sunny evening, we headed to the Alpine Inn in Portola Valley, CA, south of San Francisco. This 150-year-old roadhouse has an enormous beer garden, cheap suds, and totally no-frills food that's perfect for picnic tables.

The divey joint is mostly known for greasy burgers served on flattened French rolls. The chicken sandwich was prepared pretty much the same way, except with chicken. While the soft, toasted roll was a nice touch, the most notable thing about this sandwich was the warm Summer evening and good friends surrounding it.

What sentimental sandwich experiences have you had lately? Share them and find out how to make my sunny chicken sandwich when you read more.

Sunny Chicken Sandwich
Inspired by the chicken sandwich at the Alpine Inn

Ingredients

1 boneless, skinless chicken breast, butterflied and seasoned with salt and pepper
1 soft French roll
3 slices of tomato
3 slices of butter lettuce
Yellow mustard, to taste

Directions

Heat an outdoor grill or skillet to medium-hot. Grill chicken breast, turning once, until golden brown and no longer pink in the center, about 15 minutes.
Slice the French roll in half horizontally, and spread yellow mustard on both sides.
Lay the grilled chicken on the bottom half of the roll, followed by the tomato slices and lettuce.
Reduce heat to low, and place the roll on the grill or skillet. Heat, turning once and flattening the sandwich with a spatula, for two minutes or until roll is lightly browned.
Cut in half and serve warm.

Makes 1 sandwich.

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Come Party With Me: Summer Solstice - Menu

partysugar — Tue, 17 Jun 2008 07:45:35 -0700

Fresh Italian flavors inspire my Summer solstice dinner party menu. To maximize time spent with guests, all of the food can be made in advance or cooked outdoors on the grill. A buffet of salumi, flatbreads, olives, and store bought spreads will await my guests.

When sliced into triangles grilled mozzarella panini are delightful appetizers. Chicken cooked under a brick is crispy yet succulent. Classic panzanella and balsamic potato salad are delicious served on the side. If these recipes sound tasty, get them now when you read more.

Mozzarella Panini
From Gourmet magazine

Ingredients

12 slices firm white sandwich bread
1/4 cup drained bottled capers, chopped
6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
1/4 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
2 tablespoons olive oil

Directions

Divide capers among 12 bread slices and spread evenly.
Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
Coat sandwiches with flour, knocking off excess.
Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides.
Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
Cut sandwiches into quarters and serve immediately.

Makes 24 hors d'oeuvres.

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Northern Italian-Style Chicken Under a Brick
From Emeril Lagasse

Ingredients

1 cup olive oil
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon lemon zest
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped thyme leaves
1 tablespoon freshly chopped parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 whole chicken, 3 to 3 1/2 pounds
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 bricks, wrapped in aluminum foil

Directions

Preheat the oven to 500 degrees F and preheat grill to medium-low.
In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt, and crushed red pepper. Mix to combine and set aside.
Place the chicken on a cutting board. With a boning knife and/or poultry scissors, cut along both sides of the backbone and remove. Place the chicken skin side down on a clean work surface and, using a paring or small boning knife, cut underneath and around the breast bone on both sides, cutting the cartilage away from the flesh so that you can work your fingers underneath the bone, and then carefully remove the breast bone. The chicken should lay flat like an open book. Tuck the wing tips behind the joint of the wing that meets the breast. Cut small tips in the skin that hangs beneath the thighs and tuck the tips of the drumstick bones inside.
Place in a 9 by 13-inch, nonreactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
Preheat the bricks for 20 minutes.
Remove the chicken from the marinade and season on both sides with the Essence, salt, and pepper. Place the chicken, skin side down, on the grill. Place 2 bricks on top of the chicken to cover completely and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Cook on the second side for about 15 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165 degrees F.
Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into quarters and serve immediately.

Serves 6-8.

Emeril's Essence Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Makes 2/3 cup.

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Panzanella
From Martha Stewart

Ingredients

1 garlic clove
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 one-inch-thick slices day-old Tuscan-style bread
4 (about 12 ounces) Kirby cucumbers, peeled and sliced
1 cup packed fresh basil leaves

Directions

Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit.
Place tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to tomatoes.
Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.

Serves 6.

Variations: Try adding bocconcini (cubed fresh mozzarella), roasted bell peppers, sliced fresh fennel, or capers. Experiment using other seasonal vegetables.

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Balsamic Potato and Green Bean Salad
From Everyday With Rachael Ray magazine

Ingredients

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

Directions

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.
Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.
Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Serves 8.

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