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Roasted Chicken with Bacon Oil and Tomato Risotto Recipe

Ingredients

2 (3 pound) whole chicken, cut into 1/2 inch strips

1 (2 ounce) can tomato paste

3 cloves garlic, minced

2 tablespoons dried parsley

2 teaspoons paprika

3 tablespoons dry thyme

1/2 teaspoon dried rosemary

2 teaspoons dry mustard

1/4 teaspoon paprika

1/4 teaspoon coarse salt

1/4 teaspoon black pepper

1 teaspoon dried oregano

2 tablespoons olive oil

2 tablespoons all-purpose flour

2 teaspoons lemon juice

1 teaspoon salt

Directions

Preheat grill for high heat.

Place chicken strips into a large, shallow bowl. Mix sauce, garlic, parsley, paprika, thyme, rosemary, dry mustard, paprika, salt and black pepper. Cover bowl and refrigerate for 30 minutes.

Preheat grill for medium high heat. Grill chicken strips for about 15 minutes per side, turning once, until golden brown. Season with olive oil, flour, lemon juice, salt and pepper.