For week 2 we thought we better offer something a little more challenging & Sean came across this Top Secret Recipe version of T.G.I. Friday’s Dragonfire Chicken. Even though neither one of us has tried this at T.G. I. Friday’s is sounded tasty ~ grilled marinated chicken breast topped with fiery Kung Pow sauce, mandarin oranges & pineapple pico de gallo. It looks like a lot of ingredients & dishes, so will see who decides on if it is “KEEPER” or “NOT”. T.G.I. Friday’s menu pairs this with coconut rice but we went with white rice on the side.
T.G.I. Friday’s® Dragonfire Chicken ~ Serves 2
Marinade
1/2 cup olive oil
1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1/3 cup chopped parsley
1 jalapeno, seeded & chopped
2 teaspoons minced garlic
1 tablespoon diced onion
3/4 teaspoon salt
2 boneless chicken breast fillets
Pineapple Pico de Gallo
2 medium tomatoes, diced
1/2 cup canned sliced pineapple (chopped)
1/2 cup diced red onion
2 tablespoons minced cilantro
4 teaspoon minced jalapeno
1 tablespoon lime juice
1/8 teaspoon salt
Kung Pow Sauce
1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger
Garnish
1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1/3 cup chopped parsley
1 jalapeno, seeded & chopped
2 teaspoons minced garlic
1 tablespoon diced onion
3/4 teaspoon salt
2 boneless chicken breast fillets
Pineapple Pico de Gallo
2 medium tomatoes, diced
1/2 cup canned sliced pineapple (chopped)
1/2 cup diced red onion
2 tablespoons minced cilantro
4 teaspoon minced jalapeno
1 tablespoon lime juice
1/8 teaspoon salt
Kung Pow Sauce
1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger
Garnish
One 11-ounce can mandarin oranges
Make marinade by combining all ingredients in a blender on high speed for 1 minute. Pound chicken breast fillets flat with a mallet & combine with marinade in a zip-top bag for 2 to 3 hours.
Make pineapple pico de gallo by combining all ingredients. Store in a covered container in your refrigerator until later.
Make the Kung Pow sauce clone by combing all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat & simmer for 15 minutes. Cover the sauce until it’s needed.
When chicken is done marinating, preheat barbecue grill to medium heat. Wipe marinade from each chicken breast & grill for 5 to 6 minutes per side or until done. Serve chicken drizzled with cloned Kung Pow sauce & pico de gallo on the side. Drain canned mandarin oranges & sprinkle some orange sections over the top of each dish.
Tupps Tidbits: Start early enough to let the chicken marinate…due to the sugar in the marinate be careful of your grill temp, the chicken will burn easy. Note: Since it was 13 degrees outside we used an inside electric grill.
It was a beautiful plate, wow! It looked so special. The marinade was a spicy sauce & the fresh salsa pitched in for some big-time taste bud stimulation & created quite a punch. Keep your drink handy. We debated a while if this was a keeper or not. We enjoyed the taste but we had enough left over Pico de Gallo & Kung Pow Sauce that made us think that we were throwing too much away after all the work. So to make it a KEEPER we decided next time to use 4 chicken breasts & served 4 instead of 2. KEEPER! Off to do all the dishes………….
Next week ~ To help prepare for Superbowl ~Tangy Barbecue Wings and Cheese & Walnut Quesdillas
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