Early summer celebrations call for chicken.

Early summer celebrations call for chicken.
Between graduations, Father's Day, Memorial Day, wedding showers and parties and other special occasions, late spring and early summer offer numerous occasions for entertaining. If you're the host, what could be simpler than an outdoor cookout, with delicious food from the grill? To make your party stand out, use this as an opportunity to try a new ethnic cuisine. And rely on the familiarity of chicken for ease of preparation and to ensure that all guests will be happy with a new and unique menu.
The National Chicken Council and the U.S. Poultry & amp; Egg Association asked two top cooking schools - the Washburn Culinary Institute in Chicago, and the Art Institute of Pittsburgh in Pennsylvania, to develop new chicken grilling recipes that go beyond the basics. Each of these is based on traditional flavors and cooking techniques of a specific ethnic cuisine. (If a grill is not available, either can be cooked under the broiler.)
A tangy twist on a Philippine classic in which chicken drumsticks are poached in a flavorful liquid before grilling, Anise-Adobo Chicken Drumsticks is an easy-to-prepare entr & eacute;e that will add a unique aspect to your celebration. Rich and flavorful chicken drumsticks are cooked over low heat in a combination of soy sauce, rice vinegar, cloves, sesame oil, brown sugar, hot sauce, scallions and sliced star anise, before being grilled or broiled to crisp the skin. Star anise, also known as carambola, is a beautiful fruit that looks literally like a star when sliced. Native to tropical cuisines such as Caribbean, Hawaiian, South American and some Asian, it can be found now in most produce sections. Serve this slightly spicy chicken dish over rice and with a large green salad for a complete meal.
If Mexican flavors are more to your liking, try Grilled Chicken Burritos with Tomatillo Salsa. Chicken tenders (or boneless, skinless breast halves, pounded thin) are marinated in a mixture of lime juice, shallots, garlic and cilantro, then grilled to perfection in just five or so minutes. Make a salsa topping of chopped tomatillos, tomatoes, red onion, jalapeno, garlic and oregano, and place in a bowl alongside separate bowls of prepared guacamole and perhaps sour cream. Stack flour or wheat tortillas at the head of the line, and guests can assemble their own burritos. A favorite baked bean recipe, Spanish rice and chocolate brownies will round out your buffet.
Grilled Chicken on Skewers with Moorish Spices is an easy way to offer an exotic dish. Boneless, skinless chicken thigh meat is cut into one-inch cubes, and then marinated in a mixture of lemon juice, coriander, cumin, oregano and olive oil. Thread the chicken pieces on skewers, alternating with seedless red grapes, which grill beautifully and add a touch of sweetness to cool the spicy dish. Top with a yogurt sauce made with lemon, cumin and fresh mint. Serve over a bed of couscous and with favorite summer side dishes: green beans, cantaloupe or any summer fruit.
For an elegant grilled chicken entree, try Grilled Chicken with Basil Butter, a dish that features flattened boneless, skinless chicken breast halves, called paillards. Fresh summer basil is the star flavor, used in both a baste to grill the chicken, and compounded with Parmesan cheese into a butter topping. The chicken cooks quickly and evenly for a nice presentation. Serve with brown rice, a salad and a vegetable for a complete meal.
GRILLED CHICKEN BURRITOS WITH TOMATILLO SALSA
From the Art Institute of Pittsburgh, Pittsburgh, Pa.
Chicken:
1 pound chicken breast tenderloins
1 teaspoon shallots, minced
1 tablespoon lime juice
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2teaspoon black pepper
Salsa:
1/2 cup tomatillos, diced
1/4 cup tomatoes, diced
1/4 cup red onion, diced
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
6flour tortillas (small size)
1 carton prepared guacamole
Prepare gas or charcoal grill, or preheat broiler.
In shallow dish, combine chicken, shallots, lime juice, garlic, cilantro and black pepper; toss gently. Allow chicken to marinate in refrigerator for 2 hours, or overnight.
Make salsa by combining in medium bowl tomatillos, tomatoes, red onion, jalapeno, lime juice, garlic, cilantro, oregano, cumin and salt. Store, covered, in refrigerator.
Place chicken on grill or under broiler and cook, about 5 minutes per side, or until done throughout. Remove from heat and cool slightly. Slice chicken on bias into strips. While chicken is grilling, warm tortillas by placing one at a time in medium or large frypan over medium-low heat.
To serve, spread each tortilla with guacamole, then top with several strips or pieces of chicken and a tablespoon of salsa. Roll into a cone shape and serve immediately.
Serves 4.
ANISE-ADOBO CHICKEN DRUMSTICKS
From the Washburne Culinary Institute, Chicago, IL
8chicken drumsticks
2scallions, chopped
1/3 cuplite soy sauce (low-sodium)
1 cup water
1/2 cup rice vinegar
2bay leaves
2 slices star fruit
4whole cloves
1 teaspoons sesame oil
1/4 cupbrown sugar
1/4 teaspoons hot sauce
3 tablespoons cilantro, minced
2 tablespoons unsalted peanuts, chopped
Prepare gas or charcoal grill, or preheat broiler.
In medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesame oil, brown sugar and hot sauce. Stir to combine.
Pour into large, lidded pan. Place chicken drumsticks in single layer in pan. Bring to a boil over high heat; reduce heat to medium-low, cover and gently simmer chicken for 20 - 25 minutes. (Chicken can be held in the refrigerator, covered in poaching liquid) up to two days.)
Remove drumsticks from liquid, place on preheated grill or under broiler, and cook, turning, about 6 minutes per side, until chicken is cooked throughout and skin is crisp and brown.
While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and cook to reduce to about 1 cup of sauce.
Remove chicken from grill, top with cilantro and peanuts, and serve with sauce.
Serves 4.
GRILLED CHICKEN ON SKEWERS WITH MOORISH SPICES
From the Washburne Culinary Institute, Chicago, Illinois
Chicken:
11/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)
2 lemons, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons oregano
1 teaspoon black pepper
1/3 cupolive oil
40seedless red grapes
Yogurt Sauce:
1/3 cupplain yogurt
1lemon, zested
1 tablespoon lemon juice
1/2 teaspoon cumin
3 tablespoon fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour, or up to overnight.
In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.
Prepare gas or charcoal grill or preheat broiler.
Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.
Serve with dollop of minted yogurt sauce.
Serves 4.
GRILLED CHICKEN WITH BASIL BUTTER
From Johnson & amp; Wales at North Miami, Florida
Chicken:
4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cupmelted butter
1/4 cupbasil leaves, cut into thin strips
1/2 teaspoon salt
Basil butter:
1/4 cup butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
In small bowl, combine ingredients for basil butter; blend well. Place on sheet of plastic wrap, form into a log and refrigerate until needed.
Preheat gas or charcoal grill, or broiler. Press black pepper into one side of each chicken breast half. In small bowl, combine melted butter, basil and salt. Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 7 to 8 minutes per side.
When chicken is done, place one breast half on each of four plates; top with one fourth of the basil butter log.
Serves 4