Okra is a versatile vegetable that can be grilled, fried, pickled, or roasted. It is a popular ingredient in many dishes, including gumbo, stir-fries, and casseroles. Okra has a unique texture that some people find slimy, but it can be paired with various proteins and sides to create delicious and healthy meals. BBQ chicken is a tasty main course that can be served with a variety of sides, but can okra complement BBQ chicken to create a mouth-watering dish? Let's explore this interesting combination and find out!
Characteristics | Values |
---|---|
Taste | Okra has a unique, slightly slimy texture and a sweet grassy taste. |
Preparation | Okra can be grilled, fried, pickled, boiled, roasted, or stir-fried. |
Spiciness | BBQ chicken is usually spicy, and okra can be added to spicy dishes. |
Texture | BBQ chicken is typically crispy, and okra can be prepared to be crunchy or crispy. |
Health | Okra is a healthy vegetable that is high in fiber and antioxidants. |
Nutrition | BBQ chicken with okra can provide protein, fiber, vitamins A and C, and magnesium. |
Dish Types | Okra and BBQ chicken can be served as a main dish, side dish, appetizer, or sandwich filling. |
Sides | Suggested sides include mashed potatoes, cornbread, rice, and salad. |
What You'll Learn
BBQ chicken sliders with fried okra
Ingredients:
- 12 slider buns, split
- 4 cups cooked chicken, shredded
- 1 cup BBQ sauce (adjust to preference)
- 1/4 red onion, thinly sliced
- 1 cup mozzarella, grated
- 1/2 cup smoked gouda, grated
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 2 tablespoons unsalted butter
- Fresh ground black pepper as desired
- 1 bag frozen cut-up okra (or equal amount of fresh okra cut up)
- 1/4-inch cooking oil in a frying pan
- Flour/cornmeal, seasoned with salt and pepper to taste
- 2 eggs
Method:
BBQ Chicken Sliders:
Preheat the oven to 350˚F. Prepare a 9x13 baking dish with parchment paper and lightly spray with cooking spray. Place the bottom halves of the slider buns in the prepared baking dish. In a bowl, mix the shredded chicken with BBQ sauce until completely coated. Spread the BBQ chicken mixture equally across the bottom bun halves and top with extra BBQ sauce. Sprinkle over the mozzarella, red onion, gouda, and 1 tablespoon of cilantro. Add pepper as desired and place the top halves of the buns. Cover the dish with foil and bake for 15 minutes. While baking, melt the butter and add the remaining cilantro, setting aside. After 15 minutes, remove the foil and brush each bun with the butter mixture. Bake, uncovered, for another 10 minutes, or until the tops are golden. Serve immediately.
Fried Okra:
Heat about 1/4-inch of cooking oil in a frying pan. Season flour or cornmeal with salt and pepper to taste. You can also mix the flour and cornmeal or apply them separately. If you are using both, dredge the okra in beaten egg, then in the flour-cornmeal mixture. If using flour and cornmeal separately, dredge the okra in flour, then egg, then cornmeal. Place the okra in the heated oil and fry on medium heat until golden brown. Stir occasionally so that all sides are browned. Drain on a paper towel and serve.
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Grilled lemon-garlic chicken with grilled okra
Ingredients
- 1/2 cup fresh lemon juice (about 3 to 4 lemons)
- 6 to 8 medium garlic cloves, minced
- 2 tablespoons minced fresh rosemary
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided use
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced, all visible fat discarded
- 1/4 teaspoon pepper, divided use
- 1 pound okra, washed
- Kosher salt, to taste
- Ground black pepper, to taste
- Pinch cayenne pepper, optional
Method
For the chicken:
- In a small bowl, whisk together the lemon juice, garlic, rosemary, garlic powder, and 1 tablespoon of the olive oil.
- Put the chicken and the marinade in a large resealable bag. Seal tightly. Using your fingers on the outside of the bag, push the chicken to coat with the marinade. Refrigerate from 2 to 12 hours.
- When the chicken is ready, lightly coat the grill rack with cooking spray. Preheat the grill on high.
- Drain the chicken, discarding the marinade. Using paper towels, wipe most of it off the chicken. Sprinkle the chicken with salt and 1/4 teaspoon pepper.
- Grill for 7 to 10 minutes, or until the chicken is no longer pink in the center and registers 165˚F on a meat thermometer. Transfer to a plate. Cover with aluminum foil.
For the okra:
- In a large bowl, stir together the okra, 1 tablespoon olive oil, and 1/4 teaspoon pepper.
- Place the okra perpendicular to the grates, in a grill basket, or on skewers.
- Grill for 6 to 8 minutes, or until the okra are blistered and tender on each side.
- Remove from the grill and sprinkle with salt and pepper to taste. Then you can add a bit of cayenne pepper if you wish.
Serving Suggestions
- For an attractive presentation, grill lemon slices or lemon halves while grilling the chicken. Serve the chicken on top of the slices or the halves alongside for garnish.
- Serve grilled okra with a dipping sauce made of fat-free sour cream, green onions, dill, and lemon zest.
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Barbecue chicken sandwiches with pickled okra slaw
Ingredients:
- 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
- 1/2 cup sliced pickled okra, plus 1/4 cup brine
- 3 scallions (1 cut into thirds, 2 chopped)
- 2 tablespoons chopped fresh dill, plus 2 whole sprigs
- 4 cups coleslaw mix (about 8 ounces)
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 whole-wheat sesame hamburger buns, split
- 1/2 cup chili sauce (such as Heinz)
- 1 tablespoon molasses
- 1 tablespoon yellow mustard
Method:
Preheat the oven to 350 degrees Fahrenheit. Place the chicken in a medium saucepan and add 2 cups of water, the okra brine, large scallion pieces, and dill sprigs. Bring to a boil over high heat, then reduce the heat to a simmer and partially cover the saucepan. Simmer until the chicken is cooked through, which should take about 15 minutes.
In a medium bowl, toss the coleslaw mix, pickled okra, chopped scallions, and dill. Add 2 tablespoons of vinegar and 1 tablespoon of olive oil. Season with salt and pepper to taste, then set aside.
Brush the buns with the remaining olive oil and place them on a baking sheet. Bake until they are lightly toasted, which should take about 5 minutes.
Once the chicken is cooked, reserve 1/2 cup of the poaching liquid and then drain the chicken. Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot and add the chili sauce, molasses, mustard, the remaining vinegar, and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through. Add more poaching liquid if the chicken is too dry.
Pile the pulled chicken on the toasted buns and serve with the slaw.
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Okra stir-fry with chicken
Okra is a versatile vegetable that can be boiled, grilled, fried, roasted, or stir-fried. It is often used in Cajun and Indian cuisine and pairs well with chicken, making it an excellent choice for a stir-fry dish. Here is a step-by-step guide to making a delicious and healthy okra stir-fry with chicken:
Ingredients:
- Okra
- Chicken breasts
- Garlic
- Onions
- Peppers (red, green, and yellow)
- Parsley
- Brown sugar
- White wine vinegar
- Black pepper
- Salt
- Paprika
- Oil for cooking
Instructions:
- Start by giving the okra a good scrub under running water.
- In a medium bowl, prepare the marinade by combining garlic, parsley, brown sugar, salt, black pepper, and paprika.
- Add white wine vinegar to the marinade and stir well.
- Cut the chicken breasts into strips and place them in the bowl with the marinade. Refrigerate for about 30 minutes to allow the flavours to infuse into the meat.
- Heat oil in a pan and fry the marinated chicken breasts until they start to brown. Remove from the heat and set aside in a separate bowl.
- In the same pan, add the okra and fry for about 3 minutes, stirring occasionally.
- Add the onions and peppers to the pan and cook for an additional 2 minutes.
- Return the cooked chicken to the pan and gently combine all the ingredients.
- Serve with rice or mashed potatoes for a complete meal.
This stir-fry dish offers a unique combination of flavours and textures, with the soft and juicy chicken, crisp-tender okra, and the sweetness of the peppers. It is a quick and easy weeknight meal that can be customised to your taste preferences. Enjoy!
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Roasted okra with grilled BBQ chicken
Ingredients
- Okra
- BBQ chicken
- Olive oil
- Salt
- Pepper
- BBQ seasoning spice
- Lemon
- Garlic
- Rosemary
- Garlic powder
- Canola or corn oil
- Boneless, skinless chicken breasts
Method
First, prepare the okra by rinsing it and drying it thoroughly. Cut the okra into larger pieces on a sharp angle to reduce the sliminess. Drizzle with olive oil, and season with salt and pepper. Place the okra on a baking sheet and roast in the oven at 350 degrees Fahrenheit for 15-20 minutes, or until golden brown and crispy.
While the okra is roasting, prepare the BBQ chicken. In a small bowl, mix together lemon juice, garlic, rosemary, garlic powder, and canola or corn oil. Place the chicken breasts in a resealable bag and pour the marinade over them. Refrigerate for 2-12 hours.
When the okra is almost done, heat your grill to high. Remove the chicken from the marinade and wipe off most of the marinade with paper towels. Season the chicken with salt, pepper, and BBQ seasoning spice. Place the chicken on the grill and cook for 7-10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
To serve, place the grilled BBQ chicken on a plate and top with the roasted okra. Enjoy!
This dish combines the flavours of grilled BBQ chicken with the unique taste and texture of okra. The okra is roasted to crispy perfection, while the chicken is juicy and full of flavour from the marinade. This meal is sure to impress and is a great way to enjoy the benefits of okra, which is a great source of antioxidants, vitamins, and fibre.
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Frequently asked questions
Okra can be grilled, fried, pickled, or roasted. It can also be sliced into thin rounds or cut into longer pieces that can be easily stir-fried and picked up with chopsticks.
Some main dishes that pair well with okra include grilled lemon-garlic chicken, grilled BBQ chicken, chicken tandoori burgers, and grilled Cajun lemon pepper chicken wings.
Some side dishes that go well with okra include mashed potatoes, cornbread, rice, and grilled peppers.