Tony Seta
Master Chef Tony Seta is the
creative force behind menus at
numerous leading restaurants
and food manufacturers across
the country. He has worked
closely with Gold Kist Farms in
product development. Seta’s
passion is creating innovative
signature dishes that thrill his
clients and their consumers alike.
Fire Beer Marinade
Pilgrim’s/Gold Kist Farms
Recipes developed by Tony Seta
6 slices pineapple (rings)
6 Gold Kist Farms* boneless,
skinless chicken thighs
(about 5 ounces each)
12 ounces prepared salsa,
for serving
MARINADE
½ cup chopped canned chipotle
peppers in adobo sauce
12 ounces beer
1 cup onions cut in small dice
2 tablespoons molasses
1 tablespoon kosher salt
¼ cup balsamic vinegar
¼ cup cider vinegar
¼ cup salad oil
To prepare the marinade, combine all ingredients in a bowl; blend well.
Place the pineapple rings and ½ cup of the marinade in a 1-quart
resealable bag and seal.
Place chicken thighs in a 1-gallon resealable bag and cover with all but
½ cup of the remaining marinade. Marinate the chicken and the pineapple
rings in the refrigerator for 3-4 hours.
Preheat the grill to 375°F.
Grill the chicken until it is golden brown on both sides and the internal
temperature is 165°F, basting with the reserved marinade. While the
chicken is grilling, grill the pineapple on both sides to a golden brown.
Place the chicken thighs on a platter with the grilled pineapple on top
of or under the thighs. Serve with your favorite salsa. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
The blend of chipotle in adobo, vinegar, onions
and beer with pineapple ;res up this dish!
Grilled Chicken Breasts San Antonio
Pilgrim’s/Gold Kist Farms
Preheat the grill to 375°F.
Brush each chicken breast with oil on both sides, then season with barbecue spice.
Place the chicken breasts on a clean grill and cook to a golden brown on one side.
Then turn over and cook for 2 minutes.
Brush the cooked side with barbecue sauce and cook for 2 minutes, then brush again
with barbecue sauce and place a slice of cheese on each sauced chicken breast.
Grill the chicken breasts until the internal temperature is 165°F and the cheese has
melted. Makes 4 servings.
Tip: Serve these chicken breasts on a bed of red onion cilantro coleslaw.
* Brands may vary by region; substitute a similar product.
4 8-ounce Gold Kist Farms*
boneless, skinless chicken breasts
Canola oil
2 tablespoons barbecue spice
6 tablespoons Sweet Baby Ray’s
or other barbecue sauce
4 slices smoked Gouda cheese
Chef’s Choice 99
