Tag Archives: chicken

Grilled Chicken with Banana Peppers


8 servings

Ingredients

2 garlic cloves, finely grated
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 Tbsp. cayenne pepper
1 Tbsp. dark brown sugar
1 Tbsp. garlic powder
2 tsp. crushed red pepper flakes
2 tsp. dried thyme
2 tsp. ground allspice
2 tsp. onion powder
1 tsp. freshly ground black pepper
1 tsp. paprika
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 Tbsp. vegetable oil, plus more for grill
16 skin-on, bone-in, chicken thighs (about 5 1/2 lb. total)
Kosher salt
16 banana peppers, thinly sliced
Coarsely chopped cilantro and lime wedges (for serving)

Instructions

Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp. oil in a large bowl. Add chicken, season generously with salt, and turn several times to coat. Let sit, turning chicken pieces once, at least 2 hours, or cover and chill up to 1 day.

Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, turn one or two burners to medium-low). Lightly brush grate with oil. Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer. Transfer chicken to a platter and let rest 10 minutes.

Top chicken with banana peppers and cilantro and serve with lime wedges for squeezing over.

Recipe by Commander’s Palace, New Orleans, LA
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Grilled Chicken Sandwich with Caesar-ish Dressing


Makes 4
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Ingredients

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil, plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large or 6 small skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, thinly sliced crosswise, fronds reserved
1 cup basil leaves
1/4 tsp. crushed red pepper flakes (optional)
1 small head Little Gem lettuce
1 medium tomato, sliced 1/4″ thick

Instructions

Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in 1/3 cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.

Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.

Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1 1/2 thighs per sandwich.

Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.

While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.

Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.

Recipe by Molly Baz
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Slow Cooker Chicken Tikka Masala


Serves: 6

Ingredients

28 oz canned crushed tomatoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless skinless chicken thigh(s)
1 Tbsp kosher salt
1/2 cup(s) plain low fat Greek yogurt
1/4 cup(s) cilantro, fresh, chopped (optional)

Instructions

Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

Stir in yogurt and cilantro.

Yields about 1 cup chicken with sauce per serving.

Notes: Chicken thighs can hold up to a long, slow cook time – they may shred if left in for too long but the dish will still be just as delicious.

You can easily double this recipe. It freezes well.
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Greek Chicken & Artichoke Flatbread

Ingredients

1 pkg (11 oz) refrigerated thin crust pizza crust
1 1/2 cups fresh parsley leaves, divided
2 garlic cloves, peeled
1 lemon
1 jar (12 oz) marinated artichokes (about 1 1/4 cups), drained
1 tbsp olive oil
1/4 tsp each salt and black pepper
4 oz feta cheese, divided
8 oz mozzarella cheese
2 cups diced cooked chicken breast

Directions

Preheat oven to 400F (200C). Brush Large Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown.

Meanwhile, coarsely process 1/2 cup of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.

Zest lemon using Microplane Zester to measure 1 tsp. Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.

Grate mozzarella using Microplane Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.

Remove pan from oven to Stackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges.

Cut flatbread into 16 squares using Pizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve with Mini-Serving Spatula.

Yield: 8 servings of 2 squares
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Rosemary Ranch Chicken Kabobs

Ingredients

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Instructions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill gate. Grill skewers for 8 to 12 minutes, or until the chicken in no longer pink in the center, and the juices run clear.
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Honey Baked Chicken


Serves 4-6

6 chicken fryer pieces
1/3 cup margarine, melted
1/3 cup honey
2 Tbsp. prepared mustard
1 tsp. salt

Arrange chicken in a baking dish with the skin side up.

Combine the rest of the ingredients and pour over chicken.

Bake at 350 degrees for 1 hour and 15 minutes, basting every 15 minutes (until chicken is tender and brown).

Serve with rice.
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Slow Cooker Cilantro Lime Chicken Tacos


Servings 4

Ingredients

Juice of 2 limes
1 cup frozen corn
2 garlic cloves, minced
1/2 onion, chopped in a small dice
1 15-ounce can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 chicken breasts, bone-in with skin
1/4 cup of chicken stock
1/4 cup fresh cilantro, finely chopped
8 6-inch flour tortillas
3 tablespoons pickled jalapeños, finely chopped
Sour cream

Instructions

In a 6-quart slow cooker, combine all ingredients except chicken and cilantro. Mix well to ensure all ingredients are incorporated. Place chicken into the sauce.

Place lid on slow cooker and cook on low for 7 hours or on high for 4 hours.

Remove chicken from the slow cooker, then discard skin and bones. Shred the chicken meat and place back into the slow cooker along with the cilantro.

Allow the chicken to sit for 5 minutes so it can absorb the flavors of the sauce.

Pile chicken mixture into tortillas and top with chopped jalapeños and a dollop of sour cream
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