Tag Archives: chicken

Crock-Pot Pineapple Verde Chicken

Serve this savory yet slightly sweet shredded chicken over nachos, in burritos or tacos or create a delicious burrito bowl. The possibilities are endless.
Serves 6

Ingredients

4 whole Boneless Skinless Chicken Breasts or thighs
16 ounces Verde Green Salsa whatever heat level you like
8 ounces Canned Pineapple Chunks in water
5 ounces Canned Fire Roasted Diced Green Chilies
2 cloves Garlic minced

Instructions

In the bottom of a 5 quart or larger slow cooker add the chicken breasts (or thighs).

Pour the jar of verde green salsa, canned pineapple chucks (with the juice), the canned fire roasted green chilies and the minced garlic over the top of the chicken.

Cover and cook on LOW for 4 – 6 hours or on HIGH for 2 – 3 hours or until the chicken is cooked through and easily falls apart with a fork.

Remove the chicken from the slow cooker and place on a plate and shred with two forks or a claw meat shredder.

Place shredded chicken back into slow cooker and stir everything together to combine.
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Fall Salad with Grilled Chicken and Roasted Veggies


Servings: 6 People

Ingredients

3 whole boneless chicken thighs
1 pinch salt
1 pinch black pepper
1 small butternut squash
4 tbsp olive oil divided
2 cups brussels sprouts
1 head green leaf lettuce, washed and roughly chopped
1 cup candied pecans, roughly chopped
1 whole red apple diced
1 whole green apple diced
4 whole figs sliced in half
1/2 cup roasted salted pumpkin seeds
1 bottle Litehouse Organic Rosemary Balsamic Dressing

Instructions

Preheat the oven to 375 degrees F.

Season the chicken thighs with salt and black pepper and place them on a hot grill. Cook until no longer pink in the middle.

Peel the butternut squash and then cut into small dice. Lay on a baking pan and drizzle with 2 tbsp olive oil, salt and black pepper. About 2 cups.

Place the squash into the oven and roast until soft, about 20 minutes.

Prepare the brussels sprouts by chopping the base off and cutting them in half.

Transfer the sprouts to a baking pan and season with salt and black pepper. Drizzle with the remaining 2 tbsp olive oil.

Place the sprouts in the oven with the squash. They should be ready about the same time.

Add the chopped lettuce to your favorite salad bowl or platter and begin to build the salad.

Slice the chicken into strips and add on top of the lettuce along with the squash, sprouts, pecans, both apples, figs and pumpkin seeds.

Drizzle the Litehouse rosemary balsamic dressing over the salad and toss well making sure everything is lightly coated.

Serve at once.
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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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