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~~CHICKEN RECIPES~~

Sep 18 2018

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SERVES 4

Smoked sweet or smoked hot paprika can be used interchangeably in this recipe.

6 tbsp extra virgin olive oil

1/4 cup lemon juice (2 lemons)

1 tsp honey

1 tsp smoked paprika

1/2 tsp ground cumin

Salt and pepper

2 (15-ounce) cans chickpeas, rinsed

1/2  red onion,sliced thin

1/4 cup chopped fresh mint

1/2 cup all purpose flour

4 (4-to 6-ounce) boneless, skinless chicken breasts,trimmed

  1. Whisk 1/4 cup oil, lemon juice, honey, paprika,cumin, 1/2 tsp salt, and 1/2 tsp pepper in large bowl until combined. Reserve 3 tbsp dressing. Add chickpeas, onion, and mint to remaining dressing and toss to combine. Season with salt and pepper to taste, and set aside.
  2. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform 1/2-inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
  3. Heat remaining 2 tbsp oil in 12-inch skillet over medium high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer hciken to serving platter, tent with aluminum foil. and let rest for 5 minutes. Drizzle reserved dressing over chicken and serve with salad.

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Categories: ~CHICKEN~, ~~CHICKEN RECIPES~~ 

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Sep 18 2018

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SERVES 4

If using a Kosher chicken, do not brine in strip 1. This dish is very spicy, for milder heat, reduce the amount of red pepper flakes.

2 garlic heads, plus 4 cloves minced

3 bay leaves

Salt and pepper

1 (3 1/2 to 4-pound) whole chicken, giblets discarded

1/4 cup extra-virgin olive oil

2 tsp red pepper flakes

1 ( 13 by 9-inch) disposable aluminum roasting pan (if using a charcoal)

Lemon wedges

  1. Combine garlic heads, bay leaves, and 1/2 cup salt in 1-gallon zipper-lock bag, crush gently with meat pounder, and transfer to large container. Stir in 2 quarts water to dissolve salt. With chicken breast  side down, use kitchen shears to cut through bones on either side of backbone. Discard backbone and trim away excess fat and skin around neck. Flip chicken, press firmly on breastbone to flatten, and cover with plastic wrap; pound breast to be same thickness as legs and thighs. Submerge chicken in brine, cover,refrigerate for 1 hour.
  2. Meanwhile, cook oil, pepper flakes, minced garlic, and 2 tsp pepper in a small saucepan over medium heat until fragrant, about 3 minutes. Let oil cool, then reserve 2 tbsp for serving.
  3. Remove chicken from brine and pat dry with paper towels. Gently loosen skin covering breast and thighs. Rub remaining garlic-pepper oil underneath skin. Tuck wingtips behind back.
  4. A. FOR CHARCOAL GRILL: Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled with charcoal brequettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  5. B . FOR A GAS GRILL:  Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium low. (Adjust burners as needed to maintain grill temperature of 350 degrees.)
  6. Clean and oil cooking grate. Place chicken skin side down in center of grill ( oven pan if using charcoal). Cover and cook until skin is crisp,breast registers 160 degrees, and thighs registers 175 degrees, 30 to 45 minutes.
  7. Transfer chicken to carving board and let rest for 5 to 10 minutes. Carve chicken and serve with reserved garlic oil and lemon wedges.

 

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Jul 30 2018

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ACTIVE: 20 min/ TOTAL: 40 min/SERVES: 4

1 tbsp packed light brown sugar

2 tsp paprika

2 tsp ground cumin

1 tsp garlic powder

2 1/2 pounds chicken wings, split, tips removed

Kosher salt and freshly ground pepper

2 tbsp vegetable oil, plus more for the grill

1/2 cup mustard barbecue sauce

Coleslaw, cornbread and/or watermelon, for serving

  1. Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
  2. Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well  browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with the coleslaw, cornbread and/ or watermelon.

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Nov 12 2016

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14976374_1211674502232358_440864279907196019_o

 

PREP: 15 MIN. COOK: 20 MIN. MAKES: 4 SERVINGS

  • 1  3/4 cups all-purpose flour
  • 1 tbsp dried thyme
  • 2 tbsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp pepper
  • 1 large egg
  • 1/3 cup whole milk
  • 2 tbsp lemon juice
  • 1 broiler/ fryer chicken ( 3 to 4 lbs.), cut up
  • Oil for deep-fat frying
  1. In a shallow bowl,  mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  2. In an electric skillet or deep fryer, heat oil to 375*. Fry chicken, a few pieces at a time, 6-10 minutes  on each side or until golden brown and chicken juices run clear. Drain on paper towels.

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Aug 22 2016

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14115435_1133183483414794_7962561198940516291_o

GRILLED CHICKEN TANDOORI

Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender.
Marinate the chicken for a day or two in the fridge for the most flavorful results.
Chipotle powder, not typically used in tandoori rcipes, adds a welcome touch of heat
and smokiness. For a well- rounded meal, serve the chicken with grilled peppers and onions
and steamed basmati rice.

SERVES 4

4 lb bone- in, skinless chicken parts, rinsed and patted dry
1 cup plain yogurt
2 tbsp tomato paste
2 tbsp minced fresh ginger
2 medium cloves garlic, minced
1 1/2 tbsp curry powder
1 tsp chipotle powder
Kosher salt and freshly ground black pepper
Vegetable oil for the grill
2 tbsp chopped fresh cilantro
1 lime, cut into wedges

Put the chicken in a large bowl. In a small bowl, mix the yogurt, with the tomato paste
ginger, garlic, curry powder, chipotle powder,1 1/2tsp salt, and 1/2 tsp pepper. Toss
with the chicken.Cover and refrigerate for up to 2 days, or let sit at room temperature
while the grill heats.

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the
chicken, covered, until it has good gill marks, aboutd 5 minutes. Turn and continue
cooking until the chicken is browned all over and cooked through (make a nick in a couple
of the thicker pieces wit a paring knife), about 15 to 20 minutes total. Set on a platter
, sprinkle with the cilantro, and serve with the lime wedges for squeezing.

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Apr 8 2016

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1

If you don’t like to cook with alcohol or dont have it on hand you can replace the vodka with more chicken broth.

Makes 4 servings

Total Time: 30 minutes

Season:

2  boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick (8-oz each)

Salt and black pepper

2 tbsp all purpose flour

Heat:

2 tbsp olive oil

Deglaze:

1/4 cup vodka

Add:

1/2 cup low-sodium chicken broth

1/4 cup heavy cream

1 cup halved heirloom cherry tomatoes

2 tbsp fresh lemon juice

1/4 cup minced scallions

Season cutlets with salt and pepper, then dust with flour.

Heat oil in a saute pan over medium high heat. Add cutlets and brown, 2-3 minutes per side. Transfer cutlets to a plate.

Deglaze pan, off heat, with vodka, scraping up any browned bits. Return pan to burner and cook liquid until it evaporates.

Add  broth and cream and reduce until thick, 2-3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to the pan and cook to warm through, 1 minute per side.

Serve cutlets with sauce and garnish with scallions.

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Feb 27 2016

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1

 

 

1 medium white onion

1 lb tomatoes, quartered

2 large garlic cloves

1 or 2 fresh serrano chiles, stemmed

1/2 cup plus 2 tbsp vegetable oil

3 cups shredded iceberg lettuce

6 large radishes, halved and sliced

1/2 cup chopped cilantro

1 rotisserie chicken, meat coarsely shredded (4 cups)

6  (6-inch) corn tortillas

1  (1-lb) can refried beans, heated

1 avocado, halved, pitted, and peeled

1/2 cup crema or sour cream

1/4 cup crumbled queso anejo (aged white cheese) or ricotta salata

ACCOMPANIMENTS

sliced serranos; lime wedges

  • Preheat broiler.
  • Cut half of onion into 3/4 -inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tbsp oil in a 4-sided sheet pan, spreading in 1 layer
  • Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
  • Meanwhile toss together lettuce, radishes, chopped onion, and half of cilantro.
  • Puree tomato mixture in  a blender along with one or both roasted serranos (to taste) and 1 tsp salt until smooth . Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste.
  • Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
  • Spread tortillas thickly with heated refried beans, then top with chicken mixture. SLice avocado over tostadas and dollop with crema.
  • Mound lettuce mixture on top and sprinkle with cheese

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Jan 17 2016

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3

Known as pollo a la brasa, this iconic regional dish has been a hit of late in Peruvian restaurants in New York and L.A., and its spreading fast. The savory marinade deeply seasons the meat, while the grill gives it a beautiful burnish.

SERVES 4…Active time—50 min….Start to finish 9 hr

1/3 cup soy sauce

2 tbsp fresh lime juice

5 garlic clove3s

2 tsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1 tbsp vegetable oil

1 whole chicken (about 3  1/2 lb), quartered

SPECIAL EQUIPMENT:

instant read thermometer

MARINATE CHICKEN:

Blend soy sauce,lime juice,garlic, cumin,paprika,oregano, 1/2 tsp pepper, and oil in blender.

Put chicken in a large sealable bag and add marinate. Seal bag and turn to coat. Marinate,chilled, 8 to 24 hours.

GRILL CHICKEN:

Prepare grill for indirect- heat cooking over medium-hot coals (medium high heat for gas).

Discard marinade. Oil grill rack, then grill chicken over area with no coals ( or over turned-off burner), skin side down first, covered, turning over once, until cooked through ( 165* F on an instant read thermometer), 15 to 18 minutes on each side ( add more charcoal, if necessary, to maintain heat.

 

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Nov 25 2015

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2

SERVES 4

  • 1 tbsp olive oil
  • 1 onion, halved and sliced thin
  • 3 (4 inch long) strip lemon zest, pith removed and zest sliced into thin strips, plus 2 tbsp juice
  • 4 garlic cloves, minced
  • 1  1/2 tsp garam masala
  • 1 tsp paprika
  • 8  (3 ounce) boneless,skinless chicken thighs, trimmed and halved
  • Salt and pepper
  • 1 cup chicken broth
  • 1 cup pitted Greek cracked green olives, halved
  • 3 tbsp chopped fresh cilantro
  1. Heat oil in Dutch oven over medium high heat until shimmering. Add onion and lemon zest and cook, stirring occasionally, until onion begins to brown around edges, 5 to 7 minutes. Add garlic,garam masala, and paprika and cook until fragrant , about 1 minute.
  2. Season thighs with salt and pepper. Add broth, olives, and thighs to pot, stir to combine, and bring to simmer. Reduce heat to medium,cover, and cook for 10 minutes. Remove lid and continue to cook until thighs are tender and register 175 degrees and sauce is slightly thickened, 10 to 12 minutes. Stir in cilantro and lemon juice, season with salt and pepper to taste, and serve

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Nov 23 2015

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12291277_965221610210983_2115213278789451476_oSERVES 4

  • 1 cup plus 1 tbsp all purpose flour
  • 2 large eggs
  • 8 (4-ounce 0 chicken cutlets,trimmed
  • Salt and pepper
  • 4 tbsp unsalted butter
  • 1 onion,chopped fine
  • 2  1/4 cups chicken broth
  • 1/2 cup dry white wine
  • 1/3 cup lemon juice (2 lemons)
  • 1 pound broccoli rabe,trimmed
  1. Adjust oven rack to middle position, set heatproof platter on rack, and heat oven to 200 degrees. Spread 1 cup flour in shallow dish. Beat eggs in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working  with 1 cutlet at a time, dredge cutlets in flour and shake of excess , then dip in eggs to coat. Return to flour, shaking off any excess.
  2. Melt 1 tbsp butter in 12-inch nonstick skillet over medium high heat. Add 4 cutlets to skillet and cook until golden brown and chicken registers 160 degrees, 2 to 3 minutes per side. Transfer cutlets to platter in oven. Wipe skillet clean with paper towels. Repeat with 1 tbsp butter and remaining 4 cutlets. Transfer cutlets to platter in oven.
  3. Melt 1 tbsp butter in now empty skillet. Add onion, and cook over medium high heat until softened, about 1 minute. Whisk in broth, wine, and lemon juice and cook until sauce is reduced to about 1 1/2 cups, 12 to 15 minutes.
  4. Combine broccoli rabe and 1/4 cup water in bowl. Microwave, covered, until tender and bright green, about 4 minutes,stirring halfway through  microwaving. Drain,season with salt and pepper to taste, and transfer to platter with cutlets. Whisk remaining 1 tbsp butter into sauce and season with salt and pepper to taste. Pour sauce over cutlets and serve.

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Nov 17 2015

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2

4 SERVINGS

Chicken thighs are appealingly fatty, but this can sometimes cause flare ups when grilling. Bank the coals before igniting so tht you have a cooler side, and move the chicken there if needed.

6 tbsp. olive oil,divided,plus more

1  15 oz. can chickpeas,rinsed

4 sprigs thyme

1/4 tsp crushed red pepper flakes

8 small skin-on, bone in chicken thighs (about 2  1/2 lb total)

Kosher salt,freshly ground pepper

3 cups arugula with tender stems

1 tbsp finely grated lemon zest

2 tbsp fresh lemon juice

Flaky sea salt

Heat 2 tbsp oil in a medium, skillet over medium high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.

Prepare grill for medium heat and oil grate. Brush chicken with remaining 4 tbsp oil; season with salt and pepper. Grill chicken,skin side down, until golden brown and lightly charred,8-10 minutes. Turn and grill until cooked through, 4 minutes longer.

Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt

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Categories: ~~CHICKEN RECIPES~~, ~~GRILLED CHICKEN~~ 

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Apr 8 2015

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11141231_941397312551114_3010602899858257066_o

1 tbsp EVOO

4 skin-on bone in chicken breasts (about 1 1/2 pounds)

1 tsp dried oregano

Kosher salt

1poblano chile pepper, stemmed and seeded

1/2 white onion

1 large tomato

2 cloves garlic

1/2 chup chopped mild pickled jalapeno peppers

1/2 cup green olives with pimientos, roughly chopped

1 cup dry white wine

1. Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 tsp salt. Sear the chicken until well browned, about 7 minutes per side.

2. Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.

3. Once the chicken is browned, scatter the poblano,onion, tomato, garlic,jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 tsp  salt.Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegeatables.

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