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Category Archives: Chicken

Chile-Lime Chicken

Grilled Chicken with Chile-Lime Rub by eatingwell.com

Ingredients

  • 3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) freshly grated lime zest
  • 3 tablespoon(s) lime juice
  • 1 tablespoon(s) minced garlic
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) dried oregano, preferably Mexican
  • 1 1/2 teaspoon(s) kosher salt
  • 1 teaspoon(s) freshly ground pepper
  • 1 pinch(s) ground cinnamon
  • 1 whole(s) 3 1/2- to 4-pound chicken

Directions

  1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.
  2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
  3. Preheat half the grill to medium-high; leave the other half unheated. Have a squirt bottle of water ready by the grill.
  4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
 
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Posted by on June 17, 2012 in Chicken

 

Grilled Chicken with Cherry-Chipotle BBQ Sauce

Grilled Chicken with Cherry-Chipotle BBQ Sauce by eatingwell.com

Ingredients

  • 1 1/2 cup(s) fresh or frozen (thawed) dark sweet cherries
  • 1/2 cup(s) reduced-sodium chicken broth
  • 2 tbsp brown sugar
  • 1/3 cup(s) ketchup
  • 2 tablespoon(s) cider vinegar
  • 1 1/2 teaspoon(s) minced canned chipotle peppers in adobo sauce
  • 1 1/4 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) ground allspice
  • 2 pound(s) boneless, skinless chicken breasts
Directions
  1. Stir cherries, broth, sugar, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
  3. Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.
 
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Posted by on June 14, 2012 in Chicken

 

Jerk Chicken

Jacqui’s Jerk Chicken by eatingwell.com

Ingredients

  • 1 bunch(es) scallions, chopped
  • 1 small white onion, chopped
  • 1  Scotch bonnet chile peppers, stemmed and quartered
  • 1/4 cup(s) lime juice
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) light brown sugar
  • 1 tablespoon(s) whole allspice berries
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) freshly grated nutmeg
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh thyme leaves
  • 24 ounces of chicken, skin removed (breasts or thighs)

Directions

  1. To prepare jerk marinade: Place scallions, onion, chile pepper to taste, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt, and thyme in a blender. Process until smooth. Place chicken in a nonreactive baking dish. Rub 2/3 cup of the marinade onto both sides of the chicken. Transfer the remaining marinade to a small bowl, cover, and refrigerate. Marinate the chicken in the refrigerator for 2 to 24 hours.
  2. Grill the chicken, turning and basting with the reserved marinade occasionally (discard any unused marinade), until just cooked through (165 degrees F)
 
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Posted by on June 12, 2012 in Chicken

 

Chicken Shawarma on Pitas

Chicken Shawarma from eatingwell.com

Ingredients

  • 1 cup(s) shredded English cucumber
  • 1/4 cup(s) low-fat plain yogurt
  • 3 tablespoon(s) tahini
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) salt, divided
  • 1 tablespoon(s) garlic powder
  • 1 teaspoon(s) curry powder
  • 1/2 teaspoon(s) freshly ground pepper
  • 1 pound(s) boneless, skinless chicken breast, trimmed
  • 1 tablespoon(s) canola oil
  • 4  6-inch whole-wheat pita breads
  • 1 medium tomato, chopped
  • 2 cup(s) thinly sliced romaine lettuce

Directions

  1. Preheat grill to medium.
  2. Stir cucumber, yogurt, tahini, lemon juice, and 1/4 teaspoon salt together in a medium bowl. Set aside.
  3. Combine garlic powder, curry powder, pepper, and the remaining 1/4 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add 1 tablespoon oil and toss to combine.
  4. Grill the chicken, turning once, until cooked through, about 2 minutes per side.
  5. To serve, spread 1/4 cup of the cucumber-yogurt sauce on a pita  and top with one-fourth of the chicken, tomato, and lettuce. Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.
 
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Posted by on June 2, 2012 in Chicken

 

Pineapple Pork Tenderloin

Pineapple Pork Tenderloin by A Year of Slow Cooking

Ingredients

  • 3 pound pork tenderloin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 cloves garlic, chopped
  • 2 colored bell peppers, seeded and sliced
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup apple juice
  • 16 ounces frozen pineapple (or a can of chunk pineapple, drained and rinsed)

Directions

  1. Spray a 4 qt crockpot to prevent sugar from sticking.
  2. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and pineapple.
  3. Cover and cook on low for 7-9 hours.
  4. Serve with rice or shred and serve rolled up in wheat tortillas.
 
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Posted by on February 26, 2012 in Chicken, Crock Pot, Fruit

 

Herb Roasted Chicken

Herb Roasted Chicken with Summer Tomatoes by A Year of Slow Cooking

Ingredients

  • 4 pounds chicken, whole or parts, your choice
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons herbes de provence
  • 1 teaspoon smoked paprika
  • 8 vine-ripened tomatoes
  • 1/2 cup white wine

Directions

  1. Use a 6-quart slow cooker.
  2. In a small bowl, combine dry spices and set aside. Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears. If the chicken is fully thawed, this is much easier to do. Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down to keep it extra moist.
  3. Wash and cut the stem off of each tomato, and place on top. Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours. Carefully remove the bird from the pot.
  4. Of desired, retain the drippings to make a pot of steamed rice (skim off any fat)
 
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Posted by on February 22, 2012 in Chicken, Crock Pot

 

Turkey Tetrazzini

Slow Cooker Turkey Tetrazzini by A Year of Slow Cooker
(some modifications) 

Ingredients

  • 1 (16-ounce package) wheat spaghetti noodles, cooked
  • 1-2 pounds turkey breast, cut in small chunks
  • 5 ounces sliced mushrooms
  • 1 small onion, diced
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1 (8-ounce) package Neufchatel cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups chicken broth
  • salt to taste at the table

Directions

  1. Spray a 4qt or 6qt cooking spray.
  2. Mix all of the ingredients except the pasta together and place into the crock pot and cook on low 6 hours.
  3. Add cooked pasta and cook on low for 1 more hour.
 
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Posted by on February 15, 2012 in Casserole, Chicken, Crock Pot, Home Cooking