Lemon Chicken Thighs

Ingredients

  • ¼ cup olive oil

  • 4 medium to large cloves of garlic, pressed

  • ⅓ cup dry white wine

  • 1 tablespoon lemon zest

  • 2 tablespoons freshly squeezed lemon juice (I use the lemon I just zeste

  • 1 ½ teaspoons dried oregano

  • 1 teaspoon fresh thyme leaves

  • Salt and pepper to taste

  • 4 boneless, skin-on chicken breasts or 4 bone-in, skin-on chicken thighs, or 2 skin-on half chickens, patted dry

  • slices Lemon, from remaining lemon after zesting

Directions

  • Preheat the oven to 400°F.

  • In a small sauce pan, warm the oil over low heat. Add the garlic and stir until fragrant. Do not let the garlic brown. Remove from heat.

  • In a small bowl, stir together the wine, lemon zest, lemon juice, oregano, and thyme.

  • Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.

  • In an oven safe-baking dish, pour in about half of the wine and oil mixture. Place the chicken over the sauce, skin side up. Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper. Pour the remaining wine and oil mixture over the chicken.

  • Bake until the juice from inside the chicken is no longer pink. If the skin has not browned, place the dish under the broiler for 1-2 minutes. Cover the chicken with aluminum foil and allow to rest for 10 minutes before serving.

Approximate Cook Time 
Boneless Skin-On Chicken Breasts: 30 – 40 minutes
Boneless Skinless Chicken Breasts: 25 – 35 minutes
Bone-in, Skin-On Chicken Thighs: 40 – 50 minutes
Skin-on half chickens: 45 – 55 minutes

ina-gartens-lemon-chicken-9a.jpg

Hawaiian Chicken Kebabs

Ingredients

Marinade:

  • 1/3 cup ketchup

  • 1/3 cup packed brown sugar

  • 1/3 cup low-sodium tamari or soy sauce

  • 1/4 cup canned pineapple juice

  • 4 Tbsp olive oil , divided, plus more for brushing grill

  • 1 1/2 Tbsp rice vinegar

  • 4 garlic cloves , minced (4 tsp)

  • 1 Tbsp minced ginger

  • 1/2 tsp sesame oil

  • Salt and freshly ground black pepper

Kebabs:

  • 1 -3/4  pounds boneless, skinless chicken breast , chopped into 1 1/4-inch cubes

  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3-pound pineapple)

  • 1-1/2 large red or orange peppers , diced into 1 1/4-inch pieces

  • 1 large red onion , diced into 1-1/4-inch pieces

Directions

In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.

 Place chicken in a bowl. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Toss with your hands to coat. Cover and refrigerate 1 hour. Good time to soak your wooden skewers if using so they do not burn on the grill.

Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. 

Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side. 

Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm over rice.

Adjustments.jpeg

Chicken Tacos

Marinade

  • 4 tablespoons olive oil

  • 2 teaspoons white wine vinegar

  • 3 teaspoons chili powder

  • 1 1/2 teaspoon salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon coarse ground black pepper

  • 2 limes, juiced (about 4 tablespoons)

Tacos

  • 2 pounds boneless skinless chicken thighs

  •  corn tortillas

  • topping suggestions: salsa or chopped tomatoes; Mexican cheese blend; sour cream; avocado; sautéed onions & peppers; chipotle mayo

Directions

In a large bowl, add all the ingredients for the marinade. Whisk together..

Add chicken thighs to marinade and toss to coat. Cover chicken and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.

Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.

Cut the chicken into bite-sized chunks and serve in warm tortillas with suggested toppings.



IMG_0186.jpeg

Grilled Sweet Chili Lime Chicken

Ingredients

  • 4 Whole Chicken Legs

  • ½ cup sweet chili sauce

  • ¼ cup soy sauce

  • 3 Tablespoons orange marmalade

  • 2 Tablespoons Lime Juice

  • 1 Tablespoon Brown Sugar

  • 1 clove garlic, minced

  • Green onions and sesame seeds for garnish (optional)

Directions

  1. In a small bowl whisk together sweet chili sauce, soy sauce, orange marmalade, lime juice, brown sugar, and minced garlic. Reserve ¼ cup of the sauce to brush on the chicken once finished cooking.

  2. Marinade the chicken in the rest of the sauce for at least 30 minutes before grilling. Once the chicken is ready to grill, preheat your grill to medium heat.

  3. Put the chicken on the grill until cooked throughout.

  4. Brush the tops of the chicken with remaining marinade and garnish with sesame seeds and green onions.

Grilled Chicken w/Fresh Tomato, Basil, Garlic Angel Hair Pasta

Grilled Chicken

  • 4 chicken breasts

  • 1 teaspoon of garlic powder

  • 1 teaspoon of ground cumin

  • ½ teaspoon of ground coriander

  • ½ teaspoon of smoked paprika

  • ½ teaspoon of sea salt

  • ¼ teaspoon of ground black pepper

  • 2 tablespoon of olive oil

Direcrions

  1. Preheat grill to medium high heat.

  2. In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined.

  3. Rub mixture over both sides of the chicken.

  4. Place chicken on grill and grill each side for 4-6 minutes depending on thickness until cooked through.

Fresh Tomato, Basil & Garlic over Angel Hair

  • 2 pounds ripe tomatoes

  • 3 tablespoons extra-virgin olive oil

  • 1 red onion, finely chopped

  • 3 garlic cloves, pressed or thinly sliced (I preferred pressed)

  • 1 tablespoon fresh thyme leaves

  • 1 oregano sprig

  • Pinch chili flakes

  • 1 teaspoon sugar

  • 1 pound dried angel hair pasta

  • 1/4 cup grated Parmesan

  • 1/4 cup chiffonade basil

Directions

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.

Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.

Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl to serve.