Tag Archives: chicken

Bacon-wrapped chicken breasts

Serves 4

  1. 4 6-8oz boneless chicken breasts
  2. 1tsp rosemary
  3. 8 slices thin-cut bacon
  4. 4tb brown sugar
  • Season chicken with rosemary and s&p. Wrap with bacon and sear in a 12in skillet for 3 minutes.
  • Do not flip. Divide sugar over bacon and transfer to a 350 degree oven 6in away from broiler for 15-20 minutes or until internal temperature reaches 155 degrees.
  • Turn broiler on for 4-5 minutes. Remove and let rest for 5 minutes. Serve.

Piri piri rub/sauce for chicken

For 4-4.5lb chicken

  1. 3tb New Mexico or California chili powder
  2. 1tb cumin
  3. 1tb coriander
  4. 1tb paprika
  5. 3/4tsp salt
  6. 2tb sugar
  7. 8 Fresno chilies
  8. 3 cloves garlic
  9. 1/3 cup lemon juice
  10. 4tb red wine vinegar
  11. 1 cup cilantro
  • Combine 1-5 and rub 2tb under skin of chicken. Process remaining mixture with 7-10 and toss 4tb with chicken. Rest 1 hour.
  • Brush 2tb of sauce on chicken 10 minutes before end of cook time. Combine remaining sauce with cilantro and serve.

Sheet pan chicken shawarma wraps

Serves 6

  1. 6tb olive oil
  2. Juice of 2 lemons
  3. 3 cloves garlic
  4. 2tsp cumin
  5. 3/4tsp turmeric
  6. 3/4tsp paprika
  7. 1-1/2lb boneless breast or thighs, cut into 1/2in slices
  8. 1 red bell pepper, cut into 1/2in slices
  9. 1 yellow bell pepper, cut into 1/2in slices
  10. 1 red onion, halved and cut into 1/2in slices
  11. 1/2 cup tahini
  12. 1/2 cup warm water
  13. 6 pitas or lavash
  • Mix 4tb oil, juice of 1 lemon, 2 cloves garlic, 1/2tb cumin and 5-6 and toss with chicken. Marinate at least 2 hours or overnight.
  • Toss 8-10 with remaining oil, place on foil-lined sheet pan along with chicken and roast at 400 degrees for 25-30 minutes.
  • Meanwhile, process tahini with remaining 2-4. Add water, process and set aside.
  • Toss tahini sauce with chicken and veggies. Fill pitas or lavash and serve.

Korean chicken noodle soup

Serves 4-6

  1. 1lb boneless thighs
  2. 1 carrot, cut into 1/2in pieces
  3. 1 onion, cut into 1/2in pieces
  4. 1tb gochugaru
  5. 6 cloves garlic
  6. 1-1/2in ginger
  7. 3 cups stock
  8. 5tb soy sauce
  9. 2tb mirin
  10. 1tb honey
  11. 1-1/2tb sesame oil
  12. 1/2tsp pepper
  13. 2 potatoes, cut into 1in pieces
  14. 4oz sweet potato noodles, soaked for 15 minutes and drained
  15. 2 scallions
  16. 1 chili, sliced
  • Cook chicken for 3-4 minutes per side and set aside. Add 2-3 for 5 minutes. Add 4-6 for 1 minute. Add 7-13. Cut chicken into 1in pieces and add back to pot. Bring to a boil and simmer covered for 15 minutes.
  • Add noodles and simmer covered for 5 minutes. Add 15-16 and serve.

 

Sweet vinegar glazed asian chicken meatballs

Serves 4

  1. 1lb ground chicken
  2. 1 egg
  3. 3tb scallion
  4. 4tsp ginger
  5. 3/4 cup panko
  6. 1/2 cup + 4tsp soy sauce
  7. 4tb cornstarch
  8. 1/2 cup broth
  9. 1/2 cup rice vinegar
  10. 6tb sugar
  11. 2tb ketchup
  12. 2tb worcestershire
  • Combine 1-5, 4tsp soy sauce and 2tb cornstarch. Form into 1in balls and cook on all sides for 5 minutes. Add remaining soy sauce and 8-12 for 3 minutes. Mix remaining cornstarch with 2tb water, add and cook for 1 minute. Serve.