Smoked Chicken Thighs Recipe
Ingredients
Boneless skinless chicken thighs (2lbs), extra virgin olive oil (1/4c), cider vinegar (1/2c), chopped shallots (1/4c about 2 medium), chopped garlic (2cloves), kosher salt (3/4tsp) and one smoking pouch (see below)
Method Of Preparation:-
Take a bowl of medium size, mix vinegar, salt and oil in it. Add garlic and shallots in it. Add chicken and then coat it well. Cover the bowl and keep it in the refrigerator to marinate for about 20 minutes or 3 hours. Make the smoking pouch, take a bowl and soak a cup of wood chips in water in the bowl. Take out the chips and drain the water and then put the chips in the piece of aluminium foil. Fold the foil and make the packet of it. Make the holes in the top of packets. Heat the grill and the place the packets in grill and then grill it until get smoking. Now place the chicken to the grill and drain the excess marinade into the bowl. Throw out the remaining marinade. Grill the chicken for about 6 to 8 minutes on each side until it gets cooked. Turn its sides once during cooking.
Number Of Servings – 4
Spicy Chicken With Chorizo In Tomato Sauce Recipe
Ingredients
1. Sliced chorizo (220gms)
2. chicken pieces on the bone like thighs chops or cutlets (800gms)
3. tomato paste (50gms)
4. chopped red capsicum (280gms)
5. chopped red onion, Spanish (250gms)
6. corn kernels, drained (210gms)
7. freshly ground black pepper (to taste)
8. salt (to taste)
9. fresh thyme, chopped (1tbsp)
10. water (150ml)
11. canned tomatoes, chopped (400gms)
12. paprika, hot (1tsp)
13. paprika, mild (1tsp)
14. chopped garlic (5cloves)
Method of preparation:-
1. First heat the oven to 60 degrees C fan-forced. Take a large casserole or Dutch oven, place it over heat. Heat oil in it and cook chicken pieces in it until they get brown.
2. Take out them from oven and keep them warm in oven. Fry capsicum, onions, chorizo in the chicken juices for about 5 minutes. Then add tomato paste and garlic in it and cook them for about 1 minute. Add tomatoes with juices, paprika powder and water in it.
3. Keep it to boil and then turn down the heat to low, add thyme in it and then add salt and pepper to taste. Again place the chicken in the pot with skin side up, cover it partly and then bake it in oven for about 90 minutes.
4. After 60 minutes uncover the pot and bake it for the last 30 minutes until the skin gets crispy and changes to brown in color. Then take it out from oven, add corn and mix it and then serve it with crushed potatoes and sour cream.
Number of servings – 3
Chicken Thighs Marengo Recipe
Ingredients
1. Chicken thighs, skinned (6)
2. sliced fresh mushrooms (1c)
3. olive oil (2tsp)
4. pepper (1/4tsp)
5. salt (1/2tsp)
6. minced fresh parsley (1tb)
7. tomatoes, cut into wedges (2medium)
8. dried whole thyme (1/4tsp)
9. dry white wine or Chablis (1/2c)
10. minced garlic clove (1)
11. sliced green onion (4)
Method of preparation:-
1. Take chicken thighs, trim the excess fat from thighs and then wash them and pat dry them. Place the chicken in shallow dish or plate.
2. Take a large frying pan, grease it with cooking spray and place the pan over medium high heat. Add chicken in the pan and cook for 2 to 3 minutes from all sides until the chicken gets lightly brown in color. Then take out the chicken from the pan and drain it on paper towel.
3. Take paper towel to wipe the frying pan and grease it again with cooking spray and then place it over medium high heat. Add mushrooms in the pan and cook them for about 2 minutes by stirring regularly. Now take out the mushrooms from the pan and keep them aside.
4. Now again coat the pan and place it over medium high heat. Then add garlic and green onions in it and saute them for about 1 minute. Mix thyme and wine in it and then add reserved chicken in it. Keep this mixture to boil.
5. Cover the pan, turn down the heat to low and keep it to simmer for about 25 minutes. Now add the mushrooms, salt, pepper and tomato wedges and keep it to simmer for about 2 minutes until the mixture gets heated. Sprinkle the parsley over it and then serve it at once.
Baked Apricot Chicken Recipe
Ingredients
1. Chicken thighs (12)
2. dry onion soup mix (1package about 1 ounce)
3. French dressing (1c)
4. apricot preserves or jam (1c)
Method of preparation:-
1. First heat the oven to 350 degrees F or 175 degrees C.
2. Take a bowl of medium size; mix dressing, jam and soup mix in it.
3. Take a baking dish of 9*13 inches. Place chicken pieces in it and then pour the apricot mixture over chicken.
4. Place the dish in the oven and keep it to bake for 50 to 60 minutes. Take it out from oven and then serve it.
Number of servings – 4
Orange Cracker Apricot Chicken Recipe
Ingredients
1. Skinless, boneless chicken thighs (4)
2. orange juice (2tbsp)
3. apricot preserves (1/4c)
4. ground black pepper (1/4tsp)
5. grated orange zest (1tbsp)
6. whole-wheat cracker crumbs (3/4c)
7. salt (1/2tsp)
8. Dijon mustard (2tbsp)
Method of preparation:-
1. First heat the oven to 350 degrees F or 175 degrees C. Take a baking sheet, grease it with cooking spray.
2. Take a small bowl, mix mustard, orange juice and salt in it. Take a plate, mix orange zest, cracker crumbs and black pepper in it. First coat each chicken thigh in orange juice and then press it into the cracker crumbs mixture and cover it from both sides.
3. Then place the coated thighs on the baking sheet. Bake it in the oven for about 15 minutes, turn over the side of thighs and again bake it for about 15 minutes more until the color gets changes and juices run clear.
4. Now switch the oven to broil. Spread 1 tablespoon of apricot preserves to top each thigh and place it under the oven’s broiler for about 2 to 3 minutes to start to caramelize. When the chicken starts to burn then it is cooked and ready to serve.
Number of serving – 4
Bow Ties with Asian chicken
Ingredients
1. Boneless, skinless chicken breasts, cut into ½ inch cubes (1pound)
2. Bow tie, Mostaccioli or other medium pasta shape (1pound)
3. Dijon mustard with seeds (3tsp)
4. lime juice (2tbsp)
5. honey (2tbsp)
6. low sodium soy sauce (4tbsp)
7. fresh chopped parsley (4tbsp)
8. freshly ground pepper (to taste)
9. red bell peppers, cored, seeded and thinly sliced lengthwise (2small)
10. chicken broth or pasta cooking liquid (1/2c)
11. trimmed and thinly sliced scallions (6)
Method of preparation:-
1. Take a small bowl, mix mustard, lime juice, honey and soy sauce in it. Mix it until the honey gets dissolved. Add chicken pieces in it and keep it in the refrigerator for about 30 minutes until it gets marinated.
2. Take a large nonstick pan, place the marinated chicken with marinade in it. Cook it for about 4 minutes over medium heat until it gets cooked well. Take off the pan from heat and pour the chicken broth in it.
3. Now cook pasta in a pot according to the instructions on pasta package and then drain it. Place the pasta back to the pot and all the mixture of pan in it and then add scallions and red bell peppers in it. Keep this mixture to simmer over low heat. Add pepper to taste and pour it in serving bowls. Sprinkle the freshly chopped parsley over each serving and serve it.
Cilantro-Serrano Pesto With Grilled Chicken And Penne Recipe
Ingredients
1. Penne pasta, cooked (6c)
2. Boneless, skinless chicken breasts halves (3/4 pounds)
3. black pepper (1/8tsp)
4. sherry vinegar (2tsp)
5. extra virgin olive oil (2tbsp)
6. seeded and sliced Serrano pepper (1)
7. garlic (2cloves)
8. kosher salt (1tsp)
9. pecan halves toasted (3tbsp)
10. cotija cheese (1/2c)
11. mint leaves (1/2c)
12. cilantro (1 1/2c)
13. cherry tomatoes, halved (2c)
14. cooking spray
Method of preparation:-
1. Take a food processor, add garlic, kosher salt, Serrano pepper pecan halves, cotija, mint leaves and cilantro in it. Blend all these ingredients in the processor. Slowly add oil in it and blend it well. Pour this mixture in a large bowl and then mix black pepper and vinegar in it.
2. Place a grill pan over medium high heat and heat it. Coat the chicken with cooking spray and place it in the pan and cook it for about 5 minutes from both sides until it gets cooked. Now cut the chicken into small pieces. Add pasta, chicken and tomatoes to the pasta and mix it well and then serve it.
Number of servings – 6