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Posts Tagged ‘chicken’

We’re trying to take advantage of the last few weeks of daylight savings time and mild temperatures by using the grill whenever possible for dinner. While Brandon is a year-round griller, it’s just more enjoyable to be out there in daylight and not shivering!

We’re always looking for ways to mix it up on the grill so we’re not always preparing the same grilled chicken, fish, steak, veggies, etc. Luckily, we have some great resources for inspiration and while flipping through The Cook’s Illustrated Guide to Grilling and Barbecue, I came across this recipe for Tandoori-Style Chicken Breasts. I really enjoy ethnic foods and I was especially excited for the opportunity to use the turmeric and coriander that are usually pushed to the back of the spice cabinet.

This chicken features a thick coating of a very flavorful spice rub. The tandoori effect is achieved by getting the grill really hot and starting the chicken on high heat before moving it to a cooler side of the grill. The yogurt sauce is the perfect finish and a nice contrast to the chicken. I served the chicken with Indian-Style Potatoes from Epicurious and roasted broccoli.

Tandoori-Style Grilled Chicken Breasts with Yogurt Sauce
(Recipe adapted from The Cook’s Illustrated Guide to Grilling and Barbecue)

Ingredients:

FOR THE YOGURT SAUCE
1 cup plain, nonfat Greek yogurt
2 tablespoons chopped fresh cilantro or parsley (if you’re a cilantro hater like my husband!)
1 garlic clove, minced (I briefly sauteed ours before adding it because I cannot do raw garlic)
Salt and cayenne pepper, to taste

FOR THE CHICKEN
1 teaspoon fresh ginger, peeled and minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Olive oil
4 boneless, skinless chicken breasts

Directions:

FOR THE YOGURT SAUCE
Whisk together all ingredients and season to taste with salt and cayenne. Place in fridge until ready to serve.

FOR THE CHICKEN
Prepare grill. If using gas, preheat by turning all burners to high and closing lid.

Mix together ginger, coriander, cumin, turmeric, cinnamon, 1/2 teaspoon of salt and 1/4 teaspoon of cayenne together in a small bowl. Rub chicken breasts with olive oil and then generously coat with spice mixture.

If using gas grill, leave one burner on high and turn others to medium low. Place chicken on hot part of the grill until well-browned, 2-3 minutes with the lid down. Move to the cooler side of the grill and continue to cook for another 10 mninutes. Turn and cook for 5 more minutes or until done. Internal temperature should read 160 degrees.

Note that we cooked this on the Big Green Egg and used a similar technique to the above by moving chicken to a cooler part of the grill after the first few minutes and cooking with lid down.

Let chicken rest for 5 minutes and then slice. Serve with yogurt sauce.

Yield: 4 servings

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Herbs de Provence is one of my favorite spices but I don’t find many opportunities to use it. I ran across this recipe for Herb-Rubbed Chicken with Creamy Orzo on Annie’s Eats a few years ago and have been making variations of it ever since.

This is a simple dish to prepare because the chicken and orzo cook in the same pan. The original recipe includes broccoli in the pan with the chicken and orzo but I find that I prefer it roasted on the side. If you feel inclined to make it a one-pan dinner, throw the broccoli in there! (Side note, if you haven’t tried roasted broccoli yet, you must. It’s life changing.)

I really like recipes where chicken is braised in liquid. It’s a fool-proof, forgiving method for getting juicy, perfectly cooked chicken. The original recipe includes heavy cream but think all the other flavors are so great that I don’t need more than just a sprinkle of parmesan at the end.

Herbs de Provence Chicken with Orzo
(Recipe inspired by Annie’s Eats)

Ingredients:

2-3 chicken breasts
2 teaspoons herbs de provence
2 tablespoons olive oil
1/2 onion diced
1 large garlic clove, minced
1 can petite diced tomatoes, drained
1/2 cup orzo
1 cup chicken stock
Freshly grated Parmesan
Salt and pepper, to taste

Directions:

Season chicken with salt, pepper and herbs de provence. Set aside.

Preheat a large sautee pan (with a lid) over medium heat. Add olive oil and heat until shimmering. Add onion and cook for 3-4 minutes, stirring frequently. Add garlic and cook for another minute. Add chicken and let cook for about 5 minutes until browned on one side. Remove chicken from pan and add orzo, tomatoes and chicken broth. Stir and return chicken to pan, browned side up. Cover and let cook over medium-low heat for 15-20 minutes or until orzo is tender and internal temperature of chicken reads 160 degrees.

Sprinkle with Parmesan and serve.

Yield: 2-3 servings

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I recently received the Canyon Ranch: Nourish cookbook from one of the readers of my healthy living blog. It is a beautiful cookbook full of delicious and healthy recipes. Brandon and I have both skimmed through the book and I’m pretty sure that we want to make every single thing in it!

I was feeling a chicken dish for dinner tonight and this recipe for Rustic Chicken sounded perfect given the blast of winter weather that we’re experiencing. Last week it was 80 degrees, this weekend it is 40 and raining…go figure. I am ready for spring to be here to stay!

This Rustic Chicken is simple and comforting but still elegant and flavorful with the addition of fresh herbs and a nice mixture of vegetables. I made a some changes to the original recipe, including adding carrots and parsley and subbing oregano for the sage. Next time I will use chicken cutlets rather than full breasts because I think they will absorb more flavor and we found we didn’t need a whole breast with all the other elements of the dish.

One Year Ago: Baby Greens with Warm Goat Cheese
Two Years Ago: Simple Broiled Mahi

Rustic Chicken
(Recipe adapted from Canyon Ranch: Nourished)

Ingredients:

3 tablespoons extra virgin olive oil, divided
1/4 cup shallots, sliced thinly
1 cup seasonal wild mushrooms, sliced (I used white and baby portobello)
1 1/2 cups frozen pearl onions
1 cup baby carrots
2 cups chicken stock
1/4 teaspoon fresh rosemary, chopped
1/4 teaspoon fresh oregano, chopped
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 cups cooked pasta
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 4-ounce boneless, skinless chicken breasts

For garnish: grated Parmesan cheese and chopped parsley

Directions:

Season chicken breasts generously with salt and pepper. In a large sauté pan, over medium heat, heat one tablespoon of oil. Sauté chicken breasts for 5-6 minutes per side or until browned and internal temperature reads 160 degrees. Remove from heat and cover loosely to keep warm.

Add remainder of oil to pan and saute shallots, mushrooms, onions and carrots for 8-10 minutes, or until shallots are translucent and mushrooms are soft. Add chicken stock, deglaze pan and reduce liquid by half.  Add rosemary and oregano and season with salt and pepper. Add pasta and toss together until well combined.

Evenly divide the pasta mixture into 4 bowls.  Top each serving with a chicken breast and sprinkle with grated cheese and parsley.

Yield: 4 servings

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We enjoy ethnic food and love cooking it at home. I first made this Chicken Tikka Masala from Cook’s Illustrated a couple of years ago and was so impressed that I was able to make such a delicious Indian dish at home.

Although the recipe does have quite a few ingredients and multiple steps, it is fairly easy. Don’t be intimidated if you’ve never tried anything like this at home! The sauce and chicken are cooked separately and stirred together in the end. The chicken is dipped in yogurt and broiled which yields tender meat with nice charred spots. While the chicken cooks, the masala sauce simmers. The sauce has a nice, slow burning heat thanks to a serrano chili. If spice isn’t your thing, substitute a milder pepper or omit it all together.

The only substitution that I made to the original recipe was to sub the heavy cream in the sauce for plain yogurt. I thought that the plain yogurt would work well in this dish to add creaminess based on my success with this Curry and Yogurt Braised Chicken that we love. It turned out just as tasty as I hoped and the plain nonfat yogurt provided guilt-free creaminess.

I served the tikka masala over brown rice with naan on the side. Naan is a must for dipping into the delicious sauce. I usually make homemade naan but was pressed for time so I used Trader Joe’s naan. It was passable but Brandon and I both agreed that the homemade is much better.

One final note, this dish reheats well. It’s one of those things that has even more flavor the second time around. Whether you love Indian food or have never made it at home, this is an awesome recipe to try!

One Year Ago: Nutella Croissants
Two Years Ago: Maple Butter Pecan Ice Cream

Chicken Tikka Masala
(Recipe source Cook’s Illustrated)

Ingredients:

FOR THE CHICKEN
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat (I only used two large breasts and it was fine)
1 cup plain whole-milk yogurt (I used fat free)
2 tablespoons vegetable oil
2 medium garlic cloves , minced
1 tablespoon grated fresh ginger

FOR THE MASALA SAUCE
3 tablespoons vegetable oil
1 medium onion, diced
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream or plain non-fat yogurt
1/4 cup chopped fresh cilantro leaves (I omitted)

Directions:

FOR THE CHICKEN (STEP ONE)
In a small bowl, stir together cumin, coriander, cayenne and salt. Sprinkle both sides of chicken with spice mixture and press gently to adhere. Cover chicken and refrigerate for 30 minutes to one hour. While chicken is in fridge, in large bowl, whisk together yogurt, oil, garlic and ginger.

FOR THE MASALA SAUCE
In a large Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until lightly browned, about 8 to 10 minutes. Add garlic, ginger, chile, tomato paste and garam masala and continue to cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar and salt and bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Stir in cream or yogurt and return to simmer. Remove pan from heat and cover to keep warm.

FOR THE CHICKEN (STEP TWO)
While sauce is simmering, Line a baking sheet with foil and place a wire rack over it. Spray rack with cooking spray. Adjust the oven rack to upper-middle position (about 6 inches from heat) and pre-heat broiler. Dip chicken into the yogurt mixture (you’re looking for a thick coating of yogurt) then arrange chicken on the wire rack. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

TO ASSEMBLE
Let chicken rest for 5 minutes and then cut into 1-inch chunks. Stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season with salt to taste and serve over rice with naan.

Yield: 4-6 servings

 

 

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In general, I don’t love soup for dinner. I usually find myself wanting more and struggling with what to pair it with to make it a meal. Don’t get me wrong though, I love heartier things like chili and chicken and dumplings so I was pleased to find that this Chicken Tortilla Soup was more similar to chili than soup. It was filling, comforting and relatively healthy!

My favorite part about the soup was how easy it was to put together. I had to work late last night and didn’t get home until 8 p.m. I quickly diced, chopped, sauteed and dumped and the soup was cooking away in just 15 minutes. I let it simmer for about 20 minutes before serving it but this is flexible. You could easily leave this to simmer for longer if you want to develop the flavors even more.

This recipe is a great use of leftover chicken and most of the ingredients are pantry friendly. It also freezes nicely and the leftovers taste even better!

One Year Ago: Pear and Cranberry Cake
Two Years Ago: Sushi

Chicken Tortilla Soup
(Recipe adapted from All Recipes)

Ingredients:

1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2-3 cloves garlic, minced
1 (4-ounce) can diced green chilies
1 tablespoon chili powder
1 teaspoon oregano
1 (28-ounce) can crushed tomatoes
1 1/2 cups water
1 1/2 cups chicken broth
1 (10-ounce) can of corn or 2 ears, cut off the cobb
1 (15-ounce) can black beans, rinsed
2-3 cups cooked shredded chicken
Salt and pepper, to taste
Toppings: cilantro, sour cream, shredded cheese, hot sauce, tortilla chips, diced avocado

Directions:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and jalapeno and sautee for about 5 minutes until softened. Add garlic and green chilies and cook for another minute or two. Add chili powder and oregano and cook for another minute, stirring constantly. Add tomatoes, water, chicken stock, black beans, corn and chicken and bring to a simmer. Cover and let cook for 20 minutes, stirring frequently. Season with salt and pepper and serve with toppings.

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We have a white chicken enchilada recipe that we love and Brandon requests all the time but I kept reading great reviews of a recipe from America’s Test Kitchen. When I saw Josie blog about them and deemed them, “the best enchiladas ever,” I knew that I had to try this recipe. I think that Josie and I have really similar tastes. I don’t think she’s ever posted anything on her blog that I wouldn’t make. If you haven’t checked out her blog, Pink Parsley, you are totally missing out!

These enchiladas lived up to the hype. They were fabulous and I seriously couldn’t stop talking about how much I loved them. I think every time I took a bite I “mmm’d” and said “this is sooo good.” I couldnt’ wait to have the leftovers for dinner the next night. My favorite thing about them is that the enchilada sauce is homemade and not from a can. I am really trying to eliminate canned soups and sauces from our meals and this sauce was so much better than anything you can buy in a can and was relatively easy to make.

These enchiladas would be perfect for everything from a family dinner to entertaining to taking a meal to friends. I served them with Mexican Quinoa. A wonderful meal!

One Year Ago: Rocky Road Brownies (the FIRST recipe of 68 Days of Gourmet!)

Chicken Enchiladas
(Recipe source Pink Parsley, originally from America’s Test Kitchen)

Ingredients:

1 medium onion, diced
2 jalapenos, seeded and finely diced
1 teaspoon canola or olive oil
3 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 (15-ounce) can tomato sauce
1 cup water
1 large tomato, seeded and diced
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch soft taco size) soft corn tortillas
Cooking spray
Salt and ground black pepper, to taste

Directions:

Preheat oven to 425 degrees. Spray a 9×13 baking dish with cooking spray and set aside.

Heat oil in a large saucepan over medium heat and add onion, jalapeno, 1/2 teaspoon salt. Cook, stirring often, until onions and peppers have softened, 8-10 minutes. Stir in garlic, chili powder, cumin and sugar. Cook until fragrant, about 30-60 seconds. Stir in tomato sauce, water and chopped tomato. Bring to a simmer and cook until slightly thickened, 5 minutes.

Nestle chicken into the sauce and reduce heat to low. Cover and cook until chicken is cooked through (internal temperature should read 160 degrees), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a strainer into a medium bowl. Press the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces and add to the onion mixture. Add 1/4 cup of the enchilada sauce, 1 cup cheese, and cilantro. Toss to combine.

Wrap tortillas in a paper towel and microwave on high until warm and pliable, 40-60 seconds. Working one tortilla at a time, spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in prepared baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly.

Remove enchiladas from oven and reduce heat to 400 degrees.  Pour sauce evenly on top of enchiladas and top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with toppings of your choice: sour cream, guacamole, salsa, hot sauce, additional cilantro

Yield: 6-8 servings

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I am not exaggerating when I say that I have no reason to ever try another chicken and dumplings recipe. This one is going straight to the “tried and true, will make this for years and years to come” file. I have tried a lot of chicken and dumplings recipes and have never been blown away by any of them – except for this Chicken Pie With Biscuit Crust but it’s not truly chicken and dumplings.

I was in the mood to cook on Saturday afternoon. I wanted to make a dinner that would take a while so that I could spend the evening hanging out in the kitchen, one of my favorite activities to relax and unwind. I chose this recipe from Tyler Florence because I loved that it featured homemade stock, sauce and dumplings. No canned stock, cream of yuckiness soup or refrigerated biscuits.

I made the stock by placing an organic/free range chicken in a pot with garlic, peppercorns, thyme and salt. I covered the chicken with water and boiled. This was a great reminder that homemade stock is easy and far superior in flavor to what you buy in the store. While I am guilty of buying stock, I will be trying to keep some homemade stock in the freezer moving forward. I only used about half the stock this rendered in the chicken and dumplings so I was able to freeze a good amount of leftovers!

I put Brandon to work shredding the cooked chicken while I prepared the sauce. I sauteed carrots, celery and garlic in a mixture of butter and oil and then added in flour to make a roux. I slowly incorporated the chicken stock and then added in extra veggies. I love that this recipe includes peas and pearl onions. The sauce simmered until it was thickened. You get a nice creaminess with the sauce by adding a little heavy cream at the end. Side note: please remember to taste your sauce as you go and season – you might need to add a good bit of salt.

Soon enough it was time to add the chicken and dumplings and sit back and watch magic happen. I love dropping the dough in and then seeing it turn into perfect dumplings.

While this is a labor intensive recipe, it is not hard. I highly encourage you to try this now that the temperatures are dropping and the leaves are turning. This dish is so comforting and it just feels good to eat it knowing that everything is made from scratch.

One Year Ago: Peanut Butter Chocolate Chip Banana Muffins

Chicken and Dumplings
(Recipe source Tyler Florence)

Ingredients:

FOR THE CHICKEN AND STOCK
1 (3 to 3 1/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 head garlic, split through the center (leave garlic unpeeled)
2 tablespoons kosher salt
Enough water to cover chicken

FOR THE DUMPLINGS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup chopped chives
3/4 to 1 cup buttermilk

FOR THE SAUCE
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped chives, for garnish

Directions:

FOR THE CHICKEN AND STOCK
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Bring water to a boil over medium-high heat and then reduce to a simmer.  Cook for one hour until the chicken is tender and internal temperature registers at least 165 degrees. Skim the surface of fat as it cooks.

Remove chicken from pot and place on a cutting board. Let rest until it is cool enough to handle. Strain the stock and set aside. When chicken has cooled, shred and set aside.

FOR THE DUMPLINGS
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

FOR THE SAUCE
In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux and continue to stir for two minutes to coat the veggies in flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Discard the bay leaves, season with freshly cracked black pepper and garnish with chopped chives before serving.

Yield: 6-8 servings

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I came up with the idea for this dish when I was desperately hungry in the grocery store tonight at 8 p.m. after a yoga class that nearly was the end of me. I planned on making sauteed grouper but of course by that time at night the seafood counter was down to one last sad fillet that was not coming home with me.

I picked up a few organic chicken breasts and decided to make Brie and Apricot Chicken with Almonds. Then I realized that I didn’t have apricot preserves and brie was going to run me at least six dollars. I started brainstorming ideas for what I could make with what was in my fridge.

And that’s how these delicious Sauteed Greek Chicken Breasts were born. I had all the ingredients on hand at home to make a Greek-inspired chicken dish. Rather than stuffing the chicken breasts, I took the lazy way out and made a tasty topping. It worked perfectly. The topping added so much flavor to the chicken. I pounded the chicken out thin to ensure that it cooked quickly, evenly and stayed tender and juicy.

I served the chicken with quick cooking couscous and green beans. This was a very simple meal for a weeknight that was on the table in less than 20 minutes. Both of us really enjoyed this dish and I will be adding it to my quick weeknight dinner repertoire.

One Year Ago: Broiled Blue Cheese and Bacon Tomatoes

Sauteed Greek Chicken Breasts
(Recipe source Bakin’ and Eggs)

Ingredients:

2 chicken breasts, rinsed, trimmed and patted dry
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1/2 large onion,finely diced (or one small onion)
1/4 cup kalamata olives, roughly chopped
1 clove garlic, minced
1/4 cup sundried tomatoes, chopped
1/4 cup chicken broth
1 lemon wedge
1 tablespoon (total) fresh basil and/or oregano, minced (or substitute 1 teaspoon dried)
2 ounces feta, crumbled

Directions:

Place chicken in a large Ziploc bag or between two sheets of wax paper and pound to about 1/4-inch thickness. Season with salt and pepper, to taste. Pour flour into a shallow dish and season with salt and pepper. Dredge chicken in the flour and shake off excess.

Heat a large nonstick skillet over medium to medium-high heat. Add olive oil and heat until shimmering. Place chicken in oil and saute about 3-4 minutes per side, or until golden brown and internal temperature is 160 degrees. Remove chicken from skillet and let rest on a plate, loosely covered with foil.

Add onion to skillet and saute for about 4-5 minutes, stirring frequently. Add garlic, olives and sundried tomatoes and cook for another minute or two. Add broth and a squeeze of lemon and stir, scraping up brown bits from the bottom of the skillet. Cook until most of the liquid has evaporated. Stir in fresh herbs and feta and spoon mixture over chicken.

Yield: 2 servings

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I have been all about Josie’s blog, Pink Parsley, lately. I think we have really similar cooking/eating styles and I’ve just gotten so much inspiration from her the last few months. I’m pretty sure that I have at least 10 recipes from her blog starred in my Google Reader right now. I’m having so much fun cooking things that are not from Gourmet even though I have made two recipes from The Gourmet Cookbook since 68 Days of Gourmet ended!

Our standby preparation for grilled chicken is simple – olive oil and a Dizzy Pig rub. I thought that this recipe would be a fun way to mix up our grilled chicken and use rosemary from my new herb garden (which I’m proud to say I’m keeping alive – I’m remembering to water the herbs and keeping the little plants happy!). I placed the chicken in the marinade before work and later that night Brandon grilled it on the Egg while I prepared goat cheese mashed potatoes and roasted broccoli. The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs. A simple and delicious dinner.

I will definitely be keeping this simple marinade in my repertoire!

Rosemary Grilled Chicken
(Recipe source Pink Parsley, originally adapted from Southern Living, September 2008)

Ingredients:

2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)
1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat
1/2 lemon

Directions:

Combine the garlic, oil, mustard, vinegar, honey, salt and rosemary in a shallow dish or large ziploc bag.  Add chicken and turn to coat.  Marinate, chilled, for at least one hour or up to 24 hours.

Prepare grill and heat to about 350-375. Grill chicken breasts about 8 minutes per side or until an internal temperature of 160 has been reached.  Remove chicken from grill, cover with aluminum foil and allow to rest 10 minutes. Before serving, top with the juice from half of a lemon.

Yield: 4 servings

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68 Days of Gourmet: Day 56

A dinner salad was a must on this week’s menu. The temperatures have been in the 80s and the days are getting longer and longer. A perfect reason to enjoy a cool, flavorful salad with grilled chicken. I browsed through the grilled chicken salad recipes from Gourmet on Epicurious and this salad was the standout.

It was super easy to prepare – the chicken only has to marinate for 15 minutes and while it’s grilling you can prepare the tomato mixture and plate the salad. This salad is a great healthy and quick option for a weeknight dinner.

Our Easter weekend was awesome! We celebrated my grandmother’s 80th birthday (say happy birthday to Mema – she reads the blog!!!) and cooked up a storm. I baked my favorite Lady Strawberry Cake and the crowd pleasing Chocolate Cake with Chocolate Cream Cheese Frosting. I can’t resist sharing this picture of Mema with her TWO birthday cakes!

I’m teaching FOUR BodyPump classes this week. I predict that I will be sore by the time Sunday rolls around. We’re teaching the new release and it’s really tough – the squats and lunges make me want to cry! And I have some news for you guys…I am going to register for the Marine Corps Marathon tomorrow. I’m so nervous to commit to a race that is 6  months out but it’s a big goal of mine to run a big city marathon and I’ve heard great things about this race. I’ll start slowly building my base in the coming months and really ramp up my training in July. Ahh! I can’t believe I’m 100% committing to another marathon.

And now salad!

One Year Ago: Chocolate Peanut Butter Tart (YUM!)

Grilled Chicken Salad
(Recipe source Gourmet, August 2005)

Ingredients:

1/2 cup fresh lime juice
1 tablespoon mild honey
1/2 teaspoon dried hot red pepper flakes
2 1/4 teaspoons salt
1 cup olive oil
6 chicken breast halves with skin and bones (3 pounds total) – I used 2 boneless skinless breasts and halved the lime vinaigrette
2 large tomatoes, cut into 1/2-inch pieces (2 cups)
2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
8 ounces mesclun, thinly sliced (6 cups) – I used baby greens
1 cup loosely packed fresh basil leaves, thinly sliced – omitted because the store was out of basil – so disappointing :(
Sliced avocado (if desired – I added this)

Directions:

PREPARE THE CHICKEN AND SALAD
Whisk together lime juice, honey, red pepper flakes and 3/4 teaspoon salt in a large bowl. Add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken.

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

TO COOK CHICKEN ON A CHARCOAL GRILL
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

TO COOK CHICKEN USING A GAS GRLL
Preheat all burners on high, covered, 10 minutes, then adjust heat to medium high heat.

Sear chicken on lightly oiled grill rack, lid down, until well browned, about 3 minutes per side.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes. Internal temperature should be 160 degrees.

TOSS GRILLED CHICKEN IN VINAIGRETTE
Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

ASSEMBLE SALAD
Toss together mesclun, basil, tomato mixture and salt to taste. Slice chicken and arrange over salad. Drizzle with some lime vinaigrette and serve.

Yield: 6 servings

*Note: I used 2 boneless skinless chicken breasts and cut the lime vinaigrette in half.

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