Chicken

Hawaiian Chicken

Is everyone as happy as me that it’s spring? I was in Florida on vacation this past weekend and even though I took a few days off from my diet, I think I must have eaten pineapple nearly everyday. There is something about spring that makes me want to eat tons of fresh fruits and veggies as well as eat better! (Maybe it’s the impending bathing suit season?) When I came home, I went to the grocery store and nearly went crazy with all of the produce on sale for only $1! Mangos, nectarines, carrots, peppers, avocado, broccoli! It got me in the mood to stay in a “tropical” state of mind with my eating so I made Hawaiian Chicken and ate it with a homemade fruit salad of mangos, nectarines, cilantro and lime juice. Yum! The glaze for this chicken is super easy – soy sauce, ketchup, garlic, ginger, and pineapple juice. The chicken marinates in the refrigerator for a few hours and is grilled. I’m sure this would be a million times better on an outdoor grill but I’m not complaining with how mine turned out. This especially tasted great with mango. I think I mmm-ed with every bite. This delicious chicken dish puts me right in the mood for springtime!

The ingredients:

Combine the ketchup, soy sauce, pineapple juice, garlic and ginger in a small bowl.

Reserve 1/4 cup of the marinade and pour remaining marinade in a zip-top plastic bag. Add the chicken and chill for 4 hours.

Place chicken on a grill or grill pan coated with non-stick spray. Discard marinade. Using reserved marinade to baste the chicken as it cooks over medium-high heat. Cook for 6 minutes on each side or until completely cooked through.

Serve with fresh fruit and brown rice.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Jamaican Jerk Rubbed Chicken

I have a whole list of different kinds of rubs, sauces, and marinades that I keep around for when I have chicken breasts that I want to dress up. This recipe for Jamaican Jerk Rub works great with chicken but can also be used with pork, shrimp, or even beef. It’s a combination of paprika, thyme, allspice, nutmeg, cayenne pepper, cinnamon, sugar, salt and pepper making this slightly sweet and spicy. If you have a well-stocked spice cabinet, you’ll probably have most of the ingredients on-hand already. To keep with an island theme, serve this with mango or peach salsa. This rub also works great with chicken tenders and a nice honey-mustard dipping sauce (that’s how I did it the first time I made this). I keep extra rub stored in a plastic container in my spice cabinet for the next time!

The ingredients:

Combine all of the ingredients in a small bowl.

Place chicken in a plastic bag and add the rub (for one pound of chicken, about half of this rub will be enough). Shake or massage the chicken in the bag until all sides are coated in the rub.

Place chicken on a baking sheet and bake in a 450°F oven for 10 minutes or until done.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living Magazine

Tandoori-Spiced Chicken

Intimidated by Indian food or never tried it before?  Maybe you should try this chicken dish: Tandoori-Spiced Chicken.  Tandoori chicken is a common Indian dish made of chicken coated in a spicy yogurt marinade.  This is a great dish to try if you are at all interested in trying Indian food but you just can’t bring yourself to try curry yet.  There is no curry in this recipe but instead has other spices common in Indian cooking.  This marinade is made of Greek yogurt (the recipe calls for 2% reduced-fat yogurt but I used non-fat yogurt), onion, ginger, cumin, red pepper, turmeric and garlic.  The chicken marinates for 2 hours and is then broiled until it’s perfectly cooked.  This chicken is spicy, flavorful and perfect if you are watching your carbs (or even if you aren’t).

The ingredients:

In a large zip-top bag (like a freezer bag), combine yogurt, onion, ginger, canola oil, spices, and garlic.

Add in the chicken breasts and zip the bag closed.  Massage the bag so that all of the chicken is coated in the marinade.  Refrigerate for 2 hours.

Remove chicken from the bag and place on a baking sheet coated with non-stick spray.  Sprinkle chicken with salt and place into the lower part of the oven set to broil.  Bake chicken for 20 minutes, flipping after 10 minutes.  Make sure chicken is fully cooked to 165°F to 170°F.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine 

1 … 15 16 17 … 24
Blog at WordPress.com.