Tag Archives: chicken

Barbecue Chicken Tenders with Mustard Glaze

I’m back! Sorry it’s taken me a week to post anything new. As I mentioned last week, I went to Chicago two weekends ago and after 3 ridiculously fun-filled days in my favorite city, it took me a full week to recover. I kid you not. That’s all I’m going to say about that.

Anyway, I’m back in the swing of things and was ready to do some cooking this weekend. Chicken seemed to be absurdly expensive at the grocery store ($11, really??) so I opted instead for the less expensive chicken tenders. I scanned through my recipes and found this recipe for Barbecue Chicken with Mustard Glaze that sounded easy and delicous so I decided to swap out the chicken thighs for my boneless tenders. The chicken is rubbed with a mixture of brown sugar, chili powder, garlic powder, smoked paprika (my OBSESSION!), and salt. As if that isn’t yummy enough, it’s also brushed with a easy glaze of ketchup, mustard, brown sugar, and red wine vinegar and grilled until perfectly cooked. Extra glaze is set aside as a dipping sauce for this chicken but honestly, the flavor is already so good, you don’t even need the additional glaze. This chicken is sweet and smoky and right up my alley. Feel free to stick with the recipe and use thighs, just follow the cooking directions in the link. Officially a new favorite.

The ingredients:

Combine brown sugar, garlic powder, chili powder, smoked paprika, and salt a small bowl.

In another bowl, combine ketchup, brown sugar, red wine vinegar, and dijon mustard with a whisk.

Rub the spice mixture evenly over chicken.

Place on a grill pan coated with cooking spray heated to medium-high heat. Cook chicken about 8 minutes and turn over. Brush with half of ketchup mixture and cook another 8 minutes. Turn chicken over again and brush with remaining ketchup mixture.

Continue cooking until done or until a thermometer registers 165°F.

Additions: None

Omissions: None

Substitutions:

Chicken tenders
Light brown sugar

Overall Rating: Love It

Source: Cooking Light Magazine

Asian-Glazed Chicken

I don’t know how or why or when this happened but I’ve become a total sucker for homemade Asian-inspired dishes. I’ve always loved soy sauce and often would eat plain white rice and soy sauce when I was a vegetarian. Now that I’ve discovered other heavy-hitting flavors, like ginger, chili sauce, peanut sauce, and sesame oil, I’ve realized what I’ve been missing out on. This Asian-Glazed Chicken combines some of those flavors for a slightly sweet, slightly spicy, and overall delicious chicken dish. Chicken breasts are marinated in a mixture of rice wine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic and baked until perfect. The marinade, which is later cooked and used as a basting sauce, is sweet, tart, spicy, and garlicky. As usual, I used chicken breasts but this recipe uses chicken thighs so use whichever you prefer. I served this with some Asian-inspired green beans which I’ll have for you later this week!

The ingredients:

Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves.

Pour vinegar mixture into a zip-top plastic bag and add chicken. Marinate in the refrigerator for one hour, turning occasionally. Remove chicken from bag, reserving marinade.

Place reserved marinade in a small saucepan over medium-high heat and bring to a boil. Cook for 2 minutes or until sauce has thickened and is syrupy.

Place chicken on a rack coated with cooking spray inside a baking sheet. Baste chicken with reserved marinade and sprinkle evenly with salt. Bake at 425° for 10 minutes and baste again.

Bake an additional 8-10 minutes until fully cooked or the internal temperature reads 165°F on a cooking thermometer. Discard remaining marinade. (If using chicken thighs, follow directions on recipe for cooking process.)

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Avocado Chicken Salad

Avocados are in season right now and seem to be overflowing in the produce bins at my grocery store. I didn’t start eating avocados until I was an adult, not because I didn’t like them, but because I didn’t even want to try them. It seems that avocados are either loved or hated by most but there is nothing but love for them in my home. This recipe for Avocado Chicken Salad appealed to me not just because of the fresh avocados but because I also love chicken salad. But this chicken salad is different than most others I have had because there is not one lick of mayonaisse in this dish. Cooked chicken, avocado, plum tomato (or salsa), and cilantro are tossed in a light vinaigrette of lime juice, olive oil, salt and pepper. I used precooked chicken strips to save time and replaced the salsa in the recipe with a fresh plum tomato. The avocados provide a rich creaminess and the fresh lime juice brings such a brightness that makes it difficult to stop going back for more. I ate mine with whole-grain crackers but dig into this with any of your favorite chips or over lettuce. If you like avocados, this chicken salad is ridiculously good.