Grilled Ginger Spiced Chicken Thighs

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I was looking for a different way to prepare chicken thighs the other day, and found myself clicking through Food Network’s site in search of some inspiration.

Lately I’ve been buying bone-in, skin on chicken thighs because I think they have the most flavor. But I happened to stumble across a package of boneless, skinless chicken thighs on sale at the grocery store, and I couldn’t pass them up.

So, as I perused the Food Network site, one recipe that caught my eye was this one from Bobby Flay:

Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon

I had most of those ingredients on hand, or at least the “feel + taste” of those flavors. Inspiration had arrived!

Here’s where the difference between our two recipes falls:

1. My soaked liquid included water, cinnamon sticks, whole cloves, ground cardamom and crystallized ginger (I don’t typically keep fresh ginger on hand).

chicken thighs, grilled ginger spiced chicken thighs

2. I used a grill pan rather than our charcoal grill. I love a good piece of grilled chicken, don’t get me wrong, but on this particular day it was raining so I had to be inside.

3. I used boneless, skinless chicken thighs instead of a whole butterflied chicken (although I’m sure that would be tasty!).

Grilled Ginger Spiced Chicken Thighs
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 8 boneless, skinless chicken thighs
  • ½ cup water
  • 5 cinnamon sticks
  • ½ teaspoon whole cloves
  • 1 teaspoon cardamom
  • 3 pieces of crystallized ginger
  • 1 teaspoon black whole peppercorns
  • 2 tablespoons olive oil
  • 1 head garlic, cloves removed
  • 1 teaspoon mustard seeds
  • ⅛ cup lime juice
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
Instructions
  1. Add ½ cup water, cinnamon, cloves, ginger, peppercorns and cardamom to a small bowl and set aside to soak for 1 hour. Strain the water and keep it for the next step.
  2. Heat the oil in a medium skillet over medium heat. Add the garlic and cook until it's soft, about 2 minutes. Stir in the mustard seeds and continue cooking for 30 seconds longer. Add the ½ cup of reserved water, lime juice, salt and pepper, and bring the mixture to a boil. Continue cooking for 1 more minute, and then transfer the liquid to a blender.
  3. Blend the mixture on high until it's the consistency of a smooth paste (add more water if it's too thick). Let it cool completely.
  4. Pour the paste over the chicken thighs, coating them completely. Cover and marinate the chicken for at least 1 hour, but up to 4 hours. Remove the chicken 30 minutes before you're ready to grill.
  5. Heat a grill pan over medium-high heat. Drizzle it with a little olive oil. Season the chicken thighs with a little salt and pepper, then place them on the grill pan and cook for 4 minutes. Flip the chicken and continue cooking for another 4 minutes. (My chicken thighs were on the small side and flattened out in the pan. If you're using a larger chicken thigh, you may want to add 1-2 minutes per side to ensure they're done.)
  6. Remove the chicken from the grill pan and let it rest for 5 minutes before serving.

Easy Thai Chicken Stir-fry with WORLDFOODS Thai Coconut Galangal Sauce

Last week I received my hamper full of goodies from WORLDFOODS as part of their Fusion Taste Team USA campaign going on this fall.

 

And, might I remind you, my team – TEAM MARYLAND – is definitely gonna win. We’re pretty excited about it!

 

But, back to the hamper full of goodies….

 

All kinds of Asian-flavored bottles of sauce filled that hamper, but the first to catch my eye was the Thai Coconut Galangal Stir-fry Sauce, especially when thinking about the leftover coconut rice and roast chicken sitting in my fridge.

 

Yep, time to make good use of the sweet (and just a little bit spicy) sauce by way of leftovers!

 

Easy Thai Chicken Stir-fry

Easy Thai Stirfry

{Print this recipe}

Prep: 5 minutes | Cook: 15 minutes | Serves: 4
Ingredients
4 tablespoons canola oil
3 cups cooked white rice
2 eggs, beaten
1/2 medium onion, diced
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soy sauce
2 cups cooked chicken, sliced
1 12-ounce bottle WORLDFOODS Thai Coconut Galangal Stir-fry Sauce

Directions
Set a wok over medium-high heat and add 2 tablespoons of oil. Beat the eggs, salt and pepper in a small bowl, and then pour them into the wok once it’s preheated. Use a wooden spatula to stir the eggs while they cook, and then remove them from the wok once they have just scrambled, but haven’t become too firm. Use a paper towel to wipe out the wok.

Add another 2 tablespoons of oil to the wok, and place it back over medium-high heat. Saute the onion and garlic for 2 minutes, and then add the rice, using the wooden spatula to break up any pieces that stick together. Once the rice has warmed through, add the soy sauce and continue cooking and stirring for another couple minutes. Remove the fried rice to a large serving bowl.

easy dinner ideas, WORLDFOODS, fusion taste team, stir-fry recipes, chicken stir-fry
Pour the WORLDFOODS Thai Coconut Galangal Stir-fry Sauce into the wok, add the chicken, and let it simmer together until the chicken has warmed through – about 5 minutes.

Serve a generous ladleful of the chicken and sauce over the fried rice. Makes perfect next-day lunch leftovers!

Disclosure: WORLDFOODS sent me a hamper full of sauces for free as part of their Fusion Taste Team USA campaign. All opinions, as always, are my own!

Dinner Recipes | Lemon Pepper Roast Chicken

Living in Maryland affords me the luxury of four distinct seasons every year, and as one grows to a close, I long for the next. If you grew up in the Mid-Atlantic, you understand.

Brisk, icy winters spawn delicious thoughts of dewy spring mornings with bright, warm sunshine. Days where the weather is just perfect enough to leave the house’s windows open all day – and even better – all night.

Yes. The winter-to-spring transition is one of my favorite transitions.

But nothing, nothing trumps the beautiful turn of events when summer matures into fall. The mountains that flank my neighborhood flicker with hints of beautiful yellows and reds that top their tree-studded slopes. Air turns crisp as the stagnant, humid summer air is seemingly whisked away overnight.

Fall also begins a foodie’s holiday-pollooza. Cooler air allows for figurative permission when it comes to certain dishes like pies, roasts, stews and other stick-to-your-ribs meals that were put on the back burner during summer’s unrelenting 100°F days.

I love it. Only a few more weeks….

 

Lemon Pepper Roast Chicken

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{Print this recipe}


Prep: 10 min | Cook: 60 min | Rest: 20 min | Serves: 4

Ingredients
1 4-pound whole chicken, rinsed and patted dry (discard the giblets, or save them for gravy)
1 stick salted butter, room temperature
1 tablespoon sea salt
1 teaspoon coarse black pepper
2 tablespoons extra virgin olive oil
2 lemons, quartered
2 tablespoons of lemon zest

Directions

Preheat the oven to 425°F.

Place the chicken on the rack of roasting pan that has been filled with 1/2″ of water. The water will serve two purposes, to keep the drippings from burning as the chicken roasts, and also to make a great gravy base. Tuck the wings under the body of the chicken. Stuff the cavity with the lemon quarters.

Mix the butter, salt, pepper and lemon zest together in a small bowl.  Gently slide your hand under the skin atop each breast to create two pockets. Spread 1/3 of the butter mixture under the skin on one side, then smooth it out by rubbing the top of the skin. Repeat with the second side.

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Spread the remaining butter mixture on top of the chicken, taking care to coat the drumsticks and sides of the chicken. Drizzle with olive oil.

Roast the chicken for about 60 minutes, or until the skin is crispy and the juices run clear. Temperature with an instant-read thermometer should read about 165°F when taken deeply in the thigh.

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Let the roast chicken rest for about 20 minutes before carving; temperature will rise another 10-15°F, and juices will settle into the meat.

Pasta Recipes | Chicken Mushroom Fettuccine Alfredo

I’m a bit of a pasta fiend. I think I could eat it every night if given the option.

The rest of my family, however, probably won’t ever agree to a daily pasta recipe regimen, and I guess that’s okay for all of us (my waistline included).

But given the fact that my husband has gone fishing for the afternoon and will be enjoying dinner with a friend of his – think freshly caught and butchered venison paired with an equally freshly caught turkey – I don’t have to worry about whether or not he’s in the mood. He’ll be eating like a king, a wild hunter-like  king. And he’ll be very happy.

Also I’m running a 5K tomorrow and I hear that pasta’s good to eat the night before.

I don’t actually know if this is true or not, but it provides an excellent excuse to whip out the fettuccine noodles, don’t you think? So the kids and I are having PASTA, and I’m happy.

Chicken Mushroom Fettuccine Alfredo

Chicken Mushroom Fettuccine Alfredo

Prep: 5 minutes; Cook: 12 minutes; Serves: 4

Ingredients
1 small box fettuccine
2 tablespoons table salt
6 tablespoons salted butter
1/2 medium onion, grated
1 cup sliced mushrooms
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup all-purpose flour
1-3/4 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
4 seared chicken breasts, sliced – click here for a recipe

Chicken Mushroom Fettuccine Alfredo

Directions
Set a large pot of water with the table salt to boil over high heat. Add the fettuccine once the water is at a rolling boil, then reduce heat to medium-high and continue boiling for 11 minutes. Drain the pasta, but don’t forget to reserve 1/2 cup of the pasta water beforehand! Put the pasta back into the pot.

While the pasta’s cooking, melt the butter in a medium saucepan over medium heat. Once the butter has melted add the onion and the mushrooms and cook until the mushrooms soften (about 5 minutes) stirring occasionally. Add the flour, sea salt and pepper stirring to combine. Then let the pasty mixture cook for a 2 to 3 minutes to help get rid of the flour taste.

Pour the milk into the paste mixture all at once, add the parsley, and then whisk until the mixture is smooth. Increase the heat to medium-high, and bring the mixture to a light boil – whisking often – until it’s thick and bubbly. Remove from heat and whisk in the Parmesan cheese.

Add the Alfredo sauce and the pasta water to the fettuccine and use tongs to combine it all. Serve with sliced chicken and buttered crusty Italian bread.

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