Best Citrus Glazed Chicken Recipe - How To Make Citrus Glazed Chicken - Delish |
- Best Citrus Glazed Chicken Recipe - How To Make Citrus Glazed Chicken - Delish
- 8 simple chicken recipes that are anything but boring - Yahoo Entertainment
- This Is My All-Time Favorite Chicken Recipe - Food & Wine
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Best Citrus Glazed Chicken Recipe - How To Make Citrus Glazed Chicken - Delish Posted: 19 Mar 2021 12:15 PM PDT 
Lucy Schaeffer This easy chicken recipe is a one-pan wonder. Marinated thighs get roasted right alongside Brussels sprouts making it a low-effort meal with a very high reward. Reserve some of the marinade to brush over the chicken towards the end of baking. It makes a sweet, sticky, and downright irresistible glaze! Have you made this yet? Let us know how it went in the comments below! Advertisement - Continue Reading Below Yields: 4 - 6 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 25 mins 6
bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper Juice of 2 medium oranges Juice of 1 lime 1/4 c.
honey 2 tbsp.
low-sodium soy sauce 2 tbsp.
Dijon mustard 2 tsp.
freshly chopped rosemary, plus more for garnish 2 tsp.
freshly chopped thyme, plus more for garnish Pinch crushed red pepper flakes 1 lb.
Brussels sprouts, trimmed and halved 1 tbsp.
extra-virgin olive oil 1 tsp.
cornstarch
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8 simple chicken recipes that are anything but boring - Yahoo Entertainment Posted: 18 Mar 2021 01:17 PM PDT Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change. Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. What's for dinner? Chicken. But not just any plain, baked chicken breast. These simple chicken recipes pack in tons of bold and bright flavors. Chicken is one of the most versatile proteins, and there are plenty of ways to prepare it. Thanks to its mild flavor, it bodes well to many types of dishes, from a honey lemon chicken sheet pan dinner to slow cooker soup to enchiladas. If you currently have some chicken in the freezer that you're not sure what to do with, check out these simple chicken recipes for some inspiration.  Tools needed: Sheet Pan Arguably the worst part of cooking is doing the dishes afterwards. This recipe calls for only one sheet pan, meaning you can spend more time eating and less time cleaning. Toss together chicken tenders and green beans with a delicious sweet and savory honey lemon sauce on top, and you have yourself an incredibly tasty sheet pan dinner.  Tools needed: Nonstick Skillet, Toaster Warm, toasty and oozing with cheese, these chicken, bacon and apple sandwiches are a comforting treat. And they go great with kettle chips and cold beer.  Tools needed: Nonstick Skillet Try this rich and savory maple-glazed chicken tonight. Paired with a sweet potato mash, this meal will make you feel like you're dining out at a high-end restaurant. But it takes less time to cook than nabbing a dinner reservation.  Tools needed: Sheet Pan, Baking Rack, Tongs These aren't your typical greasy, fast food chicken fingers. By baking them in the oven, you use almost no oil. And by toasting the breadcrumbs first, the chicken still has a fryer-like crunch.  Tools needed: Instant Pot There's nothing like a good Instant Pot recipe where you can throw everything in, hit a button and be done — like this Tom Yum soup. Tom Yum hot and sour soup is a Thai-Chinese dish that got its origins in Thailand. In fact, it's still probably one of the most popular dishes in the Southeast Asian country.  Tools needed: Nonstick Skillet, Baking Dish These enchiladas are a great option for a quick and no-fuss dinner. They're stuffed with cheese, chicken and plenty of enchilada sauce — and take about 40 minutes to make. Traditional Mexican enchiladas use corn tortillas, crumbled cheese and are usually stuffed with some type of pepper. Many makers of traditional enchiladas also take pride in making their own enchilada sauce, filled with dried peppers, onion, garlic and tomato. These enchiladas are a more Americanized version, but similar idea.  Tools needed: Slow Cooker, Sheet Pan Skip the bun and fill a sweet potato with slow-cooked Buffalo chicken. The sweet and spicy flavor combination is surprisingly delicious. Top it all with a homemade Blue Cheese Yogurt Dressing and green onions — it's a total flavor bomb. You'll wish you made this recipe sooner.  Tools needed: Nonstick Skillet Who says you can't stick to a ketogenic diet and enjoy a big bowl of comfort food? With this keto-friendly chili recipe, you can have it all. This warm and hearty chili is perfect for cold days when you just don't feel like going outside. If you like this recipe, check out this recipe for fried Buffalo goat cheese balls. More from In The Know: Make this 6-ingredient bacon and goat cheese pizza in under 20 minutes How to make pulled pork sandwiches in a slow cooker Make this honey-mustard lemon salmon on the grill These red-wine braised short ribs are fall-off-the-bone tender The post 8 simple chicken recipes that are anything but boring appeared first on In The Know.  |
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This Is My All-Time Favorite Chicken Recipe - Food & Wine Posted: 24 Feb 2021 12:00 AM PST  On my last trip to the Bay Area, I landed at SFO and went right to La Guerrera's Kitchen in Oakland, their famous tamales on my brain. But by the time I arrived, just after noon on a Sunday, they had sold out. Lucky for me, chef Ofelia Barajas and her daughter Reyna Maldonado were both working behind the counter of the airy, open kitchen, and they recommended I try the chicken mole instead. It was just cool enough on the patio that by the time I settled into a picnic table with my paper plate of chicken, draped in a velvety red sauce and sprinkled with sesame seeds, I was grateful for the accompanying stack of fresh tortillas, made with fresh-ground masa. One swipe of the mole sauce, smoky and warming, shook off my jet lag. Later, Barajas shared that the mole was her grandmother Jovita Vargas' recipe from her restaurant in Guerrero, Mexico. Vargas, fiercely protective of her mole, never wrote the recipe down, making it only from taste and memory. Barajas spent years cooking by her grandmother's side and mastered the dish the same way. With Maldonado's help translating, Barajas shared the recipe for the first time, along with some advice: As you fry the individual ingredients, smell and taste them, including the chiles, to create a connection with each—and to learn how to build the layered, complex flavors that make a great mole. —Mary-Frances Heck AT NARI IN SAN FRANCISCO, most of chef Pim Techamuanvivit's menu is delicately presented, inviting a polite approach. And then there's the gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices. When the bird arrives, flanked by impossibly flaky roti for sopping, you've got to be all in, tearing the juicy meat from the bone and swiping the bread through the rich and spicy sauce, table manners be damned. Techamuanvivit told me that Thai food should be fiery but not burn you, and this dish demonstrates what she means: A mix of green Thai chiles, serranos, and jalapeños yields just the right balance of heat. It is so delicious that if you make it at home to share, be warned: You'll be fighting for that last drop of curry sauce. —Andrea Nguyen LAST JUNE, after spending three months quarantining with family in Chicago, I returned to New York to pack up my apartment. Before doing anything else, I ditched my suitcase in my studio and walked over to Vic's, an Italian restaurant in NoHo, to pick up a post-plane lunch. I had been craving chef Hillary Sterling's roast chicken since the last time I had eaten it, in February 2020; I ended up having it twice during the two days I was in NYC. Part of what makes Sterling's chicken so good is that it comes on a bed of what I affectionately call "goop:" a mix of charred broccoli, onions, and fingerling potatoes, fiery from the chiles and fresh from the basil, with a sour kick of red wine vinegar. The chicken itself is juicy and spicy, a combination Sterling achieves by brining the bird and then applying a marinade of sharp mustard and roasted garlic. As I ate the chicken alone in my boxed-up apartment, I was flooded with memories of nights spent with friends at my go-to spot, where I'd celebrated birthdays and lamented over breakups, always with a roast chicken in the middle of the table. —Nina Friend MY GO-TO TAKEOUT FOOD is the kung pao chicken from Birds of a Feather in Brooklyn. It's a well-rounded dish, with a heavy dose of spice that's balanced with a bit of sweetness. There are tons of peanuts involved, and they play especially well with the vibrant Szechuan peppercorns and crunchy bits of garlic. I usually have leftovers because Birds of a Feather's portions are quite generous, but that's entirely fine by me because this chicken is a total chameleon; it works just as well on top of egg noodles as it does stuffed inside a crispy tortilla with a bit of rice and chile crisp. Anything I have in the fridge, chances are, this chicken works with it. Lastly, the sauce isn't too overpowering and doesn't feel sticky or syrupy, which really just clinches my whole love affair with this dish. Birds of a Feather's chef, Ziqiang Lu, likes pouring any leftover sauce over steamed white rice and eating it just like that. When it comes to making the sauce at home, Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers. —Oset Babür I DON'T OFTEN REPEAT RESTAURANTS—it's a hazard of my job as a restaurant editor. I have a limited amount of time and a limited amount of stomach space. But Hardena in Philadelphia is one of my few exceptions. I stop in every time I'm in town if I can. It's a charming family-run spot belonging to two sisters, Diana and Maylia Widjojo, and all of their food feels like a blanket for the soul. It makes you feel good, and it's always what you want. I am particularly fond of the soto ayam, a soup made with shredded chicken, turmeric, vermicelli noodles, cabbage, and a hard-boiled egg. It's the perfect one-bowl meal. I love Indonesian food because it's at the crossroads of so many cuisines I love: Indian, Chinese, and Malaysian. I find the flavors in this dish to be nostalgic and comforting. Chicken in soups can be dry and over- cooked, but the chicken in this soto ayam is so tender. The hard-boiled egg is a nice touch, too—it always makes me laugh when there's a chicken and an egg together in a dish. —Khushbu Shah  |
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