5 of the best chicken recipes ever - Chattanooga Times Free Press |
- 5 of the best chicken recipes ever - Chattanooga Times Free Press
- Best. Chicken. Recipes. Ever. - West Hawaii Today
- Three chicken recipes that give you a reason to fire up the grill - The Boston Globe
- Baked chicken recipe with marinated herbs - Newsday
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5 of the best chicken recipes ever - Chattanooga Times Free Press Posted: 18 May 2021 09:03 AM PDT Some people look at chicken and see something boring. Bland. Blah. I look at chicken and see a world of possibilities. I like chicken. I probably make it dozens of ways. But over the years, five ways for making it have come to the fore, firmly establishing themselves as my favorite methods ever. These are five recipes that transform the humble chicken from the ordinary and everyday into a meal of transcendent perfection. That may be overstating it a bit. But these recipes are good. They're really, really good. I began with a method of cooking that leads to a crisp skin and juicy meat, the Holy Grail of chicken. There are several ways of achieving this goal, but the simplest of all requires almost no work on your part. I saw how to do it on a little online video by Jacques Pepin, which proves that the internet does have some value after all. He violates one of the most time-honored rules of cooking, putting the chicken in a pan before turning on the heat. This method of gradually heating the pan with the meat slowly renders the fat beneath the skin (for this reason, it works best with thighs), which allows the skin to become crisp. After some of the fat has rendered, he covers the pan, fully cooking the chicken in its own steam. And because plenty of fond is left — that's the brown bits that stick to the bottom of the pan — I use it to make a simple pan sauce with wine or broth and a couple of sprigs of herbs for added punch. The simplicity and purity of the chicken is only emphasized and enhanced by the sauce. In delicious contrast is the Japanese way of frying chicken, called karaage. This chicken is cut into thin strips and marinated briefly in a highly seasoned mixture of soy sauce, sake, ginger and garlic. Thus imbued with the essential flavors of Japan, the strips are then dredged through cornstarch for extra crispiness when fried. How good is it? The first time I made karaage, a videographer and I finished the entire batch in maybe two minutes. And we wanted more. If these five recipes are my favorite ways for cooking chicken, then karaage may be my favorite favorite. Which is not to discount my next chicken dish, which comes from one of the most famous Italian restaurants in America, Rao's in New York City. It is literally impossible to get a reservation at this small, 125-year-old Harlem establishment; the tables have been assigned to regulars for decades. When one of the regulars dies, his heirs inherit the table. The most popular dish at Rao's is the lemon chicken, and with the recipe published in their cookbook, it is easy to see why. I have served it to guests on numerous special occasions. The recipe calls for garlic and oregano, but what makes it truly stand out is a large amount of olive oil and an even larger amount of fresh-squeezed lemon juice. Your arm may get tired from all the squeezing, but you know the saying: When life hands you lemons, make Rao's Famous Lemon Chicken. Chicken and lemon always go well together and, as it turns out, so do chicken and an awful lot of lemon. The other secret to this iconic dish is that it is partially broiled, which sets down a base of earthy undertones that makes the contrasting brightness of the lemon soar even more. Roast chicken with herbed butter and croutons was next. I know a chef who judges restaurants on the quality of their roast chickens. It is easy to do, he says, but difficult to do right. Maybe he doesn't know how to make roast chicken with herbed butter and croutons. Most of the herbed butter goes between the skin and flesh of the chicken, which makes the most satisfying, buttery chicken ever, and also crisps the skin. The rest of the herbed butter goes into the savory croutons, which become rich and flavorful. The croutons are stuffed into the chicken's cavity before roasting, like a Thanksgiving turkey, so they can absorb the juice of the chicken as it cooks. My final favorite way to make chicken is specifically a recipe for wings. That is, I once made a recipe for the whole chicken that was enjoyable enough — but the wings were amazing. So now I use the recipe for wings only. It is a simple application of flavors that go well together. Maple syrup goes with bourbon, and bourbon goes with chicken. And because sweet foods often benefit from a little heat, I throw in some crushed red pepper just to awaken the flavors even more. Buffalo wings have their place, but to my taste buds, maple syrup, bourbon and a little heat are the ultimate expression of chicken wings. And it's never, ever bland. Crispy-Skin Chicken With Pan Sauce Yield: 2 servings 
4 small chicken thighs or 2 large thighs Salt and pepper 1/2 cup dry white wine (see note) 1/2 cup chicken broth (see note) 3 sprigs basil, thyme or tarragon, or 2 sprigs rosemary 1/2 tablespoon butter Note: If you don't want to use wine, use 1 cup chicken broth. With a sharp knife, cut fairly deeply along both sides of the bone on the back of the thighs. Season chicken with salt and pepper, and place skin side down on an unheated skillet. Place skillet on stove, and turn heat to medium-high. Cook a few minutes until you see rendered fat emerge from under the meat. Cover and cook until meat is done, 20 to 30 more minutes, depending on the size of the thighs (cut into meat to check; it is done when meat at thickest point is no longer pink). Remove chicken, and keep warm. Pour out fat from skillet. Place skillet back over high heat, and add wine, if using, broth and herbs. With a wooden spoon, stir up all the brown bits on the bottom. Simmer until liquid is reduced by half or more. Remove pan from heat, add butter, and swirl butter around until it is melted and incorporated into sauce. When serving, place chicken on plate and spoon sauce around it, to keep the skin crispy. Per serving: 365 calories; 28 grams fat; 9 grams saturated fat; 155 milligrams cholesterol; 25 grams protein; 1 gram carbohydrate; 1 gram sugar; no fiber; 1,532 milligrams sodium; 15 milligrams calcium. — Crispy-skin method by Jacques Pepin; pan sauce recipe by Daniel Neman Karaage Yield: 4 to 6 servings 
3 tablespoons soy sauce 2 tablespoons sake 1 tablespoon grated fresh ginger 2 garlic cloves, minced 3/4 teaspoon granulated sugar 1/8 teaspoon table salt 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1 1/2-inch strips (see notes) 1 1/4 cups cornstarch 1 quart peanut or vegetable oil, for frying Lemon wedges Note: Do not use chicken breasts, which will dry out during the frying. Combine soy sauce, sake, ginger, garlic, sugar and salt in medium bowl. Add chicken, and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line a rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet, and line rack with triple layer of paper towels. Place cornstarch in wide bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess and place on parchment-lined sheet. Reserve marinade. Add oil to large Dutch oven until it measures about 3/4 inch deep, and heat over medium-high heat to 375 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade, and gently press onto dry spots to lightly moisten. Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper-towel-lined rack. Return oil to 325 degrees, and repeat with remaining chicken. Serve with lemon wedges (the lemon adds an important flavor note). For even better results, fry a second time at least 1 or 2 hours, and as long as 24 hours, after frying the first time. Keep refrigerated before frying a second time. Per serving (based on 6): 423 calories; 23 grams fat; 4 grams saturated fat; 107 milligrams cholesterol; 23 grams protein; 27 grams carbohydrate; 1 gram sugar; no fiber; 375 milligrams sodium; 12 milligrams calcium. — Adapted from "The Chicken Bible" by America's Test Chicken Maple-Bourbon Chicken Wings Yield: 4 to 6 servings 
2/3 cup maple syrup 2/3 cup bourbon 1/4 cup dark brown sugar, firmly packed 1/2 teaspoon crushed red pepper or cayenne pepper, or to taste, optional 3 pounds chicken wings Heat oven to 400 degrees. In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken. Season wings with salt and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes. Flip and roast 15 more minutes. Place wings in a bowl, and toss with maple-bourbon mixture. Spread coated wings back on baking sheet, and cook until done (internal temperature of 165 degrees), 10 to 20 minutes, depending on size of wings. If wings start to get too dark, cover with a sheet of aluminum foil. Per serving (based on 6): 415 calories; 8 grams fat; 2 grams saturated fat; 129 milligrams cholesterol; 50 grams protein; 30 grams carbohydrate; 29 grams sugar; no fiber; 188 milligrams sodium; 65 milligrams calcium. — Adapted from "Salt Sugar Smoke" by Diana Henry Roast Chicken With Herbed Butter and Croutons Yield: 4 servings 
4 tablespoons (1/2 stick) butter, slightly softened 1/2 cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro 1 teaspoon table salt or fine sea salt 1/2 teaspoon dried garlic flakes 1 whole small chicken, about 3 1/2 pounds 1 2/3 cups cubed day-old bread Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated. Heat oven to 450 degrees. In a medium bowl, mash together the butter, herbs, salt and garlic flakes. Put the chicken breast side up, neck end facing you, on a clean work surface. Slip a clean hand under the skin, starting at the base of the neck, and work your hand further in gently, lifting the skin over each breast and down over each thigh, without tearing. Once the skin is loosened, slip in two-thirds of the herbed butter (reserve the rest for the croutons), pushing it under the skin to coat the breasts and thighs evenly. Add the bread cubes to the remaining herbed butter, and stir to coat. Stuff the buttered cubes inside the cavity, and tie the chicken with kitchen string around the drumstick ends and wings to hold its shape. Put the chicken breast side up in a baking pan, preferably on a rack. Roast for 20 minutes. Loosen the chicken gently from the rack or the bottom of the pan. Flip to expose the back, and baste with the juices. Roast for 20 minutes more. Loosen and flip so the breast faces up again, baste with the juices and roast until the skin is golden brown and crackly, a final 20 minutes (longer if the chicken is more than 3 1/2 pounds). A meat thermometer inserted into the thickest part of the thigh should register 165 degrees. Remove from the oven, cover with foil, and let rest 10 to 15 minutes. Carve the chicken, and serve with the croutons and cooking juices. Per serving: 751 calories; 33 grams fat; 13 grams saturated fat; 293 milligrams cholesterol; 76 grams protein; 33 grams carbohydrate; 3 grams sugar; 2 grams fiber; 1,217 milligrams sodium; 121 milligrams calcium. — Recipe from "Tasting Paris" by Clotilde Dusoulier Rao's Famous Lemon Chicken Yield: 6 to 8 servings 
2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano Salt and pepper to taste 2 (3 to 3 1/2 pound) chickens, halved 1/4 cup chopped parsley Heat oven to 425 degrees. Place racks in top and bottom thirds of oven. Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Cover and refrigerate if not using within several hours. Whisk or shake vigorously before using. Season chicken halves with salt and pepper, place on 2 baking sheets and roast 30 minutes, turning once. Cook longer if using larger chickens. Remove chicken from oven, and preheat broiler. With a very sharp knife, cut each half into 6 pieces (leg, thigh, wing, 3 small breast pieces). Pour sauce over chicken, and toss to coat well. If necessary, divide sauce in half, and do this in 2 batches. Broil 1 pan of chicken for 3 minutes. Turn each piece, and broil for an additional minute. Keep that chicken warm while repeating with the other pan. Place chicken on serving platter or individual plates. Pour sauce into a heavy saucepan. Stir in parsley, and place over high heat for 1 minute. Pour sauce over chicken, and serve with lots of crusty bread to absorb the sauce. Per serving: 410 calories; 23 grams fat; 5 grams saturated fat; 187 milligrams cholesterol; 46 grams protein; 6 grams carbohydrate; 2 grams sugar; no fiber; 234 milligrams sodium; 32 milligrams calcium. — Recipe from "Rao's Cookbook" by Frank Pellegrino  |
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Best. Chicken. Recipes. Ever. - West Hawaii Today Posted: 18 May 2021 03:05 AM PDT Some people look at chicken and see something boring. Bland. Blah. I look at chicken and see a world of possibilities. ADVERTISING
I like chicken. I probably make it dozens of different ways. But over the years, five ways for making it have come to the fore, firmly establishing themselves as my favorite methods ever. These are five recipes that transform the humble chicken from the ordinary and everyday into a meal of transcendent perfection. That may be overstating it a bit. But these recipes are good. They're really, really good. I began with a method of cooking that leads to a crisp skin and juicy meat, the Holy Grail of chicken. There are several ways of achieving this goal, but the simplest of all requires almost no work on your part. I saw how to do it on a little online video by Jacques Pepin, which proves that the internet does have some value after all. He violates one of the most time-honored rules of cooking, putting the chicken on a pan before turning on the heat. This method of gradually heating the pan with the meat slowly renders the fat beneath the skin (for this reason, it works best with thighs), which allows the skin to become crisp. After some of the fat has rendered, he covers the pan, fully cooking the chicken in its own steam. And because plenty of fond is left — that's the brown bits that stick to the bottom of the pan — I use it to make a simple pan sauce with wine or broth and a couple of sprigs of herbs for added punch. The simplicity and purity of the chicken is only emphasized and enhanced by the sauce. In delicious contrast is the Japanese way of frying chicken, called karaage. This chicken is cut into thin strips and marinated briefly in a highly seasoned mixture of soy sauce, sake, ginger and garlic. Thus imbued with the essential flavors of Japan, the strips are then dredged through corn starch for extra crispiness when fried. How good is it? The first time I made karaage, a videographer and I finished the entire batch in maybe two minutes. And we wanted more. If these five recipes are my favorite ways for cooking chicken, then karaage may be my favorite favorite. Which is not to discount my next chicken dish, which comes from one of the most famous Italian restaurants in America, Rao's in New York City. It is literally impossible to get a reservation at this small, 125-year-old Harlem establishment; the tables have been assigned to regulars for decades. When one of the regulars dies, his heirs inherit the table. The most popular dish at Rao's is the lemon chicken, and with the recipe published in their cookbook, it is easy to see why. I have served it to guests on numerous special occasions. The recipe calls for garlic and oregano, but what makes it truly stand out is a large amount of olive oil and an even larger amount of fresh-squeezed lemon juice. Your arm may get tired from all the squeezing, but you know the saying: When life hands you lemons, make Rao's Famous Lemon Chicken. Chicken and lemon always go well together and, as it turns out, so do chicken and an awful lot of lemon. The other secret to this iconic dish is that it is partially broiled, which sets down a base of earthy undertones that makes the contrasting brightness of the lemon soar even more. Roast chicken with herbed butter and croutons was next. I know a chef who judges restaurants on the quality of their roast chickens. It is easy to do, he says, but difficult to do right. Maybe he doesn't know how to make roast chicken with herbed butter and croutons. Most of the herbed butter goes between the skin and flesh of the chicken, which makes the most satisfying, buttery chicken ever, and also crisps the skin. The rest of the herbed butter goes into the savory croutons, which become rich and flavorful. The croutons are stuffed into the chicken's cavity before roasting, like a Thanksgiving turkey, so they can absorb the juice of the chicken as it cooks. My final favorite way to make chicken is specifically a recipe for wings. That is, I once made a recipe for the whole chicken that was enjoyable enough — but the wings were amazing. So now I use the recipe for wings only. It is a simple application of flavors that go well together. Maple syrup goes with bourbon, and bourbon goes with chicken. And because sweet foods often benefit from a little heat, I throw in some crushed red pepper just to awaken the flavors even more. Buffalo wings have their place, but to my taste buds, maple syrup, bourbon and a little heat are the ultimate expression of chicken wings. And it's never, ever bland. Crispy-Skin Chicken with Pan Sauce Crispy-skin method by Jacques Pepin; pan sauce recipe by Daniel Neman; yields 2 servings 4 small chicken thighs or 2 large thighs Salt and pepper 1/2 cup dry white wine, see note 1/2 cup chicken broth, see note 3 sprigs basil, thyme or tarragon, or 2 sprigs rosemary 1/2 tablespoon butter Note: If you don't want to use wine, use 1 cup chicken broth. With a sharp knife, cut fairly deeply along both sides of the bone on the back of the thighs. Season chicken with salt and pepper and place skin-side down on an unheated skillet. Place skillet on stove and turn heat to medium-high. Cook a few minutes until you see rendered fat emerge from under the meat. Cover and cook until meat is done, 20 to 30 more minutes, depending on the size of the thighs (cut into meat to check; it is done when meat at thickest point is no longer pink). Remove chicken and keep warm. Pour out fat from skillet. Place skillet back over high heat and add wine, if using, broth and herbs. With a wooden spoon, stir up all the brown bits on the bottom. Simmer until liquid is reduced by half or more. Remove pan from heat, add butter, and swirl butter around until it is melted and incorporated into sauce. When serving, place chicken on plate and spoon sauce around it, to keep the skin crispy. Karaage Adapted from "The Chicken Bible" by America's Test Chicken; yields 4 to 6 servings 3 tablespoons soy sauce 2 tablespoons sake 1 tablespoon grated fresh ginger 2 garlic cloves, minced 3/4 teaspoon granulated sugar 1/8 teaspoon table salt 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1 1/2-inch strips, see notes 1 1/4 cups cornstarch 1 quart peanut or vegetable oil, for frying Lemon wedges Note: Do not use chicken breasts, which will dry out during the frying. Combine soy sauce, sake, ginger, garlic, sugar and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line a rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess and place on parchment-lined sheet. Reserve marinade. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat over medium-high heat to 375 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten. Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Return oil to 325 degrees and repeat with remaining chicken. Serve with lemon wedges (the lemon adds an important flavor note). For even better results, fry a second time at least 1 or 2 hours, and as long as 24 hours, after frying the first time. Keep refrigerated before frying a second time. Maple-Bourbon Chicken Wings Adapted from "Salt Sugar Smoke" by Diana Henry; yields 4 to 6 servings 2/3 cup maple syrup 2/3 cup bourbon 1/4 cup dark brown sugar, firmly packed 1/2 teaspoon crushed red pepper or cayenne pepper, or to taste, optional 3 pounds chicken wings Preheat oven to 400 degrees. In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken. Season wings with salt and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes. Flip and roast 15 more minutes. Place wings in a bowl and toss with maple-bourbon mixture. Spread coated wings back on baking sheet and cook until done (internal temperature of 165 degrees), 10 to 20 minutes, depending on size of wings. If wings start to get too dark, cover with a sheet of aluminum foil. Roast Chicken with Herbed Butter and Croutons Recipe from "Tasting Paris" by Clotilde Dusoulier; yields 4 servings 4 tablespoons (1/2 stick) butter, slightly softened 1/2 cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro 1 teaspoon table salt or fine sea salt 1/2 teaspoon dried garlic flakes 1 whole small chicken, about 31/2 pounds 1 2/3 cups cubed day-old bread Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated. Preheat oven to 450 degrees. In a medium bowl, mash together the butter, herbs, salt and garlic flakes. Put the chicken breast-side up, neck end facing you, on a clean work surface. Slip a clean hand under the skin, starting at the base of the neck, and work your hand further in gently, lifting the skin over each breast and down over each thigh, without tearing. Once the skin is loosened, slip in two-thirds of the herbed butter (reserve the rest for the croutons), pushing it under the skin to coat the breasts and thighs evenly. Add the bread cubes to the remaining herbed butter and stir to coat. Stuff the buttered cubes inside the cavity, and tie the chicken with kitchen string around the drumstick ends and wings to hold its shape. Put the chicken breast-side up in a baking pan, preferably on a rack. Roast for 20 minutes. Loosen the chicken gently from the rack or the bottom of the pan. Flip to expose the back and baste with the juices. Roast for 20 minutes more. Loosen and flip so the breast faces up again, baste with the juices and roast until the skin is golden brown and crackly, a final 20 minutes (longer if the chicken is more than 31/2 pounds). A meat thermometer inserted into the thickest part of the thigh should register 165 degrees. Remove from the oven, cover with foil and let rest 10 to 15 minutes. Carve the chicken and serve with the croutons and cooking juices. Rao's Famous Lemon Chicken Recipe from "Rao's Cookbook" by Frank Pellegrino; yields 6 to 8 servings 2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano Salt and pepper to taste 2 (3 to 3 1/2 pound) chickens, halved 1/4 cup chopped parsley Preheat oven to 425 degrees. Place racks in top and bottom thirds of oven. Whisk together lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Cover and refrigerate if not using within several hours. Whisk or shake vigorously before using. Season chicken halves with salt and pepper, place on 2 baking sheets and roast 30 minutes, turning once. Cook longer if using larger chickens. Remove chicken from oven and preheat broiler. With a very sharp knife, cut each half into 6 pieces (leg, thigh, wing, 3 small breast pieces). Pour sauce over chicken and toss to coat well. If necessary, divide sauce in half and do this in 2 batches. ADVERTISING
Broil 1 pan of chicken for 3 minutes. Turn each piece and broil for an additional minute. Keep that chicken warm while repeating with the other pan. Place chicken on serving platter or individual plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour sauce over chicken and serve with lots of crusty bread to absorb the sauce.  |
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Three chicken recipes that give you a reason to fire up the grill - The Boston Globe Posted: 18 May 2021 01:12 AM PDT Advertisement Moroccan Chicken Skewers Makes 4 servings Grilled lemon halves topped with a drizzle of honey provide a sweet-tart counterpoint to the chicken. The chicken gets a spice rub inspired by a recipe for chermoula in Mourad Lahlou's New Moroccan. Minced fresh cilantro, parsley, or mint bring bright color and herbal freshness to the dish. Use whichever you prefer, or a combination. Thirty minutes is the maximum time to marinate the chicken, or the lemon juice and ginger will make it mushy. 3 lemons ¼ cup extra virgin olive oil, plus extra to serve 2 medium garlic cloves, grated 1 tablespoon finely grated fresh ginger 1 tablespoon ground cumin 1 tablespoon ground coriander Kosher salt and ground black pepper 3 tablespoons honey, divided 1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds ¼ cup minced fresh cilantro, flat-leaf parsley, or mint With a wand-style grater, grate 1 lemon to produce 1 tablespoon zest. Then squeeze the lemon to get 2 tablespoons juice. In a large bowl, stir together the zest and juice with the oil, garlic, ginger, cumin, coriander, 2 teaspoons salt, 1 teaspoon pepper, and 2 tablespoons of the honey. Add the chicken, toss, and set aside for 15 to 30 minutes. Advertisement Set a wire rack in a rimmed baking sheet. Heat the broiler with a rack 4 inches from the element. Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer; set the skewers on the prepared wire rack. Cut the remaining 2 lemons in half and arrange cut side up next to the chicken. Broil until the chicken is well charred all over, 10 to 15 minutes, turning halfway through; the lemon halves should be charred on the cut sides. Transfer the skewers and lemon halves to a platter. Drizzle the remaining honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil, and sprinkle with the herbs. Serve with the remaining lemon halves. Piri Piri Chicken Makes 4 servings Piri piri can refer to a finger-staining chili pepper sauce or to whatever the sauce douses. Its origins are Portuguese, but today it is found in South Africa, Mozambique, and Namibia. Ancho, chipotle, and regular chili powders taste off in this recipe, but New Mexico or California chili powders work well. If you can't find either, purchase whole chilies, toast and seed them, then finely grind them. Or simply leave out the chili powder and increase the paprika to ¼ cup. Fresno chilies are fresh red chilies similar in size and shape to jalapeños, but with pointy tips; if they are unavailable, fresh cherry peppers work well, too. Advertisement Be sure to use the specified number of fresh chilies in the sauce; all eight are needed for flavor and color. To reduce spiciness, remove some or all of the seeds and ribs from the chilies before processing. Also, Thai chilies are not a good substitute for the Fresnos; they pack far more heat. 3 tablespoons New Mexico or California chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sweet paprika Kosher salt 4- to 4½-pound whole chicken, spatchcocked (see following instructions) 2 tablespoons white sugar 8 medium Fresno chilies, stemmed and quartered (see headnote) 3 medium garlic cloves 1/3 cup lemon juice (2 to 3 lemons) ¼ cup red wine vinegar 1 cup fresh cilantro leaves and tender stems, finely chopped In a medium bowl, mix together the chili powder, cumin, coriander, paprika, and 1½ tablespoons salt. Transfer 2 tablespoons of the mixture to a small bowl, setting the rest aside. Loosen the skin over the chicken breast and thighs by gently working your fingers between it and the flesh. Using a small spoon, evenly distribute the 2 tablespoons of spice mixture under the skin, then rub it into the flesh. Set the chicken on a baking sheet. In a food processor, combine the reserved spice mixture with the sugar, chilies, and garlic. Pulse until finely chopped, scraping down the bowl as needed. With the machine running, pour in the lemon juice and vinegar; process until smooth, scraping the bowl once or twice. Measure out ¼ cup of the sauce, reserving the rest for later, and brush evenly over the chicken, including the bone side. Let stand at room temperature for 45 minutes to 1 hour. Advertisement Meanwhile, prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, set half of the burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate. Set the chicken, skin side up, on the grill's cooler side. Cover and cook for 25 minutes. Using tongs, rotate the chicken 180 degrees to bring the far side of the chicken closest to the heat. Cover and cook until the thickest part of the breast reaches 160 degrees and the thighs reach 175 degrees, another 25 to 35 minutes. Brush the chicken with 2 tablespoons of the reserved sauce, then use tongs to flip it skin side down onto the hot side of the grill. Cook until the skin is lightly charred, 1 to 2 minutes. Transfer skin side up to a cutting board and let rest for 10 minutes. Stir the cilantro into the remaining sauce, then baste the chicken once more. Serve with the sauce on the side. How to Spatchcock a Chicken Spatchcocking — also called butterflying — involves removing the backbone of a chicken to flatten it, allowing it to cook more quickly and evenly. To do it, set the chicken on a cutting board, breast side down. Using sturdy kitchen shears, cut along one side of the backbone from top to bottom. Repeat the cut on the other side of the backbone, then remove and discard the backbone (or save it for broth). Spread the sides of the chicken, opening it like a book and flattening it as much as possible. Flip the chicken breast side up, then use your hands to press firmly on the center to flatten the bird. The breast bone may crack. Advertisement 
Grilled Chicken With Soy Sauce Tare Makes 4 servings In Japanese cooking, tare (pronounced tah-reh) is a seasoning liquid made from high-impact ingredients to create deep, umami-rich flavor. The base might be miso, sesame paste, or even salt, but soy sauce (shoyu, in Japanese) is the most common. Among its many uses, tare can be added to broths, made into dipping sauces, or brushed on as a basting sauce for grilled foods. Here, we make a simple shoyu tare for seasoning grilled bone-in chicken thighs that have been slashed to allow the fat to render and the seasoning to soak in. The recipe makes about ¾ cup of tare but you will need only ½ cup for the chicken; the remainder will keep in the refrigerator for up to three weeks. Save the shiitakes after straining them out of the tare. The flavorful, savory-sweet mushrooms can be sliced and used in stir-fries, fried rice, or noodle dishes. For the tare: ½ cup mirin ½ cup sake 1-inch piece fresh ginger, peeled and thinly sliced 2 medium garlic cloves, peeled and smashed 6 dried shiitake mushrooms ¼ cup packed brown sugar ½ cup soy sauce For the chicken: 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry Kosher salt and ground black or white pepper 1 lemon, cut into 6 wedges 4 scallions, thinly sliced To make the tare, in a medium saucepan set over medium-high heat, combine the mirin, sake, ginger, garlic, mushrooms, and sugar. Bring to a simmer and cook, stirring occasionally, until reduced by about half, about 8 to 10 minutes. Add the soy sauce and return to a simmer, then remove from the heat and cool to room temperature. Pour the mixture through a fine-mesh strainer set over a small bowl and press on the solids to extract any liquid; you should have about ¾ cup. Measure out ‚ cup of the tare for basting. To cook the chicken, prepare a charcoal or gas grill. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low. While the grill heats, using a sharp knife, cut 2 parallel, evenly spaced slashes on each chicken thigh, slicing all the way to the bone. Season both sides of the thighs with salt and pepper. Place the chicken with the skin up on the grill's cooler side. Cover and cook for 10 minutes. Lightly brush the pieces with tare, then cover again and cook until the thickest part of the thighs not touching the bone reaches 175 degrees, about another 15 to 20 minutes, brushing every 4 to 5 minutes with more tare. Flip the chicken skin down on the grill's cooler side. Brush the bone side with the remaining tare reserved for basting and cook until the skin side is lightly charred, about 2 minutes. Flip the chicken bone side down onto the grill's hot side and cook until lightly charred, 1 to 2 minutes. Transfer the chicken to a platter. Squeeze 2 of the lemon wedges over it, top with the scallions, and drizzle with 3 tablespoons of the remaining tare. Let rest for 5 minutes, then serve with remaining lemon wedges on the side. Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to 177milkstreet.com/globe. Send comments to magazine@globe.com.  |
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Baked chicken recipe with marinated herbs - Newsday Posted: 18 May 2021 12:00 PM PDT  Are you like me, tentatively dipping your toes in the now-unfamiliar turf of having people over again? Just a few at a time, maybe to celebrate a birthday or graduation — or perhaps the fact that the worst of the pandemic really may be behind us. Years from now, I will remember my first nonfamily hug. And I'll remember the beautiful and very tasty green chicken — a tribute to the glories of this spring — I made the first time friends joined us for dinner. Nearly all the work — and that's just throwing a bunch of ingredients in a blender and another bunch in a bowl — is done ahead. The chicken marinates in citrus and herbs, with a slice of orange tucked under the skin of each piece. That infuses the chicken with great flavor and beautiful color. Transfer the chicken and any extra orange slices to a sheet pan and pop it in the oven just as folks arrive. Toast the day, and the days ahead, and enjoy sitting down to a wonderful meal with friends and family again. The recipe below calls for one whole cut up chicken, but you can make this with all bone-in breasts or thighs if you prefer. Green Chicken 2 cups fresh cilantro leaves 2 cups fresh basil leaves 1 tablespoon grated orange zest 1 tablespoon grated lemon zest 1/4 cup fresh orange juice 2 tablespoons fresh lemon juice 3 garlic cloves 1 teaspoon ground black pepper 1/2 cup olive oil 5-6 pound chicken, cut into 10 pieces 1 navel orange, halved and cut into very thin half-moon slices 1 teaspoon salt 1. Combine the cilantro, basil, orange zest, lemon zest, orange juice, lemon juice, garlic, pepper and olive oil in a blender; purée. 2. Place the chicken in a large bowl, pour the cilantro mixture over the chicken and toss to coat. Tuck one piece of the sliced orange under the skin of each piece of chicken (except the wings). Refrigerate 2 to 24 hours. 3. Preheat the oven to 400°F. Coat a sheet pan with cooking spray. 4. Remove the chicken from the marinade, place it on the prepared sheet pan and season with salt. Arrange remaining orange slices around the chicken. 5. Roast until an instant-read thermometer inserted into the center of thickest part of the largest chicken piece registers 165°F, about 35 minutes. Makes 4 servings  |
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