Category: Chicken

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

 

This is the final video in our mini grilled chicken series: Grilled Boneless Chicken Thighs.

When you remove the bone from the thigh, the meat is thin and cooking time is quick. The thigh still retains some fat and remains moist. The flavorful meat is good with only salt and pepper and a little oil to prevent sticking. Also try different marinades and rubs.

Grilled Boneless Chicken Thighs

I like to use the grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment or condiments, pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Watch the Grilled Boneless Chicken Thighs Video Here

Quick Marinade Trick

Quick Marinade Trick

 

This quick marinade trick was a fluke. Many years ago I was making Rosh Hannah dinner. One cousin doesn’t care for red meat and won’t eat the brisket. I always make something else as a second entrée. One year I was running behind and needed something quick. I grilled chicken and as soon as the chicken came into rest I poured an herbed lemon juice over the chicken. The resting time allows the denatured proteins to coagulate again and when they do, they trap liquid. The salty juices from the chicken and now the lemon, thyme and garlic from the quick marinade.

My cousin and her husband loved the dish and she asked for the recipe. When I told her what I did, she didn’t want to believe me. It was too simple for something that tasted that good!

Quick Marinade Trick

You can do this, too. Simply juice a lemon, throw in some thyme sprigs and smash a garlic clove and toss these together. Pour this over the chicken after grilling and let rest for 5 minutes. Use lime juice and garlic – sprinkle with chopped cilantro for something different.

These are just two quick and easy suggestions for a quick marinade trick!

Watch the Quick Marinade Trick Video Here:

 

Grilled Bone-in Chicken Thighs

Grilled Bone-in Chicken Thighs

 

Next up in mini course on cooking chicken: Grilled Bone-in Chicken Thighs!

Whenever cooking meat or poultry with the bone on, the cooking time takes a little longer. The bone can be in the center or perimeter and location also affects cooking time. Center bones take longer to reach and the meat near the bone is the last to cook because the bone holds that coldness from the refrigerator.

The best alternative on the grill for cooking anything with a bone is to start with direct heat and then move to the other side of the grill and finish on indirect heat. This keeps the outer meat moist and slowly lets the heat permeate throughout.

Grilled Bone-in Chicken Thighs

Chicken thighs have more fat than the breast, so if you overcook a little, it’s a bit forgiving. Use marinades, rubs or just plain old salt and pepper with a little olive oil.

Fire up the grill and get started on your grilled bone-in chicken thighs tonight!

Watch Grilled Bone-in Chicken Thighs Video Here:

Grilled Boneless Chicken Breast

Grilled Boneless Chicken Breast

 

Here’s another video in our mini course on cooking chicken: Grilled boneless chicken breast. Pound the breast with a meat pounder or heavy bottomed skillet to an even thickness. Use your favorite marinade, rub or merely sprinkle with salt, pepper and a drizzle of olive oil.

A grilled boneless chicken breast cooks quickly. Close the grill on the first few minutes. Gently pull the chicken away from the grate. If it doesn’t release easily, let it cook a minute or two more. Pulling now only rips the meat.

Grilled Boneless Chicken Breast

Flip the boneless chicken breast and continue cooking for a couple minutes more with the cover closed. Use a thermometer to get an internal temperature; 165 degrees F is considered safe, I prefer 170 degrees F to make sure there’s no pink left. Don’t forget to let them rest for 3-4 minutes!

These boneless chicken breasts are moist and flavorful, as well as quick and easy.

Happy Grilling!

Watch the Grilled Chicken Breast Video Here:

 

Grilled Chicken Breast (bone in)

Grilled Bone-in Chicken Breast

 

As part of our grilling videos, we’ve included a little mini course on grilling chicken. The first in the series is how to cook grilled chicken breast with the bone in.

Any time you cook meat or poultry with the bone in and skin on, it takes a little longer. The benefit of cooking this way is a more succulent and juicier chicken breast. If you have the time, it’s definitely a worth it!

Watch the Grilled Chicken Breast Video Here:

 

 

How To Sauté Chicken Breasts

finger test

 

Skinless boneless chicken breasts are so versatile. Here’s a simple way to sauté chicken breasts with only salt, pepper and a little olive oil. Pouring a vinaigrette or even a little fresh lime juice, over the chicken as soon as it comes off the heat quickly and easily infuses flavors into the chicken.

Make sure you pound the chicken breasts to even out the thickness and they’ll cook evenly. If you have time, let the chicken sit on the counter for 30 or 40 minutes to warm up a bit.

finger test

Check out the “Finger Test” video  to test for doneness when you don’t have a thermometer handy.

Watch the How To Sauté Chicken Breasts Here


How To Sauté Chicken Breasts
Author: 
Recipe type: Instructional
Prep time: 
Cook time: 
Total time: 
Makes: 4 servings
 
Ingredients
  • 1 whole skinless, boneless chicken breast, split
  • coarse salt
  • freshly ground pepper
  • 2 tablespoons olive oil
Method
  1. Pound each breast to even thickness for even cooking with a meat pounder or heavy-bottomed pan. Be sure to cover the chicken with film first to prevent splattering.
  2. Season each breast, both sides, with salt and pepper.
  3. Heat the oil over high heat in a skillet large enough to hold all the chicken, or cook in batches.
  4. Lay the chicken breasts in the pan and cook for 3 minutes.
  5. Turn and cook for 2 minutes.*
  6. Be sure to rest the chicken; then slice on the bias or serve whole.
  7. * Note, the timing will vary depending on the thickness and temperature of the chicken.

 

 

How to Finger Test a Chicken Breast for Doneness

Finger Test

 

Here’s a quick tip on how to finger test a chicken breast for doneness with your finger. Sometimes we find ourselves without our tools at hand and need to improvise. Perhaps you’re at a friends house cooking and they don’t have an instant read thermometer and you’re a little concerned that maybe the chicken isn’t quite done. Here’s a little tip to help you out.

Finger test

Cutting the breast is an alternative, but it releases all those precious juices and dries it out. Use this method as a last resort if you’re still unsure.

Watch the “Finger Test” Video Here:

 

 

Chicken Liver Pate

Chopped Liver

 

Chicken liver pate wasn’t something I was familiar with growing up. My mother made calves liver for dinner often, TOO often I thought. It was slightly overcooked and chewy with that livery taste. I was frequently left at the table because I hadn’t finished my dinner. I eventually learned to cut it into tiny pieces and swallow it whole with my milk – kids always find a way!

Aunt Roz

My husband’s Aunt Roz recently passed away. She was the one who made the “chopped liver” for the Jewish holidays. I was at her home once when she was preparing the pate and I got to see firsthand how she made it. I only remember butter, onions and livers. I didn’t have the foresight then to know how important it is to to write down family recipes. So, left to my own devices I’ve created a recipe that I think works.

Chopped Liver

Saffron Pickled Shallots

I reproduced Bobby Flay’s saffron pickled shallots, which he serves with one of his small plates Mussel and Clam Salad topped with saffron pickled shallots at his restaurant Gato. It’s absolutely delicious! I thought what a great way to top the chicken liver pate in addition to the grated egg white and egg yolk.

Chopped Liver

Sam

After my mother-in-law passed away many years ago, my sister-in-law and I split the Seder and Rosh Hashanah holidays. As the shiksa (a non-Jewish woman), I opted for Rosh Hashanah, the Jewish New Year. No real restrictions on the menu, other than tradition.

One year I strayed from that tradition. I guess you could say that many years I’ve been known to add something untraditional into the menu. But, in the early years, I researched the holiday and found that sweets were “traditional.” I did know not to put raisins in the Challah, which would make my father-in-law, Sam, upset; but it never occurred to me not to use sliced apples (a traditional Rosh Hashanah ingredient) for the pate instead of crackers or bread. A tart, crisp Granny Smith apple is a great foil for the rich pate.

Chopped Liver

Well, my father-in-law pulled my husband over and said to tell me not to do that again. Chopped liver went on crackers! I never served apple slices again, but it is an interesting and delicious way to diversify the pate.

So, thank you Aunt Roz and Sam for setting me straight on the ABCs of chopped liver!

 

5.0 from 1 reviews
Chicken Liver Pate
Author: 
Recipe type: Appetizer
Makes: 2½ cups
 
Push the egg white and egg yolk, separately, through a fine sieve for best results. Try the pate on tart apple slices for something a little different.
Ingredients
  • ¾ cup (1 ½ sticks) unsalted butter
  • 2 cups sliced onions
  • 1 pound chicken livers, cleaned and rinsed
  • ¼ cup Cognac
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Garnish
  • grated egg white
  • grated egg yolk
  • saffron pickled shallots
Method
  1. Melt the butter in a skillet over medium-high heat.
  2. Stir in the onions and cook until the onions begin to brown on the edges.
  3. Pour in the cognac, stir to release the brown bits in the pan.
  4. Add the chicken livers, herbes de Provence, salt and pepper and cook, stirring frequently, until the livers are slightly pink in the center.
  5. Scoop this into a food processor and puree.
  6. Place in small ramekins, chill and serve with thin slices of brown bread, crostini, crackers or apple slices.

 

Chicken Scarpariello

Chicken Scarpariello

 

Chicken Scarpariello is a favorite dish for both my husband and my daughter Claire. Margot and I don’t have the tolerance they do and I’ve never had the courage to order it. For those of you unfamiliar with this dish, it’s chicken (or veal or pork) with hot (and I mean HOT) cherry peppers, fennel and in some instances sausage.

Chicken Scarpariello is also a favorite of our friends Bob & Lynn. I decided I would venture forth and make it for Bobby’s birthday because it’s one of his very favorite dishes, along with the Ricotta Cheesecake that I created for him a few years ago.

I read a bunch of recipes and decided how I wanted to proceed. Even though Eric and Lynn don’t like chicken on the bone with the sink on, I had to make it that way. Bobby and I love it and cooking with the skin and bone on keeps the chicken moist and flavorful. I deboned and skinned the breast for Eric an Lynn and Bobby and I ate the dark meat bone- in and with the crispy skin – our favorite parts!

Chicken Scarpariello

When I opened the jar of hot cherry peppers and took a whiff, I gasped. The heat went straight up my nose and down my throat and burned. I knew I was in trouble, but no turning back!

I seared the chicken, removed to a holding dish and then sauteed the fennel, onions, sweet bell peppers, garlic and oregano in olive oil. Once the vegetables softened, I added white wine and 1/4 cup of the bottled pepper juice and some red potatoes. The chicken went back in the pan with a half a jar of the peppers strewn across the pan.

Note: I omitted the sausages because Lynn doesn’t eat them. To include, just give a quick sear to brown in the pan after searing the chicken, then set aside with the chicken. Add back to the pan with the chicken and cherry peppers as instructed above.

The dish can be made ahead up to this point and held, covered, in the refrigerator for a few hours or overnight. Let the pan sit on the counter for an hour before baking to warm up a bit.

Bake in a preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.Chicken Scarpariello

Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes. Check your potatoes to see if they need a few minutes more. Add the vegetables to the platter with the chicken.

Stir in the butter off heat and whisk until melted.

Pour the sauce over the chicken and peppers, garnish with fennel fronds.

WARNING

The sauce is very spicy. I served it on the side. The chicken and vegetables are flavorful and have tolerable heat, but the sauce brings that heat to another level. I wasn’t able to handle it. Everyone else couldn’t get enough of it. I though my husband was going to drink it!

 

Chicken Scarpariello
Author: 
Recipe type: One-Pot Dinner
Makes: 4-6 servings
 
The dish can be made ahead up to this point and held, covered, in the refrigerator for a few hours or overnight. Let the pan sit on the counter for an hour before baking to warm up a bit. Warning! The sauce is very spicy. I served it on the side. The chicken and vegetables are flavorful and have tolerable heat, but the sauce brings that heat to another level. Serve the sauce not the side if you have a delicate palate.
Ingredients
  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 sausages, such as sweet or hot Italian or Chorizo
  • 1 fennel bulb
  • 1 each yellow and red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 10 whole cloves garlic, peeled
  • 2 teaspoons dry oregano
  • ½ cup dry white wine
  • ¼ cup hot cherry pepper juice
  • 1 pound tiny red potatoes
  • 1 cup chicken stock
  • ½ jar hot cherry peppers
  • 2 tablespoons unsalted butter
  • Garnish: Fennel fronds
Method
  1. Preheat the oven to 350 degrees F.Heat the oil in a frying pan over high heat.
  2. Season the chicken, both sides, with the salt and pepper.
  3. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  4. Turn and cook for one minute more.
  5. Remove the chicken to a holding dish.
  6. Sear the sausages, if using and remove to the dish with the chicken.
  7. Stir in the fennel, onion, garlic and oregano and sweat for 3 minutes.
  8. Pour in the pepper juice and wine, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  9. Add the chicken stock and then return the sausage and chicken to the pan, skin side up. Add the cherry peppers.
  10. Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.
  11. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  12. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes. Check your potatoes to see if they need a few minutes more. Add the vegetables to the platter with the chicken.
  13. Stir in the butter off heat and whisk until melted.
  14. Pour the sauce over the chicken and peppers, garnish with fennel fronds.