Sweet & Spicy Tangerine Glazed Grilled Chicken

Bobby Flay had me for a twofer — those amazing grilled potatoes are merely a side to complement this fabulous chicken. The chicken is seasoned in two ways: first a spice rub that forms a delicious crust while the chicken is grilling, and secondly the glaze which is sticky and sweet.

This balance of spicy crust + sweet glaze is absolutely the right way to do BBQ. I will be honest: my normal routine for grilled chicken breasts is this: salt, pepper, Italian seasoning out of a jar, olive oil, put on grill. That’s it. Simple and tasty.

But when you are looking for more. For that extra special something. For a break from the ordinary. This is it!

By the way, if you have trouble with grilled chicken breasts becoming too dry, check out my article on keeping chicken moist and tender, even when grilling.

With summer (i.e. barbecue season) coming to an end, I suggest you make this now. Otherwise you’ll regret it for the entire year.

Read the recipe and the rest of the post here…


Lime Fish Sauce Chicken

This chicken dish is extremely easy. And, unlike a lot of recipes on this site, comes from bottled food. I usually rally against that kind of thing, but I’m not ready to make my own peanut butter, chili sauce, or fish sauce. It’s a healthy and quick way to make a tasty sauce. I’m crazy so I check the ingredients labels to make sure my pre-packaged foods don’t contain preservatives, artificial flavors, or tons of salt and trans fat. Or maybe just contain as few of these things as possible.

I don’t know if you’ve ever smelled fish sauce, but it is pungent. I mean, that smell will tickle your sinuses, and not in a good way. But you need to power through. Once the sauce warms up, it lends a salty, well-rounded flavor and that stench disappears. The addition of peanut butter makes the sauce creamy while some lime juice adds a fresh burst of acidity.

Serve with white rice and chopped peanuts. I also like to add a steamed green, like spinach or broccoli. Drizzle the leftover sauce on top and you have yourself a simple meal!

Read the recipe and the rest of the post here…

Happy Cinco de Mayo!

The other day, I decided I want to have a Cinco de Mayo party. In all honesty, I just wanted an excuse to drink tequila and eat delicious food. So a happy boozy holiday to you and yours! I’ll be serving chicken tacos and letting the guests put them together on their own. Here’s what I’m featuring at my party. Hope it’ll inspire you!

margarita cocktail recipe
Margaritas! (recipe here): This one’s a no-brainer.
mexican chicken taco
Chicken with taco seasoning (recipe here): I’m going to serve it with soft corn tortillas and the stuff below.
easy side dish red cabbage cole slaw
Red cabbage slaw (recipe here): Not really Mexican, but it’s super tasty in tacos.
Spanish rice (recipe from Elise at Simply Recipes here): I love this rice – so easy and so flavorful.
Black beans (no recipe): Just canned beans simmered in chicken broth and salt with a sprinkle of cumin until warmed through.

Haven’t decided on dessert yet. Maybe margarita cake? Or tres leches cake? Or how about flan?

I’d love to hear about your plans for Cinco de Mayo. What are you eating/drinking/doing? Let us know in the comments below!

Chicken and Squash Curry

chicken and grey squash curry

Looks like I’m on a curry kick. I go through periods where I am craving some type of food and I make variations of it for a week straight before I move on to something else. I like that I get a chance to riff on one recipe and change it up a couple of ways. Although I’m sure that my parents get sick of eating the same type of food for several nights straight. Oh well, I guess they can’t complain since somebody is cooking dinner for them!

Read the recipe and the rest of the post here…

Tips for Moist, Juicy, and Tender Chicken

chipotle lime chicken with black bean corn salsa

We’ve all cooked chicken before that has come out tough, dry, and chewy. But through the years, I’ve learned a couple of  tips for moist and tender chicken that I’d like to share with you. If you follow these steps, you will have juicy cuts of chicken every time. I am also including links to some chicken dishes you can try your luck with.

Click here to learn how to avoid dry and overcooked chicken…

Chicken with Taco Seasoning

chicken with taco seasoning cumin oregano paprika chipotle

This chicken dish is a revelation. It’s spicy, smoky, flavorful and, best of all, quick and easy! Cut your chicken into strips, saute some onions and garlic, throw in spices and chicken broth, and let it simmer. I was amazed just how much flavor and heat this dish had. The sides were also easy. I made some white rice and added a spoonful of tomato paste and a pinch of oregano in the pot to give it some flavor. I also simmered a can of black beans in a pot with chicken broth. Two quick and easy sides that highlight a great dish.

You can also make a taco night out of it. Put out taco shells, beans, chopped red onions, salsa, sour cream, shredded cheese, and cilantro and have yourself a party! Don’t forget to serve margaritas. 🙂

If you are one of those people who use seasoning packets to get that taco seasoning flavor, you need to stop right now. This blend will blow that stuff out of the water. It’s just cumin, oregano, paprika and chipotle powder. But together, these spices make something very special. Oh, and another great thing is that it’s made out of pantry staples so you can make it on a weeknight when you just don’t have the energy to run  to the store for ingredients. Read the recipe and the rest of the post here…

Lemon Oregano Chicken

Lemon Oregano Chicken with pasta and broccoli

I was looking for a simple and quick dinner for a week night. I had some chicken thighs in the fridge and I was craving lemon. Luckily, I found a recipe that called for ingredients I had in my pantry. The chicken came out moist, flavorful, lemony, and delicious. Searing it in a pan before baking it in the oven really locked in the juices and made the skin nice and crisp.  I used bone-in, skin-on thighs, but you can certainly use boneless, skinless. (I just don’t think the chicken will be as moist). For a side dish, I just boiled some egg noodles and broccoli and then drizzled the remaining lemon sauce over the top.

I found that the original recipe called for too much fat, so I reduced it in the one given below. I also increased the amounts of garlic, lemon juice, and chicken broth so I had enough sauce for the noodles. Next time, I’ll use about a teaspoon of lemon zest in the marinade to increase the lemony flavor.

Check out my tips for getting moist and tender chicken every time. (opens in a new window)
Read the recipe and the rest of the post here…

Orange-Soy Chicken

I love Asian flavors; I love mixing and matching them and creating my own recipes.  This soy-garlic-green onion-ginger chicken was created on a pantry-raid. I had some chicken thighs in the fridge and threw some things together into a bowl. The flavors are pretty subtle and the marinade is cooked down and turned into a glaze for the chicken at the end. I suggest serving this chicken with some jasmine rice or some sautéed snow peas and carrots on the side.

I had leftovers the next day, so I chopped up the chicken and tossed it with some greens, red onions, peppers, bean sprouts and sesame vinaigrette. It was light and satisfying and yummy.

Read the recipe and the rest of the post here…

Chipotle-Lime Chicken

I went for a Southwestern-themed dinner the other night: spicy chipotle chicken, corn and black bean salsa, and margaritas! We’ve been experiencing some screwy weather in New Jersey lately – cool fall days mixed with hot summery days. I made this chicken on one of those 85° days and we even grilled outside, but you could just as easily cook the chicken on a grill pan or in the oven. The chipotle-lime marinade provides the chicken with a little bit of spice and some bite, but it’s not a very overpowering flavor.

Read the recipe and the rest of the post here…

Tandoori-Style Chicken

I decided to do an Indian theme for dinner the other night so I chose a tandoori-style chicken and some oven-roasted vegetables. This recipe can be made with breasts or thighs. It tastes a lot like tandoori chicken to me, the only difference being that this wasn’t cooked in a tandoori oven. I made it on the grill, but it would also work in a really hot oven. It would taste great with a side of couscous or basmati rice.

Read the recipe and the rest of the post here…