Grilled Chicken with Lemon, Garlic, and Oregano

Nothing’s more American than grilling on the Fourth of July.  But we wanted to mix it up a bit and not just do the regular burgers and hot dogs so Lynn found this recipe for grilled chicken on Epicurious and it was delicious.  Though it takes quite a while to cook on the grill, the low and slow method leaves you with delicious, tender piece of chicken.

Grilled Chicken with Lemon, Garlic, and OreganoSadly, I didn’t get to take a picture so here’s one from the original recipe.

Serves 4
Grilled Chicken with Lemon, Garlic, and Oregano
4 lemons, juiced
1/4 cup finely chopped fresh oregano
2 Tbsp minced garlic
1/2 Tbsp kosher salt
1 tsp black pepper
1/3 cup olive oil
8 chicken legs (drumsticks) with skin (that’s the most delicious part)

1. Whisk everything but the olive oil together (don’t whisk the chicken either).

2. Keep whisking and slowly pour in the olive oil to make an emulsion.

3. Marinate the chicken legs in this for a couple of hours in the fridge.

4. Preheat your grill.

5. Make one side of your grill hot and the other not by either turning one burner on high and the other on low or pushing all your coals to one side.

6. Place the chicken on the cool side of the grill and let it cook for about an hour, flipping it every 15-20 minutes.
Note: If you’re using charcoal you may need to add some briquettes during the hour to keep them going, you’re charcoal bag should tell you how many and how often.

Chicken Vindaloo

This Indian classic has a good amount of spicy, but not too much.  Serve it with jasmin rice and naan to be transported to India, you know without the traffic and haggling.

[Eaten too quickly to get a picture, it was just that good]

Serves 4
Chicken Vindaloo
1 1/2 Tbs curry powder
1 tsp paprika
1 tsp cayenne pepper
1 tsp black pepper
1 1/2 pound boneless, skinless chicken thighs, trimmed and cut into 3/4 inch pieces
8 medium garlic cloves, crushed and minced
4 Tbs red wine vinegar
1 tsp kosher salt
1 medium onion, thinly sliced
1 Tbs grated ginger
1 14.5 oz can diced tomatoes, drained, 1/3 cup juice reserved
2/3 cup water

1. Mix together the curry, paprika, cayenne, and black pepper.

2. In a medium bowl combine half the garlic, 1 Tbs curry powder mix, 2 Tbs vinegar and 1 tsp salt.

3. Mix it up so everything’s nice and coated and set aside.

4. In large skillet or dutch oven heat a couple tablespoons oil over medium high until shimmering and add the onions with a pinch of salt.  Cook until they soften and start to brown.

5. Add the ginger, remaining garlic, remaining curry mixture, and stir for about 45 seconds.

6. Add the tomatoes and mix to combine, scrapping the bottom of the pan as you go.

7. Stir in the chicken, reserved tomato juice, remaining 2 Tbs vinegar, and water.

8. Bring to a boil, partially cover, and reduce heat to medium.

9. Simmer, stirring occassionally until the chicken is cooked, 17 minutes.

10. Season with salt and pepper and serve over rice.

Maryland Fried Chicken

This recipe uses saltines and milk to make a super tender fall off the bone fried chicken.
Serves 2
Maryland Fried Chicken
1 1/2 pounds chicken (thighs and legs), skin on, and on the bone
1 egg
1/4 cup milk
1 cup smashed saltines (about 2/3 of a sleeve)
1 tsp thyme
1/2 tsp paprika
3 tbsp canola or vegetable oil
1 cup milk

1. Whisk together the egg and the the 1/4 cup milk.

2. Mix the crushed saltines, thyme, paprika, and pepper.

3. Add the oil to heavy duty skillet (pick one with a lid, you’ll thank me in step 7) and heat on medium.

4. Pat the chicken dry, dip in the egg mixture, and dredge in the saltines.

5. When the oil is shimmering add the chicken and cook for 10-15 minutes, rotating to make all the sides brown and crispy.

6. Drain all the oil.

7. Add the cup of milk, lower the temperature to medium low, cover and cook for 35 minutes.

8. Take off the cover and cook an additional 10 minutes.

9. Eat your delicious reward.

Rosemary Roasted Chicken

This is a really simple recipe that combines two of the best textures in food.  Moist tender meat and crunchy chicken skin.  I also finally found a use for the rosemary I’ve been growing on my patio so all around win.

Rosemary Roasted Chicken
Serves 1

1 boneless chicken breast with skin still on
2 sprigs fresh rosemary
salt and pepper

1. Preheat oven to 400 degrees F

2. Salt and pepper the whole chicken

3. Place the chicken on the rosemary sprigs on a roasting pan

4. Cook for 25 min, then switch to broil to crisp the skin (6-7 min)

Chicken Enchilada Casserole

This is what comfort food is all about.  It’s creamy, cheesy, gooey and terrible for you.  But I think it’s delicious.  My parents would make it off and on growing up (my mom hates it) so it kind of reminds me of home.  It’s a pretty simply dish that goes really well with some plain whole grain rice (make sure to get some casserole and some rice on each forkful).  I also am not such a fan of the crust but feel free to throw way more tortillas on there if you are.

Serves Two

Chicken Enchilada Casserole
1 chicken breast, trimmed and cubed
1 can Cream of Chicken Soup (hopefully low sodium, but I’m not your mom)
1/4 cup salsa (this is where you can add the heat)
Cheddar cheese
Corn tortillas
Enchilada sauce (red or green)

1. Preheat oven to 400

2. Fry the cubed chicken and season with salt and pepper

3. Combine the cream of chicken soup, salsa, and as much cheese as you want

4. When the chicken is done add it to the mixture

5. Pour enchilada sauce in a shallow bowl and dredge the tortillas through it, putting a layer of dredged tortillas on the bottom of an 8×4 in glass baking dish.

6. Pour the chicken, cheese mixture on the tortillas and top with another layer of dredges tortillas.  Pour some of the remaining enchilada sauce on top.

7. Bake with foil over top for 15 minutes.  Remove foil and bake another 10 minutes.

Orange and Soy Glazed Chicken

Tonight I made one of the “quick” recipes out of the new issue of Fine Cooking. I don’t think its quite fair to call something a 30 minute meal just because people who cook for a living can do it in that amount of time.  Regardless it was quite delicious, but there was WAY too much sauce (I halved it below) and it was a bit thin for my taste, which always seems to happen with my sauces, either some more cornstarch or longer simmering time is needed.  It had a good amount of orange flavour without being overwhelming and mushrooms were perfect, moist and popped in your mouth.  I made it with steamed brocolli and I found an AMAZING recipe for steamed rice that really was terrific.

Serves One

For the Chicken
3 chicken tenderloins, trimmed of fat
8 cremini mushrooms
2 green oninons (green parts only), cut into 3″ length

For the Sauce
1/4 c soy sauce
1/6 c sugar
1 Tbs mirin
1/4 tsp orange zest
1 Tbs orange juice
3/4 tsp cornstarch

Making It
The chicken
1. Preheat the oven to 450, put the rack 7″ from the broiler
2. Place shitakes on lightly oiled broiler pan and put green onions and top, top with chicken
3. Cook for 20 minutes

The sauce
4. Mix together the soy sauce, sugar, mirin, and orange zest and simmer to dissolve sugar
5. Mix together orange juice and cornstarch seperately then add to simmering sauce
6. Stir constantly till tick and glossy (1 minute supposedly)
7. Add more cornstarch and cook way longer because there’s no way its thick enough yet