Yes. Chickens are easy targets. As are all birds, they are descended from the rulers of the Earth, the dinosaurs. Yes, the lowly chicken. And turkey. And robin. Note that they were probably NOT descended from velociraptors (as implied by my comic), but were from the theropods, of which velociraptor is a member. Enjoy!
So I won’t pretend to be a whiz at grilling meat. Not even close. But I have had some successes- including this recipe I concocted a few weeks ago then just repeated again tonight for memorial day. It was really putting things together from our garden, but I imagine there could be a lot of variation here. Oh, and it’s easy and absolutely delicious.
Green marinated chicken
- 2 small sized new onions including greens, peeled*
- 4 cloves garlic
- 1/4 cup chopped chives
- 2 sprigs of fresh mint (about 10-15 leaves)
- 3 T olive oil
- 2 t kosher salt
- 3/4 cup white wine
- 2.5 T agave nectar
* you could substitute 1/2 of a regular onion and a bunch of green onions here too.
Put these all in a blender and blend until smooth. Score the tops of about 2 lb skinless-boneless chicken thighs (we got them frozen from Costco) with a sharp knife- 3-4 cuts per thigh and marinate in a zip top bag for 4-8 hours (no reason it couldn’t go longer). Heat grill for 15 minutes with lid closed. Lift the thighs out of the marinade, shake gently leaving a lot of green stuff still on, and grill with lid closed on high for 6-10 minutes on each side. Turn carefully when the underside has started to brown all over, but some regions will stay green too.
I also used the leftover marinade. The first time I used it to marinate slices of butternut squash that I then I then grilled- which was pretty good except that the marinade didn’t really stick that well. Tonight I used some pizza dough we had in the fridge, made small rounds and brushed the tops with the marinade. I put these on the grill – marinade-side down, with lid closed for about 5 minutes, brushed the other side, then grilled for another 5 minutes. These were pretty delicious.
I had a problem- I had a craving for buffalo chicken (wings or pieces or something, but you know- with the sauce!) but I have kids who have varying levels of tolerance to heat, from 0 to just a little bit is OK. So I did what I love to do sometimes when I’m cooking and looked at about 4 different recipes then combined them to make what I wanted. Most recipes for buffalo chicken have a sauce that is based on Frank’s Red Hot hot sauce- pretty much a non-starter for me. So what I did was to get a lot of the same flavor without using the hot sauce, partly based on some other recipes, partly based on what I thought should work. I’ve now tested this recipe once after writing it down and it seemed to work just fine. An added bonus is that you can separate the sauce prior to serving and mix in as much hot sauce as you’d like for the heat lovers in your family!
Maybe Mild Buffalo Chicken Bites
- ¼ cup butter
- ½ cup tomato sauce (I used tomato soup, which worked great- very smooth)
- 3 T red wine vinegar (to taste)
- 1 t garlic powder
- 1 t onion powder
- 1 t salt
- ½ t mustard powder
- 1.5 T smoked paprika
- 1 T yellow mustard
- 1.5 T maple syrup
- 1 T Worcestershire sauce
- hot sauce to taste
Melt butter in a saucepan over medium heat. When butter starts to bubble add onion and garlic powder, mustard powder, and paprika. Cook for another minute or two but do not overcook. Add remainder of the ingredients, whisk and cook for another 5-7 minutes.
- 1.5 lbs chicken breast cut into small-ish pieces
- 1 t salt
- 2 t smoked paprika
- 1 t garlic powder
- ½ t coriander powder
- ½ c flour
Toss chicken pieces with paprika, salt, garlic powder, and coriander. Add flour and toss coating evenly. Place in a single separated layer on a well-oiled pan. Place in 450° F oven for 10 minutes. Flip each piece over and cook for 4 more minutes.
Remove from oven and put in bowl. Toss with about 2/3 of the sauce and serve. Mix in extra/any hot sauce to part of the sauce here to adjust heat if you’d like.