Posts Tagged ‘chicken’
Jerk Chicken
Written by Rocky Mountain Woman on July 25, 2012 – 12:04 pm -
This post is in honor of the letter “J” and part of Jenny Matlock’s Alphabet Thursday. For more “J” posts, please click here http://jennymatlock.blogspot.com/
This will get your motor running!
Ingredient list:
1 onion coarsely chopped
1 large scotch bonnet pepper or habanero
1/2 T fresh ginger, grated
4 cloves of garlic
1/2 cup vegetable oil
2 green onions, chopped
1/4 t freshly ground nutmeg
1 t thyme
2 T red wine
2 T light brown sugar
1/2 t cinnamon
1 t Old Bay seasoning
salt and pepper to taste – about 1/2 t salt and a few grinds from the pepper mill
1 lime
8 chicken thighs, bone in skin on
Chop the onion & green onion
collect the ingredients in a medium sized bowl
deseed and cut the scotch bonnet in pieces
brown sugar and spices
salt & pepper
squeeze the lime over the top and add the vinegar
add the oil to the food processor
dump the contents of the bowl on top
process for a few minutes
Place the chicken in a large shallow baking dish and cover with the pepper mixture
cover and let it sit in the refrigerator for about 24 hours
Heat up the grill and grill it on each side for about 6 minutes or until the fluids run clear..
yowsa this is spicy!
I opened a bottle of Cline Zinfandel to go with this. Cline Zin is my go to when I’m not sure what wine I want. It worked! It held up to the chicken nicely without overwhelming it…
Happy eating!
RMW
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Tags: chicken, Main DishesPosted in She Cooks | 26 Comments »
Cilantro Lime Chicken
Written by Rocky Mountain Woman on July 13, 2012 – 5:56 am -
On the grill!
Ingredient List:
chicken thighs
butter lettuce
1/4 cup vegetable oil
1/4 cup olive oil
two small limes or one large one
1/2 bunch of cilantro
jalapeno
salt
vinegar
Start by mixing the oil
juice from both limes, zest from one small lime or 1/2 of a large one, the cilantro (about 1/2 cup, packed) and jalapeno in a blender, salt to taste
pour some of it over the chicken (reserve the rest as a dressing)
Marinate for at least an hour and up to three hours, remove from marinade and grill until cooked through and juices run clear, about 30 minutes to as much as an hour, depending on how large the chicken pieces are and how hot your grill is.
dilute the reserved marinade with a little vinegar and drizzle over the chicken and butter lettuce
Wonderful with a glass of Sancerre..
xxoo,
RMW
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Tags: chicken, Main DishesPosted in She Cooks | 8 Comments »
Chicken Piccata
Written by Rocky Mountain Woman on June 6, 2012 – 12:03 pm -
This post is in honor of the letter “C” and part of Jenny Matlock’s Alphabet Thursday. For more cheery “c” posts, please click here http://jennymatlock.blogspot.com/
Lemony and salty, creamy and delicious!
Ingredients:
4 boneless skinless chicken breasts
Salt & Pepper
4 T flour
4 T olive oil
5 T butter
1 can chicken broth
1 cup white wine
2 lemons
3/4 cup heavy cream
1/4 cup capers
Chopped parsley
Angel Hair Pasta
Start by rinsing the chicken and sprinkling with kosher salt and freshly ground pepper
dredge in flour
Heat 2 T butter and 2 T oil in a large skillet
add the chicken and brown on both sides, about 5 minutes on each side
remove the chicken from the pan and lower the heat, pour in the wine, chicken broth and the juice of the two lemons
add a little more salt and pepper to taste, and let it bubble on the stove, whisking and scraping the bottom of the pan until it reduces by about half.
add capers
Reduce the heat and add the cream
Cook the angel hair until al dente and serve next to the chicken with some of the lovely creamy sauce on top, sprinkle the whole thing with the chopped parsley..
I served it with a glass of L’Ecole Chenin Blanc and some grilled asparagus…
easy peasy!
Adapted from The Pioneer Woman Cooks!
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Tags: chicken, Main DishesPosted in She Cooks | 28 Comments »
