Poultry
A collection of my quick, easy, and delicious poultry recipes
Scroll down the page and you will find my turkey roasting chart.
Tandoori Chicken
With Roasted Vegetables
Ingredients:
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp Madras curry
1 tsp ground cumin
1 tsp crushed red pepper or Kashmiri pepper
1 tsp paprika
1 tbsp kosher salt
1 tsp ground black pepper
1/2 cup low-fat Greek yogurt
2 tbsp chopped cilantro
2 tbsp garlic-ginger paste
optional 1/2 tsp green chili (Thai, serrano, jalapeno)
juice of 2 limes
2 tbsp olive oil
* Typically Tandoori Chicken is bright red due to food coloring. though I don’t use it, Kashmiri peppers will give the dish a red color (though no real heat) and so does Annatto.
Chicken Korma
What is an Indian Korma sauce? Korma is a delicious, velvety sauce made from ground nuts (almond or cashews), yogurt, and spices. The word korma is derived from Urdu qorma, korma, or kormah, meaning “braise”, referring to the cooking technique used in the dish.
There is a bit of “prep work” for this dish and it needs to be done in steps but is worth it when it’s finished. So, make the Korma base first before you do anything else.
* Read the recipe before starting!
Ingredients:
Chicken:
2 lbs chicken breast, thighs, or drums (bone-in or out)
Or, if you want to go meatless, use your favorite vegetables.
I.E. Peppers, onions, potatoes, peas, etc.
2 Tbsp minced ginger
2 Tbsp minced garlic
1 small green chili (jalapeno, serrano)
1 large sweet onion, diced
4 to 6 tbsp of olive oil
2 bay leaves
1 cup unsweetened coconut cream or coconut milk
1/4 cup chicken stock
Serve with:
Steamed basmati rice (as much as you like)
fresh cilantro for garnish
Ingredients:
Korma Base first step:
2 - 4 tbsp garam masala
1 tbsp curry powder
2 tbsp of tomato paste
1/4 cup of Cashew or Almond Butter. For practicality, I use Almond butter instead of whole nuts.
1/2 cup Low Fat Greek yogurt
Salt and ground black pepper to taste
Execution:
Mix yogurt, almond/cashew butter, tomato paste, salt/pepper, and spices in a bowl, then whisk together to make the Korma base.
Give it a taste, does it need anything? If it’s as you want it, proceed.
It should be thick.
Set the Korma base aside in the fridge.
Ingredients:
Seasoning mix, the second step:
2 tsp ground cardamom
2 tsp ground coriander
2 tsp garam masala
1 tsp paprika
1 tsp ground cardamom
1 tsp ground turmeric
1 tsp Salt
1 tsp Pepper
Mix in a bowl a set-aside
Chicken Execution:
Final Step:
Rub chicken with seasoning mix and salt and pepper then set aside.
In a large skillet, on medium-high, add olive oil, then the chicken to brown (skin side down)
Once the chicken is browned, remove, it to a separate plate.
Add more oil, then add the onions to soften. Once the onion is translucent, add the hot chili, garlic, ginger, and a couple of tsp of the seasoning mix to infuse.
Turn down and stir the aromatics
Add the chicken back into the skillet
Add the Korma sauce, then stir, remember you are braising so, don’t cover the chicken entirely with the sauce.
Add chicken stock, coconut milk, and bay leaves stir, then put a lid on to simmer for an hour
After simmering for about 45 minutes, this is when you want to start rice (if you are serving it).
Now taste the sauce, does it need anything? Salt? Pepper? Seasoning mix? Garlic or Ginger? Hot pepper?
Adust seasoning.
If it’s too thick you can add more chicken stock.
If it’s as you like it, simmer until the chicken is at least 165 degrees internally, then serve.
Service:
Serve Chicken Korma with steamed basmati rice, and naan bread.
Garnish with chopped cilantro.
Thai Basil Chicken with Shitake Mushrooms
Ingredients:
1 pound of boneless skinless chicken breasts or thighs, cut into small pieces
2 tbsp oil
1 bell pepper, sliced
1 small sweet onion, sliced
1 cup of sliced Shitake mushrooms
1 cup chopped Thai basil
Serve with Jasmine rice or quinoa
Marinade Ingredients:
1 tbsp garlic, minced
1 1/2 tbsp ginger, minced
1 tbsp minced lemongrass, minced
2 to 4 tbsp Oyster Sauce (low sodium)
1 red Thai chili, minced
2 tbsp soy sauce (low sodium)
1 tbsp fish sauce
2 tsp brown, coconut, or palm sugar
Marinade Execution:
Prep all ingredients (chicken, and vegetables) and hold them separately in the fridge
In a stainless bowl add all marinade ingredients, mix, and taste
Is it sweet enough? Does it have enough hot pepper? Adjust seasoning, then add the chicken
Cover and place in the fridge for at least 2 hours
Final Execution:
When the chicken is finished marinating, this is when you should start your rice.
When the rice is almost finished cooking, heat your wok on high and get to work
Moving quickly, when your wok is hot add the oil, when the oil ripples, add the chicken to brown, and stir
When the chicken is 90% done, add all the vegetables, and stir
When the chicken is finished cooking and the vegetables are hot but al dente, add the basil and stir.
Taste the chicken, does it need anything, if it’s as you like, serve it!
Make sure you serve it hot, and with rice, quinoa, or your favorite grain!
Laotian Grilled Chicken
(Ping Gai)
Ingredients:
2 lbs chicken (Drums, Breasts, or Thighs)
1 1/2 tbsp chopped lemongrass
5 cloves garlic crushed
1 tbsp Sambal Olek or Sriracha
1 1/2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp black pepper coarsely ground
1 tbsp ground coconut, palm, or brown sugar
1 bunch cilantro, chopped
Execution:
Mix all the marinade ingredients together in a bowl.
Add the chicken and coat well
Pour everything into an air-tight container and refrigerate for at least two hours or overnight.
You can bake in a preheated oven to 350 degrees or crank on your grill to medium-high heat and grill until the chicken has reached an internal temperature of 165 degrees or higher.
Serve with stir-fried veg and rice or on a salad with sesame garlic ginger dressing.
Garnish with a slice of lime and chopped fresh cilantro. If you don’t like cilantro add Thai basil.
Greek Gyro Turkey Burgers topped with Tzatziki Sauce
Served with Greek Lemon Potato Wedges
Planning and prep:
Make the tzatziki sauce first,
Prep the potatoes next,
Finish by prepping the burgers last.
Hold in the fridge until you are ready to cook.
Order of cooking:
Put your potatoes in the oven first
Roast potatoes until they are about 90% done
Start your burgers
Sear burgers and finish in the oven
Assemble and serve
Greek Gyro Burger
Ingredients:
1 1/2 pounds ground turkey (dark meat) or if you prefer, use ground beef 80/20
2 1/2 tbsp Panko breadcrumbs
2 tsp mayo
3/4 tsp kosher salt
1/4 tsp pepper
1/2 tsp granulated onion
1 tsp granulated garlic
1 tbsp dried oregano
1/2 tsp dried thyme
1 tbsp lemon zest
2-4 tbsp Worcestershire sauce
Execution:
Make these ahead of time
Place all ingredients into a stainless bowl and mix until incorporated.
Do not overmix. You don’t want a tough burger.
Cover and place in the fridge for an hour to set and for flavors to marry.
Forming the Burgers
I typically use my hands when forming a burger patty.
With clean hands, gently form them into a rough ball shape, just pressing enough to ensure the meat holds together,
Then I place them on a flat surface and press them down
When formed, place on a plate, cover, and place in the fridge for an hour to set.
Cooking Your Burger:
Preheat your oven to 400 degrees
Then warm your pan on medium
Place some olive oil in the pan and swirl around to coat the pan
Increase pan heat to medium-high.
Place burgers in the pan. press down gently and make sure they sizzle. You want them to brown and caramelize.
Sear the burgers on the first side for 3 minutes.
Flip the burgers and cook another 3 minutes
Finish in the oven for another 5 to 7 minutes or until the internal temperature is 165 degrees or higher.
Place on your bread or bun of choice, toasted if you like, then top with tzatziki, lettuce, tomato, and onion
Serve with Greek Lemon Potato Wedges
Tzatziki Sauce
Ingredients:
Prep this ahead of time!
1 1/2 cups of Greek yogurt
2 tbsp extra virgin olive oil
1/4 cup fresh dill, chopped
1/2 cup of minced seedless cucumber
1 tsp lemon juice
3 cloves garlic finely minced
salt and pepper to taste
Execution:
Prep all ingredients
Place all ingredients into a stainless bowl and mix together
Taste it, does it need anything? Salt? Pepper? Lemon juice? Garlic? Dill?
Adjust seasoning and if tastes the way you like it, place it in the fridge to chill
Greek Lemon Potato Wedges
Ingredients:
Prep and marinate ahead of time
4 large Yukon Gold potatoes (8 medium), peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Execution:
Heat oven to 400 degrees.
Place potatoes in a stainless bowl with olive oil, lemon juice, dried oregano, salt, and pepper.
Toss potatoes until well coated.
Place potatoes on a cookie sheet and, arrange potatoes in a single layer.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes.
Turn potatoes halfway through for even browning; add a little water if all the lemon juice has been absorbed before they have fully browned.
If desired, garnish with oregano
Lebanese Chicken Fatteh Bowl
Ingredients:
4 bone-in or boneless chicken breasts, skins removed
Poaching Liquid:
Water (enough to cover chicken breasts)
1 tsp Salt
1 tbsp apple cider vinegar
2 dried bay leaves
2 cinnamon sticks
6 whole cardamom pods, lightly crushed
6 whole cloves
1 tbsp extra virgin olive oil
1 medium yellow onion, peeled and thinly sliced
3 garlic cloves, crushed
1 Tsp sweet paprika
Execution for Chicken:
Place all ingredients for the poaching liquid in a pot. Bring to a boil for 5 minutes, then down to a very light simmer for another 5 minutes.
By steeping the aromatics they will create a flavorful poaching liquid.
Put chicken into the lightly simmering pot and poach until done.
Do not overcook, if you do the chicken will be dry.
Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone.
To be sure of proper doneness, use an instant-read thermometer.
Insert stem of the thermometer into the thickest part of the meat, when it reads 165 degrees or higher it’s done.
When done, cool in the fridge, reserve the poaching liquid and keep warm on the stove top.
In the meantime, make your yogurt mint sauce and tomato, cucumber salad.
If you want to have rice to accompany the dish this would be the time to do it!
Mint Yogurt Sauce
Ingredients:
1 1/2 cups of Greek yogurt
2 tbsp extra virgin olive oil
1/4 cup of minced seedless cucumber
1 tsp lemon juice
3 cloves garlic finely minced
4 tbsp chopped fresh mint. If you don’t have mint, cilantro or fresh chopped parsley will do.
salt and pepper to taste
Execution:
Prep all ingredients
Place all ingredients into a stainless bowl and mix together
Taste it, does it need anything? Salt? Pepper? Lemon juice? Garlic?
Adjust seasoning and if tastes the way you like it, place it in the fridge to chill
Tomato Cucumber Salad
2 medium English(seedless), Persian or Conventional cucumbers (seeded), and diced
3 fresh ripe tomatoes, seeded and diced
1/2 of a small minced red onion
a handful of minced fresh parsley
4 to 5 tbsp extra virgin olive oil
4 to 5 tbsp fresh lemon juice
Salt and pepper to taste (I use about 1/2 tsp of each)
Top with a sprinkle of Zaatar spice (if you have some)
“What is Za’atar spice?
Za’atar as a prepared condiment is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added.”
Execution:
Medium dice all vegetables
Place in a stainless bowl
Add chopped parsley
Add fresh lemon and extra virgin olive oil
Add salt and pepper then toss
Sprinkle with the Za’atar spice
Taste it, does it need anything? More salt? Pepper? More oil? More lemon? If it’s as you like, serve it chilled or at room temperature.
Final Execution: Assembly
In a saute pan over medium heat add a 1/2 cup of poaching liquid and the cooled shredded chicken to heat.
Sprinkle with paprika and if needed season with salt and pepper.
Place a lid on to heat through
Time to taste. Does it need anything? Adjust seasoning.
Cook for 5-7 minutes and stir until the chicken is well-coated and warmed through.
Remove from heat, reserve and assemble your dish.
To serve: In a large bowl, add rice then spoon the Lebanese chicken and the cool tomato, cucumber salad next to it.
Top with a generous scoop of the mint yogurt sauce, sprinkle with paprika and Zaatar spice.
Serve with warmed pita bread,
Enjoy!
Turkey Meatballs
Ingredients:
1 1/2 pounds ground turkey (dark meat) or if you prefer, use ground beef 80/20
2 1/2 tbsp Panko breadcrumbs
1 egg
3/4 tsp kosher salt
1/4 tsp pepper
1/2 small onion (grated)
1 tsp minced garlic
1/2 tsp fresh chopped thyme
1/2 tsp fresh chopped rosemary
1/2 tsp fresh chopped sage
1-2 tbsp Worcestershire sauce
2 tsp Dijon mustard
2 tbsp fresh parsley leaves chopped
Finishing Ingredients:
4 tbsp olive oil (for browning the meatballs)
Your favorite tomato sauce or mine
Execution:
Place all ingredients into a stainless bowl
With clean hands, gently mix, until everything is incorporated
Place in the fridge to chill and set (for about 1 hour)
Before you do anything else, sample and taste then adjust your seasonings, if necessary.
How? Make a very small patty and cook until it’s done (165 degrees internally) cool, and taste.
Does it need anything? If it tastes as you desire, make your meatballs, if not adjust the seasonings.
Using a #30 scoop (1.25 ounces) shape your meatballs and place them on a plate or tray.
If you want your balls to be bigger, hell, make them bigger.
Finishing Execution:
In a pot, on medium high, add olive oil until it ripples. Then add your meatballs.
Don’t crown the pot, and allow them to brown.
Once browned, turn them with a spoon and brown the other side.
Add tomato sauce, until almost covered
Simmer, covered until meatballs are cooked thoroughly (165 degrees internally)
Server over pasta, zoodles, in a sandwich or as an appetizer.
Portuguese Piri Piri Chicken
Ingredients:
Yield: About 2 cups
1/2 cup olive oil
1/4 cup apple cider vinegar
1 white small onion, quartered and roasted
1 medium red pepper, seeded and roasted
1 large fresh jalapeno pepper seeded, leave fresh
4 fresh red (cayenne or African Birds eye) chili peppers
1 1/2 tablespoons of smoked paprika
6 - 8 garlic cloves
1 tbsp ground coriander
1 tbsp fresh thyme
splash of worcestershire sauce
Salt and pepper to taste
Execution for Vegetables:
Preheat oven to 400 degrees fahrenheit
Chop and seed accordingly then place in a stainless bowl, toss with salt, pepper and olive oil
Place all veg on a cookie sheet and roast until browned DO NOT BURN!
When browned put aside to reserve
Piri piri sauce Final Execution:
Place all vegetables in a blender or food processor
Add vinegar and all dry ingredients
Pulse to get things going
Once you’ve started to blend the vegetables, slowly add the oil
Keep adding the oil until the sauce is smooth, (if you need to add a little more that’s okay).
Add salt and pepper and taste, does it need anything? Salt? pepper? Worcestershire? Garlic?
Once you’ve adjusted the sauce it should be garlicy, smoky, tangy and spicy.
Chicken Roasting or Grilling Execution:
Use enough of the sauce to coat chicken legs, thighs (bone on or out) or chicken breasts
You can cover and refrigerate them for at least 1 hour however, if you’d like a richer flavor, marinate the chicken for 24 hours for deeper flavor penetration.
Once marinated you can roast in the oven or grill
To roast chicken in the oven: Preheat oven to 425 F
Place chicken on a baking sheet, roast until chicken has an internal temperature of 165 degrees or higher, baste intermittently with reserved piri piri sauce.
To Grill: Place the chicken, skin side down, on the grill over indirect heat. Close the lid on the grill and cook for 15 minutes. Using tongs to turn the chicken.
Close the lid and cook for 20 minutes longer. Baste the chicken generously with about half of the reserved piri piri sauce.
Turn the chicken again, close the lid and cook for 5 minutes longer.
Generously baste the chicken with the reserved piri piri sauce one more time,
Cook, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh away from the bone registers 165°F
Serve with extra Piri Piri sauce.
Spicy Korean Grilled Chicken
Ingredients
2 pounds boneless chicken thighs or breasts
Marinade Ingredients:
1 tablespoon sugar
4 tablespoons soy sauce
4 tablespoons rice wine
2 tablespoons Korean red chili paste (gochujang). *If you don't have Korean red chili paste, Sriracha will do.
3 tablespoons honey
2 tablespoons of grated apple (any apple will do). It helps to keep the chicken moist.
2 tablespoon sesame oil
1/4 medium onion, grated (about 1/4 cup)
2 tablespoons minced garlic
1 tablespoon grated ginger
pepper to taste
Marinade Execution:
In a large stainless bowl mix all ingredients and add chicken. Marinate overnight or at the very least 2 hours
When finished marinating
Time to Grill:
Preheat a lightly oiled grill over medium high heat. 350 - 375 degrees
When grill is hot, add the chicken pieces.
Grill until thoroughly cooked, about 4 to 6 minutes each side. (165 degrees internally or higher) and slightly caramelized.
Be careful with your temperature while grilling. The sugar content in the marinade will cause the chicken to burn. So, turn it down if you need to. Also, put the chicken on the shelf rack in your grill and roast for a bit to finish.
You can also cook the chicken indoors in your oven. Sear on the stove top and then finish in the oven at 350 degrees. (Again, internal temperature of 165 or higher)
Garnish with red chili and fresh cilantro or sesame seeds.
Serve with yellow rice, stir fried vegetables and sweet and spicy cucumbers. Here is the recipe.
Braised Chicken Thighs with Mushrooms Tomatoes Tarragon & Port Wine
Ingredients:
8 boneless, skinless chicken thighs (with skin or without)
4 whole cloves garlic chopped
2 tablespoons olive oil
1/4 pound of cremini and button mushrooms, sliced
3 tablespoons finely chopped shallots
1 stalk of celery finely chopped
1/4 cup Port wine or dry sherry, no cooking sherry, as it has way too much salt in it and frankly it’s crap.
2 1/4 cups of my tomatoes sauce (button below)
2 tablespoons chopped fresh tarragon
salt and pepper to taste
Execution:
Prep vegetables
Season chicken with salt and pepper then reserve on a separate plate before browning
In a large pan on medium high add olive oil and when the oil starts to ripple, add the chicken to brown, 3 to 4 minutes per side to get proper caramelized color.
Add celery and garlic while the chicken is browning.
Add mushrooms, give it a toss then a pinch of salt and pepper
Add port to deglaze.
Add tomato sauce then tarragon and stir
Simmer on low for 35 to 45 minutes until the chicken is cooked thoroughly (165 degrees or higher internally) and all the vegetables are tender
Taste, and adjust seasoning, does it need anything? Salt? Pepper? Herbs?
If it is as you like and it’s absolutely delicious, serve it!
Serve it with wild rice, farro or on top of pasta
Classic Chicken Caccitore
Ingredients:
8 boneless, skinless chicken thighs
1/2 cup of AP flour, season it with salt and pepper
2 tablespoons olive oil (more if needed )
1 medium onion, medium dice
1 small red bell pepper, medium dice
1 large carrot peeled and sliced
1 large stalk of celery, medium dice
6 to 8 cloves of minced garlic
12 oz sliced mushrooms
2 tbsp capers
1 tbsp dried thyme or 4 to 6 fresh sprigs.
1 tsp dried oregano
1 tsp dried basil
1/2 teaspoon red pepper flakes
1/2 cup of red wine (whatever you are drinking). Don’t use cooking wine, as there is way too much salt in it.
28 oz crushed tomatoes, or 3.5 cups of my recipe of Classic tomato sauce, link below.
Salt and pepper to taste
Execution:
Prep vegetables
Dredge chicken in seasoned flour and reserve on a plate before browning
In a large pan on medium add olive oil and crushed red pepper
Add all vegetables, except mushrooms and saute until onions are translucent
Add mushrooms, give it a toss then a pinch of salt and pepper
In a separate cast iron pan, on medium high, add 2 to 4 tbs of olive oil, wait until the oil starts to ripple, then add the chicken thighs (4 at a time) and brown for 3 to 4 minutes per side to get proper caramelized color
Add all dried herbs and a pinch of salt and pepper
When the first 4 thighs are browned add to the sauteing vegetables
Brown the next 4 thighs, season and in the same pan, deglaze with red wine
Place the remaining thighs in the large pan with all of the vegetables and stir together
Pour the degalzed wine on top and stir
Add tomato sauce, bay leaves and stir
Add capers and stir
Simmer on low for 35 to 45 minutes until the chicken is cooked thoroughly (165 degrees or higher internally) and all the vegetables are tender
Taste, and adjust seasoning, does it need anything? Salt? Pepper? Crushed red pepper? Herbs?
If it is as you like and it’s absolutely delicious, serve it!
Serve it with wild rice, farro or on top of pasta
Korean BBQ Chicken Tacos
My take on the classic Korean Chicken Taco
Korean BBQ Chicken Taco Ingredients:
Serves 4
2 Lbs boneless / skinless chicken thighs
16 soft flour tortillas
Bulgogi Marinade:
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 Tbsp Gochujang (Korean Hot Pepper Paste)
1 1/2 Tsp Rice Wine Vinegar
3 Tbsp Brown Sugar
2 Garlic Cloves, Minced
2 Inches Fresh Ginger, grated
2 Tbsp Vegetable Oil
Sesame Seeds, for garnish
Bulgogi Marinade Execution:
Whisk all ingredients together in a stainless bowl
Add chicken.
Toss in the marinade
Cover and place in the fridge for at least 2 hours.
Korean BBQ Sauce Recipe:
1 cup ketchup
6 tbsp soy sauce
2 tbsp light brown sugar
3 tbsp rice wine vinegar
1 1/2 tbsp Gochujang (Korean Hot Pepper Paste)
3 tsp sesame oil
2 tsp fish sauce
2 tbsp honey
sesame seeds for garnish
Korean BBQ sauce Execution:
Over medium heat in a saucepan
Add sesame oil, garlic and ginger, heat to release essential oils, Do Not Burn.
Whisk in remaining ingredients
Being to a boil, then turn down to a low simmer.
Simmer for 20 minutes
Cool and reserve.
Sriracha Tzatziki Sauce:
1 1/2 cups of Greek yogurt
A couple of squirts of Sriracha sauce (depending on how hot you like it), you decide.
2 tbsp extra virgin olive oil
1/2 cup of minced seedless cucumber
1 tsp lemon juice
3 cloves garlic finely minced
salt and pepper to taste
Sriracha Tzatziki Sauce Execution:
In a stainless bowl, whisk all ingredients together
Reserve, covered in the fridge.
Chicken Grilling Execution:
If you have a gas grill, preheat to medium high.
Make sure the grates are clean and oiled
When the grill reaches around 375 to 400 degrees, place the chicken on the grill.
Grill until thoroughly cooked, about 4 to 6 minutes each side. (165 degrees internally or higher) and slightly caramelized.
Grill until you get defined grill marks, turn chicken over, turn down the grill and pull grill lid down to finish.
Paint with BBQ sauce and if you have a shelf in the grill place the chicken there and finish roasting
Cook until (165 degrees internally or higher)
When chicken is finished cooking, put on a platter , tent with foil and rest for 10 minutes.
Warn tortillas
Slice the chicken and get ready to assemble your tacos.
Finish with Sriracha tatziki sauce
Garnish with sesame seeds, cilantro and lime…if you don’t like cilantro, use Thai basil,
Serve hot!!
Alternative, if you don’t want to make tacos, just grill the chicken, slather with BBQ sauce and have a green salad on the side!
Whole Butterflied Grilled Chicken with Honey Dijon Lavender BBQ Sauce
Ingredients:
1 4 to 6 lb roasting chicken, butterflied, ( back and breastbone removed). Any good butcher or meat department can do this for you
Chicken Rub Ingredients:
1 Tbsp Kosher salt
1/2 Tbsp granulated garlic
1/2 Tbsp granulated onion
1 Tbsp cracked black pepper
1 Tsp red pepper flakes
1 Tbsp Dried Thyme
Place all dry ingredients into a bowl, mix thoroughly and reserve.
Honey Dijon Lavender BBQ Sauce Ingredients:
1/2 sweet onion diced
3 cloves of garlic minced
2 to 4 tbsp olive oil
1/2 cup of Dijon mustard
1/4 cup honey
juice of 3 lemons
1 tsp dried thyme
1 tbsp of fresh lavender leaves (if you don’t have lavender use sauce as is)
1 tbsp granulated garlic
1 tsp granulated onion
pinch of red pepper flakes
1 tsp vanilla
2 tbsp Worcestershire sauce
salt and pepper to taste
water as needed, if the sauce gets too thick
Sauce Execution:
In a sauce pan over medium heat
sweat onions and garlic in olive oil (just sweat the vegetables no color needed)
add hot pepper flakes
add honey, then add the Dijon and whisk
stir in lemon juice
add dry ingredients and whisk
add Worcestershire
stir in vanilla
add lavender and whisk
salt and pepper to taste
taste it, does it need anything? Now is the time to adjust your flavors
If the sauce is too thick add a little water to thin it out
simmer for 30 minutes and reserve
Final Execution:
Rub the chicken with olive oil and liberally season with the rub
Preheat your grill to 325 to 350 degree, you are going to be grilling using indirect heat.
Indirect grilling is a barbecue technique in which the food is placed to the side of the heat source instead of directly over the flame to avoid flame-ups. This can be achieved by firing up only some burners on a gas barbecue or by placing coals to one side of a charcoal grill.
The bird will need to grill for about 1 1/2 hours or until it reaches 165 degrees or higher internally
Place aluminum drip pan under the chicken to avoid flame-ups and unnecessarily grease dripping into your gill.
Once the grill reaches temperature, place chicken skin side down on a clean and oiled grill, using indirect heat (not directly over the flame).
You are now using your grill, like your oven…just with smoke.
Close the lid and leave the chicken to sear. Color is flavor!! Roughly 20 to 30 minutes.
Turn over and close the lid
Pay attention to you chicken and do not over cook!
Allow the bird to roast.
Once the chicken is 3/4 of the way cooked (about 150 degrees internally) baste on some BBQ sauce
Watch your temp, you want a golden brown bird
The bird is ready once it reaches the safe temperature of 165 degrees or higher
Once it is finished cooking, baste more sauce on and let it rest (tented) for 10 to 15 minutes
Serve with your favorite sides and more sauce!!
Braised Chicken Thighs with White Wine & Porcini Mushrooms
Definitely a dish to be served during colder months, earthy and delicious!
Serves 4
Ingredients:
2 lbs boneless chicken thighs
1 cup of seasoned flour for dredging chicken
A couple of tbsps of olive oil for browning chicken and sauteing the mushrooms and vegetables
1 lb of sliced crimini mushrooms (baby bellas)
2 oz. of dried porcini mushrooms (slowly steeped in 2 cups of hot water or chicken stock)
1 small sweet onion - diced
1 stalk of celery - diced
1 carrot peeled and diced
4 cloves of garlic - sliced
2 bay leaves
2 tbsp of fresh rosemary - chopped
1/2 cup of dry white wine
salt and pepper to taste
Execution:
Season flour with 1 tsp salt and 1 tsp pepper
Dredge chicken, coat thoroughly with flour and put aside
Dredging the chicken with flour will assist the sauce to thicken
In a small pot, add 2 cups of water or chicken stock, then the dried porcini mushrooms to steep on medium.
Save the porcini mushroom liquid, it will be used for the sauce
In a heavy bottomed skillet, heat olive oil on medium high
When oil is starting to smoke, place dredged chicken in the skillet to brown 6 minutes per side
Don’t crowd the pan and make sure the chicken is sizzling, if it is; you know your temperature is right
While the thighs are browning…watch your temperature…DO NOT BURN.
Sprinkle 1 tbs of chopped fresh rosemary on the chicken and add the bay leaves
In another pan (on medium) add some olive oil and saute the onions, garlic, carrots and celery, until the onions are translucent.
Season with salt and pepper
When the onion mixture is ready, pour over the browning chicken
Make sure the pan with the chicken in it is still pretty hot, because you are eventually add white wine to degalze.
In the same pan (that you sauteed the onion mix) on medium high, add a little more olive oil then the crimini mushrooms
Brown the mushrooms and season with salt and pepper
When the mushrooms are ready, add to the chicken and incorporate
Add white wine and reduce by half
You see that the sauce is beginning to come together and thicken
Add porcini mushrooms and it’s liquid
Bring to a boil, then reduce the temp, put a lid on and simmer for about a half hour
Taste the sauce…does it need anything? Salt? Pepper?
Take the lid off and simmer on low for another half hour or until the chicken is tender and the sauce is thickened a bit
Add the rest of the rosemary and stir
Remove the bay leaves
Taste again, is it the way you like it? If it is, plate up
Serve with roasted potatoes, rice or on top of pasta
Check out the video below it will give you the recipe step by step for Italian style chicken thighs
Grilled Chicken Shawarma
Grilled Chicken Shawarma Ingredients:
Serves 4
2 lbs boneless, skinless chicken thighs
Chicken Shawarma Marinade:
1/2 cup full-fat Greek yogurt
1/2 cup olive oil
2 tbsp turmeric
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. cinnamon
1 tsp paprika
1 tsp oregano
1 tsp. kosher salt
1 tbsp. freshly ground black pepper
6 cloves garlic, minced
Juice from 1 lemon
1 tsp of lemon zest
pinch of hot pepper flakes
Execution:
Place all ingredients in a stainless bowl and whisk together. Add chicken, toss to coat with the marinade, cover with plastic wrap and place in the fridge for 2 hours
Tzatziki Sauce:
1 1/2 cups of Greek yogurt
2 tbsp extra virgin olive oil
1/2 cup of minced seedless cucumber
1 tsp lemon juice
3 cloves garlic finely minced
4 tbsp chopped fresh dill
salt and pepper to taste
Execution:
Whisk all ingredients together and taste...does it need any further seasoning? Salt? pepper? lemon juice? If it tastes the way you like it, place in the fridge for at least 10 minutes before serving.
Time to grill:
If you have a gas grill, preheat to medium high.
Make sure the grates are clean and oiled
When the grill reaches around 375 to 400 degrees, place the chicken on the grill.
Grill until thoroughly cooked, about 4 to 6 minutes each side. (165 degrees internally or higher) and slightly caramelized.
Grill until you get defined grill marks, turn chicken over, turn down the grill and pull grill lid down to finish.
Grill until (165 degrees internally or higher)
Alternative execution:
(If you don't have a grill, you can roast chicken in the oven. Place chicken on a baking sheet at 425 degrees for about 30 - 40 minutes).
Serve:
Serve hot, with grilled pita bread, or flour tortillas. Top with yogurt sauce and cilantro
Alternative accouterments: you can also serve shawarma with lettuce, tomato and onion to stuff into your pita
Hearty Healthy Chicken Stroganoff
Chicken Stoganoff Ingredients:
Serves 2
4 tbsp extra virgin olive oil
1 small onion, chopped
2 cloves of garlic (minced)
2 1/2 cups crimini, (baby bella) or white button mushrooms, sliced
2 large boneless chicken breasts (4 pieces) cut into cubes.
4 tbsp sweet paprika
1 small dill pickle (finely diced)
Kosher salt and fresh ground pepper
3 tablespoons all-purpose flour
32 ounces of low-sodium chicken broth
1 tablespoon (or more) Worcestershire sauce
1/4 cup not fat sour cream, more to top finished dish
Execution:
In a stainless bowl, add cubed chicken, a little olive oil, paprika, a little salt and pepper
Toss together to coat and marinate in the fridge for 1 hour
In a large skillet over medium-high heat add olive oil
Add chicken to brown (3 minutes)
Add the onion, garlic and pickle
Add the mushrooms, stir and cook for another 3 to 4 minutes
Add flour and stir to incorporate (add a little more oil if needed). The flour will help thicken your sauce.
Add the chicken broth and bring to a boil...keep stirring.
Bring to a gentle simmer; cook until thickened, about 5 minutes.
Turn down to a simmer.
Add a few splashed of Worcestershire sauce and taste. Does it need salt? pepper? more worcheshire?
Stir in the sour cream and taste, does it need anything?? salt, pepper?
Continue simmering gently until the chicken is cooked through, about 2 more minutes.
Top chicken with some sour cream, olive oil and cracked pepper
serve over buttered egg noodles, rice, quinoa, whatever your heart desires.
How to Roast a Turkey
How I roast a turkey
When it comes to roasting a turkey, I'm a fairly traditional kind o' guy. I really don't feel a need to brine, deep fry or smoke a turkey, it's not that I don't like that kind of thing, (I do). I just prefer a well seasoned and perfectly roasted bird, it is something that is deeply satisfying and gives me great comfort.
Turkey Roasting Chart
Roasting at 325 degrees
These are approximate times, not exact. Keep an eye on your bird while it roasts!
Turkey Not Stuffed Stuffed
7 to 10 lbs 2 to 2 1/2 hours 2-1/4 to 2-3/4 hours
10 to 18 lbs 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours
18 to 22 lbs 3-1/2 to 4 hours 4-1/2 to 5 hours
22 to 24 lbs 4 to 4-1/2 hours 5 to 5-1/2 hours
24 to 29 lbs 4-1/2 to 5 hours 5-1/2 to 6-1/4 hours
INGREDIENTS
1 (11-to 12-pound) turkey.
Rule of thumb; 1 pound of turkey per person, or (1 and a half pounds to 2 pounds, if you have hungry folks) of turkey per person.
I.E. 1-8 pound turkey will yield 8 servings, 1-10 pound turkey will yield 10 servings and so on....you get the picture.
Leave turkey at room temperature before roasting, for about 1 hour. Allowing the turkey warm up a bit, ensures a even roast.
1 medium onion (rough chopped)
1 carrot (peeled and rough chopped)
1 stalk of celery (rough chopped)
1 bunch thyme
1 bunch of rosemary
4 -5 sage leaves
5 tablespoons of olive oil
salt and pepper
4 cups of water or low sodium chicken stock
deep roasting pan with rack
Roasting execution
Preheat oven to 400°
Roasting time for a 11-12 pound bird, (un-stuffed) will take roughly, about 2 -2.5 hours in a convection oven. In a non-convection oven, the roasting time will be about 1-7.5 - 2.25 hours.
All ovens vary in cooking times, and turkeys are bred to be leaner, so pay attention to your bird!
Rinse turkey inside and out, then pat dry.
Toss all chopped vegetables in the bottom of your roasting pan. (Save about 1/2 of the onion for putting in the cavity)
Put turkey on metal rack in roaster (or on top of the vegetables if you don't have a rack) and brush with olive oil and season turkey with salt and pepper.
Put onion, rosemary, sage and thyme in the turkey's cavity.
Put turkey in the oven to roast, then turn down the temperature to 325 degrees.
Roast for 1 hour and make sure the vegetables have browned, once they are. Add water or stock to the bottom of you pan. This makes stock for your gravy. You can strain out the vegetables later.
Baste with pan juices every 15 to 20 minutes.
Roast for another hour and with an instant read thermometer, insert to take the bird's temperature. Typically you want to do this at the thickest portion of the turkey, (breast or thigh).
Once the turkey reads 165 or higher the bird is done....not before.
If the turkey is done roasting, take out and let it rest for 15 minutes covered with foil.
Make the gravy or finish mashing potatoes (or both) while turkey rests.
Ponzu roasted whole chicken
What is Ponzu?
Ponzu sauce is a classic Japanese citrus sauce. It's a great dipping sauce/marinade for salads, cold noodles, dumplings, grilled meats, roasted chicken and fish.
Ingredients
Serves - 4
1 - 4lb chicken
Marinade
1/2 cup low-sodium soy sauce
1/8 cup orange juice
1/8 cup lemon juice
2 tablespoons fresh lime juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper
Mix all ingredients together in a stainless bowl and reserve about a 1/4 cup.
Place chicken breast side down in a stainless bowl with marinade and pour reserved marinade on the upside down chicken. Marinate for 1 hour, then another hour reversed.
Aromatics:
1 - 1 ounce piece of peeled ginger (chopped)
4 cloves of garlic crushed
1 small sweet onion (peeled and rough chopped)
1 carrot (peeled and rough chopped)
1 stalk of celery (rough chopped)
1/2 of a lime
Mix all ingredients together (with the exception of the lime)
Preheat oven to 350 degrees
Place 1/4 of the aromatic mix in the cavity of the chicken, with the lime (but don't pack the cavity too tightly). The rest will be placed in the bottom of your roasting pan.
Place marinated bird on top of aromatics.
Sprinkle cracked black pepper on top
Roast
Execution:
In a roasting pan, place bird in oven
For the first 45 minutes, roast without any liquid in the pan, you want to get caramelize the aromatics. This add color and flavor.
After 45 minutes add, water or or low sodium chicken stock to the roasting pan with the bird and aromatics
This will help create the beginnings of a sauce.
To make the sauce:
Yellow rice and stir fried vegetables
Roasted Greek Chicken with Oregano and Garlic
With
Roasted yukon gold & sweet potatoes with fresh sage and a chopped Greek salad
Marinade
Serves 8-10 really HUNGRY people. You can cut the recipe in half to accomodate a smaller crowd.
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 1/2 tbsp dried oregano
1/2 tbsp granulated garlic
1/2 tbsp granulated onion
1/2 tbsp cracked black pepper
1/2 tbsp sea salt
4 cloves of fresh chopped garlic
6 lemons squeezed (reserve lemon halves) and the juice.
whisk all ingredients together and reserve
Chicken 20-24 pieces (bone in, skin on) thighs, drums and breasts.
Cut 1/2 breasts in 1/2 again, so they will roast at the same time as the drums and thighs.
Toss chicken pieces in marinade, put in a stainless bowl, cover with wrap and put in fridge. For at least 2 hours.
Execution:
Preheat oven to 350 degrees
First brown chicken in a large pan , skin down with a little olive oil.
Brown over medium high to give the chicken some color.
Place chicken and lemon halves in a roasting pan and give room around the chicken so it will roast evenly.
Add some more seasonings, if you'd like before going in the oven.
Roast chicken until the internal temperature of the chicken is at least 165 degrees.
Garnish with roasted lemons and fresh oregano
Serve with a chopped Greek salad and roasted yukon gold & sweet potatoes with fresh sage.
Classic beer marinated bbq chicken thighs with Dr. Pepper chipotle bbq sauce
Recipe 1
Ingredients:
Chicken Rub
3 tbsp kosher salt
2 tbsp paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp cracked black pepper
1 tbsp dried thyme
1 tbsp dried rubbed sage
BBQ sauce:
1- 20 oz Dr. Pepper
1/2 cup brown sugar
1/2 cup cider vinegar
1 cup ketchup
1/4 cup molasses
2 tbsp Worcestershire sauce
1/2 tsp chipotle powder
Making the sauce
In a stainless pot add soda
Bring to a boil, reduce till it is thick and syrupy. Bring to a medium heat.
Add brown sugar and vinegar, Worcestershire, ketchup.
Take off heat when sugar is dissolved.
Add 2 tbsp of spice rub and chipotle powder
Simmer for 20 - 30 minutes
Cool and reserve.
Recipe 2
Execution:
Marinade
1/2 cup olive oil
2 cloves garlic, chopped
3 tbsp chopped onion
½ cup chopped fresh parsley
1½ cups beer
3 tbsp Chicken rub
4 lbs of boneless chicken thighs
In a large stainless bowl. Add rub: (salt, pepper, paprika, granulated garlic, granulated onion, thyme, sage) add to olive oil. Add garlic, onions, and parsley. Mix together. Slowly add beer because it's gonna foam.
Add chicken
In another large stainless bowl. Pour marinade over the chicken in to make sure all chicken has been coated with the marinade, cover and marinate at least 2 hours. Overnight is better.
Recipe 3
Technique:
Fire up the grill or if you don't a grill, the oven and roast at 350
Dust thighs with *chicken rub
Get grilling
Cook till 3/4 done and paint with BBQ sauce
Continue cooking till the internal temperature is 165 degrees or higher.
Paint more sauce on
Serve with oven roasted rosemary Yukon gold potatoes or grilled corn and salad.