Have you ever noticed there’s not really a “chicken”commercial, complete with a symphony orchestra background, or some sort of tropical looking landscape made out of cutlets? But I guess America’s favorite poultry doesn’t need any advertising. It IS what’s for dinner most of the time in an average American home…you guys must be getting so bored with this go-to staple. Well, with summer just around the corner, I thought I’d put together some fun, light ideas to utilize the season’s most abundant produce and flavors, so you can reignite the grill, and your passion, for these attractive new ways with the bird.
Maple Glazed Chicken, Sweet Potato and Apricot Skewers
Ingredients:
1 lb. boneless, skinless chicken breasts (halves) cut into medium size pieces
¾ lb. sweet potato, peeled and cubed (about 1 ½ inch pieces)
½ C pure maple syrup
2 T honey
2 T soy sauce
4-5 ripe apricots, pitted and quartered
3-4 chipolini onions, peeled and quartered
S/P to taste
8 12” metal or wooden skewers (if using wooden skewers, be sure to pre-soak them)
Directions:
Pre-heat grill to medium-high. Meanwhile, bring a large pot of water to a boil. Score the sweet potato all the way around and place into the boiling water. Let cook for about 10 minutes, and while it’s cooking make an ice bath for the potato and place it in the sink. After 10 minutes remove the potato from the pot with tongs and place in the ice bath. Let stand for 10-15 seconds, then remove all of the potato skin.
While the potato is pre-cooking, stir together the maple syrup, honey and soy sauce in a small dish, divide in half and set aside.
Thread the skewers with apricots, onions, chicken and sweet potato chunks and repeat, leaving a bit of space on either side of the skewer. Continue with the remaining items until all skewers are made, placing the skewers in a large cookie sheet. Glaze each skewer with the 1st half of the maple sauce and freshly ground salt and pepper.
Oil the grill grates and place the skewers on the grill for 4-5 minutes per side, flipping only once.
Transfer skewers to a large serving plate and brush with the remaining glaze.
Tempura Fried Chicken
Ingredients
2 T salt
1 T black pepper
1 T garlic powder
½ T paprika
¼ t cayenne
vegetable oil for frying
¼ C cornstarch
1 egg yolk
1 C AP flour
1 ½ C sparkling, ice cold water
2 boneless, skinless chicken breasts cut into strips or nuggets
Directions
Lightly coat the chicken strips in the cornstarch, shaking to remove any excess. Set aside. In a large pot or wok preheat the oil to 360 degrees F.
In a bowl, beat the egg with the cold sparkling water. Add the flour and spices and mix lightly and quickly just until smooth. Dip the chicken into the batter shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels.
Serve with a plum sauce or favorite dipping sauce.
Grilled Caesar Salad with Radicchio and Marinated Chicken
1 medium head romaine lettuce (about 1 lb.)
1 medium head radicchio (about 8 oz.)
½ C olive oil
1 medium clove garlic
1 small anchovy fillet, rinsed and patted dry
2 ½ T balsamic vinegar
½ t Dijon mustard
S/P
½ C grated parmesan
2 boneless, skinless chicken breast halves, from Whole Foods Market in Rocky Mountain Pepper marinade.
Preheat the grill to medium-high.
Cut the romaine and radicchio in half through the root ends. Rinse the leaves and dry well.
Pour the oil into a large baking dish. Dip the lettuces cut side down in the oil, swirling to coat well; then place them cut side down on the grill. Grill, covered, without turning, until charred and wilted in spots, 3-4 minutes. Transfer to a cutting board. Remove the cores and chop the lettuce into bite-size pieces.
Press the garlic and the anchovy through a garlic press into a large salad bowl. Whisk in the vinegar, mustard, and ½ t each salt and pepper. Transfer the lettuces and any juice from the cutting board to the salad bowl. Add the cheese and toss well.
Grill the chicken on medium-high, about 4 minutes per side, or until an instant read thermometer reads 150-160. Allow the chicken to rest and slice into strips.
Serve the salad topped with grilled chicken and croutons if desired.
Almond Crusted Chicken Strips and Nectarine Salad
Ingredients:
dressing
¼ C buttermilk
1 T plain Greek yogurt
1 T vinegar
½ t honey
2 T olive oil
1 T fresh chives, chopped
S/P
chicken:
2 eggs, beaten
1 ¾ C sliced almonds, lightly toasted
½ C AP flour
1 ½ lbs. chicken tenders, sliced into 3 strips each and lightly pounded
3 T veggie oil
S/P to taste
salad:
6 C torn butter lettuce or baby arugula
2 medium ripe nectarines, pitted and quartered
Directions:
dressing
Combine the buttermilk, yogurt, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.
chicken
Pulse the almonds and flour together in a food processor until the almonds are chopped. Grind salt and pepper over the chicken strips and toss. Place the eggs and the almond mixture in wide plates or shallow bowls.
Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.
Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken strips until light golden brown on both sides and just cooked through, 2-3 minutes per side. Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if needed.
In a large bowl, toss the lettuce or arugula with the nectarines with about half of the dressing. Season to taste with salt and pepper. Top with chicken strips and drizzle additional dressing over the chicken and serve family style.
Authentic Pad Thai with Chicken
1/3 C fish sauce
1/3 C fresh lime juice (use tamarind paste or concentrate if you can)
1/3 C agave nectar (use palm sugar if you can)
5 T vegetable oil; more as needed
1 large clove garlic, minced
1/3 C small dried shrimp, soaked in warm water for 20 minutes and drained (optional)
1 t cornstarch
3 T soy sauce
2 C thinly sliced chicken breast meat
4 large eggs
10 oz. pad thai noodles, soaked in warm water for about 20 minutes, and drained
1 ½ C chicken broth
1 C bean sprouts, rinsed and trimmed
½ C Thai basil leaves
½ C cilantro leaves
¼ C roasted peanuts (unsalted), chopped
3 scallions, sliced thin on the bias
2 Thai chiles seeded, thinly sliced
1 medium lime, cut into 6 to 8 wedges
In a medium bowl, whisk the fish sauce, lime juice (or tamarind concentrate), and agave nectar (or palm sugar) until the agave is completely dissolved. Set aside.
Whisk cornstarch and soy sauce together and place the chicken pieces in this marinade and set aside.
In a large wok, heat 2 Tbs. of the oil over high heat until shimmering hot. Add the garlic and stir-fry until golden, about 15 seconds. Add the dried shrimp and stir-fry for 15 seconds. Transfer to a medium bowl, leaving behind as much oil as possible, and set aside. Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes). Take the chicken out and set aside.
Return the wok to high heat and add 1 Tbs.of the oil. Crack the eggs into the wok and scramble gently to break the yolks, cook until just set, about 1 minute. Transfer to a small bowl and set aside. Wipe the wok of any leftover egg residue.
Heat the remaining 2 Tbs. oil in the wok over high heat. Add the noodles, broth, and fish sauce mixture. Cook, tossing occasionally, until the noodles have completely absorbed the liquid and are sizzling, 4 to 6 minutes. Add the dried shrimp and chicken, toss a few times, and divide among plates or bowls. Garnish each serving with some scrambled egg, bean sprouts, basil, peanuts, scallions, and chiles. Serve hot with the lime wedges on the side for squeezing over the noodles
As always, thanks to Whole Foods Market for sponsoring our segment and thank you to all our viewers, supporters and fans!
