Tray Baked Chicken Thighs with Roasted Grapes and Arugula

Chicken and Roasted Grapes

 

Yields: 4 servings

 

Zest of 1 lemon (grated on a Microplane)

10 (3-inch) sprigs fresh thyme

1¾ boneless skinless chicken thighs (approximately 6 chicken thighs)

2 tablespoons extra virgin olive oil

¾ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

1 pound seedless red grapes

4 packed cups arugula (5 ounces)

2 teaspoons balsamic vinegar

 

Adjust an oven rack 5 inches from the broiler and set the oven to broil.

Add the lemon zest, thyme, chicken thighs, olive oil, salt and pepper to a large mixing bowl. Mix to combine.

Place chicken thighs on an aluminum foil lined sheet tray.

Add grapes to the same large mixing bowl and mix so that you coat the grapes with the excess olive oil and seasoning left in the bowl.

Distribute grapes on the sheet tray, but do not cover the chicken. (You may need to do some rearranging on the sheet tray so nothing is overlapping.)

Place sheet tray in oven and set a timer for 7 minutes. After 7 minutes, flip the chicken. Continue cooking for another 7 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees with a digital thermometer.

Remove sheet tray from the oven and transfer chicken and grapes to a plate (don’t pour out the jus!).

Add arugula to a large mixing bowl. Pour ¼ cup of the warm chicken/grape jus from the sheet tray over the arugula. Add the balsamic vinegar and gently fold to combine. Season with salt.

Serve by dividing the arugula onto plates. Top each salad with chicken and some roasted grapes. Got any leftover jus? Drizzle it over each plate for extra flavor.

 

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Dragon Fruit Salad with Lemony Chicken & Butternut Purée

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Dragon Fruit Salad with Lemony Chicken & Butternut Purée

Enjoy this recipe recently featured in Clean Eating Magazine. Photo by Ronald Tsang.

 

Yield: 4 servings

Carrot Ginger Puree:

4 cups water

1 pound peeled and medium diced (1/2-inch) butternut squash (3 1/3 cups)

1 pound peeled and thinly sliced (1/4-inch discs) carrots (2 1/3 cups)

2 teaspoons peeled and grated fresh ginger, (grated on a Microplane)

5 tablespoons unsalted butter, cut into 20 small cubes (each tablespoon quartered)

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

In a large pot (which fits a steamer basket), add 4 cups water. Insert steamer basket and add squash and carrots to the basket. Cover with a lid and turn heat to high. Once steaming, reduce heat to medium and steam for 20 minutes. Carefully transfer steamed veggies to a blender and add ginger, butter, orange juice, lemon juice, salt and pepper and blend on medium low until smooth. Keep covered until service.

 

Roasted Chicken:

1 pound boneless, skinless chicken thighs

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2½ teaspoons finely chopped fresh thyme

2 teaspoons grated and finely chopped lemon zest, grated on a Microplane

 

Adjust an oven rack to the top position and preheat the oven to 400 degrees Fahrenheit.

Pat the chicken thighs dry and coat with olive oil on both sides. Season the thighs evenly (both sides) with salt and pepper followed by the thyme and lemon zest.

Line a sheet pan with foil and evenly space the chicken thighs on the sheet pan. Place, uncovered, in the oven.

Cook until the thighs reach an internal temperature between 165 and 170 degrees Fahrenheit, approximately 15 to 20 minutes. Transfer the chicken thighs to a cutting board to rest for 10 minutes, loosely covered with foil, before slicing chicken into ½-inch strips.

 

Dragon Fruit Salad:

1 medium shallot, peeled and diced small (3 tablespoons)

2 tablespoons apple cider vinegar

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 dragon fruit (1 pound), peeled and diced into ¼-inch pieces (2 cups)

1 medium apple (6-ounces) (preferably Braeburn, Fuji, or Honeycrisp), unpeeled, cored, quartered and thinly sliced (1/16-inch slices)

¼ pound frisée, cut into 2-inch pieces (2¼ packed cups)

10 medium fresh mint leaves, finely chopped (1 tablespoon)

1/3 cup pomegranate seeds

1/3 cup roughly chopped toasted almonds

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Place all ingredients in a medium bowl and gently fold to combine.

To serve, scoop ¾ cup of the puree into large shallow bowls. Top puree with 1 cup of the salad and arrange sliced chicken on top.

Tamarind Glazed Chicken Wings

These sweet and spicy chicken wings are so delicious (just look at those beauties!) that you should probably double or triple the batch… Actually, let’s say definitely triple the recipe…

Tamarind Glazed Chicken Wings

 

Tamarind Glazed Chicken Wings

Yield: 1 to 2 servings

 

Tamarind Glaze

1 teaspoon tamarind paste

½ cup freshly squeezed orange juice

1 teaspoon sriracha sauce

1 teaspoon soy sauce

1 tablespoon honey

1 large garlic clove, peeled and minced

 

Mix all ingredients in a small saucepan over medium heat. Cook until sauce reduces to about 3 tablespoons.

 

Chicken Wings

1 pound organic chicken wings, patted dry

½ teaspoon kosher salt

freshly ground black pepper, for seasoning

½ tablespoon baking powder

½ teaspoon raw white sesame seeds

 

Place an oven rack on the middle position and preheat oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil and place a wire rack on the sheet tray.

Place chicken wings in a medium bowl and season with salt and pepper. Add the baking powder and toss to combine. (The baking powder will help keep the chicken skin dry and crispy!)

Place chicken wings, skin side up, on the wire rack and bake for 30 minutes.

Remove from oven, flip the wings, brush on half of the glaze, flip the wings back over, brush on the remaining glaze, then sprinkle evenly with sesame seeds.

Return to oven and cook another 5 to 7 minutes, until a beautiful deep brown color is achieved and the internal temperature reaches 165 degrees Fahrenheit.

 

 

 

 

Recipe Review: Week of July 1

Just a reminder of the great recipes posted on my blog last week.

Time to get shopping!

Recipe Review Week July1

 

Grilled chicken thighs with homemade barbecue sauce (top lef)

Homemade barbecue sauce (left middle)

The bacon makes everything better burger (bottom left)

Tomatillo tomato salsa (top right)

German-style potato salad (bottom right)

Grilled Chicken Thighs with Homemade Barbecue Sauce

What’s perfect with homemade barbecue sauce? How about some grilled chicken? Yup, it’s definitely summer now!

Grilled Chicken Thighs with Homemade Barbecue Sauce

 

Grilled Chicken Thighs with Homemade Barbecue Sauce

Yield: 3 to 5 servings

 

2 ½ pounds boneless skinless chicken thighs

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

One batch of homemade barbecue sauce*

 

Pat the chicken thighs dry and season with salt and pepper. Let sit out at room temperature for 30 minutes.

Place half of the barbecue sauce in a small bowl. Refrigerate the other half for enjoying later!

Heat the grill to a medium-high flame. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Using tongs, add the chicken thighs to the grill. Do not reposition the chicken once on the grill. Set a timer and cook the chicken for 2 minutes. Flip the thighs and continue cooking for another 2 minutes.

Flip again and brush with homemade barbecue sauce. Then set your timer for 2 minutes. After 2 minutes, flip again and brush with sauce. Set your timer and cook for an additional 2 minutes.

Depending on the thickness of your chicken thighs and the heat of your grill (including hot and cold spots on your grill), you will continue the process of flipping, brushing and cooking for 2 minutes anywhere between 16 and 22 minutes.

How do you know when the thighs are done? Place a digital thermometer into the thickest part of the thigh. You are looking for an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a thermometer, go grab one online or at your local kitchen store. (This thermometer is my favorite – by ThermoWorks.) If you find yourself without a digital thermometer, you can also test doneness by cutting into the thighs; the juices should run clear.

Remove the chicken and place on a cutting board to rest for 10 minutes.

 

*If there is any leftover barbecue sauce in the small bowl that you have been brushing the chicken, be sure to discard to avoid any cross contamination. You can use your reserve batch if you want some extra for serving.