CHERRY BOMB CHICKEN
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
- Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
- Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
- Brush each chicken piece with thyme and oil mixture.
- Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
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