PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES
Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
- Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
- Set the oven to broil with a rack set about 4 inches from the broiler.
- Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
- To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.
BBQ-JELLY GLAZED CHICKEN
A quick 30-minute marinade in BBQ sauce and grape jelly gives this broiler-fryer chicken its sweet and tangy glaze.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Mix barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan.
- Bake 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
DELECTABLE MARINATED CHICKEN
I have experimented with so many marinades for chicken using my neighbors as guinea pigs and this one has been branded by all as simply delectable, thus the title.
Provided by Wilemon
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
- Preheat an outdoor grill for medium heat.
- Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 12.2 g, Cholesterol 142 mg, Fat 32.6 g, Fiber 0.6 g, Protein 40.3 g, SaturatedFat 5.9 g, Sodium 1084.2 mg, Sugar 8.4 g
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