Tag: Chicken
Turkish Skin-On Chicken Breasts
Turkish Skin-On Chicken Breasts
These Turkish chicken breasts are highly flavorful and can be either baked or grilled. The marinade is yogurt-based, giving it a slight tang with the addition of lemon juice and the tomato paste. You can also use this marinade on other chicken parts, lamb, and even fish. Use boneless skinless chicken cut into cubes and grill on skewers to make kabobs.
Servings: 4
Equipment
- parchment paper
- baking pan
Ingredients
- 4 boneless skin-on chicken breasts
- 1 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 6 garlic cloves minced
- 2 tbsp tomato paste
- 1 tbsp Aleppo pepper flakes
- 1 tbsp sea salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1/8 tsp ground cinnamon
Instructions
- Mix all of the marinade ingredients together.
- Marinate the chicken breasts for at least 8 hours, preferably overnight; making sure to get the marinade under the chicken skin.
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Place the breasts on the pan.
- Bake for 35-40 minutes until the skin is crispy and the internal temperature reads 165°.
Chicken Souvlaki
Chicken Souvlaki
Souvlaki is the general Greek term used for skewered and grilled meats. This method of cooking has been dated back to 2000 B.C. Today, souvlaki is considered Greek fast food; typically served with pita, cucumbers, tomato, and tzatziki, with a side of fried potatoes. Souvlaki can be made with chicken, pork, beef, or lamb.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken breast cut into 1 1/2” cubes
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1 lemon juiced
- 8 garlic cloves minced
- 2 tbsp oregano
- 1 tbsp rosemary
- 1 tsp sweet paprika
- 1 tsp white pepper
- 1/2 tsp salt
Accompaniments
- pita
- tzatziki
- cucumber sliced
- tomato sliced
Instructions
- Mix together the marinade ingredients.
- Marinate the chicken breast for up to 24 hours.
- Skewer 5-6 pieces of the chicken breast per stick.
- Place the charcoal in the chimney starter and light until they are grey. Place the skewers directly over the charcoal.
- Grill for about 3 minutes on all 4 sides until cooked through.
Green Buffalo Wings
Green Buffalo Wings
I was making different marinated wings at work for the stuperbowl at the crack of dawn and I asked myself, “why not green buffalo wings?” So I made it happen. The sauce is just like the orange buffalo sauce made with a cayenne pepper base, but now with green tabasco. I added a bunch of minced garlic and a serrano pepper to give it an extra kick.
Equipment
- immersion blender
Ingredients
Wings
- 3 lbs chicken wings
- 1 tbsp dried oregano
- 1 tbsp dried cilantro
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
Green Buffalo Sauce
- 4 tbsp unsalted butter
- 6 garlic cloves minced
- 1 serrano pepper chopped
- 1/2 cup jalapeño tabasco sauce
- 2 tbsp Worcestershire sauce
- 1/4 cup cilantro chopped
Instructions
- Mix the spices together and season the chicken wings. Place on a wire rack over a baking sheet lined in foil.
- Bake in a preheated 400° oven for 30 minutes. Flip the wings.
- Bake for another 30 minutes until crispy.
- Melt the butter in a small pot on low heat. Add in the garlic and serrano. Sauté for 3-4 minutes.
- Add in the jalapeño tabasco, Worcestershire sauce, and cilantro. Purée with an immersion blender and turn off the heat.
- Toss the wings in the sauce.
