Tag: Chicken
Spicy Roast Chicken Pieces
Spicy Roast Chicken Pieces
This marinade for the chicken is the same one used for pork bulgogi. I used drumsticks for this recipe since they were on sale for $.69lb. For roasting breasts, drumsticks, or thighs, cook for at least 50 minutes. Wings will take about 40 minutes.This chicken recipe is also great on the grill. Make sure to cook your chicken pieces indirectly. For dark meat chicken, the internal temperature needs to read 180 degrees. White meat needs to read 160 degrees.
Ingredients
- 3 lbs chicken pieces your preference
Spicy Korean Marinade
- 2/3 cup gochujang paste
- 1/4 cup soy sauce
- 1/4 cup cooking wine
- 4 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tbsp minced ginger
- 1/2 medium onion grated
- 1 small green apple grated
- 2 green onion finely chopped
- 1/2 tsp black pepper
Instructions
- Mix all marinade ingredients together. Marinate your chicken pieces for at least 4 hours, preferably overnight.
- Preheat your oven to 350 degrees. Place the chicken on a rack on a baking sheet lined in foil. Roast for 50 minutes, flipping the chicken half way through.
- Let rest for 10 minutes before serving.
Jamaican Jerk Skewers
Jamaican Jerk Skewers
Want a quick and easy appetizer? Well this is it. Here is a good example of the versatility of the Jamaican Jerk marinade. I made 3 different skeweres in this recipe: pork, chicken, and shrimp.For the chicken, I used boneless skinless thighs. You can definitely use chicken breast if you want. Just my personal preferance. For the pork, I used pork sirloin. Pork loin or tenderloin are also suitable substitutes to use. For the shrimp, I used 21-25 count. For maximum flavor, the pork and chicken should marinate overnight. Shrimp doesn't need to marinate for more than 15 minutes.If you would prefer to grill these, please do. They will take about the same time on a hot charcoal grill.
Ingredients
- boneless skinless chicken thighs
- pork sirloin
- shrimp peeled and deveined
- Jamaican jerk marinade
Instructions
- Slice the pork sirloin into 1/4" thick slices.
- Marinate the pork sirloin slices overnight.
- Cut the boneless skinless chicken thighs into thirds length wise.
- Marinate the boneless skinless chicken thighs overnight.
- Marinate the shrimp for 15 minutes.
- Set your oven to broil. Skewer up all of the pork, chicken, and shrimp. Make sure that our skewers were saoking in water for at least 30 minutes to prevent burning.
- Put the skewers on a rack on a baking sheet lined with foil.
- The chicken skewers will take 7-8 minutes a side.
- The pork skewers with take 6 minutes a side. The shrimp skewers take 3-4 minutes a side.
Chicken Liver Bistek
Chicken Liver Bistek
I have a huge love for chicken livers. I grew up eating fried livers all the time.This recipe is a Filipino take on liver and onions using chicken livers in a tangy lemon/soy sauce.The most important thing to do when making this recipe is to pat dry your chicken livers before frying. If you don't, they will make the oil spatter like never before. Let me tell you: frying chicken livers naked is not sexy like cooking bacon naked. You will regret it if you do. So pat dry them livers.
Ingredients
- 1 lb chicken livers
- 1/2 cup flour
- 3 tbsp cornstarch
- 1 tsp salt
- 1/4 tsp black pepper
- juice of 1 lemon
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp butter
- 1/2 large white onion thinly sliced
- 6 garlic cloves minced
Instructions
- Mix together the juice of a lemon, soy sauce, and water. Set aside.
- Mix togther the flour, cornstarch, salt, and pepper. Set aside.
- Rinse and wash your chicken livers. Most importantly, make sure you thoroughly pat dry the chicken livers.
- Dredge the chicken livers in the flour mix. Make sure the livers are evenly coated, with any excess shaken off.
- In a saute pan, add 1/4 cup of cooking oil over medium high heat. Add the chicken livers.Make sure to not overcrowd the pan.
- Cook for 4-5 minutes a side. These don't need to be completely cooked through yet since they will be cooked again.
- Drain the livers on a paper towel.
- In another large skillet, saute the onions and garlic in butter over medium heat for 3-4 minutes
- Pour in the lemon soy sauce mixture and bring to a boil.
- Toss the chicken livers into the sauce for 1 minute. Plate and serve.
