A perfectly grilled, juicy chicken breast is a thing of beauty – and once you have mastered this take-it-slow technique, chicken success on the grill will be guaranteed, every time! Don’t be afraid of the lightly spiced paste, I was worried my children wouldn’t go for it. But slathered in the sweet honey glaze? They gobbled dinner right up!
Consider making a double batch of the spice paste and honey glaze. With dinner insurance in the fridge, you are just a step away from a savory dinner - simply brush some on grilled or seared meat, pork, fish or shrimp. The flavor is incredible. Happy cooking!
½ cup Olive oil
1 tbsp Honey mustard
2 tsp Garlic, minced
1 tsp Paprika (preferably sweet paprika)
1 tsp Brown sugar, light
1 tsp Oregano, dried
1 tsp Kosher salt
1 tsp Chipotle chili powder (optional)
4 - 4½ lbs of Chicken breasts, skinless and boneless, trimmed
¾ cup Honey
2 tbsp Soy sauce, low-sodium
2 tbsp Ketchup
2 tsp Dijon mustard
2 tsp Apple cider vinegar
1 tsp Sriracha (optional)
In a small bowl mix together the olive oil, honey mustard, garlic, paprika, brown sugar, oregano, Kosher salt and chipotle chili powder (if using).
Spread spice paste all over the chicken breasts and store them in a large ziploc bag. Marinate in the fridge for at least 1 hour or up to overnight. Let come to room temperature for 30 minutes before grilling.
In the meantime, in a second small bowl, whisk honey, soy sauce, ketchup, Dijon mustard, apple cider vinegar and Sriracha (if using). Set aside and reserve ½ cup to serve with dinner.
Spray the grill with canola spray and heat to high. Close grill top and allow the grill to heat to 350 - 400 degrees.
Once grill is heated, turn the burners to low, place the chicken on the grill, preferably on a slant for the grilling marks.
Grill chicken for 5 minutes and then flip to the other side.
Once the chicken has cooked for 10 minutes, brush with glaze and then flip for an additional 5 minutes. From this point forward, brush with glaze every time the chicken is flipped.
Once that time is up, flip and cook for an additional 5 minutes. At this point the chicken might be finished, or need an additional 5 -10 minutes of cooking time.
You should pull the chicken when the internal temperature reaches 160 degrees, while resting, the chicken will continue to cook an additional 5 degrees (chicken is ready to eat when the internal temperature is 165 degrees).
Once chicken is finished cooking, allow the chicken to rest 5-10 minutes before slicing.
Curry chicken salad…a marriage of my deep love of Indian food and good chicken salad. This builds on my classic chicken salad recipe with a few Indian twists. While deep in chicken salad recipe development a few weeks ago, I had a craving on my curry version, but not sure Jeff would like it, I still made a traditional one for him. Surprise! The person who claims not to like Indian food couldn’t get enough of this salad!
At this time of year there’s still some uncertainty in the weather, lots of warm days hint of Spring, but the nights can be chilly and some days you need warm socks and a jacket. This stew is the last one I make each year, it’s fresh and light, and chock full of vibrant flavors – cumin, turmeric, dried red chiles, olives and lots of lemon. While this stew is great for a family dinner, it’s also special enough to serve for a cozy dinner with friends. Don’t be scared away from the long recipe – it’s very simple actually. I also included some technique notes that hopefully will add to your cooking knowledge.
Try my recipe for poached chicken breasts. I guarantee tender, juicy and flavorful chicken – the ideal starting point for literally hundreds of recipes.
You will notice the recipe calls for 1-3 chile de Arbol (check the notes for more on them), they do make this stew a bit spicy. If you aren't sure you want it spicy make it the first time with 1 or 2 chiles. If you want to make this stew super family-friendly you could even omit the chiles entirely and only add the olives in the adult servings (I know my kids wouldn't touch olives). Your stew will still be totally delicious! Happy cooking!
¼ cup Olive oil
2 Onions, yellow, large, minced
12 tsp Minced garlic
2 tsp Kosher salt
2 tbsp Turmeric, ground
1 tbsp Cumin, ground
1 tbsp Coriander, ground
1-3 Chile de Arbol, stemmed, seeded and minced (see note)
2 Cinnamon sticks
2 Bay leaves, dried
3 (15.5 oz) cans of chickpeas, rinsed and drained, with 1 can pureed (see note)
6 cups plus ½ cup Chicken broth, low-sodium or homemade
3 Lemons, zested and juiced
4-5 lbs. Chicken, cooked and shredded (I use skinless, boneless breasts)
2 cups Green olives, small, pitted (optional)
1 (6 oz) bag Baby Spinach, with stems removed (optional)
In a Dutch oven over medium low heat add the oilve oil. Once the oil has warmed add the onions. Cook onions, stirring occasionally, until softened and slightly browned, 8-10 minutes.
Add the garlic, Kosher salt, turmeric, cumin, and coriander and continue to cook for 5 minutes more.
In the meantime, puree 1 can of the chickpeas with ½ cup of chicken broth. (If you don't have a food processor you can simply mash them with a potato masher)
Add chile(s), cinnamon sticks, bay leaves, all of the chickpeas (pureed and regular), chicken broth, the zest and juice of 2 lemons and the chicken. Stir well, adjust heat to simmer and cook for 1 hour.
Remove Dutch oven from heat. Add last lemon (zest and juice) as well as olives and baby spinach if using. Stir well. Serve immediately, or refrigerate for up to 4 days. You can also freeze for up to 1 month.
Why do I add spices so early in a recipe? Many years ago I discovered the Indian technique of "blooming" spices. All that means is you add your spices and seasonings to hot oil and allow them to cook for a few minutes. You achieve two things - one, the hot oil helps release the flavors and two, your dish has so many more layers of flavor. Give it a try! Chile de Arbol - one of my favorite aspects of cooking is that you never stop learning, there is ALWAYS a new ingredient, technique, recipe to experiment with. I came late to dried chiles - I did not start cooking with them until this winter and I was instantly hooked. They add such an interesting complexity to dishes. Yes, they are a bit expensive (a container of these costs around $5, but they last forever). Depending on your heat tolerance start with small, maybe just use 1 chile and see how you enjoy the heat. Chickpeas - They can be a wonderful way to add thickness and body to a soup or stew, so in this recipe I take 1 can and puree it in the food processor with ½ cup of chicken broth. It's a great technique to use in a variety of dishes.
For many years I stayed away from stir-fries, I was intimidated about how fast they cook and trying to have all the ingredients ready to go. Once I got over that fear, my eyes were finally opened to how stir-fries are the answer to a quick and savory weeknight dinner. This stir-fry is one of my favorites, the sauce is simple to make and so yummy, but if you don’t think your children will eat the sauce you have the option to pull some of the chicken and peppers out before adding the sauce at the end of the recipe.
Complete this meal with fluffy and tasty Jasmine rice.
Consider this stir-fry recipe a template. You can learn the technique and timing, and then swap in your family's favorite ingredients. You might not be familiar with Hoisin sauce, it has a wonderful slightly sweet flavor that really enhances this stir-fry, and will make this dinner a kid favorite. Happy cooking!
6 tbsp Hoisin sauce
2 tbsp Agave, light
3 tbsp Canola oil
3 (6 oz) Chicken breasts, skinless, boneless, cut into ½ inch thick strips
2 Peppers, large, sliced into strips (I used red)
3 tsp Garlic, minced
1 tbsp Scallions, green parts only, minced (optional)
In a small bowl combine hoisin, agave and 2 tbsp water. Whisk to combine and set aside.
Heat oil in a large skillet or wok over medium heat.
Add chicken and stir-fry for 8 to 10 minutes, until the chicken is cooked through. Remove to a plate.
Add peppers and cook until lightly browned, 4 minutes. Add garlic and cook for 1 minute more.
Pour hoisin mixture into the skillet and add the chicken back into the skillet. Reduce heat to simmer and allow the chicken and vegetables to simmer in the sauce for 2 additional minutes.
Sheet pan dinners are all the rage, and it’s easy to see why – a delicious meal and only one pan? What’s not to love? However, when you’re feeding 6 people you normally can’t make an entire meal on one sheet pan. My solution is to make my chicken and potatoes on one sheet pan and steam some veggies – so, yes, there’s 2 dishes to wash, but dinner tasted great and everyone ate their food. Ah the small victories…Sweet potatoes can be a tough sell in my house, if your family doesn’t love sweet potatoes, try my solution. Roast half sweet potatoes and half redskin potatoes, and make a deal with your kids to have a few bites of the sweet potatoes to give them a try.
Buy a big value pack of chicken for this recipe. Usually you will have 5 chicken breasts per pack, so you'll have 1 extra - poach it (see my recipe for poaching chicken) and try one of my recipes for chicken salad. Happy cooking!
3 lbs Sweet potatoes, cut into 1½ - 2 inch cubes
4 tbsp Olive oil
1 tsp Kosher salt
4 Chicken breasts, with skin and bone, cut in half so you have 8 pieces total
4 tbsp Butter, unsalted, melted
2 tbsp Brown sugar, light
2 tbsp Honey
2 tbsp Dijon mustard
4 tsp Garlic, minced
1 tsp Kosher salt
1 tbsp Thyme or Oregano, dried
Preheat oven to 450, making sure the oven rack is in the bottom third part of the oven. Line a sheet pan with aluminum foil.
Place sheet pan in the oven and preheat for 10 minutes.
Add sweet potatoes in a medium bowl and toss with olive oil and Kosher salt.
Whisk butter, brown sugar, honey, Dijon mustard, garlic, Kosher salt and thyme or oregano in a small bowl.
Carefully remove the sheet pan from the oven and place sweet potatoes in a single layer (I also always make sure to have a cut side facing down).
Place chicken on top of the sweet potatoes and brush with the sauce.
Return the pan to the oven and roast for 30 minutes, stirring the exposed sweet potatoes about halfway through. You don't need to stir the potatoes that are under the chicken.
After 30 minutes, check the chicken for doneness, you want to remove it at 160 degrees (it will continue to cook and reach the required 165 degrees).
Remove the chicken to a plate and put the tray with potatoes back in the oven. Cook for an additional 5-10 minutes, giving the potatoes that were under the chicken and chance to crisp up.
If you take my suggestion and do a sweet / redskin potato mix than you will need to start cooking the red skin potatoes first. Give them a 10 minute head start in the oven before adding the sweet potatoes and chicken. If you do spilt the potatoes 50/50 then you are going to want to rotate the chicken pieces halfway through as well. They will cook faster on the redskin potatoes, so you need to balance that out.
I don’t use the word “perfect” lightly, but here I am confident in saying this is the most delicious roast chicken EVER! I have spent years simplifying and testing roast chicken recipes, and this chicken has it all – crispy skin, succulent white AND dark meat – and best of all it’s so easy to prepare. Roast chicken for this weekend – it’s simple enough your kids will love it, yet it will be so perfectly cooked, impressive even, that you could serve this chicken as part of a casual dinner with friends.
The secret to this recipe is planning ahead. It sounds like such a small thing, but letting the chicken air-dry in the fridge for at least a few hours, and hopefully overnight, adds so much flavor and really is key to the crispy skin. Happy cooking!
7 - 7½ lb Chicken, rinsed (see note)
2 tsp Kosher salt
½ stick Butter, unsalted, melted
Line a sheet pan with aluminum foil and place a rack inside (this could be a cooling rack used in baking - it's just to elevate the chicken while it air drys).
Place the chicken on the rack and sprinkle with the kosher salt.
Refrigerate uncovered for at least 4 hours but optimally overnight.
Remove chicken from the fridge 1 hour before you want to begin cooking, it helps to take the chill of the chicken (so the cooking time is not extended).
Preheat the oven to 425.
Transfer chicken to a baking dish or roasting pan (I have a 4 quart Pyrex dish that is perfect for this size chicken).
Pour butter over the chicken.
Place the chicken in the oven and roast uncovered for 1½ hours.
Remove chicken from the oven and transfer to a cutting board (I improvise with a flexible plastic cutting board set inside a rimmed sheet pan).
Cover the chicken tightly with foil and let stand for 20 minutes (this will allow the chicken to finish cooking).
Remove the foil and check the internal temperature - it should be 165 degrees.
Let chicken rest for about 15 minutes or until it's cool enough to handle.
I know this is a big chicken - you can go as small as 5 lbs with this recipe. The only difference would be you will not need to cover with foil when you take the chicken from the oven, you would carefully transfer to a cutting board to let it rest for 20 minutes.
We are big fans of Asian food in my house, and chicken teriyaki’s one of our favorites. If you haven’t introduced your children to Asian flavors, this recipe is a great place to start. The chicken’s firm texture and sweetness from the brown sugar and honey will make this meal a kid home run. Once you’ve made this quick, easy and healthy sauce you will never buy teriyaki at the store, it’s so delicious!
I'm so excited for share this recipe. I love making Asian at home, most recipes are quick, lots are str-fries...tailor-made for busy weeknights. Plus cooking Asian food at home means no extra sodium or preservatives in your food. Happy cooking!
In a small saucepan over medium-low heat combine soy sauce, brown sugar, ginger, honey, garlci and 1½ cups water. Bring to a simmer.
In small bowl whisk cornstarch with ½ cup water.
Add the cornstarch mixture to the soy sauce mixture, whisk to combine and simmer over low heat for 5 minutes until thickened.
Place chicken cubes in a Ziploc bag and add marinate, reserving 1 cup of the sauce. Marinade for at least 30 minutes or up to overnight.
Heat oil in a large skillet over medium heat. Once oil is hot, add the chicken and cook until golden brown and heated through, 5-6 minutes total.
Serve with the extra sauce on the side, steamed vegetables and rice.
If you are doubling the recipe, make sure you cook your chicken in 2 or 3 batches. You never want to crowd the pan. If you do so, the protein with steam not sear and you won't be able to get a browned exterior on the chicken.
As soon as the weather turns colder I find myself throwing a big bag of yellow onions and a package of carrots into my grocery cart. My instinctual need to make soup arrives along with fall, and this is the soup I return to again and again all winter. This is my chicken soup for the soul…therapeutic to make, to smell in the air and best of all to eat. A warm bowl of this soup, sprinkled with some freshly grated Parmesan, is simply what soup is supposed to be.
If you have never made homemade soup, or it's just not your thing, I encourage you to give this soup a try. It's a straightforward recipe and this soup freezes beautifully. The lemon really makes this soup special, it has such a bright taste from the combination of the juice and the zest. Feel free to add more veggies to this recipe, I think spinach or kale, added at the end, would be delicious. Happy cooking!
¼ cup Olive oil
2 Onions, yellow, medium, diced
6 Carrots, diced
4 Celery, diced
6 tsp Garlic, minced
1 tsp Kosher salt plus ½ tsp
1 tbsp Thyme or Oregano, dried
10 cups Chicken broth, low-sodium or homemade
1½ cups Orzo
2 - 2¼ lbs. Chicken breast, cooked and shredded (approximately 3 breasts) (see note)
2 Lemons, large, juice and zest
Grated Parmesan to serve (optional)
Heat olive oil in a Dutch oven over medium-low heat.
Add onions, carrots and celery and saute, stirring occasionally for about 10 minutes.
Add the garlic, 1 tsp Kosher salt and thyme or oregano and continue to cook the vegetables until lightly browned, another 5 minutes.
Next add the chicken broth and increase the heat to high.
Once the broth begins to boil, turn the heat back down to medium-high and add the orzo.
Cook for 6 minutes and immediately remove the Dutch oven from the burner (you don't want to overcook the orzo).
Add chicken, lemon juice and zest and ½ tsp Kosher salt
Stir to combine and return the pot to the burner. Heat to simmer and allow the flavors to meld, simmering for 30 additional minutes.
Serve right away, or refrigerate for up to 4 days. This soup can be frozen for up to 1 month.
If you don't have any cooked and shredded chicken you can easily cook some as part of this recipe. Once you reach the stage of the recipe where you add the chicken broth, you would add the broth than add the chicken to be cooked. Holding off on cooking the orzo until the chicken breasts are cooked. Basically you would be inserting an additional step into the recipe. Simmer chicken over medium-low heat for about 30 minutes. Internal temperature should be 160 (it will come up to the required 165 while it rests). Remove chicken to a plate to cool before shredding.
Farro is my new favorite grain, it has all the flavor of brown rice with a little more “toothiness”. This recipe was originally inspired by a one-pot dinner article I read, but I found during lots of recipe testing that the chicken and farro didn’t really finish at the same time. Plus the texture of chicken breasts when they roast in the oven is so much better than when it simmers in a pot…and a sheet of aluminum foil saves you the additional pan clean-up. In our house we call a bite with different foods on it a “layer bite”, well the layer bite here is delicious – succulent chicken with perfectly cooked farro seasoned with sauteed onions, garlic and oregano, baby spinach, red peppers and tomatoes. Yum!!!
Roasted Chicken with Farro, Peppers, Tomatoes & Spinach
Author: Kate Wagner
One of my favorite winter meals, it's so comforting yet healthy at the same time. I chose to highlight red peppers and spinach, but you can easily change up the veggies to include your family's favorites. Chicken thighs would be a great swap in this recipe. Happy cooking!
2½ lbs Chicken breasts, with bone (you choice whether to keep the skin on or remove)
½ cup Apple cider vinegar
2 tsp Oregano, dried, divided
1½ tsp Kosher salt, divided
½ cup Olive oil, divided
1 Yellow onion, minced (about 1 cup)
2 Red peppers, cut into ½ inch strips
1 tsp Cumin, ground
1 tsp Paprika, sweet (regular would work fine too)
8 tsp Garlic, minced (or 8 cloves)
2½ cups Chicken stock, low-sodium or homemade
1½ cups Farro, uncooked
1 (14.5 oz) can Tomatoes, petite diced
1 (16 oz) bag Baby spinach, stems removed (optional)
Preheat oven to 375.
In a small bowl mix apple cider vinegar, 1 tsp oregano and ¾ tsp Kosher salt. Place the chicken breasts in a Ziploc bag and pour apple cider mixture over. Let stand for 15-20 minutes.
Place chicken breasts on a foil-lined sheet pan and brush with ¼ cup olive oil. Roast for 35-45 minutes, until the internal temperature is 160 (it will rise to the required 165 while it rests).
In the meantime, heat remaining ¼ cup olive oil in a Dutch oven over medium heat. Add onions, peppers, remaining ¾ tsp Kosher salt, cumin, remaining 1 tsp oregano and paprika. By adding the seasonings the flavor "blooms" in the hot oil, which means it is much richer than if you had just added later in the process.
Saute for about 8 minutes then turn the heat to low add the garlic (if you add it at the beginning it will burn) and continue cooking for an additional 5 minutes.
Add the chicken stock, farro and tomatoes. Increase the heat to high and bring to a boil.
Once the liquid is boiling, reduce heat to medium low and cover. Cook until most of the liquid has been absorbed and the farro is tender, about 30 minutes.
Stir in baby spinach if using.
Serve in shallow bowls topped with a chicken breast.
Leftovers can be refridgerated for up to 4 days or frozen for up to 1 month.
I love coming up with fun lunches for my family on the weekends. Inspiration struck in the form of a question. What are their true fav foods and can I put it on a stick? Enter the chicken and biscuit kabob! I toyed around with making homemade chicken nuggets, but decided to keep it simple and just use frozen chicken nuggets and refrigerated biscuits. Guess what takes these over the top? Honey butter! I have never seen Dashiell and Ridgely eat so quickly, raving the whole time about how good these are. Both of them came back for seconds!
As usual I was feeding lots of people, 7 in this case, so I doubled this recipe. Super-easy to do, just cover another sheet pan with foil. You could also add veggies to these kabobs. I knew my kids wouldn't like veggies in honey butter, so I did a veggie plate instead. You could up the healthy factor considerably by using organic, uncooked chicken nuggets, if you do that simply make up kabobs of chicken nuggets only and give them enough advance cooking time before adding a tray of biscuit kabobs. This recipe calls for 4 nuggets per person, I know my kids often eat more than that. If that's the case with your kids, just increase the number of skewers. You could do something like 3 nuggets and 1 piece of biscuit for each skewer - this recipe is so flexible! Happy cooking!
16 Chicken nuggets, breaded and cooked, frozen
1 (4½ oz) pkge Biscuits, refrigerated, sliced in half (I use a pizza cutter)
4 tbsp Butter, unsalted, melted
3 tbsp Honey
Preheat oven to 375.
Place chicken nuggets on a plate and microwave for 2 minutes (this will allow the skewer to piece the frozen piece of chicken).
Assemble nuggets - alternate chicken nugget with a biscuit half. You can do these in any quantity or pattern you like.
Place on a foil-lined sheet pan.
Cook for 10 minutes, in the meantime, in a small bowl whisk together butter and honey.
Remove tray from the oven and carefully brush each nugget and biscuit half with honey butter.
Place tray back in the oven and bake for an additional 2-4 minutes, or until the biscuit tops are lightly browned.