Chicken—it’s what’s for dinner!

4/29/15 Cook’s Corner

Cluck-Cluck-Cluck

At our house many last minute meals begin in the freezer. If I’ve been gone all day, individually frozen chicken parts can be quickly thawed, prepped, cooked and put on the table. It’s what I call a “biological function” meal. Chicken is a low fat protein that is relatively inexpensive and tasty when paired with a vegetable and rice. Still, chicken entrés can get boring.

So I started a quest to spice up the bird. Cut up whole chickens are seldom available anymore, although you can ask your butcher to do it for you. (At our house Chuck does it. I’m not allowed to handle sharp knives!). However, most of the time when I am only cooking for two, I don’t need an entire chicken. We just need a couple of pieces. Once a rarity, individual portions are now readily available.

Most packages of fresh or frozen chicken are breasts and that’s what usually resides in our freezer. But when it comes to flavor—the thighs rule. They have a slightly higher fat content than breasts but with the skin removed, the fat is also decreased. So sometimes I get wild and crazy and buy thighs for the following recipes.

I’m real good at oven frying chicken; baking a whole chicken in the Crockpot; or handing it to Chuck to grill. But it does get boring! So I’ve been trying some simple marinades and “Rubs” to perk up our taste buds and make our meals cluck!

Marinades not only add flavor but also help to keep the chicken moist. Prepare the marinade in a non-metallic bowl or plastic bag. Add the chicken and refrigerate. When ready to cook, dispose of the marinade. Never use marinade from raw meat. . If you want to use some marinade as a basting sauce, set some aside at the beginning and bring to a boil before applying to the cooked chicken.

Rubs are sort of a dry marinade that is rubbed directly on the chicken and allowed to set 20 min. or overnight. Any combination of spices can be used. The following recipes are for four servings. But if you like them, be sure and quadruple the recipe and store it in an airtight container for future use.

BTW: If you don’t like the combinations below, be brave and experiment with your own. Lawry’s makes a great lemon marinade that I change up with soy sauce and whatever suits my fancy. Enjoy!

Citrus Herb Marinade

1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon rosemary

1/2 teaspoon thyme

Asian Ginger Marinade

1/4 cup light soy sauce

1 teaspoon sesame oil

1 garlic clove, minced

1 teaspoon ginger

1/2 teaspoon minced parsley leaves

Honey Mustard Marinade

2 tablespoons mustard

1/4 cup soy sauce

4 teaspoons honey

1 tablespoon lemon juice

1/4 teaspoon ground ginger

Hot and Spicy Rub

1 1/2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

Spicy Mediterranean Rub

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon pepper

1/2 teaspoon cayenne pepper

Indian Ginger Rub

1 teaspoon cardamom

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon garlic salt

1/2 teaspoon pepper

SPICY HONEY BRUSHED CHICKEN THIGHS

8 skinless, boneless, chicken thighs

Spice Rub

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon ground red pepper

Basting sauce

1/3 cup honey

3 teaspoons cider vinegar

Turn on the oven broiler. Combine six spices in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 min. on each side

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush half of honey mixture on chicken. Broil 1 minute. Remove pan from oven and turn pieces over. Brush chicken with remaining honey mixture. Broil until chicken is done. Serves 4 (2 thighs per serving).

NOTE: Serve with garlic-roasted potatoes and a fruit salad.

BAKED HONEY MUSTARD CHICKEN THIGHS

CHICKEN: 8 bone-in, skin-on chicken thighs

RUB

 1 tablespoon olive oil

1 tablespoon whole grain mustard

 Kosher salt and freshly ground black pepper, to taste

SAUCE

3 tablespoons Dijon mustard

3 tablespoons whole grain mustard

 3 tablespoons honey, or more, to taste

2 tablespoons chicken stock, or more, to taste

1 tablespoon olive oil

3 sprigs rosemary

Preheat oven to 400 degrees F.

To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.

Make the sauce: In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached. Set aside.

Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard sauce and sprinkle with rosemary.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately with rice and veggies.

Keep it simple and keep it seasonal! 

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 that are delicious, family oriented and easy to prepare.