I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish. This started with boneless thighs and a couple of lemons and evolved from there. I started thinking sticky chicken because I have done that and had good luck. Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken. I chopped the chicken into one inch pieces but it would be fine to leave them whole. Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes. Turn once to brown both sides.
While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry. I added a couple tablespoons of chili garlic paste to add some zing. When the chicken is nicely browned toss with the thickened sauce and serve over rice. I added steamed broccoli for this dish but it can be served on the side.
I always send folks to this page when they ask for a gumbo recipe. It’s for a chicken and sausage gumbo but easily adapts to whatever meat you have on hand. The pictured gumbo has the chicken and sausage, plus precooked shrimp and crawfish tails that were added just at the end to warm through.
The Anaheim peppers are doing great out on the patio and I needed to do something with them. They seemed big enough for stuffing and a search for a recipe turned up this one. She used mozzarella but I thought Monterey jack would work. The six minute parboil worked fine. Grill chicken breasts and shred them for the stuffing mix, the cream cheese acts as a binder. I didn’t have any green onions, should have chopped some chives but didn’t.I wish I had shredded the chicken a little better but it worked out OK. I had enough to stuff six peppers. These went into a 375 oven and I looked at them after 15 minutes – there was just a hint of brown on an edge or two so I cranked the oven to 500 and kept a close watch, removing them after about 5 additional minutes.Her mole recipe would have been fine, I guess, but I know my ancho sauce recipe so I used it. Simmer some dried ancho or similar chilies in a cup or two of water or broth and let them steep, then puree them with the liquid in a blender when they are cool. I pushed mine through a sieve to remove any skin bits or seeds and poured it back into a saucepan. In a skillet sweat half an onion with garlic, oregano, ground cumin, black pepper and salt then add to the chilies along with a splash of fresh lime juice and a tablespoon of tomato paste and simmer until thick.I plated them atop a bed of Spanish rice along with refried beans, guacamole, and sour cream. These were very good!
I’ve been seeing this dish around the web and it sounded good enough to give it a try. There are scores of recipes for it but I’ve found the Allrecipes site is very good for placing reviews from real people who have modified the basic recipe to more suit their tastes and it’s worth your time to look at a few of them. I followed the suggestions in the review that was rated the best positive review, the one that begins: “I grew up in Texas…”I didn’t have any bell peppers so I used a few of the green Anaheims from my patio garden. The method of layering the ingredients and pouring the canned soups and tomato bits mixture over the top worked better than I was thinking it did when I pulled the casserole from the oven. I was expecting the topping mixture to soak through more than it did, but I think it was the better for that.The veggies and chicken kept a lot of their own character rather than being a more homogeneous, undifferentiated, glop that would have been the result if the soup mix had been layered in as well. I’d also note that the chili powder mixed in with the shredded cheddar added to the eye appeal. I think adding different veggies to this same general recipe would be interesting. I’m thinking beans or maybe corn. Hominy?
Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better? So let’s jump right into the food portion of our festivities.
These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).
Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.
JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)
And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).
Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.
Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.
Grilled Bourbon Chicken Appetizers
- 1- 1/2 lbs boneless skinless chicken breasts
- 3/4 cup firmly packed brown sugar
- 1/4 cup chopped Chipotle peppers in adobo sauce
- 1/4 tsp cayenne pepper
- Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
- 8 oz pineapple chunks
- 12 strips of sliced bacon (should be a pound)
- 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*
Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)
Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.
To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.
(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).
Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.
*please don’t forget this step or all you’ll have for appetizers is flaming skewers.
That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here). Have a safe and happy 4th! – TaMara
These have chicken, sour cream, salsa verde, and Monterey jack. I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours. They did hold up better to handling than the 100% corn variety and didn’t taste bad. Still…I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese. The dish baked in a 400 oven for 20 minutes or so.I garnished it with cotilla cheese and some jalapeno slices. Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo. I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.The guac is simply mashed avocado with a dash of lime juice and a pinch of salt. The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro. I has a splash of lime juice as well.