This recipe is inspired by @skinnytasteand the delicious Peruvian chicken on her website!
Ingredients: 1 cup beer 1/4 cup rice vinegar 1/3 cup lemon juice 4 tsp cumin 4 garlic cloves, minced 2 tbsp honey 1-2 tbsp fresh basil (or mint, parsley or cilantro), chopped 2 whole chickens, spatchcocked Smoky paprika
Dipping sauce: 2 whole avocados 2 tbsp mayo Juice 1/2 lemon 1/2 tsp cumin 1 tbsp sriracha hot sauce (to taste) 1 tbsp basil Salt and pepper
Directions: Mix together all ingredients from beer to basil to create a marinate. Place chicken in a large ziploc bag and pour marinade over chicken. Let marinate overnight. I made sure to flip the bag over before I went to sleep and again right when I woke up to be sure both sides of chicken get to sit in the marinade. Preheat oven to 425°F. Remove chicken from marinade (I tried my best to scoop out all the garlic and herbs) and place on baking sheet, skin side up. Sprinkle generously with smoky paprika. Bake uncovered for about 45 minutes. Test for doneness with meat thermometer. In the meantime, prepare the dipping sauce, by mixing together all the ingredients.
Ingredients: 2 boneless skinless chicken breasts, cut into cutlets 1 tbsp smoky paprika 1 tsp cumin 2 tbsp fresh parsley, chopped Zest 1 lemon 2-3 tbsp extra virgin olive oil Salt and pepper Oil to grill
Directions: Mix together all ingredients for marinade and coat chicken. Allow to marinate for about an hour. Grill (on grill pan or on bbq) – turn when chicken is becoming more opaque and easily lifts from pan. Flip and grill for a few more minutes on the other side .
Ingredients: 1 tbsp zaatar 1-2 cloves garlic 1 tbsp honey 1 tbsp Dijon mustard 1/4 cup extra virgin olive oil Salt and pepper 2 handfuls of baby carrots, washed and dried 2 boneless, skinless chicken breasts, cut into strips 1/4 purple cabbage, shredded 1 head fennel, sliced
Directions: Preheat oven to 400°F Mix together zaatar, garlic, honey, Dijon, oil, salt and pepper. Spread baby carrots on a sheet pan. Pour approximately 1/3 of zaatar mixture onto carrots, coating them well. Roast for 20-25 minutes, until softening. Remove from oven and add chicken, fennel and cabbage to the tray. Coat with remaining oil mixture and mix everything well. Bake for an additional 15-20 minutes. Check chicken for doneness with meat thermometer.
This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!
Ingredients: 1 1/4 cup extra virgin olive oil 2 cups peeled garlic cloves A few springs fresh rosemary 1/2 tsp salt Freshly ground pepper 1/2 tsp paprika 6 bone-in chicken breasts
Directions: Part 1 – make your confit: Preheat oven to 350°F. In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. Bake for 1 hour. Allow to cool and blend using an immersion blender. .
Part 2 – make the chicken: Preheat oven to 375°F convection. Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .
The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking.
Ingredients: 12 pargiot (boneless, skinless chicken thighs) 2 tbsp soy sauce or gluten free tamari 2 tbsp extra virgin olive oil Juice of 1/2 lemon 1 tbsp honey 1 tbsp fresh ginger, minced 2 cloves garlic, minced 1 tsp sesame oil Squirt of sriracha hot sauce Sesame seeds and mint for garnish .
Directions: Mix together soy sauce, oil, lemon juice, honey, ginger, garlic, sesame oil and sriracha. Pour over chicken and allow to marinate for about an hour. Heat oil in grill pan over medium-high heat. Remove chicken pieces from marinade and grill for about 6-8 minutes per side, checking for doneness with meat thermometer. Garnish with sesame seeds and fresh mint.
Dressing 1 garlic clove 1/4 cup extra virgin olive oil Juice 1/2 lemon 1/2 tsp each sumac, salt, Greek seasoning Pepper 1 tsp (or more) honey
Salad: Spinach Kalamata olives Sliced tomatoes Chopped cucumbers Handful fresh mint, chopped Pita chips . Mix together Greek seasoning blend, lemon zest, garlic and oil. Coat chicken. Allow to marinate for about 15 minutes. Pan fry for a few minutes per side (check for doneness with meet thermometer- it depends on the thickness of your cutlets). . In the meantime, mix all dressing ingredients together and set aside. . Assemble salad and top with sliced chicken. . Enjoy! . Greek seasoning blend: 1 tbsp oregano 1 tsp sumac 1 tsp salt 1 tbsp garlic powder 2 tsp freshly ground pepper 1 tsp Trader Joe’s umami seasoning 2 tsp parsley 1 tsp basil 1 tbsp paprika 1/4 tsp cinnamon . Just blend all ingredients together!
Ingredients: 1 tsp Dijon mustard 1 tbsp silan (date syrup) 1/4 cup extra virgin olive oil 2 tbsp chopped fresh rosemary 3 cloves garlic, minced 1 tsp smoky paprika Zest of 1 lemon 1/2 tsp sea salt Freshly ground pepper 4 boneless, skinless chicken breasts, each cut in half to form 2 cutlets.
Directions: Mix together mustard, silan, oil, rosemary, garlic, smoky paprika, lemon zest, salt and pepper. Spread over chicken. Allow to marinate for up to an hour. Grill on BBQ or grill pan over medium-high heat, flipping when edges get white and chicken starts appearing slightly opaque. Use a meat thermometer to check for doneness. (Cilantro just for picture purposes, I actually dislike it and accidentally bought it).
Ingredients: 12 boneless, skinless chicken thighs 1 cup mixed basil and parsley 5 cloves garlic 1 tsp sumac Freshly ground pepper (lots) 1/2 tsp sea salt Zest of 1 lemon 1/4 cup extra virgin olive oil Juice of 1/2 lemon
Directions: In a blender, mix herbs, garlic, sumac, pepper, salt, lemon zest and oil. Place chicken pieces in a bowl and spread herb mixture over chicken. Let marinate for about an hour. Grill chicken for about 4-5 minutes per side over medium high heat. (I used my cast iron pan – you know it’s ready when the chicken releases easily). When it’s almost done cooking, squeeze a bit of lemon juice onto the chicken.
Ingredients (very roughly): Cauliflower and broccoli florets, cut small Baby carrots, halved Asparagus, cut into thirds 3 skinless boneless chicken breasts, cubed (I would have used thighs but they had a smell when I took out the package, it does change the cooking time) Chickpeas, drained and rinsed Shawarma seasoning Extra virgin olive oil Lemon juice Sea salt Humus Cabbage Olives Tahini Whatever other shawarma fixings you like Tortilla wraps (option 1) Rice, cooked according to package directions (option 2) Kale (option 3)
Directions: Preheat oven to 400°F. On a sheet pan, spread cauliflower, broccoli, carrots and chickpeas. Coat with oil, shawarma seasoning and a light sprinkle of salt. Bake for 20 minutes. In the meantime, coat chicken and asparagus with shawarma seasoning, a bit of olive oil and some lemon juice. When the 20 minutes are up, add chicken and asparagus to sheet pan. Return to oven for additional 20 minutes (check the thickest piece of chicken for doneness) *note that the pan should be overcrowded, you can always divide the mixture into 2 pans* . Serving options: Option 1: spread humus on a tortilla and fill with chicken, vegetables and any other toppings you like (including olives, cabbage etc) . Option 2: make a rice bowl with all the chicken, vegetables and additional toppings. Garnish with tahini and zaatar. . Option 3: enjoy over a kale salad. The juices from the chicken will be quite flavourful. All you have to add is a drizzle of oil, lemon juice and if you’d like, some tahini
Anyone who lives in Montreal has heard of the ice storm of ‘98. The city was out of commission for 2 weeks – schools were closed, businesses were closed too and many many people lost power. The day before the Ice Storm, my mom bought tons of chicken breasts because it was on sale. When we lost power, she put the chicken in our neighbor’s freezer, and over the week, it traveled to my grandparents’ house and then my aunt and uncle’s cold storage room and finally our friends who invited us to stay with them. At this point, my mother had to cook the chicken. She used this recipe (which comes from her friend Barbara with of few of my own adaptations) and it has since been dubbed “Ice Storm Chicken”.
Ingredients: 1 whole chicken, cut into eighths 1/4 cup oil olive 1/4 cup soy sauce or GF tamari juice and zest of 1 lemon 1 Jalapeño pepper, sliced and seeds removed 3 garlic cloves, minced 2 tbsp minced fresh ginger 2 tbsp fresh mint, divided Sesame seeds for garnish .
Directions: Spread chicken evenly in baking pan. Mix together oil, soy sauce, lemon juice and zest, jalapeño, garlic, ginger and 1 tbsp mint. Pour marinade over chicken and let sit for about 1 hour (turning halfway through if you remember). Preheat oven to 375°F convection or 400°F. Bake uncovered for about 40 minutes, until juices run clear. Make sure to check dark and white meat – every oven is different and cooking time could vary. Garnish with remaining meat and sesame seeds.