Grilled Chicken Thighs

 

2 pounds boneless skinless chicken thighs

Marinade

3 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon soy sauce
1 teaspoon lemon pepper seasoning
1 teaspoon dried rosemary slightly crushed
1 clove garlic minced

• Combine all marinade ingredients in a small bowl or a freezer bag. Mix well. Add chicken thighs and allow to marinate at least 30 minutes or up to 4 hours.
• Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side. Rest 5 minutes before serving.

(Source: https://www.spendwithpennies.com/grilled-chicken-thighs/#wprm-recipe-container-194592)

Apple Fritters

 
1 cup vegetable oil
1 1/4 cups all purpose flour 
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk 
3 medium Granny Smith apples, peeled, cored and cut into small cubes
1 1/2 cups powdered sugar 

2-3 tablespoons water

1. In a large bowl, sift together the flour, baking powder and cinnamon. Add the salt and sugar and whisk it all together.

2. In a separate bowl, whisk together the eggs and vanilla until frothy. Fold the flour mixture into the eggs, followed by the milk. Add the apples and fold through to combine. Careful not to over mix.

3. In a medium skillet, pour in enough oil to be 1/4 inch deep. Heat it over medium heat - it is hot enough when you dip the end of a wooden spoon in and it starts to bubble after a couple of seconds.
4. Place 1/4 cup of batter into the hot oil, 3-4 at a time (don’t overcrowd the pan). Cook for 3-4 minutes until dark golden, then turn and cook on the other side a further 3-4 minutes.

5. Transfer a wire rack to let them cool.

6. To make the glaze, soft the powdered sugar into a small bowl, then add the water a little at a time until you have a runny glaze.

7. Dip the tops of the fritters into the glaze, then turn glaze side up back on the wire rack for another couple of minutes.

(Source: https://therecipecritic.com/apple-fritters/#wprm-recipe-container-115903)

Chili Lime Chicken

 

• 1 pound chicken breasts pounded to 1/2 inch thickness

Chili Lime Rub

• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1-4-1/2 teaspoon chipotle chili powder 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar
• fresh-squeezed lime juice from 1 lime (about 2 Tbls)
• Lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

GRILLING DIRECTIONS

1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.
2. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
3. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through.
4. Remove chicken from grill and let rest 5 minutes before slicing.

(Source: https://carlsbadcravings.com/purpose-chili-lime-chicken-rub-marinade-recipe/)

Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice

 

• For the meatballs:
• 1 pound 93% lean ground chicken
• 1 egg
• ½ cup panko breadcrumbs 
• ¼ cup very finely diced white onion
• ⅓ cup finely diced cilantro
• 1 jalapeno, seeded and diced
• ½ Tbls hot sauce (i.e. sriracha or cholula)
• 1 tablespoon low sodium soy sauce 
• 1 1/2 tablespoons coconut sugar
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp cayenne
• ½ tsp salt
• ground black pepper
• 1 Tbls olive oil

• For the rice:
• ¾ cup jasmine or basmati white rice 
• 1 (15 ounce) can light coconut milk
• 1 cup heaping cup frozen or fresh pineapple chunks
• 1 red bell pepper, julienned
• ¼ cup finely diced cilantro

INSTRUCTIONS:

In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Place a large deep skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

Reduce the heat to medium-low and add in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low and cook for 20 minutes.

1. After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers. To finish it off, add in cilantro over rice and meatballs. Serve immediately. Makes 4 servings. Garnish with scallions.
   
   (Source: https://www.ambitiouskitchen.com/firecracker-chicken-meatballs/)