Chicken Satay with Peanut Sauce

 

• 2 pounds chicken breasts or thighs* sliced into 1 1/2″ wide strips by 3-5″ long
• 3 tablespoons olive oil
• 1/4 cup coconut milk plus more as needed (may sub water)
• 1/3-1/2 cup smooth peanut butter
• 12-15 skewers

MARINADE/SAUCE

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon chili paste
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon basil
• 1 teaspoon coriander
• 1/2 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
  
  
  

• Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove ⅓ cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
• When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
• OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
• GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
• SKILLET: Heat 1 ½ tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
• Add reserved Sauce to a small saucepan along with ¼ cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in ⅓ cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
• Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.
  
  
  (Source:https://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe/#wprm-recipe-container-34702)

Easy Chicken Shwarma

 

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• salt and pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 ½ tablespoons canola oil

• SPICE MIXTURE: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and spice mixture. Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Brush chicken with canola oil; season with salt and pepper, to taste.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately with tzatziki sauce.

(Source: https://damndelicious.net/2023/06/23/easy-chicken-shawarma/)

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)

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/)

15 Minute Grilled Salmon

1 – 1 ½ lbs. salmon fillet cut into 4 pieces
Olive oil

For the House Seasoning:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil

Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).

Grill the Salmon: Heat grill to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side. The salmon is done when it flakes easily with a fork.

(Source: https://www.theseasonedmom.com/grilled-salmon/)

Chicken Marinade

1⁄4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1⁄2lemon, juiced
1⁄2 cup brown sugar
1 1⁄2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves


In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.Then whisk in olive oil and pepper.

Place chicken in the mixture. Cover and marinate chicken in the fridge 8 hours or overnight.

Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees. Discard marinade.

Lightly oil your grill or broiler pan. Grill or broil about 10 minutes per side.

(source: http://www.geniuskitchen.com/recipe/amazing-chicken-marinade-29598)

7-Up Marinade (for Grilled Chicken!)

2 cups 7-Up
1 cup soy sauce
1 Tbsp. horseradish
½ tsp. minced garlic
1 cup oil

In a medium bowl, mix all ingredients together. Trim Chicken and poke holes with fork. Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge. Marinade 8 hours or overnight

Grill chicken and eat up!

(source: https://www.chef-in-training.com/2012/06/easy-7-up-marinade/)

Honey Mustard Chicken Kabobs

INGREDIENTS
Kabobs
1 1/2 lbs. chicken, cut into 1 1/2” cubes
1 lb. red potatoes cut into 1 1/2” cubes
1 large red onion cut into 1 1/2” chunks
2 medium zucchinis, cut into 1/4” slices
salt and pepper

Honey Mustard Marinade
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tsp EACH parsley, paprika, garlic powder & salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

ADD LATER:
3 tablespoons olive oil

Honey Mustard Dip
Reserved unused marinade (in directions)
1/3 cup sour cream
2 tablespoons mayonnaise

INSTRUCTIONS:
Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.

Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.

All of the remaining unused Reserved Marinade will be used for basting.

When ready to cook, thread chicken and veggies onto skewers.

TO GRILL
Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.

(Source: https://realhousemoms.com/honey-mustard-chicken-kabobs/)

Southwestern Grilled Sweet Potato Salad

I had never considered adding sweet potatoes to a salad, but it was incredible, and I will do it again and again from here on out.

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.

Note-the salad will keep in the refrigerator for 2 days.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/)