SEARED HERB-MARINATED CHICKEN
Pungent from the fish sauce and garlic, sweet and sour from the honey and lime, and spicy from the jalapeño, the Houston chef Chris Shepherd likes to serve these golden-skinned chicken thighs with a green papaya salad. But anything crunchy and coleslaw-like will fare just as well. The longer you marinate the thighs, the more complex they become; four hours is a bare minimum. If you'd like to use white meat, choose bone-in, skin-on breasts for the juiciest result.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
- Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
- Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
- Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
- Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 1602 milligrams, Sugar 8 grams, TransFat 0 grams
LEMON SAGE CHICKEN MARINADE
The bright flavors of lemon and sage transform bland chicken breasts in this simple and fast marinade.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Ingredient
Time 6h55m
Yield 6
Number Of Ingredients 8
Steps:
- Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.
- Pour the marinade into a freezer zip-top bag. Add breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade. To Bake: Preheat oven to 400 F. Line a rimmed baking sheet with foil and insert a baking rack. Bake chicken breasts for 40 to 45 minutes or until meat thermometer reaches 170 F in the thickest part of the meat not touching bone. Crisp the skin under the broiler for a few minutes, if needed. Do not overcook or the chicken will be dry.
Nutrition Facts : Calories 616 kcal, Carbohydrate 23 g, Cholesterol 193 mg, Fiber 4 g, Protein 72 g, SaturatedFat 5 g, Sodium 592 mg, Sugar 11 g, Fat 27 g, ServingSize 6 pieces (6 servings), UnsaturatedFat 0 g
SEARED MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL
Make and share this Seared Marinated Breast of Chicken With Tomato and Basil recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut each chicken breast in half.
- Pound pieces lightly to a thickness of about 1/4 inch.
- Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
- Add the chicken pieces and toss to coat well.
- Season with salt and pepper and toss well again.
- Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
- Remove the chicken to room temperature about 30 minutes before cooking.
- Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
- Add the garlic and cook, until it is light brown, about 2 minutes.
- Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
- Return to the heat.
- Stir in the peperoncino, season with salt.
- Simmer about 5 minutes.
- Stir in 1/4 cup of the basil.
- Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
- Add as many of the chicken pieces as will fit in a single layer.
- Cook until well browned on the underside, about 2 minutes.
- Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
- If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
- Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
- Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
- Sprinkle with the remaining 1/4 cup shredded basil and serve.
Nutrition Facts : Calories 421.9, Fat 29, SaturatedFat 4.3, Cholesterol 96.8, Sodium 182.9, Carbohydrate 6.5, Fiber 1.6, Sugar 3.1, Protein 33.6
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