Feta-Brined Chicken Sandwiches

Feta-Brined Chicken Sandwiches

Chicken and whipped feta sandwiches are the ideal addition to any springtime picnic basket.

 

The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

 

 

Active: 30 mins         Total: 1 hr           Yield: 4

 

 

Ingredients:

1/2 pound feta, crumbled, plus 3/4 cup of the brine
1 tablespoon Louisiana-style hot sauce, preferably Tabasco
Four 4-ounce chicken cutlets
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
Four 6-inch ciabatta rolls, split and toasted
Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving

 

 

Directions:

Step 1

In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.

Step 2

Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.

Step 3

Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.

Step 4

Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.

 

 

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Crispy Chicken Thighs with Spice-Roasted Radishes

Crispy Chicken Thighs with Spice-Roasted Radishes

This quick chicken-and-veggies dish is great for weeknights, and you can make the Everyday Spice Blend beforehand—keeping in your pantry for added ease.

 

A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. “A common mistake is assuming a spice will taste the way it smells. But there’s often a big difference.” Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight. If you don’t want to make your own, try the Cowboy Blend, available at spicewallabrand.com, and add your own fresh rosemary.

 

 

Ingredients:

6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons Everyday Spice Blend
6 cups baby arugula
Kosher salt

 

 

Directions:

Step 1

Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.

 

Suggested Pairing:

Lime-scented Australian dry Riesling.

 

 

Crispy Chicken Thighs with Spice-Roasted Radishes
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One Skillet Taco Chicken & Rice

One Skillet Taco Chicken & Rice

Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!

 

YIELDS: SERVINGS        PREP TIME: HOURS MINS         TOTAL TIME: HOURS 20 MINS

 

INGREDIENTS:

1 1/2 c. brown rice

1 1/2 lb. chicken breasts, cut into 1-inch chunks

1 tbsp. smoked paprika

2 tsp. ground cumin

2 tsp. dried oregano

1 tbsp. olive oil

1 tbsp. chopped garlic

1/3 c. chopped onion

diced green bell pepper

(7.5-oz) can no-salt black beans, drained

large beefsteak tomato, diced (OR 1 can diced tomatoes)

2 c. red enchilada sauce

1 c. water

3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)

Sea salt & pepper, to taste

Freshly chopped cilantro, for garnish

Avocado, sliced, for garnish

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DIRECTIONS:

  1. Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
  2. Season chicken breast with smoked paprika, cumin, and dried oregano.
  3. Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
  4. Add chicken breast and cook for about 3 to 5 minutes.
  5. Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
  6. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
  7. Garnish with fresh cilantro and avocado, then enjoy!
One Skillet Taco Chicken & Rice
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Filipino Chicken BBQ on a Stick

Filipino Chicken BBQ on a Stick

Barbecue on a stick is a very popular traditional Filipino dish. It is  a popular street food in the Philippines, and is very similar to the Indonesian Satay . It is usually made from chicken or pork which is then grilled in a slightly sweet sauce on skewers. This version is made with chicken.

The recipe I give here may differ from the way others may make this, as almost everyone has their own version. This instructable will show how my family makes it. After reading it, feel free to make a version of your own!

Also, in my opinion, this is THE tastiest way to grill chicken.

 

Step 1: Find Ingredients

Find Ingredients

You don’t have to stick strictly to the given measurements of each ingredient .

Add as much or as little as you like of each per your personal preferences
( as long as you stick to the general proportions).

Feel free to substitute ingredients

All measurements are approximate.

 

INGREDIENTS :

–  3 lbs of chicken breast or chicken thigh fillets ( used in this recipe)

–  1 to 1 1/3 cups distilled white vinegar

–  1/2 cup tomato ketchup or banana ketchup, or both

–  1/3 to 1/4 cup soy sauce

–  1/3 to 1 cup ginger beer ,ginger ale or  7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink

– 2 to 3 teaspoons garlic powder

 

EQUIPMENT :

-Bamboo skewers

– 1 1-gallon plastic zip-lock bag

Have all the ingredients and equipment? Move on to step 2 to start preparation!

 

Step 2: Cut the Meat

Cut the MeatCut the Meat
 

This is almost self- explanatory.

Cut the chicken breast or thigh fillets into small square-ish pieces, or into small, short strips. Remove any fat or skin, and discard the fat if you don’t like big fat pieces (some people do).  It is OK to leave just a little fat on, as it will cook off in the grill.

If you want a tasty treat, save any chicken skin. You can put on the grill to crisp it up while brushing it with the marinade. It is very tasty.

 

Step 3: Make the Marinade

Make the Marinade

Remember, you can substitute ingredients with similar ones that you may have on hand. For example, you could use rice wine or apple cider vinegar instead of white vinegar. You probably got the point by now.

Anyway, combine all the other ingredients ( vinegar, ketchup, soy sauce, ginger ale and garlic powder) into the zip-lock bag.

 

Step 4: Marinate the Chicken

Marinate the Chicken

Put the cut chicken pieces into the bag. Seal the bag, and move it around to help mix the marinade around.

Again, make sure the the bag is sealed, or even double bag it. Place bag on a plate or in a large bowl.

let sit in the refrigerator for 2 hours or overnight.

 

Step 5: Skewer the Chicken

Skewer the ChickenSkewer the Chicken
 

Take out the chicken from the bag. Save the used marinade, as we will make it into sauce later.

Put the marinated chicken on the skewers, and put the pieces close together. Make sure you leave enough room on the ends of each skewer so you can hold them while you eat.

You don’t have to soak the skewers, as the chicken, dripping wet with marinade, will soak the skewers on its own.

 
 
Step 6: Make the Sauce
Make the SauceMake the Sauce
 

This is fairly simple. You can do this while you wait for the charcoal to be ready, or any other time before you start cooking the chicken.

Take the marinade that you saved from the chicken earlier (in step 6) and heat it up in a small saucepan on medium heat until boiling.

This is an extra step to ensure that the marinade is safe enough to use as a glaze and/or dipping sauce.

If you want the sauce to become a glaze on the chicken, then add about a teaspoon or tablespoon of sugar to the the marinade when it is near boiling.

Allow to cool down a little bit.

 

Step 7: Heat Up the Grill

Heat Up the Grill

Heat up the grill to about 300 degrees. While you are grilling the chicken, you will be opening the grill a lot, which means that when you are grilling the gauge will display the temp as about 155- 220 F, although the coals and the grill grate will still be at 300 degrees.

 

Step 8: Start Grilling!

Start Grilling!
Start Grilling!Start Grilling!
 

Put the skewers of chicken on the grill. Flip every 2-4 minutes, or continuously flip. Every so often, brush on some of the sauce you made earlier in step 6. 

Cook until well done ( or however you like them).

 

Step 9: Enjoy!!!

Enjoy!!!
Enjoy!!!Enjoy!!!
 

You now have some delicious Filipino BBQ chicken all ready for you to eat!  Now you can either take the meat off the skewers and eat it that way, or you can eat it traditional style: just hold the skewer and eat!

The best way to eat this is with some grilled vegetables and some steamed white jasmine rice.

Feel free to comment if you have any ideas for improvements, or if you think you can make it better, etc.

Enjoy!


Filipino Chicken BBQ on a Stick
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Filipino Chicken BBQ on a Stick
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1/3 to 1 cup ginger beer ,ginger ale or 7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink
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Chicken Katsu Donburi

Chicken Katsu Donburi

Chicken Kastu is a Japanese version of battered and fried boneless chicken pieces.  It can be eaten as a main dish or as part of a noodle or rice bowl where slices of the fried chicken is placed on top of noodles or rice.  If you place it over rice it’s called Katsu Donburi which is a Chicken Katsu rice bowl with eggs.

Katsu Don is one of my favorite Japanese comfort foods.  It’s very similar to my favorite Tendon or Tempura Donburi.  It’s pretty much made the same way, but instead of topping it off with Shrimp Tempura you top it off with  sliced Chicken Katsu.

So to make Katsu Don I make a couple of Chicken Katsu then use my recipe of Tendon.  Easy peasy!

First you make the fried chicken, I prefer to use boneless skinless chicken thighs so it stays tender and juicy.  I also find that thighs are tastier for this type of dish.  But if you want to use boneless breasts you can, just pound it into a thin piece for easier cooking without burning the batter.  I use Panko for breading, if you can’t find it at your grocery store you’ll definitely find it at an Asian Market.  Or you can use plain breadcrumbs.

Once you’ve got the chicken katsu done and set aside just follow the recipe for the Donburi Sauce and the Donburi itself.  In short skip the tempura part of the recipe. 

So here’s what you need to make Katsu Don at home.

Katsu Don

Ingredients:

2 Pieces Boneless Skinless Chicken thighs.

1/2 Cup Flour

1 Egg Beaten

1 Cup Panko bread crumbs.  Or plain bread crumbs

Oil for frying

Donburi Sauce – click here for the recipe

Donburi Egg mixture and bowl instructions – click here for the recipe

Directions:

Dry chicken thighs with a paper towel.

Place flour, beaten egg, and panko in 3 separate bowls.

Line bowls up in this order by your stove – egg, flour, panko – assembly line fashion.  Panko should be bowl closest to stove.

Heat oil in frying pan.

Roll chicken thigh in flour to coat all sides.

Dip in beaten egg.

Roll in Panko to coat all sides.

Shake off excess panko.

Place in hot oil.

Cook until both sides are golden brown.

Drain on rack and set aside.

Make Donburi Sauce and Donburi Bowl click here for those recipes.

Slice fried chicken thighs into 1′ pieces and place the pieces in the bowl on top of rice and fried egg mixture.

Garnish with green onions and seaweed flakes if desired.

 

Katsu Don
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Japanese rice bowl with fried chicken katsu
Servings
2 bowls
Servings
2 bowls
Katsu Don
Print Recipe
Japanese rice bowl with fried chicken katsu
Servings
2 bowls
Servings
2 bowls
Ingredients
Servings: bowls
Instructions
  1. Pat Chicken thighs dry with paper towel.
  2. Place flour, egg, and panko in 3 separate bowls.
  3. Line bowls up by the stove in this order: flour, egg, panko - panko bowl should be closest to stove.
  4. Heat oil.
  5. Roll chicken in flour to coat all sides.
  6. Dip in egg.
  7. Roll in panko to coat all sides.
  8. Fry in hot oil until both sides are golden brown.
  9. Drain on rack and set aside.
  10. Make Donburi Sauce.
  11. Make Donburi eggs and assemble in a bowl as the recipe instructs.
  12. Slice fried chicken katsu in 1' slices and place in bowl on top of egg mixture.
  13. Garnish with green onions and seaweed flakes if desires.
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