spatchcock chicken has become my favorite ways to cook a whole chicken. the backbone is removed and the chicken is flattened allowing for a quicker cook time. I rubbed the chicken in the dry rub and let it marinate for at least 4 hours. the ground coffee I used has hints of chocolate, toffee and dried fruit, but any will work I’m sure. the ancho chili powder adds more heat than your typical chili powder so take note if you’re heavy handed. and lastly spatchcock chicken saves lives. I woke up on a Sunday morning with no plan in mind for any of my meals (happens all the time). I made the dry rub in just a few minutes, covered the chicken, and let it marinate until it was time to cook for dinner. It’s that kind of recipe.
fried boneless chicken thighs
I don’t make fried chicken that often, but when I do I make it count. I posted this as a quick dinner with no intention of preparing a recipe, but my plans have changed due to popular demand. I have a go-to brine and breading process for fried chicken, which consist of soaking the chicken in buttermilk, salt, and paprika. Nothing fancy and I wing it just about every time without really measuring, and it’s very easy to adjust to your taste.
chimichurri chicken.
there is serious therapy in cooking. don’t forget to do the things you love. I love cooking freely—no recipe, no strict meal times, no stressors. just in the kitchen, creating. // my chimichurri sauce is quite simple and easily adaptable. I use fresh parsley + oregano as the herb base & red wine vinegar + olive oil as the liquid base. from there, the onion, garlic, and spices bring the sauce to life perfect for chicken or steak.
oven grilled tahini chicken.
for a long time I never used tahini for really anything other than hummus, but I dusted off my little jar of tahini (and my mortar and pestle) to make this oven grilled tahini chicken. this recipe comes from Jessica Battilana’s cookbook, Repertoire. the chicken is quickly marinated in a garlic-tahini paste with cumin, paprika, lemon juice and olive oil. instead of grilling, I “oven grilled” by placing the chicken on a baking rack over top of a sheet pan and grilling it for about 20 minutes with my broiler set to 550°.
brown butter lemon herb chicken.
In the famous words of Julia Child, if you’re afraid of butter, use cream. I say if you’re fearless, use both. this brown butter lemon herb chicken follows the same fairly simple steps as my creamy chicken marsala recipe •…
creamy chicken marsala.
“Dirty Quinoa” & Red Beans with Chicken & Andouille Sausage
It’s LIT. And by it, I mean my mouth. My taste buds are literally on fire from just thinking about the andouille sausage + jalapenos + red pepper all in one pan. Brace yourself. I came up with this recipe…
Pepper Leaf Chimichurri Chicken
What surprised me about Peppers of the Americas is the number of pepper varieties that I did not even know existed. Not only do they exist, but they are all pretty distinct in there flavors. If you want a visually rich…
Thai Coconut & Red Curry Chicken
This post was first published on December 20, 2016. I’ve since updated the recipe. It’s still a pretty easy and quick dish to make. It also includes more fresh ingredients. The week leading up to a holiday is always awkward…