Get this: It appears that I haven’t posted a chicken recipe in 4 months. For this chicken-obsessed cook, that’s a really (really) long time. Not that I haven’t been making chicken. Oh, because I have. I think I just felt that I was inundating everyone with too many chicken recipes. Although, as I’ve said before—you can never have too many chicken recipes. It’s true. Look it up. Go on, I’ll wait. In the meantime, I’ll be enjoying some grilled chicken thighs. Mmm. They’re so tasty, thanks to an Asian-inspired marinade that’s both salty and citrusy.
Citrus Marinated Chicken Thighs
4 to 6 skin-on bone-in chicken thighs
3 tablespoons of soy sauce
2 tablespoons of vegetable oil
2 cloves of garlic, sliced
1 teaspoon of lime zest
1/4 cup of lime juice
1 teaspoon of orange juice
1/4 cup of orange juice
1 bunch of scallions, diced
1 teaspoon of salt
½ teaspoon of pepper
In a food processor or blender, combine the soy sauce, vegetable oil, garlic, lime zest, lime juice, orange zest, orange juice, scallions, salt and pepper. Reserve about 1/4 cup of the marinade and pour the rest into a large Ziploc bag. Add the chicken thighs, seal and gently toss so the chicken is covered with the marinade. Chill at least 30 minutes.
Heat your grill to medium-high heat. Add the chicken thighs and grill until cooked through, about 5 to 6 minutes on each side. Let rest a few minutes, top with reserved marinade, and eat.
Is it loco to put chorizo in a burger? I don’t think so, considering Cinco de Mayo is right around the corner. I’ve been calling this my South of the Border burger, because it’s got a mix of Mexican flavors and some nice heat. The onion & jalapeño relish, especially when using HOT jalapeño slices, may seem a tad loco, but it’s actually fantastico. The red pepper mayo adds more flavor and some subtle heat. Okay, so maybe this burger is hotter than I realized, which is why I should really call this the En Fuego Burger. But whatever you call it, this is a tasty way to celebrate. Along with a margarita, of course.
Chorizo Burgers with Onion & Jalapeño Relish and Red Pepper Mayo
For the burger:
1 1/4 lb of ground sirloin
1 large link of chorizo, casing removed & inside crumbled
1 small onion, grated
1 teaspoon of Adobo seasoning
½ cup of breadcrumbs
4 slices of Monterey Jack cheese
4 whole wheat hamburger buns
For the relish:
1 tablespoon of olive oil
1 small onion, finely sliced
½ cup of bottled hot jalapeño slices, drained
3 tablespoons of brown sugar
Salt and pepper
For the mayo:
2 medium jarred roasted red peppers, drained
1/4 cup of mayonnaise
1 teaspoon of fresh lemon juice
Salt and pepper
In a large bowl, combine the ground sirloin, chorizo, onion (just grate it right into the bowl), Adobo and breadcrumbs, but don’t overmix. Shape into 4 patties, and then put on a plate and refrigerate for at least 30 minutes.
Meanwhile, make the relish. Add the olive oil to a skillet and heat over medium heat. Add the onions and jalapeño slices, stir in the brown sugar and season with a little salt and pepper. Sauté for about 15 minutes, occasionally stirring, until the onions and jalapeños have caramelized. Let cool to room temperature.
When ready to eat, preheat your outdoor grill or indoor grill pan to medium-high heat. Add the burger patties and cook about 10 minutes on each side – which may be a little longer than you normally grill, but make sure the chorizo is cooked through. Add cheese slices on top of the burgers during the last 5 minutes of grilling.
While the burgers cook, make the mayo. Combine the red peppers and mayonnaise in a food processor and pulse until smooth. Add the lemon juice and salt and pepper to taste. (This can be made ahead of time; in fact, the flavors will be even better if you let it sit in the fridge overnight.)
To assemble the burgers, spread some red pepper mayo on the bottom of the buns. Add a burger, a spoonful of onion & jalapeño relish and then the top buns. Then eat.
It’s the first day of summer, friends! And in a completely shocking turn of events, it’s actually hot in Boston today. It might even break a record. So get out of your hot kitchen and fire up the grill instead. Maybe toss on a few kebabs, which are such an easy way to enjoy your favorite meat. Just cube it, marinate it, skewer it and grill it. This simple marinade brings out the meatiness of the sirloin, and makes the meat juicy and tender. While a meal made entirely of meat is (mostly) okay, I also made some vegetable kebabs to balance things out. The baby reds were my favorite – they got crispy on the outside and soft on the inside.
– 1 lb of boneless top sirloin, cut into ¾ inch cubes
– ¼ cup of red wine vinegar
– ¼ cup of Worcestershire sauce
– 1 teaspoon of minced garlic
– 1 teaspoon of Montreal Steak Seasoning
– 1/3 cup of olive oil
– Lemon juice
Potato, Pepper & Onion Kebabs
– 12 baby red potatoes
– 2 green bell peppers, cut into 1 inch pieces
– 1 large white onion, cut into 1 inch pieces
– Montreal Steak Seasoning
– Olive oil
For the steak kebabs, mix the red wine vinegar, Worcestershire sauce, minced garlic, steak seasoning, olive oil and lemon juice in a blender. Place the sirloin pieces in a plastic zipper bag or a container with a lid and cover with the marinade. Chill in the refrigerator for 2 to 4 hours. When ready to grill, put the sirloin pieces on skewers about ½ inch apart.
For the veggie kebabs, start by softening the potatoes. Place them in a shallow bowl, cover with plastic wrap and microwave for 3 to 5 minutes, or until they’re fork tender. To assemble, place a potato, a chunk of onion and then a piece of green pepper and continue until your skewers are full. Drizzle the kebabs with a generous amount of olive oil and season to taste with steak seasoning.
Heat your grill to medium-high. Grill the veggie kebabs for 25 to 30 minutes, or until the potatoes are soft and the onions and peppers are slightly charred. Grill the steak kebabs about 12 minutes for medium, or until desired temperature. Rotate the skewers while grilling to ensure even cooking. Take the steak kebabs off the heat and wrap in foil for a few minutes to allow the meat to rest. Then eat.
With Memorial Day just days away, I thought some grilling was in order. So I’ve taken a trip down south, to the Carolinas. And on my way, I struck gold … gold barbecue sauce, that is. The funny thing about this chicken is that you’ll try eating it with a knife and fork. You really will. You’ll try to cut off little pieces in a foolish attempt to get the perfect bite of crispy, sauced up skin and juicy white meat. But this will be pointless and frustrating. You’ll want the tangy sweet chicken in your mouth faster. So then you’ll just pick it up with your hands and chow down. But aren’t sauced covered hands the sign of a great meal? Get yourself some napkins and kick off summer right.
Carolina-style BBQ Chicken Thighs
– 4 large bone-in chicken thighs
– ¼ cup of yellow mustard
– 2 tablespoons of apple cider vinegar
– 2 tablespoons of brown sugar
– ¾ teaspoon of mustard powder
– 1 teaspoon of Worcestershire sauce
– 1 teaspoon (or more) of Tabasco hot sauce
– 1 tablespoon of melted unsalted butter
– Salt and pepper
Clean and pat the chicken thighs dry. Season with salt and pepper, and then place in a large bowl.
In a medium bowl, whisk together the yellow mustard, apple cider vinegar, brown sugar, mustard powder, Worcestershire sauce and hot sauce, and then whisk in the melted butter. Season to taste with salt and pepper.
Pour half of the sauce over the chicken and toss to coat. Marinate at room temperature for 15 to 20 minutes. Grill the chicken on medium heat, basting with the remaining sauce, until cooked through, about 12 minutes on each side. Let stand a few minutes before serving. Then eat.
Looking for a tasty side dish to go with your barbecued chicken? Check back tomorrow.
It really felt like spring this weekend, even a little summer-like. So naturally that got me thinking of grilling … and my sad, neglected and propane-less grill, collecting dust and cobwebs in my backyard. Thankfully, I have a grill pan that’s just as good, if not better. And what’s one of the best things to grill on a warm day? Burgers! But didn’t want to do just any ordinary burger since this was my first official burger of the grilling season. So I switched it up and used ground turkey. Now, I know what you’re thinking: turkey burgers? Aren’t those usually dry and bland? Yes – unless you use the right ingredients to make them moist and flavorful. Topping the burgers with a spicy, lime cole slaw helped punch up the flavor a lot too. The slaw also makes a really great side dish. (Looking for another totally not-bland turkey burger? Head on over to Sweet Caroline’s Cooking for her goat cheese stuffed recipe.)
Savory Turkey Burgers with Spicy-Lime Slaw
For the burgers:
– 1.25 lb of extra lean ground turkey
– ½ of a red onion, diced
– ½ of a jalapeno, diced
– 1 teaspoon of minced garlic
– 2 tablespoons of Worcestershire sauce
– 2 teaspoons of Dijon mustard
– 1 ½ teaspoons Montreal Chicken seasoning
– Salt and pepper
– Olive oil
– 4 knotty rolls
– Herbed mayo (see note below)
For the slaw:
– 1 cup of shredded carrots
– 1 cup of shredded red cabbage
– 1 jalapeno, thinly sliced
– 1 red pepper, thinly sliced
– 1/3 cup of lime juice
– 1 heaping tablespoon of mayonnaise
– Jalapeno hot sauce
– Salt and pepper
In a large bowl, add the carrots, red cabbage, jalapeno and red pepper. Next add the lime juice and mayo, and jalapeno hot sauce, salt and pepper to taste. Toss to combine. Cover and refrigerate at least 1 hour before serving.
In a small skillet, heat a little bit of oil over medium heat. Add the red onions, jalapeno and garlic, and cook until soft, about 5 minutes. In a medium bowl, combine the ground turkey, Worcestershire sauce, mustard, Montreal Chicken seasoning and cooked veggies. Form mixture into 4 large meatballs, place on a plate and refrigerate for 15 minutes. When ready to cook, heat your grill or grill pan on medium-high heat and lightly oil. Remove the meatballs from the fridge, gently flatten and season both sides with salt and pepper. Grill the burgers about 6 minutes on each side, or until cooked through. Lightly toast the rolls and then spread herbed mayo on the bottom half. Add the burger, top with a mound of slaw and the other half of the roll. Then, eat.
To make an easy herbed mayo, mix together 2 tablespoons of mayonnaise, 1 teaspoon of Montreal Chicken seasoning and a splash of lime juice.