Category Archives: Main Meal

Gluten-Free Main Meal Poultry

Insanely Delicious Spicy Basil Chicken

Hi friends! Anyone else glad that it’s Wednesday already? Me, me, me! This week is cruising along and I am not complaining. Travis and I have fun weekend plans on the horizon, so I am itching to get there.

I’ve got an AWESOME weeknight recipe for you guys today. This Spicy Basil Chicken is definitely going to be on regular rotation for me. I’ve made a lot of stir fry recipes and this is easily one of the best.

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

Reasons why I love this recipe:

  1. It’s freaking delicious. Duh.
  2. You can make it under 30 minutes. (Because who has more time than that on a weeknight?)
  3. The veggies are completely customizable, so you can just use up what you already have.
  4. Many of the ingredients should be pantry staples – especially if you like to cook Asian food.
  5. Leftovers are REALLY good.

Shall I go on?

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

I think this recipe would also be delicious with shrimp, but for a vegetarian alternative, I’d bet tofu would be great, too!

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

 

Spicy Basil Chicken Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Chicken + Vegetables
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 Tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 2-3 Tablespoons canola oil
  • ¼ cup shallots, minced
  • 1 large bell pepper, chopped into 1 inch pieces
  • ½ yellow onion, chopped into 1 inch pieces.
  • 2 cups bite-sized broccoli florets
  • 3 large garlic cloves, minced
  • ⅓ cup basil leaves, thinly sliced
  • brown rice for serving
Spicy Basil Sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon raw honey
  • 4 teaspoons low-sodium soy sauce
  • 2.5 teaspoons sriracha or other asian chili paste
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
Instructions
  1. Whisk 1 Tablespoon of soy sauce and 1 teaspoon of cornstarch together in a medium bowl. Add the chicken cubes and coat the chicken in the soy sauce mixture. Set aside.
  2. In a separate small bowl, combine all of the Spicy Basil Sauce ingredients. Whisk together to incorporate the cornstarch. Set aside.
  3. Heat a large pan over medium heat. Add 1 Tablespoon of canola oil and once hot, add the shallots. Saute for 1 minute, until they begin to soften. Add half the chicken to the pan, browning on all sides for 2 minutes. Do not cook fully. Remove the chicken from the pan and place into a bowl. Add the second batch of chicken and repeat. Add the browned chicken to the bowl.
  4. Add an additional Tablespoon of oil to the pan. Add the bell pepper and onion and saute for 2 minutes. Next add the broccoli and saute for an additional minute. Add the garlic to the pan, adding additional oil as needed to ensure nothing burns. Saute until the vegetables are soft and cooked.
  5. Add the chicken back into the pan. Then add the Spicy Basil Sauce and mix thoroughly to coat the chicken and vegetables. Remove from heat and stir in the sliced basil.
  6. Serve immediately with brown rice.
 

 

 

 

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

Gluten-Free Main Meal Poultry

Chicken Masala with Figs and Golden Raisins

I had a very busy day on Saturday and by the time I got home around 5PM the last thing I wanted to do was cook dinner. Ever have those nights?

I do! More often than I’d like to admit.

But we had a bunch of leftover ingredients in the fridge that I wanted to use up before our upcoming trip, and since I hate to waste food, I used that to motivate myself to get off my lazy butt and cook something. Earlier last week, I bookmarked a Nigella Lawson recipe that looked absolutely delicious, so I decided to recreate her dish using what I had on hand.

Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

This Chicken Masala with Figs and Golden Raisins is the perfect comfort dish for a cozy night at home. Everything gets cooked in one pan, which makes cleanup soooo much easier.

On a side note, does anyone else get really excited about one-pan dishes!? Meeeeee!

Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

I highly recommend using chicken thighs for this recipe because they stay very juicy as the masala simmers. But if you prefer chicken breasts (or if that’s what you already have), they’ll do the trick.

Vegetarians and vegans, I am sure this would be great with organic tofu as well. If you try that version, let me know.

Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

We ate this masala with whole wheat couscous, which was great at soaking up all of the sauce. Yum!

 

Chicken Masala with Figs and Golden Raisins
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup dried figs
  • ¼ cup golden raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cloves (or ¼ teaspoon ground)
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cardamom
  • 1 Tablespoon minced garlic (3-4 large cloves)
  • 1 Tablespoon minced ginger
  • 3 Tablespoons canola oil
  • 1.5 lbs. boneless, skinless chicken thighs, trimmed, cut into 1 inch pieces
  • 1 cinnamon stick
  • 1.5 onions, chopped
  • ¾ teaspoon salt
  • 1 cup unsalted diced tomatoes
  • 1.5 Tablespoons tomato paste, diluted in ½ cup low-sodium chicken stock
  • Fresh cilantro, chopped (for serving)
Instructions
  1. Combine the dried figs and raisins in a medium bowl with 2 cups of hot water. Soak for 2 hours. (Or soak in a bowl of cold water overnight.)
  2. In a small bowl, combine the cumin, coriander, cloves, red pepper flakes, cardamom, garlic and ginger. Add ¼ cup water, and stir to make a paste. Set aside.
  3. Heat a large sauté pan over medium heat. Add 2 Tablespoons of oil. Add half the chicken and brown on all sides for 4-5 minutes. Do not cook completely. Remove from pan and onto a plate or bowl, set aside. Add the remaining chicken and repeat, adding to the bowl once browned.
  4. Add the remaining Tablespoon of oil to the pan and add the cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 3 minutes. Add the spice mixture and stir. Add the chicken back to the pan, then add the figs, raisins and their soaking liquid. Stir. Next, add the diced tomatoes and diluted tomato paste.
  5. Cover and simmer until chicken is cooked through, about 20 minutes. At the 10 minute mark, remove the cover from the pan and allow the liquid to reduce for the remainder of the cooking time. Serve hot with couscous and sprinkle each dish with fresh cilantro.
Notes
Recipe adapted from Nigella Lawson.
Chicken Masala with Figs and Golden Raisins l www.littlechefbigappetite.com

Main Meal Travel

Photos from Paso Robles + This Week’s Meal Plan

Hi guys! I hope you had a great holiday week! I took a good old detox from blogging and much of social media, and it felt SO GOOD to just be in the moment.

We took a short trip to Paso Robles, CA to do a bit of wine tasting from Tuesday to Thursday last week. Neither of us had ever been, but we’d heard such great things about the area! Here are a few photos from our trip.

We saw a beautiful rainbow on our drive up. Such a rare sighting around here…because it never rains!

Paso Robles Trip

Wine tasting at Halter Ranch.

Paso Robles Trip - Halter Ranch Winery

Gorgeous sunset to end our first day.

Paso Robles Trip - Sunset

Starting Day 2 bright and early with…more wine!

Paso Robles Trip

Barrel rooms at Sextant Wines.

Paso Robles Trip

We stopped into Summerwood Winery, which happened to be dog friendly. We met two adorable Boxer pups, who belonged to a family also wine tasting there. We ended up staying and chatting with the family for over an hour because we had so much in common!

Paso Robles Trip - Sommerwood Winery

It was chilly the whole time we were in Paso Robles, so I lived in this blanket scarf my mom bought for me over Thanksgiving. I took this picture to send to her, but didn’t have cell reception at the time – so there you go, Mom! 😉

Paso Robles Trip

Perfect wine tasting eats to fill up our bellies. Delicious burger from Firestone.

Paso Robles Trip - Firestone Brewery

Before heading back to LA, we made one final stop at Barrelhouse Brewing. It was only fair that Travis get to taste some beers after all that wine!

Paso Robles Trip - Barrelstone Brewery

After a week filled with indulgences (ahem, wine on wine on wine), Travis and I are both looking forward to some healthy meals. We did a HUGE grocery shopping run at the Whole Foods in Venice on Saturday morning. The entire time we were taking bets on how high the bill was going to be…but it’s all good because we seriously had no food in the house and we were way overdo for a restock!

 

Here’s this week’s dinner plan:

Sunday (last night): Apricot-Glazed Chicken with Whole Wheat Couscous and Roasted Brussels Sprouts

Monday: Dinner out with Travis’s sister, Justine

Tuesday: Barramundi with Balsamic Cherry Tomatoes + Roasted Broccoli

Wednesday: Turkey Chili

Thursday (New Year’s Eve!): Party at our friend’s house

Friday (New Year’s Day): TBD

 

Hope you guys have a great week!

Gluten-Free Main Meal Poultry

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy

Hi friends!

Are you ready for a crazy delicious recipe this morning? This Roast Chicken recipe is PERFECT. Hearty, delicious and healthy.

For me, a roast chicken is the epitome of fall comfort food. I love throwing a whole bird into the oven on a Sunday evening when I have a bit more time to cook. Since there are only two of us, there are always leftovers, but Travis and I always enjoy them in salads or soups the next day.

Perfect Roast Chicken with Grapes and Onions

I know for many, cooking a whole chicken can be intimidating, but don’t let that stop you from making this! I’ve made this recipe many, many times, making small tweaks here and there to ensure a perfectly juicy bird on the inside and crispy skin on the outside.

There are no tricky steps. I promise you can master this, and in the end you’ll be so happy that you did.

Perfect Roast Chicken with Grapes and Onions

Adding grapes to a roast chicken recipe might sound a bit unusual, but I guarantee it’s a delicious contrast against this savory protein.

The red wine gravy, made in the last step, is an essential component – don’t skip this!

Perfect Roast Chicken with Grapes and Onions

Enjoy this roast chicken, grapes, and vegetables with a warm grain salad, such as whole wheat couscous or barley for a well-rounded, delicious meal.

Perfect Roast Chicken with Grapes and Onions

Bon Appetit!

 

Perfect Roast Chicken with Grapes and Red Wine Pan Gravy
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 5 lb. whole chicken
  • 2 Tablespoons olive oil
  • 3 Tablespoons balsamic vinegar
  • Salt and pepper
  • Fresh rosemary
  • 1 cup red seedless grapes
  • 3 garlic cloves, thinly sliced
  • 1 small yellow onion, roughly chopped
  • 2 whole carrots, peeled and chopped into 2 inch pieces
  • 3 Tablespoons red wine
Instructions
  1. Preheat the oven to 425°. Remove the giblets from the chicken. Pat dry with a paper towel.
  2. Place the chopped onions and carrots in the middle of a large cast-iron skillet. Carefully put the chicken on top of the carrots and onions, using the vegetables to prop the chicken off the bottom of the pan. Drizzle with chicken with the olive oil and balsamic vinegar, then sprinkle with salt and pepper all over. Stick one stalk of fresh rosemary in the cavity of the chicken. Sprinkle additional chopped rosemary on top of the chicken.
  3. Place the chicken in the oven and cook for 15 minutes. Remove from the oven and baste the chicken with the juices. Add the the grapes and garlic to the pan around the chicken. Cook, basting every 15 minutes or so, until the chicken is cooked, about 45 minutes. If the skin starts to brown too quickly, place a piece of aluminum foil loosely over the top of the chicken.
  4. The chicken is done when it registers to 165 degrees with a meat thermometer. When fully cooked, remove the chicken, grapes, and vegetables from the cast iron and place them on a large serving platter. Cover loosely with aluminum foil to keep warm.
  5. Set the cast iron on the stovetop. Turn heat to medium, and add the red wine. Using a wooden spoon, scrape the bottom to incorporate any browned bits. Reduce until the liquid starts to look like a sauce, about five minutes. Remove from the heat.
  6. Serve the chicken with the roasted grapes, onions, carrots, and red wine pan gravy.
 

Gluten-Free Main Meal Seafood

Barramundi with Balsamic Cherry Tomatoes

We just got back from a weekend trip to Chicago to visit family and friends. Unfortunately, the weather gods hated us, and it rained every day of our trip…and because we were stuck inside all day, our weekend turned into an eating extravaganza.

Now, as a food-lover, I really shouldn’t complain because everything we ate was delicious…but let’s just say I am ready for a detox. There is only so much deep-dish pizza, burgers, and pasta my tummy can handle.

Barramundi with Balsamic Cherry Tomatoes Recipe

I am excited to get back into my healthy groove this week. On the menu: lots of lean proteins and vegetables. This Barramundi with Balsamic Cherry Tomatoes hits all the marks: protein-packed, flavorful, healthy, and weeknight fast!

Barramundi with Balsamic Cherry Tomatoes Recipe

We love this dish so much, we made it twice in one week. I find my barramundi filets in the frozen section at Whole Foods. If you can’t find them, halibut or another mild white fish would work just as well for this recipe.

Barramundi with Balsamic Cherry Tomatoes Recipe

One important word of advice: DON’T skimp on the basil at the end. It makes every bite delectable and this dish couldn’t be the same without it.

Enjoy!

 

Barramundi with Balsamic Cherry Tomatoes Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tablespoons olive oil, divided
  • 2 (6-ounce) barramundi fillets
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes
  • 3-4 garlic cloves, minced
  • 2 Tablespoons balsamic vinegar
  • ⅛ cup chopped fresh basil
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of the olive oil to the pan. Sprinkle fish with a pinch each of the salt and pepper.
  2. Add fish to pan and cook about 4 minutes on each side, until fish flakes easily with a fork. Remove fish from pan and keep warm.
  3. Add remaining Tablespoon of oil to pan. Add cherry tomatoes and sauté for 3 minutes. Add the garlic and saute for an additional minute. Next, add the balsamic vinegar and cook for 1 more minute or until tomatoes begin to burst. Stir in half of the basil. Season with salt and pepper.
  4. Serve tomato mixture with fish. Garnish with additional basil.
Notes
Recipe adapted from Cooking Light
 

Beef and Lamb Gluten-Free Grilling Main Meal

Grilled Skirt Steak Marinade

On Sunday before the Super Bowl, Travis and I grilled up our favorite skirt steak. We love this chili steak marinade SO much. I’ve tried lots of recipes involving a wide variety of ingredients, but this stills stands as my favorite.

Grilled Skirt Steak Marinade Recipe

To call it a marinade isn’t really accurate – it’s more like a rub that contains a small amount of liquid. I actually prefer this because it allows you to get the spices into every little crevice of the meat, ensuring that each bite is packed with flavor.

Grilled Skirt Steak Marinade Recipe

This marinade isn’t just for skirt steak. I’ve used it on flank steak and sirloin as well and both times it tasted great.

This is also the steak marinade I use for my Steak Salad Recipe (see below!)

Grilled Skirt Steak Marinade Recipe

On Sunday, our intention was to grill this bad boy to a perfect medium-rare, but let’s just say that Travis had a few too many Super Bowl beers and might have left it on the grill for an extra minute ;-). Regardless, it was still delicious cooked medium and eaten with approximately 3 lbs. of chips and guac.

Grilled Skirt Steak Marinade Recipe

 

Grilled Skirt Steak Marinade
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1.5 teaspoons chile powder
  • 1.5 teaspoons brown sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1½ lbs skirt steak, trimmed of excess fat
Instructions
  1. In a small bowl combine the chili powder through ground pepper. Add the lime juice and oil and mix well. Rub the marinade (which will be more like a paste) thoroughly over the steak and allow to marinate for at least 30 minutes or up to 8 hours.
  2. Grill the steak over direct high heat for 4-6 minutes per side, depending on thickness. Medium-rare should register to 130-135 degrees F on a meat thermometer.
Notes
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Main Meal Poultry Sandwich

Mediterranean Chicken Pita Sandwiches

With school and work starting up again after summer vacations, many of us are in need of new lunch options to throw into the mix. Personally, I always try to bring my lunch to work because it is cheaper, healthier, and I love knowing what I am eating. While I’ll always love sandwich classics like PB&J and turkey & cheese, I also get excited when I pack a new combination.

Mediterranean Chicken Pita Sandwiches Recipe

If you love Greek salads, this chicken pita sandwich is for you. It has all the delicious flavors of a true mediterranean meal, packed into a healthy and hearty whole wheat pita. I used my homemade avocado hummus for this sandwich, but any tasty packaged hummus will also work.

Mediterranean Chicken Pita Sandwiches Recipe

I love the crunch from the cucumbers and the tangy bite from the feta and olives. Feel free to leave out the chicken for an equally satisfying vegetarian lunch option. I hope you love this as much as I do!

Mediterranean Chicken Pita Sandwiches Recipe

 

Mediterranean Chicken Pita Sandwiches
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 4-5 oz. cooked rotisserie chicken
  • ⅛ cup diced cucumber
  • 2 Tablespoons crumbled feta
  • 2 Tablespoons roasted red pepper, diced
  • 2 Tablespoons kalamata olives, chopped (optional)
  • 2 teaspoons minced red onion
  • 1 Tablespoon fresh lemon juice, or more to taste
  • Salt and Pepper
  • ⅛ cup hummus (try my avocado hummus)
  • 2 whole wheat pitas rounds, sliced in half
Instructions
  1. In a medium bowl mix the chicken, cucumber, feta, red pepper, olives, red onion, and lemon juice. Season with salt and pepper to taste.
  2. Spread the hummus inside each pita half. Divide the chicken mixture between the four pita halves and serve with additional hummus and cucumber slices.
 

Appetizer Main Meal Salad Side Dish Vegetarian Meals

Summer Farro Salad with Cherry Tomatoes and Mozzarella

When summertime hits, I hate using my oven. It is already too dang hot, so why suffer more by adding another few degrees to my kitchen?

That is why I LOVE making salads during the summer. You may remember how much I love farro – I’ve posted two yummy farro salads already here and here. This one is my current addiction.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

The thing I love most about grain salads is that you can make a large batch and eat it throughout the week. Unlike lettuce salads, they do not get soggy – in fact I think the flavor gets better after sitting for a couple hours.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

This salad is packed with summer flavors like juicy cherry tomatoes and fresh basil.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

I’ve doubled the recipe for a large potluck at work and it was a big hit! This farro salad is great for potlucks because it is easily transportable and can be served either cold or at room temperature – no heating required.

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

If you do not have farro on hand, I think this would be delicious with wheatberries or barley. If you try a different grain, let me know how it turns out!

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella Recipe

 

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Salad
  • 1 cup dried farro
  • 1 pint cherry tomatoes, sliced in half
  • ⅛ cup red onion, minced
  • ⅛ cup kalamata olives, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, sliced into thin strips
  • ½ cup fresh mozzarella, cut into ½ inch cubes
Dressing
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and Pepper, to taste
Instructions
  1. Bring a medium sized pot of water to a boil. Add the farro and a pinch of salt. Cook for 13 minutes. Drain. Spread the farro on a large plate and allow to cool.
  2. Once the farro has cooled completely, combine all of the salad ingredients in a large bowl. In a separate small bowl, combine the dressing ingredients. Toss half of the dressing with the salad. Add salt and pepper to taste. Add additional dressing as desired. You can serve the salad right away or refrigerate and serve the next day.
 

Grilling Main Meal Poultry

Tandoori Chicken

I have a new delicious chicken recipe for you! The past few weeks in LA have been particularly warm, so Travis and I decided it was a great excuse to use the grill last Saturday night.

Tandoori Chicken Recipe

We made this delicious Tandoori Chicken that I adapted from an old Food and Wine issue. Recently, I’ve been making mostly slow cooker meals and stir frys with chicken, but for this meal I was craving that special charred flavor that only comes from the grill.

Tandoori Chicken Recipe

A heck of a lot of spices go onto this chicken, so make sure your spice cabinet is well-stocked.  Spices are one of my biggest tips to new cooks. I’ve spoken to lots of friends who decide not to make a dish just because they don’t have the spices OR they make the dish, leave the spices out, and then complain that it was nothing special. Well…..duh! A key component was missing!

Invest in a wide variety of spices, my friends! First of all, they last forever, so it is money well spent AND they make such a difference in the flavors of the dish. When I’m in my creative moods in the kitchen, I love opening up our spice cabinet, pulling out lots of different jars and sprinkling a little bit of this and that into my dish. It’s so fun and I love the way it makes my kitchen smell.

Tandoori Chicken Recipe

I chose to marinate the chicken for a few hours before we threw it on the grill just to ensure it was nice and juicy, but if you’re short on time this is optional.

Tandoori Chicken Recipe

I loved how crispy the skin got on the grill. The level of spice suited my taste buds, but if you prefer extra heat, try adding additional cayenne pepper.

I decided to make a mild side dish because I didn’t want anything to overpower the chicken. I made a less-sweet version of these glazed carrots by cutting the honey in half and adding some freshly grated ginger to pair with the ginger in the chicken.

 

Tandoori Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 Tablespoon plus 1 teaspoon garam masala
  • 1 Tablespoon cumin
  • 1 Tablespoon sweet paprika
  • 1 Tablespoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cayenne
  • ⅓ cup fat-free greek yogurt
  • 1.5 Tablespoons fresh lemon juice
  • 4 large garlic cloves, minced
  • 1 Tablespoon finely grated fresh ginger
  • 2 Tablespoons canola or vegetable oil
  • 6 large chicken legs or 12 chicken drumsticks (about 4 lbs)
  • Salt and pepper
  • Cilantro, chopped (for serving)
Instructions
  1. Heat a small skillet over medium-low heat. Toast the seven spices (garam masala through cayenne) until they are fragrant, 3 minutes. Transfer the spices to a medium bowl to cool. Stir in the greek yogurt, lemon juice, garlic, ginger and canola oil.
  2. Using a serrated knife, make 3 slashes in each chicken leg (or drumstick). Place the chicken legs in a large bowl and season with salt and pepper. Then add the spiced yogurt mixture and rub it all over each chicken leg. Cover the bowl with plastic wrap and marinate in the fridge for 2 hours (optional, but this ensures more flavorful and moister chicken).
  3. Cooking on a charcoal grill: Heat a charcoal grill to medium heat. Cook the chicken over indirect heat for 20-25 minutes, flipping once halfway.
  4. Cooking in the oven: Preheat oven to 450 degrees F and set a rack on a large baking sheet ( the rack ensures that the bottom of the chicken gets crispy as well). Arrange the chicken legs on the rack and roast for 30-35 minutes until the skin is golden brown and the chicken is cooked through. For even crispier chicken, after it is cooked through, set the broiler to HIGH and place the chicken on the top tack. Roast for an additional 4 minutes until the skin is nicely crisp.
 

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