Category Archives: Poultry

Poultry

Chicken Meatballs with Green Curry and Apples

When Travis and I were in Copenhagen earlier this month, we had two amazing meals at The Union Kitchen. We stopped in for dinner on our first night, and right away we knew we were in for a good meal because the restaurant was packed! The Union Kitchen is known for their meatballs — they have seven varieties on the menu, ranging from beef and poultry to vegetarian.

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Out of everything we tried at The Union Kitchen, the chicken meatballs in green curry were our favorite. Travis and I sat at the table, trying to detect each ingredient so that we could recreate them at home. After two attempts, I think I nailed them! As with all of my restaurant adaptations, I am sure this version is slightly healthier than the one we had in Copenhagen, but these meatballs are still jam-packed with delicious Thai flavor.

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

I urge you not to leave out the cilantro, basil or fish sauce. All three are crucial in adding depth to the green curry. If you don’t already have fish sauce, you can find it at any grocery store in the Asian foods section (and it’s not as weird as it sounds, I promise!).

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Want to know my favorite part about this recipe? Everything is cooked in ONE pot, which makes clean up a breeze! Plus, you don’t have to brown the meatballs first. They cook directly in the simmering green curry sauce, which allows them to soak up the flavor of the broth and ensures they don’t dry out.

We love this recipe, and I know you will, too!

 

Chicken Meatballs with Green Curry and Apples
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. ground chicken*
  • 1 egg
  • ½ cup sliced green onions, divided
  • 2 Tablespoons whole wheat breadcrumbs**
  • 4 cloves garlic, minced and divided
  • 1 Tablespoon ginger, minced and divided
  • 3 Tablespoons green curry paste, divided
  • 2 teaspoons fish sauce
  • ½ teaspoon sugar
  • ¼ cup cilantro, chopped and divided
  • 2 Tablespoons basil, sliced and divided
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 Tablespoon extra-virgin olive oil
  • 1 can light coconut milk
  • 1 cup low-sodium chicken stock
  • 1 green apple, diced
  • 1 lime, juiced
Instructions
  1. In a large bowl, combine ground chicken, egg, green onions, breadcrumbs, 2 cloves garlic, ½ Tablespoon ginger, 1 Tablespoon green curry, fish sauce, sugar, half of the cilantro, half the basil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir gently to combine. Using wet hands, roll the mixture into 13-15 meatballs and set aside on a large plate.
  2. Heat a large pot over medium heat and add 1 Tablespoon of olive oil. Add the remaining garlic and ginger to the bottom of the pot and stir constantly for 30 seconds. Add the remaining 2 Tablespoons of green curry paste to the pot and stir for an additional 30 seconds. Add the chicken stock and coconut milk and bring to a simmer.
  3. Gently place the meatballs in the green curry sauce, cover the pot and simmer for 15 minutes. Remove the lid, stir the meatballs, and add the diced green apple to the pot. Cover the pot and simmer for an additional 15 minutes. Remove from heat, add the lime juice and remaining cilantro and basil. Season with salt and pepper to taste.
  4. Serve with brown rice or rice noodles.
Notes
*Can substitute for ground turkey

**Can substitute for gluten-free breadcrumbs
 

P.S. If you liked this recipe, try my all-time favorite turkey meatball recipe!

 

Chicken Meatballs with Green Curry and Apples ll thai-inspired and gluten-free ll www.littlechefbigappetite.com

Gluten-Free Poultry Salad

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You have to make sure you don’t leave out the crushed tortilla chips on top — they add a necessary crunch to this monster salad.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

I created this Taco Salad recipe for the Del Real Blogger Recipe Challenge and I would LOVE it if you guys could vote for me! You have to have an active Facebook page to vote, and you can vote once per day until Thursday, June 9th!

The winner gets a prize package valued at over $10,000, so help me win! 🙂 🙂

Click here to be taken to the voting page! Scroll down and click the “Vote” box on the right side of the recipe!

Thank you in advance for voting! You guys are the BEST.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.comDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

Taco Salad with Chicken and Lime-Cilantro Dressing
 
Serves: 2
Ingredients
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
Instructions
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.

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

Appetizer Gluten-Free Poultry Soup

Tuscan White Bean Soup with Chicken

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.

Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?

Not me!

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

Leftovers were great the next day, so for a larger family, feel free to double the recipe.

 

Tuscan White Bean Soup with Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cups kale, stemmed and chopped into 1 inch pieces
  • 4 large garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 15 oz. can great northern beans, strained and rinsed
  • 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup parmesan cheese, shaved
  • Salt and Pepper
Instructions
  1. Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
  2. Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
  3. Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
  4. Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.
 

Gluten-Free Poultry

Sesame Glazed Chicken Drumsticks

I am just going to put it out there that I know it is completely unfair of me to post a recipe that I made on the grill, when many of you guys are freezing your hineys off in other parts of the country (I am looking at YOU, Buffalo, NY!). So, yea… sorry about that.

Buuuuuut, I include TWO cooking methods below: on the grill and in the oven oven. So don’t click away just yet!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

The first time I made these Sesame Glazed Chicken Drumsticks, Travis and I devoured every single one. The sesame glaze is SO stinking good. What I love most about this recipe is that I had all of the ingredients in my pantry already — I just had to buy the drumsticks and green onions.

I significantly cut down on the fat in this recipe by removing all of the skin from the drumsticks. Don’t worry – they’ll still taste delicious because the sesame glaze gives these babies so. much. flavor.

Make sure to reserve some of the sauce for dipping!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

I serve these chicken drumsticks with a healthy green vegetable like broccoli or green beans, but that’s totally up to you!

Sesame-Glazed Chicken Drumsticks - Healthy & Delicious - www.littlechefbigappetite.com

Enjoy!

P.S. Don’t forget to enter my Sun Basket giveaway, which ends on 1/17!

 

 

Sesame Glazed Chicken Drumsticks
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Chicken
  • 8 skinless chicken drumsticks
  • Salt and pepper
Sesame Glaze
  • 3 garlic cloves, minced
  • 3 Tablespoons scallions (green parts only), finely chopped
  • 3 Tablespoons low-sodium chicken stock
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons sesame oil
  • 1.5 Tablespoons honey
  • 1 Tablespoon sesame seeds
  • ½ teaspoon crushed red pepper
Instructions
Make the Sesame Glaze
  1. Combine all the glaze ingredients in a small bowl and set aside.
On a Charcoal Grill (Recommended)
  1. Heat a grill to high heat. Pat the chicken legs dry. Season with salt and pepper.
  2. Cook the drumsticks for 12 minutes on direct heat. After 12 minutes, brush with half of the sesame glaze. Continue cooking the drumsticks on indirect heat for 5-6 additional minutes, until the thickest part registers 160 degrees on a meat thermometer.
  3. Serve with remaining sesame glaze.
In the Oven
  1. Preheat oven to 400 degrees F. Spray a glass baking dish with cooking spray. Set aside.
  2. Pat the chicken legs dry. Season with salt and pepper.
  3. Place the chicken drumsticks in the baking dish, making sure that none of the drumsticks are touching each other.
  4. Bake in the preheated oven for 15 minutes. Remove dish from oven and brush each drumstick with half of the sesame glaze. Continue baking for another 15 minutes, until the thickest part of the drumstick registers 160 degrees on a meat thermometer. For browner drumsticks, broil on high for the last 3 minutes.
  5. Serve with remaining sesame glaze.
 

Sesame-Glazed Chicken Drumsticks Recipe - Healthy & Delicious - www.littlechefbigappetite.com

Poultry Side Dish

Grilled Rosemary Chicken and Farro Risotto

Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!

Grilled Rosemary Chicken and Farro Risotto Recipe

You guys, I am so excited about this Grilled Rosemary Chicken and Farro Risotto. I made it twice for us this past week – it’s THAT good.

Grilled Rosemary Chicken and Farro Risotto Recipe

As someone who gets very bored from simple grilled chicken breasts, I can promise you that this chicken is PACKED with flavor from the rosemary-garlic marinade.

Grilled Rosemary Chicken and Farro Risotto Recipe

Plus, the flavors in the chicken pair perfectly with the risotto. This farro risotto is healthier than traditional recipes because I used a whole grain as a base and it’s not swimming in butter and cheese.

But don’t worry – it still tastes incredibly indulgent.

Grilled Rosemary Chicken and Farro Risotto Recipe

Fresh thyme and rosemary are crucial in this dish – don’t reach for the dried stuff.

I KNOW you guys are going to love this one!

 

Grilled Rosemary Chicken and Farro Risotto
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Grilled Rosemary Chicken
  • 4-5 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon lemon juice
  • 5 large garlic cloves, minced and divided
  • 1 lb. skinless, boneless chicken breasts, cut into cutlets
  • Salt and Pepper
Farro Risotto
  • 1¾ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • ½ cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • ⅓ cup grated parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
Instructions
Grilled Rosemary Chicken
  1. In a large dish combine the 3 Tablespoons olive oil, rosemary, lemon juice, and 4 cloves of garlic. Marinate the chicken in the oil-rosemary mixture for at least 30 minutes, and up to 8 hours.
  2. Remove chicken from marinade and sprinkle with salt and pepper. Heat a grill pan over medium-high heat. Add chicken to pan; cook 4-5 minutes on each side or until done (depending on thickness of each piece). Place cooked chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Cover loosely with tin foil to keep warm until the risotto is cooked.
Farro Risotto
  1. While the chicken is marinating, heat a large pot over medium-low heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions and thyme. Saute for 4 minutes, until soft. Add ½ Tablespoon more of the oil and add the remaining garlic to the pan. Saute for 30 seconds, then add the farro. Cook for 1 additional minute, stirring constantly.
  2. Add the white wine to the pot and deglaze the bottom, scraping up any brown bits. Stir in 1 cup of the chicken stock and cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining stock mixture, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 30 more minutes).
  3. Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Notes
Recipe adapted from Cooking Light
 

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.
 

Poultry Slow Cooker Tips and Tricks

Easy Slow Cooker Shredded Chicken

Hey guys, happy hump day! I hope your week is going well. My week has been extremely busy with work so far, which is why I am only now getting a chance to get this post up.

Today, I am sharing the EASIEST way to cook chicken in the slow cooker. I use this method all the time and we use the shredded chicken in salads, pastas, soups, and so much more. For those of you who like to meal prep on Sundays or cook in bulk for your families, this is a great option because it takes no time to prep in the morning and you let the slow cooker do all the work!

 

So without further ado, watch how easy this is:

Place two chicken breasts at the bottom of the slow cooker. (Yum, who doesn’t love a picture of raw chicken…)

Easy Slow Cooker Shredded Chicken Recipe

Pour one cup of low-sodium chicken broth over the chicken breasts. Then season the breasts with salt, pepper, and any other herbs you like. Here, I added fresh rosemary. For additional flavor you can also add some crushed garlic and chopped onions, but I usually don’t bother when I am in a hurry.

Easy Slow Cooker Shredded Chicken Recipe

Place the lid on the slow cooker and set it to HIGH for 3 hours or LOW for 5-6 hours.

 

Slow Cooker Chicken

Once the timer goes off, remove the lid and the chicken breasts will be cooked through. You will notice that some fat will be surrounding the breasts – no biggie, it will fall right off the chicken when you remove it from the slow cooker.

Easy Slow Cooker Shredded Chicken Recipe

Remove the chicken and place it on a cutting board or large plate. Using two forks, shred the chicken breasts. Make sure you reserve some of the broth and chicken juices from the slow cooker. I always add a few tablespoons of it to the shredded chicken to make it nice and moist.

Easy Slow Cooker Shredded Chicken Recipe

Season the chicken as desired and use the chicken in salads, pastas, whatever you want! You can also toss it with some BBQ sauce or pesto and add it to lettuce wraps or sandwiches – I’m full of ideas!

Easy Slow Cooker Shredded Chicken Recipe

How easy was that? A weekday meal cooked while you’re not even home!

 

Slow Cooker Shredded Chicken Recipe
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 chicken breasts
  • 1 cup low-sodium chicken broth
  • Salt and pepper
  • Fresh herbs (optional)
Instructions
  1. Place chicken breasts at the bottom of the slow cooker. Pour one cup of low-sodium chicken broth over the chicken. Season the breasts with salt, pepper, and any other herbs you like.
  2. Place the lid on the slow cooker and set it to HIGH for 3 hours or LOW for 5-6 hours.
  3. Remove the chicken, and use two forks to shred the breasts. Make sure you reserve some of the broth and chicken juices from the slow cooker to add it to the shredded chicken for some extra moisture.
 

Gluten-Free Grilling Poultry

Spicy BBQ Chicken Thighs

Grilling season is upon us! Light up your grill, crack open a beer, and start marinating these INCREDIBLE Spicy BBQ Chicken Thighs!

Spicy BBQ Chicken Thighs Recipe

The brown sugar in the marinade creates a succulent glaze on the chicken that will make your taste buds go nuts. Feel free to adjust the sriracha to your desired level of heat. And if you don’t have any sriracha in your cupboard, you can substitute red pepper flakes.

One note for those of you thinking about it…I’ve tried this recipe with chicken breasts and I can strongly attest that is simply is not as good. Thighs are juicier and more flavorful – they are definitely the way to go for this recipe.

Spicy BBQ Chicken Thighs Recipe

For me, the only thing that would make these Spicy BBQ Chicken Thighs better would be to grill them with my dad on our deck in Maine (Hi Dad!). That place is ultimate relaxation for me.

But for now, my teeny tiny porch in LA will have to do 🙂

Spicy BBQ Chicken Thighs Recipe

 

Spicy BBQ Chicken Thighs Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons packed light brown sugar
  • 2 Tablespoons soy sauce
  • ½ Tablespoon sesame oil
  • 1 Tablespoon sriracha
  • 2 teaspoons finely grated fresh ginger
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • 1 lb. boneless, skinless chicken thighs, trimmed of excess fat
Instructions
  1. Mix the first seven ingredients in a large bowl. Add the chicken thighs and marinate in the fridge for at least 30 minutes or up to 8 hours. Remove the chicken from the fridge 30 minutes before grilling to bring to room temperature.
  2. Grill over direct heat for 3-4 minutes on each side*, or until thighs are no longer pink in the middle. Allow to rest for 2 minutes and then serve.
Notes
*You can also cook these on a grill pan over high heat.
 

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