#honey soy ginger chicken thighs

[ollieloves2munch]

Quick ramen

[bewitchingkitchen]

MISO-HONEY CHICKEN THIGHS

I cannot lie, I have a fascination with all things miso, both sweet and savory. In this preparation, the miso really comes through, so if you are part of my cheerleading team, MAKE IT! Sooner rather than later… MISO-HONEY GRILLED CHICKEN THIGHS(adapted from The New York Times) 4 tablespoons white miso4 tablespoons mild honey4 tablespoons soy sauce 1 tablespoon rice vinegar2 teaspoons finely…

[holmesarewolves]

Recipe for Hoisin Chicken with Rice

Made with Hoisin Sauce, Vegetable Oil, Honey, Soy Sauce, White Rice, Rice Vinegar, Green Onions, Ginger, Chicken Thighs, Red Pepper Flakes, Cloves Garlic. This Hoisin Chicken with Rice recipe is a delectable and simple dish that is ideal for a weeknight dinner. The chicken is brushed with a flavorful hoisin sauce before being cooked to perfection. For a filling meal, serve it over fluffy white rice and garnish with green onions.

[cravefoodie]

🌮🍗 Applebee's Chicken Wonton Tacos 🍗🌮

📋 Ingredients:

🐔 Chicken:

2 chicken breasts, finely diced

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp soy sauce

2 cloves garlic, minced

1 tsp minced fresh ginger

🥗 Asian-inspired slaw:

1 bag coleslaw

4 green onions, thinly sliced

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp honey

🌮 For tacos + toppings:

16 Wonton wrappers

Sweet chili sauce, to serve

Chopped cilantro, to serve

Sesame seeds, to serve

📝 Instructions:

1️⃣ Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely so they don't burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.

2️⃣ Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over high heat and sauté chicken for 7-8 minutes, tossing frequently until cooked through.

3️⃣ Meanwhile, mix ingredients for coleslaw together in a large bowl.

4️⃣ Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce, and sprinkle with cilantro and sesame seeds. Serve and enjoy!

💡 Notes:

​

◻️ Substitute the chicken breasts for boneless skinless chicken thighs if preferred.

◻️ Make your own sweet chili sauce using a combination of hot sauce and honey for a personalized touch.

◻️ Add in extra toppings like grated carrot or minced mushrooms for more variety.

◻️ For a low-carb option, use lettuce wraps instead of wonton wrappers.

[kabillieu]

I wrote this whole, long post and then my laptop crashed before I could post it, but I just wanted to record the meals I've made this week because it's Something I Accomplished during a week where I felt lost and overwhelmed and scattered and bad about myself.

So here's what we ate:

Chicken piccata; balsamic chicken thighs and mushrooms with rice; slow-cooker butter chicken with rice and naan; roasted sweet potato and black bean tacos with Concecuh sausage, salsa verde, and lime crema; and baked spaghetti.

We ate all of that (except the tacos) with steamed broccoli because we had a Costco-sized bag of it, and every member of my family can eat broccoli for days on end because we're maniacs.

Tonight we're having slow-cooker honey-soy pork shoulder with garlic, ginger, and lime over rice and kimchee. I also made pumpkin muffins with applesauce instead of eggs for the first time this morning so the baby, who's allergic to eggs, could have one.

It's been a good week for meal-planning and cooking, so I appreciate that. I won't make the butter chicken again, but the baked spaghetti was so good it shot me into a lower rung of nirvana.

[sketchyfletch]

Food is such a motivator for me. For example, tescos and sainsburys used to have hot meat counters, where you could get such things as bbq chicken wings, gammon shanks, rotisserie chickens, pizzas etc. Now all sadly discontinued because of 'changing customer habits' (ie we could continue because we make boatload of profit anyway but we won't because not as many people were buying it).

My absolute obsession was their chinese marinade chicken thighs. These things tasted like I think god would taste, if they were a juicy, perfectly seasoned piece of meat. But long before the shops announced they'd be discontinuing the hot meat counters, I couldn't find them anymore. Maybe I was slow off the mark each time, maybe they weren't as cost efficient to make.

I am not a good cook, but frustration at being denied these things drove to to try and learn. Consequently I can now make ten of them for the price of four off the hot meat counter.

Recipe:

Bone in chicken thighs (this recipe presumes 8)

Salt and pepper

Honey (2tsp)

Soy sauce (2tbsp)

Ginger paste (1tbsp)

Rice vinegar (1tbsp)

Tomato puree (1tsp)

Five spice (2tbsp)

Preheat oven to 200c fan, 220c reg oven Season the chicken with salt and pepper first. Mix all the marinade ingredients together in a single bowl, then cover the thighs using a pastry brush. Any leftover sauce, pour over the top. Put in a greaseproof lined tray and pop in the oven for 40 mins. At the 20 min mark, look in on them and use the runoff to baste. If you have a grill that doesn't set off your smoke alarm, switch to the grill for a few minutes afterwards to get a nice crispness to the skin. (This step is optional).

If you have a airfryer you can chuck them in there instead.

[ronniefein]

I prefer chicken breast on the bone — it tends to be juicier because the bones protect the meat from the heat. And besides, I am a bone chewer!

On the other hand, when it’s summer and I’m a little less motivated to cook and want an easy dinner, boneless chicken sure comes in handy.

I’ve made this dish many times (changed the sweetener to agave or maple; once used molasses; used pineapple juice instead of orange juice; left out the chili pepper because my sister-in-law, who was coming for dinner, doesn’t like even a hint of spice in her food). It’s easy to prepare the marinade and the good thing is, I can marinate the chicken ahead of time. Cooking takes anywhere from 10 to 16 minutes, max.

Easy peasy.

Follow me on Instagram @RonnieVFein

GRILLED CHICKEN BREASTS WITH ORANGE, SOY SAUCE AND HONEY

1/4 cup soy sauce

1/4 cup orange juice

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon grated fresh orange zest

1 tablespoon finely chopped fresh ginger

2 scallions, finely chopped

1 clove garlic, chopped

1 teaspoon finely chopped serrano or jalapeno pepper

4 skinless and boneless half chicken breasts or 8 small chicken thighs

Combine the soy sauce, orange juice, olive oil, honey, orange zest, ginger, scallions, garlic and chili pepper in a deep dish. Place the chicken in the marinade, refrigerate and let rest for 1-4 hours, turning the pieces occasionally. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill for 5-8 minutes per side, depending on size and thickness, turning the pieces occasionally, or until cooked through.

Makes 4 servings

[bumblebeeappletree]

I wanna share with you 6 amazing & easy bento box ideas! If you are thinking that making Japanese bento is hard, please try these recipes! You can make both main dish and side dish very quickly with this!

【CHAPTER】

00:00 Ponze Butter Salmon Bento

2:55 Teriyaki Chicken Bento

5:42 Chicken Fingers Bento

8:11 Flavored Ground Chicken (3-Color Bowl) Bento

10:07 Pork Cutlet (Tonkatsu) Bento

12:54 Sweet Chili Shrimp (Ebichiri) Bento

#Bento #LunchBox #EasyJapaneseCooking

Recipe: https://misosoup.site/6-easy-20-minut...

BGM: MusMus

1. Ponze Butter Salmon Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Ponzu butter salmon

・2.8 oz (80g) Salmon

・1 tsp Butter

・1-2 tsp Ponzu sauce

Rolled omelette

・2 Egg

・Salt and pepper

・1/2 tsp Oil

Snap peas

・1.4 oz (40g) Snap peas

・Salt and pepper

・1/2 tsp Olive oil

Honey mustard carrot

・0.3 oz (10g) Carrot

・Salt and pepper

・1/2 tsp Grain mustard

・1/2 tsp Honey

Topping

・Pickled plum

・Shiso leaves

・Cherry tomato

======================

2. Teriyaki Chicken Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Teriyaki chicken

・5 oz (140g) Chicken thigh

・Salt and pepper

・1 tbsp Potato starch or Corn starch

・1 tsp Oil

Teriyaki sauce

・1 tbsp Sake

・1 tbsp Mirin

・1 tbsp Soy sauce

・1 tsp Sugar

Soy butter spinach

・1.7 oz (50g) Spinach

・2 tsp Corn

・Salt and pepper

・1/2 tsp Soy sauce

・1/3 tsp Butter

Miso carrot

・0.7 oz (20g) Carrot

・Salt and pepper

・1/2 tsp Miso paste

・1/2 tsp Mirin

Topping

・Lettuce

・Boiled egg

======================

3. Chicken Fingers Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Chicken fingers

・5 oz (140g) Chicken tender

・Salt and pepper

・2-3 tbsp Flour

・1 tbsp Parmesan cheese

・1-2 tbsp Water

・3 tbsp Panko (Bread crumbs)

・Oil for deep-frying

Broccoli salad

・1 oz (30g) Broccoli

・2 tsp Dried bonito shavings

・1/2 tsp Soy sauce

Topping

・Lettuce

・Cherry tomato

・Worcestershire sauce (for chicken fingers)

======================

4. Flavored Ground Chicken (3-Color Bowl) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Flavored ground chicken

・3.5 oz (100g) Ground chicken

・1/2 tsp Grated ginger

・1 tbsp Soy sauce

・1 tbsp Sugar

・1/2 tbsp Sake

・1/2 tbsp Mirin

Snap peas

・1.4 oz (40g) Snap peas

・A pinch of Salt

・1/2 tsp Sesame oil

Scrambled egg

・1 Egg

・Salt and pepper

Topping

・Red pickled ginger (Beni-shoga)

======================

5. Pork Cutlet (Tonkatsu) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Pork cutlet

・2.8 oz (80g) Pork loin

・Salt and pepper

・1-2 tsp Flour

・1 tbsp Beaten egg

・2 tbsp Panko (Bread crumbs)

・Oil for deep-frying

Cabbage and carrot pickles

・0.7 oz (20g) Cabbage

・0.7 oz (20g) Cabbage

・A pinch of Salt

・1 tsp Rice vinegar

・1/2 tsp Soy sauce

・A pinch of Sugar

Topping

・Lettuce

・Mini rolled omelette (use the rest of beaten egg)

・Worcestershire sauce (for pork cutlet)

======================

6. Sweet Chili Shrimp (Ebichiri) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Sweet chili shrimp

・3.5 oz (100g) Shrimp

・2/3 tsp Potato starch or Corn starch

Sweet chili sauce

・1.5-2 tbsp Ketchup

・1/2 tsp Rice vinegar

・1/2 tsp Sake

・1/2 tsp Soy sauce

・1/2 tsp Sugar

・1/2 tsp Stock powder (chicken or any other kind)

・1/3 tsp Doubanjiang*

・1/3 tsp Grated ginger

・1/3 tsp Grated garlic

・1 tsp Minced green onion

*If you don't have Doubanjiang, please use miso paste and a pinch of chili pepper.

Thin omelette

・1 Egg

・A pinch of Salt

Carrot salad

・0.7 oz (20g) Carrot

・1/2 tsp Sesame oil

・1/2 tsp Soy sauce

・1/2 tsp White sesame seeds

・A pinch of Salt

Topping

・Broccoli

[lookbook-mademoiselleplume]

Karaage Chicken Sandwich Japanese karaage chicken sandwiches are served on toasted potato buns and topped with savory miso mayonnaise and an Asian-inspired slaw. 1/2 cup chopped fresh cilantro, 1 teaspoon grated ginger, 4 potato buns split and toasted, 1 tablespoon mirin, 1/2 cup cornstarch, 1 teaspoon grated garlic, 1 teaspoon soy sauce, 1/8 cup soy sauce, 1 teaspoon honey, 1 cup peanut oil for frying or as needed, 1/2 cup cider vinegar, 1/8 cup grated garlic, 1/2 cup mayonnaise, 1.5 pounds boneless skinless chicken thighs, 1/2 teaspoon shichimi togarashi or to taste, 2 tablespoons toasted sesame oil, 1/4 cup white miso paste, 1/4 cup finely chopped green onions, 3/4 cup shredded carrots, 1 cup shredded cabbage, 1 tablespoon sake, 1/8 cup grated ginger, ground black pepper to taste, 2 tablespoons sesame seeds, salt and ground black pepper to taste

[reasoningdaily]

Despite being more flavorful and versatile, chicken thighs remain far behind breast meat in popularity, at least within the US. Here at Serious Eats, though, we recommend chicken thighs for all sorts of preparations: braising, stewing, baking, frying, skewering/grilling. An abundance of connective tissue makes them both flavorful and forgiving of longer cooking times, unlike breast, which tends to dry out quickly.

To me, all that makes thighs the perfect cut for a relaxed night of cooking, one in which I don't have to watch the pan like a hawk to get good results. Here are 21 recipes, from one-pan braised dinners of chicken thighs and vegetables to Bengali rice porridge and grilled paella, to convince you of the glories of dark meat.

Grilled Chicken Skewers

Crispy Caramel Chicken Skewers

Morgan Eisenberg

Chicken thighs' higher fat content helps them retain more moisture than breast. That means thigh meat is practically a must for grilled skewers, as the intense heat of the grill would quickly overcook and dry out breast. Inspired by Vietnamese gà kho, these skewers get ample flavor from a sweet-and-savory glaze (incorporating both brown sugar and honey as a stand-in for the more traditional rock sugar) that caramelizes into a crispy coating on the grill. Rolling the skewers in a final layer of sesame seeds and sliced almonds gives them plenty of crunch. You can grill these (or any of the other skewers below) on the grate using a two-zone fire, as we've recommended in the past, or try our new and improved skewer-grilling setup to bring the meat closer to the coals and increase your chances of tender, juicy results.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)

Vicky Wasik

The nanbansu in the name is a simple mixture of soy sauce, vinegar, sugar, and mirin, and it can be used as a sauce, dip, and/or marinade. Again, use chicken thighs here to ensure the yakitori come off the grill moist and tender. The meat picks up lots of flavor from an overnight marinade in the nanbansu, which we also serve alongside the skewers for dipping; a little optional shichimi togarashi will add a mild heat, if you want it.

Japanese Chicken Skewers With Scallion (Negima Yakitori)

J. Kenji López-Alt

Once you have a batch of homemade teriyaki sauce on hand, this recipe could hardly be easier. The teriyaki sauce gives the skewers a sweet-and-savory profile, while the grilled scallions' crunch helps balance the juiciness of the chicken thigh. As with any skewer recipe, thread the pieces fairly close together on each skewer to help them retain moisture—and, of course, don't skimp on the sauce.

Thai-Style Chicken Satay With Peanut-Tamarind Sauce

J. Kenji López-Alt

There are many good reasons to own a mortar and pestle, but my personal favorite may be that it affords you the opportunity to just bash a lot of things into tiny pieces. You'll get to do plenty of that for this Thai-style chicken satay, which starts with a powerful aromatic paste featuring lemongrass, turmeric, garlic, ginger, and toasted coriander and white pepper. We combine the paste with coconut milk and fish sauce to form a marinade for small pieces of chicken thigh meat before they're skewered and grilled. The tart-sweet flavor of tamarind in the accompanying peanut dipping sauce makes it a perfect complement to the skewers' smoky char.

Grilled Tarragon-Mustard Chicken Skewers

Morgan Eisenberg

Lemon and mustard are both powerful acids, which help to tenderize chicken, and they work so quickly that their flavors can penetrate the meat in just an hour of marination time. The sweetness of honey and acidity of the lemon juice and mustard help balance out the strong anise-y flavor of tarragon here. This quick recipe is a good argument all on its own for introducing more weeknight grilling into your life.

Main Dishes

Easy Pressure Cooker Green Chili With Chicken

J. Kenji López-Alt

Chicken thighs take well to braising and other moist cooking methods, such as in this chile verde, which also gets a flavor boost from using dark meat. Plus, with the power of a pressure cooker at your disposal, you'll achieve results in 30 minutes that would normally take hours on the stovetop. A combination of tomatillos, Poblano peppers, Anaheims, and serranos yields a complexly flavored sauce, and a small amount of fish sauce gives the chili an extra hit of umami once it's finished.

Crispy Braised Chicken Thighs With Cabbage and Bacon

J. Kenji López-Alt

Cabbage and pork are a classic combination, and in this easy, hearty one-pan braise, we pair both with chicken thighs to great effect. By cooking the chicken thighs and bacon directly on top of a bed of shredded cabbage, we ensure the vegetables absorb flavor from both meats. The clincher? The whole dish takes just over an hour, start to finish.

Grilled Chicken and Pork Paella

Vicky Wasik

The key to nailing a proper paella is browning every single ingredient very well before adding any liquid. Since the chicken is going to be first browned and then cooked in stock and puréed tomatoes, it needs to be able to hold up to an extended cooking time, which means thigh meat is what you want here. For a party-sized paella like this one, emulate traditional methods and make it outside on the grill—it's the best way to ensure such a large volume heats evenly. If you're not a paella purist, check out our paella mixta, too, which incorporates both chicken leg meat and seafood.

Kimchi-Brined Fried Chicken Sandwich

Vicky Wasik

Fans of Kenji's five-ingredient pickle-brined fried chicken sandwich, or any fried chicken sandwich, won't want to miss out on this twist. We marinate chicken thighs in a mixture of kimchi brine, buttermilk, and gochugaru (Korean red chili flakes) before dredging and frying, then top the fried chicken with chopped kimchi and kimchi-infused mayo. (For extra credit, try serving it on Stella's flaky Black Sesame Buttermilk Biscuits.) Safe to say, I'll be dreaming about this sandwich for a few months at least.

Vietnamese-Style Baked Chicken

Emily and Matt Clifton

Another easy weeknight dinner, this one-pan recipe for baked chicken thighs relies heavily on a flavorful marinade full of Vietnamese flavors—bright, umami, and just a little spicy. It's certainly worth the few items you'll have to add to your grocery list. Here's a tip: Make sure you prepare your rice (because you're going to need plenty of rice on the side!) while the chicken is marinating.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

J. Kenji López-Alt

Oyakodon, a rice bowl topped with simmered chicken and softly cooked eggs, is pure Japanese comfort food, and easy to make at home. The extra egg yolk on top is optional, but we love any chance to pop open a golden yolk, swirling it around and around in the bowl so its richness gets into every corner.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

J. Kenji López-Alt

Chicken scarpariello is an old Italian-American standby of braised chicken thighs, sausage, and peppers in a punchy sweet-and-sour sauce, and it's simple enough to make any night of the week. Achieving the most possible flavor in the sauce depends heavily on the drippings from the chicken, so it's best to use bone-in, skin-on thighs. We sear those thighs until they're deeply browned before adding them to a pan with sautéed garlic, onion, and bell pepper; browned sausage; and pickled cherry peppers along with their liquid, before popping it all in the oven to braise.

One-Pan Chicken, Sausage, and Brussels Sprouts

Emily and Matt Clifton

It's hard to think of a culinary image makeover that's been more dramatic than that of Brussels sprouts—the days of their reputation as mushy, sulfur-scented lumps are over. That's thanks in large part to the realization that intensely high heat is the key to getting them crisp, nutty-sweet, and delicious. This recipe roasts halved Brussels sprouts, sliced sausage, and bone-in chicken thighs all in one pan, where (just as in some of the previous recipes) the meat gets tender and well browned, and the sprouts' flavor benefits from mingling with all those juices.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Vicky Wasik

Building layers of flavor in a jambalaya is just as important as it is for a soup. In this recipe, the chicken and sausage join forces to flavor the stock. Once the chicken has been browned, it goes into the oven along with the rice, aromatics, and braising liquid—cooking in the oven is our secret to avoiding burnt rice and the need for frequent stirring—so the forgiving nature of chicken thighs is a must here.

Chicken Massaman Curry With Wheat Beer and Potatoes

Emily and Matt Clifton

If you're put off by overly spicy curries that leave you in tears, give massaman curry a whirl—a product of Middle Eastern migration to Southeast Asia, it uses milder spices that build warmth and aroma rather than fire. Boneless and skinless thighs work fine here, especially since they're easily cut into small pieces. We simmer them, along with potatoes, in a coconut milk– and chicken stock–based sauce, plus a surprise ingredient—Belgian-style wheat beer.

Coconut- and Ají Amarillo–Braised Chicken

Vicky Wasik

While you can technically highlight any chili pepper of your choosing for these braised chicken thighs, the recipe is especially well suited to ají amarillo, a bright and fruity orange pepper that's native to Peru. The mellow, sweet coconut milk takes on the golden color of the ají amarillo quite nicely, making this dish perfect for a day when you'd like a little more sun.

Grilled Tandoori Chicken Patties With Jalapeño-Mint Yogurt Sauce

Morgan Eisenberg

Blending the ground chicken here with a yogurt marinade, along with the thigh meat's natural ability to retain moisture, helps ensure these patties come out juicy after grilling. An array of spices creates a warm, Indian-inspired profile, balanced out by the cooling jalapeño-mint yogurt sauce dolloped on top. Serve these on toasted flatbread for an easy, handheld summer dinner.

Broiled Tandoori-Style Chicken With Almonds and Couscous

Vicky Wasik

Broiling is another high-heat cooking method in which chicken thighs can shine—a broiler may not be as powerful as a tandoor, but it's about as close as you're going to get with standard indoor home equipment. We tenderize the chicken in a mix of yogurt and spices, then broil it, along with the marinade, in a skillet until it's nicely browned. The liquid from the skillet does double duty, adding flavor to a side dish of fluffy couscous.

Chicken Thighs With Saffron, Lemon, and Red Potatoes

Yasmin Fahr

Coming together in a single pan in just an hour, this recipe is great for whipping up on a Tuesday night after a tiring day of work. Searing the chicken thighs first delivers crispy skin and adds extra flavor to the braising liquid, while a pinch of saffron turns the dish delightfully golden and fragrant. After the sear, we add chicken stock, quartered red potatoes, saffron, lemon juice, and black peppercorns, then stick the skillet in the oven—that's it.

Korean-Style Fire Chicken (Buldak) With Cheese

Vicky Wasik

Using stronger-flavored dark-meat chicken in this hot, spicy, and gooey dish just makes sense—the chicken has a lot of other flavors to compete with, including fresh red chilies, gochugaru, gochujang (Korean chili paste), ginger, black pepper, and more. While the cheese broiled over the top might seem like gilding the lily, it's not true buldak without it. Crack open a beer, get ready to sweat, and embrace the overkill.

Bengali Rice Porridge With Lentils and Chicken

Vicky Wasik

This porridge is pure comfort food, perfect for those days when you feel a cold coming on or when it's gray and rainy out. Gently crushing some of the rice leaves smaller bits that dissolve into the turmeric- and ginger-scented porridge, making it nicely thick, and diced chicken thigh, potato, and red lentils turn it into a hearty, warming meal. But the best part, in my opinion, is the topping of crispy fried shallots, since I'm constantly looking for excuses to make more and sprinkle them over everything. That counts as meal prep, right?

[abruzcadabra]

My grocery list

I’m putting my grocery list in a blog post so that others can get a specific picture of how the things I buy help save me money and simplify my life. You may notice that some things are in odd categories-I’m not a nutritionist. Also, you’ll probably notice that there is very few premade items, mostly sauces. Hope it is somewhat interesting. There is a copy and paste-able list at the bottom. I have also written a blog post with recipes I commonly use these ingredients in.

Meat

I buy meats that have multiple uses. My regulars are: flank steak, chicken thighs, ground beef (80/20), eggs, and fish. I use flank steak because it is lean and a good cut, but still inexpensive. I like chicken thigh because they are less expensive and more moist than breasts, but just as versatile a protein. Ground beef is good for tacos, burgers, and adding to dishes. I like 80/20 because it isn’t too dry to cook on its own and it is cheaper. Eggs are a great source of easy protein and fairly inexpensive. The kind of fish I get depends on the prices. I always look at the prices so I know when there’s a deal. I don’t buy if there are no deals. I like fish, but it can be very pricey. Especially for meat I would recommend going to a Costco business center or Chef Store. I buy in bulk and portion it into reusable bags. 

Veggies and fruits

Staples: Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen) 

Variable: Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips

Seasonal/Occasional: Ginger, Cherries, Grapefruit, Watermelon, Artichoke, Celery, Pineapple

Spices

Spices accumulate over time and do not need to be purchased frequently. I will list them according to how important/versatile I think they are.

Staples: Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder

Good to have: Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds

Used sparingly: Cardamom, Seasoned Salt

Carbs

I don’t eat wheat-it just disagrees with me. I substitute pastas with mung bean noodles. We eat a lot of tacos with corn tortillas. I occasionally use rice. I keep walnuts, pecans, almonds, cashews, peanuts (in-shell), and sunflower seeds on hand for snacking, adding to salads, and grinding up to make breadings. 

Sauces

I have a lot of sauces since they keep well. Those include, but are probably not limited to: ketchup, mustard (deli, yellow, sometimes honey), mayo, soy, oyster, Worchester, A1, peanut, sweet chili, tapatio, crystal, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, maple syrup, vanilla flavoring, 

Oils and vinegar

Avocado oil for high heat, olive oil for not so hot, coconut oil, lard for seasoning the cast iron, balsamic (which I also make a glaze from), apple cider vinegar. I keep white vinegar under the sink for cleaning and crafts. 

Dairy

Heavy whipping cream is delicious and can be used in anything calling for milk-watered down if necessary, but milk cannot be whipped. Occasionally fancy cheese for cheese and meats date nights. Dried non-fat milk. Sour cream. Greek yogurt-plain or honey flavor. Butter.

Canned/jarred

Soups, tuna, spam (for musubi), beans (black and refried), enchilada sauce, spaghetti sauce, artichoke hearts, pickles, jalapenos, olives (black and green/Kalamata)

Other

Corn starch, baking soda, baking powder, cocoa powder, chocolate chips, bouillon, tortilla chips, salsa

I just replace these things as they run out. It is a diverse enough list to make many recipes, but small enough that it isn’t too costly nor strenuous to maintain. As I run out of things, I add it to my list. When the list is long enough, or has items that are of greater importance, I go shopping.

Just Lists

Staples:

flank steak, chicken thighs, ground beef (80/20), eggs, fish,  Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen),  Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder, corn tortillas, mung bean noodles, rice, walnuts, pecans, almonds, sunflower seeds, ketchup, mustards, mayo, soy, tapatio, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, avocado oil, olive oil, apple cider vinegar, heavy whipping cream, sour cream, butter, tuna, beans, enchilada sauce, spaghetti sauce, pickles, jalapenos, olives, corn starch, baking soda, bouillon, tortilla chips

Extras:

Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips, Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds, cashews, peanuts,  oyster sauce, Worchester, A1, peanut sauce, sweet chili sauce, crystal hot sauce, maple syrup, vanilla flavor, coconut oil, balsamic vinegar, dried non-fat milk, Greek yogurt, canned soups, spam, artichoke hearts, salsa

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Simple Grilling for Holiday Festivities: Festive Chicken Platter Ideas

Grilling is a cherished tradition during holiday festivities, bringing friends and family together over delicious meals cooked outdoors. Among the plethora of options, chicken stands out as a versatile and crowd-pleasing choice for creating festive platters. Whether you're hosting a backyard barbecue or a cozy gathering on the patio, these simple grilling ideas will elevate your holiday entertaining to new heights.

Introduction to Grilling for Holiday Celebrations

The holiday season is synonymous with joy, laughter, and, of course, good food. One of the joys of this time of year is the opportunity to gather with loved ones and share memorable meals. Grilling adds an extra layer of excitement to these gatherings, as the aroma of sizzling meat wafts through the air and guests eagerly anticipate the flavorful dishes to come.

Benefits of Grilling Chicken for Festive Occasions

When it comes to holiday entertaining, grilling chicken offers numerous advantages. Not only is it a healthier option compared to frying or roasting, but it also imparts a delightful smoky flavor that enhances the overall dining experience. Additionally, grilling chicken is incredibly convenient, allowing hosts to cook large quantities of food with minimal effort.

Essential Ingredients and Tools

Selecting the Right Chicken Cuts

Choosing the perfect chicken cuts is essential for achieving succulent, tender meat on the grill. Opt for boneless, skinless breasts or thighs for quicker cooking times, or embrace the richness of bone-in pieces for added flavor. Plan for approximately 6-8 ounces of chicken per guest to ensure everyone leaves satisfied.

Marinades and Seasonings

Marinating chicken prior to grilling is a surefire way to infuse it with flavor and moisture. From tangy citrus blends to savory herb concoctions, the possibilities are endless when it comes to marinades. Experiment with different combinations of spices, herbs, oils, and acids to create custom marinades that tantalize the taste buds.

Grilling Equipment Needed

Before firing up the grill, gather all the necessary equipment to ensure a seamless cooking experience. Whether you prefer a gas, charcoal, or electric grill, make sure it's clean and in good working condition. Essential tools include tongs, a meat thermometer, a basting brush, and aluminum foil for easy cleanup.

Mouthwatering Chicken Platter Recipes

Grilled Lemon Herb Chicken Skewers

Ingredients:

Chicken breast or thigh meat, cubed

Lemon juice and zest

Fresh herbs (such as rosemary, thyme, and oregano)

Olive oil

Salt and pepper

Instructions:

In a bowl, combine cubed chicken with lemon juice, zest, chopped herbs, olive oil, salt, and pepper. Marinate for at least 30 minutes.

Thread marinated chicken onto skewers and grill over medium-high heat for 8-10 minutes, turning occasionally, until cooked through.

Serve hot with additional lemon wedges for squeezing over the skewers.

BBQ Pineapple Chicken Kabobs

Ingredients:

Chicken thighs, cut into chunks

Pineapple chunks

BBQ sauce

Red onion, sliced

Bell peppers, diced

Instructions:

Thread chicken, pineapple, onion, and bell peppers onto skewers, alternating between ingredients.

Brush kabobs with BBQ sauce and grill over medium heat for 12-15 minutes, turning occasionally, until chicken is cooked through and pineapple is caramelized.

Serve hot with extra BBQ sauce on the side for dipping.

Spicy Honey Glazed Drumsticks

Ingredients:

Chicken drumsticks

Honey

Sriracha or hot sauce

Soy sauce

Garlic, minced

Ginger, grated

Instructions:

In a bowl, whisk together honey, sriracha, soy sauce, minced garlic, and grated ginger to make the glaze.

Brush drumsticks with the spicy honey glaze and grill over medium heat for 20-25 minutes, turning occasionally, until crispy and caramelized.

Serve hot with a sprinkle of sesame seeds and chopped green onions for garnish.

Tips for Perfectly Grilled Chicken

Preparing the Grill

Before grilling chicken, ensure your grill is clean and preheated to the appropriate temperature. For boneless cuts, aim for medium-high heat (around 375-400°F), while bone-in pieces benefit from medium heat (around 350-375°F).

Cooking Techniques

To achieve evenly cooked chicken with a beautiful sear, resist the urge to constantly flip the meat. Allow each side to grill undisturbed for a few minutes before turning to prevent sticking and promote caramelization. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.

Ensuring Safety

When handling raw chicken, practice proper food safety measures to avoid cross-contamination. Keep raw meat separate from other ingredients and wash your hands, utensils, and surfaces thoroughly after handling. Use separate plates for raw and cooked chicken to prevent bacteria from spreading.

Presentation and Serving Suggestions

Garnishes and Side Dishes

Elevate your chicken platters with a variety of fresh garnishes and side dishes. Sprigs of fresh herbs, slices of citrus fruits, and colorful vegetable salads make excellent accompaniments that add visual appeal and freshness to the meal.

Creative Platter Arrangements

Impress your guests with creatively arranged platters that showcase the grilled chicken in all its glory. Arrange skewers and kabobs in geometric patterns or concentric circles for an eye-catching display. Consider incorporating seasonal decorations such as festive napkins or themed serving platters to enhance the holiday atmosphere.

Conclusion

Grilling chicken for holiday festivities is a delightful way to bring people together and create lasting memories. Whether you're hosting a casual backyard barbecue or a formal dinner party, these festive chicken platter ideas are sure to impress your guests and leave them craving more. Embrace the simplicity and versatility of grilling, and let your creativity shine as you craft delicious meals that celebrate the spirit of the season.

Unique FAQs

Q: Can I use frozen chicken for grilling?

A: It's best to thaw chicken thoroughly before grilling to ensure even cooking. However, if you're short on time, you can use the defrost setting on your microwave to speed up the process.

Q: How can I prevent chicken from sticking to the grill?

A: To prevent sticking, make sure your grill grates are clean and well-oiled before cooking. Additionally, avoid moving the chicken around too much once it's on the grill to allow it to develop a sear and release naturally.

Q: What's the best way to store leftover grilled chicken?

A: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze it for longer-term storage and reheat it later for quick and easy meals.

Q: Can I use these recipes for indoor grilling?

A: Absolutely! While these recipes are tailored for outdoor grilling, you can easily adapt them for indoor grilling using a grill pan or electric grill. Just adjust the cooking times and temperatures as needed.

Q: Are there any vegetarian alternatives to these chicken recipes?

A: Yes! You can easily substitute tofu, tempeh, or a variety of vegetables like portobello mushrooms, zucchini, and bell peppers for the chicken in these recipes to create delicious vegetarian or vegan-friendly dishes.

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Exploring the Fiery Delight: The Spicy Sensation of Buldak

In the realm of Korean cuisine, where bold flavors and vibrant spices reign supreme, one dish stands out for its fiery intensity and unforgettable taste – buldak ramen. Known for its searing heat and irresistible flavor profile, Buldak has captured the hearts (and taste buds) of food enthusiasts worldwide, earning its place as a beloved culinary sensation. Let's delve into the world of Buldak and uncover the secrets behind its spicy allure.

The Origins of Buldak

Buldak, which translates to "fire chicken" in Korean, traces its origins to the vibrant street food culture of South Korea. Legend has it that the dish was born out of a desire to create an exceptionally spicy chicken dish that would challenge even the most adventurous eaters. Over time, Buldak evolved from a humble street food staple to a beloved dish enjoyed in homes and restaurants across the globe. royal honey packets

The Ingredients

At the heart of Buldak lies a tantalizing blend of ingredients carefully selected to deliver a symphony of flavors and a punch of heat:

Chicken: Traditionally, Buldak is made with boneless chicken pieces, typically chicken breast or thigh, cut into bite-sized pieces for easy consumption.

Gochujang: This fermented chili paste is the star of the show, infusing Buldak with its signature heat and depth of flavor. Made from red chili peppers, glutinous rice, fermented soybeans, and salt, gochujang adds complexity and richness to the dish.

Gochugaru: Also known as Korean red pepper flakes, gochugaru lends a vibrant red hue and an extra kick of heat to Buldak. Its coarse texture and smoky flavor elevate the dish to new heights of spiciness.

Sugar: To balance out the fiery heat of the gochujang and gochugaru, sugar is added to Buldak, imparting a hint of sweetness that enhances the overall flavor profile.

Soy Sauce: Soy sauce adds depth and umami to Buldak, complementing the spicy-sweet flavors with its savory notes.

Garlic and Ginger: These aromatic ingredients provide a fragrant base for the dish, infusing Buldak with layers of flavor and complexity.

Sesame Oil and Seeds: Sesame oil adds a nutty aroma and richness to Buldak, while toasted sesame seeds provide a delightful crunch and visual appeal. haribo

The Cooking Process

Preparing Buldak requires a delicate balance of heat and time to achieve the perfect combination of tenderness and flavor. The chicken is marinated in a potent mixture of gochujang, gochugaru, sugar, soy sauce, garlic, ginger, and sesame oil, allowing the flavors to meld together and penetrate the meat. Once marinated, the chicken is pan-fried or grilled until golden brown and caramelized, resulting in tender, succulent pieces infused with smoky, spicy goodness.

The Sensory Experience

Bite into a piece of Buldak, and you're greeted with an explosion of flavors – the fiery heat of the chili peppers, the subtle sweetness of the sugar, the savory richness of the soy sauce, and the aromatic notes of garlic and sesame. Each mouthful is a journey of sensory delight, leaving your taste buds tingling and craving more.

Conclusion

Buldak is more than just a dish – it's an experience. From its humble beginnings on the streets of South Korea to its status as a global culinary sensation, Buldak continues to captivate food enthusiasts with its bold flavors and fiery personality. So, the next time you're craving a spicy adventure, dive into a plate of buldak noodles and prepare to be dazzled by its irresistible charm.

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