Category Archives: Chicken

Blackberry BBQ Glazed Chicken for #WeekdaySupper

Posted on by
Reply

Blackberry BBQ glazed chicken is a quick and easy meal, perfect for summer and for using up all those plump, juicy berries!

Blackberry BBQ Glazed Chicken

I used to go with a friend to this restaurant/craft brewery/eatery fairly regularly. Mainly, we went for the beer and there was always a heart selection. Over time, they tried and tried again to revamp their menu and change up their persona from standard pup to upscale craft restaurant. Duck fat fries replaced regular and ahi tuna appeared on the appetizer menu. The change didn’t sit well with regulars, it seemed pretentious (at least to me) and irritating. Why mess with success? The craft beer spoke for itself, no need to try too hard to fancy up the menu. People were there for the beer.

Regardless, the one thing that remained constant throughout every rendition was wings. Wings  and beer are that one sacred tradition that cannot be changed, no matter how hard you try. Their wings were offered in traditional buffalo but also with a variety of other sauces, my most favorite being the blackberry BBQ. And once the theme for this week’s Weekday Supper of cooking with berries was announced, I knew. It was fate, kismet, destiny.

I wanted to make this sauce and slather it over wings, cooked low and slow and falling off the bone. Alas, no patience and so I grilled that chicken up and slathered that way. The sauce is a perfect combination of sweet and spicy with a real kick from the chili powder. If you are so inclined, add a little chipotle in there. I opted out, I couldn’t blow out the palates of my spice-hating friends. But it’s fine without it. Grill up the chicken and then in the last few minutes, give it a generous slather of sauce. Flip the chicken, slather again then do it all one more time. Sauced to perfection, perfect for a quick weeknight meal. Satisfaction achieved, my friends.

Print
Blackberry BBQ Glazed Chicken for #WeekdaySupper

Ingredients

  • 1 pint blackberries
  • 1 cup chicken stock
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 Tbsp. cider vinegar
  • 2 Tbsp. chili powder
  • juice of half a lemon
  • 3 chicken breasts

Instructions

  1. To prepare the sauce, combine blackberries and stock over medium high heat until the blackberries break down, about 10 minutes.
  2. Allow them to cool then run them through the blender, then through a fine mesh sieve to strain out the seeds.
  3. Add the mixture back to the sauce pan and add ketchup, brown sugar, cider vinegar, chili powder and lemon. Simmer over medium high heat until the mixture thickens. Remove from heat and set aside until ready to serve.
  4. To cook chicken, heat your grill to medium high. Add the chicken and cook until almost finished, about 3/4 of the way. Slather on some of the sauce and close the grill lid. After a minute or two, open the grill, flip the chicken and add more sauce. Close the lid and then, after one more minute, open and add one more slop of sauce.
  5. Serve hot.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/blackberry-bbq-glazed-chicken-for-weekdaysupper/

Be sure to check out the rest of the Weekday Supper meals we’ve cooked up for you!

Monday – Mexican Chicken Bowl by Gluten Free Crumbley
Tuesday – Blackberry BBQ Glazed Chicken by Feed Me, Seymour
Wednesday – Duck Confit Sliders by The Petit Gourmet
Thursday – Tilapia with Raspberry Chipotle Sauce by Feeding Big
Friday – Chicken Scaloppini with Grilled Peaches by Recipes Food and Cooking

Pulled Tandoori Chicken Nachos for #WeekdaySupper

Posted on by
1

Pulled tandoori chicken nachos have just the right amount of spice and coolness to keep any nacho lover happy for hours on end. 

Pulled Tandoori Chicken Nachos

Nachos are one of those universally liked by all foods, if only for their versatility. If you don’t like beef, simply omit and add extra beans. Fans of buffalo chicken can rejoice over having their very own plate of spicy goodness to dive into, extra blue cheese please. Really, you can make anything into nachos so long as you are willing to put up with the ridiculously sloppy mess that inevitably follows with every single bite. Wear a lobster bib and you’re good, right?

I discussed these nachos with my friend Kiera for a good week before making them. We talked about different toppings and sauces, cheeses and veggies to go along with it. We laid out a plan and then the time came to cook them. I took some serious liberties with our “recipe” in that I really changed every single thing. While I still have to make the actual nachos we talked about one day, this version – these pulled tandoori chicken nachos – were spectacular! One of those eat until you literally can’t fit one more bite into your mouth nachos. Unbotton the top button of your jeans, make room on the couch for a food coma nap, run an extra three miles that night nachos.

Pulled Tandoori Chicken Nachos

It’s the combination of perfectly spiced pulled chicken with cool Greek yogurt (standing in for sour cream) and light Monterey Jack cheese that does it. The chicken is spicy, but not overly so. The cheese is just enough that it doesn’t overpower that chicken flavor. Each chip gets a perfect chicken to cheese to sour cream ratio, leaving not one chip naked and none soggy from too much ingredient. That’s important with nachos. So set out to make these today. You likely have all the ingredients on hand and it takes less than 30 minutes. Enjoy!

Pulled Tandoori Chicken Nachos Tandoori chicken recipe from the Big Man’s World.

Print
Pulled Tandoori Chicken Nachos for #WeekdaySupper

Ingredients

  • 1 lb. chicken breasts
  • 4 cups chicken stock
  • For the tandoori sauce
  • 1/2 cup Greek yogurt
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp black pepper
  • For nachos:
  • 15 to 20 tortilla chips
  • 1 cup grated monterey jack cheese
  • 1/4 to 1/2 cup Greek yogurt
  • Green onions

Instructions

  1. Bring chicken stock to a boil in a large pot over high heat. Add in the chicken and then turn the heat down and simmer for 15 to 20 minutes until chicken is cooked through. While the chicken cools, prepare the sauce.
  2. Combine smoked paprika, cayenne pepper, cumin, garam masala, black pepper, Greek yogurt and salt until well mixed.
  3. Using two forks, shred the chicken. Toss it with the sauce.
  4. Cover a baking pan with foil. Turn the oven to broil.
  5. Place the nachos on the baking pan, then top them with chicken and cheese. Broil two to three minutes until cheese is melted.
  6. Drizzle with Greek yogurt and green onions.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/pulled-tandoori-chicken-nachos-for-weekdaysupper/

Buffalo Chicken Poutine

Posted on by
6

Buffalo chicken poutine is a perfect way to trash up your smothered french fries. Spicy, cheesy and crisp! 

Buffalo Chicken Poutine

If there’s one thing us Americans are really particular about, it’s our french fries. Some like them curly, others steak. I’m a fan of crinkle cut but only if they are extra crisp. And even in fast food terms, people break it down further by choosing to side with McDonald’s over Burger King or Wendy’s over Arby’s. Then there is the topic of loaded fries: chili, bacon, cheese, gravy, mayo, ketchup. Toss any number of ingredients onto a fry and you have something entirely different going on. 

In Canada, there’s a popular dish known as poutine which I equate to a really done up version of loaded fries. Gravy and cheese curds are poured over top of french fries leading to what I think is probably the most epic French fries ever.  It’s my goal to try an authentic, straight-from-Canada version one day. Until then, here’s my take on it!

Buffalo Chicken Poutine

Buffalo chicken poutine seemed almost like a natural progression because you have all the good things in there. A little bit of rotisserie chicken, a gravy made with spicy hot buffalo sauce, some cheese – of course – all thrown over some crispy crinkle fries. You can call this the trashy meal of champions, if you want. I’d be ok with it. I made it for lunch over the weekend and the plates were licked clean – a true testament to its deliciousness!

Print
Buffalo Chicken Poutine

Ingredients

  • 1 large bag frozen french fries
  • 3 Tbsp. butter
  • 4 Tbsp. flour
  • 2 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 cup monterey jack cheese
  • 1/4 cup blue cheese

Instructions

  1. Cook the french fries according to package instructions.
  2. While they cook, make the buffalo gravy. Head the butter in a skillet. Once melted, add in the flour and whisk until smooth. Slowly add in the broth, whisking to avoid lumps.
  3. Add in the buffalo sauce and stir until fully combined.
  4. Once the fries are finished, divide them between two plates and top with monterey jack cheese. Drizzle buffalo sauce over top.
  5. Crumble blue cheese on top of the fries.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/buffalo-chicken-poutine/

Honey Harissa Chicken

Posted on by
15

Chicken can certainly be a mundane dinner option, especially if you eat it often. Honey harissa chicken is a spicy yet sweet way to change up your boring chicken game.

Honey Harissa Chicken

Sweet flavors are always welcome on my plate, no matter what the situation. And while in the past years I’ve gravitated slightly more towards salty snacks and bites, sweet things will always be on my mind. But what I love more than flat out sweets – more than a candy bar or bite of chocolate – is sweet combinations. Sweet and salty or, even better, sweet and spicy. A sweet heat is the best kind of heat and the best kind of sweetness.

When I first heard of harissa – most likely from some blog that posted some recipe that sounded interesting – I had no idea what type of flavor it gave. I just grabbed a jar on a hunger-driven whim while at the grocery store. One quick whiff made it clear that harissa would certainly be the heat in a sweet heat combo. Harissa is actually a chili pepper paste (in other words, hot). It is Tunisian in origin, is bright red and is incredibly flavorful, if a little strong. 

I wanted to slather it on some chicken, since the chicken game gets incredibly tedious after a while. But I knew that using harissa straight, directly from the jar, would prove dangerous. Using new ingredients is always a gamble at my dinner table. It is more often than not met with eye rolls, some sort of complaint and an evening of groans and sighs. So instead, I cut it with some honey. Ok, a good bit of honey. It cut down that heat enough to please my family, but not so much that you couldn’t get the flavors from the harissa. It’s definitely a dish that will show up on our dinner menu in the future! How do you serve your chicken when boredom sets in?

Adapted from The Endless Meal

Print
Honey Harissa Chicken

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 tablespoon oil
  • 1/3 cup honey
  • 2 tablespoons harissa
  • 1 teaspoon white vinegar
  • 1 garlic clove, miced

Instructions

  1. Preheat oven to 350 degrees. Place chicken on a baking sheet and bake or 15 to 20 minutes until cooked through.
  2. While the chicken bakes, start the sauce. Heat oil over medium heat in a sauce pan.
  3. Add in honey and harissa, vinegar and garlic and mix until combined. Bring to a boil, then turn the heat to low.
  4. Simmer until the chicken finished and the sauce thickens. Spoon the sauce over top of the chicken, then place the chicken under a broiler for 3 minutes. Serve with additional sauce.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/honey-harissa-chicken/

Lemon Sugar Grilled Chicken for #WeekdaySupper

Posted on by
16

Kick grilling season off right with this lemon sugar grilled chicken.

Lemon Sugar Grilled Chicken

You know in that Pat Benetar song, how she says “Love is a battlefield”? And you might pump your fist in the air and sing along because, well, Pat Benetar? Tell her to come sit at my dinner table one night and then we’ll see if she changes her mind. Because the dinner table? That is the ultimate battle field. It’s a fight against good and evil. Every epic movie you’ve ever seen with a big battle at the end. I so often feel like Frodo and Sam Wise, trying to make it up that dang hill while my friends battle ugly Orcs at the bottom. The only difference is in the end, Frodo makes it out alive.

I guess this isn’t a totally fair comparison. There are some slam dunk dishes that I put out that just please everyone. This lemon chicken scallopini elicits tears of joy every time I plunk it down on the table. And popcorn chicken is always welcomed with open arms, like a long-lost cousin or friend (hmm… a chicken theme here, perhaps). But then there was the chicken fajita pasta that tasted amazing to me and was met with resounding groans and an evening of sitting at the table until plates were cleared. How am I, a person completely biased and in love with all things Mexican-inspired, meant to get a clean read on how the recipe turned out if everyone is going to poop on it the second it hits the table?

Poop in the strictly metaphorical sense, of course. 

Lemon Sugar Grilled Chicken

So that’s how I know this recipe for lemon sugar grilled chicken is a winner. It was met with cheers and hoots of joy, even a little welcome parade with streamers and balloons as I ushered it to the dinner table.

Maybe not really that, but it was eaten without one single complaint. People even asked for seconds so, you know, victory. Now, if you don’t have a grill or it’s still freezing where you live or you just don’t feel like turning on the propane and heating the grill, you can always bake this chicken. Toss it into a glass baking dish and just throw it in a 375 degree oven until cooked through. But the grilling here lends flavor. So do it. Don’t be lazy, folks. You won’t get that nice, crispy char without the grill. The char is important. Serve it with some grilled potatoes and some grilled eggplant because heck, you might as well use the grill while you’ve got it all preheated.

Be sure to check out the rest of the Weekday Supper posts for more grilling ideas.

Monday – Strawberry and Avocado Salad by Take A Bite Out of Boca
Tuesday – Bratwurst Tacos by Palatable Pastime
Wednesday – Lemon Sugar Grilled Chicken by Feed Me, Seymour
Thursday – Mayo-Free Curried Chicken Salad by eating in instead
Friday – Italian Chicken Avocado Burgers by Momma’s Meals

Recipe slightly adapted from Can You Stay For Dinner?

Print
Lemon Sugar Grilled Chicken for #WeekdaySupper

Ingredients

  • 2 boneless, skinless chicken breasts
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the grill to medium high heat.
  2. In a bag, place chicken, lemon juice and zest, garlic cloves, olive oil, salt, sugar and black pepper. Allow it to marinate together until the grill is heated.
  3. Once hot, place the chicken on the grill. Cook for 15 minutes, turning a few times, until cooked through.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/lemon-sugar-grilled-chicken-for-weekdaysupper/

8403137561_3bf910954c_o