Cilantro-Lime Chicken Thighs

This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.

The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.

Yield: Serves 4

  • 1/4 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 T extra virgin olive oil
  • 2 T freshly squeezed lime juice, plus wedges for serving
  • 1 T lime zest
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (I used 4 large thighs)
  • cooked rice and refried beans, for serving, as desired
  • guacamole or avocado slices, for serving, as desired
  • corn, red onion, shredded cheese, tomatoes, and salsa, for serving, as desired
  • hot sauce and sour cream, for serving, as desired
  • flour or corn tortillas for serving as a burrito or tacos, optional
  1. In a medium bowl, combine 1/4 cup chopped cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. (I marinated the chicken for 6 hours.)
  3. Preheat broiler or grill.
  4. Remove the chicken from the marinade and place on a rimmed baking sheet, if broiling.
  5. Cook the chicken until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  6. Let rest and cool slightly to coarsely hand-shred (to use as a taco or burrito filling).
  7. Serve with rice and refried beans and assorted toppings, as desired.

One-Pot Chicken Thighs with Black Beans, Rice & Chiles

The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂

Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.

This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!

Yield: Serves to 8

  • 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
  • coarse salt and freshly ground black pepper
  • 2 T extra-virgin olive oil or peanut oil
  • 1 large yellow, Vidalia or white onion, chopped
  • 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
  • 2 ½ cups chicken stock
  • 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
  • 1 (3-inch) cinnamon stick, broken in half
  • 6 garlic cloves, finely minced or grated
  • 1 tsp ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • 6 oz grape or cherry tomatoes, halved
  • 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
  • 3 T chopped cilantro leaves
  • Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. Season the chicken with salt and pepper on both sides.
  3. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. (I used an enameled cast iron pan.)
  4. In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
  5. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
  6. In a small saucepan, bring the chicken stock to a boil.
  7. Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
  8. Add the black beans and cherry tomatoes. Season generously with salt and pepper.
  9. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
  10. Add the stock and return the chicken to the pan, skin-side up.
  11. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
  12. Sprinkle with the cilantro.
  13. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.

Basil Chicken Saltimbocca with Marinated Tomatoes & Mozzarella

We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.

This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.

Yield: Serves 4 to 6

  • 6 boneless, skinless chicken thighs
  • 6 cloves garlic, grated
  • coarse salt and freshly ground black pepper
  • 1 cup fresh basil, approximately, divided
  • 10 thin slices prosciutto
  • 3 large eggs, beaten
  • 2 cups Panko bread crumbs
  • 2 cups cherry or grape tomatoes, halved
  • 3 T extra virgin olive oil, plus more for cooking
  • 2 T balsamic vinegar
  • 2 T fresh thyme leaves, optional
  • zest of 1 lemon, optional
  • 4 oz ciliegine mozzarella balls or 3 balls burrata cheese, torn
  1. Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
  2. Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
  3. Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
  4. One at a time, press 2 basil leaves on top of each chicken thigh.
  5. Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
  6. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
  7. Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
  8. Heat a few tablespoons of oil in a large skillet over medium-high.
  9. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
  10. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
  11. Transfer to a plate and lightly season with salt.
  12. Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.

Brazilian Beer Chicken

I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!

Yield: Serves 4 to 6

  • 12 to 16 oz beer (I used a Brooklyn lager)
  • 1/2 cup vegetable oil (I used canola)
  • 1/2 cup whole grain Dijon mustard or Dijon mustard
  • 1 T sweet paprika
  • 1 tsp freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 2 bay leaves
  • 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
  • coarse salt
  • parsley, for garnish, optional
  1. Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
  2. Stir in the onion, garlic, and bay leaves.
  3. Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
  4. Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
  5. Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
  6. Preheat the grill.
  7. When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
  8. Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
  9. Garnish with parsley, if desired, and serve immediately.

Arugula Salad with Grilled Chicken, Corn, Tomatoes & Blue Cheese

I have a couple more arugula summer salads to share. I eat arugula on a daily basis! 🙂 Loaded with toppings, this salad was hearty and delicious. I didn’t grill the corn but may next time. When fresh corn is really sweet, I prefer to eat it raw.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used boneless, skinless chicken thighs and modified the proportions. I also dressed the salad with my favorite Mustard Vinaigrette.

Yield: Serves 4 to 6

  • olive oil, for grates
  • 1 pound boneless, skinless chicken thighs (about 3 to 4) or chicken cutlets
  • coarse salt and freshly ground black pepper
  • 4 ears corn, husks and silks removed
  • 12 oz to 1 pound arugula or wild arugula, about 3 bunches, thick stems removed
  • 2 large tomatoes, sliced into wedges
  • 1/2 cup (2 oz) crumbled Stilton or Gorgonzola (I used Trader Joe’s Cave Aged Blue Cheese)
  • 2 T fresh lemon juice, for dressing
  • 2 T olive oil, for dressing
  1. Heat grill to high; clean and lightly oil hot grates.
  2. Season chicken with salt and pepper.
  3. Grill until opaque throughout. Let rest 5 minutes; cut into strips. (Grill corn at this point, if desired.)
  4. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  5. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Alternatively, prepare this Mustard Vinaigrette.
  6. Add arugula, tomato wedges, crumbled cheese, sliced chicken, and corn. Toss to combine. Serve immediately.

Pressure Cooker Arroz con Pollo

Chicken and rice is an absolute favorite in my house. This chicken meat was incredibly tender- falling off the bone- in this pressure cooker version. The rice was full-flavored and fabulous.

This recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker bye Deborah Schneider. I used a stove top pressure cooker. I branched out from my comfort zone and used bone-in, skin-on chicken thighs. 😉 I also substituted a Cubanelle for an Anaheim chile and increased the garlic.

We ate it with a green salad. Wonderful!

Yield: Serves 4 to 6

  • 1 1/2 cups chicken stock
  • 1 tsp saffron threads
  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs) or 2 pounds boneless, skinless chicken thighs
  • 3 tsp coarse salt, divided
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes
  • 2 T olive oil
  • 1 small white or red onion, diced
  • 8 large cloves garlic, minced
  • 1 Cubanelle, Anaheim, or Poblano Chile, stemmed, seeded, and diced
  • 2 Roma tomatoes, cored and diced or one 14-oz can diced tomatoes, drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 cups long-grain white rice, rinsed and drained (I used Basmati rice)
  • parsley or cilantro, minced, for garnish
  1. In a small saucepan, bring 1/2 cup of the chicken broth to a bare simmer over medium-high heat.
  2. Add the saffron threads to the hot broth and let steep for about 30 minutes.
  3. Season the chicken pieces on all sides with 1 tsp of the salt, the black pepper, and the pepper flakes. (I used a 9×13-inch pyrex dish.)
  4. Heat the oil over medium heat in a pressure cooker or Instant Pot.
  5. Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 to 5 minutes per side. Transfer to a large plate.
  6. Add onion, garlic, and diced chile to the pot and cook, stirring occasionally, for about 2 minutes, until the onion begins to soften.
  7. Stir in the tomatoes, cumin, smoked paprika, bay leaf, and the remaining 2 tsp salt. Cook, stirring occasionally, for about 2 minutes, until the tomatoes have softened.
  8. Stir in the saffron-infused broth and the remaining 1 cup broth, scraping up any browned bits on the bottom of the pot.
  9. Stir in the rice and, using a wooden spoon, gently swirl the rice until it falls in an even layer.
  10. Return the chicken to the pot, arranging the pieces in an even layer, then pour in any accumulated juices.
  11. Secure the lid and seal under pressure, set to meat/stew on an Instant Pot. (I brought my pot up to high (2nd ring) but may reduce to the first ring next time because a lot of the rice was crispy- but delicious- on the bottom of the pot.)
  12. Cook for 20 minutes.
  13. Let the pressure release naturally for 10 minutes, then move the pressure to venting to release any remaining steam.
  14. Open the pot and let cool for 10 minutes to allow the rice to firm up prior to serving.
  15. Serve garnished with minced herbs, as desired.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into ¾” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

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