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.

Sheet-Pan Chicken with Chickpeas, Cumin, & Turmeric

I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes.  It was also a sheet-pan dish which made it a full-flavored weeknight meal.

This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.

  • 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • coarse salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon caraway seeds or fennel seeds
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn
  • Basmati rice, for serving
  1. Season chicken with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
  4. Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
  6. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
  7. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  8. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  9. Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
  10. Serve with seasoned yogurt alongside as a sauce.

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Flattened Chicken Thighs With Roasted Lemon Slices

My buddy is always teasing me because I never roast a whole chicken. She makes a beautiful roasted “lemon chicken” weekly for her family. Well, I don’t need to roast an entire chicken when there are dishes like this! Besides, we only want the thigh meat in my house. 🙂

This recipe was described as an “easy, super fragrant weeknight version of classic chicken under a brick,” using chicken thighs instead of a butterflied whole bird. I took it a step further by using boneless, skinless chicken thighs (my favorite), reducing the cooking time even further. (and reducing the fat!)

This dish was truly flavor-packed from the loaded garlic-herb-lemon marinade. I marinated the chicken overnight. After pan-searing under a weight, the chicken is finished by oven roasting it over lemon slices- my kind of “lemon chicken!” 🙂

This recipe was adapted from Mozza at Home by Nancy Silverton via The New York Times, contributed by Julia Moskin. We ate it with roasted potatoes, broccoli and acorn squash. Absolutely delicious.

I’m sharing my special chicken at Angie’s Fiesta Friday #159 co-hosted by Zeba @Food for the Soul and Jhuls @The Not So Creative Cook. Enjoy!

Yield: 6 to 10 servings

For the Marinade:

  • 2 lemons, rinsed
  • ¼ cup fresh thyme or oregano leaves
  • 2 tablespoons chopped fresh sage leaves
  • 1 ½ tablespoons chopped fresh Italian parsley
  • 10 to 12 medium or large garlic cloves, peeled and smashed
  • 1 teaspoon red chile flakes
  • 3 tablespoons extra-virgin olive oil

For the Chicken:

  • 10 boneless, skinless chicken thighs
  • 2 teaspoons coarse salt
  • 1-2 tablespoons canola oil, enough to coat the bottom of the skillet
  • 2 lemons, rinsed (I used the lemons from the marinade)
  • 6 fresh sage leaves
  • fresh thyme or oregano sprigs and sage leaves, for garnish
  1. Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or ziplock bag and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
  2. Prepare the chicken: Put the thighs in the bag or bowl with the marinade. Turn the thighs gently to coat with the marinade. Seal the bag or cover bowl and refrigerate at least 2 hours or overnight. (I place the ziplock bag in a glass baking dish in case it leaks.)
  3. When ready to cook, remove thighs from marinade and place them on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)
  4. Sprinkle 1 teaspoon of salt over the chicken, then turn over and sprinkle with remaining 1 teaspoon salt.
  5. Transfer the chicken thighs, “skin side” down, to a 12-inch cast-iron skillet. Put it over medium-high heat, cover with parchment paper, and weigh down the chicken with the bottom of a 10-inch cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object.)
  6. Once chicken is sizzling loudly, reduce heat to medium and cook without moving for about 5 minutes, until brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The meat will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
  7. When thighs are done, remove the weight and lift the chicken out of the pan. Transfer the thighs, browned side up, to a plate. Pour off most of the fat from the skillet, if necessary.
  8. Meanwhile, heat oven to 425 degrees, preferably on convection roast.
  9. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
  10. Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, browned side up. Tuck reserved lemon peel and garlic cloves down between the pieces. Tuck the remaining fresh sage leaves between the pieces as well.
  11. Transfer skillet to oven for 7 to 10 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear, or until the internal temperature is 165 degrees.
  12. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes.
  13. Garnish with thyme or oregano sprigs and fresh sage around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

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Coarse Mustard & Brown Sugar Glazed Pork Tenderloin

This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.

This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.

Yield: Serves 6

  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 6 tablespoons light brown sugar
  • 4 tablespoons whole grain mustard
  • 4 teaspoons chopped fresh rosemary
  • 4 tablespoons dry sherry

  1. Pat the tenderloins dry with paper towels.
  2. Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
  3. Drain pork of excess marinade and season with salt and pepper.
  4. Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
  5. Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.

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Thai Pork Tenderloin Salad with Napa Cabbage

I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!

Yield: 4 to 6 servings


For the Marinade & Dressing:

  • 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
  • ⅔ cup minced shallots (about 4 shallots)
  • ⅔ cup chopped cilantro leaves and tender stems
  • 5 tablespoons light brown sugar, separated
  • 6 garlic cloves, minced in a garlic press
  • 5 tablespoons soy sauce
  • 5 tablespoons peanut or grapeseed oil
  • Juice and zest of 4 limes
  • 3-inch piece peeled ginger root, grated
  • 2 tablespoons Asian fish sauce
  • ½ teaspoon coarse salt, more to taste
  • 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced


For the Salad:

  • 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
  • 5 whole scallions, trimmed and thinly sliced
  • 2 small Kirby or Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups cilantro leaves
  • 1 ½ cups mint leaves (I omitted the mint)
  • 1 cup basil leaves
  • 1 ¼ cups roasted cashews or peanuts, toasted and chopped
  • ¼ cup unsweetened coconut chips or large flakes, toasted, optional

  1. In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
  2. Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
  3. Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
  4. Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  5. In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
  6. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  7. To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.

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Palestinian Chicken

As much as I love trying new recipes, we made a gold standard summer meal for friends the other night. Palestinian chicken with Israeli couscous– we make it at least once a summer.

The whole milk Greek yogurt based marinade really makes the entire dish. It’s moist, tangy, and very flavorful with the addition of many spices. I have made it in the past with plain whole milk yogurt and with low-fat Greek yogurt but I was not as pleased with the results  – whole milk Greek yogurt is perfect. Simple and tasty- the kids enjoyed it too.

This recipe was adapted from The Barbecue Bible by Steven Raichlen. I recommend doubling the recipe. 🙂

  • 4 to 6 boneless, skinless chicken breasts OR 8 boneless, skinless chicken thighs
  • 1 cup plain whole-milk Greek yogurt
  • 3 T fresh lemon juice
  • 6 cloves garlic, minced
  • 1 tsp coarse salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  1. Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a non-reactive baking dish.  (I use glass.) Whisk to blend.
  2. Add the chicken breasts or thighs, coat each completely with marinade, and arrange in one layer.
  3. Cover and let marinate in the refrigerator, 4 hours to overnight. (The longer the better.)
  4. Preheat the grill. When ready to cook, oil the grill grate. Remove the chicken from the baking dish and grill until cooked through.

Filipino Adobo Grilled Chicken

IMG_4564

We served this dish to friends for dinner and everyone– INCLUDING all of the KIDS- enjoyed it. 🙂 The adobo marinade is salty from the soy sauce and fish sauce; it’s tangy from the apple cider vinegar. It also has a little sweetness and a little spiciness. The original recipe called for two 3 1/2-pound chickens, cut into pieces. I substituted 20 boneless, skinless chicken thighs- so much easier. I marinaded the chicken for 24 hours. This was my first experience with star anise– it’s so pretty! This dish was adapted from a Food and Wine “staff-favorite” recipe.

  • 3 cups water
  • 1 cup coconut vinegar or apple cider vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup tamari or soy sauce (I used low sodium)
  • 1/4 cup Asian fish sauce
  • 10 garlic cloves, crushed
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black peppercorns
  • 5 whole star anise pods
  • 5 bay leaves
  • 20 boneless, skinless chicken thighs
  • Canola oil, for brushing
  • Kosher salt
  • Freshly ground black pepper
  1. In a large, sturdy resealable plastic bag, combine all of the ingredients except the oil, salt and pepper. Shake to evenly distribute the chicken and adobo marinade; seal the bag, pressing out the air. Refrigerate overnight.
  2. Remove the chicken from the marinade. Pat the chicken dry and let stand at room temperature for 30 minutes.
  3. Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer registers 165°. Transfer the chicken to a platter and let rest for 10 minutes before serving.
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