Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

• 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
• 4 to 6 T extra-virgin olive oil
• 2 T chili powder
• Kosher salt
• 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
• 3 ears of corn, kernels cut from the cob, plus more, if desired
• 1 large red onion, thinly sliced
• fresh oregano leaves, for garnish, optional

1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
4. Using a mandoline, slice the red onion into 1/8-inch rounds.
5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
6. Heat the grill to medium-high.
7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.

Chicken Parm Burgers

I loved the idea of transforming one of our absolute favorite comfort food dishes into a summer dinner made on the grill. The burgers were very moist and packed with flavor. We ate them on potato rolls with coleslaw, potato chips, pickles, and watermelon. Perfect!

This recipe was adapted form The New York Times, contributed by Ali Slagle. We grilled the burgers, increased the amount of garlic, and used sliced fresh mozzarella. Cheesy and delicious.

Yield: Serves 4

• olive oil or cooking oil spray
• 1 pound ground chicken or turkey, preferably dark meat
• 1/2 cup plus 2 tablespoons finely grated Parmesan, divided
• 1/4 cup chopped basil leaves
• 2 tablespoons tomato paste
• 4 garlic cloves, finely grated or pushed through a garlic press
• Kosher salt
• 4 (1/4-inch thick) slices from a large ripe tomato
• 4 (1/-4 inch thick) slices fresh mozzarella or 1/2 cup grated fresh or low-moisture mozzarella
• 4 potato rolls, burger buns or ciabatta rolls
• baby spinach or arugula, for serving

1. Lightly grease a large plate with olive oil or cooking oil spray and set aside.
2. In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
3. Gently incorporate the ground meat into the cheese mixture.
4. Working the meat as little as possible, form 4 patties that are each about 4 1/2 inches wide and about 1/2 cup or 135 grams.
5. Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
6. On a rimmed plate, sprinkle the tomato slices with salt.
7. If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
8. Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
9. Toast the buns on the preheated grill, if desired. (I omitted this step.)
10. Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
11. Flip the patties, top each with 1/2 tablespoon of the grated Parmesan cheese followed by a slice of fresh mozzarella cheese (or with the combination of grated cheeses, if using).
12. Cover the grill with the lid and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
13. Pat the tomatoes dry.
14. To each bottom bun, add a handful of baby spinach or arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot with chips and coleslaw, as desired.

Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

• 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 T extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
• 1/2 large red onion, cut into wedges
• approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
• 8 ounces dried orzo (about 1 1/4 cups)
• 1 tsp fresh thyme leaves
• 2 to 4 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cups chicken stock
• freshly grated Parmesan, for serving, optional

1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

• 1 1/2 pounds ground chicken (can substitute ground turkey)
• 4 cups baby spinach, long and/or thick stems removed, chiffonade
• 4 large or 6 small scallions, thinly sliced
• 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
• 2 oz feta cheese, crumbled (about 5-6 tablespoons)
• 1 1/2 teaspoons ground cumin
• 1 tsp Kosher salt
• freshly ground black pepper
• 1 egg, lightly beaten
• 3 T panko breadcrumbs
• vegetable oil and/or cooking oil spray, for grill
• 8 potato rolls, split, lightly toasted (if desired), for serving
• sliced red onion, tomato, and/or avocado, for topping, as desired
• tzatziki sauce, for topping (see below)

For the Tzatziki:

• 1/2 cup whole milk Greek yogurt
• coarse salt and freshly ground black pepper
• dash cumin
• 1 small garlic clove, finely grated or pushed through a garlic press
• 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
• 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
• fresh dill or parsley, minced, to taste

To Make the Burger Patties:

1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
3. Add the ground meat; mix gently with a fork until just combined.
4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
2. Refrigerate so that the flavors can develop while the burgers are cooked.
3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.

This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon Aleppo pepper flakes
• 1/4 teaspoon red-pepper flakes
• 3 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
• 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

• 10 oz (about 1 1/4 cups) Greek yogurt
• 1 tablespoon chopped fresh flat leaf parsley or mint
• 3 tablespoons chopped fresh cilantro, plus more for garnish
• 2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
• 1 garlic clove, finely grated (I used a garlic press)

1. In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
2. Pat the chicken dry and trim excess fat.
3. Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
6. Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
7. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
8. While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.

Sheet-Pan Chicken Meatballs with Charred Broccoli

I don’t typically make dishes with Asian flavors, so this dish was a nice change of pace. Tsukune, Japanese grilled chicken meatballs, and the sweet and sour sauce they are typically served with were the inspiration behind this weeknight dish. The sauce was essential to this sheet-pan meal as well- we repeatedly drizzled it over everything.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I used freshly ground chicken thighs and omitted the water in the meatballs. The original recipe suggests using this tasty sauce on pork chops as well.

Yield: Serves 4

For the Sauce:

• 2/3 cup ketchup
• 4 T (1/4 cup) Worcestershire sauce
• 2 T rice cooking wine or water
• 2 T honey
• 4 tsp soy sauce
• 1 1/2″ piece ginger, peeled, finely grated
• 1/2 tsp freshly ground black pepper

For the Meatballs & Assembly:

• 2 heads of broccoli or 2 large broccoli crowns (about 1 1/2 lbs)
• 2 to 3 T vegetable oil, divided (I used canola oil)
• 2 1/2 tsp kosher salt, divided
• crushed red pepper flakes, optional
• 1 to 1 1/4 lbs ground chicken (I used freshly ground chicken thighs)
• 1 large egg, beaten to blend
• 4 scallions, thinly sliced, plus more for serving
• 2 garlic cloves, finely grated
• 2″ piece ginger, peeled, finely grated
• 1/3 cup panko (Japanese breadcrumbs)
• 1 T toasted sesame oil
• 1/4 tsp freshly ground black pepper
• cooked rice, for serving (I used brown Basmati rice)
• lightly toasted sesame seeds, for serving, optional

To Make the Sauce:

1. Mix ketchup, Worcestershire sauce, rice wine or water, honey, soy sauce, ginger, and pepper in a small saucepan.
2. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later.
3. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

To Make the Meatballs & Finish the Dish:

1. If freshly grinding chicken, use a meat grinder with the medium disk. Grind trimmed chunks of meat. (I used boneless, skinless chicken thighs.) Chill ground meat until ready to use.
2. Place a rack in upper third of oven; preheat to 450°. (I set my oven to convection roast.)
3. Line a rimmed baking sheet with foil.
4. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½” pieces.
5. Cut florets into 2″ pieces.
6. Toss on prepared baking sheet with 1 to 2 tablespoons of vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (if using). (I used a dash or red pepper flakes.)
7. Push broccoli to the edges of baking sheet to create a space for meatballs.
8. Brush space in the center of the pan with remaining 1 tablespoon of vegetable oil.
9. Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, and remaining 1 1/2 tsp salt in a medium bowl.
10. Using wet hands or a large cookie scoop, form into twelve 1 1/2″-diameter meatballs. (I placed the rationed scoops on a plate and then gently formed them into meatballs.)
11. Arrange the meatballs on the baking sheet; brush with some of the reserved glazing mixture.
12. Bake until meatballs are cooked through, 14–18 minutes, rotating halfway through the baking time
13. Remove from oven; heat broiler.
14. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 3 to 5 minutes- watching carefully.
15. Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds and scallion slices, as desired. Serve with additional sauce on the side to pass at the table.

Baked Chicken & Spinach Meatballs

Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.

My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!

This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.

Yield: Serves 4 to 6

For the Meatballs:

• 1 pound spinach, washed
• 1 1/2 pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest (I used the zest from 1/2 lemon)
• pinch of ground cayenne
• pinch of freshly ground nutmeg
• 1/2 teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
• pinch of ground cinnamon
• 1 cup roughly chopped cilantro leaves and tender stems, plus more for garnish
• 1 serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
• 1 egg, beaten
• 1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
• 1/2 cup heavy cream, half-and-half, milk, or ricotta cheese
• extra-virgin olive oil, for the baking sheet
• lemon wedges, for serving
• cooked rice, for serving (I served the meatballs over white Basmati rice)
• yogurt sauce (or store-bought tzatziki), for serving (see below)

For the Sauce:

• 1 cup Greek yogurt (I used 2%)
• pinch of ground cumin
• 1 garlic clove, finely grated or pressed through a garlic press
• fresh dill, cilantro or parsley, finely minced, to taste
• freshly squeezed lemon juice, to taste
• coarse salt and freshly ground black pepper

1. Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
2. Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
3. Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
4. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
5. If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
6. Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
7. Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
8. Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
9. Preheat the oven to 425 degrees, preferably on convection roast.
10. Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
11. Using a brush, coat a rimmed baking sheet with olive oil.
12. Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
13. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
14. Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.