This chicken works well served alongside rice, or you can serve it at room temperature atop a salad. It's also tasty inside a sandwich.
This was absolutely sensational - a very low effort/high payoff recipe, my favorite kind! I didn't have ginger and left out the chili to accommodate a 5-year-old's palate but it was still immensely flavorful - I also marinated it for around 5 hours, as 45 minutes didn't seem like enough!Excellent recipe.
We use chicken drumsticks and it's the perfect late spring/summer dish! Thank-you!Love, Love, Love these flavors! I have made this many times. I also used 1/4 cup brown sugar.....hubbie is diabetic. Flavor and browning still is wonderful with less sugar. One of our FAVS!Absolutely delicious! I halved the brown sugar. My family loved it! Will be on our summer rotation list!Really just a great, simple dish. I served with broccoli grilled in a foil packet.
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Grilled Chicken Caesar Lettuce Wraps Recipe on Food52Everything I adore about a chicken caesar salad—but you can eat it with your hands. Instead of chopping up the romaine, you pull apart its leaves into cups. Use these to scoop up caesar-dressed grilled chicken and crusty croutons.
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Twice-Cooked Javanese Grilled Chicken Recipe on Food52This is a very traditional dish that would normally accompany any festive meal in Java. I first got the recipe from my mom, who taught me the virtues of coconut water. The chicken is first braised in spices and coconut water for many hours, and then quickly finished over a grill to get that nice charred look.
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Halfsies Chicken Recipe on Food52This is THE go-to recipe for my family and our relatives for when friends and family come over. It's technically a no-brainer when we invite people over and need to figure out what to cook. It's easy and scrumptious, which all of the best recipes are. Basically, you just throw 4 simple ingredients into a bag or container with the chicken, wait overnight, and let the marinade do the magic. It's called 'halfsies' because all the ingredients are half of a regular measurement. Half a cup, half a tablespoon, et cetera—see? Super easy to remember, too!
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Parmesan-Crusted Chicken, Caponata, and Pesto Sandwich Recipe on Food52This sandwich is substantial, an entire meal all in one sandwich. I used chicken tenders that I fried with a Parmesan panko crust and my family recipe for caponata (for this sandwich I used the caponata as a condiment). I slathered good bread with pesto and grilled it. The sum of all these parts is delicious. Enjoy! You can make your own caponata like I did or buy it already prepared.
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Shish Taouk with Toum (Chicken Kebabs with Garlic Sauce) Recipe on Food52When I mentioned this week's contest (Your Best Use of Lemon, Thyme and a Grill) to my wife, she looked at me and said, 'There is no more perfect dish on the planet to enter into this contest than Shish Taouk.' And you know what? She was right. This is a dish that she ate ravenously as a child in Lebanon, and it's no surprise why. The freshness of the lemon- and thyme-marinated chicken, the addictive qualities of the toum (garlic sauce), the salty chew of the grilled halloumi, and the spice and sweetness of the peppadews and the grilled lemon make every bite a celebration. We love this served on Syrian bread, but it would also be great alongside some rice or couscous.
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Buttermilk Chocolate Chip Cookies Recipe on Food52In 1999, my dad and I memorized how to make chocolate chip cookies in case Y2K actually happened. I’m not sure what kind of world we were expecting if it had, but we feared the future might be cookie-less. And a world without the classic Nestlé Toll House chocolate chip cookie recipe was not a world we wanted to live in. I admit, that was pretty ridiculous and, yes, we were mostly joking. Partially because I actually did memorize the recipe and still have it memorized to this day. In fact, when people ask, “What’s your favorite thing to make?” (and when you cook for a living you get asked this question often), I always say: chocolate chip cookies. Those cookies are always the first in mind, for me, which is helpful because when you’ve got a recipe memorized, it’s easy to experiment with it. After many years of sweet successes and admitted failures, I came up with my own “perfect cookie combo” based on the classic recipe. Though, after so many adjustments, it’s arguably become a new recipe of its own. In my cookies, I use milk and dark chocolate chips, some heartily ground oats, whole-wheat flour, and a big pinch of coarse salt, plus a little more for sprinkling on top. I was curious to see how others personalize their baker's dozens, so I did a little crowdsourcing on Instagram. Some suggested replacing some of the all-purpose flour with bread or pastry flour. Others traded in chocolate chips for chunks or wafers. There were plenty of suggested pinches and dashes of things from cardamom to orange zest. But one comment was so intriguing, I had to try it out for myself: 'With buttermilk added, please and thank you,' the comment read. Which immediately sent me on a mission to create a buttermilk-y chocolate chip cookie! After all, why have milk and cookies when you could have (butter)milk IN cookies? I had to make a few adjustments to accommodate for the extra liquid. I started by adding some more flour. Since the acidity in the buttermilk would naturally help t
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