365 More Ways to Cook Chicken (365 ways) (47 page)

2.
Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Grill chicken, turning once or twice, until white throughout, 10 to 12 minutes.

Prep: 5 minutes Stand: 30 minutes Cook: 25 to 35 minutes Serves: 4

• 3 pounds skinless bone-in chicken breasts, thighs, or drumsticks
  

• 1 (8-ounce) bottle low-fat or fat-free Italian-seasoned vinaigrette dressing
  

1.
Place chicken in a shallow dish. Pour vinaigrette over chicken. Cover and let stand 30 minutes at room temperature or refrigerate up to 6 hours.

2.
Prepare a medium-hot fire in a barbecue grill or preheat broiler. Lightly oil grill rack or coat with a nonstick cooking spray. Remove chicken from marinade but do not pat dry. Reserve marinade. Grill or broil, skinned side down, 10 minutes. Turn and grill 5 minutes. Brush chicken with some of marinade and continue to grill, turning occasionally and brushing again, until chicken juices run clear when pricked with tip of a knife, 10 to 20 minutes longer. (Breast meat will take less time than thighs or drumsticks.) Stop basting about 5 minutes before chicken is done.

Prep: 20 minutes Cook: 10 to 12 minutes Serves: 4

• 1 pound thinly sliced chicken breast cutlets
  

• 1 teaspoon grated lemon zest
  

• 1 teaspoon grated orange zest
  

• 1 teaspoon dried tarragon
  

• ½ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 1 tablespoon fresh lemon juice
  

• 1 tablespoon fresh orange juice
  

• 2 teaspoons olive oil, preferably extra-virgin
  

• ¼ pound snow peas, trimmed
  

• 2 carrots, peeled and cut into 2½- by ¼-inch julienne strips
  

• ½ cup thinly sliced scallions
  

1.
Preheat oven to 425°F. Cut 4 pieces of parchment paper or aluminum foil to 12x15-inch rectangles. Fold in half from short end and cut out large half hearts along folds, like valentines. When unfolded, hearts should measure about 14 inches wide and 12 inches long.

2.
Divide chicken among hearts, placing on one side of each. Season chicken with lemon zest, orange zest, tarragon, salt, and pepper. Drizzle on lemon juice, orange juice, and olive oil. Scatter snow peas, carrots, and scallions over chicken. Fold hearts over and crimp edges to seal completely.

3.
Place on a baking sheet and bake until parchment is puffed and lightly browned and chicken is cooked through, 10 to 12 minutes. (Open one packet and check to be sure chicken is cooked through.) Serve at once.

Prep: 10 minutes Stand: 30 minutes Cook: 11 to 12 minutes Serves: 4

Sugary grilled lime slices make a great edible garnish for this chicken, whose flavors echo the popular tequila cocktail. Serve with warm tortillas and a spinach salad.

• 3 tablespoons lime juice
  

• 2 tablespoons tequila
  

• 1 tablespoon chili powder
  

• ½ teaspoon dried oregano
  

• ½ teaspoon ground cumin
  

• 1½ teaspoons canola oil
  

• 4 skinless, boneless chicken breast halves
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 8 thin slices of lime
  

• 1 teaspoon sugar
  

1.
In a shallow 2-quart dish, combine lime juice, tequila, chili powder, oregano, cumin, and oil. Use your hands to flatten chicken to an even thickness of about
½
inch. Sprinkle lightly with salt and pepper. Place chicken in marinade and turn to coat both sides. Let stand 30 minutes at room temperature or up to 2 hours in refrigerator.

2.
Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Grill or broil chicken, turning once, until cooked through, about 10 minutes.

3.
Spray lime slices with nonstick vegetable spray and sprinkle with sugar. Grill or broil, turning once, until flecked with brown, 1 or 2 minutes. Use to garnish chicken.

Prep: 15 minutes Stand: 40 to 45 minutes Cook: 12 minutes Serves: 4

• 12 dried apricots
  

• ¾ cup dry white wine
  

• 2 tablespoons white wine vinegar
  

• 2 teaspoons olive oil, preferably extra-virgin
  

• ¼ cup chopped parsley
  

• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  

• ½ teaspoon cayenne
  

• ½ teaspoon salt
  

• 2 garlic cloves, minced
  

• 1 pound skinless, boneless chicken thighs or breasts, cut into 1½-inch chunks
  

• 1 large bell pepper, cut into 1½-inch squares
  

1.
In a small nonreactive saucepan, bring apricots and wine to a simmer. Remove from heat, cover, and let stand 10 to 15 minutes to plump apricots.

2. In a shallow 2-quart dish, combine vinegar, olive oil, parsley, oregano, cayenne, salt, and garlic. Drain any remaining wine from apricots into marinade. Add chicken and turn to coat completely. Let stand at room temperature 30 minutes or cover and refrigerate up to 2 hours.

3.
Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Thread chicken, apricots, and bell pepper onto 4 metal skewers, beginning and ending with apricots. Brush apricots and bell pepper with some of marinade.

4.
Grill, turning once or twice and brushing with more marinade, until chicken is white throughout and peppers are just tender, about 12 minutes. Stop basting about 3 minutes before chicken is done. Serve directly from skewers.

Prep: 20 minutes Stand: 1 hour Cook: 12 minutes Serves: 4

While the strips of orange peel included in this marinade are not meant to be eaten, they are grilled right along with the chicken to maximize the flavor of the dish and add an extra touch of color to the plate. If you use bamboo skewers, be sure to soak them in water for at least 30 minutes first.

• 1 orange
  

• 2 tablespoons soy sauce
  

• 1 tablespoon rice vinegar
  

• 2 teaspoons minced fresh ginger
  

• 1 teaspoon Asian hot sesame oil
  

• ¼ teaspoon crushed hot red pepper
  

• 1 large garlic clove, minced
  

• ¾ pound skinless, boneless chicken breasts or thighs, cut into 1½-inch chunks
  

• 8 scallions, trimmed to leave 2 inches of green
  

• 2 cups hot cooked rice
  

1. Use a swivel-bladed vegetable peeler or small sharp knife to cut off orange peel in 1-inch strips, taking care to peel only colored part. Squeeze 2 tablespoons juice from orange. In a shallow 2-quart dish, combine strips of orange peel, orange juice, soy sauce, vinegar, ginger, sesame oil, hot pepper, and garlic. Add chicken and turn to coat completely. Refrigerate 30 minutes, turning once. Add scallions to marinade and refrigerate 30 minutes longer.

2. Prepare a medium-hot barbecue fire or preheat broiler. Coat grill rack with a nonstick vegetable spray. Thread chicken, strips of orange peel, and scallions onto metal or soaked bamboo skewers. Grill or broil, turning once or twice, until chicken is white throughout and scallions and peel are lightly browned, about 12 minutes.

3. Serve chicken, orange peel, and scallions over rice.

Prep: 10 minutes Cook: 15 to 17 minutes Serves: 4

Grating fresh Parmesan cheese on top of this skillet tetrazzini and using a lightened white sauce base with fresh herbs gives this old favorite a modern twist. Rotini pasta gives it a new look.

• ¾ pound rotini or other short spiral pasta
  

• ¾ cup sun-dried tomato halves (1½ ounces)
  

• 1 tablespoon butter
  

• ½ pound fresh mushrooms, sliced (about 2½ cups)
  

• 1 cup thinly sliced scallions
  

• 3 garlic cloves, crushed through a press
  

• 3 tablespoons flour
  

• 1 teaspoon Italian seasoning
  

• ½ teaspoon freshly ground pepper
  

• 1½ cups chicken broth, preferably reduced-sodium
  

• ¾ cup skim milk
  

• 2 cups cubed cooked skinless chicken breast (about ½ pound)
  

• ½ cup chopped fresh basil
  

• 3 tablespoons dry sherry
  

• 2 tablespoons grated Parmesan cheese, preferably imported
  

1.
In a large pot of boiling salted water, cook pasta until tender but still firm, about 12 minutes; drain in a colander. Meanwhile, in a small heatproof bowl, cover dried tomatoes with boiling water. Let stand 10 minutes, until softened; drain. Thinly slice tomatoes.

2.
In a large nonstick frying pan, melt butter over medium-low heat. Add mushrooms, scallions, and garlic, cover, and cook, stirring often, until mushrooms are softened, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Add Italian seasoning and pepper, then whisk in broth and milk. Bring to a boil over medium heat, stirring, until sauce is thickened, 3 to 5 minutes.

3.
Stir in chicken, basil, sherry, and sun-dried tomatoes. Simmer over medium-low heat, stirring often, 5 minutes. Toss sauce with pasta and cheese and serve.

Prep: 15 minutes Cook: 1 hour
7
minutes Serves: 8 to 10

Here’s a great big casserole to serve a crowd. Take it to your next potluck supper or block party or ladle it up in front of the VCR. Pass baked tortilla chips and an assortment of chili garnishes, if you like: chopped tomato, scallions, pickled jalapeños, and nonfat sour cream, for example.

• 2 large onions, chopped
  

• 1 large green bell pepper, chopped
  

• 1 tablespoon olive oil
  

• 1 cup chicken broth, preferably reduced-sodium
  

• 4 large garlic cloves, crushed through a press
  

• 1½ pounds skinless, boneless chicken thighs, cut into ¾ -inch chunks
  

• ¼ cup chopped smoked ham
  

• 2 tablespoons chili powder
  

• 1½ teaspoons ground cumin
  

• 1 teaspoon dried Oregano
  

• ½ teaspoon cayenne
  

• ½ teaspoon freshly ground pepper
  

• 2 (14½-ounce) cans stewed tomatoes, preferably Southwestern-style
  

• 1 (15-ounce) can black beans, drained
  

• 1 (15-ounce) can red kidney beans, drained
  

• 1 (15-ounce) can white or cannellini beans, drained
  

• ½ cup chopped cilantro or parsley
  

• Salt