Cherry Bomb Chicken is another All Recipes Allstar project.  This time from the grill and SPECTACULAR!

The Recipe

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Chef John's Cherry Bomb Chicken

Cherry Bomb Chicken is another All Recipes Allstar project.  This time from the grill and SPECTACULAR!

Prep Time4 hours hrs

Cook Time40 minutes mins

Total Time4 hours hrs 40 minutes mins

Course: Chicken, GRILLING

Cuisine: American

Keyword: BBQ CHICKEN, grilled chicken

Servings: 4

Calories: 209kcal

Author: Judith Hannemann

Ingredients

• 1 whole 4 lb chicken cut into quarters

BRINE

• 1 quart water
• 1/3 cup kosher salt
• 1/2 cup sugar
• 1 pint cherry tomatoes
• 4 cloves garlic
• 3 hot peppers I used thai chiles
• 1/2 tsp ground allspice

HERB OIL

• 1 tbsp oil
• 1/2 tsp thyme
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper

GLAZE

• 2 tbsp pepper jelly
• 1 tbs Sriacha hot chili sauce

Instructions

• In a medium saucepan, combine the water, kosher salt and the sugar. Heat over medium heat, stirring until sugar and salt are dissolved. Remove from heat; cool.
• Add the cherry tomatoes, garlic, hot peppers and allspice to a blender. Pour in the cooled brine. Process until completely pureed. You may use a stick blender or a Ninja too for this step.
• Make 1/8-inch deep slits on the skin side of the chicken (2 or 3 will do per piece) as this helps the marinade to infuse the chicken.
• Place chicken in a large re-sealable container. Pour marinade over chicken. Cover and place in refrigerator for 4-6 hours.
• Mix the oil and the herbs.
• Preheat one side of the grill to very hot. If you have a thermometer in the cover, grill should be about 450 to 500 degrees F. Oil the grill grids. Brush each piece of chicken on both sides with the herbed oil mixture.
• Place chicken, skin side down over direct heat of grill. Grill for about 5 minutes, or until grill marks are present.
• Move chicken to the UNLIT side of the grill (indirect heat) and continue cooking for 35-40 minutes, or until juices run clear and chicken is nicely brown.
• Mix pepper jelly and hot sauce. Brush over chicken.
• Remove chicken from grill and let rest 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 9565mg | Potassium: 394mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1051IU | Vitamin C: 80mg | Calcium: 42mg | Iron: 1mg

 

Che John’s Cherry Bomb Chicken

 

The post Chef John’s Cherry Bomb Chicken appeared first on The Midnight Baker.

Nothing easier or tastier!  You’ll never believe it’s low cal AND healthy!!

This was one of May’s activities for we All Recipes Allstars.  We had to pick a “My Plate” recipe, make it, rate it and photograph it.

OH BOY was this good!!!  I did change the original recipe to suit my particular taste, and the flavored pasta I served it with is my personally developed recipe–and it’s to die for!

How I cook my pasta–in a rice cooker!!!

The way I changed this makes it perfect for a warm-weather meal since I did not bake in the oven as suggested, but did this in a skillet on the stovetop.  Plus I reduced the saturated fat even more.  My Plate recipes are healthy to begin with.  I just made it a tad healthier, and I think tastier too. Italian flavored bread crumbs may be subbed for the poultry stuffing, but with some loss of the special flavor.  However, you will need only ONE CUP if you use the breadcrumbs.

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Parmesan Crusted Chicken with Lemon Basil Pasta

Nothing easier or tastier than Parmesan Crusted Chicken with Lemon Basil Pasta!  You’ll never believe it’s low cal AND healthy!!

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Chicken, pasta

Cuisine: Italian

Keyword: lemon basil pasta, parmesan crusted chicken

Servings: 4

Calories: 763kcal

Author: Judith Hannemann

Ingredients

CHICKEN

• 2 large boneless skinless chicken breasts
• 2 cups poultry stuffing i.e. StoveTop or Pepperidge Farm
• 1 egg beaten
• 1/2 cup flour
• 2 tbsp water
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 cup parmesan cheese
• 2 tbsp dehydrated parsley
• 1 tbsp butter
• 2 tbsp olive oil

PASTA

• 8 oz thin spaghetti No. 9 cooked per package directions
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 large garlic clove minced
• 1 tbsp fresh basil chiffonade or 1 tsp dry (a POOR substitute)

Instructions

• Chicken Directions:
• Crush stuffing mix into fine crumbs by either placing in a plastic bag and rolling with a rolling pin OR processing in a food processor. Mix in the basil, oregano, parsley and the cheese. Place processed stuffing on a plate and set aside.
• Beat the egg with 2 tbs water in a bowl. Place the 1/2 cup of flour on a plate so you can dredge the chicken easily.
• Using a meat mallet, pound chicken breasts to about 1/2 inch thickness. Cut each chicken breast in half keeping portions as even as possible. You will get 4 equal portions out of 2 breasts.
• Dredge the chicken portions in flour, then dip in egg, draining off excess, then coat with the crumbs. Repeat for all portions.
• Heat butter and olive oil in a large skillet over medium heat. Add chicken breast pieces and brown well on each side, about 5-8 minutes per side.
• Makes 4 servings. Serve over Lemon Basil Pasta
• Pasta Directions:
• Cook spaghetti per package directions. Drain.
• In a large saucepan, heat olive oil. Add garlic and saute until oil is infused with garlic flavor. Garlic should NOT start to brown. A few seconds is enough to do this. Remove from heat and add the pasta, lemon zest, lemon juice and the chiffonade basil (this only means a loose shredding of the leaves). Toss to coat pasta.

Nutrition

Serving: 1serving | Calories: 763kcal | Carbohydrates: 78g | Protein: 28g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 695mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 4mg

Parmesan Crusted Chicken with Lemon Basil Pasta

Parmesan Crusted Chicken with Lemon Basil Pasta

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