Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
I wish my photographs for this delicious Huli Huli Chicken recipe were better. I am not sure why they look so dark. I really hope that they don't put you off from making it because it really is fabulously tasty!
Its possible that they turned out darker because I cooked them on my Cuisinart gridler machine. I am not sure. In any case I can assure you it was delicious!
.JPG "Grilled Huli Huli Chicken")
I adapted the recipe from one which I found on Taste of Home. The original recipe was for 12 servings, which would be great if you are feeding a whole crowd.
I am only one and so I adapted the recipe to make only two servings, which is still one serving more than I actually need. I don't mind eating leftover grilled chicken, however, so I went with it.
.JPG "Grilled Huli Huli Chicken")
For this recipe boneless, skinless chicken thighs are marinated in a lush sweet and tangy soy and ginger marinade overnight and then grilled to perfection.
It really is finger licking, lip smacking good!
.JPG "Grilled Huli Huli Chicken")
As you can probably tell from the name, this is supposed to be Hawaiian. Originally whole chickens would be marinated and then grilled over a hickory smoke fire on a rotating spit.
Basted while rotating and cooking it originated in Hawaii over 70 years ago and is a very popular Hawaiian favorite!
.JPG "Grilled Huli Huli Chicken")
Going to Hawaii was always on my bucket list. Ever since I saw the film Blue Hawaii with my family back in 1966 at a theatre in Saint John New Brunswick. We were waiting overnight for a ferry to come across to Nova Scotia.
It was very exciting to have my parents take us to a movie as it was something they just never did. I suppose they were trying to kill time. I know it is not easy to keep three children from being bored when you are on a long trip like that.
.JPG "Grilled Huli Huli Chicken")
I was only 10 years old but it incited a desire in me to visit Hawaii and I have wanted to go ever since. I dare say it will not happen now.
I know you should never day never, but I am saying never. I have done enough travelling in my lifetime and happy now to just stay put.
.JPG "Grilled Huli Huli Chicken")
WHAT YOU NEED TO MAKE GRILLED HULI HULI CHICKEN FOR TWO
Nothing too extraordinary! Simple ingredients put together in the most delicious way.
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
.JPG "Grilled Huli Huli Chicken")
The original recipe called for sherry or chicken broth. I decided that pineapple juice or Chinese rice wine vinegar would be a viable alternative, and so that is what I used as I did not have any sherry.
I know at some point I need to make a trip to the local liquor store. In the UK it was so easy you could just buy alcohol in the grocery store with id to prove you were of age. Here in Canada you have to actually go to a liquor store.
.JPG "Grilled Huli Huli Chicken")
Also I used a sugar free ketchup and swerve brown sugar as I am a diabetic and trying to stay away from refined sugars as much as possible. I used natural pineapple juice from a tin of pineapple.
Fresh minced gingerroot and garlic. This speaks for itself. I assume you could also use powdered if you wished. I would use (for this amount of chicken) about 1/4 tsp of each.
.JPG "Grilled Huli Huli Chicken")
HOW DO YOU MAKE GRILLED HULI HULI CHICKEN FOR TWO
Its as simple as whisking together a few ingredients, marinating the chicken overnight in the refrigerator, and then grilling.
Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
.JPG "Grilled Huli Huli Chicken")
When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
.JPG "Grilled Huli Huli Chicken")
Its a delicious chicken, tender and moist. Infused with lovely flavors from both the marinating and the basting. I hope you will want to give it a go! With grilling season coming up, its sure to be a winner!
Some other grilled chicken recipes you might enjoy are:
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Delicious tender and moist grilled skin on chicken breasts served with a spicy herby garlic sauce. Fabulously tasty!
GRILLED PEANUT CHICKEN - Chicken breasts are marinated in a delicious peanut sauce marinade before grilling to perfection. Incredibly tasty!
GRILLED CHICKEN WITH A SUMMER BERRY SALSA - Perfect for this time of year. Tender pieces of chicken with a sweet and snappy fruit salsa. What's not to love?
Yield: 2
Grilled Huli Huli Chicken
Prep time: 15 MinCook time: 13 MinTotal time: 28 Min
This delicious grilled chicken sizzles with the flavors of brown sugar, ginger, soy sauce and pineapple juice. Its fabulous!
Ingredients
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
Instructions
- Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
- Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
- When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
- Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
- Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
For some reason there is nothing quite as fun to eat as chicken legs, or drumsticks as they are also called. They are great cold or hot, for lunch or for supper.
They are as at home at the family dinner table as the backyard picnic table!
Now cooking them just got easier. These crispy air fryer chicken legs are literally finger-licking, lip smacking delicious and can be ready to eat in less than half an hour, including prep-time!
.JPG "Air Fryer Chicken Legs")
This classic finger food is something which everyone loves and this version is delicious. They begin with a sweet and spicy rub which gives them fabulous flavors and a beautifully crisp skin!
This air fryer chicken leg recipe results in a lovely family friendly week night dinner that everyone is going to love!
.JPG "Air Fryer Chicken Legs")
WHAT YOU NEED TO MAKE AIR FRYER CHICKEN LEGS
Simple ingredients put together in a very simple way with extraordinary results!
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 4 to 6 medium sized chicken drumsticks
- light olive oil to brush
You will also need an air fryer! (This should go without saying, but you would be surprised!)
.JPG "Air Fryer Chicken Legs")
The chicken I used for this was from whole chickens that I had cut up into smaller pieces. Its so much cheaper to buy whole chickens when they are on offer and then cut them up yourself.
It is a well known fact that the more the food you buy has been handled by other people the more it costs. Cutting chicken up yourself is always much more cost effective, and not all that difficult to do if you have a good sharp knife and a good pair of kitchen scissors.
.JPG "Air Fryer Chicken Legs")
HOW TO CUT UP A CHICKEN
You want a big sharp knife and a good pair of kitchen scissors. Using your kitchen scissors turn the chicken upside down and working on both sides of the pope's nose and from the back end, cut up the length of the chicken. This is the back bone and can be discarded or frozen to make stock at a later date.
Open the chicken out and flatten it. Cut around each leg at the hip joint. Its not hard to find the actual joint as this is where the chicken will easily bend. Insert the knife tip into the joint and cut it apart and then slice the legs away from the chicken breasts.
.JPG "Air Fryer Chicken Legs")
You can then cut the legs into two pieces each, the thigh and the drumstick, applying the same method.
Cut the wing tips off at the joint and discard or save for stock. Cut through the breast bone to halve the chicken. You should have two chicken breasts with the wings still attached.
Slice each breast about a third of the way down from the thickest end so that you end up with four pieces of chicken breast, two with the wings attached.
Use a paring knife or kitchen scissors to trim away any spiny ribs if they are present and any superfluous skin, fat, bone, etc. discarding them.
You now have eight tasty pieces of chicken to cook as you wish to cook them!
.JPG "Air Fryer Chicken Legs")
HOW TO COOK AIR FRYER CHICKEN LEGS
I am so enjoying getting to know my air fryer and cooking things in it. It is very much a learning curve and I am taking you all on the journey with me, hoping that as I go along I can also bring you with me!
In a small bowl, mix together the brown sugar, pepper, salt, chili powder, paprika, mustard powder, garlic powder and onion powder.
Pat the chicken pieces dry with some paper kitchen toweling.
Put the chicken into a large zip lock baggie and add the sugar mixture. Seal the bag. Shake the bag to coat the chicken, rubbing it together with the chicken coating it all evenly.
.JPG "Air Fryer Chicken Legs")
Spray your air fryer basket with a bit of nonstick cooking spray. Place the chicken drumsticks into the basket and brush the with some light olive oil.
Place the basket into your air fryer and cook the chicken for 10 minutes at 390*F/198*C.
Flip the drumsticks over and brush again with some light olive oil.
Return to the air fryer and cook for a further 8 to 10 minutes at 390*F/198*C. The chicken is done when it tests at 165*F/74*C internally at the thickest part.
Transfer to a heated platter and serve immediately. Delicious!
.JPG "Air Fryer Chicken Legs")
You could of course also cook these in a regular oven if that is all that you have. About 25 minutes at 375*F/190*C/gas mark 5 on a lightly greased baking tray.
Some other air fryer recipes that I have cooked and enjoyed are:
Air Fryer Chicken Wings - crisp and delicious. Everything a good wing should be!
Air Fryer Baked Sweet Potatoes - So easy and so tasty!
Air Fryer Onion Rings - Crisp and delicious!
.JPG "Air Fryer Chicken Legs")
Today I served these with some wild and brown rice with herbs, and brussels sprouts, but they also go very well with chips and salad, or potato salad and coleslaw, or mac and cheese and steamed peas.
In short, with whatever you choose to put them with! They are delicious no matter what!
Yield 4
Prep time
5 MinCook time
20 MinTotal time
25 MinAir Fryer Chicken Legs
Quick, easy and delicious. Everyone gets a drumstick!
Ingredients
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 4 to 6 medium sized chicken drumsticks
- light olive oil to brush
Instructions
- In a small bowl, mix together the brown sugar, pepper, salt, chili powder, paprika, mustard powder, garlic powder and onion powder.
- Pat the chicken pieces dry with some paper kitchen toweling.
- Put the chicken into a large zip lock baggie and add the sugar mixture. Seal the bag. Shake the bag to coat the chicken, rubbing it together with the chicken coating it all evenly.
- Spray your air fryer basket with a bit of nonstick cooking spray. Place the chicken drumsticks into the basket and brush the with some light olive oil.
- Place the basket into your air fryer and cook the chicken for 10 minutes at 390*F/198*C.
- Flip the drumsticks over and brush again with some light olive oil.
- Return to the air fryer and cook for a further 8 to 10 minutes at 390*F/198*C. The chicken is done when it tests at 165*F/74*C internally at the thickest part.
- Transfer to a heated platter and serve immediately. Delicious!
Thank you so much for visiting! Do come again!
I don't think that there is anything quite as satisfying for a special dinner or even a weeknight supper than a simple roast chicken. Crisp skinned, juicy meat . . . there is nothing quite like it.
This fabulous cast iron oven chicken is a wonderful take on that theme and cooks in a fraction of the time. Do be warned however, the chicken needs to be brined overnight, but trust me when I tell you it is worth every minute of waiting.
.JPG "Cast Iron Chicken")
This delectable cast iron skillet chicken is not only the juiciest most tender chicken you could ever want to eat, but it is filled with tons of flavor.
Aside from the overnight brining process, it cooks very quickly. I am convinced that brining is the secret to creating moist and juicy meat, be it chicken, or pork or whatever.
Seriously, once cooked, I could not keep my hands off of this chicken. Its quite simply fabulous.
.JPG "Cast Iron Chicken")
Not only does the brining bring this roast chicken to a new level of taste, but weighing it down as it is roasting ensures that it cooks evenly and maintains it's juicy succulence.
Add to that the flavors of butter, lemon and rosemary . . . and you have a brilliant marriage made in heaven.
I am sharing it with you today because I think it would make the ideal Mother's Day main dish and I wanted you to have time to brine your chicken so that you could also enjoy this. And trust me, it WILL be enjoyed!
.JPG "Cast Iron Lemon & Rosemary Chicken")
WHAT YOU NEED TO MAKE CAST IRON OVEN CHICKEN
First of all you will need two heavy skillets. I used my cast iron ones. The chicken cooks in one and the other is used to weigh it down in the oven.
Don't worry if you don't have two of them. You can also use a heavy brick wrapped in aluminum foil to weigh the chicken down.
.JPG "Cast Iron Lemon & Rosemary Chicken")
As I said you will need to brine the chicken pieces overnight. This is a very simple brine:
- 1/3 cup (79g) kosher salt
- 1/3 cup (63g) granulated sugar
- 4 cups (946ml) water
- 1/4 cup (33g) juniper berries
- 2 TBS black peppercorns
- 4 bay leaves
Juniper berries can often be difficult to find, but there are a few different things you can use in their place. Gin. Dried rosemary. Caraway Seeds. Bay leaves. Since I was already using bay leaves in the brine I opted to use dried rosemary with excellent results. You can read more about them here.
I used about 1/2 TBS dried rosemary leaves.
.JPG "Cast Iron Lemon & Rosemary Chicken")
Aside from the Brine you will also need:
- 1 whole chicken, cut into 8 pieces (3 1/2 to 4 pounds in weight)
- 1/4 cup (60ml) olive oil
- 4 sprigs of fresh rosemary, bruised
- 1 lemon cut into wedges
- 1/2 cup (120g) unsalted butter, cut into chunks
Needless to say this is not a dish which is low in calories, but a bit of an indulgence. I suppose if you divide the fat 8 ways it is not so bad.
There is no seasoning needed for this dish. All of the seasoning comes from that fabulous brine.
.JPG "Cast Iron Lemon & Rosemary Chicken")
This is a recipe I adapted from the cookery book entitled The Lost Kitchen, recipes and a good life in Freedom, Main . . . by Erin French.
This is the first recipe I have cooked from the book and if it is any indication as to the quality of the recipes in this book, I can only say this is a book that will be used often in my kitchen. I highly recommend!
.JPG "Cast Iron Lemon & Rosemary Chicken")
HOW TO MAKE CAST IRON OVEN CHICKEN
Nothing could be simpler. That is what I love most about the recipes in this book. They are simple and uncomplicated and yet at the same time incredibly delicious. (If this chicken is anything to go by.)
I have also been watching the show about The Lost Kitchen on the Discovery Channel and everyone who eats at this restaurant is in ecstasy the whole way through their meals. They come from hundreds and thousands of miles away to eat there. I would LOVE to eat there.
.JPG "Cast Iron Lemon & Rosemary Chicken")
You will need to brine the chicken overnight in the refrigerator. Prepare the brine by putting all of the ingredients into a saucepan and bringing it to the boil. Allow it to cool completely.
Pour it over the chicken pieces, cover tightly and then place into the refrigerator overnight where the brine will infuse the chicken with some really beautiful flavors.
.JPG "Cast Iron Lemon & Rosemary Chicken")
Preheat the oven to 425*F/230*C/ gas mark 7.
.JPG "Cast Iron Lemon & Rosemary Chicken")
Place the olive oil in one of the skillets. Heat over high heat and then add the chicken pieces skin side down. Leave without disturbing until you can hear the skin beginning to sizzle. This will take four or five minutes.
Place the other skillet on top of the chicken, (Or the brick wrapped in tinfoil.) Pop into the preheated oven and roast for 15 minutes.
Remove from the oven and take off the skillet. Using tongs flip the chicken over so that the skin is on top. Place the rosemary springs and lemon wedges in between the chicken pieces and dot with the butter.
.JPG "Cast Iron Lemon & Rosemary Chicken")
Return to the oven and roast for a further 15 minutes, or until the chicken is golden brown, cooked through and the juices run clear.
Let the chicken rest for 5 minutes before serving with the pan juices and some of the lemon. This is quite simply fabulous.
.JPG "Cast Iron Lemon & Rosemary Chicken")
This is truly the most delicious chicken I have ever eaten. It would be beautifully at home served with some potatoes or rice to spoon some of those delectable buttery, lemony, pan juices over.
This chicken will truly melt in your mouth.
.JPG "Cast Iron Lemon & Rosemary Chicken")
If you are interested in some of my other chicken dishes here in my English Kitchen, might I suggest:
PORTUGESE STYLE ROAST CHICKEN - Spicy whole chicken roasted on a bed of vegetables. These become lovely, juicy, and caramelized . . . having absorbed some of the juices from the chicken. They also served to flavor the chicken a bit as well.
APRICOT CHICKEN - This is one of those meals that basically cooks itself, leaving you hands free to get on with the rest of the dinner. Tender pieces of chicken in a rich finger licking tasty apricot glaze.
MEDITERRANEAN CHICKEN BITES - Chicken thighs are cut into bite sized pieces and then coated liberally in a mix of Mediterranean herbs and some olive oil and marinated for about half an hour prior to cooking it. Once cooked you end up with delicious little bites of chicken that are fabulous served with rice, pasta or potatoes, scattered over salads, tucked into pocket breads, etc.
.JPG "Cast Iron Lemon & Rosemary Chicken")
Cast Iron Lemon & Rosemary Chicken
Yield: 4 - 6
Prep time: 24 HourCook time: 35 MinInactive time: 29 MinTotal time: 25 H & 4 M
This is the tenderest, juiciest, most delicious roasted chicken I have ever eaten. You will need to brine it overnight, but once brined, it cooks very quickly. Trust me when I say, it is well worth the overnight wait. You will need two heavy cast iron skillets or one skillet and a heavy brick wrapped in aluminum foil.
Ingredients
For the Brine:
- 1/3 cup (79g) kosher salt
- 1/3 cup (63g) granulated sugar
- 4 cups (946ml) water
- 1/4 cup (33g) juniper berries
- 2 TBS black peppercorns
- 4 bay leaves
You will also need:
- 1 whole chicken, cut into 8 pieces (3 1/2 to 4 pounds in weight)
- 1/4 cup (60ml) olive oil
- 4 sprigs of fresh rosemary, bruised
- 1 lemon cut into wedges
- 1/2 cup (120g) unsalted butter, cut into chunks
Instructions
- To make the brine combine the water, salt, sugar, juniper berries, peppercorns and bay leaves in a non-reactive saucepan and bring to the boil. Remove from the heat and leave to cool completely before using. This makes enough for 5 pounds of meat and will keep in the refrigerator for up to 2 weeks.
- Place the chicken pieces into the cold brine to submerge. Cover tightly and then place into the refrigerator overnight to brine.
- About an hour before you are ready to serve the chicken, remove the chicken from the refrigerator and drain well. Pat dry with paper towels and then leave to come to room temperature, about 30 minutes.
- Preheat the oven to 425*F/230*C/ gas mark 7.
- Place the olive oil in one of the skillets. Heat over high heat and then add the chicken pieces skin side down. Leave without disturbing until you can hear the skin beginning to sizzle. This will take four or five minutes.
- Place the other skillet on top of the chicken, (Or the brick wrapped in tinfoil.) Pop into the preheated oven and roast for 15 minutes.
- Remove from the oven and take off the skillet. Using tongs flip the chicken over so that the skin is on top. Place the rosemary springs and lemon wedges in between the chicken pieces and dot with the butter.
- Return to the oven and roast for a further 15 minutes, or until the chicken is golden brown, cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before serving with the pan juices and some of the lemon. This is quite simply fabulous.
Thanks so much for visiting. Do come again!
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