Balsamic-Mango Marinated Grilled Chicken

Hello, summer! It's grilling season once again and this chicken recipe is perfect to welcome the start of summer heat with the use of a refreshing marinade to the meat, mango nectar. Using the nectar while grilling makes the chicken tender, moist and juicy. Top it off with chopped or chunks of mango. The result is a flavorful and delicious grilled chicken! So take out your grills, scrub them clean and get ready for grilling!

Ingredients:

4 boneless chicken breast (pounded lightly to thin out if they are too thick 1 1/2 to 2 pounds)

1 cup mango nectar

1/3 cup balsamic vinegar

2 tablespoons olive oil

1 1/2 tablespoons chopped fresh thyme

ground black pepper

kosher salt

1 mango (large ripe, peeled and chopped)

thymes sprigs (additional, for garnish, if desired)

Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme- along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.

Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

Enjoy!

Note: 

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex. For this post, I used Petit Mango Nectar.

Recipe from Recipe Girl

Yield: 4

BALSAMIC-MANGO MARINATED GRILLED CHICKEN

ingredients:

• 4 boneless chicken breasts (pounded lightly to thin out if they are too thick) 1 1/2 to 2 pounds
• 1 cup mango nectar (see *note)
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 1/2 tablespoons chopped fresh thyme
• Kosher salt fand freshly ground black pepper
• 1 large RIPE mango, peeled and chopped
• additional thyme sprigs for garnish (if desired)

instructions:

1. Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme -  along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
2. Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through.
3. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

NOTES:

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex.

https://gourmetplatter.blogspot.com/2018/06/balsamic-mango-marinated-grilled-chicken.html

Recipe from Recipe Girl

Created using The Recipes Generator

Filipino Chicken Adobo

Adobo is one of the authentic, most popular staple dishes in my mother county, the Philippines. There is no one way in cooking this Filipino delicacy as adobo is very versatile. Every region in the islands have their own versions  on how they want to cook it. You can use pork instead of chicken, or use them altogether. Some people boil the meat until almost dry or pan-fry the meat after being marinated for few hours. Some put brown or white sugar while others add onions, potatoes, boiled eggs, even chilies to give it a nice, spicy kick. Although there are many different variations on how to cook adobo, the standard ingredients mainly consist of soy sauce, vinegar, peppercorns, garlic and bay leaves.

Ahhh, smelling the adobo cooking in the kitchen enveloping the whole house of its aroma, enjoying it on the plate full of rice smothered with sauce, tasting every bite of its yummy goodness...it surely reminds me of my childhood!

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Prep time: 10 minutes
Inactive: 1 hour
Cook: 50 minutes
Total: 2 hours
Yields: 6-8 servings

INGREDIENTS:

4 to 5 pounds chicken thighs 

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 teaspoon black peppercorns

3 bay leaves

Steamed rice, for serving

DIRECTIONS:

Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. 

Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. 

Serve with steamed rice.

Recipe from Corrine Domingo

Yield: 6 to 8 ServingsPin it

Filipino Chicken Adobo

Prep time: 10 minutes 

Inactive: 1 hour 

Cook time: 50 minutes

ingredients:

• 4 to 5 pounds chicken thighs
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, crushed
• 1 teaspoon black peppercorns
• 3 bay leaves
• steamed white rice, for serving

instructions:

1. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
2. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20  more minutes. Serve with steamed rice.

notes

I used Datu Puti vinegar and Datu Puti soy sauce for more authentic Filipino adobo taste. You can find them in any Filipino asian store or can be ordered online.

https://gourmetplatter.blogspot.com/2018/04/filipino-chicken-adobo.html

Recipe from Corinne Domingo

Created using The Recipes Generator

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

This recipe is from Better Homes & Gardens. I love how easy this one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.
  

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

Start to Finish: 30 minutes

Makes: 4 servings

Ingredients:

4 teaspoons canola oil or olive oil

1 teaspoon dried thyme, crushed

1/2 teaspoon kosher salt or 1/4 teaspoon regular salt

1/4 teaspoon freshly ground black pepper

1 pound fingerling potatoes, halved lengthwise (or tiny new red or white potatoes, halved)

4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)

2 cloves garlic, minced

1 lemon, thinly sliced

snipped fresh thyme (optional)

Directions:

1. In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.

2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes (if preferred add salt to the chicken, to taste). Cook, uncovered, for 5 minutes.

3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Enjoy!

Recipe from Better Homes & Gardens

Yield: 4 servingsAuthor: Zee H.Pin it

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

prep time: cook time: total time:

I love how easy this dish one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.

ingredients:

• 4 teaspoons canola or olive oil
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound fingerling potatoes, halved lengthwise (or tiny new red or white potatoes, halved)
• 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• snipped fresh thyme (optional)

instructions:

1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes (if preferred add salt to the chicken, to taste). Cook, uncovered, for 5 minutes.
3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme. Serve and enjoy!

https://gourmetplatter.blogspot.com/2018/03/lemon-thyme-roasted-chicken-with.html

Recipe from Better Homes & Gardens

Created using The Recipes Generator

Crock Pot Filipino Chicken Adobo

When life gets so busy and I have no time to stay long in the kitchen to cook, using the reliable crock pot/slow cooker is always the answer. After cooking this chicken adobo for 5 hours, the meat comes out so tender, juicy and tasty.


CROCK POT FILIPINO CHICKEN ADOBO
Cook time: 5 hours 8 minutes

Serves 4-6

INGREDIENTS:

6 skin-on, bone-in chicken thighs
1 teaspoon whole black peppercorns

8 cloves garlic, smashed with the side of a knife and peeled

2 bay leaves

1/4 cup soy sauce

1/2 cup distilled white vinegar

DIRECTIONS:

1. In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid.

2. Cook on high for 5 hours.

3. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish.

4. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.

5. Remove the chicken from the oven. Serve it with rice.

Enjoy!

Recipe from Rasa Malaysia

Yield: 4-6 servingsAuthor: Recipe from Rasa MalaysiaPin it

Crock Pot Filipino Chicken Adobo

prep time: 8 MINScook time: 5 hourtotal time: 5 hours and 8 mins

ingredients:

• 6 skin-on, bone-in chicken thighs
• 1 tsp whole black peppercorns
• 8 cloves garlic, smashed with the side of a knife and peeled
• 2 bay leaves
• 1/4 cup soy sauce
• 1/2 cup distilled white vinegar

instructions:

1. In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid.
2. Cook on high for 5 hours.
3. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish.
4. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
5. Remove the chicken from the oven. Serve it with rice.

https://gourmetplatter.blogspot.com/2018/03/crock-pot-filipino-chicken-adobo.html

Created using The Recipes Generator

One-Pan Pesto Chicken and Veggies

This 30-minute Mediterranean style chicken recipe is a new favorite dish of mine. The combo of veggies, pesto, and sun-dried tomatoes is delicious. This is an easy to make meal, very flavorful, healthy and hearty. 

ONE-PAN PESTO CHICKEN AND VEGGIES
Total time: 30 minutes
Yield: 4 servings

INGREDIENTS:

2 tablespoons olive oil

1 pound chicken thighs or breast, boneless and skinless, sliced into strips

1/3 cup sun-dried tomatoes, drained of oil, chopped

1 pound asparagus, ends trimmed, cut in half, if large

1/4 cup basil pesto

1 cup cherry or grape tomatoes, yellow and red, halved

DIRECTIONS:

1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken. Season chicken generously with salt, add half of chopped sun-dried tomatoes. Cook everything on a medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of the sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Baked Chicken Leg Quarters with Braised Onions

A simple, one dish wonder for baked chicken leg quarters. I love how tender and moist the chicken become after baking and the sauce tastes great! You need only 3 ingredients and in about an hour and a half you have yourself a fantastic chicken meal. This is my new go-to recipe when using chicken leg quarters. Quick. Simple. Delicious. Here's to a great dinner!

BRAISED CHICKEN LEG QUARTERS WITH BRAISED ONIONS

Prep Time: 5 minutes

Cook Time: 90 minutes

Total Time: 1 hour 35 minutes

INGREDIENTS:

4 chicken leg quarters

1 large onion* (or two smaller onions), sliced

1 bay leaf

Salt and pepper, to taste

Caramelized Chicken Drumsticks

This is a one-pan perfection! A quick and easy chicken recipe that is flavorful and perfect to serve up for dinner.

CARAMELIZED CHICKEN DRUMSTICKS

Preparation Time: 15 minutes

Bake Time: 50 to 60 minutes

Servings: 4

INGREDIENTS:

3 pounds chicken drumsticks (about 8)

1 cup honey

1/2 cup soy sauce

2 tablespoons canola oil (or vegetable oil)

2 tablespoons peanut butter

2 tablespoons grated fresh ginger

1 tablespoon fish sauce

2 cloves garlic, minced

1/8 teaspoon salt

2 tablespoons thinly sliced fresh chives (optional)

DIRECTIONS:

1. Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil; set aside.

2. In a very large bowl combine honey, soy sauce, oil, peanut butter, ginger, fish sauce, garlic and salt. Whisk to combine. Add chicken; toss to combine.

3. Arrange chicken in a single layer in the prepared pan.

Honey Soy Chicken

This simple and easy to make Asian dish is absolutely delicious! The chicken is savory, juicy, and flavorful. The ingredients are very simple and I bet you already have them (or most of it) in your pantry. This yummy chicken goodness is another keeper in my books. So give it a try, you're going to love it for sure!

HONEY SOY CHICKEN

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4

INGREDIENTS:

1 1/2 to 2 pounds boneless, skinless chicken thighs (cut most of the fat and discard)

3 tablespoons vegetable oil

3 tablespoons low sodium soy sauce

1 teaspoon sesame oil

5 tablespoons honey

4 cloves of garlic, minced

1/2 teaspoon ground ginger

1/2 teaspoon ground black pepper

DIRECTIONS:

1. Preheat oven to 425°F. Line an 8x8" oven-proof pan with 2 layers of tin foil.

2. In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.

3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.

4. Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.

Juicy Barbecued Chicken Thighs

This is an easy and excellent BBQ chicken thighs recipe. The chicken marinated with seasonings, onions and mayo (6 hours to overnight) really makes the meat moist, tender, flavorful, and taste amazing! 

JUICY BARBECUED CHICKEN THIGHS

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 10

INGREDIENTS:

3 pounds (about 10) boneless, skinless chicken thighs

Sea salt (about 1 teaspoon)

Pepper (about 1/4 or to taste)

Mrs. Dash seasoning (about 1 teaspoon), plain or garlic variety, or your favorite seasoning

Garlic powder (about 1/2 teaspoon)

1 tablespoon Real Mayo

1 medium onion, thickly sliced

BBQ sauce (I used Sweet Baby Ray's)

DIRECTIONS:

Marinating the Meat:

1. Season both sides of chicken thighs to taste. (I used a total of 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 teaspoon Mrs. Dash seasoning, 1/2 teaspoon garlic powder.)
 Turn the chicken to coat evenly with seasoning.

2. Stir in 1 tablespoon Mayo and mix the chicken until evenly coated.

3. Add thick-sliced onion and toss everything together.

Cover tightly with plastic wrap or a lid and marinade 6 hours or overnight.