Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze

For the chicken:
2 tsp. ground turmeric 
1 tsp. minced fresh ginger 
1/2 tsp. ground coriander 
1/2 tsp. cayenne 
Kosher salt 
6 whole skin-on chicken legs 

For the braising liquid and glaze:
2 tsp. peanut oil 
1 cup finely chopped scallions (white and light-green parts only) 
1/3 cup finely chopped lemongrass (1 to 2 large or 3 medium stalks) 
1 Tbs. minced garlic 
2 tsp. minced fresh ginger 
1 Tbs. Thai green curry paste 
3 cups lower-salt chicken broth 
2 Tbs. Asian fish sauce 
1 Tbs. granulated sugar 
Kosher salt 

For serving:
1-1/2 cups Thai jasmine rice, cooked 

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SeasonIn a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight.

SearPrepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside.

BraisePrepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat.
Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray.
Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat.

GlazePrepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid).
Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over—the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes.
To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.

make ahead tips

You can make this dish through the braising step the day before serving. Just cool and wrap the chicken and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the chicken the day before you braise.

variations

To use a charcoal grill: To sear the chicken, build a medium-heat fire: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it's coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 3 to 4 seconds (a medium-heat fire), you're ready to sear the chicken.

After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you'll need to add lit coals.

To glaze the chicken, build a second medium-heat fire just as you did in the searing step. Continue with the glazing, as directed in the recipe.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 5; Protein (g): 34; Monounsaturated Fat (g): 7; Carbohydrates (g): 15; Polyunsaturated Fat (g): 4.5; Sodium (mg): 970; Cholesterol (mg): 105; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 99, pp. 57

May 6, 2009

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

1-1/2 cups chopped fresh cilantro (leaves and tender stems) 
3/4 cup coconut milk 
1/4 cup finely chopped lemongrass (from about 2 stalks) 
12 fresh basil leaves 
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped 
3 cloves garlic, minced 
1-1/2 Tbs. kosher salt 
2 tsp. packed light brown sugar 
1-1/2 tsp. freshly ground black pepper 
3/4 tsp. ground coriander 
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 
2 limes, cut into wedges for serving 

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Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

serving suggestions

Though these breasts are great served hot off the grill, they’re also fine served cold in the coming days, either plain or sliced atop a salad.

nutrition information (per serving):
Calories (kcal): 240; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 4; Protein (g): 39; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 510; Cholesterol (mg): 105; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 86, pp. 26a

July 1, 2007

Ancho-Marinated Pork and Mango Skewers

1/4 cup fresh orange juice 
2 Tbs. fresh lime juice 
2 Tbs. canola oil; more for the grill 
2 tsp. dark brown sugar 
2 tsp. pure ancho chile powder 
2 medium cloves garlic, minced 
Pinch crushed red pepper flakes 
Kosher salt 
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes 
2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes 
8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden 
1 Tbs. chopped fresh cilantro 

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In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.

serving suggestions

Serve with Grilled Endive on the side.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 8; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 25; Monounsaturated Fat (g): 4; Carbohydrates (g): 20; Polyunsaturated Fat (g): 1.5; Sodium (mg): 120; Cholesterol (mg): 75; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 100, pp. 29

July 9, 2009

Red leaf and cabbage salad

1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups) 
1 cup shredded red cabbage (about 1/4 small head) 
2 Tbs. red-wine vinegar 
5 Tbs. chopped fresh tarragon 
2 Tbs. plus 1 tsp. Dijon mustard 
1 Tbs. honey 
1 large shallot, finely chopped 
1/3 cup plus 1 Tbs. extra-virgin olive oil 
4 boneless, skinless chicken breast halves 
Kosher salt and freshly ground black pepper 
3 oz. crumbled blue cheese (3/4 cup) 
1/2 cup toasted slivered almonds 

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Tip: It’s important to cook the chicken over moderate heat. If the grill is too hot, the honey in the glaze will burn.

 Heat a gas grill to medium. Put the lettuce and cabbage in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the vinegar with 2 Tbs. of the tarragon, 1 tsp. of the mustard, 1 tsp. of the honey, and the shallot. Whisk in 1/3 cup of the oil and season with salt and pepper.
Remove the tenderloins from the chicken breasts and reserve for another use. Put the chicken in a medium bowl and season with salt and a generous amount of pepper. In a small bowl, whisk the remaining 3  Tbs. tarragon, 2  Tbs. mustard, 2  tsp. honey, and 1  Tbs. oil until well combined. Spread this mixture all over the chicken.
Put the chicken on the grill, cover, and cook the chicken on one side until grill marks appear, 5 to 6 min. Flip the chicken over, cover, and continue to cook until the chicken is cooked through, firm, and golden brown all over, another 4 to 6 min. Transfer the chicken to a clean cutting board and let rest for 5 min. Slice the chicken crosswise on an angle into 1/2-inch slices.
Toss the greens with just enough of the dressing to coat well. Season to taste with salt and pepper. Portion the greens among four plates. Arrange the sliced chicken on and around the greens and drizzle with a little of the remaining dressing. Sprinkle with the blue cheese and almonds and serve.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 477; Fat (g): 38; Fat Calories (kcal): 340; Saturated Fat (g): 8; Protein (g): 23; Monounsaturated Fat (g): 24; Carbohydrates (g): 13; Polyunsaturated Fat (g):4; Sodium (mg): 855; Cholesterol (mg): 52; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 72, pp. 86c

June 1, 2005

Easy Lemon Pasta with Chicken

Ingredients

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced
• 1/2 cup grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water, until al dente.Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Source: Food Network

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/easy-lemon-pasta-with-chicken-recipe/index.html

Chicken Tacos

Ingredients

Grilled Poblanos:

• 3 large poblanos
• Canola oil
• Salt and freshly ground black pepper

BBQ Onions:

• 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
• Canola oil
• Salt and freshly ground black pepper
• 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:

• 3/4 cup mayonnaise
• 2 tablespoons sugar
• 1 teaspoon celery seed
• 3 tablespoons apple-cider vinegar
• Salt and freshly ground black pepper
• 1 small head cabbage, cored, finely shredded
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 3 scallions, thinly sliced on the diagonal

Chicken:

• 2 tablespoons ancho chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts (8 ounces each)
• Canola oil
• 8 flour tortillas
• 2 grilled sliced poblanos
• Barbecued onions
• Coleslaw
• Guacamole, recipe follows

For the poblanos:

Directions

Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.

For the coleslaw:

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage,carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

• For the chicken

Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole

Fire Roasted Green Chile Guacamole:

• 2 ripe Hass avocados, peeled, pitted and diced
• 1 poblano chile, roasted, seeded, peeled, and diced
• 1/4 cup finely diced red onion
• 2 scallions, finely chopped
• 2 fresh limes
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons canola oil
• Salt and pepper

Combine all ingredients in a medium bowl and season with salt and pepper.

Yield: 4 to 6 servings

Source: Bobby Flay/Food Network

http://www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-chicken-breast-tacos-with-grilled-poblanos-bbq-onions-and-coleslaw-recipe/index.html

Picture source: http://www.freshexpress.com/recipe/salmon-slaw-tacos.aspx

Chef's Note: This recipe has potential to be cleaned up a little bit. 

Mango Chicken Burritos

Fresh turkey breast can be substituted for chicken.
2 tablespoons fresh lemon juice 
2 tablespoons fresh lime juice 
2 tablespoons fresh orange juice 
1 tablespoon fresh grapefruit juice 
5 sprigs fresh cilantro 
4 sprigs fresh tarragon 
1/2 teaspoon coarsely chopped dried ancho chile 
1/2 teaspoon cayenne pepper 
1 teaspoon salt 
1 1/4 teaspoons freshly ground black pepper 
3 whole boneless, skinless chicken breasts(6 to 8 ounces each) 
6 eight-inch flour tortillas 
2 1/2 cups Mango Salsa 
6 romaine or 12 mizuna lettuceleaves, washed and cut into strips 
6 tablespoons nonfat sour cream 

1. Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours. 

2. Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place. 

3. Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream. 

Per serving (6 servings): 332 calories, 1 g fat, 83 mg cholesterol, 37 g carbohydrate, 766 mg sodium, 35 g protein, 3 g dietary fiber.


Source: Martha Stuart
http://www.marthastewartfans.com/cookingtips.htm

Warm Pasta Salad with Italian Turkey Sausage

Ingredients


Nonstick cooking spray

5 tablespoons olive oil

6 tablespoons red-wine vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon salt

1/2 teaspoon black pepper

4 plum tomatoes, halved lengthwise

1 eggplant (1 1/2 pounds), cut into 1/2-inch slices

1 large red onion, cut into 1/2-inch slices

2 hot or sweet Italian sausages

8 ounces wagon-wheel pasta



Directions

1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.

2. Brush tomatoes, eggplant, and onion with remaining 1 tablespoon oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.

3. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.

4. Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat

Source: http://www.fitnessmagazine.com/recipes/healthy-eating/healthy-summer-barbecue/grilling-recipes/?page=5