Better Homes & Gardens Chicken Recipes 2022_downmagaz.net

chicken R E C I P E STM OUR BEST WINGS & COPYCAT NUGGETS FAVES MAKE IT AIR-FRYER AT HOME: KATSU NASHVILLE FRIED CHICKEN HOT & KOREAN- BORNIDNOIGNMNCOEHRRICESKENSANDWICH STYLE FRIED CHICKEN FREEZER MARINADES 2022 plus KETO CHICKEN PIZZA, NACHOS 4 WAYS & MORE BHG.com

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contents CHICKEN RECIPES \\ 2022 CRISPY DILL PICKLE CHICKEN SANDWICHES, page 20 4 18 50 66 BACK TO BASICS CHICKEN SANDWICHES COMFORT FOOD 4 WAYS TO C H IC KE N NACHO Cut up a whole chicken and Whatever its shape—a crispy Feel-good recipes featuring cook each of its parts to juicy cutlet, shredded and saucy, high-protein chicken offer Discover a new way to perfection using a variety of or a juicy burger—the chicken comfort without the guilt. nacho with four different riffs cooking methods. sandwich never gets old. on this game-day favorite. 56 14 24 70 TO FRY ... OR AIR FRY? WINGS FOR THE WIN INTERNATIONAL CHICKEN A PIE IN THE HAND Enjoy fried chicken the classic Crispy wings are the thing for Favorite dishes from across deep-fried way—or cut A variety of savory fillings are the big game, parties with the continents bring the calories with your air fryer. all wrapped up in a pocket of friends—or cozying up on the globe-trotting chicken to buttery, flaky pastry you can couch for a movie. your kitchen. 64 eat with your hands. 16 38 MARINADES FOR THE 74 FREEZER CHICKEN SAUSAGE GOLDEN NUGGETS HOME SLICE SUPPERS Tuck a bag of chicken in a With flavor boosts like herbs, Customize crispy chicken Skip the pepperoni! Chicken tasty marinade in the freezer. spices, chiles, and cheese, nuggets with seasonings and is the protein you need for Thaw overnight in the fridge sauces—so much better than pizza night—as a topper or and a delicious dinner is chicken sausage takes center drive-through! as the crust. ready in no time. stage at the dinner table. 44 THAT IS ONE HOT CHICKEN! Chiles, spice blends, and hot sauces bring out the sassier side of the bird.

chicken MEREDITH PREMIUM PUBLISHING R E C I P E STM Vice President & General Manager JEREMY BILOON Editor JESSICA SAARI CHRISTENSEN Administrative Assistant ASHLEY JACOBS Vice President, Group Editorial Director Designer EMILY JOHNSON Photographers JASON DONNELLY, CARSON DOWNING, STEPHEN ORR Contributing Copy Editor SHEILA MAUCK JACOB FOX, KELSEY HANSEN, BRIE PASSANO Director, Editorial Operations & Finance Contributing Editor TRICA BERGMAN Food Stylists GREG LUNA, LAUREN MCANELLY, SAMMY MILA, GREG KAYKO Proofreader MADELAINE JEROUSEK-SMITH KELSEY MOYLAN Contributing Recipe Developers LAURA MARZEN, MS, RD; Contributing Food Stylist CHARLIE WORTHINGTON Executive Directors, Business Development & COLLEEN WEEDEN Partnerships MEGAN PEARLMAN, NINA REED Senior Director, Brand Marketing JEAN KENNEDY HOME & GARDEN EDITORIAL ADMINISTRATION Associate Director, Brand Marketing Executive Editor SAMANTHA HART Editorial Director JILL WAAGE KATHERINE BARNET Senior Editors BRIAN KRAMER, SALLY FINDER WEEPIE, Executive Creative Director MICHAEL D. BELKNAP KRISSA ROSSBUND, NICOLE DEAN TEUT Assistant Managing Editor JENNIFER SPEER RAMUNDT FINANCIAL ADMINISTRATION Senior Associate Editor EMILY ELVERU Better Homes & Gardens® Copy Chief ANGELA K. RENKOSKI Associate Business Director JENNA BATES Associate Editor SAMANTHA STEVENSON Senior Copy Editors ERIKA BJORKLUND, MADELAINE JEROUSEK- Business Manager LISA CARLSON Better Homes & Gardens Test Garden® Manager SMITH, MARTHA COLOFF LONG SANDRA GERDES Lead Business Office Assistant GABRIELLE RENSLOW CIRCULATION Editorial Assistants ASHLEY JACOBS, CHRISTINA SNYDER Consumer Marketing Managers FOOD Director, Premedia Services AMY TINCHER-DURIK LYNN BOLINGER, ED LICHINSKY Executive Editor SHELLI MCCONNELL Director, Quality JOSEPH KOHLER Senior Content Manager JESSICA SAARI CHRISTENSEN Director, Food Studios ALLISON LOWERY ADVERTISING & BUSINESS DEVELOPMENT Editor CAITLYN DIIMIG, RD Director, Test Kitchen LYNN BLANCHARD Culinary Specialists SARAH BREKKE, JULI HALE Director, Photo Studio REESE STRICKLAND Do It Yourself Food Styling Director GREG LUNA Photo Studio Set Construction Manager DAVE DECARLO Sales Promotion Manager BETHANY PETERSON Food Stylists LAUREN MCANELLY, SAMMY MILA, Senior Stylist and Producer JOSEPH WANEK [email protected] KELSEY MOYLAN, ANNIE PROBST Stylist BREANNA GHAZALI Account Executive Studio Manager HOLLY RAIBIKIS BRIAN KOSSACK ART Studios Coordinator TERRI CHARTER [email protected] Design Directors KIMBERLY MORGAN METZ, MICK SCHNEPF Premedia Trafficking Supervisor SARAH SCHUSTER Style & Design Director STEPHANIE HUNTER Assistant Director, Premedia Imaging MICHAEL STURTZ Home Art Director NIKKI SANDERS Color Quality Analyst SARAH SCHROEDER Senior Vice President & Group Publisher Associate Art Directors KRISTIN CLEVELAND, DAREN MAZZUCCA RAE DANNEMAN [email protected] Assistant Art Director EMILY BUTTERWORTH Brand Homes Director Senior Graphic Designer BRITTANY MUELLER NICOLE HENDRICK [email protected] The Recipe Center at BHG.com/Food contains hundreds of recipes and tips, all tested in the Better Homes & Gardens® Test Kitchen. Eastern Advertising Director BROOKE VLADYKA FOR EDITORIAL QUESTIONS, EMAIL [email protected] [email protected] OR WRITE US AT Chicken Recipes, MEREDITH PREMIUM PUBLISHING, Food & Holiday 1716 LOCUST ST., DES MOINES, IA 50309-3023 Senior Vice President & Group Publisher MARK JOSEPHSON Chicken Recipes is available only on the newsstand; no subscriptions available. [email protected] Account Director MICHELLE BUTLER-MINGEY [email protected] ADVERTISING OPERATIONS 1716 Locust St., Des Moines, IA 50309-3023 Associate Production Director PATRICK MCGOWAN Production Managers KYLE DIRKS, APRIL GROSS, ASHLEY SCHAUBROECK, JULIE STREHLOW DIRECT MEDIA Sales Director TYLER HUB [email protected] DOTDASH MEREDITH President, Lifestyle ALYSIA BORSA For syndication or international licensing requests or reprint and reuse permission, email [email protected]. PRINTED IN THE USA

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BACK COLD OVEN way to test for doneness.) CHICKEN Makes 4 servings (1 chicken BASICSTO breast each). hands on 5 minutes *tip For best results, use KEEP IT COLD BaKe 25 minutes at 450°F chicken breast halves that are of even thickness. If there are This method of cooking chicken 4 skinless, boneless chicken portions that are thicker, you calls for simply seasoning and breasts (6 to 8 oz. each)* may need to add 5 to tucking skinless, boneless chicken 7 minutes to baking time. breasts into a cold oven, then 2 Tbsp. vegetable oil Make sure to use a Salt and black pepper thermometer to double-check turning the heat up high—to Spice blend (optional) the doneness of the chicken. 450°F—to cook it quickly but Chicken at 165°F can have the gently. The result is perfectly Line a 15×10-inch baking pan slightest pink hue, but this with foil. Arrange chicken in temperature is proven to be cooked, juicy chicken. pan. Drizzle chicken with oil, safe and is hot enough to kill season with salt and pepper any harmful bacteria. and desired spice blend (if per serving 262 cal., 11 g using), and place in a cold oven. fat (2 g sat. fat), 124 mg chol., Set oven temperature to 450°F; 207 mg sodium, 0 g carb., 0 g bake 25 to 30 minutes or until fiber, 0 g sugars, 38 g pro. done (165°F). (Because ovens and the size of chicken breasts vary, temperature is the best BARBECUE SPICE BLEND MUSTARD-TARRAGON CHIPOTLE SPICE BLEND CAJUN SPICE BLEND FRESH HERB SPICE BLEND 1/4 cup barbecue SPICE BLEND 2 Tbsp. smoked 1 Tbsp. white pepper; 1/₃ cup chopped fresh paprika; 2 tsp. each 1 Tbsp. black pepper; seasoning, 2 Tbsp. 2 Tbsp. Dijon mustard, ground cumin and 2 tsp. each cayenne, basil; 3 Tbsp. garlic powder, 2 tsp. 1 Tbsp. each olive crushed dried thyme, chopped fresh thyme; onion powder, 1 tsp. oil and chopped ground chipotle onion powder, and ground celery seeds, fresh tarragon, pepper; 1 tsp. each garlic powder; and 3 Tbsp. olive oil; 2 tsp. salt, and 1 tsp. ground coriander, 1 Tbsp. each chopped and 1/2 tsp. cayenne. black pepper. 1 tsp. salt. salt, and black fresh rosemary and pepper; and mint; 3 cloves garlic, 1/2 tsp. cayenne. minced; and 1/2 tsp. each salt and black pepper. 4 | CHICKEN RECIPES

MAKE IT TOMATO- HERB YOUR OWN PARMESAN Stir 2 to 3 tsp. chopped fresh Customize the Add 1/2 cup basil, chervil, pan sauce to change the quartered grape parsley, flavor profile. tomatoes to skillet oregano, and/or dill into with shallot. Stir the finished 2 Tbsp. grated Parmesan into the sauce. finished sauce. MUSHROOM CHICKEN WITH PAN SAUCE Add 1 cup sliced assorted fresh start to Finish 35 minutes mushrooms to skillet with shallot; do not 2 skinless, boneless chicken add wine and broth. breasts (6 to 8 oz. each), Cook until tender and halved crosswise golden. Add wine and broth; continue 1/₄ tsp. salt 1/₄ tsp. black pepper as directed. 1 Tbsp. olive oil 1/2 cup dry white wine or chicken broth 1/2 cup chicken broth 1/₄ cup finely chopped shallot or onion 2 Tbsp. heavy cream 1/₄ cup cold butter 1. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap to 1/4 inch thick. Sprinkle chicken with salt and pepper. 2. In a 12-inch skillet heat oil over medium-high. Add chicken. Cook 5 to 6 minutes or until done (165°F), turning once. Transfer chicken to a plate. Cover to keep warm. Remove skillet from heat. 3. Add wine, broth, and shallot to hot skillet. Return skillet to heat. Cook and stir to scrape up browned bits. Bring to boiling. Boil gently, uncovered, 10 minutes or until liquid is reduced to 1/4 cup. Reduce heat to medium-low. 4. Stir in cream. Add butter, 1 Tbsp. at a time, stirring after each addition until butter is melted. Season to taste with additional salt and pepper. Serve over chicken. Makes 4 servings (1 breast piece + 2 Tbsp. sauce each). per serving 287 cal., 20 g fat (10 g sat. fat), 96 mg chol., 458 mg sodium, 3 g carb., 0 g fiber, 1 g sugars, 19 g pro. 5C H I C K E N R E C I P E S |

BRINE BASICS HERBED DRY- 3 Tbsp. olive oil 3. Preheat oven to 375°F. In a *tip If using chicken pieces, use BRINED CHICKEN 3 Tbsp. chopped fresh sage small bowl stir together a chef’s knife to cut chicken 3 Tbsp. minced garlic reserved 1 Tbsp. salt mixture, breasts in half crosswise. hands on 15 minutes the oil, sage, garlic, and Reduce roasting time chill overnight 1/2 tsp. black pepper pepper. Loosen skin on chicken to 50 to 60 minutes or until roast 1 hour 45 minutes at breast and legs; spread oil done (165°F for breasts; 175°F 375°F 1. Line a shallow roasting pan mixture under skin onto meat. for thighs or drumsticks). If you stand 10 minutes with foil. Place a metal rack Skewer chicken neck skin to like, broil chicken 5 to 6 inches in pan. back; tie legs to tail. Twist wing from heat 1 to 2 minutes or until 2 Tbsp. kosher salt 2. In a small bowl combine salt, tips under back. skin is brown and crispy. 2 Tbsp. sugar sugar, thyme, and rosemary; per serving 353 cal., 19 g 2 tsp. dried thyme, crushed reserve 1 Tbsp. Sprinkle chicken 4. Roast, uncovered, 13/4 to fat (5 g sat. fat), 117 mg chol., 2 tsp. dried rosemary, with remaining salt mixture and 944 mg sodium, 5 g carb., 0 g rub under skin. Place chicken, 2 hours or until done (175°F in fiber, 3 g sugars, 38 g pro. crushed skin side up, on rack in thigh) and drumsticks move prepared pan. Refrigerate, easily in sockets. Remove from 1 41/2- to 5-lb. whole uncovered, overnight or up to oven. Cover and let stand 24 hours. 10 minutes before carving. broiler-fryer chicken or Makes 8 servings skin-on meaty chicken (6 oz. chicken each). pieces* (bone-in breasts, thighs, and/or drumsticks) TRY A With a dry brine, a seasoned salt-sugar mixture is rubbed onto and under the skin of the chicken, which is DRY then refrigerated, uncovered, up to 24 hours. The salt that soaks into the meat loosens the muscle fibers, keeping it tender during the cooking process. Additionally, proteins that are dissolved by the salt help trap BRINE moisture in the meat. Chilling in the refrigerator results in extra-crispy skin.

THE BEAUTY OF BUTTERMILK Brining chicken in buttermilk for fried chicken is a classic technique—and it works just as well for roasted chicken. Buttermilk is high in acid, which gently breaks down the flesh to keep it tender and juicy during cooking. Don’t soak the chicken in buttermilk any longer than 4 hours or it will start to turn mushy. BUTTERMILK- 1. For brine, in a 2-gal. string and covering with foil to and/or drumsticks) instead of BRINED ROASTED resealable plastic bag set prevent overbrowning after a whole chicken. Using a chef’s CHICKEN in a bowl combine first five 1 hour. Cover and let stand knife, cut chicken breasts in ingredients (through zest). Add 10 minutes before carving. half crosswise. Chill 1 to 2 hours. hands on 20 minutes chicken to brine; seal bag. Chill If desired, sprinkle with Preheat oven to 375°F. After chill 2 hours 2 to 4 hours. Remove chicken additional chopped fresh draining and patting chicken roast 1 hour 15 minutes at from brine; discard brine. Pat herbs. Makes 4 servings pieces dry with paper towels, 350°F chicken dry with paper towels. (4 oz. chicken each). place on a rack in a foil-lined stand 10 minutes 2. Preheat oven to 350°F. per serving 283 cal., 16 g shallow roasting pan. Roast Skewer chicken neck skin to fat (4 g sat. fat), 101 mg chol., chicken 50 to 55 minutes or 3 cups buttermilk back; tie legs to tail. Twist wing 665 mg sodium, 2 g carb., 0 g until done (165°F for breasts; tips under back. Place chicken, fiber, 2 g sugars, 32 g pro. 175°F for thighs and drumsticks). 1/2 cup chopped mixed fresh breast side up, on a rack in a buttermilk-brined foil-lined shallow roasting pan. chicken pieces herbs, such as flat-leaf Prepare as directed above parsley, basil, rosemary, Roast, uncovered, 11/4 to through Step 1, except use thyme, and/or sage 11/2 hours or until done (at least 21/2 to 3 lb. meaty chicken 1/3 cup kosher salt 175°F in thigh) and drumsticks move easily in sockets, cutting pieces (bone-in breasts, thighs, 2 Tbsp. sugar 1 Tbsp. lemon zest 1 31/2-lb. whole broiler-fryer chicken 7C H I C K E N R E C I P E S |

NO BRINE 8 | CHICKEN RECIPES

HERB ROASTED SPICED ROASTED CITRUS-HERB CHICKEN APRICOT CHICKEN ROASTED CHICKEN hands on 20 minutes Prepare chicken as directed in Prepare chicken as directed in Step roast 1 hour 30 minutes at 375°F Step 1, except in a small bowl soak 1, except in a food processor stand 10 minutes 1/2 cup chopped dried apricots combine 1/2 cup fresh basil, 1/4 cup 1 4- to 5-lb. whole broiler-fryer fresh flat-leaf parsley, 1/4 cup chicken in 2 Tbsp. fresh orange juice 15 minutes. In a food processor coarsely chopped onion, 1 Tbsp. 2 Tbsp. butter, softened fresh mint, 2 tsp. chopped fresh 2 cloves garlic, minced combine apricot mixture, 1/4 cup sage, 1 tsp. each salt and lemon zest, 1 tsp. dried basil, crushed 1 tsp. dried sage, crushed chopped red onion, 2 Tbsp. softened 1/2 tsp. cracked black pepper, and butter, 1 Tbsp. lemon zest, 1 tsp. salt, 1/2 tsp. orange zest. Cover and pulse 1/2 tsp. dried thyme, crushed 1/₄ tsp. salt 1 tsp. ground cinnamon, and 1/4 tsp. until finely chopped. With processor 1/₄ tsp. black pepper running, slowly add 2 Tbsp. olive oil ground allspice. Cover and process in a steady stream until nearly 1. Preheat oven to 375°F. Skewer until nearly smooth. Loosen skin on smooth. Loosen skin on chicken chicken neck skin to back; tie legs to chicken breast and legs; spread breast and legs; spread herb tail. Twist wing tips under back. Place apricot mixture under skin onto mixture under skin onto meat. Cover chicken, breast side up, on a rack in meat. Cover chicken tightly with chicken tightly with plastic wrap; chill a foil-lined shallow roasting pan. plastic wrap; chill overnight. Spread overnight. Spread chicken with 2. Combine butter and garlic; spread chicken with butter mixture as butter mixture as directed in Step 2; over chicken. Stir together remaining directed in Step 2; sprinkle with salt sprinkle with salt and pepper (omit ingredients; sprinkle over chicken. and pepper (omit basil, sage, and basil, sage, and thyme). Roast as thyme). Roast as directed. Makes directed. Makes 4 servings (4 oz. 3. Roast 11/2 to 2 hours or until 4 servings (4 oz. chicken each). chicken each). per serving 800 cal., 56 g fat (20 g per serving 772 cal., 57 g fat (17 g chicken is done (at least 175°F in sat. fat), 260 mg chol., 993 mg sat. fat), 245 mg chol., 950 mg thigh) and drumsticks move easily in sodium, 13 g carb., 2 g fiber, 10 g sodium, 3 g carb., 1 g fiber, 1 g sockets, cutting string and covering sugars, 58 g pro. sugars, 58 g pro. with foil to prevent overbrowning after 1 hour. Remove from oven. MOROCCAN-SPICED TOMATO-BASIL Cover and let stand 10 minutes ROASTED CHICKEN ROASTED CHICKEN before carving. Makes 4 to 6 servings (4 oz. chicken each). Prepare chicken as directed in Prepare chicken as directed in per serving 701 cal., 50 g fat (16 g Step 1, except in a food processor Step 1, except in a food processor sat. fat), 245 mg chol., 364 mg sodium, 1 g carb., 0 g fiber, 0 g combine 1/4 cup each toasted combine 1/2 cup each fresh basil and sugars, 58 g pro. herb rOAsted chicken And slivered almonds, fresh flat-leaf chopped oil-packed dried VeGetAbles Prepare chicken as parsley, and coarsely chopped directed, except in a large bowl onion; 2 Tbsp. packed brown sugar; tomatoes, 1/4 cup chopped fresh combine 1 lb. red-skin potatoes, cut 2 tsp. orange zest and 2 Tbsp. fresh into 1-inch pieces; 3 carrots, halved orange juice; 2 tsp. ground cumin; chives, 1 Tbsp. balsamic vinegar, lengthwise and cut into 1-inch pieces; 2 tsp. dried oregano, 1 tsp. salt, and 1 medium turnip, peeled and cut into 11/2 tsp. ground turmeric; 1 tsp. each salt and ground coriander; 1/2 tsp. 1/2 tsp. black pepper. Cover and 11/2-inch pieces; and 1 medium onion, ground cinnamon; 1/4 tsp. ground cloves; and 1/₈ tsp. cayenne. Cover pulse until finely chopped. With cut into 1-inch chunks. Drizzle processor running, slowly add vegetables with 2 Tbsp. melted and process until nearly smooth. 2 Tbsp. olive oil in a steady stream butter and 1 Tbsp. vegetable oil and Loosen skin on chicken breast and until nearly smooth. Loosen skin on legs; spread spice mixture under skin chicken breast and legs; spread sprinkle with 1/4 tsp. each salt onto meat. Cover chicken tightly with herb mixture under skin onto meat. plastic wrap; chill overnight. Spread Cover chicken tightly with plastic and black pepper; toss to coat. chicken with butter mixture as wrap; chill overnight. Spread chicken Roast chicken as directed, arranging directed in Step 2; sprinkle with salt with butter mixture as directed in vegetables around chicken in pan and pepper (omit basil, sage, and Step 2; sprinkle with salt and pepper the last 45 to 50 minutes and stirring thyme). Roast as directed. Makes (omit basil, sage, and thyme). Roast vegetables once or twice. Makes 4 servings (4 oz. chicken each). as directed. Makes 4 servings (4 oz. per serving 784 cal., 54 g fat (17 g chicken each). 4 servings (4 oz. chicken + ²/₃ cup sat. fat), 245 mg chol., 953 mg per serving 797 cal., 59 g fat (18 g sodium, 12 g carb., 2 g fiber, 8 g sat. fat), 245 mg chol., 984 mg vegetables each). sugars, 60 g pro. sodium, 6 g carb., 1 g fiber, 1 g per serving 897 cal., 60 g fat (21 g sugars, 59 g pro. sat. fat), 260 mg chol., 628 mg sodium, 27 g carb., 4 g fiber, 6 g sugars, 61 g pro. 9C H I C K E N R E C I P E S |

CUTS OF CHICKEN HOW TO QUARTER HOW TO SPATCHCOCK A CHICKEN A CHICKEN Spatchcocking a whole chicken—essentially butterflying it—is the 1. To cut a chicken into quarters, process of flattening it to help it cook faster. To spatchcock a place the chicken skin side up on a whole bird, place the chicken breast side down on a cutting cutting board. Gently pull a leg away from the body, then use a large board. Starting from the neck end, use kitchen shears to make a sharp knife to slice between the thigh lengthwise cut down one side of the backbone. Repeat the and body (you’ll see the hip socket). Cut through the joint and remove the lengthwise cut on the opposite side of the backbone. Remove leg (drumstick and thigh). Repeat and discard the backbone. Turn chicken skin side up and press with the other leg. down between the breasts to break the breast bone. Flatten the chicken as much as possible with your hands. If desired, use kitchen shears to remove the wing tips. HOW TO HALVE 2. Starting from the neck end, use ILLUSTRATIONS BY ANANDA SPADT A CHICKEN kitchen shears to make a lengthwise cut down one side of the backbone. To cut a chicken in half, first spatchcock or Repeat the lengthwise cut on the butterfly it. Making sure the skin is evenly opposite side of the backbone. distributed over the front of the bird, use a Remove and discard the backbone. large, sharp knife or cleaver to cut through skin in the center of the breasts from top to 3. To split the breast, cut on either bottom. Use the knife to press down hard side of the center bone, cutting through the meat, bones, and cartilage until through the rib cage. Split the wishbone in half with the heel of the the chicken is cut into two pieces. knife. Separate the breast halves. 10 | C H I C K E N R E C I P E S

GUIDE TO CHICKEN CUTS 1. BREAST HALF Unless otherwise When you cut up a whole chicken, you get eight specified, when a recipe parts—two breast halves, two thighs, two calls for chicken breasts, they’re actually half of a drumsticks, and two wings. Here’s a guide to the whole (or full) breast. primary chicken parts. They can be bone-in, skin-on, or skinless 1 2 4 3 and boneless. 5 2. WINGS 6 These are almost always cooked skin-on—think crispy Buffalo-style wings—but have very little meat on them. 3. DRUMSTICKS These are always bone-in but can be skinless. 4. CUTLETS These are a boneless, skinless chicken breast that has been butterflied or pounded thin for quick cooking. You can make smaller cutlets from a skinless, boneless breast cut in half crosswise, then pounded thin. A cutlet is also sometimes called a paillard. 5. THIGH These can be bone-in, skin-on, or skinless and boneless. 6. TENDERS These are the small strips of meat that are attached—but not very firmly—to the underside of each breast half. You can actually pull them off gently with your fingers. 11C H I C K E N R E C I P E S |

CHARTSCOOKING DIRECT-GRILLING CHICKEN TYPE OF CUT WEIGHT/THICKNESS GRILLING DIRECT-GRILLING DONENESS TEMPERATURE TIME* SKINLESS, BONELESS BREAST HALVES 6 to 8 oz. Medium 15 to 18 minutes** 165°F SKINLESS, BONELESS THIGHS 3 to 5 oz. Medium 12 to 15 minutes** 175°F CHICKEN TENDERS (TENDERLOINS) 2 to 3 oz. Medium 7 to 8 minutes** 165°F KABOBS (boneless breast 4 to 5 oz. Medium 8 to 9 minutes** 165°F cut into 21/2-inch strips and threaded loosely onto skewers) PATTIES, GROUND CHICKEN ½ inch thick Medium 10 to 13 minutes** 165°F ¾ inch thick Medium 14 to 18 minutes** 165°F *All grilling times are based on poultry removed directly from refrigerator. Chicken strips are too thin to get an accurate doneness temperature. Cook them until no longer pink. **Grill chicken on a covered grill, turning once halfway through grilling. Use an instant-read thermometer to check doneness. INDIRECT-GRILLING CHICKEN TYPE OF CUT WEIGHT/THICKNESS GRILLING INDIRECT-GRILLING DONENESS TEMPERATURE TIME* CHICKEN, BROILER-FRYER, HALF 1¼ to 1½ lb. Medium 40 to 45 minutes** At least 175°F in 1¾ to 2 lb. 50 to 55 minutes** thigh; at least 165°F 2¼ to 2½ lb. 60 to 65 minutes** in breast CHICKEN, BROILER-FRYER, HINDQUARTERS About 12 oz. each Medium 30 to 40 minutes** 175°F in thigh CHICKEN, WHOLE 2½ to 3 lb. Medium 1 to 1¼ hours** At least 175°F in 3½ to 4 lb. Medium 1¼ to 1¾ hours** thigh; at least 165°F BONE-IN, SKIN-ON CHICKEN BREAST 4½ to 5 lb. Medium 1¾ to 2 hours** BONE-IN, SKIN-ON CHICKEN THIGH in breast 14 to 16 oz. each Medium 40 to 50 minutes** 165°F 7 to 8 oz. each Medium 45 to 50 minutes** 175°F BONE-IN, SKIN-ON CHICKEN LEG About 4 oz. each Medium 25 to 30 minutes** 175°F CHICKEN, BROILER-FRYER, 2½ to 3 lb. Medium 40 to 45 minutes** At least 175°F in SPATCHCOCKED 3½ to 4 lb. 50 to 55 minutes** thigh; at least 165°F 4½ to 5 lb. 60 to 65 minutes** in breast *Follow manufacturer’s directions to set up indirect grilling. All grilling times are based on poultry removed directly from refrigerator. **Grill chicken skin sides down on a covered grill, turning once halfway through grilling if necessary. Use an instant-read thermometer to check doneness. 12 | C H I C K E N R E C I P E S

AIR-FRYING CHICKEN Preheat air fryer to 400°F. Season chicken with salt and pepper or as desired. Place chicken pieces in air-fryer basket, being careful not to overcrowd. Cook according to timings listed in chart, turning once halfway through. TYPE OF CUT WEIGHT TEMPERATURE AIR-FRYER TIME DONENESS SKINLESS, BONELESS THIGHS 3 to 5 oz. each 400°F 15 to 18 minutes 175°F 6 to 8 oz. each 400°F 10 to 15 minutes 165°F SKINLESS, BONELESS BREAST About 4 oz. each 400°F 15 to 18 minutes 175°F HALVES 7 to 8 oz. each 400°F 25 to 30 minutes 175°F 14 to 16 oz. each 400°F 28 to 33 minutes 165°F BONE-IN LEGS 2 to 3 oz. each 400°F 165°F 6 to 8 minutes BONE-IN, SKIN-ON THIGHS BONE-IN, SKIN-ON BREASTS CHICKEN TENDERS (TENDERLOINS) POACHING CHICKEN Place chicken pieces in a large, straight-sided skillet. Add enough cooking liquid (water, broth, apple cider, etc.) to cover. If desired, add seasonings. Bring to boiling; reduce heat. Cover and simmer according to timings listed in chart. TYPE OF CUT WEIGHT SIMMERING TIME DONENESS SKINLESS, BONELESS THIGHS 3 to 5 oz. each 10 to 15 minutes 175°F SKINLESS, BONELESS BREAST HALVES 6 to 8 oz. each 15 to 18 minutes 165°F About 4 oz. each 12 to 14 minutes 175°F BONE-IN SKINLESS DRUMSTICKS 6 to 7 oz. each 13 to 17 minutes 175°F BONE-IN SKINLESS THIGHS 13 to 15 oz. each 18 to 20 minutes 165°F BONE-IN SKINLESS BREASTS About 2 oz. each 165°F 5 minutes CHICKEN TENDERS (TENDERLOINS) ROASTING CHICKEN TYPE OF CUT WEIGHT OVEN ROASTING TIME DONENESS TEMPERATURE WHOLE 2½ to 3 lb. 1 to 1¼ hours At least 175°F in 3½ to 4 lb. 375°F 1¼ to 1¾ hours thigh; at least HALVED CHICKEN 4½ to 5 lb. 1¾ to 2 hours 165°F in breast 375°F QUARTERED CHICKEN 1¼ to 1½ lb. 45 to 55 minutes At least 175°F in (DRUMSTICK + THIGH) 1¾ to 2 lb. 55 min. to 1 hour thigh; at least 2¼ to 2½ lb. 1 hr. to 1 hr. 10 min. 165°F in breast SPATCHCOCKED CHICKEN About 12 oz. each 375°F 45 minutes 175°F SKINLESS, BONELESS BREAST SKINLESS, BONELESS THIGHS 2½ to 3 lb. 375°F 1 to 1¼ hours At least 175°F in BONE-IN, SKIN-ON BREASTS 3½ to 4 lb. 1¼ to 1½ hours thigh; at least 4½ to 5 lb. 375°F 1½ to 1¾ hours 165°F in breast BONE-IN, SKIN-ON THIGHS 375°F BONE-IN, SKIN-ON LEGS (DRUMSTICKS) 6 to 8 oz. each 375°F 25 to 30 minutes 165°F 375°F CHICKEN TENDERS (TENDERLOINS) 3 to 5 oz. each 375°F 30 to 35 minutes 175°F 375°F 14 to 16 oz. each 50 to 60 minutes 165°F About 7 oz. each 50 to 55 minutes 175°F 4 to 5 oz. each 40 to 45 minutes 175°F About 2 oz. each 15 to 18 minutes 165°F 13C H I C K E N R E C I P E S |

WINGS TROPICAL GUAVA BBQ for the In a small saucepan heat 1 tsp. olive oil over medium. Add 1 Tbsp. WIN minced shallot. Cook 1 minute. WE’RE ALL FOR WINGS Whisk in ¹∕4 cup guava paste and ON THE WEEKEND. WHETHER YOU’RE 1 Tbsp. water until dissolved. Stir in HOSTING THE BIG GAME , PARTYING 2 Tbsp. tomato sauce, ¹∕2 tsp. cider WITH FRIENDS, OR vinegar, ¹∕2 tsp. soy sauce, and ¹∕4 tsp. each garlic powder, onion JUST COZYING UP ON THE COUCH FOR A powder, chili powder, dried oregano, ground cumin, and MOVIE, CRISPY WINGS ground coriander. Season with ARE JUST THE THING. a dash each black pepper and cayenne. Bring just to boiling; LEMON AÏOLI reduce heat. Cook 3 to 4 minutes In a small bowl combine or until sauce has thickened, stirring occasionally. Remove from heat; stir ¹∕4 cup mayonnaise; 1 tsp. in 1 tsp. lime juice. Toss hot wings with sauce. If you like, sprinkle with lemon zest; 1 Tbsp. lemon thinly sliced green onions and/or juice; 1 clove garlic, serve with lime wedges. Makes minced; and ¹∕8 tsp. each about ²∕3 cup sauce. salt and black pepper. PER 2 TBSP. SAUCE 51 cal., 1 g fat (0 g sat. fat), 0 mg chol., 56 mg Makes about ¹∕3 CUP. sodium, 12 g carb., 1 g fiber, 10 g sugars, 0 g pro. PER 1 TBSP. 64 cal., 7 g fat (1 g sat. fat), 4 mg chol., OLD BAY 107 mg sodium, 0 g carb., 0 g fiber, 0 g sugars, In a small saucepan melt ¹∕2 cup unsalted butter; remove 0 g pro. from heat. Add 4 cloves garlic, minced; 1 Tbsp. Old Bay seasoning; and 2 tsp. Worcestershire sauce. Stir in 2 to 3 Tbsp. fresh lemon juice and 1 Tbsp. honey. Season to taste with salt and black pepper. Toss hot wings with sauce. Sprinkle with additional Old Bay seasoning. If you like, serve with Lemon Aïoli and/or lemon wedges. Makes about ³∕4 cup sauce. PER 2 TBSP. SAUCE 156 cal., 15 g fat (10 g sat. fat), 41 mg chol., 396 mg sodium, 6 g carb., 1 g fiber, 4 g sugars, 1 g pro.

BUFFALO In a bowl combine ¹∕2 cup hot sauce, 3 Tbsp. melted unsalted butter, and 1 Tbsp. cider vinegar. Toss hot wings with sauce. If you like, serve with carrot and/or celery sticks and blue cheese salad dressing. MAKES ABOUT ³∕4 cup sauce. PER 2 TBSP. SAUCE 54 cal., 6 g fat (4 g sat. fat), 15 mg chol., 119 mg sodium, 0 g carb., 0 g fiber, 0 g sugars, 0 g pro. OVEN-FRIED combine next four ingredients (through TO AIR-FRY Prepare wing pieces as CHICKEN WINGS baking soda). Add wings; toss to coat. directed through Step 2. Preheat air 2. Line a 15×10-inch baking pan with fryer to 400°F. Working in batches, HANDS ON 20 minutes foil. Place a wire baking rack in pan. arrange wings in a single layer in CHILL 4 hours Arrange wings evenly on rack. air-fryer basket. Air-fry 12 minutes. BAKE 40 minutes at 450°F Refrigerate wings, uncovered, Turn wings; air-fry 10 to 12 minutes more at least 4 hours or up to 24 hours or until skin is golden brown and crisp. 24 chicken wing pieces before baking. Serve as directed. 3. Preheat oven to 450°F. Bake wings TO USE WHOLE WINGS Use 12 whole 1¹∕2 tsp. cornstarch 40 to 50 minutes or until skin is golden chicken wings. Cut off chicken wing tips; 1¹∕2 tsp. cream of tartar brown and crisp, turning 2 or 3 times discard. Cut wings at joints to make 1¹∕4 tsp. salt during baking. Toss baked wings with 24 pieces. Thoroughly pat dry. Prepare ³∕4 tsp. baking soda desired Wing Sauce. Makes 6 servings as directed. (4 chicken wing pieces each). PER SERVING WINGS (NO SAUCE) 1 recipe desired Wing Sauce PER SERVING WINGS (NO SAUCE) 264 cal., 17 g fat (5 g sat. fat), 144 mg (Old Bay, Tropical Guava BBQ, 264 cal., 17 g fat (5 g sat. fat), 144 mg chol., 742 mg sodium, 1 g carb., 0 g fiber, or Buffalo) chol., 742 mg sodium, 1 g carb.,0 g fiber, 0 g sugars, 24 g pro. 0 g sugars, 24 g pro. 1. Use paper towels to thoroughly pat 15C H I C K E N R E C I P E S | dry wing pieces. In a large bowl

GOLDEN NUGGETS IT’S EASY TO PASS ON THE DRIVE-THROUGH VERSION WHEN HOMEMADE TASTES THIS GOOD. PLUS , THE FL AVORS CAN BE CUSTOMIZED WITH SEASONINGS AND SAUCES. UTAH FRY SAUCE In a small bowl whisk together 1/2 cup mayonnaise, ¹/₄ cup ketchup, 2 tsp. dill pickle brine, and 1/8 tsp. cayenne. Makes 2/3 cup. SEASONING IDEAS Change up the seasonings to customize your nugget experience. CAJUN Replace first six ingredients (through cayenne) in Chicken Nuggets (opposite) with 2 tsp. Cajun seasoning. Add a pinch cayenne. If frying in oil, increase Cajun seasoning to 1 Tbsp. for more heat. RANCH GARLIC-LEMON AÏOLI Replace first six ingredients (through In a small bowl whisk together cayenne) in Chicken Nuggets (opposite) 1/2 cup mayonnaise, 2 tsp. lemon with 1 Tbsp. dry ranch salad dressing mix. zest, 2 Tbsp. lemon juice, 1 clove minced garlic, and 1/₄ tsp. black pepper. Makes 2/3 cup.

SRIRACHA-SOY KETCHUP CHICKEN NUGGETS In a small bowl whisk together hands on 20 minutes fry 3 minutes per batch 1/2 cup ketchup and 1 Tbsp. each 1¹/4 tsp. garlic powder reduced-sodium soy sauce, ¹/2 tsp. dried oregano, crushed sriracha sauce, and brown ¹/2 tsp. paprika 3/4 tsp. salt sugar. Makes 2/3 cup. 3/4 tsp. black pepper Dash cayenne (optional) ¹/2 cup all-purpose flour 2 eggs ¹/4 cup milk 1¹/2 cups crushed cornflakes 1¹/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces Vegetable oil for frying Dipping Sauces (optional) 1. Preheat oven to 200°F. In a small bowl combine first five ingredients (through pepper). Add cayenne (if using). Place flour in a shallow bowl. In a second shallow bowl whisk together eggs and milk. In a third shallow bowl combine crushed cornflakes and 2 tsp. of the spice mixture. 2. Season chicken pieces with remaining spice mixture. Dip chicken pieces into flour. Dip into egg mixture, then toss in cornflake mixture to coat. 3. Meanwhile, in a deep heavy pot or a deep-fat fryer heat 11/2 inches oil to 350°F. Using tongs, carefully add half of the chicken pieces to hot oil. (Oil temperature will drop; adjust heat to maintain temperature at 350°F.) Fry chicken 3 to 4 minutes or until chicken is done (165°F) and golden brown, turning once. Drain on paper towels. Keep warm in oven while frying remaining chicken. Serve with Dipping Sauces (if using). Makes 4 servings (9 nuggets each). per serving 605 cal., 33 g fat (5 g sat. fat), 177 mg chol., 899 mg sodium, 41 g carb., 2 g fiber, 3 g sugars, 33 g pro. to air-fry Preheat air fryer to 400°F. Coat air-fryer basket with nonstick cooking spray. Prepare chicken pieces as directed through Step 2. Coat with cooking spray. Air-fry, in batches if necessary, 6 to 8 minutes or until done (165°F) and golden, turning once halfway through cooking time. Serve as directed. per serving 365 cal., 6 g fat (2 g sat. fat), 177 mg chol., 899 mg sodium, 41 g carb., 2 g fiber, 3 g sugars, 33 g pro.

SPICY BUFFALO- STYLE CHICKEN SANDWICHES, page 20 AH, THE CHICKEN SANDWICH. IT COMES IN SO MANY FORM S AND FL AVOR COMBINATION S , WE COU LD NEVER GET TIRED OF IT. HOWEVER YOU DO YOUR CHICKEN SANDWICH—FROM CUTLETS TO BURGERS— WE HAVE A MATCH FOR YOU. 18 | C H I C K E N R E C I P E S

AIR-FRYER 1 cup panko 2. In a shallow dish stir together 5. Drizzle chicken with CHICKEN KATSU additional sesame oil. Serve SANDWICHES 1 to 2 Tbsp. black and/or white flour, salt, and pepper. In chicken between bread slices with toppers (if using). Makes HANDS ON 20 minutes sesame seeds another shallow dish whisk 4 sandwiches. CHILL 30 minutes *TIP If you can’t find bottled FRY 8 minutes Olive oil nonstick cooking together egg, mayonnaise, and tonkatsu sauce, you can make your own. In a 1- or 2 skinless, boneless chicken spray mustard (if using). In another breasts (8 oz. each), halved 1¹∕2-qt. saucepan combine crosswise 8 slices milk bread or shallow dish combine panko ¹∕2 cup ketchup, 2 Tbsp. soy ¹∕4 cup reduced-sodium soy 4 hamburger buns, split and sesame seeds. sauce, 1 Tbsp. packed brown sugar, 1 Tbsp. sweet white sauce Toppers, such as shredded 3. Remove chicken pieces from 1 Tbsp. toasted sesame oil cabbage, tonkatsu sauce,* wine or rice vinegar, 1¹∕2 tsp. 1 Tbsp. sweet rice wine (mirin) marinade; discard marinade. chopped green onions, Worcestershire sauce, 1 tsp. (optional) Coat chicken pieces with flour grated fresh ginger, and 2 cloves garlic, minced and/or mayonnaise (optional) mixture, then dip in egg mixture. 2 cloves garlic, minced. Heat over medium, stirring to ¹∕4 cup all-purpose flour 1. Using the flat side of a meat Coat with panko mixture, dissolve brown sugar. Let mallet, flatten chicken pieces pressing to adhere. Coat one cool. Chill up to 1 week. Makes 1 tsp. salt between two pieces of plastic side of chicken pieces with wrap to an even thickness. In a cooking spray. ³∕4 cup. ¹∕8 tsp. black pepper bowl or resealable plastic bag 4. Preheat air fryer to 400°F. combine soy sauce, sesame oil, Add chicken to basket, sprayed PER SANDWICH 552 cal., 18 g 1 egg, lightly beaten sweet white wine (if using), and side up. Air-fry 4 minutes. Turn fat (3 g sat. fat), 135 mg chol., 2 Tbsp. mayonnaise or sour garlic. Add chicken; turn to chicken. Coat with additional 1,074 mg sodium, 58 g carb., coat. Seal or cover; chill 30 to cooking spray. Air-fry 4 to 2 g fiber, 4 g sugars, 36 g pro. cream 90 minutes. 5 minutes more or until done 1 tsp. honey mustard or hot (165°F) and golden brown. mustard (optional) WHAT’S Chicken katsu, also called panko chicken or tori katsu, is a crispy, breaded chicken cutlet that’s KATSU? popular in Japan, as well as Australia, Hawaii, London, and California. It’s usually served with tonkatsu sauce, a thick, sweet, and savory brown sauce that’s often served with pork.

Pictured CRISPY DILL PICKLE 2. In a shallow dish stir together flour, on page 18. CHICKEN SANDWICHES baking powder, celery salt, paprika, SPICY BUFFALO- hands on 20 minutes and remaining 1/8 tsp. each salt and pepper. STYLE CHICKEN chill 1 hour SANDWICHES stand 20 minutes 3. Remove chicken from brine mixture, fry 10 minutes allowing excess to drip off. Coat chicken hands on 25 minutes well with flour mixture. Dip again in brine chill 1 hour 2 skinless, boneless chicken breasts mixture, then again in flour mixture. Let stand 20 minutes (8 oz. each), halved crosswise breaded chicken stand 20 minutes. cook 8 minutes 4. Preheat oven to 300°F. Line a 15×10-inch 11/2 cups dill pickle brine baking pan with foil. Place a wire rack in 1 medium carrot 1/4 tsp. salt pan; place pan in oven. Meanwhile, in a 1 stalk celery 1/4 tsp. black pepper 3- or 4-qt. pot heat oil to 375°F. 2 Tbsp. blue cheese dressing 5. Add two pieces of chicken to hot oil. Fry 2 skinless, boneless chicken breasts 1 cup all-purpose flour 5 minutes or until done (165°F) and golden 2 Tbsp. baking powder brown, turning once. Using a slotted spoon, (8 oz. each), halved crosswise 1 tsp. celery salt or garlic salt transfer chicken to pan in oven to keep 1 tsp. paprika warm. (Fried chicken will hold in the warm 11/2 cups buttermilk 2 cups vegetable oil oven up to 15 minutes before serving.) 4 potato buns, split Repeat with remaining chicken. 1 egg, lightly beaten 6. Serve chicken in buns with lettuce, 1 Tbsp. Bufalo-style hot sauce Leaf lettuce, dill pickles, and/or pickles, and/or tomatoes (if using) and tomato slices (optional) Creamy Dipping Sauce. Makes 11/4 tsp. salt 1 recipe Creamy Dipping Sauce (below) 4 sandwiches. 11/4 tsp. black pepper per sandwich 669 cal., 28 g fat (4 g sat. 11/2 cups all-purpose flour 1. Using the flat side of a meat mallet, fat), 88 mg chol., 1,684 mg sodium, 69 g flatten chicken pieces between two pieces carb., 4 g fiber, 11 g sugars, 36 g pro. 1 tsp. onion powder of plastic wrap to an even thickness. In a 1 tsp. chili powder medium bowl combine chicken, pickle 1 tsp. cayenne 1 tsp. smoked paprika brine, and 1/8 tsp. each of the salt and 1/4 cup cornstarch pepper. Cover and chill 1 to 4 hours. 1/2 cup vegetable oil creamy dipping sauce 4 hamburger buns, split Crumbled blue cheese (optional) In a small bowl stir together 1. For slaw, use a vegetable peeler or 1/4 cup each mayonnaise, knife to cut carrot and celery into strips. In a medium bowl combine carrot, yellow mustard, and celery, and dressing. Cover and chill barbecue sauce. 1 to 4 hours. Using the flat side of a meat mallet, flatten chicken pieces between two pieces of plastic wrap to an even thickness. 2. In a medium bowl whisk together buttermilk, egg, hot sauce, and 1/2 tsp. each of the salt and pepper. In another bowl stir together next five ingredients (through paprika), and remaining 3/4 tsp. each salt and black pepper. Place cornstarch in a shallow dish. Coat chicken with cornstarch, then dip in buttermilk mixture. Coat pieces with flour mixture. Dip again in buttermilk mixture, then again in flour mixture. Let breaded chicken stand 20 minutes. 3. Meanwhile, in a 10- to 12-inch cast-iron skillet heat oil over medium to 375°F. Add chicken to oil. Cook 8 to 10 minutes or until done (165°F) and golden brown, turning once. 4. Dip chicken in additional hot sauce (or drizzle generously). Serve in buns with slaw and crumbled blue cheese (if using). Makes 4 sandwiches. per sandwich 590 cal., 14 g fat (3 g sat. fat), 135 mg chol., 1,364 mg sodium, 73 g carb., 3 g fiber, 9 g sugars, 40 g pro. 20 | C H I C K E N R E C I P E S

MEDITERRANEAN-STYLE 1 round focaccia, cut into a square and/or pepperoncini (if using). Makes CHICKEN BURGERS then into quarters, or 4 ciabatta 4 burgers. buns or kaiser buns HERBED LEMON YOGURT DIP Zest and juice HANDS ON 20 minutes COOK 10 minutes 1 recipe Herbed Lemon Yogurt Dip 1 lemon (1 to 1¹∕2 tsp. zest and 3 Tbsp. juice). Tomato slices, arugula or spinach ¹∕2 cup finely chopped green onions leaves, and/or bottled pepperoncini In a medium bowl stir together lemon zest ¹∕2 cup panko salad peppers, drained and sliced and juice; 1 cup plain whole milk Greek ¹∕3 cup oil-packed dried tomatoes, (optional) yogurt; 2 Tbsp. crumbled feta cheese; 1 Tbsp. finely chopped fresh flat-leaf drained and chopped 1. In a large bowl combine first nine parsley, mint, or rosemary; 2 cloves garlic, ingredients (through black pepper). Add ¹∕3 cup finely crumbled feta cheese ground chicken; mix well. Shape mixture minced; ¹∕2 tsp. salt; and ¹∕2 tsp. black ¹∕3 cup pitted Kalamata olives, drained into six ¹∕2-inch-thick patties. pepper. Cover; chill up to 3 days. Makes and finely chopped 1 cup. 2. Coat a 12-inch nonstick skillet with PER BURGER 684 cal., 31 g fat (12 g sat. fat), ¹∕4 cup grated Parmesan cheese cooking spray. Heat over medium. Cook 176 mg chol., 1,345 mg sodium, 51 g carb., patties in skillet 10 to 12 minutes or until 2 g fiber, 3 g sugars, 47 g pro. 2 Tbsp. chopped fresh herbs, such as done (165°F), turning once. Serve flat-leaf parsley, basil, and/or mint between focaccia pieces with Herbed Lemon Yogurt Dip and tomato, arugula, 2 cloves garlic, minced ¹∕2 tsp. black pepper 1¹∕2 lb. uncooked ground chicken Nonstick cooking spray 21C H I C K E N R E C I P E S |

SHREDDED JALAPEÑO BBQ PULLED CHICKEN SANDWICHES CHICKEN In a medium saucepan heat 1 Tbsp. butter or vegetable oil over medium. Add 1/2 cup chopped hands on 20 minutes cook 45 minutes onion and 2 cloves garlic, minced. Cook and stir 2 to 3 minutes or until tender. Stir in 1 cup canned tomato puree. Cook and stir until bubbly. Stir in 3 Tbsp. packed brown sugar, 2 Tbsp. 41/2 to 5 lb. bone-in chicken cider vinegar, 2 Tbsp. chopped pickled jalapeño peppers, 2 Tbsp. pickled jalapeño brine, 1 Tbsp. yellow mustard, and 1 Tbsp. Worcestershire sauce. Bring to boiling; reduce heat. thighs, skinned Simmer, covered, 15 minutes, stirring occasionally. Season to taste with black pepper. Stir in 1 portion Shredded Chicken. Heat through. Serve in warm rolls or buns with coleslaw, sliced 1/2 tsp. smoked paprika or pickles, sliced pickled jalapeño, and/or red onion slices. Makes 4 regular or 8 slider sandwiches. per regular sandwich 402 cal., 13 g fat (4 g sat. fat), 74 mg chol., 949 mg sodium, 44 g carb., paprika 3 g fiber, 20 g sugars, 26 g pro. Salt and black pepper Olive oil (optional) 1 tsp. dried Italian seasoning, crushed 1 14.5-oz. can reduced-sodium chicken broth 1. Sprinkle chicken with paprika, salt, and pepper. If desired, in a 4- to 6-qt. pot cook chicken, half at a time, in hot oil over medium-high until browned, turning once. Place all of the chicken in pot. Sprinkle with Italian seasoning. Add broth. 2. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until chicken is done (175°F). 3. Using a slotted spoon, transfer chicken to a large bowl, reserving cooking liquid. When chicken is cool enough to handle, remove meat from bones. Shred chicken using two forks. Add enough of the cooking liquid to moisten. 4. Divide shredded chicken among three airtight containers or resealable plastic freezer bags, using 2 cups for each container. Store in refrigerator up to 3 days or freeze up to 3 months. 5. If frozen, thaw in refrigerator overnight. Use to prepare Jalapeño BBQ Pulled Chicken Sandwiches (right), and Chicken Melts with Olives and Lemon (opposite). Makes 12 servings (1/2 cup each). per serving 149 cal., 7 g fat (2 g sat. fat), 66 mg chol., 196 mg sodium, 0 g carb, 0 g fiber, 0 g sugars, 20 g pro. SLOW COOKER Season chicken and, if you like, brown chicken as directed in Step 1. Place in a 4- to 5-qt. slow cooker. Sprinkle with Italian seasoning. Add broth. Cover and cook on low 7 to 8 hours or on high 31/2 to 4 hours. Continue as directed in Step 3. DIRECTIONS 22 | C H I C K E N R E C I P E S

CHICKEN MELTS WITH OLIVES AND LEMON Preheat broiler. Arrange four 3/4-inch slices crusty country bread on a baking sheet. Broil 4 inches from heat 2 minutes or until lightly toasted, turning once. Remove 2 tsp. zest and squeeze 1 Tbsp. juice from one lemon. In a medium bowl combine lemon zest and juice, one portion Shredded Chicken, 1/4 cup each chopped pitted green olives and cornichons, 2 tsp. Dijon mustard, 1/4 tsp. black pepper, and dash salt. Top bread slices with chicken mixture and sliced Havarti, Comté, or mild Swiss cheese. Broil 4 inches from heat 11/2 to 2 minutes or until cheese is melted. Top with arugula or watercress. Makes 4 sandwiches. per sandwich 378 cal., 17 g fat (6 g sat. fat), 86 mg chol., 945 mg sodium, 27 g carb., 2 g fiber, 0 g sugars, 28 g pro. 23C H I C K E N R E C I P E S |

INTERNATIONAL CHICKEN COOKS WORLDWIDE HAVE CREATE D DELIGHTFUL DISHES WITH THIS VERSATILE BIRD. IN SPIRE D BY FAVORITES FROM ACROSS THE CONTINENTS, THESE DISHES BRING THE GLOBE-TROTTING CHICKEN TO A PLATE NEAR YOU. INDIA TANDOORI CHICKEN turning to fully coat. Cover; marinate in the refrigerator 1 hour or up to 24 hours, turning HANDS ON 15 minutes pieces occasionally. MARINATE 1 hour 3. Grill chicken, covered, on greased grill GRILL 12 minutes rack over medium 12 to 15 minutes (25 minutes for bone-in thighs) or until done (175°F), 6 skinless, boneless chicken thighs turning once. (4 oz. each) or 6 bone-in chicken thighs, 4. Serve with Turmeric Rice and lemon skinned* wedges (if using), and top with cilantro. Makes 1¹∕2 tsp. paprika 6 servings (1 chicken thigh + ¹∕2 cup rice each). 1 tsp. salt *TIP Or use 3 skinless, boneless chicken breasts 1 tsp. ground coriander (6 to 8 oz. each), cut in half crosswise. Grill 1 tsp. garam masala 10 to 12 minutes or bake 15 to 17 minutes until 1 tsp. ground cumin done (165°F). OVEN METHOD Prepare chicken as directed ¹∕2 tsp. black pepper through Step 2. Preheat oven to 425°F. Place a ¹∕4 tsp. cayenne rack in a shallow baking pan. Place marinated ³∕4 cup plain whole milk Greek yogurt chicken on rack. Bake, uncovered, 35 to 40 minutes (45 minutes for bone-in thighs) 3 Tbsp. vegetable oil until done (175°F). 3 cloves garlic, minced PER SERVING 125 cal., 8 g fat (2 g sat. fat), 2 tsp. finely chopped fresh ginger 42 mg chol., 429 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 12 g pro. Turmeric Rice (optional) TURMERIC RICE In a medium saucepan bring Lemon wedges (optional) 1³∕4 cups water to boiling. Stir in 1 cup basmati Fresh cilantro rice, ¹∕2 tsp. salt, and ¹∕2 tsp. ground turmeric. Return to boiling; reduce heat. Simmer, 1. Using a sharp knife, make short, deep covered, 15 minutes. Remove from heat. slits in several spots across the top of each Let stand, covered, 5 minutes. Stir in ¹∕3 cup chicken piece. In a bowl combine next seven chopped green onions. Makes 3 cups. ingredients (through cayenne). Sprinkle over both sides of chicken; rub in with your fingers. 2. In a large bowl whisk together yogurt, oil, garlic, and ginger. Add chicken to bowl, ORIGIN STORY The roots of this dish—chicken marinated in spiced yogurt, then cooked in a clay oven called a tandoor—lie in the region of Punjab in India and Pakistan. The modern version was created by chef and restaurateur Kundan Lal Gujral at the Moti Mahal restaurant in Peshawar in the 1940s. It became popular in the United States in the 1960s after Jacqueline Kennedy was reported to have enjoyed tandoori chicken on a flight from Rome to Bombay in 1962. 24 | C H I C K E N R E C I P E S

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ORIGIN STORY INDIA 1. For marinade, in a large bowl whisk together first seven ingredients (through cayenne). Add Kundan Lal Gujral, BUTTER CHICKEN chicken pieces, turning to coat. Cover; the Indian chef who marinate in the refrigerator 1 hour or up to created tandoori HANDS ON 25 minutes 24 hours, turning pieces occasionally. chicken at his Moti MARINATE 1 hour 2. For sauce, in a 12-inch skillet cook onion in Mahal restaurant, COOK 25 minutes hot oil over medium 5 minutes, stirring made another frequently. Stir in garlic and ginger. Add worthy contribution ¹∕2 cup plain whole milk Greek yogurt chicken to skillet, reserving any marinade that to the world’s remains in bowl. Cook chicken 6 to 8 minutes embrace of Indian 1 Tbsp. ground coriander or until browned, turning once (marinade may cuisine. This dish was 1 Tbsp. ground cumin stick to skillet). Add any remaining marinade created as a clever 1 Tbsp. lemon juice from bowl to skillet with chicken. way to revive 1 tsp. ground turmeric 3. In a small bowl whisk together broth and day-old tandoori tomato paste until smooth. Add to skillet with chicken: Stir it into a ¹∕2 tsp. salt chicken, along with heavy cream. Bring just to rich, buttery tomato ¹∕2 to 1 tsp. cayenne boiling, stirring to scrape up any browned bits curry. Our version from bottom of skillet; reduce heat. Simmer, starts with fresh 6 to 8 bone-in chicken thighs and/or covered, 15 to 20 minutes or until chicken is chicken but is just as drumsticks, skinned done (175°F), stirring occasionally. indulgent. 4. Transfer chicken to a serving platter, 1 cup chopped onion reserving sauce in skillet. Add butter, cilantro, 2 Tbsp. vegetable oil and garam masala to sauce. Whisk until butter 3 cloves garlic, minced is melted and sauce is well combined. 1 Tbsp. minced fresh ginger 5. Serve chicken with sauce, naan (if using), and, if you like, additional cilantro. Makes ¹∕2 cup reduced-sodium chicken broth 4 servings (1 to 2 pieces chicken each). 2 Tbsp. tomato paste PER SERVING 379 cal., 29 g fat (13 g sat. fat), 111 mg chol., 412 mg sodium, 7 g ³∕4 cup heavy cream carb., 1 g fiber, 3 g sugars, 23 g pro. 2 Tbsp. butter, cut up 2 Tbsp. chopped fresh cilantro 2 tsp. garam masala) Naan (optional)

If using wooden skewers, soak them in enough water to cover at least 30 minutes before grilling to prevent burning. ORIGIN STORY Although skewers of grilled meat and poultry with spicy peanut sauce are found throughout Southeast Asia, their origins can be traced back to street vendors on the Indonesian island of Java, inspired by Indian kabobs. INGREDIENT INFO PALM SUGAR Palm sugar is just what it sounds like—sugar made from the sap of various types of palm trees. It is less refined than granulated sugar with a caramelly flavor. TAMARIND PASTE This sweet-sour paste is made from the pulp of pods produced by the tamarind tree, native to the rain forests of Africa. It’s an essential ingredient in pad thai, as well as other Thai and Southeast Asian dishes. Look for it in Asian food stores or online. INDONESIA SPICY PEANUT ¹∕2 cup water 3. Meanwhile, for peanut 6. Drain chicken; discard CHICKEN SATAY sauce, in a small saucepan marinade. On eight long 1 Tbsp. palm sugar or heat oil over medium. Add skewers (tip, above left) thread HANDS ON 25 minutes packed brown sugar shallot and chopped serrano. chicken, accordion-style, MARINATE 1 hour Cook 3 to 5 minutes or until GRILL 8 minutes 1 Tbsp. tamarind paste or vegetables are almost leaving ¹∕4 inch between fresh lime juice tender, stirring frequently. 2 stalks lemongrass pieces. Grill skewers, covered, 2 Tbsp. finely chopped 1 Tbsp. soy sauce Stir in the ¹∕2 cup peanuts and on a greased grill rack over medium 8 to 10 minutes or until shallot ¹∕8 to ¹∕4 tsp. crushed red the garlic. Cook 2 minutes, no longer pink, turning once 2 Tbsp. vegetable oil stirring occasionally. halfway through grilling. 1 Tbsp. soy sauce pepper 4. In a blender combine 7. Serve skewers and sauce 2 tsp. palm sugar or Lime wedges, thinly sliced peanut mixture and next five with lime wedges, thinly sliced serrano peppers, and/or ingredients (through crushed serranos, and/or crushed packed brown sugar crushed unsalted roasted red pepper). Cover and blend peanuts (if using). Makes 2 cloves garlic, minced peanuts (optional) until smooth, scraping sides of 4 servings (2 skewers each). blender container as needed. PER SERVING 365 cal., 23 g ¹∕4 tsp. ground turmeric 1. For marinade, trim ends off 5. Return sauce to same fat (3 g sat. fat), 83 mg chol., ¹∕4 tsp. ground coriander lemongrass stalks. Peel and saucepan. Cook, uncovered, 339 mg sodium, 9 g carb., 1 to 1¹∕4 lb. skinless, discard tough outer leaves until over low 5 minutes to blend 0 g fiber, 4 g sugars, 31 g pro. you are left with the tender flavors, stirring occasionally. If boneless chicken breasts, centers. Finely chop tender sauce starts to separate, cut into long, thin strips centers. In a medium bowl remove pan from heat and 3 Tbsp. vegetable oil combine chopped lemongrass whisk in 1 Tbsp. additional and next seven ingredients water until smooth. ¹∕4 cup chopped shallot (through coriander). 2. Add chicken to bowl with 1 serrano pepper, stemmed marinade; toss to coat. Cover and chopped (tip, p. 45) and marinate in the refrigerator 1 to 4 hours. ¹∕2 cup unsalted roasted peanuts 1 clove garlic, minced 27C H I C K E N R E C I P E S |

ORIGIN STORY CHINA & AMERICA Although it’s a staple on CASHEW CHICKEN most Chinese restaurant menus, cashew chicken HANDS ON 20 minutes was actually created in MARINATE 1 hour America in 1963. David COOK 20 minutes Leong (born Wing Yin), an immigrant from the ¹∕4 cup soy sauce Guangdong province of China, first made the dish 2 Tbsp. oyster sauce or hoisin sauce at his restaurant, Leong’s 2 Tbsp. Shaoxing wine or dry sherry Tea House in Springfield, 1 Tbsp. toasted sesame oil Missouri. On some menus it even goes by the ¹∕8 tsp. crushed red pepper or black name Springfield-style cashew chicken. pepper 1 lb. skinless, boneless chicken INGREDIENT INFO thighs, cut into 1-inch pieces SHAOXING WINE For more than 2,000 years, ¹∕3 cup water the city of Shaoxing in China’s Zhejiang province 2 tsp. cornstarch has produced this rice 1 tsp. sugar wine, which is used in 3 cloves garlic, minced myriad Chinese dishes. It 1 tsp. minced fresh ginger has a dark amber color 2 Tbsp. peanut oil or vegetable oil and a lightly sweet, fragrant aroma. In a ³∕4 cup coarsely chopped green bell pinch, you can substitute dry sherry. pepper 1 stalk celery, cut crosswise into ¹∕2-inch-thick slices ¹∕2 cup chopped onion ³∕4 cup roasted unsalted cashews 3 cups hot cooked white rice 1. For sauce, in a small bowl whisk together first five ingredients (through crushed red pepper) until combined. In a medium bowl toss together chicken and ¹∕4 cup of the sauce. Cover and marinate chicken in the refrigerator 1 hour. 2. Add next five ingredients (through ginger) to remaining sauce. Whisk until combined. 3. In a 12-inch wok or 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add bell pepper, celery, and onion. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Transfer vegetables to a medium bowl. Drain chicken; discard marinade. 4. Add remaining oil to wok. Cook chicken, half at a time, in hot oil over medium-high 4 to 6 minutes or until chicken is no longer pink, stirring constantly. 5. Stir sauce until smooth. Add to wok with chicken. Cook and stir 1 to 2 minutes or until sauce is thickened. Add vegetables and cashews to wok. Cook and stir 1 to 2 minutes or until heated through. Serve over rice. Makes 4 servings (1 cup chicken mixture + ³∕4 cup rice each). PER SERVING 484 cal., 23 g fat (4 g sat. fat), 40 mg chol., 783 mg sodium, 50 g carb., 2 g fiber, 4 g sugars, 19 g pro.

ORIGIN STORY While some details have been lost to history, the link between Ding Baozhen (a Chinese official known as Gong Bao) and the earliest version of kung pao chicken are undeniable. Among many things, he is remembered for his love of a stir-fried chicken dish that was modified over the years. While he was living in Sichuan, it’s said the dish was adapted for the area by including adding a generous amount of hot chiles. So is the correct spelling for the chiles Sichuan or Szechwan? Since Sichuan is a province in northern China, it is the preferred spelling there, while Szechwan is the Westernized spelling. We use Szechwan below to follow how products are labeled in America. INGREDIENT INFO SZECHWAN PEPPERCORNS These “peppercorns” aren’t pepper at all, but rather the dried husks of the seeds of the prickly ash shrub. They’re a key ingredient in Sichuan cooking; they impart heat, a touch of bitterness, and citrus notes. DARK SOY SAUCE Like regular soy sauce, dark soy sauce is used to add flavor and saltiness, but the flavor is different than that of regular soy sauce. Thicker, darker, and slightly sweeter, it’s also used to add color to sauces and stir-fried dishes. CHINA KUNG PAO CHICKEN 2 Tbsp. toasted sesame oil or 3. For stir-fry, in a 12-inch wok or 10-inch peanut oil skillet heat 1 Tbsp. of the sesame oil over hands on 30 minutes medium-high. Add white parts of green marinate 30 minutes 2 green onions, sliced, white and onions, the bell peppers, peanuts, and green parts separated Szechwan peppers. Cook and stir 2 to 2 Tbsp. soy sauce 3 minutes or until bell peppers are 1 Tbsp. dark soy sauce or soy sauce 2/3 cup coarsely chopped red bell crisp-tender. Transfer to a medium bowl. 1 Tbsp. palm sugar or packed brown 4. Add remaining oil to wok. Cook chicken pepper mixture, half at a time, in hot oil over sugar medium-high 3 to 5 minutes or until 1 Tbsp. Asian chili paste (sambal oelek) 2/3 cup coarsely chopped green bell chicken is no longer pink, stirring constantly. Return all chicken to wok. (optional) pepper 5. Stir sauce until smooth. Add to wok with 2 tsp. toasted sesame oil chicken. Cook and stir until thickened and 1 lb. skinless, boneless chicken breasts, 1/2 cup unsalted roasted peanuts bubbly. Add vegetable mixture to wok. Cook and stir 1 to 2 minutes or until cut into 1-inch pieces 8 to 10 dried Szechwan peppers, Thai heated through. Serve over rice; top with 3 Tbsp. water red chile peppers, or chiles de árbol green parts of green onions. Makes 2 Tbsp. Shaoxing wine or dry sherry 4 servings (1 cup chicken mixture each). 2 tsp. oyster sauce or hoisin sauce 3 cups hot cooked white rice per serving 560 cal., 22 g fat (3 g sat. fat), 1 tsp. cornstarch 83 mg chol., 870 mg sodium, 53 g carb., 1 tsp. black vinegar or toasted rice 1. For sauce, in a small bowl combine 3 g fiber, 9 g sugars, 37 g pro. first five ingredients (through the 2 tsp. vinegar toasted sesame oil). In a medium bowl 3 cloves garlic, minced toss together chicken and 2 Tbsp. of the 2 tsp. minced fresh ginger sauce. Cover and marinate chicken in the refrigerator 30 to 60 minutes. 1/2 tsp. Szechwan peppercorns, crushed 2. Add next eight ingredients (through peppercorns) to remaining sauce. Whisk until smooth. 29C H I C K E N R E C I P E S |

THAILAND 3. In a 12-inch wok or 10-inch skillet heat 1 Tbsp. oil of the over medium-high. Add half THAI BASIL CHICKEN of the garlic-pepper mixture. Cook 10 seconds or until fragrant. Add half of the chicken and START TO FINISH 25 minutes half of the onion. Cook and stir 3 to 4 minutes or until chicken is no longer pink. Remove 6 cloves garlic, peeled chicken mixture from skillet. Repeat with 3 to 4 fresh Thai red chile peppers, stems remaining oil, garlic-pepper mixture, chicken, and onion. Return all chicken mixture to wok. removed (tip, p. 45) 4. Add sauce to wok with chicken. Cook and 2 Tbsp. water stir 1 minute or until chicken mixture is well 2 Tbsp. oyster sauce or hoisin sauce coated. Remove from heat. Stir in basil. Serve 2 tsp. soy sauce with Fried Eggs and rice. Makes 4 servings 2 tsp. dark soy sauce or soy sauce 2 tsp. sugar (²∕3 cup chicken + ³∕4 cup rice + 1 egg each). 2 Tbsp. vegetable oil 1 lb. skinless, boneless chicken breasts, FRIED EGGS In a 10-inch nonstick skillet heat 1 Tbsp. butter or olive oil over medium. Swirl cut into thin bite-size strips skillet to coat bottom. Break 1 egg into a small bowl; gently add egg to one spot in ¹∕2 cup chopped onion skillet. Repeat with 3 additional eggs, leaving ³∕4 cup fresh Thai holy basil leaves, Thai space between eggs. Cook until egg whites are set. If desired, carefully turn eggs. Cook basil leaves, or basil leaves 10 to 30 seconds more or until yolks are 1 recipe Fried Eggs desired doneness. 3 cups hot cooked jasmine rice PER SERVING 472 cal., 15 g fat (3 g sat. fat), 269 mg chol., 665 mg sodium, 47 g carb., 1 g 1. Using a mortar and pestle, coarsely crush fiber, 5 g sugars, 36 g pro. garlic and peppers together. Or coarsely chop garlic and peppers together on a cutting board. 2. For sauce, in a small bowl whisk together next five ingredients (through sugar). 30 | C H I C K E N R E C I P E S

ORIGIN STORY Phat kaphrao, as this basil chicken is known in Thailand, is a classic street-food bowl that is quick, easy to prepare, and comforting. Along with pad thai, it is said to have been among the dishes promoted by World War II-era prime minister and military dictator Plaaek Phibunsongkrham through a series of mandates aimed at creating a uniform Thai culture. INGREDIENT INFO THAI HOLY BASIL Known in its native India as tulsi, this basil variety is more assertive than Italian sweet basil. It exudes aromas and flavors of licorice, anise, cloves, black pepper, lemon, cinnamon, and peppermint. Considered a sacred plant by the Hindus, it is used in Ayurvedic medicine for its restorative powers. Look for it at Asian markets, farmers markets, and some specialty or whole- foods markets.

THAILAND ORIGIN STORY THAI CHICKEN 2 Tbsp. fish sauce 2. Add chopped lemongrass, Curry originated in India AND VEGETABLE 2 tsp. sugar garlic, and ginger to wok with beginning in about 2,500 CURRY 1 8-oz. can sliced bamboo onion. Cook and stir 30 seconds. BCE. (The word curry is Add curry paste. Cook and stir an Anglicized version of hands on 20 minutes shoots, drained 30 seconds. Add broth; stir. the Tamil word kari.) cook 25 minutes 1 cup bite-size strips red bell 3. Whisk coconut milk until Over time, this dish of smooth. Add to wok along with meat or poultry and 1 cup thin onion wedges pepper next five ingredients (through vegetables stewed in 1 Tbsp. peanut oil or sesame 1 to 2 fresh Thai red chile sugar). Bring to boiling; reduce spiced coconut milk heat. Simmer, uncovered, migrated to Japan, oil peppers or other red chile 20 minutes or until chicken is no China, and Southeast 1 stalk lemongrass peppers, finely chopped longer pink and squash is just Asia, brought there by 2 cloves garlic, minced (tip, p. 45) (optional) tender, stirring occasionally. spice traders returning 2 tsp. minced fresh ginger 2 Tbsp. chopped fresh Thai 4. Stir in bamboo shoots, bell from India. Today, Thai basil or basil pepper, and Thai pepper (if cuisine offers a breadth 1/3 cup red or green curry 2 Tbsp. chopped fresh using). Cook 2 to 3 minutes or of red, green, and yellow cilantro until peppers are just tender. curry dishes. paste 2 cups hot cooked jasmine Remove from heat. Remove rice lime leaves. Stir in basil and INGREDIENT INFO 1/2 cup reduced-sodium cilantro. Serve with rice. Makes 1. In a 12-inch wok or 5- to 6-qt. MAKRUT LIME LEAVES chicken broth pot cook and stir onion in hot 4 servings (11/3 cups chicken Makrut lime is a tropical 1 13.5-oz. can full-fat oil over medium 3 minutes or mixture + 1/2 cup rice each). citrus fruit native to until crisp-tender. Trim ends off Southeast Asia. Its thick, coconut milk lemongrass stalk. Peel and per serving 469 cal., 21 g intensely fragrant, and 1 lb. skinless, boneless discard tough outer leaves until fat (16 g sat. fat), 40 mg chol., flavorful leaves are you are left with the tender 1,719 mg sodium, 51 g carb., widely used in the chicken thighs, cut into thin center. Discard tough leaves. 5 g fiber, 12 g sugars, 17 g pro. cuisines of the region. bite-size strips Finely chop tender center. They’re available both fresh and dried, but we 1 cup 3/4-inch cubes peeled recommend using fresh. The drying process butternut squash or removes the delicate pumpkin essential oils that makes 4 to 6 makrut lime leaves, them so flavorful. Look lightly crushed for them at Asian markets or online. 32 | C H I C K E N R E C I P E S

KOREA SWEET AND SPICY BULGOGI CHICKEN HANDS ON 15 minutes MARINATE 2 hours GRILL 12 minutes 4 skinless, boneless chicken thighs (4 to 5 oz. each) 3 Tbsp. soy sauce 2 Tbsp. sweet rice wine (mirin) 2 Tbsp. toasted sesame oil 1 Tbsp. sugar or honey 4 cloves garlic, minced 1 tsp. minced fresh ginger ¹∕4 tsp. crushed red pepper ¹∕8 tsp. black pepper ¹∕2 of a small red onion, halved 2 tsp. toasted sesame oil Hot cooked rice (optional) Toasted sesame seeds (optional) Sliced green onion tops (optional) Kimchi (optional) 1. For marinade, place chicken in a bowl. In a small bowl whisk together next eight ingredients (through black pepper). Pour over chicken; turn pieces to coat. Marinate in the refrigerator 2 hours or up to 24 hours, turning pieces occasionally. 2. Remove chicken from marinade, reserving marinade. Brush onion quarters all over with the 2 tsp. sesame oil. 3. Grill chicken and onion, covered, over medium. Grill onion quarters 6 to 8 minutes or until browned and just tender, turning once halfway through grilling. Grill chicken 12 to 15 minutes or until chicken is done (175°F), turning once halfway through grilling. 4. Meanwhile, in a small saucepan heat reserved marinade over medium just until boiling, stirring constantly. Remove from heat. 5. Cut onion quarters into thin slivers. Thinly slice chicken. Serve chicken and onion slivers over rice (if using) drizzled with warm marinade. Top with sesame seeds, green onions, and kimchi (if using). Makes 4 servings (1 chicken thigh + ¹∕4 cup onion each). PER SERVING 204 cal., 12 g fat (2 g sat. fat), 50 mg chol., 851 mg sodium, 11 g carb., 1 g fiber, 6 g sugars, 14 g pro. ORIGIN STORY Bulgogi (meaning fire meat) could refer to both the flavor of this famous Korean bowl and its cooking method—traditionally, thin slices of beef or pork soaked in a sweet and spicy marinade, then cooked on a stove-top grill until crisp and caramelized. The bowl has evolved over time from a 4th-century BCE skewer of meat cooked over a fire to a brothy bowl of marinated beef to the thinly sliced, charbroiled bowl we now know.

MOROCCO 1/4 cup chopped fresh flat-leaf browned, turning as needed. Transfer to a plate. CHICKEN TAGINE parsley or cilantro 3. Add remaining 2 Tbsp. oil to skillet. Add 1 tsp. ras el hanout onion and carrot. Cook 5 minutes, stirring hands on 15 minutes occasionally. Stir in garlic, the water, half cook 35 minutes Pinch safron threads, crushed of the parsley, the ras el hanout, and saffron. Return chicken to skillet. Top with 1 tsp. paprika 1/2 cup pitted green olives (optional) olives (if using), peas, and preserved lemon. 1/2 cup frozen peas 4. Bring to boiling; reduce heat. Simmer, 1/2 tsp. salt covered, 15 to 20 minutes or until chicken 1/2 tsp. ground ginger 2 Tbsp. seeded and coarsely is done (175°F). Serve chicken mixture with 1/2 tsp. ground cumin chopped preserved lemon couscous (if using); top with remaining 1/2 tsp. black pepper Cooked couscous (optional) parsley. Makes 6 servings (1 chicken 1/4 tsp. ground turmeric piece each). 1. In a small bowl combine first six per serving 369 cal., 22 g fat (5 g sat. fat), 6 bone-in chicken thighs and/or ingredients (through turmeric). Sprinkle 105 mg chol., 783 mg sodium, 9 g carb., 3 g drumsticks, skinned over chicken pieces, rubbing in with fiber, 3 g sugars, 33 g pro. your fingers. 1/4 cup olive oil 2. In a 12-inch skillet heat 2 Tbsp. of the 11/2 cups chopped onion oil over medium. Add chicken pieces. 1/2 cup coarsely chopped carrot Cook 8 to 10 minutes or until chicken is 4 cloves garlic, minced 1/2 cup water ORIGIN STORY Like “casserole” and “paella,” the word “tagine” refers to both a bowl and the vessel in which it’s cooked. Traditionally, tagines—a creation of the indigenous Berber people of North Africa—are melanges of meat or poultry and vegetables slowly cooked in spices in a terra-cotta pot with a conically shaped lid. The result is tender, juicy meat and flavorful juices best served over couscous. INGREDIENT INFO RAS EL HANOUT Ras el hanout colloquially means “top shelf” in Arabic, referring to the proprietary blends of spices available at Morocco’s spice shops. As a substitute stir together 1/2 tsp. ground coriander, 1/4 tsp. ground allspice, and 1/4 tsp. cayenne. PRESERVED LEMON Preserved lemon, made by curing or pickling fresh lemons in salt—which softens the bitterness of the rind and intensifies the lemon flavor— is a common ingredient in Moroccan cooking. It can be found in specialty cooking shops or ordered online. As a substitute add 1 tsp. lemon zest with the saffron.

ORIGIN STORY PORTUGAL & AFRICA 1. Cut off chicken wing tips; discard or save for making stock. Cut wings at The sauce that lends its name to this GRILLED PIRI PIRI joints. Place chicken wing pieces fiery bowl comes from the Swahili word CHICKEN WINGS in a bowl. for the chile that serves as its primary 2. For marinade, in a blender combine source of heat. Portuguese traders HANDS ON 15 minutes remaining ingredients. Cover and blend brought it to South Africa from Brazil in MARINATE 1 hour until nearly smooth, scraping sides of the 16th century. Fast-forward to the GRILL 12 minutes mid-1980s, when two South African container as needed. Transfer ¹∕4 cup of restaurateurs tasted chicken with piri piri 2 lb. chicken wings chili sauce at a Portuguese-Mozambican the marinade to a small bowl. fast-food restaurant. They bought the ¹∕2 cup olive oil 3. Pour remaining marinade over restaurant and renamed it Nando’s. chicken pieces in bag. Seal bag; Today there are more than 1,200 4 Fresno or serrano peppers, turn to coat. Marinate in the Nando’s restaurants in 30 countries stemmed and coarsely chopped refrigerator 1 to 4 hours. serving up this flame-grilled chicken. (tip, p. 45) 4. Remove chicken from marinade; discard marinade. Grill chicken wings, INGREDIENT INFO ¹∕2 cup chopped red bell pepper covered, on a greased rack over ¹∕4 cup coarsely chopped red onion medium 12 to 15 minutes or until chicken FRESNO CHILE PEPPERS Developed in is browned and no longer pink, turning the 1950s in Fresno County, California, 2 Tbsp. fresh lemon juice once halfway through grilling and by a local grower, these red peppers 1 Tbsp. white vinegar brushing with reserved marinade the look and taste similarly to a jalapeño 4 cloves garlic, halved last 2 minutes of grilling. Makes but are slightly hotter. They start out 6 to 8 dried bird’s eye or Thai red 4 servings (3 to 4 chicken wing green and turn red as they ripen. Look pieces each). for them at Mexican or Asian markets. chile peppers (tip, p.45) PER SERVING 297 cal., 31 g fat (7 g sat. You can substitute green jalapeño or 1 Tbsp. paprika or smoked paprika fat), 156 mg chol., 533 mg sodium, 3 g serrano peppers. carb., 1 g fiber, 1 g sugars, 25 g pro. 1¹∕2 tsp. salt DRIED BIRD’S EYE CHILE PEPPERS 35C H I C K E N R E C I P E S | This tiny chile packs a lot of heat. Also 1 tsp. cayenne known by the Swahili name pili pili, peri peri, or piri piri, depending on dialect and translation, the chiles have such potency that most of them are processed for use as a pepper extract. They’re available at specialty markets and online. Dried red Thai chiles make a fine substitute.

MEXICO ¹∕2 tsp. whole cloves 4. Add dried peppers, pepitas, 5 minutes to heat through and almonds, and garlic. Cook blend flavors. CHICKEN MOLE 3 oz. Mexican chocolate or over medium 3 to 4 minutes or 9. Serve chicken and sauce in dark chocolate, coarsely until peppers are just starting tortillas. Add desired toppers HANDS ON 35 minutes chopped to brown, stirring frequently (if using). Makes 8 servings COOK 1 hour 10 minutes (watch closely so peppers (3 tacos each). COOL 15 minutes 24 6-inch corn tortillas, don’t burn). *TIP You can also use three warmed 5. Carefully pour reserved dried chipotle peppers if 2¹∕2 to 3 lb. meaty chicken Chopped avocado, thinly broth mixture into pot with desired. Add with the other sliced radishes, Cotija pepper mixture. Add next dried peppers. pieces (bone-in breasts cheese, toasted pepitas 13 ingredients (through cloves). **TIP If frozen, thaw sauce and/or thighs), skinned (pumpkin seeds), fresh 6. Bring to boiling; reduce overnight in the refrigerator. 4 cups reduced-sodium cilantro leaves, and/or heat. Simmer, covered, 30 to Add 4 to 5 cups shredded chicken broth lime wedges (optional) 40 minutes or until peppers cooked chicken or pork to 2 cups water are soft, stirring occasionally make another batch or 2 bay leaves 1. In a large saucepan (watch to make sure sauce use to make enchiladas or 6 dried pasilla chile peppers combine chicken pieces, broth, doesn’t burn on the bottom of huevos rancheros. 6 dried guajillo chile the water, and bay leaves. the pot). Remove from heat. PER SERVING 615 cal., 24 g peppers Bring to boiling; reduce heat. Stir in chocolate. fat (4 g sat. fat), 69 mg chol., 4 dried ancho chile peppers Simmer, covered, 25 to 7. Let sauce cool 15 minutes. 808 mg sodium, 70 g 30 minutes or until done (165°F Stir to thoroughly melt carb., 12 g fiber, 19 g ¹∕4 cup avocado oil or for breasts; 175°F for thighs). chocolate. Working in batches, sugars, 35 g pro. Transfer chicken to a cutting transfer sauce to a blender. canola oil board. Cover with foil; set Cover and blend until smooth. 1 cup coarsely chopped aside until ready to shred. Return half of the sauce to pot. Remove and discard bay Transfer remaining sauce to onion leaves. Reserve broth mixture airtight containers. Store in the for sauce. refrigerator up to 1 week or ¹∕4 cup pepitas (pumpkin 2. Meanwhile, rinse dried freeze up to 3 months.** Bring peppers (tip, p 45); pat dry sauce in pot to boiling; reduce seeds) with paper towels. Cut off heat. Simmer, covered, stems. If you like, cut peppers 10 minutes. If sauce is too thick, ¹∕4 cup slivered almonds in half lengthwise and scrape out seeds and membranes. add water, ¹∕4 cup at a time, 8 cloves garlic, thinly sliced 3. In a 4- to 6-qt. Dutch oven heat oil over medium. Add until desired consistency. ³∕4 cup canned fire-roasted onion. Cook, uncovered, 8. While sauce is cooking, 8 minutes or until onion is remove chicken from bones; diced or crushed lightly browned and tender, discard bones. Shred chicken tomatoes, undrained stirring occasionally (reduce using two forks. Stir shredded heat if onion browns chicken into sauce in pot. Cook ¹∕2 cup raisins too quickly). 3 canned chipotle peppers in adobo sauce* 1 6-inch corn tortilla, torn 2 Tbsp. packed brown sugar 1 3-inch cinnamon stick, coarsely crushed 1 Tbsp. cumin seeds 1 Tbsp. coriander seeds 2 tsp. dried oregano, crushed 1 tsp. salt 1 tsp. dried thyme, crushed ¹∕2 tsp. anise seeds 36 | C H I C K E N R E C I P E S

ORIGIN STORY The Mexican states of Puebla, Oaxaca, and Tlaxcala all tussle over the origins of this dish. One story claims it was created by nuns at a convent in late-17th-century Puebla when an archbishop dropped by. They had little to offer their esteemed visitor, so they butchered a tough old turkey and made a sauce of nuts, chiles, stale bread, and spices to dress it up. Another tale is that the Aztecs, believing Spanish conquistador Hernán Cortés was a god, presented their finest food to him. Cortés most certainly was not a god, of course, but mole is still a dish fit for one. INGREDIENT INFO PASILLA CHILES Pasillas—the dried form of the chilaca pepper— have a smoky, earthy flavor, similar to ancho chiles but less sweet. They are not particularly hot. GUAJILLO CHILES The dried form of the mirasol chile has a touch of sweetness, some fruity berry notes, and mild-medium heat. ANCHO CHILES In their fresh state, ancho chiles are poblano peppers. Dried anchos have a light smoky, fruity flavor. They generally have mild to medium heat. MEXICAN CHOCOLATE Mexican chocolate is distinguished by its grainy texture due to its high sugar content. Made with a paste of cacao nibs, sugar, and cinnamon, it is generally not eaten out of hand but used in baked goods or sauces—such as mole.

HOME CHICKEN, SLICE GRAPE, AND FETA SKIP THE PEPPERONI; FORGET PIZZA THE SAUSAGE. CHICKEN IS THE PROTEIN YOU NEED FOR PIZZA NIGHT! CUSTOMIZE THE TOPPERS O R C H EC K O UT T WO WAYS TO FEATURE CHICKEN AS THE CRUST.

CHICKEN, GRAPE, BREAD FLOUR VS. There are recipes for homemade pizza dough that AND FETA PIZZA ALL-PURPOSE FLOUR call for all-purpose flour and those that call for bread hands on 20 minutes roast 20 minutes at 450°F flour. We call for bread flour here because it has a higher protein and gluten bake 15 minutes at 425°F content than all-purpose flour. More gluten means the dough will be stretchier 13/4 cups seedless red grapes and less likely to tear as you work with it. It also results in a chewier crust. If you 1 Tbsp. olive oil 1 portion Homemade Pizza Dough like a crispier crust, you can swap in all-purpose flour. (right) (tip, p. 41) 12 1/4 to 1/3 cup basil pesto 1. Use a thermometer to ensure 11/2 cups shredded cooked chicken 1/3 cup coarsely chopped Peppadew the water is the perfect temperature to activate the yeast. peppers or roasted red pepper The success of your crust relies on the happiness of the yeast. 1/2 cup crumbled feta cheese (2 oz.) 2. After kneading the dough, 1 to 2 Tbsp. chopped fresh parsley place in a lightly greased bowl, 1. Preheat oven to 450°F. In a 15×10-inch turning once to grease surface of baking pan combine grapes and olive dough. Cover and let rise until oil. Roast 20 minutes or until grapes are double in size, about 2 hours. blistered and softened. 2. Reduce oven temperature to 425°F. On 3. Generously dust a baking sheet a lightly floured surface, roll or stretch dough portion to a 12- to 14-inch circle. with cornmeal, then gently transfer Place on a greased baking sheet. Bake one dough circle to the sheet. The 5 minutes or until starting to brown; remove cornmeal helps ensure the dough from oven. 3. Spread crust with pesto. Top with 3 won’t stick to the sheet. shredded chicken, roasted grapes, Peppadew peppers, and crumbled feta. HOMEMADE greased bowl, turning once to grease Carefully slide pizza onto oven rack. Bake PIZZA DOUGH surface of dough. Cover and let rise at 10 to 12 minutes or until cheese is melted room temperature until double in size and edges are golden brown. Using a hands on 20 minutes (2 hours). If not using right away, cover pizza peel or baking sheet, carefully rise 2 hours with plastic wrap coated with cooking remove pizza from oven. Top with parsley. stand 10 minutes spray; chill up to 24 hours. Makes 4 servings (2 slices each). 3. If chilled, let dough stand at room per serving 520 cal., 20 g fat (5 g sat. fat), 5 cups bread flour temperature 30 minutes. Remove dough 65 mg chol., 720 mg sodium, 58 g carb., 2 g 1 Tbsp. sugar from bowl (do not punch down). Divide fiber, 13 g sugars, 26 g pro. dough into three portions. Gently shape 11/2 tsp. salt each portion into a ball.* Cover and let PICK A PEPPADEW rest 10 minutes. Makes three 12-inch 1 tsp. active dry yeast pizza crusts. Peppadew peppers are pickled *tip Dough portions may be wrapped in and bottled by one company in 13/4 cups warm water (120°F to 130°F) plastic wrap, placed in airtight containers and chilled up to 24 hours or one place—Peppadew 2 Tbsp. olive oil frozen up to 3 months. Thaw in International Ltd. in South Africa. Nonstick cooking spray refrigerator before using. Let chilled dough portions stand at room Technically, they’re a sweet 1. In a large bowl stir together flour, temperature 30 minutes before rolling. piquanté or Juanita pepper. The sugar, salt, and yeast. Stir in water and story goes that a South African oil until combined and flour is moistened. farmer discovered the pepper 2. Turn dough out onto a lightly floured surface. Knead dough 3 to 4 minutes or in the 1990s in the Limpopo until smooth and elastic. Place in a lightly province of South Africa. He pronounced them “peppery” but “sweet as the dew” and began marketing them. They’re similar in size to cherry peppers, milder and slightly sweeter, and are popular in South Africa as a pizza topping. 39C H I C K E N R E C I P E S |

STREET TACO THAI PEANUT CHICKEN PIZZA CHICKEN PIZZA STREET TACO down on prepared baking sheet. Roast hands on 30 minutes CHICKEN PIZZA 20 minutes or until skin is charred. Wrap bake 15 minutes at 425°F pepper in the foil; let stand 20 to broil 1 minute hands on 20 minutes 30 minutes or until cool enough to roast 20 minutes at 425°F handle. Peel off skin and coarsely 1/3 cup creamy peanut butter stand 20 minutes chop pepper. 1/4 cup warm water bake 20 minutes at 425°F 2. On a lightly floured surface, stretch dough to a 12- to 14-inch circle. Place on 2 Tbsp. rice vinegar 1 portion Homemade Pizza Dough a greased baking sheet. Bake 5 minutes 2 tsp. sugar (recipe, p. 39) (tip, opposite) or until starting to brown; remove from oven. 1/4 to 1/2 tsp. crushed red pepper 1 poblano pepper,* halved and seeded 3. Spread crust with salsa verde. Top with (tip, p. 45) chicken, poblano, and bell pepper. 1 Tbsp. canola oil Sprinkle with cheese. Carefully slide pizza 12 oz. skinless, boneless chicken breasts, 1/2 cup salsa verde onto oven rack. Bake 15 minutes or until 11/2 cups shredded cooked chicken edges are golden brown. Using a pizza cut into bite-size pieces 1/4 cup chopped red bell pepper peel or baking sheet, carefully remove 3/4 cup crumbled Cotija cheese or queso pizza from oven. 3/4 cup thinly sliced green onions 4. In a large bowl whisk together next six fresco (3 oz.) ingredients (through paprika). Season to 4 cloves garlic, minced taste with salt and black pepper. Add 1 portion Homemade Pizza Dough 1/4 cup Mexican crema or sour cream remaining ingredients. Toss to combine. 1/2 tsp. lime zest Top pizza with salad. Makes 4 servings (recipe, p. 39) (tip, opposite) (2 slices each). 1 Tbsp. fresh lime juice 11/2 cups shredded mozzarella cheese 2 tsp. chopped fresh chives *tip Use 1/2 cup chopped bottled roasted 2 tsp. chopped fresh dill (6 oz.) red bell peppers, drained, in place of 1 Tbsp. fresh lime juice 1/8 tsp. smoked paprika poblano pepper. 1 tsp. grated fresh ginger per serving 251 cal., 8 g fat (3 g sat. fat), 2 cups shredded broccoli slaw mix Salt and black pepper 32 mg chol., 702 mg sodium, 30 g carb., 1 Tbsp. chopped fresh cilantro 5 cups torn butter lettuce 1 g fiber, 2 g sugars, 12 g pro. 1 to 2 fresh Thai red chile peppers, 1 roma tomato, finely chopped thinly sliced (tip, p. 45) (optional) 1/4 cup thinly sliced radishes Lime wedges 1/4 cup fresh cilantro leaves 1. Preheat oven to 425°F. For the peanut 2 Tbsp. finely chopped red onion sauce, in a small bowl whisk together peanut butter, the warm water, 1 Tbsp. of 1. If dough is chilled, let stand at room the vinegar, the sugar, and crushed temperature 30 minutes. Meanwhile, red pepper. preheat oven to 425°F. Line a baking 2. In a 10-inch skillet heat oil over medium. sheet with foil. Place poblano cut sides Add chicken. Cook, stirring often, 5 minutes or until no longer pink. Add 1/4 cup of the green onions and 2 cloves of the minced garlic. Cook and stir 1 minute. Stir in 2 Tbsp. of the peanut butter sauce. Cook over low until chicken is coated; remove from heat. 3. On a lightly floured surface, stretch dough to a 12- to 14-inch circle. Place on a greased baking sheet. Bake 5 minutes or until starting to brown; remove from oven. 4. Spread crust with remaining peanut butter sauce. Top with chicken mixture and cheese. Carefully slide pizza onto oven rack. Bake 10 minutes or until cheese is melted and edges are golden brown. 5. Meanwhile, in a medium bowl combine lime juice, remaining 1 Tbsp. vinegar, the ginger, and remaining two cloves minced garlic. Add slaw, remaining green onions, the cilantro, and chile pepper slices (if using). Season to taste with salt and black pepper. 6. Using a pizza peel or baking sheet, carefully remove pizza from oven. Preheat broiler. Top pizza with slaw mixture. Broil 3 to 4 inches from heat 1 to 2 minutes or until heated through. Serve with lime wedges. Makes 6 servings (2 slices each). per serving 416 cal., 17 g fat (5 g sat. fat), 55 mg chol., 434 mg sodium, 39 g carb., 3 g fiber, 5 g sugars, 27 g pro. 40 | C H I C K E N R E C I P E S

THAI PEANUT CHICKEN PIZZA DOUGH SWAP Speed up your weekday dinners by swapping in a 1-lb. portion of purchased pizza dough for the Homemade Pizza Dough. The same rule applies for letting the dough stand at room temperature for 30 minutes before rolling. And you’ll want to increase the second baking time to 12 to 14 minutes. 41C H I C K E N R E C I P E S |

CHICKEN AS CRUST GROUND ¹∕4 cup pizza sauce out to a 12-inch circle that is mozzarella. Bake 10 minutes CHICKEN PIZZA more or until pizza sauce is CRUST 1 cup shredded mozzarella about ¹∕4 inch thick. Remove heated through and cheese is cheese (4 oz.) melted. Using a pizza peel or HANDS ON 10 minutes top sheet of parchment. baking sheet, carefully remove BAKE 35 minutes at 400°F 1. Preheat oven to 400°F. Place 4. Slide pizza crust with pizza from oven. Makes a pizza stone, if using, in the parchment onto heated pizza 6 servings (2 slices each). Nonstick cooking spray oven while it preheats. Line stone (if using) or place *TIP Use finely shredded 1 lb. uncooked finely ground a large baking sheet with baking sheet in oven. Bake Parmesan—not grated—for the parchment paper; coat with 15 minutes. Remove from best melting, which helps to chicken breast cooking spray. oven. Turn over and return to hold crust ingredients together. 2. In a large bowl combine next parchment. Bake 10 minutes PER SERVING 194 cal., 9 g fat ²∕3 cup finely shredded eight ingredients (through black more or until dry on top (4 g sat. fat), 86 mg chol., 657 mg pepper). Use your hands to and golden brown. Remove sodium, 4 g carb., 0 g fiber, 1 g Italian-blend cheeses thoroughly combine. from oven. sugars, 29 g pro. 3. Place chicken mixture on 5. Spread crust with pizza ¹∕3 cup finely shredded prepared baking sheet. Top with sauce; sprinkle with another sheet of parchment; roll Parmesan cheese* 1 Tbsp. chopped fresh basil 1 tsp. dried Italian seasoning 2 cloves garlic, minced ¹∕2 tsp. salt ¹∕4 tsp. black pepper

2 1 CHICKEN BREAST 1/ 2/ 3 PIZZA CRUST MARGHERITA PROSCIUTTO- 3/ hands on 15 minutes TOPPING BOURSIN TOPPING cook 5 minutes JAMAICAN JERK broil 2 minutes Top each chicken breast with Top each chicken breast with TOPPING 2 Tbsp. basil pesto, 5 slices 2 Tbsp. semisoft cheese with Nonstick cooking spray roma tomato, and 4 slices garlic and herbs (Boursin), a Top each chicken breast with 2 skinless, boneless chicken fresh marinated or plain few thin pear slices, and 1 Tbsp. Jamaican jerk sauce, mozzarella cheese. Broil as 2 thin slices prosciutto, 2 Tbsp. pineapple tidbits, and breasts (8 oz. each) directed. Top with a drizzle of chopped. Broil as directed. balsamic glaze and chopped Top with chopped chives or 1/3 cup shredded Monterey 1/2 tsp. salt fresh basil. Makes 4 servings green onions. Makes 1/4 tsp. black pepper Jack cheese. Broil as directed. (1/2 chicken breast pizza each). 4 servings (1/2 chicken breast Top with chopped fresh 1 Tbsp. olive oil cilantro. Makes 4 servings Desired Topping per serving 272 cal., 14 g fat pizza each). (4 g sat. fat), 103 mg chol., per serving 212 cal., 10 g (1/2 chicken breast pizza each). 1. Preheat broiler. Line a 494 mg sodium, 2 g carb., 1 g fat (3 g sat. fat), 91 mg chol., 15×10-inch baking pan with fiber, 1 g sugars, 31 g pro. 476 mg sodium, 2 g carb., 0 g per serving 210 cal., 9 g fat foil. Lightly coat foil with fiber, 1 g sugars, 28 g pro. (3 g sat. fat), 91 mg chol., cooking spray. 426 mg sodium, 2 g carb., 0 g 2. Using a thin, sharp knife, cut fiber, 2 g sugars, 28 g pro. chicken breasts horizontally in 43C H I C K E N R E C I P E S | half, stopping 1/2 inch from one of the long sides. Open chicken like a book. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap to 1/4 inch thick. Season chicken with salt and pepper. 3. In a 12-inch skillet heat oil over medium-high. Add chicken to skillet. Cook 5 to 6 minutes or until done (165°F), turning halfway through cooking time. 4. Place chicken in prepared pan. Add Desired Topping. Broil 4 to 5 inches from heat 2 to 4 minutes or until cheese is melted and bubbly. Makes 4 servings (1/2 chicken breast pizza crust each).

44 | C H I C K E N R E C I P E S

NEED A LITTLE FIRE IN YOUR LIFE? CHILES, SPICE BLENDS, AND HOT SAUCES BRING OUT THE SASSIER SIDE OF CHICKEN FOR DINNERS THAT LEAVE YOU R MOUTH TINGLING. ADOBO-SEASONED 3/4 tsp. of the salt to boiling, stirring CHICKEN AND BLACK BEANS until sugar is dissolved. Remove from heat. Pour over sliced chiles. start to finish 25 minutes 2. In a medium bowl toss chicken with 1 Tbsp. of the chopped chipotle 2 red Fresno chile peppers, thinly peppers, remaining 1/4 tsp. salt, and sliced* (11/3 cups) 3/4 cup cider vinegar the black pepper. 3. In a 10-inch skillet heat oil over 4 tsp. sugar medium-high. Add chicken; cook 1 tsp. salt 3 to 4 minutes or until no longer 1 lb. skinless, boneless chicken pink. Remove chicken from skillet. Add onion. Cook and stir 3 minutes breasts, cut into bite-size strips or until onion is tender but not 2 Tbsp. canned chipotle peppers brown. Stir in beans and remaining chipotle peppers. Cook and stir 4 to in adobo sauce, chopped 5 minutes or until heated through. Season to taste with additional salt 1/4 tsp. black pepper and pepper. 4. Serve bean mixture topped with 1 Tbsp. vegetable or olive oil chicken and pickled chiles. Top with 1 cup chopped onion cilantro and serve with lime and/or 2 15-oz. cans black beans, rinsed orange wedges (if using). Makes and drained 4 servings (11/2 cups each). Chopped fresh cilantro (optional) per serving 359 cal., 6 g fat Lime and/or orange wedges (1 g sat. fat), 83 mg chol., 955 mg (optional) sodium, 37 g carb., 7 g fiber, 6 g sugars, 36 g pro. 1. Place sliced Fresno peppers in a heatproof bowl or a jar. In a small saucepan bring vinegar, sugar, and *Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 45C H I C K E N R E C I P E S |

BUFFALO-STYLE CHICKEN MEAT LOAF hands on 30 minutes bake 40 minutes at 350°F stand 10 minutes Nonstick cooking spray 2 eggs, lightly beaten 1/4 cup hot Buffalo wing sauce 1 cup fine dry bread crumbs or 11/2 cups soft white bread crumbs (2 slices) 1/2 tsp. cayenne 1/4 tsp. salt 1/4 tsp. black pepper 1 Tbsp. olive oil or canola oil 11/2 cups chopped celery 11/2 cups chopped carrots 3/4 cup chopped onion 4 cloves garlic, minced 2 lb. uncooked ground chicken breasts 1/2 cup hot Buffalo wing sauce Crumbled blue cheese and/or blue cheese salad dressing Arugula (optional) 1. Preheat oven to 350°F. Coat a 3-qt. baking dish with cooking spray. In a large bowl combine next six ingredients (through black pepper). Let stand 10 minutes. 2. Meanwhile, in a 10-inch skillet heat oil over medium. Add celery, carrots, onion, and garlic. Cook 10 minutes or until tender, stirring occasionally. Remove from heat; let cool slightly. Add vegetables and chicken to egg mixture. Stir to combine. 3. In prepared bowl pat chicken mixture into a 10×6-inch loaf (mixture will be soft). Bake, uncovered, 30 minutes. Spoon the 1/2 cup wing sauce over meat loaf. Bake 10 to 15 minutes more or until done (165°F). Let stand 10 minutes. Garnish with arugula (if using). Slice and serve topped with blue cheese and/or dressing. Makes 8 servings (1 slice each). per serving 278 cal., 11 g fat (2 g sat. fat), 128 mg chol., 326 mg sodium, 16 g carb., 2 g fiber, 3 g sugars, 30 g pro.

CAJUN Tortilla chips, chicken-flavor CHICKEN DIP crackers, miniature naan, celery sticks, and/or carrot hands on 10 minutes sticks bake 25 minutes at 350°F Preheat oven to 350°F. Grease a 3 cups chopped cooked 2-qt. baking dish or 10-inch chicken cast-iron skillet. In a medium bowl combine first seven ingredients 1 8-oz. pkg. cream cheese, (through Cajun seasoning). cut into cubes Transfer mixture to prepared dish. Bake 20 minutes or until bubbly. 1 8-oz. carton sour cream Stir. Top with Monterey Jack 1 cup Cajun hot sauce (such cheese. Bake 5 minutes more or until cheese is melted. Top with as Zatarain’s) green onions (if using). Serve 1 cup shredded cheddar warm with dippers. Makes 4 cups. cheese (4 oz.) per 2 tbsp. 83 cal., 6 g fat (3 g sat. 1 1-oz. envelope dry ranch fat), 27 mg chol., 295 mg sodium, 1 g carb., 0 g fiber, 1 g sugars, salad dressing mix 6 g pro. 1 Tbsp. salt-free Cajun seasoning 1 cup shredded Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese (4 oz.) 1/4 cup sliced green onions (optional) SLOW COOKER In a 2-qt. slow cooker combine first seven ingredients (through Cajun seasoning). Cover and cook on low 2 to 21/2 hours or until heated through, stirring occasionally. Top with Monterey Jack cheese. Cover and let DIRECTIONS stand 10 minutes or until cheese is melted. Top with green onions. Serve warm with dippers. 47C H I C K E N R E C I P E S |

FIRECRACKER 5 to 6 dried chiles de árbol (through black pepper). Transfer vegetables are crisp-tender, RAMEN STIR-FRY 1 cup slivered onion sauce to a 2-qt. rectangular stirring frequently. Set aside 1 cup thinly sliced red bell baking dish. Add chicken hands on 30 minutes breasts. Turn to coat. 1/4 cup of the reserved sauce. bake 18 minutes at 425°F pepper 2. Bake chicken 18 to 20 minutes 1 cup thinly sliced yellow bell or until done (165°F), turning Add remaining sauce and 1/3 cup reduced-sodium soy once to coat again with sauce. cooked noodles to wok. Cook pepper Transfer chicken to a cutting 2 minutes or until heated sauce 1 cup fresh snow pea pods, board; cover with foil. through, stirring gently to coat. Reserve sauce. 4. Slice chicken breasts; serve 1/4 cup packed brown sugar halved diagonally 3. In a 12-inch wok or 10-inch over noodle mixture. Top with skillet heat oil over reserved sauce and green 3 Tbsp. ketchup 1/2 cup coarsely shredded medium-high. Add ginger, onions. Makes 4 servings 2 Tbsp. sriracha sauce garlic, and chiles. Cook 1 minute 1 Tbsp. toasted sesame oil carrot or until fragrant, stirring (11/4 cups ramen stir-fry + 1 tsp. crushed red pepper 2 3-oz. pkg. ramen noodles, constantly. Add onion, bell 3 cloves garlic, minced peppers, snow peas, and 1 chicken breast each). cooked according to pkg. carrot. Cook 5 minutes or until per serving 600 cal., 19 g 1/2 tsp. black pepper directions (discard fat (5 g sat. fat), 124 mg chol., seasoning packets) 995 mg sodium, 60 g carb., 4 g 4 skinless, boneless chicken Sliced green onions fiber, 22 g sugars, 47 g pro. breasts (6 to 8 oz. each) 1. Preheat oven to 425°F. For 1 Tbsp. vegetable oil sauce, in a small bowl whisk 2 tsp. grated fresh ginger together first eight ingredients 3 cloves garlic, minced