Huli Huli Chicken

I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!

  • 3 lb. bone-in skin-on chicken thighs (about 6 thighs)

  • Salt and pepper
  • 1 c pineapple juice
  • 1/4 c soy sauce 
  • 1/4 c packed brown sugar
  • 1/4 c ketchup
  • 1/4 c chicken broth
  • 1 tbsp Sriracha
  • 3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 pineapple, cut into wedges

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together.

Serves 4 – 6.

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Chicken and Chopped Salad

This recipe is inspired by Skinny Taste. This one takes a bit more work, but it is worth it! The sauce is so good!

Chicken:

  • 1 lb chicken tenders
  • 1 lemon, juiced
  • 1/2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp oregano
  • Salt and pepper

Pri Pri Sauce:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 jalapeños
  • 1 bell pepper
  • 2 cloves garlic
  • Salt

Couscous:

  • 1 1/2 c chicken stock
  • 1 tsp olive oil
  • 1 c uncooked couscous

Chopped Salad

  • 2 c chopped cucumber
  • 1 c chopped tomato
  • 1/4 c chopped red onion
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp parsley, chopped
  • Feta
  • Salt and pepper

For chicken: combine ingredients in a bowl and marinade chicken for at least an hour.

Then heat a grill on medium high and grill for 3 – 4 min per side until cooked through.

For Pri Pri sauce:

Combine ingredients in a blender and chill.

For CousCous:

Heat chicken stock until boiling, stir in olive oil and couscous and set aside for 20 min, use a work to fluff.

For Salad:

Combine lemon juice, oil and parsley in a small jar, shake to combine. Toss remaining ingredients in a bowl and drizzle with dressing tossing to combine.

To serve: divide couscous, salad and chicken among plates and serve with sauce.

Serves 4

Sweet Garlic Chicken with Kale

  • 1 whole chicken
  • 2 tsp kosher salt
  • Pepper
  • 1 lemon quartered
  • 12 oz of baby kale
  • 5 cloves garlic, minced
  • 1/4 c kalamata olives, halved and pitted
  • Red pepper flakes

Preheat oven to 475.

Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.

In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.

Serve Chard with chicken.

Serves 4 – 6.

Paprika Chicken with Chickpeas and Baby Kale

This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!

  • 1 whole chicken, patted dry
  • 1 tbsp salt
  • 1 tbsp Pepper
  • 1 bunch Rosemary, thyme and sage
  • 1 Meyer lemon
  • 1 1/2 c Chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 6 c baby kale

Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.

Preheat over to 450.

Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.

Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.

In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.

Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.

Serves 6.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Chicken Caesar Bowl

This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.

Chicken:

  • 1.5 lbs chicken breast
  • 1/4 c olive oil
  • Juice of one lemon
  • Salt and pepper
  • 2 cloves, minced
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp paprika

Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.

Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.

Dressing

  • 1 eggs, room temperature
  • 1 ounce anchovies, ½ can or about 5 filets
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 cup olive oil
  • 1 ounce anchovies, ½ can or about 5 file
  • 1 tsp Dijon
  • Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce

Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c olives, chopped
  • 1 c cherry tomatoes, chopped
  • 1 c Quinoa, cooked

Toss all salad ingredient except quinoa with a couple tbsp of dressing.

Divide quinoa, salad and chicken among plates.

Serves 6. (Or extras for lunch – dressing will have lots left for future salads).

Mexican Tortilla Soup

Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.

  • 1/3 c olive oil
  • 1 onion, diced
  • 2 poblano chilies, diced
  • 1 clove garlic
  • 1 tsp cumin
  • 1 chipotle in adobe, chopped
  • 3 c chicken stock
  • 15 oz can tomatoes
  • Salt
  • 4 corn tortilla, sliced into strips
  • 2 c shredded cooked chicken
  • Diced avocado
  • Cilantro
  • Scallions, sliced
  • Lime wedges

In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.

Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.

Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.

Serves 4 – 6.