Chicken & Poultry Archives - Page 4 of 9

Vietnamese-Style Baked Chicken

June 13, 2024March 20, 2017 by Emily

Vietnamese-style baked chicken; Chicken thighs (or breasts) marinated in a mixture of fish sauce, sugar, herbs and lime juice and then oven-baked to create a dish infused with flavor and browned to perfection.

Baked marinated chicken is one of our favorite weeknight dinners. What’s that – just mix up some spices, soak chicken thighs in it for a half hour, and then stick it in the oven? Sign me up. The more interesting the flavors, the more it’s a miracle that such a straightforward process can result in a delicious dinner. And so it is with this Vietnamese-style baked chicken.

There’s a lot going on in the marinade, but one of the standouts – possibly even the key ingredient – is the anchovy-based Vietnamese fish sauce, or nuoc mam. If you’ve never encountered it, you’ve got a treat ahead of you. This sauce is used as a dressing or dip (for example, as an accompaniment to spring rolls) but we actually use it all the time, even in non-Asian recipes, where we want to add a little salt and that distinctive fishy, savory note. Along with rice vinegar and sesame oil, it’s a great condiment to have as part of a simple Asian pantry.

Vietnamese spices — Lime, ginger, palm sugar, chile sauce, cilantro and fish sauce.

Note: This recipe is part of our on-going series with Serious Eats. You can also find this recipe, and other great ones, on their site.

Crispy AF, Oven-Fried Sriracha-Honey Wings

June 13, 2024January 23, 2017 by Emily

Seriously crispy and coated with a sweet and spicy Sriracha-honey glaze, these oven-baked wings rival fried ones any day. This is game day food done right.

I’m pretty sure you haven’t come to a site called “Nerds with Knives” expecting sports talk because we are not sporty people. Any yelling and screaming you might hear from our house on a late Sunday afternoon is more likely to be about the crossword puzzle than the N.F.L. – and, just an aside to Will Shortz at the New York Times, there had better not be too many sports related questions or these two bespectacled nerds will not be happy.

But just because we don’t know a touchdown from a layup doesn’t mean we don’t know game day snacks. That, we have covered.

We got your spicy meatballs, your savory meatballs, your mini shrimp cakes, your spiced and candied peanuts. And now… these wings.

Truly crispy wings with a sticky, sweet and spicy glaze. And the best part? They’re baked, not fried.

Hoisin-Glazed Cocktail Meatballs

June 13, 2024December 26, 2016 by Emily

These sticky, sweet and savory Hoisin-glazed Cocktail Meatballs are the ultimate party snack.

There’s a reason why cocktail meatballs have been a perennial party favorite since the 1960s. They’re incredibly tasty and exactly the kind of snack you want to munch on while holding a martini glass in one hand.

Warm and savory, these little meatballs are pretty much always the first things we run out of at every holiday party we’ve ever hosted.

Creamy Chicken and Potato Chowder

June 13, 2024December 19, 2016 by Emily

This comforting chicken chowder is packed with vegetables including potatoes, chard and corn. It’s guaranteed to warm you up even on the coldest of days.

There are few terms more accurately descriptive than “Polar Vortex”. It does just what it says on the tin (i.e., freeze your goddamn buns off). We are in the middle of one right now and it’s freaking cold outside. And because we have an old house, it’s pretty cold inside too.

And since Matt and I mostly work from home, you can see why we’re desperate for a hot, nourishing, tasty lunch. Luckily this soup is exactly what the doctor (and freezing film editor) ordered. We were inspired by a version of this soup from Bob’s Mountain Deli around the corner from us in Beacon. We look forward to them making this soup for our lunch orders every winter, but some days you just don’t want to leave the house. So this is our version.

One-Pan Baked Chicken, Sausage and Brussels Sprouts

June 13, 2024December 5, 2016 by Emily

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.

Note: This recipe is part of our series for Serious Eats. You can also find the recipe and many others on their site.

If there’s one single food that universally divides childhood from adulthood, it has to be the poor old Brussels sprout. If you weren’t commanded as a kid to “eat your sprouts!” you were either very lucky, or you had good family recipes and were able to learn early on that the sprout can be one of the most delicious vegetables imaginable. Our formative years had more “ugh” moments than “mmm” when it came to sprouts, so we’ve had to rethink our approach. Fortunately, it’s not hard to come up with a recipe that highlights the strengths of the smallest brassica.

Lemon-Garlic Chicken and Tomato Skewers with Basil Chimichurri

July 2, 2024September 2, 2016 by Matt

Lemon-Garlic Tomato and Chicken Skewers with Basil Chimichurri

Grilled chicken doesn’t always need a long marinade to be full of flavor. These spend just a few minutes in a lemony-garlicky mix before they’re grilled to charred perfection. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.

(This recipe appeared earlier on Serious Eats.)

We need only the slightest of excuses to cook outside in the peak of heat-wave summer. Turn the stove on? Ah, no, thank you. Making a quick-marinated chicken dish that we can throw on the grill is an ideal solution. And, if we can use the Mediterranean heroes of the summer vegetable garden—tomatoes and basil—so much the better. Not only do tomatoes and basil taste great together, they also have a symbiotic relationship in the garden; companion gardening with the two plants in proximity improves their resistance to pests.