Chicken Archives - Nerds with Knives

Ranch-Marinated Grilled Chicken

July 2, 2024May 20, 2024 by Emily

This quick and simple marinade, using homemade ranch, might just result in the best grilled chicken we’ve ever tasted.

Crispy Chicken Thighs with Creamy Black Garlic Sauce

June 13, 2024April 7, 2021 by Emily

We sear chicken thighs until the skin is crisp and deep golden brown, then bake them nestled in a rich, creamy sauce flavored with wine, shallots and black garlic.

Gingery Chicken and Rice Noodle Soup with Crispy Garlic

September 20, 2024January 18, 2021 by Emily

Take chicken soup, and give it a healthy thump of warming ginger, caramelized shallots, hoisin and lime. Gingery chicken and rice noodle soup is like a big hug from an old friend.

Sticky Gochujang-Honey Chicken

June 13, 2024February 12, 2020 by Emily

What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that’s what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty.

Hey, remember us? Nerds with Knives? The cheeky duo (plus dog) with a pantry full of spice and a devil-may-care attitude to food blogging? It’s been a minute since we’ve had a chance to blog a new recipe but we’re back, and we’re ready to mumble. (I think that’s the correct saying, anyway.)

It may not strictly be the New Year any more, but since this is our first post of 2020, we’re going to pretend that it is. And we wanted to start the year’s posts off with a bang. And when we think “bang”, we think “gochujang”.

Red Curry Chicken Meatballs

December 8, 2024August 26, 2019 by Emily

This Thai-influenced dish delivers big flavor for very little work. Tender oven-baked chicken or turkey meatballs, simmered in a delicious coconut milk-based red curry sauce. Packed with ginger and garlic and showered with fresh herbs, this is a crowd pleaser.

Sticky Lemongrass Chicken Thighs with Black Rice Salad

June 13, 2024May 21, 2019 by Emily

Chicken thighs nestled in black rice on a platter

After a long, hard Northeast winter, nothing makes me happier than looking out on the deck and seeing row upon row of fresh herbs, sitting up in their little pots all bright and perky, like, “what? I was always here.” No, Rosemary, you weren’t. And I know that for a fact because I paid a freaking fortune for a few measly sprigs in January since I just couldn’t bear to use the dry, desiccated jar of rosemary-scented dust that languishes on my spice rack through the winter.

Even though spring is yet young, the herb garden still feels like a cornucopia. Chives! Mint! Cilantro! Sure it’s still too cold for the basil, but don’t be greedy, it will be here soon. Anxious for a recipe that uses this green bounty, we decided on a Black Rice Salad which, along with crisp red cabbage, sweet golden raisins and crunchy peanuts, uses a full cup of fresh herbs. We went with cilantro and mint (because that’s what we have) but basil, when it’s fresh, would be fantastic too, especially spicy Thai basil if you’re growing it or can find it in the store.