Grilled Five-Spice Chicken Thighs with a Soy-Vinegar Sauce and Cilantro

I don't cook with chicken thighs much, but this recipe opened my eyes to the great flavor of the thighs, combined with the right spices.  This is now one of my go-to grilling recipes, and never fails to get compliments (thighs are cheaper too, always a plus!).  I love it because it is simple but the flavors are complex, and also because you can make the spice mix and the sauce up in advance, making for an effortless dinner with friends.

This weekend I served it over rice and alongside Asian Cucumber Salad.  I tend to double the sauce recipe to make sure I have enough to pass it at the table.

I find the Chinese five-spice powder at most grocery stores, but not all.  You may have to look around a bit. (But it will be worth it!)

Grilled Five-Spice Chicken Thighs with a Soy-Vinegar Sauce and Cilantro

Ingredients:

• 2 Tbs. Chinese five-spice powder
• 1 Tbs. plus 1 tsp. dark brown sugar
• 1 tsp. garlic powder
• 3/4 tsp. kosher salt
• 2 Tbs. soy sauce
• 2 tsp. rice vinegar
• 1 tsp. Asian sesame oil
• 1/4 tsp. crushed red pepper flakes
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 2 Tbs. vegetable oil; more for the grill
• 3 Tbs. chopped cilantro

Directions:

Mix the five-spice powder, the 1 Tbs. sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 tsp. sugar.
Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 min., tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.

Smoked Chicken- Stuffed Yellow Peppers

Another make-ahead appetizer!  I used a rotisserie chicken instead of smoked but either should work fine.  

This makes a perfect hand-held appetizer. The sweetness of the yellow pepper contrasts with the smoked chicken beautifully. For this recipe, your hands are your best tools to arrange the ingredients on the pepper strips.

Smoked Chicken-Stuffed Yellow Peppers

Ingredients

• 1 cup coarsely chopped smoked chicken
• 1 Tbsp. finely chopped, drained, oil-packed sun-dried tomato
• 1 Tbsp. finely diced red onion
• 1 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1 yellow bell pepper, cut lengthwise into 8 strips
• 1 tsp. finely chopped fresh parsley leaves

Directions

In a bowl, combine chicken, sun-dried tomato, onion, mayonnaise and mustard and mix well to combine. Place pepper strips on a platter with natural curve facing up. Arrange chicken mixture on top, dividing equally. Garnish with parsley and serve. To make ahead, assemble, cover and refrigerate for up to 3 hours ahead and garnish with parsley just before serving. 
Taken from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 

Favorite. Dinner. Ever. (a.k.a. Mom's Chicken Broccoli Casserole)

Since I was a kid, this has been my favorite dinner.  When I got to request a dinner from my mom, this was it.  It sounds so simple, but there is something about the lemon and the curry powder together that make this so craveable.  I could eat it every day.  It makes enough to last for 2-3 dinners (for two) but I usually eat it for lunch and dinner 'til it's gone (and sometimes cold for breakfast too).  I can't say it's super healthy but it's soooo good.  I also like to make double batches or, like tonight, split it into two and freeze them for future meals.  


I would say it was paid the highest compliment when my hubby told me it was better than his moms :)  


Chicken Broccoli Casserole


Ingredients:

• 3 Chicken Breasts (on bone) or 2 Boneless, boiled and shredded
• 1 large bag of frozen broccoli florets
• 2 cans Campbell's cream of chicken soup
• 1/2 cup mayonnaise
• 1 Tbsp. lemon juice
• 1 tbsp. curry powder
• 1 pkg. stuffing mix (Pepperidge Farms or Stovetop is best)
• 4 cups sharp cheddar cheese, shredded

Directions:

• Steam broccoli and place in bottom of 9x13 pan
• Place chicken on top of broccoli
• Season with salt and pepper
• Mix soup, mayo, curry powder and lemon juice 
• Pour soup mixture over top of chicken and broccoli and spread with spatula
• Sprinkle cheese on top
• Top with breadcrumbs (mix first with 1 Tbsp melted butter, opt.)
• Cover and Bake at 350 degrees for 30 minutes
• Remove cover and bake 10-15 minutes until top is brown and sauce is bubbling