I have some chicken thighs and breast what should I make?!
Answers:
Grilled Chicken Tostados
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS:
6 boneless, skinless chicken thighs (and/or) breast (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients!. Press the air out of the bag and seal it!. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally!. Remove the meat from the refrigerator 20 minutes before you want to start grilling!. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes!. Remove the thighs from the bag and discard the marinade!. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill!. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips!. Lightly brush both sides of the tortillas with vegetable oil!. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill!. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese!. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings!. Serves 6 to 8!.
nfd?Www@FoodAQ@Com
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS:
6 boneless, skinless chicken thighs (and/or) breast (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients!. Press the air out of the bag and seal it!. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally!. Remove the meat from the refrigerator 20 minutes before you want to start grilling!. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes!. Remove the thighs from the bag and discard the marinade!. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill!. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips!. Lightly brush both sides of the tortillas with vegetable oil!. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill!. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese!. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings!. Serves 6 to 8!.
nfd?Www@FoodAQ@Com
BALSAMIC CHICKEN
Ingredients
2 lbs skinless chicken thigh/breast
salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
cooking spray
Directions
Spray large frying pan, preheat!.
Rinse and pat dry chicken!.
Season with salt and pepper!.
Brown well on all sides!.
Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size!.
Add shallots,cook for 2-3 minutes,until they soften!.
Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly!. Spoon sauce over meat to serve!.
Great with brown rice and a fresh green salad!!Www@FoodAQ@Com
Ingredients
2 lbs skinless chicken thigh/breast
salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
cooking spray
Directions
Spray large frying pan, preheat!.
Rinse and pat dry chicken!.
Season with salt and pepper!.
Brown well on all sides!.
Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size!.
Add shallots,cook for 2-3 minutes,until they soften!.
Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly!. Spoon sauce over meat to serve!.
Great with brown rice and a fresh green salad!!Www@FoodAQ@Com
SMOTHERED CHICKEN
Season the chicken- saute in a skillet- till brown (not fully cooked)
Add slivered onions, garlic,
Add 1 to 2 cups of chicken broth, (or water, or apple juice)
let it boil then simmer and cover for 35 min!.
taste sauce to season for thicker add (cornstarch mixed with cold water)
sprinkle with parsley
serve with riceWww@FoodAQ@Com
Season the chicken- saute in a skillet- till brown (not fully cooked)
Add slivered onions, garlic,
Add 1 to 2 cups of chicken broth, (or water, or apple juice)
let it boil then simmer and cover for 35 min!.
taste sauce to season for thicker add (cornstarch mixed with cold water)
sprinkle with parsley
serve with riceWww@FoodAQ@Com
PEPPER LIME CHICKEN
4-5 chicken pieces, skinned
1/2 teaspoon lime peel
2 garlic clove, minced
1/4 cup lime juice
1 teaspoon pepper
1 tablespoon olive oil
1 teaspoon basil
1/4 teaspoon salt
this is supergood my mom used to make it all the time and she gave me the recipe when i moved outWww@FoodAQ@Com
4-5 chicken pieces, skinned
1/2 teaspoon lime peel
2 garlic clove, minced
1/4 cup lime juice
1 teaspoon pepper
1 tablespoon olive oil
1 teaspoon basil
1/4 teaspoon salt
this is supergood my mom used to make it all the time and she gave me the recipe when i moved outWww@FoodAQ@Com