Latest news with #chicken
Yahoo
3 days ago
- General
- Yahoo
The Absolute Best Way To Season BBQ Chicken For Maximum Flavor, According To An Expert
Pork and beef cuts like ribs and brisket may get all the barbecue glory, but it's hard to beat a juicy piece of flavorful BBQ chicken. While more mild in flavor than other popular barbecue cuts, on the grill, chicken retains the strengths that make it such a popular choice for any dinner. It's affordable, easy to cook quickly, and it's a great blank canvas for all the charred, sweet, and smoky flavors of barbecue. You can make a great simple smoked barbecue chicken, yet nobody is going to be a purist and complain about you slathering your favorite BBQ sauce all over it either. But getting the most flavor out of barbecue chicken still requires some prep work. So we asked an expert, Chef Billy Parisi, a classically trained culinary school graduate and food blogger, for his tips on making the tastiest possible barbecue chicken. To start, Parisi says, "I first pat it dry on all sides to ensure a good sear. I then coat the chicken in a thin layer of oil to ensure the seasonings will stick and not bounce off as I season it." He also adds that you can put your seasoning in a bowl and toss the chicken for an even coating. But if you are sprinkling the seasoning on, Parisi notes, "Be about a foot away so that you can cover a larger surface area, ensuring every bite is delicious instead of just a few concentrated areas that were seasoned." Read more: 11 Frozen Chicken Entrees, Ranked Worst To Best Marinade Your Barbecue Chicken And Coat It Well With Seasoning The other big prep step according to Parisi is marinating your barbecue chicken. He advises, "When you do this, give yourself enough time. One to two hours won't do much; you need 12 and up to 48 hours." Parisi recommends you add a good mix of bright flavors like garlic, vinegar, and onions that balance the flavor of chicken and barbecue sauce well. If you want to take it to the next level, Parisi says you should try dry brining. As Parisi explains it, "You lay your chicken cuts over a rack on a sheet tray and season all sides with salt and pepper. Leave it uncovered in the refrigerator for four hours or up to 24 hours. This helps retain moisture while drying out the skin on the outside, resulting in a superb Maillard reaction." Parisi also has a few smaller tips. He says that if your chicken is whole, "It's absolutely worth opening the skin around the cavity, allowing you to get down into the thighs and breasts and add rubs, marinades, or simply salt and pepper." However, if your chicken is broken down into pieces, it's not necessary to get under the skin, which may even cause it to fall off. And finally, he doesn't add barbecue sauce until right before the chicken is done cooking so that it can pick up all the smoky flavors from the grill first. Chicken doesn't get more mouthwatering than that. Read the original article on Tasting Table. Solve the daily Crossword
The Sun
4 days ago
- Lifestyle
- The Sun
Mary Berry's ‘no-fuss' chicken & potato traybake ‘takes minutes to put together' & there's only one pan to wash-up
IF you fancy serving up something hearty, wholesome and seriously easy then Mary Berry has you covered. The national treasure has shared her go-to chicken and potato traybake recipe and it's everything you'd expect from the queen of fuss-free family cooking. 2 2 With just one pan, minimal prep, and bags of flavour, it's the perfect midweek winner that looks like you've made an effort (when really, you haven't). Mary says it's a great way to feed the family as the chicken and vegetables are all cooked in one very large tray in the oven. It sits in the oven for under an hour and only minutes to put everything together so it's perfect for a week night dinner. And one tray means one dish to wash so no faff, and barely any mess. The recipe pairs crispy golden potatoes with juicy chicken thighs and drumsticks, roasted in a rich mix of smoky paprika, garlic, red onion, and streaky bacon. It's finished with a citrusy hit of preserved lemons, sweet courgette ribbons, and salty olives, though Mary insists it's totally customisable. She said: 'I love stuffed olives, but plain green or black ones are fine if you prefer." 'And the preserved lemons give a lovely tang, but if you can't find them just slice up a fresh one.' Everything roasts together in a single layer for that irresistible golden finish, and the result is the kind of no-fuss, no-stress meal that still tastes like a Sunday dinner. Mary's only golden rule is not to cram everything into one overcrowded tin. Age-defying nutrionist shares perfect recipe to get fit and improve gut health If you're feeding a crowd, split the mix between two trays so the heat can circulate properly. That way, every bite will be cooked to perfection, it will be crisp, tender and bursting with flavour. And if you're wondering what to do with leftover preserved lemons (if there are any), Mary says they're perfect in tagines, pork dishes and anything that needs a zingy kick. They'll keep in the fridge for a month or freeze for up to three, so you can prep these ahead of a busy week So next time you're staring blankly into the fridge or can't face the thought of another round of washing up, give Mary's traybake a go. It's proof you don't need a dozen pans, pricey ingredients or a chef's degree to whip up something seriously delicious. Here's how to make it It only requires six easy steps. Get your oven hot – about 220°C or 200°C fan. In a large roasting tin, toss the potatoes with olive oil. Add in the onion, garlic, bacon and chicken pieces. Scatter over the lemon slices, season generously and sprinkle with paprika. Pop it in the oven for around 40 minutes. Remove from the oven, nestle in the courgette slices, and scatter the olives on top. Return to the oven for another 20 minutes, until golden and bubbling.
Irish Times
4 days ago
- General
- Irish Times
Hot and sour chicken and sweetcorn broth with egg and noodles
Serves : 2 Course : Dinner Cooking Time : 30 mins Prep Time : 30 mins Ingredients 1 leftover cooked whole chicken carcass 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped 2 cloves garlic Salt and pepper Sea salt 1 fresh sweetcorn cob 120g dried udon noodles 2 eggs 1 small piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra for garnish 2tbs soy sauce 1tbs rice wine vinegar Handful picked coriander leaves, for garnish ½tbs toasted sesame seeds, for garnish Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes. Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth. Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef's knife, discarding the cob. The charred kernels will be added to the broth later. Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside. Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water. Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat. To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
Fox News
5 days ago
- Fox News
Fowl play: Florida woman charged after allegedly spraying mace at driver who struck chicken crossing the road
A Florida woman is facing charges after ruffling more than a few feathers for allegedly spraying bear mace at a driver and her passenger in a bizarre road rage incident involving a chicken crossing the road. According to police, 38-year-old Cynthia Valeska Díaz Sosa was arrested July 9 in Key West after a confrontation with another driver, Perla DeMiller. Sosa had reportedly stopped her car in the roadway to let a chicken pass, but DeMiller, who was behind the wheel of a vehicle behind Sosa, honked, swerved around her, and ran over the bird, according to Key West police. That's when things turned "fowl." "Cynthia wanted to 'teach her a lesson,'" according to an arrest affidavit obtained by Fox News Digital. Investigators say Sosa allegedly followed DeMiller's vehicle, forced it to stop, yanked on the driver's door and sprayed bear mace into the cabin, striking DeMiller in the face. Key West police charged Sosa with two counts of aggravated battery (second-degree felony) and one count of burglary with assault or battery (first-degree felony). She was taken into custody the same day and released on a $35,000 surety bond on July 10, court records show. Police later identified and stopped Sosa's black Toyota Corolla, placing her in custody at the scene. She was searched in front of a patrol vehicle before being transported, according to the arrest affidavit. Sosa was later brought to the Key West Police station lobby, where she gave a voluntary statement to records obtained by Fox News Digital indicate that Sosa has filed a written plea of "not guilty" through her attorney, Dustin Hunter. Hunter did not immediately respond to Fox News Digital's request for comment. DeMiller, who was en route to pick up her child from daycare, was reportedly blinded and disoriented by the spray. A passenger in her car was also allegedly affected by the mace. All of those involved in the incident are now protected under no-contact orders issued by a judge. "As the women struggled over the car door, Sosa unleashed bear mace into the vehicle, hitting DeMiller directly in the face," the arrest report states. Sosa later drove herself to the police station and allegedly told authorities that she was "angry that DeMiller had killed a chicken," according to the arrest report. The same document also says Sosa afterward "got back into her car and drove off." She was later located and detained during a traffic stop, the affidavit states, after her vehicle was identified and spotted by officers. Sosa remains free under surety bond with court-imposed restrictions. Her arraignment is scheduled for July 24.
Telegraph
6 days ago
- General
- Telegraph
Chipotle chicken salad with black beans, roast tomatoes and sweetcorn
Big umami flavours here. There are different ways you can arrange this, so ignore my suggestions if you prefer. You might have other ideas. It's delicious however you serve it. Marinating and resting time required Overview Prep time 40 mins Cook time 40 mins Serves 4 Ingredients For the marinated chicken 500g boneless, skinless chicken thighs ½ medium red onion, roughly chopped 3 garlic cloves, grated 2½ tbsp chipotle paste 2 tbsp olive oil 2½ tsp ground cumin 2 tsp dried oregano juice of ½ lemon For the rest of the salad 2 corn on the cob 225g cherry tomatoes 3 tbsp olive oil, plus extra for frying 1 x 400g tin black beans 2 garlic cloves, finely sliced 2 avocados juice of 2 limes 60g leaves, such as baby spinach, or a mixture of leaves 100g feta, crumbled 100g sour cream, to serve 15g coriander, leaves picked, to serve For the dressing 1½ tbsp finely chopped shallot 1 red chilli, deseeded and very finely sliced 2 small garlic cloves, grated to a purée juice of 2 limes 7 tbsp extra-virgin olive oil 2 tsp honey Method Step Put 250g boneless, skinless chicken thighs on a piece of baking parchment and lay another piece of parchment on top. Step Using a rolling pin, bash the thighs until they are more or less an even thickness – about 3mm. Repeat with the remaining chicken pieces. Step Put a roughly chopped ½ medium red onion, 3 grated garlic cloves, 2½ tbsp chipotle paste, 2 tbsp olive oil, 2½ tsp ground cumin, 2 tsp dried oregano, juice of ½ lemon, 125ml water and some seasoning into a food processor or blender. Whizz until smooth. Step Make slits all over the chicken thighs with a sharp knife and put them in a bowl (make sure you don't cut all the way through). Step Pour the marinade over and use your hands to ensure that all the chicken is evenly coated. Cover and put in the fridge for at least an hour. Step Hold 1 corn on the cob standing up in a shallow roasting tin or similar, to catch the kernels. Using a sharp knife, cut down the sides, removing the kernels as you work round the head. Try to keep some of the corn in strips, rather than single kernels. Repeat with the remaining 1 corn on the cob. Step Heat the oven to 200C/190C fan/gas mark 6. Step Line a large roasting tin with baking parchment. Step Drizzle about 2 tbsp olive oil over the top. Season then roast for 15 minutes. Step Drain 1 x 400g tin of black beans. Rinse well then shake out the water. Step Gently cook the garlic until pale gold, then take off the heat and tip the beans in. Step Season and let the beans sit in this – they get a good flavour as they sit. Step Whisk 1½ tbsp finely chopped shallot, 1 deseeded and very finely sliced red chilli, 1 small puréed garlic clove, juice of 2 limes, 7 tbsp extra-virgin olive oil and 2 tsp honey together, then taste and adjust if you need to. Season. Step Halve and stone 2 avocados – cut each half into slices and peel off the skin. Step Put the slices on to a plate, season and pour over the juice of 2 limes. Step Heat a large frying pan over a medium heat. Add a thin film of olive oil to coat the bottom of the pan. Step Cook the chicken in batches, turning frequently, until cooked through – about 8-10 minutes. The marinade that clings to the chicken will make the thighs nice and dark, but don't allow them to burn. Step Remove the chicken to a large cutting board and let it rest for 10 minutes. Step Cut the chicken thighs into thick slices, keeping the slices from each thigh together so you can move them on to the salad. Step Dress the leaves and arrange them round the rim of a shallow serving bowl or plate. Step Lightly mix the corn, tomatoes, black beans and 100g crumbled feta with more of the dressing. Arrange on the plate.
