Golden Chicken Thighs with Charred-Lemon Salsa Verde

INGREDIENTS:

CHICKEN:

-12 bone-in skin-on chicken thighs
-24 sage leaves
-16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
-4 tablespoons unsalted butter, cut into 12 slices
-Strips of zest from 2 lemons
-3 tablespoons extra-virgin olive oil
-1 tablespoon chopped thyme
-1 tablespoon chopped oregano
-1 tablespoon chopped parsley
-1 teaspoon crushed red pepper
-Kosher salt
-12 fresh bay leaves (optional)

SALSA VERDE:

-1 lemon, cut into 1/2-inch slices and seeded
-1 tablespoon plus 1/2 cup extra-virgin olive oil
-1/4 cup chopped oregano
-1/4 cup chopped mint
-2 garlic cloves, chopped
-1 anchovy fillet
-1/2 teaspoon chopped drained capers
-1 teaspoon kosher salt

HOW TO MAKE THIS RECIPE:

1.PREPARE THE CHICKEN Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

2.MEANWHILE, MAKE THE SALSA VERDE Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the oven on.

3.MEANWHILE, MAKE THE SALSA VERDE In a mortar, mash the oregano and mint with the chopped garlic, anchovy, capers and the 1 teaspoon of salt until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.

4.MEANWHILE, MAKE THE SALSA VERDE Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.

5.MEANWHILE, MAKE THE SALSA VERDE Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde.

MAKE AHEAD:
The salsa verde can be refrigerated overnight. Serve at room temperature.

SUGGESTED PAIRING:
The great acidity in Sangiovese-based Umbrian reds allows them to pair with lighter meats like chicken. Try this dish with a Montefalco Rosso.

Beer-Can Chicken

Ingredients:

Servings: 4

1 can light lager
1 3 1/2–4-lb. chicken
2 tablespoons 4-3-2-1 Spice Rub (click for recipe)

Special equipment:

A foil baking pan (for drip pan)

Preparation:

1. Pour out (or drink) half of beer.

2. Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2 inch.

3. Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 45–60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.


NOTE:

1. Use a can opener to remove the entire top of the beer can (pour out half). It'll maximize the boozy vapors that make it to the chicken.

Strawberry Jalapeño Margarita

Ingredients:

1 1/2 cups silver tequila
1 jalapeño, sliced
16 ounces fresh strawberries, stems removed
1/2 cup fresh lime juice
1/4 cup triple sec
3 tablespoons simple syrup
ice

Instructions:

1. Combine tequila and jalapeño slices together in a container. Let set at room temperature for 1 1/2 hours.

2. Use a slotted spoon to remove the jalapeno slices from the tequila and discard.

3. Combine jalapeño tequila, strawberries, lime juice, triple sec and simple syrup together in a blender. Blend until smooth.

4. Place ice in serving glass and pour margaritas over the top. Garnish with lime.

Salt and Vinegar Wings

INGREDIENTS:

3 pounds/1.4 kg chicken wings
2 cups/475 mL distilled vinegar
1/4 cup/60 mL olive oil
3 tablespoon/45 mL sea salt
1 tablespoon/15 mL chili powder
2 teaspoons/10 mL black pepper
2 teaspoons/10 mL garlic powder

PREPARATION:

1. Combine marinade ingredients.  Place wings into resealable plastic bag(s) and pour marinade over top.  Make sure all wings are immersed.  Seal bag and allow to marinate in refrigerator for 1-2 hours.

2. Prepare charcoal grill.  Place wings onto grill and cook for two hours at 250 degrees F. (120 degrees C.)  Turn occasionally during cooking process.  Once wings are golden brown and have a nice crispness to them, remove from heat and serve with your favorite dipping sauce.

How to Grill Juicy Boneless Skinless Chicken Breasts

INGREDIENTS:

Brine:
4 cups water
1/4 cup kosher salt (or 3 Tbsp table salt)

Chicken:
1 1/2 to 2 pounds boneless skinless chicken breasts
3 Tbsp olive oil (plus more olive oil for the grill)
1 1/2 teaspoons paprika

Method:

1. Brine the chicken breast: Use a whisk to dissolve the salt in the water in a large bowl. Add the chicken breasts to the brine. Put in refrigerator and chill for 30 minutes to 1 hour.

2. Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler.
Alternatively, you can use a grill pan, heat on medium high heat.

3. Coat chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.

4. Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let grill without moving, until the chicken pieces start getting some grill marks (you can lift up one to check).
When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let finish cooking.
Remove chicken from grill when the internal temperature of the chicken reaches 150°F.

5. Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it.

Grilled Steak with Sriracha Caramelized Onions

Ingredients:

1 tablespoon avocado oil
2 medium yellow onions, sliced
1 tablespoon sriracha
1 1/2 - 1 3/4 pound flat iron steak
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon coarse ground black pepper

Instructions:

1. Heat avocado oil in a skillet over medium heat. Cook onions over medium heat. 

2. While onions are cooking. Heat a grill to medium high heat.

3. Season both sides of the steak with salt, garlic and cracked pepper.

4. Place steak on preheated grill and cook 4 - 5 minutes per side for medium-rare. Cover and let rest for 10 minutes. 

5. When the onions soften, turn golden and start to caramelize, about 15 minutes, stir in sriracha. Stir well to coat the onions in the sriracha. Continue cooking for 5 more minutes.

6. After steak has rested, slice against the grain and spoon onions over the top.

Paprika Chicken with Chickpeas

Ingredients:

2 Tbsp smoked paprika
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat
1 medium onion, thinly sliced
1 14-ounce can chickpeas, drained
2 Tbsp olive oil
1 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup chopped fresh cilantro or parsley

METHOD:

1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.
You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate.

2 Preheat oven to 350°F.

3 Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.
Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.

4 Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.
Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.

5 Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.

6 Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned.

Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste.
Serve with a side salad.