Grilled Herb-Marinated Chicken – Candy Coated Culinista

Grilled Herb-Marinated Chicken - Candy Coated Culinista

A chicken recipe that is just unique enough to have everyone raving about this recipe and you begging for outdoor grilling season.

Yield/Serving: 4
Prep Time: 4 hours to overnight
Cook Time: 35 min.
Difficulty level is: Easy

From Cook Like A Local

• 3 pound chicken or 3 pounds bone-in, skin-on chicken parts
• 1 cup fish sauce
• ¼ cup honey
• Juice of 4 limes, plus 2 cut limes cut into wedges, for garnish
• 10 garlic cloves
• 2 bunches scallions (about 12) trimmed
• 1 bunch cilantro, plus more chopped, for garnish
• 2 jalapenos
• ¼ cup vegetable oil

1. Break down whole chicken into parts, breast, leg, thigh, wing etc.
2. Combine the fish sauce, honey, lime juice, garlic, scallions, cilantro, jalapenos and oil in a food processor. Puree until smooth.
3. Place chicken in a ziplock bag and pour marinade in and refrigerate for at least 4 hours or overnight.
4. Remove chicken from the marinade letting excess drip away.
5. Preheat oven to 350°.
6. Place pieces on a cast iron skillet in batches over medium-high heat and sear all sides.
7. Bake for 30 – 35 minutes.
8. Place on a platter and top with cilantro and serve immediately with lime wedges.

Please Enjoy

My thoughts
I can’t rave about this recipe enough the marinade is everything and the longer you let it do its thing the better. Some of the ingredients like the fish sauce may seem a touch odd; but it adds that Asian flare; and if you are like me a great way to use up that fish sauce from that one recipe a while back. The chicken was fresh, bright, with a slight kick and salty and sweet. It really hit all the flavour profiles and the recipe worked well baked. It is a little cold for grilling as we had snow just the other day; but sear all side in a cast iron skillet and bake in the oven and it’s just a lovely. This is in my rotation now and to save time use chicken parts; I did and it made my life so much easier.

BBQ Chicken Whole & Ancient Grain Quesadillas

BBQ Chicken Whole & Ancient Grain Quesadillas - Candy Coated Culinista

BBQ Chicken Whole & Ancient Grain Quesadillas – Candy Coated Culinista

Yield/Serving: 4
Difficulty level is: Easy

• 6 chicken thighs
• Sea salt, to taste
• Black pepper, to taste
• paprika, to taste
• onion powder, to taste
• garlic powder, to taste
• season salt, , to taste
• ground cumin, to taste
• red chilli flakes, to taste
• 1 orange bell pepper, chopped
• 2 springs green onion, chopped
• 1 tbsp vegetable oil
• 2 handfuls of grape tomatoes, halved
• 1 cup button mushrooms, sliced
• Organic Gluten- free BBQ Sauce
• Cheddar cheese, shredded
• Mozzarella cheese, shredded
• 8 Whole Grain & Ancient Grain Tortilla
• 1 avocado, mashed

1. In a frying pan over medium-high heat sprinkle chicken with spices and cook the chicken thighs through, let them rest and finally cut into strips.
2. Cut all the vegetables and set aside the bell peppers and green onions in a bowl.
3. Over medium-high heat and pour olive oil into skillet and sauté the tomatoes and mushrooms until most of the liquid is gone.
4. In the last few minutes of cooking add in BBQ sauce to taste and incorporate.
5. Using a clean frying pan the size of the tortilla, start toasting as many tortillas as needed and set aside on a plate.
6. Once all tortillas have been toasted place one back on the frying pan and add in a mixture of chicken, cheese and all the vegetables.
7. Cook and flip at least once until tortilla in crispy and cheese is melted.
8. Cut into quarters and serve with guacamole on the side.

Please Enjoy

My thoughts
This isn’t a really great dish to look at but it tastes amazing. I even made them the next day again with the leftovers.

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