Poultry

A collection of my quick, easy, and delicious poultry recipes

Scroll down the page and you will find my turkey roasting chart.

Tandoori Chicken

With Roasted Vegetables

Ingredients:

• 1 tsp ground coriander

• 1/2 tsp ground turmeric

• 1/2 tsp Madras curry

• 1 tsp ground cumin

• 1 tsp crushed red pepper or Kashmiri pepper

• 1 tsp paprika

• 1 tbsp kosher salt

• 1 tsp ground black pepper

• 1/2 cup low-fat Greek yogurt

• 2 tbsp chopped cilantro

• 2 tbsp garlic-ginger paste

• optional 1/2 tsp green chili (Thai, serrano, jalapeno)

• juice of 2 limes

• 2 tbsp olive oil

• * Typically Tandoori Chicken is bright red due to food coloring. though I don’t use it, Kashmiri peppers will give the dish a red color (though no real heat) and so does Annatto.

Chicken Korma

What is an Indian Korma sauce? Korma is a delicious, velvety sauce made from ground nuts (almond or cashews), yogurt, and spices. The word korma is derived from Urdu qorma, korma, or kormah, meaning “braise”, referring to the cooking technique used in the dish.

There is a bit of “prep work” for this dish and it needs to be done in steps but is worth it when it’s finished. So, make the Korma base first before you do anything else.

* Read the recipe before starting!

Ingredients:

Chicken:

• 2 lbs chicken breast, thighs, or drums (bone-in or out)

• Or, if you want to go meatless, use your favorite vegetables.

• I.E. Peppers, onions, potatoes, peas, etc.

• 2 Tbsp minced ginger

• 2 Tbsp minced garlic

• 1 small green chili (jalapeno, serrano)

• 1 large sweet onion, diced

• 4 to 6 tbsp of olive oil

• 2 bay leaves

• 1 cup unsweetened coconut cream or coconut milk

• 1/4 cup chicken stock

Serve with:

• Steamed basmati rice (as much as you like)

• fresh cilantro for garnish

Ingredients:

Korma Base first step:

• 2 - 4 tbsp garam masala

• 1 tbsp curry powder

• 2 tbsp of tomato paste

• 1/4 cup of Cashew or Almond Butter. For practicality, I use Almond butter instead of whole nuts.

• 1/2 cup Low Fat Greek yogurt

• Salt and ground black pepper to taste

Execution:

• Mix yogurt, almond/cashew butter, tomato paste, salt/pepper, and spices in a bowl, then whisk together to make the Korma base.

• Give it a taste, does it need anything? If it’s as you want it, proceed.

• It should be thick.

• Set the Korma base aside in the fridge.

Ingredients:

Seasoning mix, the second step:

• 2 tsp ground cardamom

• 2 tsp ground coriander

• 2 tsp garam masala

• 1 tsp paprika

• 1 tsp ground cardamom

• 1 tsp ground turmeric

• 1 tsp Salt

• 1 tsp Pepper

• Mix in a bowl a set-aside

Chicken Execution:

Final Step:

• Rub chicken with seasoning mix and salt and pepper then set aside.

• In a large skillet, on medium-high, add olive oil, then the chicken to brown (skin side down)

• Once the chicken is browned, remove, it to a separate plate.

• Add more oil, then add the onions to soften. Once the onion is translucent, add the hot chili, garlic, ginger, and a couple of tsp of the seasoning mix to infuse.

• Turn down and stir the aromatics

• Add the chicken back into the skillet

• Add the Korma sauce, then stir, remember you are braising so, don’t cover the chicken entirely with the sauce.

• Add chicken stock, coconut milk, and bay leaves stir, then put a lid on to simmer for an hour

• After simmering for about 45 minutes, this is when you want to start rice (if you are serving it).

• Now taste the sauce, does it need anything? Salt? Pepper? Seasoning mix? Garlic or Ginger? Hot pepper?

• Adust seasoning.

• If it’s too thick you can add more chicken stock.

• If it’s as you like it, simmer until the chicken is at least 165 degrees internally, then serve.

Service:

• Serve Chicken Korma with steamed basmati rice, and naan bread.

• Garnish with chopped cilantro.

Thai Basil Chicken with Shitake Mushrooms

Ingredients:

• 1 pound of boneless skinless chicken breasts or thighs, cut into small pieces

• 2 tbsp oil

• 1 bell pepper, sliced

• 1 small sweet onion, sliced

• 1 cup of sliced Shitake mushrooms

• 1 cup chopped Thai basil

• Serve with Jasmine rice or quinoa

Marinade Ingredients:

• 1 tbsp garlic, minced

• 1 1/2 tbsp ginger, minced

• 1 tbsp minced lemongrass, minced

• 2 to 4 tbsp Oyster Sauce (low sodium)

• 1 red Thai chili, minced

• 2 tbsp soy sauce (low sodium)

• 1 tbsp fish sauce

• 2 tsp brown, coconut, or palm sugar

Marinade Execution:

• Prep all ingredients (chicken, and vegetables) and hold them separately in the fridge

• In a stainless bowl add all marinade ingredients, mix, and taste

• Is it sweet enough? Does it have enough hot pepper? Adjust seasoning, then add the chicken

• Cover and place in the fridge for at least 2 hours

Final Execution:

• When the chicken is finished marinating, this is when you should start your rice.

• When the rice is almost finished cooking, heat your wok on high and get to work

• Moving quickly, when your wok is hot add the oil, when the oil ripples, add the chicken to brown, and stir

• When the chicken is 90% done, add all the vegetables, and stir

• When the chicken is finished cooking and the vegetables are hot but al dente, add the basil and stir.

• Taste the chicken, does it need anything, if it’s as you like, serve it!

• Make sure you serve it hot, and with rice, quinoa, or your favorite grain!

Laotian Grilled Chicken

(Ping Gai)

Ingredients:

• 2 lbs chicken (Drums, Breasts, or Thighs)

• 1 1/2 tbsp chopped lemongrass

• 5 cloves garlic crushed

• 1 tbsp Sambal Olek or Sriracha

• 1 1/2 tbsp oyster sauce

• 1 tbsp fish sauce

• 2 tbsp lime juice

• 1 tbsp black pepper coarsely ground

• 1 tbsp ground coconut, palm, or brown sugar

• 1 bunch cilantro, chopped

Execution:

• Mix all the marinade ingredients together in a bowl.

• Add the chicken and coat well

• Pour everything into an air-tight container and refrigerate for at least two hours or overnight.

• You can bake in a preheated oven to 350 degrees or crank on your grill to medium-high heat and grill until the chicken has reached an internal temperature of 165 degrees or higher.

• Serve with stir-fried veg and rice or on a salad with sesame garlic ginger dressing.

• Garnish with a slice of lime and chopped fresh cilantro. If you don’t like cilantro add Thai basil.

Greek Gyro Turkey Burgers topped with Tzatziki Sauce

Served with Greek Lemon Potato Wedges

Planning and prep:

• Make the tzatziki sauce first,

• Prep the potatoes next,

• Finish by prepping the burgers last.

• Hold in the fridge until you are ready to cook.

Order of cooking:

• Put your potatoes in the oven first

• Roast potatoes until they are about 90% done

• Start your burgers

• Sear burgers and finish in the oven

• Assemble and serve

Greek Gyro Burger

Ingredients:

• 1 1/2 pounds ground turkey (dark meat) or if you prefer, use ground beef 80/20

• 2 1/2 tbsp Panko breadcrumbs

• 2 tsp mayo

• 3/4 tsp kosher salt

• 1/4 tsp pepper

• 1/2 tsp granulated onion

• 1 tsp granulated garlic

• 1 tbsp dried oregano

• 1/2 tsp dried thyme

• 1 tbsp lemon zest

• 2-4 tbsp Worcestershire sauce

Execution:

Make these ahead of time

• Place all ingredients into a stainless bowl and mix until incorporated.

• Do not overmix. You don’t want a tough burger.

• Cover and place in the fridge for an hour to set and for flavors to marry.

Forming the Burgers

• I typically use my hands when forming a burger patty.

• With clean hands, gently form them into a rough ball shape, just pressing enough to ensure the meat holds together,

• Then I place them on a flat surface and press them down

• When formed, place on a plate, cover, and place in the fridge for an hour to set.

Cooking Your Burger:

• Preheat your oven to 400 degrees

• Then warm your pan on medium

• Place some olive oil in the pan and swirl around to coat the pan

• Increase pan heat to medium-high.

• Place burgers in the pan. press down gently and make sure they sizzle. You want them to brown and caramelize.

• Sear the burgers on the first side for 3 minutes.

• Flip the burgers and cook another 3 minutes

• Finish in the oven for another 5 to 7 minutes or until the internal temperature is 165 degrees or higher.

• Place on your bread or bun of choice, toasted if you like, then top with tzatziki, lettuce, tomato, and onion

• Serve with Greek Lemon Potato Wedges

Tzatziki Sauce

Ingredients:

Prep this ahead of time!

• 1 1/2 cups of Greek yogurt

• 2 tbsp extra virgin olive oil

• 1/4 cup fresh dill, chopped

• 1/2 cup of minced seedless cucumber

• 1 tsp lemon juice

• 3 cloves garlic finely minced

• salt and pepper to taste

Execution:

• Prep all ingredients

• Place all ingredients into a stainless bowl and mix together

• Taste it, does it need anything? Salt? Pepper? Lemon juice? Garlic? Dill?

• Adjust seasoning and if tastes the way you like it, place it in the fridge to chill

Greek Lemon Potato Wedges

Ingredients:

Prep and marinate ahead of time

• 4 large Yukon Gold potatoes (8 medium), peeled and quartered

• 1/2 cup olive oil

• 1/2 cup freshly squeezed lemon juice (3 lemons)

• 1 tablespoon dried oregano

• 1 tablespoon salt

• 1/4 teaspoon freshly ground black pepper

Execution:

• Heat oven to 400 degrees.

• Place potatoes in a stainless bowl with olive oil, lemon juice, dried oregano, salt, and pepper.

• Toss potatoes until well coated.

• Place potatoes on a cookie sheet and, arrange potatoes in a single layer.

• Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes.

• Turn potatoes halfway through for even browning; add a little water if all the lemon juice has been absorbed before they have fully browned.

• If desired, garnish with oregano

Lebanese Chicken Fatteh Bowl

Ingredients:

• 4 bone-in or boneless chicken breasts, skins removed

Poaching Liquid:

• Water (enough to cover chicken breasts)

• 1 tsp Salt

• 1 tbsp apple cider vinegar

• 2 dried bay leaves

• 2 cinnamon sticks

• 6 whole cardamom pods, lightly crushed

• 6 whole cloves

• 1 tbsp extra virgin olive oil

• 1 medium yellow onion, peeled and thinly sliced

• 3 garlic cloves, crushed

• 1 Tsp sweet paprika

  Execution for Chicken:

• Place all ingredients for the poaching liquid in a pot. Bring to a boil for 5 minutes, then down to a very light simmer for another 5 minutes.

• By steeping the aromatics they will create a flavorful poaching liquid.

• Put chicken into the lightly simmering pot and poach until done.

• Do not overcook, if you do the chicken will be dry.

• Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone.

• To be sure of proper doneness, use an instant-read thermometer.

• Insert stem of the thermometer into the thickest part of the meat, when it reads 165 degrees or higher it’s done.

• When done, cool in the fridge, reserve the poaching liquid and keep warm on the stove top.

• In the meantime, make your yogurt mint sauce and tomato, cucumber salad.

• If you want to have rice to accompany the dish this would be the time to do it!

Mint Yogurt Sauce

Ingredients:

• 1 1/2 cups of Greek yogurt

• 2 tbsp extra virgin olive oil

• 1/4 cup of minced seedless cucumber

• 1 tsp lemon juice

• 3 cloves garlic finely minced

• 4 tbsp chopped fresh mint. If you don’t have mint, cilantro or fresh chopped parsley will do.

• salt and pepper to taste

Execution:

• Prep all ingredients

• Place all ingredients into a stainless bowl and mix together

• Taste it, does it need anything? Salt? Pepper? Lemon juice? Garlic?

• Adjust seasoning and if tastes the way you like it, place it in the fridge to chill

Tomato Cucumber Salad

• 2 medium English(seedless), Persian or Conventional cucumbers (seeded), and diced

• 3 fresh ripe tomatoes, seeded and diced

• 1/2 of a small minced red onion 

• a handful of minced fresh parsley

• 4 to 5 tbsp extra virgin olive oil

• 4 to 5 tbsp fresh lemon juice

• Salt and pepper to taste (I use about 1/2 tsp of each)

• Top with a sprinkle of Zaatar spice (if you have some)

“What is Za’atar spice?
Za’atar as a prepared condiment is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added.”

Execution:

• Medium dice all vegetables

• Place in a stainless bowl

• Add chopped parsley

• Add fresh lemon and extra virgin olive oil

• Add salt and pepper then toss

• Sprinkle with the Za’atar spice

• Taste it, does it need anything? More salt? Pepper? More oil? More lemon? If it’s as you like, serve it chilled or at room temperature.

Final Execution: Assembly

• In a saute pan over medium heat add a 1/2 cup of poaching liquid and the cooled shredded chicken to heat.

• Sprinkle with paprika and if needed season with salt and pepper.

• Place a lid on to heat through

• Time to taste. Does it need anything? Adjust seasoning.

• Cook for 5-7 minutes and stir until the chicken is well-coated and warmed through.

• Remove from heat, reserve and assemble your dish.

• To serve: In a large bowl, add rice then spoon the Lebanese chicken and the cool tomato, cucumber salad next to it.

• Top with a generous scoop of the mint yogurt sauce, sprinkle with paprika and Zaatar spice.

• Serve with warmed pita bread,

• Enjoy!

Turkey Meatballs

Ingredients:

• 1 1/2 pounds ground turkey (dark meat) or if you prefer, use ground beef 80/20

• 2 1/2 tbsp Panko breadcrumbs

• 1 egg

• 3/4 tsp kosher salt

• 1/4 tsp pepper

• 1/2 small onion (grated)

• 1 tsp minced garlic

• 1/2 tsp fresh chopped thyme

• 1/2 tsp fresh chopped rosemary

• 1/2 tsp fresh chopped sage

• 1-2 tbsp Worcestershire sauce

• 2 tsp Dijon mustard

• 2 tbsp fresh parsley leaves chopped

Finishing Ingredients:

• 4 tbsp olive oil (for browning the meatballs)

• Your favorite tomato sauce or mine

Execution:

• Place all ingredients into a stainless bowl

• With clean hands, gently mix, until everything is incorporated

• Place in the fridge to chill and set (for about 1 hour)

• Before you do anything else, sample and taste then adjust your seasonings, if necessary.

• How? Make a very small patty and cook until it’s done (165 degrees internally) cool, and taste.

• Does it need anything? If it tastes as you desire, make your meatballs, if not adjust the seasonings.

• Using a #30 scoop (1.25 ounces) shape your meatballs and place them on a plate or tray.

• If you want your balls to be bigger, hell, make them bigger.

Finishing Execution:

• In a pot, on medium high, add olive oil until it ripples. Then add your meatballs.

• Don’t crown the pot, and allow them to brown.

• Once browned, turn them with a spoon and brown the other side.

• Add tomato sauce, until almost covered

• Simmer, covered until meatballs are cooked thoroughly (165 degrees internally)

• Server over pasta, zoodles, in a sandwich or as an appetizer.

Portuguese Piri Piri Chicken

Ingredients:

Yield: About 2 cups

• 1/2 cup olive oil

• 1/4 cup apple cider vinegar

• 1 white small onion, quartered and roasted

• 1 medium red pepper, seeded and roasted

• 1 large fresh jalapeno pepper seeded, leave fresh

• 4 fresh red (cayenne or African Birds eye) chili peppers

• 1 1/2 tablespoons of smoked paprika

• 6 - 8 garlic cloves

• 1 tbsp ground coriander

• 1 tbsp fresh thyme

• splash of worcestershire sauce

• Salt and pepper to taste

Execution for Vegetables:

• Preheat oven to 400 degrees fahrenheit

• Chop and seed accordingly then place in a stainless bowl, toss with salt, pepper and olive oil

• Place all veg on a cookie sheet and roast until browned DO NOT BURN!

• When browned put aside to reserve

Piri piri sauce Final Execution:

• Place all vegetables in a blender or food processor

• Add vinegar and all dry ingredients

• Pulse to get things going

• Once you’ve started to blend the vegetables, slowly add the oil

• Keep adding the oil until the sauce is smooth, (if you need to add a little more that’s okay).

• Add salt and pepper and taste, does it need anything? Salt? pepper? Worcestershire? Garlic?

• Once you’ve adjusted the sauce it should be garlicy, smoky, tangy and spicy.

Chicken Roasting or Grilling Execution:

• Use enough of the sauce to coat chicken legs, thighs (bone on or out) or chicken breasts

• You can cover and refrigerate them for at least 1 hour however, if you’d like a richer flavor, marinate the chicken for 24 hours for deeper flavor penetration.

• Once marinated you can roast in the oven or grill

• To roast chicken in the oven: Preheat oven to 425 F

• Place chicken on a baking sheet, roast until chicken has an internal temperature of 165 degrees or higher, baste intermittently with reserved piri piri sauce.

• To Grill: Place the chicken, skin side down, on the grill over indirect heat. Close the lid on the grill and cook for 15 minutes. Using tongs to turn the chicken.

• Close the lid and cook for 20 minutes longer. Baste the chicken generously with about half of the reserved piri piri sauce.

• Turn the chicken again, close the lid and cook for 5 minutes longer.

• Generously baste the chicken with the reserved piri piri sauce one more time,

• Cook, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh away from the bone registers 165°F

• Serve with extra Piri Piri sauce.

Spicy Korean Grilled Chicken

Ingredients

• 2 pounds boneless chicken thighs or breasts

Marinade Ingredients:

• 1 tablespoon sugar

• 4 tablespoons soy sauce

• 4 tablespoons rice wine

• 2 tablespoons Korean red chili paste (gochujang). *If you don't have Korean red chili paste, Sriracha will do.

• 3 tablespoons honey

• 2 tablespoons of grated apple (any apple will do). It helps to keep the chicken moist.

• 2 tablespoon sesame oil

• 1/4 medium onion, grated (about 1/4 cup)

• 2 tablespoons minced garlic

• 1 tablespoon grated ginger

• pepper to taste

Marinade Execution:

• In a large stainless bowl mix all ingredients and add chicken. Marinate overnight or at the very least 2 hours

• When finished marinating

Time to Grill:

• Preheat a lightly oiled grill over medium high heat. 350 - 375 degrees

• When grill is hot, add the chicken pieces.

• Grill until thoroughly cooked, about 4 to 6 minutes each side. (165 degrees internally or higher) and slightly caramelized.

• Be careful with your temperature while grilling. The sugar content in the marinade will cause the chicken to burn. So, turn it down if you need to. Also, put the chicken on the shelf rack in your grill and roast for a bit to finish.

• You can also cook the chicken indoors in your oven. Sear on the stove top and then finish in the oven at 350 degrees. (Again, internal temperature of 165 or higher)

• Garnish with red chili and fresh cilantro or sesame seeds.

• Serve with yellow rice, stir fried vegetables and sweet and spicy cucumbers. Here is the recipe.

Braised Chicken Thighs with Mushrooms Tomatoes Tarragon & Port Wine

Ingredients:

• 8 boneless, skinless chicken thighs (with skin or without)

• 4 whole cloves garlic chopped

• 2 tablespoons olive oil

• 1/4 pound of cremini  and button mushrooms, sliced

• 3 tablespoons finely chopped shallots

• 1 stalk of celery finely chopped

• 1/4 cup Port wine or dry sherry, no cooking sherry, as it has way too much salt in it and frankly it’s crap.

• 2 1/4 cups of my tomatoes sauce (button below)

• 2 tablespoons chopped fresh tarragon

• salt and pepper to taste

Execution:

• Prep vegetables

• Season chicken with salt and pepper then reserve on a separate plate before browning

• In a large pan on medium high add olive oil and when the oil starts to ripple, add the chicken to brown, 3 to 4 minutes per side to get proper caramelized color.

• Add celery and garlic while the chicken is browning.

• Add mushrooms, give it a toss then a pinch of salt and pepper

• Add port to deglaze.

• Add tomato sauce then tarragon and stir

• Simmer on low for 35 to 45 minutes until the chicken is cooked thoroughly (165 degrees or higher internally) and all the vegetables are tender

• Taste, and adjust seasoning, does it need anything? Salt? Pepper? Herbs?

• If it is as you like and it’s absolutely delicious, serve it!

• Serve it with wild rice, farro or on top of pasta

Classic Chicken Caccitore

Ingredients:

• 8 boneless, skinless chicken thighs

• 1/2 cup of AP flour, season it with salt and pepper

• 2 tablespoons olive oil (more if needed )

• 1 medium onion, medium dice

• 1 small red bell pepper, medium dice

• 1 large carrot peeled and sliced

• 1 large stalk of celery, medium dice

• 6 to 8 cloves of minced garlic

• 12 oz sliced mushrooms

• 2 tbsp capers

• 1 tbsp dried thyme or 4 to 6 fresh sprigs.

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 teaspoon red pepper flakes

• 1/2 cup of red wine (whatever you are drinking). Don’t use cooking wine, as there is way too much salt in it.

• 28 oz crushed tomatoes, or 3.5 cups of my recipe of Classic tomato sauce, link below.

• Salt and pepper to taste

Execution:

• Prep vegetables

• Dredge chicken in seasoned flour and reserve on a plate before browning

• In a large pan on medium add olive oil and crushed red pepper

• Add all vegetables, except mushrooms and saute until onions are translucent

• Add mushrooms, give it a toss then a pinch of salt and pepper

• In a separate cast iron pan, on medium high, add 2 to 4 tbs of olive oil, wait until the oil starts to ripple, then add the chicken thighs (4 at a time) and brown for 3 to 4 minutes per side to get proper caramelized color

• Add all dried herbs and a pinch of salt and pepper

• When the first 4 thighs are browned add to the sauteing vegetables

• Brown the next 4 thighs, season and in the same pan, deglaze with red wine

• Place the remaining thighs in the large pan with all of the vegetables and stir together

• Pour the degalzed wine on top and stir

• Add tomato sauce, bay leaves and stir

• Add capers and stir

• Simmer on low for 35 to 45 minutes until the chicken is cooked thoroughly (165 degrees or higher internally) and all the vegetables are tender

• Taste, and adjust seasoning, does it need anything? Salt? Pepper? Crushed red pepper? Herbs?

• If it is as you like and it’s absolutely delicious, serve it!

• Serve it with wild rice, farro or on top of pasta

Korean BBQ Chicken Tacos

My take on the classic Korean Chicken Taco

Korean BBQ Chicken Taco Ingredients:

Serves 4

• 2 Lbs boneless / skinless chicken thighs

• 16 soft flour tortillas

Bulgogi Marinade:

• 2 Tbsp Soy Sauce

• 1 Tbsp Sesame Oil

• 2 Tbsp Gochujang (Korean Hot Pepper Paste)

• 1 1/2 Tsp Rice Wine Vinegar

• 3 Tbsp Brown Sugar

• 2 Garlic Cloves, Minced

• 2 Inches Fresh Ginger, grated

• 2 Tbsp Vegetable Oil

• Sesame Seeds, for garnish

Bulgogi Marinade Execution:

• Whisk all ingredients together in a stainless bowl

• Add chicken.

• Toss in the marinade

• Cover and place in the fridge for at least 2 hours.

Korean BBQ Sauce Recipe:

• 1 cup ketchup

• 6 tbsp soy sauce

• 2 tbsp light brown sugar

• 3 tbsp rice wine vinegar

• 1 1/2 tbsp Gochujang (Korean Hot Pepper Paste)

• 3 tsp sesame oil

• 2 tsp fish sauce

• 2 tbsp honey

• sesame seeds for garnish

Korean BBQ sauce Execution:

• Over medium heat in a saucepan

• Add sesame oil, garlic and ginger, heat to release essential oils, Do Not Burn.

• Whisk in remaining ingredients

• Being to a boil, then turn down to a low simmer.

• Simmer for 20 minutes

• Cool and reserve.

Sriracha Tzatziki Sauce:

• 1 1/2 cups of Greek yogurt

• A couple of squirts of Sriracha sauce (depending on how hot you like it), you decide.

• 2 tbsp extra virgin olive oil

• 1/2 cup of minced seedless cucumber

• 1 tsp lemon juice

• 3 cloves garlic finely minced

• salt and pepper to taste

Sriracha Tzatziki Sauce Execution:

• In a stainless bowl, whisk all ingredients together

• Reserve, covered in the fridge.

Chicken Grilling Execution:

• If you have a gas grill, preheat to medium high.

• Make sure the grates are clean and oiled

• When the grill reaches around 375 to 400 degrees, place the chicken on the grill.

• Grill until thoroughly cooked, about 4 to 6 minutes each side. (165 degrees internally or higher) and slightly caramelized.

• Grill until you get defined grill marks, turn chicken over, turn down the grill and pull grill lid down to finish.

• Paint with BBQ sauce and if you have a shelf in the grill place the chicken there and finish roasting

• Cook until (165 degrees internally or higher)

• When chicken is finished cooking, put on a platter , tent with foil and rest for 10 minutes.

• Warn tortillas

• Slice the chicken and get ready to assemble your tacos.

• Finish with Sriracha tatziki sauce

• Garnish with sesame seeds, cilantro and lime…if you don’t like cilantro, use Thai basil,

• Serve hot!!

Alternative, if you don’t want to make tacos, just grill the chicken, slather with BBQ sauce and have a green salad on the side!

Whole Butterflied Grilled Chicken with Honey Dijon Lavender BBQ Sauce

Ingredients:

• 1 4 to 6 lb roasting chicken, butterflied, ( back and breastbone removed). Any good butcher or meat department can do this for you

Chicken Rub Ingredients:

• 1 Tbsp Kosher salt

• 1/2 Tbsp granulated garlic

• 1/2 Tbsp granulated onion

• 1 Tbsp cracked black pepper

• 1  Tsp red pepper flakes 

• 1 Tbsp Dried Thyme

Place all dry ingredients into a bowl, mix thoroughly and reserve.

Honey Dijon Lavender BBQ Sauce Ingredients:

• 1/2 sweet onion diced

• 3 cloves of garlic minced

• 2 to 4 tbsp olive oil

• 1/2 cup of Dijon mustard

• 1/4 cup honey

• juice of 3 lemons

• 1 tsp dried thyme

• 1 tbsp of fresh lavender leaves (if you don’t have lavender use sauce as is)

• 1 tbsp granulated garlic

• 1 tsp granulated onion

• pinch of red pepper flakes

• 1 tsp vanilla

• 2 tbsp Worcestershire sauce

• salt and pepper to taste

• water as needed, if the sauce gets too thick

Sauce Execution:

• In a sauce pan over medium heat

• sweat onions and garlic in olive oil (just sweat the vegetables no color needed)

• add hot pepper flakes

• add honey, then add the Dijon and whisk

• stir in lemon juice

• add dry ingredients and whisk

• add Worcestershire

• stir in vanilla

• add lavender and whisk

• salt and pepper to taste

• taste it, does it need anything? Now is the time to adjust your flavors

• If the sauce is too thick add a little water to thin it out

• simmer for 30 minutes and reserve

Final Execution:

• Rub the chicken with olive oil and liberally season with the rub

• Preheat your grill to 325 to 350 degree, you are going to be grilling using indirect heat.

• Indirect grilling is a barbecue technique in which the food is placed to the side of the heat source instead of directly over the flame to avoid flame-ups. This can be achieved by firing up only some burners on a gas barbecue or by placing coals to one side of a charcoal grill.

• The bird will need to grill for about 1 1/2 hours or until it reaches 165 degrees or higher internally

• Place aluminum drip pan under the chicken to avoid flame-ups and unnecessarily grease dripping into your gill.

• Once the grill reaches temperature, place chicken skin side down on a clean and oiled grill, using indirect heat (not directly over the flame).

• You are now using your grill, like your oven…just with smoke.

• Close the lid and leave the chicken to sear. Color is flavor!! Roughly 20 to 30 minutes.

• Turn over and close the lid

• Pay attention to you chicken and do not over cook!

• Allow the bird to roast.

• Once the chicken is 3/4 of the way cooked (about 150 degrees internally) baste on some BBQ sauce

• Watch your temp, you want a golden brown bird

• The bird is ready once it reaches the safe temperature of 165 degrees or higher

• Once it is finished cooking, baste more sauce on and let it rest (tented) for 10 to 15 minutes

• Serve with your favorite sides and more sauce!!

Braised Chicken Thighs with White Wine & Porcini Mushrooms

Definitely a dish to be served during colder months, earthy and delicious!

Serves 4

Ingredients:

• 2 lbs boneless chicken thighs

• 1 cup of seasoned flour for dredging chicken

• A couple of tbsps of olive oil for browning chicken and sauteing the mushrooms and vegetables

• 1 lb of sliced crimini mushrooms (baby bellas)

• 2 oz. of dried porcini mushrooms (slowly steeped in 2 cups of hot water or chicken stock)

• 1 small sweet onion - diced

• 1 stalk of celery - diced

• 1 carrot peeled and diced

• 4 cloves of garlic - sliced

• 2 bay leaves

• 2 tbsp of fresh rosemary - chopped

• 1/2 cup of dry white wine

• salt and pepper to taste

Execution:

• Season flour with 1 tsp salt and 1 tsp pepper

• Dredge chicken, coat thoroughly with flour and put aside

• Dredging the chicken with flour will assist the sauce to thicken

• In a small pot, add 2 cups of water or chicken stock, then the dried porcini mushrooms to steep on medium.

• Save the porcini mushroom liquid, it will be used for the sauce

• In a heavy bottomed skillet, heat olive oil on medium high

• When oil is starting to smoke, place dredged chicken in the skillet to brown 6 minutes per side

• Don’t crowd the pan and make sure the chicken is sizzling, if it is; you know your temperature is right

• While the thighs are browning…watch your temperature…DO NOT BURN.

• Sprinkle 1 tbs of chopped fresh rosemary on the chicken and add the bay leaves

• In another pan (on medium) add some olive oil and saute the onions, garlic, carrots and celery, until the onions are translucent.

• Season with salt and pepper

• When the onion mixture is ready, pour over the browning chicken

• Make sure the pan with the chicken in it is still pretty hot, because you are eventually add white wine to degalze.

• In the same pan (that you sauteed the onion mix) on medium high, add a little more olive oil then the crimini mushrooms

• Brown the mushrooms and season with salt and pepper

• When the mushrooms are ready, add to the chicken and incorporate

• Add white wine and reduce by half

• You see that the sauce is beginning to come together and thicken

• Add porcini mushrooms and it’s liquid

• Bring to a boil, then reduce the temp, put a lid on and simmer for about a half hour

• Taste the sauce…does it need anything? Salt? Pepper?

• Take the lid off and simmer on low for another half hour or until the chicken is tender and the sauce is thickened a bit

• Add the rest of the rosemary and stir

• Remove the bay leaves

• Taste again, is it the way you like it? If it is, plate up

• Serve with roasted potatoes, rice or on top of pasta

Check out the video below it will give you the recipe step by step for Italian style chicken thighs

Grilled Chicken Shawarma 

Grilled Chicken Shawarma Ingredients:

Serves 4

• 2 lbs boneless, skinless chicken thighs

Chicken Shawarma Marinade:

• 1/2 cup full-fat Greek yogurt

• 1/2 cup olive oil

• 2 tbsp turmeric

• 1 1/2 tsp. ground coriander

• 1 1/2 tsp. ground cumin

• 1 tsp. cinnamon

• 1 tsp paprika

• 1 tsp oregano

• 1 tsp. kosher salt

• 1 tbsp. freshly ground black pepper

• 6 cloves garlic, minced

• Juice from 1 lemon

• 1 tsp of lemon zest

• pinch of hot pepper flakes

Execution:

• Place all ingredients in a stainless bowl and whisk together. Add chicken, toss to coat with the marinade, cover with plastic wrap and place in the fridge for 2 hours

Tzatziki Sauce:

• 1 1/2 cups of Greek yogurt

• 2 tbsp extra virgin olive oil

• 1/2 cup of minced seedless cucumber

• 1 tsp lemon juice

• 3 cloves garlic finely minced

• 4 tbsp chopped fresh dill

• salt and pepper to taste

Execution:

• Whisk all ingredients together and taste...does it need any further seasoning? Salt? pepper? lemon juice? If it tastes the way you like it, place in the fridge for at least 10 minutes before serving.

Time to grill:

• If you have a gas grill, preheat to medium high.

• Make sure the grates are clean and oiled

• When the grill reaches around 375 to 400 degrees, place the chicken on the grill.

• Grill until thoroughly cooked, about 4 to 6 minutes each side. (165 degrees internally or higher) and slightly caramelized.

• Grill until you get defined grill marks, turn chicken over, turn down the grill and pull grill lid down to finish.

• Grill until (165 degrees internally or higher)

Alternative execution:

• (If you don't have a grill, you can roast chicken in the oven. Place chicken on a baking sheet at 425 degrees for about 30 - 40 minutes).

Serve:

• Serve hot, with grilled pita bread, or flour tortillas. Top with yogurt sauce and cilantro

• Alternative accouterments: you can also serve shawarma with lettuce, tomato and onion to stuff into your pita

Hearty Healthy Chicken Stroganoff

Chicken Stoganoff Ingredients:

Serves 2

• 4 tbsp extra virgin olive oil

• 1 small onion, chopped

• 2 cloves of garlic (minced)

• 2 1/2 cups crimini, (baby bella) or white button mushrooms, sliced

• 2 large boneless chicken breasts (4 pieces) cut into cubes.

• 4 tbsp sweet paprika

• 1 small dill pickle (finely diced)

• Kosher salt and fresh ground pepper

• 3 tablespoons all-purpose flour

• 32 ounces of low-sodium chicken broth

• 1 tablespoon (or more) Worcestershire sauce

• 1/4 cup not fat sour cream, more to top finished dish

Execution:

• In a stainless bowl, add cubed chicken, a little olive oil, paprika, a little salt and pepper

• Toss together to coat and marinate in the fridge for 1 hour

• In a large skillet over medium-high heat add olive oil

• Add chicken to brown (3 minutes)

• Add the onion, garlic and pickle

• Add the mushrooms, stir and cook for another 3 to 4 minutes

• Add flour and stir to incorporate (add a little more oil if needed). The flour will help thicken your sauce.

• Add the chicken broth and bring to a boil...keep stirring.

• Bring to a gentle simmer; cook until thickened, about 5 minutes.

• Turn down to a simmer.

• Add a few splashed of Worcestershire sauce and taste. Does it need salt? pepper? more worcheshire?

• Stir in the sour cream and taste, does it need anything?? salt, pepper?

• Continue simmering gently until the chicken is cooked through, about 2 more minutes.

• Top chicken with some sour cream, olive oil and cracked pepper

• serve over buttered egg noodles, rice, quinoa, whatever your heart desires.

How to Roast a Turkey

How I roast a turkey

When it comes to roasting a turkey, I'm a fairly traditional kind o' guy. I really don't feel a need to brine, deep fry or smoke a turkey, it's not that I don't like that kind of thing, (I do). I just prefer a well seasoned and perfectly roasted bird, it is something that is deeply satisfying and gives me great comfort.

Turkey Roasting Chart

Roasting at 325 degrees

These are approximate times, not exact. Keep an eye on your bird while it roasts!

Turkey Not Stuffed Stuffed

7 to 10 lbs      2 to 2 1/2 hours      2-1/4 to 2-3/4 hours

10 to 18 lbs    3 to 3-1/2 hours      3-3/4 to 4-1/2 hours 

18 to 22 lbs     3-1/2 to 4 hours         4-1/2 to 5 hours 

22 to 24 lbs     4 to 4-1/2 hours        5 to 5-1/2 hours 

24 to 29 lbs    4-1/2 to 5 hours      5-1/2 to 6-1/4 hours

INGREDIENTS

• 1 (11-to 12-pound) turkey.

• Rule of thumb; 1 pound of turkey per person, or (1 and a half pounds to 2 pounds, if you have hungry folks) of turkey per person.

• I.E. 1-8 pound turkey will yield 8 servings, 1-10 pound turkey will yield 10 servings and so on....you get the picture.

• Leave turkey at room temperature before roasting, for about 1 hour. Allowing the turkey warm up a bit, ensures a even roast.

• 1 medium onion (rough chopped)

• 1 carrot (peeled and rough chopped)

• 1 stalk of celery (rough chopped)

• 1 bunch thyme

• 1 bunch of rosemary

• 4 -5 sage leaves

• 5 tablespoons of olive oil

• salt and pepper

• 4 cups of water or low sodium chicken stock

• deep roasting pan with rack

Roasting execution

• Preheat oven to 400°

• Roasting time for a 11-12 pound bird, (un-stuffed) will take roughly, about 2 -2.5 hours in a convection oven. In a non-convection oven, the roasting time will be about 1-7.5 - 2.25 hours.

• All ovens vary in cooking times, and turkeys are bred to be leaner, so pay attention to your bird!

• Rinse turkey inside and out, then pat dry.

• Toss all chopped vegetables in the bottom of your roasting pan. (Save about 1/2 of the onion for putting in the cavity)

• Put turkey on metal rack in roaster (or on top of the vegetables if you don't have a rack) and brush with olive oil and season turkey with salt and pepper.

• Put onion, rosemary, sage and thyme in the turkey's cavity.

• Put turkey in the oven to roast, then turn down the temperature to 325 degrees.

• Roast for 1 hour and make sure the vegetables have browned, once they are. Add water or stock to the bottom of you pan. This makes stock for your gravy. You can strain out the vegetables later.

• Baste with pan juices every 15 to 20 minutes.

• Roast for another hour and with an instant read thermometer, insert to take the bird's temperature. Typically you want to do this at the thickest portion of the turkey, (breast or thigh).

• Once the turkey reads 165 or higher the bird is done....not before.

• If the turkey is done roasting, take out and let it rest for 15 minutes covered with foil.

• Make the gravy or finish mashing potatoes (or both) while turkey rests.

Ponzu roasted whole chicken

What is Ponzu?

Ponzu sauce is a classic Japanese citrus sauce. It's a great dipping sauce/marinade for salads, cold noodles, dumplings, grilled meats, roasted chicken and fish.

Ingredients

Serves - 4

1 - 4lb chicken 

Marinade

• 1/2 cup low-sodium soy sauce

• 1/8 cup orange juice

• 1/8 cup lemon juice

• 2 tablespoons fresh lime juice

• 1 tablespoon water

• 1 tablespoon mirin (sweet rice wine)

• 1/8 teaspoon crushed red pepper

• Mix all ingredients together in a stainless bowl and reserve about a 1/4 cup.

• Place chicken breast side down in a stainless bowl with marinade and pour reserved marinade on the upside down chicken. Marinate for 1 hour, then another hour reversed.

Aromatics:

• 1 - 1 ounce piece of peeled ginger (chopped)

• 4 cloves of garlic crushed

• 1 small sweet onion (peeled and rough chopped)

• 1 carrot (peeled and rough chopped)

• 1 stalk of celery (rough chopped)

• 1/2 of a lime

• Mix all ingredients together (with the exception of the lime)

• Preheat oven to 350 degrees

• Place 1/4 of the aromatic mix in the cavity of the chicken, with the lime (but don't pack the cavity too tightly). The rest will be placed in the bottom of your roasting pan.

• Place marinated bird on top of aromatics.

• Sprinkle cracked black pepper on top

• Roast

Execution:

• In a roasting pan, place bird in oven

• For the first 45 minutes, roast without any liquid in the pan, you want to get caramelize the aromatics. This add color and flavor.

• After 45 minutes add, water or or low sodium chicken stock to the roasting pan with the bird and aromatics

• This will help create the beginnings of a sauce.

To make the sauce:

Yellow rice and stir fried vegetables

Roasted Greek Chicken with Oregano and Garlic

With

Roasted yukon gold & sweet potatoes with fresh sage and a chopped Greek salad 

Marinade

Serves 8-10 really HUNGRY people. You can cut the recipe in half to accomodate a smaller crowd.

• 1/2 cup olive oil

• 1/4 cup Worcestershire sauce

• 1 1/2 tbsp dried oregano

• 1/2 tbsp granulated garlic

• 1/2 tbsp granulated onion

• 1/2 tbsp cracked black pepper

• 1/2 tbsp sea salt

• 4 cloves of fresh chopped garlic

• 6 lemons squeezed (reserve lemon halves) and the juice.

• whisk all ingredients together and reserve

Chicken 20-24 pieces (bone in, skin on) thighs, drums and breasts.

• Cut 1/2 breasts in 1/2 again, so they will roast at the same time as the drums and thighs.

• Toss chicken pieces in marinade, put in a stainless bowl, cover with wrap and put in fridge. For at least 2 hours.

Execution:

Preheat oven to 350 degrees

• First brown chicken in a large pan , skin down with a little olive oil.

• Brown over medium high to give the chicken some color.

• Place chicken and lemon halves in a roasting pan and give room around the chicken so it will roast evenly.

• Add some more seasonings, if you'd like before going in the oven.

• Roast chicken until the internal temperature of the chicken is at least 165 degrees.

• Garnish with roasted lemons and fresh oregano

• Serve with a chopped Greek salad and roasted yukon gold & sweet potatoes with fresh sage.

Classic beer marinated bbq chicken thighs with Dr. Pepper chipotle bbq sauce

Recipe 1

Ingredients:

• Chicken Rub

• 3 tbsp kosher salt

• 2 tbsp paprika

• 1 tbsp granulated garlic

• 1 tbsp granulated onion

• 1 tbsp cracked black pepper

• 1 tbsp dried thyme

• 1 tbsp dried rubbed sage

BBQ sauce:

• 1- 20 oz Dr. Pepper

• 1/2 cup brown sugar

• 1/2 cup cider vinegar

• 1 cup ketchup

• 1/4 cup molasses

• 2 tbsp Worcestershire sauce

• 1/2 tsp chipotle powder

Making the sauce

• In a stainless pot add soda

• Bring to a boil, reduce till it is thick and syrupy. Bring to a medium heat.

• Add brown sugar and vinegar, Worcestershire, ketchup.

• Take off heat when sugar is dissolved.

• Add 2 tbsp of spice rub and chipotle powder

• Simmer for 20 - 30 minutes

• Cool and reserve.

Recipe 2

Execution:

• Marinade

• 1/2 cup olive oil

• 2 cloves garlic, chopped

• 3 tbsp chopped onion

• ½ cup chopped fresh parsley

• 1½ cups beer

• 3 tbsp Chicken rub

• 4 lbs of boneless chicken thighs

• In a large stainless bowl. Add rub: (salt, pepper, paprika, granulated garlic, granulated onion, thyme, sage) add to olive oil. Add garlic, onions, and parsley. Mix together. Slowly add beer because it's gonna foam.

• Add chicken

• In another large stainless bowl. Pour marinade over the chicken in to make sure all chicken has been coated with the marinade, cover and marinate at least 2 hours. Overnight is better.

Recipe 3

Technique:

• Fire up the grill or if you don't a grill, the oven and roast at 350

• Dust thighs with *chicken rub

• Get grilling

• Cook till 3/4 done and paint with BBQ sauce

• Continue cooking till the internal temperature is 165 degrees or higher.

• Paint more sauce on

• Serve with oven roasted rosemary Yukon gold potatoes or grilled corn and salad.