Cooking, Food & Wine Archives - Page 19 of 155

August 3, 2019

Honey Garlic Asian Chicken Kabobs

This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

Honey Garlic Asian Chicken Kabobs - This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

This is one of the best things about summer.

No, wait. The two best things about summer. 1. Super sticky, saucy Asian chicken kabobs. And 2. Ice cold beer.

That’s basically what we’ve been doing in this summer heat, which beats those parka-glove-beanie-Chiberia days by a mile.

No, we don’t miss those days at all.

Instead, I’m on marinade duty all summer – letting the chicken soak up all that saucy goodness – oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic and ginger. For added heat, feel free to add additional chili garlic sauce or Sriracha.

Once it’s been swimming in all this glory, Ben fires up the grill to let these get beautifully smoky and charred.

Serve with ice cold beer for a complete meal.

Honey Garlic Asian Chicken Kabobs - This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

Honey Garlic Asian Chicken Kabobs

Yield: 6 servings

prep time: 2 hours 30 minutes

cook time: 20 minutes

total time: 2 hours 50 minutes

This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

Print Recipe

2 hours 30 minutes20 minutes

Ingredients:

1/4 cup oyster sauce
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons chili garlic sauce
1 tablespoon Dijon mustard
3 cloves garlic, minced
2 teaspoons freshly grated ginger
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

Directions:

In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved oyster sauce mixture, cooking for an additional 1-2 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Honey Garlic Asian Chicken Kabobs appeared first on Damn Delicious.

July 29, 2019

Rosemary Chicken and Peach Salad

Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!

Rosemary Chicken and Peach Salad - Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!

It’s really really hard for me to classify this as a summer salad. Because why in the world do we have to wait 3 seasons just to have this salad?

It’s too good! With the fresh peach slices, perfectly grilled rosemary-thyme chicken (in the most heavenly marinade), charred corn kernels (that you can easily grill with your chicken!), crisp bacon bits, and the creamiest balsamic vinaigrette – no way, Jose. We are making this all year long.

Although, it would be difficult to get some peaches in the dead of winter as they basically disappear after August.

Well, I guess that just means we’ll be making this every single day until those peaches leave us this summer!

Rosemary Chicken and Peach Salad - Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!

Rosemary Chicken and Peach Salad

Yield: 4-6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

Peach slices, grilled rosemary-thyme chicken, charred corn kernels and crisp bacon with the creamiest balsamic dressing!

Print Recipe

2 hours 15 minutes20 minutes

Ingredients:

3 tablespoons reduced sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
2 ears corn
6 slices bacon, cut into thirds
1 head romaine, roughly chopped
2 peaches, sliced
1 avocado, halved, seeded, peeled and sliced
1/2 small red onion, thinly sliced

For the creamy balsamic dressing

1/2 cup mayonnaise
1 1/2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

Directions:

In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil and 1-2 tablespoons water; season with salt and pepper, to taste; set aside.
In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme and garlic; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, peaches, avocado and onion. Pour the creamy balsamic dressing on top of the salad and gently toss to combine.
Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Rosemary Chicken and Peach Salad appeared first on Damn Delicious.

July 28, 2019

Sheet Pan Chicken Fajitas

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Sheet Pan Chicken Fajitas - SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Hello best-ever-weeknight-dinner here.

No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl.

So you have the seasonings in your one small bowl and then you have your chicken and veggies all on the sheet pan. You toss them altogether directly on the sheet pan (because, hello, why would we dirty up another dish), throw it in the oven, and then serve immediately with warmed tortillas (corn or flour, your choice).

I like to serve mine with pico de gallo + guacamole but these are also fine as is.

And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.

If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.

Sheet Pan Chicken Fajitas - SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Sheet Pan Chicken Fajitas

Yield: 6 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Print Recipe

20 minutes25 minutes

Ingredients:

2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
6 (8-inch) flour or corn tortillas, warmed

Directions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
Serve immediately with tortillas.