COOKING CHICKEN IN THE MICROWAVE RECIPES
HONEY-AND-SOY-GLAZED CHICKEN THIGHS RECIPE - NYT COOKING
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http//schema.org, Calories 691, UnsaturatedFatContent 34 grams, CarbohydrateContent 5 grams, FatContent 55 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 17 grams, SodiumContent 961 milligrams, SugarContent 1 gram, TransFatContent 1 gram
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE ...
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Total Time 50 minutes
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
More about "cooking chicken in the microwave recipes"
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE ...
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine latin american
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine latin american
- Carve the chicken and serve with the sauce and lime wedges on the side.
See details
CHICKEN FAJITAS RECIPE - NYT COOKING
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
See details
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE ...
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine latin american
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine latin american
- Carve the chicken and serve with the sauce and lime wedges on the side.
See details
CHICKEN FAJITAS RECIPE - NYT COOKING
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine southwestern
Calories 535 per serving
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
See details
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Jan 24, 2013 · Note: Microwaves can vary, so you have to check the output of yours (found on a label attached to the back). This recipe was developed using an 1100 watt microwave set to power level 7. Microwave power levels basically denote a percentage of the full power of the microwave (e.g. an 1100 watt microwave set to power level 7 is cooking …
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Jan 24, 2013 · Note: Microwaves can vary, so you have to check the output of yours (found on a label attached to the back). This recipe was developed using an 1100 watt microwave set to power level 7. Microwave power levels basically denote a percentage of the full power of the microwave (e.g. an 1100 watt microwave set to power level 7 is cooking …
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