how to make Marinated Chicken Thighs

"This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick"



Ingredients 2 cups fresh parsley leaves, chopped 8 large sprigs fresh thyme, chopped 4 large sprigs fresh rosemary, chopped 3 cloves garlic, minced 1 small shallot, diced 2 tablespoons cracked black peppercorns 2 tablespoons cracked pink peppercorns 1 1/4 cups extra-virgin olive oil 8 skin-on chicken thighs Flaky salt, such as Maldon, for seasoning Salad, for serving

Directions

  

Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade.

  Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator. Preheat the grill to medium.

Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.

how to make Spicy Chicken Tenders with Honey-Mustard

Ingredients

Vegetable oil cooking spray

Honey-Mustard:

1/3 cup honey

1/3 cup Dijon or whole-grain mustard

Breading:

1 cup all-purpose flour

1 tablespoon kosher salt, plus extra for seasoning

3 large eggs, at room temperature, beaten

3 tablespoons hot sauce (recommended: Tabasco)

1 cup cornmeal

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 1/2 pounds chicken tenders, halved lengthwise

Olive oil, for drizzling

Kosher salt

Directions

Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.

Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.

Arrange the chicken on a platter and serve the honey-mustard alongside.