Notes: Adding wood chips to the fire gives the chicken extra flavor. Prep and Cook Time: about 1 3/4 hours.
- * 1 tablespoon chili powder
- * 1/3 cup chopped fresh thyme leaves
- * 1/3 cup chopped fresh rosemary leaves
- * 1/4 cup olive oil
- * 1 tablespoon salt
- * 1 tablespoon fresh-ground pepper
For a small holiday gathering, hens offer a smart-sized option in lieu of a large turkey. Mustard, jelly, and black pepper combine for a simple glaze. Total time: 40 minutes.
- * Cooking spray
- * 1/4 cup spicy brown mustard
- * 1/4 cup currant jelly
- * 1 1/2 teaspoons fresh coarsely ground black pepper
- * 1/2 teaspoon salt
Prep: 15 min., Chill: 30 min., Bake: 35 min.
Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
- * 1/2 cup creamy peanut butter
- * 2 tablespoons lite soy sauce
- * 2 tablespoons honey
- * 1 tablespoon grated lemon rind
- * 1 tablespoon fresh lemon juice
- * 1/2 cup honey-roasted peanuts
- * 1 teaspoon salt
- * 1/4 teaspoon ground red pepper
- * 1 cup long-grain white rice
- * 1/4 cup cider vinegar
- * 1/4 cup spiced rum or orange juice
- * 1 tablespoon grated fresh ginger
- * Kosher salt and pepper
- * 1 tablespoon olive oil
- * 3 garlic cloves
- * 1 teaspoon salt
- * 1 tablespoon coarsely ground pepper
- * 3 sprigs fresh rosemary
Prep: 15 min., Chill: 2 hr., Bake: 40 min.
Makes 4 to 6 servings
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground black pepper
- * 1/2 teaspoon dried thyme
- * 1/4 teaspoon ground red pepper
- * 8 PILGRIM'S PRIDE Boneless Skinless Chicken Thighs
- * 1 cup finely chopped pecans
- * 1/2 teaspoon curry powder
- * 1/2 cup honey
- * 1/3 cup soy sauce
- * 1/4 cup lime juice
- * 4 skinned and boned chicken breast halves
Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they’re actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. Prep and Cook Time: 1 hour, 20 minutes.
Makes 4 to 6 servings
- * 2 tablespoons olive oil
- * 1 tablespoon minced fresh ginger
- * 1 teaspoon ground cinnamon
- * 1 teaspoon ground turmeric
- * 1 teaspoon ground coriander
- * 1/4 teaspoon freshly ground black pepper
- * 1 teaspoon salt
- * 4 cups reduced-sodium chicken broth
- * 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
- * 1 1/2 cups couscous
- * 1/4 cup lightly toasted pine nuts
- * 1 teaspoon grated fresh lemon zest
Prep: 15 min., Cook: 20 min., Bake: 30 min., Stand: 10 min.
Makes 6 to 8 servings
- * 1/4 cup butter
- * 3 cups whipping cream
- * 1 1/2 teaspoons salt
- * 1/4 teaspoon freshly ground pepper
If you’re craving meat but want something light that’s loaded with flavor, this will definitely hit the spot. The maple syrup and spice blend offer sweetness with a kick. It’s so easy, anyone can make this dish and look like a star.
6 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
- * 2 teaspoons chili powder
- * 1 1/4 teaspoons salt
- * 1 teaspoon black pepper
- * 1 teaspoon ground cinnamon
- * Cooking spray
- * 2 tablespoons butter
- * 1 cup chopped onion
- * 2 tablespoons bottled ground fresh ginger
- * 1/2 cup maple syrup