Tag Archives: Chicken

Lime-Garlic and Ginger Chicken —

Posted on June 1, 2026 | Leave a comment

Vm I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.

Ingredients:

1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.

Directions:

Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!

 

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Chicken Piccata

Posted on May 22, 2026 | Leave a comment

Pan fried chicken in a sauce which is a combination of butter, fresh lemon juice, oil and capers and a little chicken broth and the perfect amount of lemon and lemon zest! This chicken dish is super easy and super fast to make for dinner I don’t add cream because I find it rich enough with the little butter and oil in it. If no broth use a dry white wine like pinot grigio. Always use fresh lemon though and the zest for that extra brightness and zing. Capers add the briny salty deliciousness which balances it all out. If you’re in with all these ingredients then here you go.

One more thing– of course you can buy chicken breasts in supermarket and slice in 1/2 and pound, I feel it’s worth the extra $$ to go to butcher and have them slice and pound . A lot of supermarkets have butchers which will be happy to do this so you can ask. I know Whole Foods will.

I served alongside brown basmati rice but any rice or pasta will do or mashed potatoes or a simple parmesan arugula salad, you get it. I had fresh asparagus on hand so used that but any green will do.

Enjoy! and your welcome

Ingredients:

1 – 1/2 pounds chicken cutlets –this was actually 4 cutlets perfect for the two of us with a little left over.

Kosher Salt and Freshly ground black pepper

Garlic powder

Flour–enough to dredge 4 pieces of chicken –I use a flat plate to dredge

4 Tablespoons unsalted butter -divided

1 Tbsp. Olive Oil

1/4 -1/2 cup chicken broth or dry white wine

1 Lemon juiced and zest of 1 lemon –I used an average size lemon a little bigger won’t hurt but not smaller

1 Tablespoon brined capers – drained

Directions:

I take chicken and pat dry and generously sprinkle both sides with salt, pepper and garlic powder

Heat 2 Tablespoons butter and olive oil in a large enough skillet over medium high heat — I only did 4 cutlets otherwise you’ll have to do in batches — and add more butter /olive oil/broth/lemon juice etc. basically just do the sauce again for more cutlets

Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden and set aside on a separate plate

Take the pan off the heat and add the chicken broth or wine, lemon juice, lemon zest, remaining butter and capers to the skillet , you’ll de glaze the pan and scrape up any browned bits

I then return pan to medium high heat and add a very little bit of flour to thicken and once it’s bubbling again add chicken back into the pan –you may want to add a little broth as well depends on how reduced sauce is — I added a little bit more — if sauce thickens too much add wine or broth

Add the chicken to sauce and cook for another 4-5 minutes and that’s it

*this was good for the two of us with one cutlet left over

serve hot with whatever sides you like and Enjoy!

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Balsamic Chicken

Posted on May 19, 2026 | Leave a comment

This delicious balsamic chicken loaded up with flavor is easy to make and a wonderful weeknight meal .

I made it with bone in skinless thighs, you can make with regular chicken thighs, bone in skin on, or boneless skinless chicken thighs and if you must chicken breasts just be careful with the cooking because they do tend to dry out. A little marination is good if even for an hour – I did two hours yesterday but overnight is sort of ideal but I know that’s tough to do. I also used my cast iron skillet to cook them in but a simple pyrex baking dish will do , just spray with cooking spray because the marinade can get sticky.

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Here’s what I did last night and enjoy!

Marinade:

1/4 cup extra virgin olive oil

3 Tablespoons Balsamic Glaze not Balsamic vinegar

1 Tbsp. Tomato Paste

1 tsp. Honey

1 lemon juiced

4-5 garlic cloves minced ( large) but if no garlic cloves you can use garlic powder — 4 teaspoons for 4 cloves and 5 teaspoons for 5 cloves

1 Tbsp. fresh thyme–1 teaspoon of dried thyme if no fresh

1 teaspoon dried oregano–

1/2 teaspoon sweet paprika

8 pieces of boneless and skinless chicken thighs about 1 1/2 pounds

Kosher Salt and freshly ground coarse black pepper

Directions:

Pat the chicken dry and season generously with salt and pepper

Mix all ingredients in a large mixing bowl, olive oil, balsamic glaze, tomato paste, honey and lemon juice, add the garlic, thyme, oregano, and sweet paprika. Whisk to combine.

Add the chicken to the marinade and toss to coat, I gave it a few hours do what you can. Like I said overnight is ideal.

Pre heat the oven to 425 degrees and adjust rack to middle

Transfer the chicken to a baking dish or heat safe skillet

Cook for apple. 25 minutes and then I put under the broiler for about 5 more minutes –keep an eye on it you don’t want to burn it.

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Chicken Shawarma

Posted on May 11, 2026 | Leave a comment

I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine! Peppers, mushrooms and onions can also be cooked in a large frying pan on stovetop , I do mushrooms first ,then peppers and onions . First heat a little olive oil up, sprinkle salt and pepper on mushrooms and cook till they fry up nicely, put mushrooms on a plate wipe off pan from residue with a paper towel , if you need more olive oil add it salt and pepper the onions and peppers, you can do separately like mushrooms or together up to you.

I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.

I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.

Thanks to www.pamelasalzman.com

Marinade:

1/4 cup good extra virgin olive oil

1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons

2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon

1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too

Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well

4 minced garlic cloves

2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.

Directions:

prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.

I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.

*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.

Enjoy! I know you will.

I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.

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Boneless Skinless chicken thighs baked in the oven

Posted on April 29, 2026 | Leave a comment

I love making boneless skinless chicken thighs for dinner because they’re tasty and easy to cook and very difficult to mess up. They are tender and juicy and in the summer I grill them and especially good for a large crowd. But while I’m in the city I bake them in the oven. I keep in the freezer , take them out in the morning and figure out how I’m going to make them that night. This is my go to easy as 1-2-3 . Here’s what I did tonight.

The ingredients can vary and if you don’t have fresh garlic use garlic powder. (see ingredients)

I served alongside rice pilaf and a green salad. You can serve alongside anything you like.

Ingredients:

1 pound package boneless, skinless chicken thighs

Kosher Salt

freshly ground black pepper

4 cloves garlic minced or use garlic powder ( roughly 1 to 1 1/2 tablespoons of garlic powder

2 tablespoons olive oil

1 tablespoon heaping Dijon Mustard

1 tablespoon balsamic vinegar

1 teaspoon packed brown sugar (light or dark)

*crushed red pepper flakes -optional but I love a little kick just a sprinkle

Directions:

arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place 1 package ( app. 6 chicken thighs) on a plate and pat dry with paper towels, sprinkle with salt and pepper and drizzle a little olive oil ( just a drizzle) I drizzle a little olive oil over the top of the chicken as well to ensure browning well in the oven this is optional.

Mix 2 tbsp. olive oil, dijon, balsamic, brown sugar, garlic and a sprinkle of crushed red pepper if you like, whisk well and pour over the chicken.

Toss to combine.

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Place the chicken in a single layer in a 9×13 glass baking dish. No need to grease I do use Pam cooking spray to help with clean up

Boneless, skinless chicken thighs cook quickly . Roast for about 20 minutes or until the internal temperature is 165 degrees. I like to put under the broiler for app. 3 minutes. I cover with aluminum foil for about 10 minutes and let the chicken rest , this helps it to be more tender.

Eat and Enjoy!

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Chicken Marbella–perfect for Holiday Cooking

Posted on March 24, 2026 | Leave a comment

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.  

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!  I usually cut in 1/2 and it’s more than enough. Also use whatever pieces you like, I do thighs bone in skin one, and breasts bone in skin on and ask the butcher to cut breasts in 1/2. It makes for easier cooking and serving!

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large. 

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Chicken Marsala

Posted on March 14, 2026 | 1 comment

Chicken Marsala

The other night I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly.

Ingredients:

1/4 cup all purpose flour for coating

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed) obviously if you like a lot of mushrooms add more!

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry 

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley -optional obviously

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then de-glaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

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Chicken Curry

Posted on February 27, 2026 | Leave a comment

Just a little explanation of curry before we go any further. As I learned on a trip to India curry in it’s simplest form is an Indian gravy or sauce that is used with meat , tofu, or vegetables. It is usually served with rice and most popularly Basmati Rice and it contains many different kinds of spices. You can have a mild curry or a spicy curry. This recipe is a combination of different spices and actually doesn’t even use actual curry powder. So when people say they don’t like “curry” what exactly are they referring to? We loved this dish and since I am not in NY at the moment and can’t get good Indian cuisine I decided to make this recipe. Pretty easy if you have all ingredients in the house — mostly spices . Of course you control the “heat” of the curry — this was obtained with the cayenne pepper so use at your discretion. Very simple dish and I served with Basmati Rice .

This recipe as is will serve 4-6 — for the two of us I halved it — not an exact science so don’t worry about it. For instance I used 1 1/4 lb. chicken thighs. Yes I think chicken thighs yield the best flavor but if you absolutely don’t want to use them you can use breasts just cut them into smaller pieces.

Be a little adventurous and you might surprise yourself. Hope you enjoy as much as we did.

Ingredients

2 1/4 lbs. boneless, skinless chicken thighs , mine were rather small so I left whole but if they’re large cut into 2-3 inch pieces —

1 cup plain, full-fat yogurt — you can use Greek and you can use 2% as well

4 garlic cloves, minced or grated and divided

2″ piece of ginger, minced or grated and divided as well. If no fresh ginger which I recommend you can use powdered . Use app. 1/2 teaspoon of ground ginger, divided.

2 Teaspoons kosher salt, divided plus more for taste

3 Tablespoons neutral oil such as Canola or Vegetable

2 large onions, minced

1 teaspoon cumin seeds

1 15 oz. can crushed or diced tomatoes

2 Tablespoons tomato paste

1 1/2 teaspoons ground turmeric

1 teaspoon garam masala

1 Tablespoon ground coriander

1/2 to 1 teaspoon cayenne powder– this will give flavor and a bit of a kick so go with less if you like a mild curry

1/2 cup water

Directions:

Combine chicken thighs with yogurt, half of the garlic, ginger, and 1 teaspoon kosher salt in a bowl and set aside for however long you can ( up to 1 day) I did for about 5 hours and it was just fine. I refrigerated and took out while I was prepping ingredients.

In a large 4 qt. or larger heavy stock pot with a lid, heat oil. Once hot add onions and cumin seeds and cook for app. 5 minutes or more till onions break down and are translucent. Add remaining salt, turmeric, garam masala, coriander, and cayenne and cook for a few minutes. Add tomatoes and cook until they break down and add the tomato paste, cook for another few mins. Now add the chicken in yogurt marinade, plus water , stir to combine , and bring to a simmer , stirring. If you need more water add a little at a time. Simmer for 25-30 minutes stirring every once in a while and checking for consistency of gravy.

Chicken should be done when it is cooked for about 1/2 hour, you can check by cutting a larger piece to see if it is cooked through. Adjust seasoning as needed and serve over rice.

Enjoy!

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Skillet Chicken with Lemons and Onions a la Ina Garten

Posted on February 23, 2026 | 1 comment

I absolutely love this recipe and I must admit to making a few small changes but if you want to see her original recipe you can google it. You’ll have to buy a chicken some place that will be able to spatchcock it (butterfly it)– Whole Foods butcher will do this as well as your local butcher. Then when you get home and are ready to cook with it just press down on the chicken and sort of flatten it out. You’ll also need a cast iron pan large enough to hold it. I used a 12″ size pan and it was perfect. Believe me this is one of the most satisfying meals I can think of. Serve with whatever sides you like — we had homemade cranberry sauce , rice pilaf and roasted string beans. Perfection on a plate. Ina Garten has created some of the best recipes for home cooks today. The ingredients are all accessible and the presentation is beautiful and the food is delicious. This particular way of roasting a chicken is particularly delicious. This is what I did the other night and it was nothing short of fabulous.

Enjoy and thanks again to Ina Garten.

Ingredients:

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher Salt and Freshly ground coarse black pepper

1 Lemon — sliced 1/4″ thick slices

2 large garlic cloves, minced she says thinly sliced but I prefer to mince

1 yellow onion, halved and sliced 1/4 ” thick

1/3 cup good olive oil

1 app. 4 lb. chicken, backbone removed and butterflied ( spatchcocked)

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Directions:

Pre-heat the oven to 450 degrees

Place the thyme, fennel seeds, 1 Tablespoon Kosher Salt and 1 Teaspoon pepper in a mini food processor and process until ground.

Pour the olive oil into a small glass measuring cup and add the herb mixture and set aside

Distribute the lemon slices on bottom of 12″ cast iron skillet and distribute the onion and minced garlic on top of the lemon slices.

Place the chicken on a separate baking sheet and pat it dry then turn the chicken skin side down and using a brush add about 1/2 the olive mixture to chicken. Turn the chicken skin side up, make sure it’s dry using paper towels ( very important for crispy skin) and brush remaining mixture all over the top of the chicken. Place chicken on top of the onions and lemons skin side up.

Roast the chicken for 30 minutes. Remove from oven and pour the wine into the pan but not on the chicken just into the area that’s open around the chicken. Roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.

Remove the chicken from the oven and sprinkle with the lemon juice, cover the skillet tightly with aluminum foil and allow to rest for at least 10 minutes. Cut the chicken into quarters or however you like and serve hot with pan juices, cooked lemon and onions. I spoon some of the juice onto the top of chicken before serving.

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Quickie version of my Greek Lemon Chicken with potatoes

Posted on February 6, 2026 | Leave a comment

One of my most favorite go -to meals is my Greek Chicken- Sheetpan style with Potatoes and Lemons but the trick to that recipe is marinating at least 6-8 hours and it needs some planning which is just fine if I make the plan. Yesterday I decided to make this while I was in the supermarket and came home – no marinating and voila — not exactly the same but satisfied the craving for those flavors and didn’t have too marinate.

Easy peasy ingredients and you can adjust the seasonings to your own liking. Again , I prefer thighs to breasts but if you insist just watch your cooking time as the breasts tend to dry out. And this is skin-on bone in thighs.

The potatoes crisped up beautifully and if you’d like you can have some tzatziki sauce on the side for them. I used small Yukon Gold potatoes leaving the skin on– the skin is paper thin and eliminates the need for peeling.

This was just delicious — serve alongside a green salad or any veggie you’d like and you’ll have a most perfect meal.

Ingredients:

For Chicken:

1 package of chicken thighs, skin on bone in — app. 2 lbs

Kosher Salt and Freshly Ground Pepper and a drizzle of EVOO ( extra virgin olive oil) — for chicken

For Potatoes:

1 1/2 -2 lbs. potatoes I used Yukon Gold small potatoes, wash and cut into 1″ pieces

1 tsp. Kosher Salt

3/4 tsp. freshly ground black pepper

3 lemons– I used 2 small lemons for marinade and I sliced 1 for sheet pan

2 tbsp. dried oregano

1 1/2 tsp. dried thyme

3 garlic cloves, minced

1/4 cup water

1 tbsp. heaping dijon mustard

1/4 cup EVOO ( extra virgin olive oil)

*pinch of crushed red pepper — totally optional but we like the kick

Directions:

Preheat oven to 400 degrees

Dry off chicken thighs and drizzle with olive oil and season with kosher salt and freshly ground black pepper, set aside

In a large mixing bowl, combine potatoes, salt, pepper, lemon juice, oregano, thyme, garlic, water, dijon mustard, and EVOO , Mix well

Pour potatoes onto a well sprayed ( cooking spray like Pam) sheet pan. Arrange lemon between the potatoes, place chicken thighs on sheet pan — I like to make sure that the chicken is directly on the sheet pan

Bake at 400 degrees for an hour and check on it. I baked for about 1 hour and 15 minutes for perfect crispy skin and perfectly crispy potatoes

Now go and Enjoy this delicious meal!

j

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