Category: Chicken

Oven Roasted Chicken

Posted on by Dawn Jacobs

Roasted chicken

This is a pretty easy cook that can be used for many different meals.  

I used a whole chicken for this dish.  I spatchcocked the chicken which involves cutting the back of the chicken and spreading it out with the breast up.  With it spread out, I rubbed some olive oil on the skin and added some Greek Freak spice from Spiceology.  

I used a meat probe by Meater and cooked it the oven which was preheated to 425 degrees until the internal temperature was 165.  The bird cooked for about an hour.  After taking it out, I let it rest for about 10 minutes to keep the juices in.  

After it rested, it just needed to be cut into the parts and then picking the remaining meat off of the bones.  

Add some spicy (rich flavored, not hot) chicken to your regular cooking schedule.  It’s super versatile and can be used for many different meals.  

 

Grilled Chicken Citrus Tacos

Posted on by Dawn Jacobs

Grilled Chicken Citrus Tacos

INGREDIENTS

4 boneless, skinless chicken thighs

1 tablespoon cilantro

*4 tablespoons extra virgin olive oil, avocado oil, or  grapeseed oil

1 teaspoon chili powder

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-1/2 teaspoons lemon zest or lime zest

2 tablespoons fresh lime juice 2 tablespoons of lemon juice

INSTRUCTIONS

One at a time, place the chicken thighs in a 1-gallon zip-lock bag.

Mix all of the ingredients above together in the bag. Zip up the bag and massage the marinade into the meat until evenly coated.

Place in the refrigerator let the chicken marinate for 1-2 hours.

Take chicken out of the refrigerator and let it come to room temperature for 15 minutes.

Preheat the grill to high heat.

Place the chicken thighs on the grill and cook, covered, for 5 to 7 minutes per side.

Do not overcook. Internal temperature should be 160.

Transfer the chicken to a platter and let sit for 10 minutes before slicing.

I make extra to have during the week for salads. I use this meat for soft tacos, and I like to serve it with Mango salsa.

 

 

Citrus Coleslaw

2 cups Shredded green cabbage

1 cup shredded red cabbage

1 cup shredded carrots

1/2 cup chopped cilantro

1/2 cup chopped green onion

juice of 2 limes

1 tablespoon of olive oil

2 tsp honey or more to taste

pinch of salt

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Before I grill I use a brush on the grill and then I rub an onion in oil and rub that onion over the top of the grill before putting any meat on the grill.  I then grill the onion and service it with the food.