Spicy Honey Chicken Kabobs

I got ton of boneless chicken thigh at safeway's yesterday since they were $1.77 per pound. I am not sure what I am going to do exactly with them.  I cleaned them and cut them into small pieces and decided to make kabobs out of them.  Check out the result.  It's so yummy!

I used my NewWave oven to grill them.  They turned out Perfect!

 Ingredients

·       2lbs of boneless chicken thigh.

·        2 teaspoons vegetable oil

Rub:

·        2 teaspoons of garlic powder

·        2 teaspoons chili powder (add more if you like it more spicy)

·        1/2 teaspoon onion powder

·        1/2 teaspoon coriander

·        1 teaspoon kosher salt

·        1 teaspoon cumin

Glaze:

·        1/2 cup Honey

·        1 Tablespoon Cider Vinegar

Instructions

1.      Combine the rub spices in bowl and mix well.

2.      Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

3.      While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.

4.  I added a little of Tandoori seasoning with olive oil in a bowl and brush on them on the last minutes.  They tasted wonderful!

Lemongrass chicken stir-fry with Curry

Have you ever try lemongrass chicken stir-fry with curry before? It's a very tasty dish. In fact, this dish would go well with rice. I made this yesterday for my hubby. Since he loves spicy food so much, I added extra chilli peppers for him. Also, I added a little curry to give it an interesting flavor.



You will also need garlic, shallots, chilli peppers.


Put everything together and marinade for at least 30 minutes or so.


Stir-fry it with olive oil .


And voila`, dinner is ready.


Ingredients:
2 lbs of chicken ( I used dark meat since it tastes better than white meat.)
2 TBS of chopped lemongrass
1 tsp of ginger
1tsp of curry powder
2 tsp of fish sauce
1 tsp of sugar
1/2 tsp of salt
3 cloves of shallot, chopped
3 cloves of garlic, chopped
2-3 chill peppers (add more chilli pepper if you like it spicy)

Method:
1. Mixed all the ingredients with chicken and marinade for 30 minutes or so.
2. In a wok, add 1 TBS of olive oil.
3. Add ginger, garlic, shallot, lemongrass. Stir-fry until fragrant.
4. Add in chicken and the rest of the seasoning.
5. Add salt, sugar, chilli peppers until it suit your taste.

This can be served with rice or noodles.

Enjoy!

Garlic Roast Chicken

It has been a while since we had chicken. Therefore, I made this garlic roast chicken for dinner tonight. It turned out perfect. It's very juicy and tender. Also the onions, potatoes and carrots are super sweet. Check it out.

This recipe I found from the food network by Ina Garten. As always, I made a little modifications to suit my taste. Instead of using lemon, I used tangerine because I am too lazy to go to grocery just to buy a lemon. Also, I like sweet potatoes better than regular potatoes. And I sprinkled thyme on top of the chicken along with olive oil. Also, I added the Montreal Steak seasoning on top of the chicken. This will give the skin the crunch.

Ingredients:

• 1 (5 to 6-pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 heads garlic, cut in 1/2 crosswise
• 1 lemon, halved ( I used tangerine)
• 1/2 large Spanish onion, thickly sliced ( I used regular onion)
• 4 carrots cut diagonally into 2-inch chunks
• 2 large Yukon gold potatoes, cut into 6 pieces (I used sweet potatoes)
• 4 tablespoons butter, melted

Methods:

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.