Poultry Recipes

Chicken Piccata

4 boneless skinless chicken breasts
1/2 cup flour
1 lemon
2 tablespoons olive oil
salt & pepper to taste

1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced
1/2 cup white wine or chicken stock
3 tablespoons capers
2 tablespoons fresh parsley

1. Trim chicken breast, removing excess fat, tendons and silver skin
2. Combine the flour, lemon zest (1/2 a lemon zested), salt & pepper.  Dredge the chicken in flour mixture.
3. Heat olive oil over medium high heat & cook chicken about 4-5 minutes per side or until just until cooked through.  Cook in batches if you cannot fit into pan.  Remove from pan & place in a dish to keep warm.
4. In the same pan, melt 1/4 cup butter & add flour to create a roux.  Whisk until smooth.  Cook 1-2 minutes.
5. Gradually stir in chicken broth whisking after each addition until smooth.
6. Add lemon juice, white wine & capers.  Simmer 3 minutes, whisking occasionally.
7. Add chicken back to pan & simmer 2-3 minutes. Stir in parsley & serve over cooked pasta.


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Lemony Grilled Chicken

1 cup olive oil
2/3 cup lemon juice
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 lbs) or substitute other skin-on, bone-in chicken parts
8 bone-in chicken thighs (2 lbs) or substitute other skin-on, bone-in chicken parts

-In a small bowl, whisk the first 5 ingredients until blended, stir in onions
-Pour 1 1/2 cups marinade in a large resealable bag. Add chicken, seal bag, & turn to coat
-Refrigerate the bag of chicken overnight. Cover & refrigerate the remaining marinade overnight also
-Prepare the grill for indirect heat
-Drain the chicken, discard the marinade in the bag, & place chicken on the grill-skin side up
-Grill, covered, over indirect heat for 15 minutes. Ocasionally baste the chicken with the remaining marinade. Turn, grill 15-20 minutes longer, or until a meat thermometer reads 180 degrees F
Serves 8

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Grilled Margarita Chicken

2/3 cup fresh cilantro, chopped
1/4 cup orange juice
2 tablespoons black pepper
3 tablespoons tequila
2 teaspoons garlic powder
3 tablespoons of triple sec
2 teaspoons onion salt
2 tablespoons honey
1/2 cup margarita mix
1/4 cup lime juice
1 cup light olive oil
6 boneless skinless chicken breast halves

-Add the first 6 ingredients to a blender and puree on high speed until smooth, then reduce the speed to medium-low, and slowly add the olive oil until creamy
-Place the chicken breasts in a resealable plastic bag or bowl, pour marinade over and toss to coat. Place in the fridge for 5 hours
-Preheat the grill to medium-high heat and lightly oil the grill grate
-Remove the chicken from the marinade, shake off excess liquid, and discard the remaining marinade.
-Grill the chicken until tender and juices run clear, about 7 minutes per side
-Allow the chicken to rest about 5 minutes before serving
Serves 6

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Grilled Cornish Game Hens

1/2 onion, chopped
1 teaspoon hot pepper sauce
2 garlic cloves, chopped
1 tablespoon pepper
1 cup lemon juice
1 teaspoon celery salt
1/2 cup olive oil
1 teaspoon salt
1 tablespoon white wine
1 teaspoon worcestershire sauce
1 (1 1/2 pounds) Cornish game hens

-In a large bowl mix all ingredients, except the hens. Once it’s all mixed together well, add the Cornish game hens to the bowl and coat them evenly with the marinade. Cover & marinate in the fridge for at least 4 hours
-Preheat the grill to medium high heat & lightly oil the grate
-Cook hens about 1 hour on the prepared grill, brushing occasionally with the remaining marinade, until no longer pink and the juices run clear
Serves 4

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Turkey Mustard Burgers

1 pound ground turkey
1/4 cup minced red onion
1 tablespoon dijon mustard
1 teaspoon coarse salt
1 tablespoon olive oil, or as needed
4 hamburger buns
1 cup baby arugula
1 avocado-peeled, pitted, & sliced
4 slices of green bell pepper
1/2 cup grated parmesan cheese

-Mix the first 4 ingredients together, form into 4 patties, & refrigerate for 30 minutes
-Preheat the grill to medium high heat & lightly oil the grate
-Drizzle olive oil over the burgers. Cook the burgers on the grill until no longer pink in the center & the juices run clear, about 4-5 minutes per side. Internal temperature should be at least 165 degrees F
-Serve on buns topped with arugula, avocado, green bell pepper, & parmesan cheese

Full Recipe