Thanks to drought, high grain prices, and rising interest rates, beef prices have remained high over the last few months. If your bar or restaurant is looking to replace that steak or hamburger on the menu with something a little more affordable, you may want to try some of these chicken recipes.
Did we mention September is also National Chicken Month and that chicken is the most consumed meat in the United States? We're not trying to ruffle any feathers in the beef industry, but chicken seems like a good bet this fall and winter!
Ray's Chicken Piccata Recipe
Ingredients:
6 oz chicken breasts (2 each)
18 capers
2 tbsp lime juice
6 cherry tomatoes
½ cup chicken stock
4 tbsp seasoned flour
1 tsp garlic, minced
1 tsp shallots, minced
3 tbsp blended oil
6 oz angel hair pasta
1 oz garlic butter
salt and pepper, to taste
Parmesan cheese, to taste
Garlic butter:
- 4 cloves garlic, sliced
- zest of ½ lemon
- chives, finely minced
- ¼ cup lime juice
- 1 lb butter
- ¼ cup white wine
Seasoned flour:
- 4 cups all-purpose flour
- 2 tsp salt and pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
Directions:
- Prepare the chicken:
- Cut the chicken breasts lengthwise and pound them out to flatten.
- Lightly coat the chicken in seasoned flour.
- Cook the chicken:
- Heat a sauté pan over medium heat.
- Add the chicken to the pan and sear until golden brown.
- Add the garlic, shallots, cherry tomatoes and capers and lightly sauté.
- Make the sauce:
- Add the chicken stock to the pan and reduce by half.
- Add the lime juice and reduce again by half.
- Stir in a little butter to thicken the sauce.
- Prepare the pasta:
- Cook the angel hair pasta for 7 minutes or until al dente.
- Add garlic butter and mix until it melts into the pasta.
- Season with Parmesan cheese, salt and pepper to taste.
- Garlic butter preparation:
- Slice garlic cloves and place them in a sauté pan over medium heat.
- Add 1 tbsp oil and the zest of half a lemon.
- Add white wine and reduce by half.
- Add lime juice and reduce by half again.
- Slowly melt the butter over low heat to thicken the sauce.
- Seasoned flour preparation:
- Combine all-purpose flour, salt, pepper, garlic powder and onion powder in a bowl. Mix thoroughly.
Maple Fried Chicken
Ingredients
8 Chicken drumsticks (or other chicken parts, such as thighs/wings etc.)
4 Cups Buttermilk
2 Cups Monin Maple Spice Syrup
2 Tablespoons Salt
2 teaspoons paprika
1 teaspoon cayenne pepper
All-purpose flour
Directions:
- Combine the buttermilk, syrup, salt and spices and mix well.
- Put the chicken into a zip-top freezer bag and pour the buttermilk mixture over, getting out as much air as possible in the process. Leave to marinate for at least an hour, preferably overnight.
- Set a deep fryer to 325°, and an oven to 350°.
- Drain the chicken of the buttermilk mixture and toss into a bowl of flour to coat, shake off excess and drop each piece into the deep fryer for 5 minutes or until golden brown.
- Remove the chicken from the fryer and place onto a sheet tray fitted with a cooling rack and insert into the oven to finish cooking for 10 minutes or until the internal temperature has reached 165°.
Passion Fruit Grilled Chicken & Romaine Lettuce
Recipe: Manny Hinojosa, Mixologist & Brand Ambassador, Cazadores Tequila
Ingredients:
Grilled Chicken:
2 oz. Tequila Cazadores
4 oz. The Perfect Purée of Napa Valley Passion Fruit Concentrate, thawed
2 chicken breasts, cut in half
A pinch of salt
A pinch of pepper
A pinch of garlic powder
Parmesan cheese
Lettuce:
3 heads of Romaine lettuce
2 tsp. olive oil
Pinch of salt & pepper
Directions:
Chicken:
- Marinate chicken with passion fruit concentrate, tequila, salt, garlic, and pepper for 1 hour.
- Grill chicken breast until fully cooked.
Romaine Lettuce:
- Season Romaine lettuce with olive oil, salt, and pepper.
- Grill lettuce for 2 minutes on each side.
- Combine lettuce with slices of chicken. Top with Parmesan cheese.
Chai Butter Chicken
Ingredients:
Chicken:
1 cup Greek yogurt
1 Tbsp. garam masala
1 Tbsp. salt
1 1/2 lbs chopped boneless, skinless chicken thighs
Butter Chicken Curry:
1 yellow onion, diced
1 Tbsp. minced ginger
6 cloves garlic, minced
1 Tbsp. garam masala
1 1/2 tsp. turmeric powder
2 tsp. paprika
2 tsp. cumin
1 tsp. red chili flakes
1/2 tsp. cayenne
14 oz can crushed tomatoes
2/3 cup water
1 cup heavy cream
1/3 cup Monin Chai Concentrate
2 Tbsp. unsalted butter
Cilantro for garnish
- Whisk together yogurt, garam masala, and salt. Add the chicken and toss till completely coated. Store in the fridge for 30 minutes or let sit over night.
- In a pan on medium-high heat, cook chicken for 2-3 minutes on each side then set aside.
- Lower the heat to medium and add onions, ginger, and garlic and let cook for 2-3 minutes.
- Add the spices to the vegetables and let them cook for 1-2 minutes.
- Deglaze the pan with the water and then add the crushed tomatoes. Let simmer for 5-8 minutes until reduced.
- Add in the cream and chai concentrate and stir until thickened. Bring the curry to a simmer and then reduce the heat to low for 3-5 minutes.
- Remove from heat and stir the butter in until completely incorporated into the curry.
- Add salt and pepper to taste. Serve immediately with cilantro or store in a tightly sealed container in the fridge.
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