Spicy Sticky Chicken Lettuce Wraps

Loved this recipe the minute I watched grillmaster and iron chef, Bobby Flay,  make this on his new show 'BBQ Addiction'.  Talk about a budget-friendly, mouth-watering meal! This is about as simple as it gets to making something good even better:

1. Make a terrific sauce. 15 min. 

2. Add to grilled meat. 13 min.

3. Wrap in lettuce. 1 min.

It can be that simple.
Or, you can "complicate" matters by adding extras:, i.e. water chestnuts, sprouts, green onions, sautéed mushrooms, siracha sauce, and rice.  A lettuce burrito if you will. 

I marinated the meat in a little sesame oil, soy sauce, ginger and garlic while I prepped the sticky-spicy sauce and cooked the rice--just to add more Asian flare!

If you are feeling up to it…go for it!  But if time is of essence, keep it simple!

Tip:  The spicy chicken is also fantastic over rice and a little more satisfying!

Spicy Sticky Chicken Lettuce Wraps

Equipment:

Grill or Grill-skillet

Mixing Bowl, if marinating meat

Whisk

Medium sauce pan

Ingredients:

8 boneless, skinless chicken thighs

Canola oil, for brushing chicken

Salt & Pepper

Green Onions

Butter Lettuce

Sticky Spicy Marinade:

1 cup orange juice

1/2 cup ketchup

1/4 cup light brown sugar

2 Tbls white wine vinegar

1 Tbls Worcestershire sauce

Pinch of red pepper flakes

1 clove garlic, coarsely chopped

Instructions:

1. Wash your hands frequently while handling any raw meats!

---If you are choosing to marinate the meat or serve with rice, now is the time to prep for both of these.

---Remember white rice takes 15 minutes, but brown rice 45 minutes.

2. Combine marinade ingredients into a medium saucepan and bring to a boil.

3. Reduce heat to low and simmer, stirring occasionally, until thick--about 15 min. Set 1/2 cup aside.

4. Preheat your grill or grill skillet to 'HIGH' heat.

5. Remove chicken from marinade, pat dry, and brush with canola oil, then salt & pepper.

6. Grill smooth-side down, covered until a good sear / char develops. Approx 3-4 minutes, untouched!

7. Flip each thigh and lather with the marinade, cover and cook until seared, approx 4-5 minutes.

8. Flip again, lather with marinade and cook another 1-2 minutes uncovered.

9. Remove thighs and allow to rest x 5 min before slicing into thin strips.

10. Fill your lettuce cups, butter or ice-berg, add your extras and a little extra drizzle of marinade.

Pineapple Jalapeño Chicken

Life is good when you know what you are doing in the kitchen! Sometimes you just start making stuff up with whatever you have in your pantry and reserves,  because there is simply no time for the grocery store or going out.  That's exactly what happened the Monday after getting back from St Petersburg, Florida...we had chicken breasts, one jalapeño, some pineapple juice, lime juice, my fresh herbs, and of course, the usual spices: garlic and Tajin.  This just sort of made sense...and man, was it delish...totally hit the spot!

Before kids headed off to college, it was not uncommon that we'd get back from a late night flight and everyone would be starving after bad airplane food and long hours. Thinking on your feet and throwing something together for two teenage boys became a nightly challenge, but in that process of being creative you find great combinations of flavor--this recipe is one of those 'throw-together-recipes'--perfect for the grad student, college kid with an unpredictable schedule!

Try this the next time you have little time to prepare.
Add white, brown rice, roasted potatoes, a salad, carrots, a roll, make a sandwich--and don't look back!

Pineapple Jalapeño Chicken

Equipment:
Non-stick skillet with or without grill grates
(or use an actual grill if it's not 11:00 pm like the other night)
Pie Plate or Pyrex Dish for marinating
(if you have extra few hours, throw everything in this for a few hours)

Ingredients:
5 chicken breasts, skinless (5-6 oz prepackaged are ideal for this recipe)

olive oil
1-2 tsp of Tajin
3-4 garlic cloves, minced
1 lime, juiced
1/2 cup pineapple juice (or try orange juice, but the pineapple rocks)
Fresh herbs--oregano, basil, thyme
Salt & Pepper
1 jalapeño, seeds and all for the heat

Instructions:
1. Wash your hands.
2. Wash the surface of anything your chicken comes into contact with.
3. Prep your marinating dish with olive oil, garlic, salt and pepper.

4. Add Tajin, jalapeño slices, lime juice, and pineapple juice.

5. Add chicken.

6. Drizzle olive oil, garlic, jalapeño, salt & pepper, Tajin over chicken AGAIN.

7. Add your fresh (or dried) herbs

8. If time is not an issue, let these marinate for 1-2 hours if possible.
9. Pat chicken breasts dry.
10. Heat your skillet with 1-2 Tbls olive oil on MED-HIGH.

11. Sear the chicken breasts 4-5 minutes each until golden brown.

12. Add your sides, sit back and enjoy having one more option for your chicken!

Chicken Pepperoncini Hoagies

Hoagies are a great meal for the last few weeks of the semester.  They're like a meal in a sub roll and easy to throw together after a night of studying. If you are making chicken during the week, plan to make a few extra pieces for left-overs--when you are ready for the 'Chicken Pepperochini Hoagie', all you have to do is assemble and toast.

Even if you have not planned ahead, this is an easy recipe to have any given day in college, and I have listed the simplest way to get there below if you are starting from ground zero. 

Time Saver Tip:

Use prepackaged spice mixes from McCormick's Recipe Inspirations to avoid purchasing expensive spices you may not use frequently. 

Equipment:

Large non-stick skillet

Knife 

Mixing bowl, for marinating meat

Toaster oven or regular oven

Ingredients:

3-4 chicken breasts, sliced into thin strips

McCormick's Recipe Inspirations 'Garlic Lime Chicken Fajitas' packet, plus:

1/4 cup lime juice

1/4 cup orange juice

1/4 cup of olive oil

1 tsp of salt 

1 tsp of pepper

Pepperochini, sliced

Pepperjack cheese (or whichever you prefer)

Mayonnaise

Instructions:

1. Wash your hands.

2. Prepare the McCormick's marinade in a medium mixing bowl or Ziplock bag.

3. Slice the chicken into strips and marinate x 30 minutes or longer.

4. Drain the chicken when ready to cook.

5. Heat a large non-stick skillet with olive oil and/or butter.

6. Sear the chicken in a single layer until the strips begin to turn golden brown.

7. If you notice the skillet seems "soupy" and "wet", then drain off the excess liquid.

8. Once the meat is browned, add some fresh lime, and set aside.

9. Prep your hoagie roll or soft baguette with mayonnaise.

10. Add your chicken, pepperochini, and cheese.

11. Place in toaster oven until cheese begins to melt, broil for a few minutes.

12. Sit back and relax cuz' it's time to eat!

The Burger Alternative Greek

Stumbled upon this idea at work when a new place opened up called 'Hash' on N. Western in Chicago, IL right around the corner from our office.  Simple, different, tasty menu, including a variation of this one.  So, I figured why not?  We have the building blocks from previous blogs.  Time to practice some of those skills.  The Burger Alternative--Greek Chicken Sandwich.  It's better for you, less fat, big taste, and fun to make with a bunch of friends around the table.  Who doesn't like a 'make-it-yourself' meal?

Remember the Bandilicious Chicken Marinade. You will simply add fresh or dried oregano to the base marinade, and use thinner chicken breasts for quicker cooking.  This will be a cinch if you get the chicken marinating before you head to class.  Pick up the condiments on your way home.  Make the quick mayo-tzatziki spread.  Call your friends.  Sear the chicken. Put it all out on the table.

Skill Level:  Freshman Level, but several steps and planning involved.  Must be able to organize thoughts and actions.

Cost:  $15 / 4-6 servings

Equipment:

Non-stick skillet

Meat Mallet / Tenderizer, if pounding chicken

Marinating dish or tupperware (large enough to hold all chicken breasts)

Ingredients:

3-4 large chicken breasts, pounded to 1/4" thickness and marinating

2 Tbls fresh oregano, chopped

Tzatziki-Mayo:

1 cup Greek Plain Yoghurt

2 Tbls mayonnaise

1/3 cup shredded cucumber

Salt and pepper

1 tsp Lemon juice

Condiments:

Feta Cheese, crumbled

Red Onion, thinly sliced

Cucumber, thinly sliced

Tomato, thinly sliced

Lettuce

Capers, optional

Vinagrette, optional

Sesame Buns, toasted with butter

Instructions:

Step A:  Make The Marinade & Pound The Chicken

--review blog Bandilicious Chicken Marinade

--add 2 Tbls of fresh oregano to marinade (or 2 tsp dried oregano)

--pound chicken to 1/4" thickness or slice large chicken breasts CAREFULLY in half lengthwise

--marinate for several hours

--let meat come to room temperature and pat dry before searing or grilling

Step B:  Make Tzatziki Mayo

--combine greek yoghurt, mayo, and cucumbers

--set aside

Step C:  Prep Condiments and Set The Table

--Slice and  plate all of the veggies

--toast and butter the buns

Step D:  Sear The Chicken

--if grilling or using a non-stick skillet, make sure the pan is 'HOT' with a little oil

--sear 1/4" chicken breasts 3-4 minutes on each side.

--leave the chicken alone while you are searing.  It should release from the skillet easily if properly seared.

Step E:  Assemble everything. Make good conversation.  Listen well.

--repeat again next week.