Chicken with Caramelized Apples and Pears
1 pound boneless, skinless
chicken thighs
½ teaspoon pepper
3 tablespoons butter
½ medium red onion, thinly sliced
1 medium pear, thinly sliced
1 medium Gala apple, thinly sliced
2 teaspoons brown sugar
½ cup balsamic vinaigrette
Fresh thyme
Fresh rosemary
Salt and black pepper to taste
Salt and pepper each chicken thigh. In a large skillet, brown chicken on both sides in butter; remove and keep warm. In the same skillet, sauté onion until tender. Add pear, apple, and brown sugar; cook three minutes longer. Stir in vinaigrette, thyme, and rosemary. Return chicken to skillet and bring to a boil.
Reduce heat and simmer uncovered for 4 to 6 minutes or until chicken juices run clear, measuring 165˚F. Slice chicken diagonally and serve with your favorite rice. Makes four to five servings.
Ginger-Lime Chicken Kabobs
1 pound boneless, skinless
chicken breasts
1 bell pepper
Grape or cherry tomatoes
Marinade
2 tablespoons olive oil
2 tablespoons honey
2/3 cup lime juice
3 teaspoons lime zest
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
1/8 teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon salt
Combine marinade ingredients and reserve about ¼ cup of marinade for basting kabobs on the grill. Cut chicken breasts into 1- to 2-inch pieces. Pour the remaining marinade over chicken and marinate for at least thirty minutes (or up to eight hours) in the refrigerator.
If using wooden skewers, soak in water for at least thirty minutes before cooking. Wash tomatoes and bell pepper and cut bell pepper into 1- to 2-inch pieces.
Construct kabobs alternating between chicken, bell pepper, and tomatoes. Bring grill to medium heat and grill kabobs for four to five minutes with the lid closed. Brush kabobs on both sides with reserved marinade, flip over kabobs, and cook for four to five more minutes, or until chicken is fully cooked (165 degrees).
Let kabobs rest for three to five minutes before serving. Makes four to six servings.
Sweet and Salty Chicken Thighs
4 boneless, skinless chicken thighs
1½ tablespoons apple cider vinegar
1½ tablespoons soy sauce
1½ tablespoons maple syrup
½ teaspoons black pepper
2 tablespoons cooking oil
Salt to taste
Combine apple cider vinegar, soy sauce, maple syrup, and ground pepper in a small bowl.
Use a paper towel to pat the chicken thighs dry. Season generously with salt on both sides.
Heat cooking oil in a large skillet set over medium-high heat. When the oil is hot, add chicken thighs. When they begin to turn brown and crispy (after about three to four minutes), flip them over and brown the other side. Pour the maple syrup mixture over the chicken and bring it to a boil. Turn down the heat slightly, and let the maple syrup mixture boil and reduce. Stir chicken around to completely coat in the glaze. When the chicken thighs are cooked through and the sauce is thick and syrupy, remove the chicken from the heat and serve immediately. Makes four servings.
Photos: Gravity group
