Turmeric Chicken Skewers with Tangy Slaw

Enjoy these colorful chicken kabobs for a healthy meal al fresco! The turmeric in the marinade imbues the chicken with a golden hue and plenty of flavor. Chicken tenders skewer easily, and grill quickly. We paired these tasty chicken skewers with a fresh cabbage slaw that has just a touch of spice. The tangy slaw nicely complements the chicken on the color wheel, on the plate, and on the palate! Makes 6 kabobs.

Ingredients:
12 chicken tenders
Marinade Ingredients:
3 tablespoons olive oil
Juice and zest of
1 lime Juice and zest of
1 lemon
2 cloves garlic, minced
1/2 jalapeño, seeded and finely minced
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon turmeric powder
1/4 teaspoon crushed red pepper flakes
Tangy Slaw Ingredients:
1/2 small red cabbage, thinly sliced with a handheld mandoline
1/4 red onion, thinly sliced with a handheld mandoline
1 cup shredded carrots
Slaw Dressing: (blend together with food processor)
5 green onions
1/2 cup cilantro leaves
2 tablespoons red wine vinegar
1/2 jalapeño, with seeds
2 tablespoons mayonnaise
1/4 cup olive oil salt and pepper
Directions:
1. Whisk the marinade ingredients together in a small bowl.
2. Place the chicken tenders in a large resealable plastic bag. Pour the marinade into the bag, remove the excess air and seal closed. Place the sealed bag into a clean bowl, (just in case it leaks), and refrigerate for 30 minutes - 1 hour.
3. When ready to prepare the chicken, skewer on 2 tenders per metal skewer or soaked wooden skewer. If using wooden skewers soak for at least 30 minutes before skewering and grilling.
4. After the chicken is marinated - fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until thickest part of the thigh reaches 160 degrees F. After removing the chicken from the grill, the heat will continue to rise until it hits the food-safe temperature of 165 degrees F.
5. Meanwhile, prepare the tangy slaw. Mix the slaw vegetables with the dressing. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve grilled chicken skewers on a bed of tangy slaw.

Piri-Piri Chicken

Let dinner transport you to Portugal with our adaptation of Piri-Piri chicken! Key to this recipe is a long marination time. Just a bit spicy, this grilled chicken retains it’s juiciness while sporting a nice, crispy skin. Plus, this recipe allows you to brush up on your skills of butterflying a whole chicken (also called spatchcocking). The benefit of the spatchcocking technique is an even thickness for better grilling results. Makes 1 chicken.

Ingredients:
1 (4-5 lb) chicken, spatchcocked to lay flat

Piri-Piri Marinade:
4 cloves garlic
1 small shallot
2 Serrano peppers
1/4 cup fresh parsley
Zest and juice of 1 lemon
2 tablespoon red wine vinegar
1/4 cup olive oil
2 tablespoons sweet paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon brown sugar

Directions:
1. Prepare the marinade by blending all ingredients together in a small food processor.
2. Spatchcock the whole chicken. With the breast side down, cut on either side of the backbone from tail to neck, and pry apart. Cut the top of the breastbone and loosen the muscles on either side of the breastbone cartilage. Remove the breastbone, (keel bone), and further flatten the chicken open by pressing down.
3. Place the spatchcocked chicken into a bowl and pour the marinade over the chicken. Cover refrigerate, and marinate for at least four hours, or ideally overnight for up to 24 hours.
4. After the chicken has marinated, allow the chicken to warm up for 30 minutes before grilling.
5. Meanwhile, fire up the grill! Heat the grill to a medium-high heat. First, place the chicken on the grill with the breast side down. Close the grill lid, and let cook for 10-15 minutes until a nice char is formed. Then, carefully flip the bird over and grill for another 25-30 minutes. Flip again, and continue to grill until the thickest part of the breast reaches 165 degrees F. Let rest for 10 minutes before serving.

Pineapple Teriyaki Chicken Thighs

A simple marinade transforms chicken thighs into a succulent, flavorful dinner! These pineapple teriyaki chicken thighs are quick to grill, and pair well with a bowl of rice, fresh pineapple, and a garnish of green onions and sesame seeds. Try this recipe soon -- it just might become the family’s most requested dish this summer. Makes 6 thighs.

Ingredients:
6 boneless, skinless chicken thighs

Pineapple Teriyaki Marinade:
4 cloves garlic
1-inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 cup pineapple juice
1/2 cup soy sauce

Directions:
1. Mix the marinade ingredients together in a bowl until well combined.
2. Place the chicken thighs in a bowl with a tight lid. Pour the marinade into the bowl, and cover tightly. Refrigerate for at least 1 - 2 hours.
3. After the chicken is marinated - fire up the grill! Reserve the marinade for later (see step 4). When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the thigh reaches 160 degrees F. After removing the chicken from the grill, the heat will continue to rise until it hits the food-safe temperature of 165 degrees F.
4. Prepare the marinade for use as a basting sauce. First, it is essential to kill any bacteria. Do this by pouring the marinade into a small saucepan and bring it to a boil. Boil for a minimum of 2 minutes. Brush the cooked juices on the chicken during and after grilling.
5. Make it a meal! Serve the sliced, flavor-infused chicken thighs on a bed of rice. Brush the boiled marinade on top of the grilled chicken. Garnish the bowl with sliced green onions and chunks of fresh pineapple.