• 6 pounds bone-in, skin-on chicken pieces
• Brine for Chicken or Pork (recipe below)
• 1 stick butter, melted
• ½ cup lime juice
• ½ cup chopped cilantro
• 2 tablespoons Italian seasoning mix
• 1 tablespoon granulated onion
• 1½ teaspoons granulated garlic
• black pepper

Brine for Chicken or Pork

• 2 cups chicken broth
• ½ cup kosher salt
• ½ cup brown sugar
• ½ cup cane syrup
• ½ cup Ponzu sauce*
• ¼ cup Worcestershire sauce
• 2 bay leaves
• 1 tablespoon black pepper
• 2 tablespoons granulated onion
• 2 tablespoons granulated garlic
• 1 quart water
• 1 quart ice

*Ponzu is a Japanese sauce made with lemon juice or rice vinegar, soy sauce, mirin or sake, kombu, and dried bonito flakes. If you’ve ever had shrimp tempura, chances are, it was served with ponzu for dipping. It can be found in the Asian section of well-stocked grocery stores.

Brined Grilled Chicken

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• 2 sheets puff pastry, thawed according to package directions
• 1 cup your favorite basil pesto, in all
• 2½ cups shredded rotisserie chicken, in all
• 1 cup sliced green onion tops
• 1 8-ounce ball fresh mozzarella, thinly sliced
• 1 large egg, well beaten
• 1 tablespoon half & half
• 4 tablespoons finely grated Parmesan cheese

Chicken Caprese Hot Pockets

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• 1½ pounds boneless, skinless chicken tenders
• 1 tablespoon plus 1½ teaspoons Creole seasoning mix, divided
• 2 cups buttermilk
• 2 tablespoons your favorite hot sauce
• 1 tablespoon Creole mustard
• vegetable oil for frying
• 2 cups flour
• ½ cup cornmeal*
• cayenne pepper to taste (optional)
• salt and pepper to taste

*Note: If you have masa on hand, substitute about ¼ cup and reduce cornmeal to ¼ cup; it adds a big burst of corn flavor.

Hot and Crisp Chicken Tenders

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• 6 trimmed chicken thighs
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons ground ginger, divided
• 2 tablespoons hoisin sauce, divided
• 2 tablespoons cooking oil, divided
• 5 cloves of garlic, minced
• 1 tablespoon minced ginger
• ¼ cup soy sauce
• 1 tablespoon bourbon whiskey
• 1 tablespoon apple cider vinegar
• ¼ cup brown sugar
• ¼ white sugar
• 1 tablespoon cornstarch, if needed

Bourbon Chicken

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• 1½ pounds tomatillos husked, scrubbed and rinsed, and quartered
• 2 garlic cloves peeled
• ½ cup coarsely chopped white onion
• 1 to 2 serrano chiles stemmed, seeding optional
• 1½ cups coarsely chopped cilantro leaves and upper part of stems
• 1 teaspoon kosher or sea salt or to taste
• ¼ cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream or heavy cream
• 12 Corn tortillas
• 3 cups shredded cooked chicken, hot
• 3 cups Oaxaca or Muenster cheese, grated

Enchiladas Suizas

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• 1 pound chicken cutlets
• Creole seasoning to taste
• ¼ cup olive oil
• 1 medium onion
• 6 cloves garlic, thinly sliced
• crushed red pepper flakes to taste
• 1 tablespoon tomato paste
• ¼ cup red wine
• 1½ pounds ripe cherry tomatoes, quartered
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ cup Italian-seasoned fine breadcrumbs
• ¼ cup grated Parmesan
• 1 egg, well whisked
• ¼ cup buttermilk
• ¼ cup cooking oil
• 8 ounces dried bucatini, linguine, or spaghetti
• ¼ cup chopped parsley leaves
• sliced green onions, freshly grated Parmesan, for garnish

Chicken Fra Diavolo

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Mexican Chicken

• 3 chicken breasts, flattened using a rolling pin
• 2 tbsp (30 ml) vegetable oil, plus more for pan
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Juice of 1 lime
• 1 tbsp (20 g) honey
• 2 tbsp (15 g) fajita spice
• 1 large clove garlic, peeled and minced
• 3 tbsp (8 g) finely chopped fresh cilantro
•  

Sour Cream Dressing

• ¼ cup (60 g) sour cream
• 2 tbsp (28 g) mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lime juice
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of ground white pepper
• 3 tbsp (45 ml) water
•  

Corn Salad

• 1 cup (175 g) cooked corn (grilled is great!)
• 10 mixed red and yellow grape tomatoes, sliced in half
• 1 avocado, peeled, pitted and sliced
• 1 head romaine lettuce, roughly chopped
• 3 tbsp (8 g) chopped fresh cilantro
• ½ red onion, sliced
• 2 hard-boiled large eggs, quartered
• 1½ oz (43 g) blue corn nacho chips

Mexican Grilled Chicken and Corn Salad

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For the Balsamic Dressing:

• ¼ teaspoon red pepper flakes
• 1 garlic clove, grated
• ¼ cup balsamic vinegar
• 2 tablespoons creme fraiche or plain full-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon maple syrup or honey Kosher salt

For the Milanese:

• ¼ teaspoon red pepper flakes
• 1 garlic clove, grated
• ¼ cup balsamic vinegar
• 6 boneless, skinless chicken breasts
• ⅓ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• Kosher salt
• 4 large eggs
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup sesame seeds
• Neutral oil, for frying

To Assemble and Serve:

• 12 to 16 ounces arugula
• Kosher salt and freshly ground
• black pepper
• Wedge of Parmesan cheese
• Lemon wedges

Crispiest Chicken Milanese with Spicy Balsamic Arugula

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• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 1 cup Sofrito (click here)
• 1 plum tomato, diced
• ½ cup pitted green olives
• 3½ pounds boneless, skinless chicken thighs and breasts
• 1 pound (2¼ cups) medium-grain white rice
• 5 cups chicken stock, warmed
• 1 bunch cilantro, roughly chopped
• Kosher salt and freshly ground black pepper
• 1 cup fresh or thawed frozen green peas
• 1 (12-ounce) jar roasted red peppers, drained and diced
• hot pepper vinegar, for serving

Chicken and Rice

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• 1 large yellow onion, roughly chopped
  
  10 garlic cloves, roughly chopped
  
  1 large red bell pepper, roughly chopped
  
  3 cubanelle or banana peppers, roughly chopped
  
  1 bunch cilantro, roughly chopped

Sofrito

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