If you are entertaining for the Fourth of July or Labor Day, attending a family reunion, or just feeding the family this summer, think no further than chicken when deciding what to cook.
From the National Chicken Council and the U.S. Poultry & Egg Association, here are two new chicken recipes that are perfect for summer dining. These recipes, adapted from cookbooks by leading chef authors, can easily be doubled or halved, according to the number of people being served.
To ensure that the chef gets a well-deserved summer vacation, consider cooking more of each dish that will actually be eaten at one meal, and refrigerating or freezing the leftovers to enjoy later.
Grilled Chicken with Sweet Corn and Pepper Relish, from Weir Cooking Recipes from the Wine Country by PBS television chef Joanne Weir, features chicken paired with the best of the summer bounty. Start by marinating chicken breasts in a mixture of olive oil and lemon peel; this seemingly light combination gives a surprisingly powerful flavor to the grilled chicken. While the chicken is cooking, stir together fresh corn kernels, red, yellow and green pepper, red onion, parsley, olive oil and red wine vinegar to make a deliciously fresh accompanying relish. Perfect for a weekend party and easy enough for a family weeknight meal, serve a green salad with this dish to make a complete meal.
For simple entertaining around the pool or an easy transport to an outdoor concert or picnic, try Broiled Peanut Chicken Wings. Chicken wings are always a favorite with adults and kids alike, and can be served as a snack, appetizer or the entrÃ©e portion of a meal. In this recipe adapted from Lynn Alley’s The Gourmet Toaster Oven, chicken wings are marinated in a sauce of peanut butter, peanut oil, ginger, vinegar, lemon juice, garlic and tamari, a top grade soy sauce. Broil the wings for just ten minutes on each side, just until slightly blackened. If serving as part of a picnic menu, add vegetables and dip, a fruit salad and brownies or cookies for a complete meal.
GRILLED CHICKEN WITH SWEET CORN AND PEPPER RELISH ~
6 chicken breast halves, boneless and skinless
7 tablespoon extra virgin olive oil, divided
1 ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
2 cloves garlic, diced
3 tablespoon parsley, chopped
4 tablespoon red wine vinegar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Prepare gas or charcoal grill or preheat broiler.Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 – 5 minutes more.
To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired. Serves 6.
Nutrition Analysis, Per Serving:
200 calories; 5 g fat; 1 g saturated fat; 0 g trans fat
Adapted from Weir Cooking Recipes from the Wine Country by Joanne Weir,Time Life
BROILED PEANUT CHICKEN WINGS~
4 – 41/2 pounds chicken wings (about 15 – 20 wings)
1/2 cup chunky peanut butter
1/4 cup peanut oil
2 tablespoon apple cider vinegar
2 tablespoon tamari
2 tablespoon lemon juice
2 cloves garlic, pressed
1 piece (1/2 inch) ginger, peeled and grated
1/4 cup cilantro, chopped
In large bowl, combine peanut butter, peanut oil, vinegar, tamari, lemon juice, garlic and ginger. Whisk well to blend. Set aside.
Remove tips from wings and cut chicken wings in half at the joint. Add chicken pieces to bowl with peanut sauce, toss well to coat thoroughly. Marinate chicken in refrigerator for at least four hours, or overnight.Preheat broiler. Line baking sheet with aluminum foil; place wings on sheet leaving space between each wing. Broil wings on one side for about nine minutes, until browned. Turn wings over and broil on other side for additional nine minutes, until wings just begin to blacken.Remove to platter and garnish with chopped cilantro before serving. Serves 4.
Nutrition Analysis, Per Serving:
750 calories; 58 g fat; 13 g saturated fat; 0 g trans fat
Adapted from The Gourmet Toaster Oven by Lynn Alley,Ten Speed Press
Photos courtesy of the National Chicken Council and the U.S. Poultry & Egg Association