Maple-Mustard Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 1/3 cup spicy brown mustard 
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion 
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced

• 8 bone-in chicken thighs, skinned 
• 1/4 teaspoon kosher salt
• Cooking spray 

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. 
2. Add chicken to bag; seal. Chill 2 hours.
3. Preheat grill to medium-high heat.   (or roast them in the oven for an hour or so)
4. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Chicken Tequila Fettuccine

This dish is complex, with a slightly smoky flavor.  Don't let the strange ingredient combo scare you - it's good eats!

INGREDIENTS 

• 1 1/4 pounds skinless, boneless chicken breast halves - cubed
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 5 tablespoons tequila
• 4 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1/4 red onion, sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, sliced
• 1 (16 ounce) package fettuccine pasta
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. Grill chicken.
2. In a medium saucepan, saute the garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. 
3. Add the stock, tequila, soy sauce, and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
4. In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
5. Meanwhile, cook fettuccine according to package directions.
6. When the peppers have wilted, add the chicken. Toss and add the reserved tequila/lime paste and cream. 
7. Bring to a boil. Gently simmer until sauce is thick. 
8. Toss with well drained fettuccine. Serve.

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Original recipe: No idea.  None of the recipes I can find by googling it look the same? This, Maybe?

Posted by Jasmine

Brown Sugar Pineapple Chicken

Ingredients

Chicken:

• 2 lbs chicken tenderloins, or thin-cut breasts
• 1/4 cup olive oil
• 2 tsp cornstarch

Marinade/Glaze

• 1 cup CANNED pineapple juice
• 1/3 cup + 1 tbsp packed brown sugar
• 1-2 tbsp lemon juice (1 for less tang)
• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1 tbsp sweet thai chili sauce
• 1 tsp EACH salt, garlic powder, ginger powder
• 1/2 tsp onion powder

Other:

• Chopped green onions (optional)
• Additional chili sauce to taste
• This dish goes very well with grilled pineapple as a side.

Directions (read through to determine grill or stovetop method)

1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.


2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.


3. GRILL DIRECTIONS: Preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)


4. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.


5. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).


6. STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.


7. Whisk 2 teaspoons cornstarch to reserved Glaze and add to now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

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Original Recipe: Carl's Bad Cravings

Posted by Emilee