Ingredients: 1 pound boneless/skinless chicken breasts 4 Tablespoons butter 2 Tablespoons flour 1 Tablespoon olive oil 4 cloves garlic (2 Tablespoons, finely chopped) 1 cup whole milk 1 cup sour cream 8 ounces linguine (or other flat noodles) Seasoning: 2 teaspoons smoked paprika 2 teaspoons rosemary 2 teaspoons thyme 1 teaspoon ground garlic 1/2 teaspoon cayenne pepper 1/2 teaspoon basil 1/2 teaspoon oregano Salt & Pepper to taste Directions: Combine seasoning ingredients Slice chicken into two halves, if large.

Original recipe by Katie Lee Biegel Ingredients: One 4- to 5-pound chicken, cut into 8 pieces Kosher salt and freshly ground black pepper 1/2 cup olive oil 1/2 cup balsamic vinegar 1/2 cup pitted dates, quartered 1/2 cup pitted Cerignola olives, halved 1/4 cup capers with brine 1/4 cup chopped fresh Italian parsley 1 tablespoon dried oregano 8 cloves garlic, peeled and finely pureed or grated 2 bay leaves 2 tablespoons light brown sugar 1/2 cup white wine Directions:

Since getting a pellet grill, I’ve been doing a lot more smoking than grilling. Here’s my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd. Ingredients: 2 pounds wings Dry rub (I use this one) Wing sauce (like this one, optional) Directions:

These proportions make a very tart sauce, which I loved. Halve the lemon juice, or add more honey to taste. Ingredients: 2 boneless/skinless chicken thighs 4-6 cloves of garlic chopped finely (depending on size) 6 whole cloves of garlic Equal amounts of lemon & honey (about 1/4 cup). This made it tart, which I loved, but if you want it on the sweeter side, use more honey, or less lemon juice!

Servings: 4 Difficulty: Medium Prep time: 2 hours Cook time: 15 minutes Ingredients: 8 skinless, boneless chicken thighs 2 cups white rice 1/2 teaspoon red pepper flakes 1 clove garlic, grated 2 sprigs fresh thyme, or 1 teaspoon dried 2 teaspoons parsley, or 1/4 cup chopped Jamaican jerk sauce (recipe follows, or 1-1/2 cups store bought) Jerk sauce: 1/2 cup Soy sauce 1/2 cup white or cider vinegar Juice from one lime 2 Tablespoons olive oil 1 red onion, chopped 12 garlic cloves, roughly chopped 4 scallion stalks chopped 8 scotch bonnet peppers (or hot peppers to taste) 1 Tablespoon grated ginger 2 Tablespoons brown sugar 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons nutmeg 2 teaspoons of thyme (fresh if possible) 1 teaspoon salt (or to taste) 2 teaspoons black pepper (or to taste) Directions:

Servings: 4 A dish I’ve loved for years, now I can make it at home in an hour! Adjust the cayenne and peppers to taste, mild to face-melting. Ingredients: 2 lbs chicken thighs (or breasts, or a mix of both. Bone in or boneless) 1 Cup diced onion 5 cloves garlic, diced 3 slices ginger 2-4 dehydrated hot peppers (optional) 1 Tbsp oil 1/2 cup red wine vinegar 2 Tbsp Garam Masala 2 tsp salt 2 tsp paprika 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cinnamon 1/2 tsp – 2 Tbsp Cayenne pepper 1 tsp turmeric 1/2 cup water Directions: Add peppers into a bowl of water, rehydrate for 10 minutes Put oil, onion, ginger and garlic in a small pot, and slightly brown veggies Add vinegar, veggies, peppers, all spices EXCEPT turmeric into a blender or food processor I don’t add turmeric yet, so I don’t stain the blender/food processor, if you have a glass blender, you can add the turmeric at this step.

Big Moe’s Memphis-Style Chicken Recipe courtesy of Moe Cason Level: Easy Total: 5 hr 10 min (includes cooling, chilling and brining times) Active: 20 min Yield: 8 servings Level: Easy Ingredients: 8 chicken thighs 2/3 cup brown sugar 1/2 cup coarse kosher salt 1/4 cup canola oil BBQ Chicken Rub, recipe follows BBQ Sauce, recipe follows BBQ Chicken Rub: 1 cup sugar 1/2 cup paprika 1/4 cup pink sea salt 1/4 cup celery salt 3 tablespoons granulated onion 3 tablespoons chili powder 2 tablespoons dried mustard 1 teaspoon cayenne pepper BBQ Sauce: 12 ounces ketchup 3/4 cup white vinegar 1/2 cup sugar 1 tablespoon Worcestershire sauce 1 tablespoon coarsely ground black pepper 1 1/2 teaspoons dried mustard 1 teaspoon hickory liquid smoke Directions Special equipment: a needle tenderizer; hickory chips or chunks; a smoker or a gas grill with a smoke box or foil pan for the wood chips

Servings: 2-4 This is not shawarma. Shawarma is multiple meats, roasted on a spit. But the spice mix is reminiscent of meats cooked with the shawarma method. I’m only slightly familiar with Middle Eastern food (as an occasional consumer, seldom as a cook), but most of the “make shawarma at home” recipes used a nearly identical list of spices. In any case, it tasted great, so I’m keeping the recipe.

Recipe by Ken Wallich Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great! Prep Time: 15 minutes Cooking time: 20 minutes Ingredients 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks 1/4 onion, chopped (if you have it) 2 cloves garlic, chopped (if you have it) 1 small can chopped chilies (any kind) Additional ingredients if desired/available (chopped olives, jalapenos, beans) 1 cup shredded cheese (I used cheddar, use what you’ve got) 5-6 Tortillas (depends on the size of your baking dish) Sauce: 16 Ounces (or one can) chicken broth 2 Tablespoons oil 3 Tablespoons flour 3 Tablespoons warm water 4 Tablespoons red pepper (not hot) 1 Tablespoon hot pepper (if desired) 1 Tablespoon garlic powder 1 Teaspoon salt 1/2 Teaspoon cumin 1/2 Teaspoon oregano OR a jar/can of store bought enchilada sauce Instructions:

A light, tasty summer treatment. And, if you want, you can make this whole thing sans oil, for those of you (oh, come on, no one reads this site except me) who don’t like to marinade things in oil. Once or twice a year I do a short sort-of cleanse. Low-fat, low-carb, low-everything, lots of water, no alcohol. A few challenges I toss in, little to no use of oils or fats, very lean meat, which increases the difficulty of getting moist and flavorful results.

Moist chicken, every time. For some reason, I’d never tried this. Perhaps because I generally drink bottled beer? Finally gave it a shot, and it’s now my favorite way to cook chicken! The beer can really just provides fluid to make sure the chicken doesn’t dry out, and it results in a super-moist bird in about 90 minutes on the grill. In fact, you can buy sturdier cylinders that provide better stability, which is the way to go if you also fall in love with this method of cooking.

Chicken, lemon, butter and olive oil. Come on, you know you want it. Who knew it was so easy? Well, I guess a lot of people, but I just figured it out.

A creamy, spicy chipotle in adobo sauce accompanies pasta, chicken and hot sausage for delicious meal. Paired with a crisp cool salad, it makes a wonderfully simple meal. Note that using buttermilk makes for a very creamy and rich pasta sauce, but adds very little fat or calories. It’s an exceptionally good cream/milk/half-and-half substitute. Sour cream is also a good substitute. Difficulty: Easy Prep Time: 10 minutes Cook time: 15 minutes