Super Bowl and Mardi Gras are coming up so I thought I’d post a gumbo recipe. A true gumbo starts with a roux (pronounced “roo”), a slowly cooked mixture of oil and flour. Gumbo takes time to prepare and cook so this is one of those recipes that requires a little bit of planning. Don’t let this scare you off, though. Gumbo is well worth the few extra steps involved in making it.

It’s important to have all ingredients chopped and ready to go before starting the gumbo. And, you must be patient when making the roux. You do not want to be multi-tasking while making the roux, which takes a good 25 minutes or so of constant stirring at medium heat (or lower). Be careful not to burn the roux (dark specks or a burnt smell) or you’ll have to toss it out and start all over to make a new one. Once the roux is a dark brown color (I make mine the color of dark brown sugar) then you add in the chopped onions, celery and red bell pepper. The rest of the recipe is relatively easy. Gumbo is great for entertaining because it can be made a day ahead and reheated. For serving, spoon a little cooked rice in a bowl and ladle the hot gumbo over it. Serve with Tabasco Sauce for an extra kick.

Note: this recipe includes directions for making Emeril’s ESSENCE Creole Seasoning. Since the gumbo recipe calls for using only 1 tablespoon of it, I just make a smaller amount of ESSENCE.

Chicken and Smoked Sausage Gumbo with White Rice
-Recipe courtesy Emeril Lagasse – foodnetwork.com

EMERIL’S NOTE ON ROUX: If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it.

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup.

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:
2 cups long-grain white rice
4 cups water, chicken stock, or canned low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve. Yield: 7 cups.

Tags: Chicken, gumbo, roux, smoked sausage

Here’s a quick curry-flavored soup that is delicious and easy to make. You can even change up the flavors each time you make it by using different curries. I used curry powder this time (doubling the amount called for); next time I’ll try red, green or yellow Thai curry paste.

Although the soup would be great as is, I decided to add some stir-fry veggies (Napa cabbage, broccoli, snow peas, bok choy, celery and carrots) to the simmering soup for extra flavor and some crunch. I served the soup over fragrant steamed jasmine rice. Yumm…a tasty dinner in no time!

Chicken Curry Soup with Coconut and Lime
-recipe from epicurious.com

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract. Serves 4.

1 14 1/2-ounce can low-salt chicken broth
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeño chili, seeded, minced
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons fresh lime juice

1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.

Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

Tags: Chicken, cilantro, coconut, curry, lime, soup

If you like Buffalo Chicken Wings, you’re going to love these sandwiches! They’re easy to make, delicious and way more satisfying than those scrawny little chicken wings. I love the spicy red pepper sauce that coats the tender chicken breasts, and the tangy, extremely flavorful blue cheese spread that gets slathered on the bun tops. Basically, this sandwich ROCKS!

I pretty much followed the recipe except I grilled the chicken instead of cooking it in a skillet. Also, I substituted a few tablespoons of mayonnaise for sour cream in the blue cheese spread, which actually added to the overall flavor. The crumbled Gorgonzola that I got at Trader Joe’s worked perfectly in the spread. I didn’t bother serving the sandwich with red onions since the blue cheese spread had green onions in it.  For extra texture and flavor, I toasted the inside of each bun. The sandwich is a little messy so serve with plenty of napkins.

Hot Buffalo Chicken Sandwiches
- Rachael Ray recipe from foodnetwork.com 

Makes 4 sandwiches.

4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil

Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank’s Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks

Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.

Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.

Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

Tags: blue cheese, buffalo chicken sandwich, Chicken, Frank's Red Hot Sauce

I have to admit that this recipe sounds a little weird. It was originally published in an October issue of Bon Appetit a few years ago and referred to as “ghoulash”, a play on the word goulash. I ran across it when I was looking for a savory recipe that used canned pumpkin. Since I had everything on hand to make it, I decided to give it a try. First, though, I did a little research on goulash. What I learned is that goulash, the national dish of Hungary, is a meaty soup (or stew) that was traditionally made by herdsmen. It can be made with beef, pork, veal, or lamb, and usually includes vegetables (onions, potatoes, carrots, tomatoes, garlic, etc.), paprika, other herbs/spices (bay leaf, thyme, caraway, chili pepper) and served over egg noodles.

The pumpkin in this version of goulash doesn’t add any flavor…it really just adds some thickness to the stew. I made a few changes to the recipe that should be noted: I used 2 1/2 lbs. boneless, skinless chicken thighs (instead of turkey thighs) and cut them into 1″ pieces.  I substituted red potatoes for the russets, and added in 3 chopped carrots and 2 tablespoons of tomato paste to the simmer stew. At the end of cooking, I seasoned the stew with a little more salt and pepper, and added 2 tablespoons of balsamic vinegar  to round out the taste. I served the stew with caraway noodles (I used bow-tie pasta) and garnished with a dollop of sour cream.

Pumpkin-Turkey “Ghoulash” with Caraway Noodles
-recipe from Bon Appétit October 2007

Using turkey makes this take on the Hungarian beef stew lighter. Adjust the heat level by using all hot paprika, all sweet paprika, or a combination. Makes 8 servings

2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces
1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large onions, chopped (about 3 cups)
2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces
4 cups low-salt chicken broth
1 14 1/2-ounce can pure pumpkin
4 garlic cloves, chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles
5 tablespoons butter
1 tablespoon caraway seeds
Sour cream

Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

Tags: Chicken, goulash, pumpkin, stew, turkey

A good roast chicken is one of the ultimate comfort foods. This recipe, an updated version of a classic, uses balsamic vinegar which adds flavor and creates a great pan sauce that gets drizzled over the carved chicken. It’s hard to believe that something this good is so easy to make.

The recipe says it serves 6 but I guess that depends on serving size. When I make roast chicken for 6 adults, I roast 2 birds (it’s just as easy to double the recipe). My philosophy: I’d rather have too much than not enough. Whip up a few side dishes and you’ve got a wonderful dinner that’s easy enough for weeknight cooking yet delicious enough for company. Heck, you could even make this for Thanksgiving if you didn’t feel like messing with a turkey.

Roast Chicken with Balsamic Vinegar and Sage
(Pollo Arrosto al Balsamico)
-recipe from williams-sonoma.com

Serves 4-6.

For cooking purposes, the less expensive commercially made balsamic vinegars will suffice. They add a pleasant sweet-tart lift to sauces and soups and form a lovely brown glaze on grilled meats and poultry.

1 chicken, about 5 lb.
12 fresh sage leaves
2 large garlic cloves, chopped
2 Tbs. olive oil
2 Tbs. balsamic vinegar
1/2 tsp. sugar
Salt and freshly ground pepper, to taste

Preheat an oven to 350ºF.

Rinse the chicken and pat dry. Tuck the wings behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin. Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly. Pat the skin firmly back in place. Tuck the remaining sage leaves and garlic into the cavity.

In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper. Rub some of the mixture over the chicken and pour the remainder inside the cavity. Cross the drumsticks and, using kitchen string, tie the legs together. Place the chicken, breast side up, on a rack in a roasting pan.

Roast the chicken, basting occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF and the juices run clear when a thigh is pierced, about 1 1/2 hours.

Transfer the chicken to a carving board and cover loosely with aluminum foil.

Pour the pan juices through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature, if necessary.

Carve the chicken and arrange on a warmed platter. Pour the pan juices over the chicken and serve immediately.

Tags: balsamic vinegar, Comfort Food, roast chicken, sage

Here’s an exotic chicken soup that is easy to make and really delicious. Garam masala, an aromatic spice blend used in Indian cooking, gives the soup a ton of flavor. The garam masala I used is a blend of coriander, black pepper, cumin, cardamom and cinnamon.

I thought the soup was best served right after it was cooked when the zucchini was still slightly crisp. The couscous soaks up a lot of the broth over time so you may need to add more if reheating it on the second day. Serve with naan or some other type of flatbread.

Moroccan Chicken Soup
-recipe from America’s Test Kitchen 30-Minute Suppers

Just 1 teaspoon of garam masala, an Indian spice blend that includes cinnamon, cardamom, and black pepper, gives this quick-cooking soup depth and complexity. Serves 4.

1 tablespoon vegetable oil
1 onion, chopped fine
1 teaspoon garam masala
5 cups low-sodium chicken broth
1 (14.5-oz) can diced tomatoes
2 (15.5 oz) cans chickpeas (garbonzo beans), drained and rinsed
2 zucchini, cut into 1/2-inch pieces* (see Test Kitchen Note)
1/2 cup plain couscous
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
salt & pepper

Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrant, about 30 seconds.

Add broth and tomatoes and bring to simmer. Stir in chickpeas, zucchini, and couscous and cook, covered, until couscous is tender, about 8 minutes. Stir in chicken. Season with salt and pepper. Serve.

Test Kitchen Note: Look for zucchini that are no longer than 8 inches as larger zucchini are overly seedy and tough. Serve with chopped cilantro and lemon wedges.

Tags: chickpeas, couscous, garam masala, garbonzo beans, Moroccan Chicken Soup, zucchini

If you’re looking for a twist on traditional chicken soup, then you should try this recipe for Chicken and Vegetable Chowder. It’s simple, easy to make and comforting.

For the blending of the chowder, I used an immersion blender (stick blender) instead of transferring the soup in batches to a blender. If you do use a regular blender, let the chowder cool off a bit before blending. Also, remember to only fill the blender about 1/3 full and hold the lid down tightly with a towel (this is to prevent hot soup from spraying all over you and your kitchen when you turn the blender on). I used whole milk for the chowder, but I’m sure 2% would work fine, too. I would definitely not use nonfat milk, though. Serve the chowder with crusty bread and a salad.  

Chicken & Vegetable Chowder
-recipe from The Big Book of Soups & Stews byMaryana Vollstedt

Pureed vegetables and rice are the thickening agents in this delicious soup. It is made without cream but is still rich tasting. This will be a family favorite. Serves 4-6.

1 cup chopped yellow onion
1 medium russet potato (about 1/2 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup buttermilk or milk
2 cups cubed cooked chicken breast
1 cup grated cheddar cheese
3/4 teaspoon salt
1/2 teaspoon dried thyme
freshly ground pepper to taste

In a large pot over high heat, bring vegetables, garlic, rice, and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer in batches to a food processor or blender and blend the soup until slightly chunky. Return to pot. Stir in remaining 1 cup stock, buttermilk or milk, chicken, cheese, salt, thyme and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes. Serve.

Tags: carrots, Chicken, Chicken and Vegetable Chowder, potatoes, rice

If you’re a cilantro fan (like me), you’re going to LOVE this chicken! It’s delicious, extremely easy, and can be served as either an appetizer or a main dish. And, you can use the leftovers (if there are any) to make a Mexi-inspired salad (greens, corn, tomatoes, red onion, avocado, etc) the next day…think jazzed up chicken taco salad.

If using bamboo skewers, remember to let them soak in water for 30 or so minutes to keep them from disintegrating on the grill. If you don’t have skewers (or don’t want to mess with them), just grill the chicken without them. I substituted pine nuts for the walnuts, and used 2 cups of cilantro instead of 1 1/2 cups of cilantro and 1/2 cup Italian parsley. Also, I grilled the chicken over direct medium heat so it wouldn’t get too charred. Chicken tenders cook quickly so don’t walk away and leave them on the grill…you definitely don’t want skewered charcoal! Once the chicken was finished cooking, I let the skewers rest on a plate for a few minutes then finished them with a squeeze of fresh lime juice. The lime juice really brightens up the flavors. Yumm!

Cilantro Pesto Chicken Tenders
-recipe from Weber’s Real Grilling by Jamie Purviance

Makes 4-6 servings.

Marinade:
2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1 1/2 cups loosely packed fresh cilantro leaves and tender stems
1/2 cup loosely packed fresh Italian parsley leaves and tender stems
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

2 pounds chicken breast tenders
1 lime, cut into wedges

To make the marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.

Place the chicken in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 hours.

Remove the chicken from the bag and thread onto skewers. Grill over Direct High heat until the meat is firm and the juices run clear, 6 to 8 minutes total (3-4 minutes per side), turning once. Serve warm with the lime wedges.

Tags: Chicken, cilantro, cilantro pesto, grill, skewers

The other day I was in one of those “what am I going to make for dinner” quandaries. I knew I wanted to use some fresh corn I had on hand and I was NOT going to make a special trip to the store for any dinner ingredients. After a quick inventory of what I had in the pantry/fridge and a quick recipe search, I decided to make Mexican Chicken Soup. Now I know that September isn’t quite soup weather but, hey, we live in the Pacific Northwest and it was overcast and rainy on this particular day. Soup was definitely going to be on the menu!

Not only is this Mexican Chicken Soup hearty and filling, but it’s easy and can be made with ingredients you keep stocked up on (beans, frozen corn, chicken broth, etc). I love the smoky flavor that the chipotle chiles bring to the broth. Mmmm, it’s so good! My soup was fairly spicy which could’ve been due to the size and/or heat of the jalepeno chile I used. If you prefer a milder soup, leave out the jalepeno chile entirely and just use some of the canned chipotle chile and the adobo sauce it is packed in. I didn’t have kidney beans so I used a can each of black beans and pinto beans. For the garnish, I simply topped each bowl of soup with a dollop of sour cream and a sprinkle of chopped cilantro. The avocado and jack cheese would be delicious, too, but don’t sweat it if you don’t have it. 

Mexican Chicken Soup
-recipe from Cook’s Country Magazine

Mexican chicken soup is a thicker, richer, spicier rendition of everybody’s favorite soup. Beans, corn, tomatoes, and chiles all play a role. Garnish the soup with avocado, Monterey Jack cheese, and cilantro. You can temper the heat of this spicy soup by reducing the amount of adobo sauce. Serves 6 to 8.

6 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed
2 tablespoons lime juice

Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.

Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.

Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serve.

Test Kitchen Discoveries
•Use boneless and skinless chicken thighs, which are far moister and richer flavored than white breast meat.
•Poaching the chicken in canned chicken broth will enrich the broth and make it taste homemade.
•For authentic flavor, “fry” the pureed tomatoes, onions, garlic, and chiles until the flavor and color have intensified. Most Mexican sauces are prepared in this fashion.
•Smoky chipotle chiles add both heat and a rich flavor to the casserole. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce. Small cans of the chiles are found in the Mexican foods section of most supermarkets.

Tags: beans, chipotle chile, cilantro, corn, Mexican Chicken Soup, tomatoes

If you like the flavors of Thai food then you’ll love this simple grilled chicken recipe. After cooking, the chicken is brushed with a flavorful sauce that is a little sweet, a little tart, and little spicy all at the same time. The sauce only takes a few minutes to make and really brings the grilled chicken to life (so to speak). I served it with steamed jasmine rice and a boat load of stir-fried veggies.

Thai-Style Grilled Chicken Breasts
-recipe from America’s Test Kitchen

 Test Kitchen Discoveries
We’re always looking for ways to dress up versatile chicken breasts. A fast, flavorful Thai-style sauce pairs well with tender, juicy chicken cooked on the grill.
•Pat the chicken dry with paper towels before cooking. If wet, the chicken will stick to the grill and cook improperly.
•When it comes to fish sauce—a very potent and pungent Asian condiment made of the liquid from salted, fermented fish—color correlates with flavor; the lighter the sauce you buy, the lighter the flavor. Most supermarkets carry the lighter colored (and flavored) brands.
•If you can’t find any fish sauce, 2 minced anchovy fillets combined with 2 tablespoons soy sauce will work just as well.
•For color and bite, we added some fresh cilantro and red pepper flakes to the sauce. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce.
•Boneless chicken breasts can get dry on the grill. For tender, juicy meat, quickly grill the chicken breasts over high heat. Pay close attention to the chicken as it grills, since boneless meat cooks much faster than bone-in chicken.
•Brushing the chicken breasts with some of the sauce as they come off the grill and allowing them to rest allows the flavors to come together before serving.

Serves 4

1/2 cup white vinegar  
1/3 cup sugar  
1/4 teaspoon red pepper flakes  
1/2 cup chopped fresh cilantro leaves   
2 tablespoons fish sauce (see note) 
1 tablespoon grated fresh ginger  
3 garlic cloves , minced 
4 boneless, skinless chicken breasts (about 1 1/2 pounds) 
1 tablespoon vegetable oil  
 Salt and pepper  

Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.

Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.

Tags: Chicken, Grilling, Quick Cooking, Thai