Chicken Tonight April 2016

Don't just quicken your chicken, give it a good kickin', too! Amplify zesty flavors with a citrus glaze for a fast 20-minute chicken dinner tonight.

One (cast iron) dish and dinner is done, thanks to quick and easy, Cast-Iron Chicken Piccata. Tip: Wait to add lemon juice, capers, and parsley until the very last minute before serving. This step should help maintain their vivid color and bold flavor.

What's a salad without leafy greens, you say? No need to panic. Asparagus takes charge in this toasted couscous, chicken medley. Top with a lemon-buttermilk dressing and you might find yourself not missing lettuce afterall.

Soak the bamboo skewers in water for at least 20 minutes (preferably 30 minutes) before skewering the chicken to prevent them form charring or burning during cooking.

For larger crowds, go ahead and buy the whole bird. Rasting a whole chicken isn't as daunting as it sounds. Bake at 350° for about 45 minutes, then turn up the heat to 450° right at the very end for added crisp-factor while boosting cooktime. Tip: Allow the chicken to stand at least 10 minutes before serving. This reduces the risk of the meat drying out.

While the cooktime on these low-calorie tacos might seem a bit enduring, they are definitely well worth it. Fill tortillas with vibrantly spiced chicken, cabbage, pea guacamole, pickled onions, and any of your other favorite taco toppings.

Salads for supper don't have to be a snooze, you know. Shake things up with a vibrant, peppery grilled chicken salad tonight.
 

Step up your Caesar salad game with crispy artichokes and grilled chicken. Toss kale with half of dressing and top with chicken, onion and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve. Tip: Slice the chicken with the grain for a smooth and even cut.

Use brewed coffee to add a rich depth of flavor to the marinade, and chili powder, red pepper, and cinnamon for a kick of spice.

We did a taste test and loved the just-fried tenders from the Publix grocery store deli.

Paillards, pieces of meat that have been pounded thin, are great for weeknights because they cook fast. If you have time the night before to rub them with seasonings, they'll be all the more flavorful.

This main-dish salad features juicy strawberries at their seasonal peak.

Welcome to our easy version of this Sichuan street-food classic, with ground chicken instead of pork, and fresh vegetables rather than preserved Chinese ones. A dan-dan is the pole, balanced on the shoulder, that vendors use to tote containers of noodles and sauce.

Lean chicken stands in for pork in Vietnamese Chicken Sandwiches, yielding a light twist on this Asian-inspired sandwich.

White meat can dry out after a long haul in the slow cooker, so we opt for bone-in thighs to guarantee optimal flavor and succulence. Make prep easier with prepeeled garlic, and pretty-up the platter with lemon slices and thyme sprigs.

Flecked with peppery watercress, these soft chicken dumplings make for a slurpy-good appetizer soup. Be sure to use regular ground chicken (not chicken breast) for the best flavor and texture. For this recipe, you'll be making the nurse's cap dumpling shape.

Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully creamy.

Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch--it's more likely the creation of a ladies' Junior League--the spicy flavors of chili powder, roasted peppers, and toasted cumin never fail to please.

Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully creamy.

A sausage patty is much easier to make than you might think--you just need the right blend of flavors going into your ground meat of choice; here, we went with chicken. These quick and easy little patties are a great way to add something special to your weekend breakfast spread. 

Create an elegant meal by serving the tender chicken with roasted potatoes and asparagus.

This ain't your mama's chicken casserole. The comfort food classic gets a modern, nutrient-dense makeover with the addition of quinoa. Beyond being warm, cheesy, and generally delightful, this flavor-packed casserole is loaded with protein and is sure to become a new family favorite. 

The torn romaine lettuce wilts just slightly in the soup and has a lighter, fresher, less earthy flavor than heartier greens like spinach or kale. Slice the carrot the same shape and thickness as the leek so you get a balance of both vegetables in every spoonful.

We took the finger-licking beauty of a Buffalo wing experience and wrapped it in a tortilla--because that's how you win a weeknight.

Pile crunchy slaw atop this bbq sandwich for an exciting contrast to the tender grilled pork.

Marjorie Meek-Bradley relies on fish sauce to bring a new dimension to marinades and vinaigrettes. She finds that this salty pantry staple is especially appealing in crisp salads.

The spice rub for the meat marries just as well with fish fillets, shrimp, or lean ground lamb or beef. Make a few extra batches of the rub and store it in an airtight container to use all summer long.

Agrodolce means "sweet and sour" in Italian--here, the golden raisins and red wine vinegar in the sauce. Both cut through the rich chicken thighs and the creamy polenta.