Chapter 12: Poultry: More Than Just Chicken

Griddle Grilled Chicken Tenders

P.T.: 25 minutes

Ingr.: 1 lb chicken tenders, 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, salt and pepper, lemon wedges for serving.

Servings: 4

M. of C.: Griddling

Procedure: Season chicken tenders with olive oil, paprika, garlic powder, salt, and pepper. Preheat the Blackstone griddle to medium-high. Grill chicken tenders for about 4-5 minutes on each side or until fully cooked and slightly charred. Serve with lemon wedges.

N.V.: High in lean protein; paprika adds antioxidants.

P.T.: 30 minutes

Ingr.: 4 turkey breast steaks, zest and juice of 1 lemon, 2 tbsp olive oil, 1 tsp thyme, 1 tsp rosemary, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Marinate turkey steaks with lemon zest, lemon juice, olive oil, thyme, rosemary, salt, and pepper for 20 minutes. Grill on a preheated griddle for about 5-6 minutes per side or until the turkey is cooked through. Serve with a lemon slice.

N.V.: Source of lean protein, vitamin C, and herbs providing antioxidants.

Blackstone Duck Breast with Orange Glaze

P.T.: 40 minutes

Ingr.: 2 duck breasts, salt and pepper. For the glaze: juice of 2 oranges, 1/4 cup honey, 1 tsp ginger (grated), 1 star anise.

Servings: 2

M. of C.: Griddling

Procedure: Score duck skin, season with salt and pepper. Cook skin side down on a cold griddle, gradually increasing heat to render the fat and crisp the skin, about 15 minutes. Flip and cook for another 5-7 minutes. For the glaze, combine orange juice, honey, ginger, and star anise in a saucepan on the griddle. Simmer until thickened. Slice duck and serve with orange glaze.

N.V.: Rich in protein; orange glaze provides vitamin C.

P.T.: 30 minutes

Ingr.: 1 lb chicken breast (sliced), 2 bell peppers (sliced), 1 onion (sliced), 2 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, salt and pepper, tortillas, lime wedges.

Servings: 4

M. of C.: Griddling

Procedure: Toss chicken, bell peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper. Grill on the Blackstone griddle until chicken is cooked and vegetables are tender. Serve with warm tortillas and lime wedges.

N.V.: High in protein and vitamins A and C from bell peppers.

BBQ Chicken Thighs

P.T.: 45 minutes

Ingr.: 8 chicken thighs, 1 cup BBQ sauce, 2 tbsp brown sugar, 1 tbsp smoked paprika, salt and pepper, olive oil.

Servings: 4

M. of C.: Griddling

Procedure: Season chicken thighs with smoked paprika, brown sugar, salt, and pepper. Brush with olive oil. Grill on the preheated Blackstone griddle, turning occasionally, until cooked through, about 30 minutes. During the last 10 minutes, baste with BBQ sauce. Serve with additional BBQ sauce.

N.V.: High in protein; BBQ sauce adds a smoky sweetness.

P.T.: 30 minutes

Ingr.: 2 boneless chicken breasts, 1 head Romaine lettuce (chopped), 1/2 cup Caesar dressing, 1/4 cup Parmesan cheese (shaved), 1 cup croutons, 2 tbsp olive oil, salt and pepper, lemon wedges.

Servings: 4

M. of C.: Griddling

Procedure: Season chicken breasts with salt and pepper, brush with olive oil. Grill chicken on the Blackstone griddle over medium heat until cooked through, about 6-7 minutes per side. Let it rest, then slice. Toss Romaine lettuce with Caesar dressing, Parmesan, and croutons. Top with sliced chicken. Serve with lemon wedges.

N.V.: High in protein; Romaine lettuce is a good source of vitamins A and K.

Honey Garlic Chicken Wings

P.T.: 45 minutes

Ingr.: 2 lbs chicken wings, 1/4 cup honey, 3 garlic cloves (minced), 2 tbsp soy sauce, 1 tbsp olive oil, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Mix honey, minced garlic, and soy sauce. Season chicken wings with salt, pepper, and olive oil. Grill on a preheated Blackstone griddle, turning occasionally, until crispy and cooked through, about 25-30 minutes. In the last few minutes, brush wings with honey garlic sauce. Serve additional sauce on the side.

N.V.: Rich in protein; honey and garlic offer antioxidants.

Recipe 8: Tandoori Style Chicken Skewers

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb chicken breast (cubed), 1/2 cup yogurt, 2 tbsp tandoori masala, 1 tsp turmeric, 1 tsp cumin, 1 lemon (juiced), salt, skewers.

Servings: 4

M. of C.: Griddling

Procedure: Marinade chicken in yogurt, tandoori masala, turmeric, cumin, lemon juice, and salt for at least 30 minutes. Thread chicken onto skewers. Grill skewers on the Blackstone griddle, turning occasionally, until chicken is cooked through, about 10-15 minutes. Serve with mint yogurt sauce.

N.V.: High in protein; spices offer anti-inflammatory benefits.

Turkey and Cranberry Grilled Cheese

P.T.: 20 minutes

Ingr.: 8 slices of bread, 1/2 lb sliced turkey breast, 1/2 cup cranberry sauce, 8 slices of Swiss cheese, 4 tbsp butter.

Servings: 4

M. of C.: Griddling

Procedure: Butter one side of each bread slice. On the non-buttered side, layer Swiss cheese, turkey slices, and cranberry sauce. Top with another slice of bread, buttered side out. Grill sandwiches on the Blackstone griddle until golden brown and cheese melts, flipping once.

N.V.: Good source of protein; cranberry sauce provides vitamin C.

Jerk Chicken with Pineapple Salsa

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb chicken thighs, 2 tbsp jerk seasoning, 2 tbsp olive oil. For salsa: 1 cup pineapple (diced), 1/2 red onion (finely chopped), 1 jalapeno (minced), 1/4 cup cilantro (chopped), lime juice, salt.

Servings: 4

M. of C.: Griddling

Procedure: Marinade chicken thighs in jerk seasoning and olive oil for 30 minutes. Grill on the Blackstone griddle over medium heat until cooked through, about 6-7 minutes per side. For salsa, mix pineapple, red onion, jalapeno, cilantro, lime juice, and salt. Serve chicken topped with pineapple salsa.

N.V.: High in protein; pineapple provides vitamin C and bromelain.

Chicken and Waffle Sliders

P.T.: 30 minutes

Ingr.: 2 chicken breasts (sliced into small fillets), 1 cup buttermilk, 2 cups flour, 1 tsp paprika, salt and pepper, cooking oil for frying, mini waffles, maple syrup.

Servings: 4-6 sliders

M. of C.: Griddling and Frying

Procedure: Marinade chicken fillets in buttermilk for 20 minutes. Mix flour with paprika, salt, and pepper. Dredge chicken in flour mixture. Fry in hot oil on the griddle until golden and cooked through. Toast mini waffles on the griddle. Assemble sliders with a chicken fillet between two mini waffles, drizzle with maple syrup.

N.V.: High in protein; waffles add carbohydrates.

Greek Chicken Gyros

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb chicken thigh (thinly sliced), 2 tbsp olive oil, 1 tbsp oregano, 2 garlic cloves (minced), lemon juice, salt and pepper, pita bread, tzatziki sauce, sliced tomatoes, sliced onions.

Servings: 4

M. of C.: Griddling

Procedure: Marinade chicken with olive oil, oregano, garlic, lemon juice, salt, and pepper for 30 minutes. Grill chicken on the Blackstone griddle until cooked through. Warm pita bread on the griddle. Assemble gyros with chicken, tzatziki sauce, tomatoes, and onions.

N.V.: Rich in protein; tzatziki adds probiotics.

Buffalo Chicken Lettuce Wraps

P.T.: 25 minutes

Ingr.: 1 lb ground chicken, 1/4 cup buffalo sauce, 1 head of iceberg lettuce (separated into leaves), 1/2 cup blue cheese crumbles, 1 carrot (julienned), 1 celery stalk (julienned).

Servings: 4

M. of C.: Griddling

Procedure: Cook ground chicken on the griddle until browned. Stir in buffalo sauce and heat through. Spoon chicken mixture into lettuce leaves. Top with blue cheese, carrot, and celery. Serve as wraps.

N.V.: High in protein; lettuce provides fiber and vitamins.

Thai Chicken Satay with Peanut Sauce

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb chicken breast (cut into strips), 2 tbsp soy sauce, 1 tbsp brown sugar, 1 garlic clove (minced), 1 tsp ginger (grated), skewers. For peanut sauce: 1/2 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, lime juice, hot water.

Servings: 4

M. of C.: Griddling

Procedure: Marinade chicken strips in soy sauce, brown sugar, garlic, and ginger for 30 minutes. Thread onto skewers. Grill on a preheated griddle until cooked through. For sauce, mix peanut butter, soy sauce, honey, lime juice, and enough hot water to achieve desired consistency. Serve skewers with peanut sauce.

N.V.: Rich in protein; peanut sauce provides healthy fats.

Chicken Shawarma

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb chicken thighs, 1/4 cup yogurt, 2 tbsp olive oil, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp garlic powder, salt and pepper, pita bread, tahini sauce, sliced cucumber, tomatoes, onions.

Servings: 4

M. of C.: Griddling

Procedure: Marinade chicken in yogurt, olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper for 30 minutes. Grill chicken on the Blackstone griddle until charred and cooked through. Slice thinly. Serve in pita bread with tahini sauce, cucumber, tomatoes, and onions.

N.V.: High in protein; spices offer antioxidants.