Nashville Unfried Hot Chicken

So Nashville Chicken is the new trendy dish.  I've had a few good versions and a few awful version.
I saw the original recipe, and asked D if we could have it.  He said ok. The only problem is that it was for Whole 30/Paleo Diets, and since we don't follow Whole 30/Paleo, we weren't going out of the way to follow.  So we changed some of the ingredients.

It is spicy, with flavor. It isn't just a bunch of chili powder dumped on chicken (yes, I've had that "version").

We've had it twice.  Both time with Pre-made Mashed Potatoes and Roasted Cauliflower.

Nashville Unfried Hot Chicken

Photo by ALB

Prep Time:10 Min
Cook Time:30 Min
Total Time:40 Min

Serves 4
Recipe adapted from The Defined Dish

Ingredients
2 tbsp. Tabasco
1 tsp. white vinegar
2 tbsp. butter
6 cloves minced garlic
1/2 tsp. cayenne
1/2 tsp. chili powder
1/2 tsp. paprika
8 bone-in skin on chicken thighs (may use less, depends on the size...sometimes thighs are the size of your head).
kosher salt, to taste
black pepper, to taste
1 tbsp. vegetable oil

Instructions
1. Preheat oven to 475 degrees.

2. Pat dry chicken thighs. Season them all over generously with kosher salt and pepper.

3. Heat 2 tbsp. oil in a cast-iron skillet over medium-high heat. When pan is hot (but not smoking), place chicken, skin side down, and sear, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.

4. Transfer skillet to oven (chicken should still be skin side down) and cook 10 more minutes.

5. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 3 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

6. While chicken is resting, heat the butter, tabasco, vinegar, minced garlic, cayenne, paprika, and chili powder over medium heat. Let simmer for 3-5 minutes, you may need to reduce the heat a bit, until it is fragrant and flavors have combined.

7. Place the chicken thighs in a large bowl. Pour sauce over the top and toss to coat.

8. Serve immediately!

9 Smart Points (my additions/subtractions at 4 servings)

Grilled Lemon Herb Mediterranean Chicken Salad

I'm really not sure why I didn't like this salad. We've had it twice. D liked it.  I thought it was ok, but really, I could go to Wendy's and get a salad, and be just as satisfied.  Basically it comes down to the fact that this is just kind of boring compared to the 10's of other salads D makes.

Grilled Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

From Give Recipes

INGREDIENTS
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste (1/8 tsp)
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) (used 14 oz)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried (used 3 heads)
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (didn't use)
Lemon wedges, to serve

INSTRUCTIONS
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

9 Smart Points (my additions/subtractions at 3 servings)