Some days you just need a lunch that’s hassle-free, flavorful and will keep you satisfied all afternoon long. Hungry Lady Salad Episode 47 – my Curry Cashew Chicken Salad – ticks all of those boxes! It’s high in protein thanks to both the yogurt base and chicken; it’s salty, sweet, chewy…
A salad like this will easily set you back $20 a pound at a gourmet market, but now, you can make it yourself (between you and me: that’s my preference anyway!) This Asian Chicken Salad with Orange-Sesame Vinaigrette is gluten and dairy free, perfect for meal prepping or making ahead of time, and keeps for 4-5 days in the fridge, dressing and all!Â
When I don’t know what to make for dinner, I make these chicken thighs. They are as crispy and golden as can be, without frying and with NO extra oil. And who doesn’t love a meal that’s ready in 30 minutes?
I get my meat monthly from Butcher Box, and I won’t lie – it’s one of my favorite investments. It’s so convenient and I know that I’m always getting a selection of cuts that are high quality and humanely raised. I don’t eat meat at every meal, but when I do, I like to know where my meat is coming from!
Before we get started, there are 3 simple things you can do to get that delicious crispy, golden brown skin every single time. First things first, don’t pull your chicken out of the refrigerator moments before it goes into the air fryer, you want to give it time to come down to room temperature a little. This ensures that you’re not steaming your thighs with the extra moisture they’re holding on to. Second, you absolutely must pat your chicken dry. Again, moisture is not your friend here! And finally, preheating the air fryer before cooking means they get a hot blast of air from the very beginning – that equals crispy skin without overcooking the meat.
Okay, so who’s making this?
If you’re in need of some more air fryer recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Preheat the air fryer to 390 degrees for 5 minutes.
Step 2. Pat the chicken thighs dry with a paper towel.
Step 3. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and oregano. Rub the seasoning well all over the chicken then transfer to the air fryer, skin side down.
Step 4. Air fry for 12 minutes, then flip the chicken over and cook for 10-12 minutes more until golden and crispy and cooked through in the center.
Step 5. Enjoy!
They’re fast and delicious!
Thighs are often a less expensive cut of meat
The rub is made up of spices that you almost certainly already have on hand
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If you make my Crispy Air-Fryer Chicken Thighs, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
I don’t remember the last time I made dinner and both of my kids asked for second helpings… Well, actually yes I do, it was my Healthy Baked Chicken Parmesan. They can’t get enough of it, and Michael and I love it too, so it’s a no-brainer dinner in our house.
You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette
If there is one marinade you need for summer, it’s this one.
When I am having people over for a barbecue, this is one of the recipes I turn to. It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all the work of flavoring your main course while you go about your day. Without fail, someone always asks “what’s in this marinade?”
The best part is that it goes just as well with steak, pork, or salmon as it does chicken and has yet to fail me. I’ve even used it with portabello mushrooms that I’ve grilled up and served as meatless burgers and it was divine.
This, along with my Miso Teriyaki Chicken, are two favorite summer go-tos you will find at my table all season long.
Step 1. Cut chicken in half horizontally and open like a book, slicing in the middle to create two breast halves.
Step 2. Season chicken breasts with salt and set aside.
Step 3. Whisk all marinade ingredients in a large bowl and add chicken breast halves.
Step 4. Toss chicken to coat fully and submerge as much as possible in the marinade.
Step 5. Cover the bowl with plastic wrap and refrigerate for 4-6 hours, tossing halfway through to evenly marinate the chicken.
Step 6. Remove chicken from the refrigerator 30 minutes before you plan to cook.
Step 7. When ready to cook, preheat the grill and oil the grates.
Step 8. Grill chicken on medium high for 4-6 minutes per side or until cooked through.
Step 9. Let rest for 15 minutes, and serve.
Enjoy!
It’s extremely versatile. This sauce is delicious on all sorts of proteins and vegetables!
It can be thrown together in minutes but will create stunning flavor that is sure to have people asking for the recipe at dinner!
Sixty Second Coleslaw (Vegetarian, Gluten Free, Dairy Free)
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
Coconut Lime Sheet Cake with Lime Glaze (Gluten Free, Dairy Free)
If you make this Ultimate Grilled Chicken Marinade, and I hope you do, I want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!
This is a perfect, cozy dish for March when the winter temperatures are still lingering and spring hasn’t made its arrival yet. Every year I remember that March is still quite cold, and warming dinners like this 30 minute Coq au Vin are very much…
My Creamy Chicken Tortilla Soup is always a winner: it’s comforting, healthy and the perfect way to warm up at the end of a cold wintery day. It’s satisfying, thick and creamy and full of warm spices and toppings like tortilla chips (these are our…
It’s officially grilling season here in Connecticut, and that puts a serious pep in my step. It’s funny how every May, when the grilling starts to ramp up, I am once again reminded of how enjoyable and convenient it is too. I don’t know how I forget for six months every year, but I do. It’s like a breath of fresh air every time.
With Memorial Day and July 4th coming up, recipes like this one are great to have in your back pocket. I’ve been making a version of this marinade for years and it remains my all time favorite grilled chicken. Miso lends that amazing umami sweetness it always does, vinegar and ponzu provide that acidic pop, and you get that subtle zing of ginger that rounds it all out really nicely.
The chicken goes in the marinade a few hours before grilling along with some scallions, the whole thing goes on the grill all at once and you’ve got juicy, super flavorful grilled chicken that people cannot get enough of. If you’re missing maple syrup, use a little honey, brown rice syrup, or sugar. If you’re missing fresh ginger, use dried or omit it. Miso does a lot for depth of flavor, but if you don’t have it just leave it out, or add some mirin in its place. It’ll go in a slightly different direction but be delicious anyway. If I may be miso’s PR person for a moment, I encourage you to buy some if you don’t normally stock it. It’s useful in everything from dressings to sauces to baked goods, I’m looking at you Miso Chocolate Chip Cookies. It also lasts a lifetime in the fridge, though I always find ways to use it pretty quickly.
No grill? No problem. Throwing this under the broiler makes it an easy dish to make year round. Truthfully, I leave this one for the warmer months, after another blustery New England winter I like earning my summer, and earning my Miso Teriyaki Chicken. It’s well worth waiting for.
Step 1: Combine syrup, ponzu, vinegar, miso, water, and ginger in a small saucepan and bring to a boil. Whisk and simmer for 5 minutes until slightly thickened. Let cool.
Step 2: Salt and pepper the chicken, rub with olive oil, then add to a large ziplock bag or bowl along with the scallions and marinate it all with the reserved, cooled miso marinade for 2-4 hours.
Step 3: Grill chicken and scallions over medium high heat on a preheated grill or grill pan, grilling the chicken 3 minutes or so a side until cooked through, and just a minute or two for the scallions.
Step 4: Serve 1-2 chicken breasts and 2 grilled scallions per person.
Step 5: Enjoy!
If you make my Miso Teriyaki Chicken, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
These crispy, juicy, tender chicken cutlets are a bit of a marvel. I don’t know about you, but around my house crispy chicken is about the only thing we can all agree on. Television? No. Chicken cutlets? Yes.
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