Unbelievable Chicken

Ingredients                                                       CLICK TO WATCH VDO          

• 1/4 cup cider vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced

• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves
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Directions

• Prep
  15 m
• Cook
  20 m
• Ready In
  9 h

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinad  8 hours, or overnight.

Footnotes

• Editor's Note:
• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Chef John's Honey-Glazed Ham

                                                                    Ingredients

• 
  3/4 cup water, or as needed
• 2 whole star anise
• 12 whole cloves, or more to taste
• 1 (7 pound) country-style ham
•  1 cup firmly packed light brown sugar
• 1/4 cup honey

• 2  tablespoons Dijon mustard
• 2 tablespoons rice vinegar
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper
• Add all ingredients to list

DirectionsPrep

1.  preheat oven to 325 degrees F (165 degrees C).
2. Pour water, star anise, and cloves                                                                                      into the bottom of a roasting pan.                                                                                                                                                                                                                     Place a roasting rack into the pan over                                                                            the water, anise, and cloves; place ham                                                                         on rack. Cut 1/4-inch deep slashes 1/2-inch                                                                apart lengthwise and crosswise across the top of the entire ham.
3. Bake ham in the preheated oven for                                                                                   20 minutes. Whisk brown sugar, honey,                                                                        mustard, vinegar, black pepper, Worcestershire sauce,                                                 and cayenne pepper together in a                                                                                    bowl until glaze has     a thick, smooth consistency.
4. Brush glaze all over ham. Continue baking ham,                                                               brushing glaze on every 20 minutes, until glaze                                                                    is deep golden and ham is heated through,                                                               about 2 hours 10 minutes. An instant-read thermometer                                                                                                                                                                                           inserted into the center should read                                                                             130 degrees F (54 degrees C).
5. Use a kitchen torch to heat the glaze on the                                                                      ham until it is crispy and caramelized, 2 to 5 minutes.

Footnotes

• Cook's Notes:
• If roasting a regular ham, bake until an instant-read                                                                 thermometer inserted into the center reads 140                                                                              degrees F (60 degrees C).
• You can use any vinegar in place of rice vinegar, if desired.
• Tip
• Aluminum foil can be used to keep food moist, cook it evenly,                                                     and make clean-up easier.                                                                                                                                  WORLD MOST USE WORD                                                                                                          how to start small home business ideas                                                                                        OBAMA FAILING DOWN

Greek Lemon Chicken and Potato Bake

                                                                           Ingredients

• 4 chicken leg quarters
• 1 (24 ounce) bag small potatoes
• 1/2 cup olive oil
• 2 lemons, juiced, divided
• 2 tablespoons dried basil

• 2 tablespoons dried oregano
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 tablespoons lemon and herb seasoning
• 1 (12 ounce) package fresh green beans
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Directions

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• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m

1. Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
2. Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
3. Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
4. Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Footnotes

• Cook's Note:
• If you want to brown the tops of chicken and potatoes more, place pan under a preheated broiler for about 5 minutes, to get a bit crispy. And don't forget the tzatziki sauce!
• Editor's Notes:
• You can substitute Greek seasoning for the lemon herb seasoning.
• Nutrition data for this recipe includes the full amount of herb-seasoned olive oil. The actual amount of oil consumed will vary.

Texas Chicken Quesadillas

                                                              Ingredients

35 m8 servings411 cals

• 
  2 tablespoons vegetable oil, divided
• 1 onion, sliced into rings
• 1 tablespoon honey
• 2 skinless, boneless chicken breast halves - cut into strips

• 1/2 cup barbeque sauce
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 8 (10 inch) flour tortillas
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Directions

• Prep
  20 m
• Cook
  15 m
• Ready In
  35 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
3. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
4. Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
5. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.