Added advantage of being on a paleo diet is that I can gorge on these delicious teriyaki chicken wings. Unlike diets with heavy carbohydrates, the paleo diet is heavy in protein and fats allowing me to enjoy in the skin and all. These wings deliver on all notes. The sauce combines sweet and salty tangs with a meaty juiciness.
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar. The word teriyaki derives from the noun teri–the shine or luster given by the sugar content in the tare–and yaki–the cooking method of grilling or broiling. Traditionally, the meat is dipped in or brushed with sauce several times during cooking. In North America, any dish made with a teriyaki-like sauce or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is usually used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.
Here are some tips to keep in mind:
- I used chicken wings. They combine both the drumettes and wings into one; however, using just wings or just drumettes is optional.
- I used coconut aminos for a paleo version. Using soy sauce will provide the same flavor, but it is not gluten free.
- I used honey for my sweetener. I think it is not overly sweet and works well as a thickening agent for a sauce.
- Careful using fresh ginger because it will cause chunks in the sauce that can be potent.
- Broiling works well in browning the outside skin without overcooking the meat inside.
- Cooking the wings skin side down for the first ten minutes, allows the meat to cook through without burning the skin.
- The sauce is easy! Mix all the ingredients until the desired thickness.
- The sauce will continue to thicken and cook after being removed from the heat, so I suggest not boiling it over seven minutes.
- Toss the wings evenly to coat the
Napkins will be your best friends with this meal. It is finger licking good, but on the sticky side. I could have continued to eat the entire batch myself. Keep that in mind and be sure to double or triple the meal, inviting friends and family to come and enjoy the dish. It is a quick and easy meal for reunions and parties. Have everyone over to enjoy some wings and wow them with the sweet and salty crunch of these meaty wings.
Leave a comment with your favorite wing sauce. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Chicken, Dinner, Lunch, Paleo, Sauce
- Tagged Chicken, chicken wings, drumettes, japanese cooking, japanese food, paleo, Sauce, teriyaki, teriyaki sauce, teriyaki wings, wings
It was not until recently that I became obsessed with adding greens onto my pizza. I grew up with pizza consisting of cheese, pepperoni and sauce–no deterring from the norm. However, greens add a nutritional note to your dishes without unnecessary calories and pair well with a variety of ingredients. For instance, broccolini chicken pizza is a sweet and savory combination. The sweet, citrus ricotta paired with the vibrant greens and mouthwatering chicken brings heavenly flavors to my tummy. The recipe shows me that greens and creativity bring delicious meals to the table.
Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thinner stalks. It is a hybrid of broccoli and kai-lan, Chinese broccoli, developed by the Sakata Seed Company of Yokohama, Japan. Broccolini is also known as asparation, asparations, bimi, broccoletti, broccolette and tenderstem. The entire vegetable is consumable, including theoccasional yellow flower. Common cooking methods include sauteeing, steaming, boiling and stir-frying. Its flavor is sweet, with notes of both broccoli and asparagus, although it is not closely related to the latter. Nutritionally, it is high in vitamin C and contains vitamin A, calcium and iron.
Here are some tips to keep in mind:
- I used broccolini. It is one of my favorite vegetables, but it can be hard to find in grocery stores. Take advantage while you can!
- I nixed the lemon zest because I had bottled lemon juice only. The zest helps the acidity and adds a fresh note to the pizza.
- I used a pre-made crust and adjusted the cooking times; however, soon after I found out that Trader Joe’s has whole-wheat pizza dough. (Shout out to Charlie Mai for letting me know it existed!)
- I suggest nixing the oil in half. I felt the oiled pizza crust made it soggy and was unnecessary fat in your diet. Save those calories for something you really want–like dessert…heehee.
- Ricotta is thick and grainy. Mixing it with lemon juice helps soften the cheese, and it becomes similar in texture to pesto.
- I cleaned my chicken breast of the fatty deposits and chopped them evenly. You need the pieces small enough to cook through without overcooking your broccolini.
- Pile the toppings onto the crust; I had enough topping to make two pizzas.
- Baking the pizza with the toppings facilitates the process of creating an adhesion between ingredients and melting the ricotta.
- I suggest cooking the chicken until just about done on the stovetop. This method will allow the chicken to continue cooking while preparing the pizza and again in the oven without overcooking it creating a dry, juiceless texture.
The topping alone contains vast amounts of flavor. Adding those flavors to the top of a delicious bread and we have a winner. The pizza adds a variety to your daily routine. You can still enjoy the normalcy of pizza with a twist. Incorporating broccolini onto circular bread is a great way to trick little ones, or yourself, into eating their greens.
Leave a comment with your favorite pizza recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Chicken, Dinner, Lunch, Vegetables
- Tagged broccoli, broccolini, Chicken, chicken pizza, healthy, healthy meals, healthy pizza, Italian pizza, lighter pizza, pizza, whole wheat, whole-wheat crust, whole-wheat pizza
Are you tired of the same old chicken? Eating it day in and day out can be gruesome. There are only some many ways to make it, right? WRONG! This honey-lime grilled chicken gives a new meaning to chicken. So long to those bland flavors, and hello to the new, healthy chicken.
Chicken is a great source of protein that I eat often. I’ve gotten bored of the same methods of oven-roasted chicken. There are only so many sauces to cover it up. The marinade here gives the chicken a quite different flavor profile that masks the chicken well. Keep in mind that since it is marinated that it will need time to sit in the refrigerator before cooking to enhance all
Here are some helpful tips to keep in mind.
- You can use fresh limes and juice them, but you would be going through quite a bit of limes. We used the bottled lime juice about one bottle should do.
- The thyme and rosemary can be added in by the stems so that they can easily be picked out. You wouldn’t want to chop on one of them because they are hard
- You can chop the amount of oil in half for a healthier amount and just spray top of the grill with cooking oil.
- Make sure they have a nice charcoal on them to add crispiness to the chicken.
Dig in and enjoy another chicken with extreme flavor. This recipe won’t leave you hanging on the same bland chicken. It has an interesting flavor that makes it unusual but delicious. Pair it with some grilled sweet corn and roasted carrots for a delicious and healthy dish that will satisfy your rumbling tummy.
Leave a comment below and follow my Pinterest for other chicken recipes. Check back next Wednesday for another flavor profile from The Cooking Bug.