Mr. Sunday's Saturday Night Chicken: More than 100 Delicious, Homemade Recipes to Bring Your Family Together

by Lorraine Wallace

Overview

Seasonal chicken recipes—from summer salads to winter pot pies—by the New York Times–bestselling author of Mr. Sunday’s Soups.
 
On the heels of the hugely successful Mr. Sunday’s Soups, Lorraine Wallace—wife of Fox News Sunday anchor Chris Wallace—shares another family tradition: the night before taping his show, Chris always wants something familiar and comforting for dinner: chicken. Faced with the challenge of keeping the meals interesting—like so many people at home eating chicken meals at least once a week—Lorraine created more than 100 delicious chicken recipes the whole family will love. You’ll find chicken favorites prepared in almost every way: baked, fried, butterflied, pan roasted, and stir-fried, as well as in salads, enchiladas, and pot pies.
 
In addition to her own delicious family favorites, Lorraine also includes recipes from celebrity chef Art Smith and restaurants such as Washington’s landmark Martin’s Tavern. 31 side dishes serve as perfect complements to your favorite chicken dish, so you’ll find everything you need to prepare satisfying chicken meals for almost any occasion.
 

• Includes more than 130 recipes organized by season, from cold chicken salads for summer to hot and hearty pot pies for winter
• Features scrapbook family photos of the Wallaces throughout as well as gorgeous photos of finished dishes
• Special chapters include perfect recipes for hosting friends and family and fun ideas for snacking and eating on football Sundays

Product Details

ISBN-13:	9780544187436
Publisher:	Houghton Mifflin Harcourt
Publication date:	09/01/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
File size:	47 MB
Note:	This product may take a few minutes to download.

About the Author

Lorraine Wallace had two great passions growing up—riding horses and cooking. She became an expert in both. Moving to Middleburg, Virginia, in the 1980s, she became a competitor on the amateur showjumping circuit and won awards on her horse, Strait Man. At the same time, she started her own extensive garden—growing vegetables, herbs, and flowers. She developed an appreciation for organic ingredients and a deep love for cooking.

Read an Excerpt

CHAPTER 1

Fall

After the dog days of hazy hot Washington, fall is a season that brings cooler weather, brilliant leaves, and Redskins football. The farmers' markets and vegetable gardens are bursting with beautiful ripe produce ready for picking!

This is the season I really get excited about being creative in the kitchen. Weekends mean visiting apple orchards and pumpkin patches, which is especially fun during the Indian summer of late September, when the days are warm, and the evenings are cool and crisp. My Honey-Mustard Chicken with Apples is a delicious recipe, which takes little time to make, so you can enjoy the beautiful outdoors with your friends and family and still enjoy a dish that is loaded with sweet apples, savory onions, and mustard.

And since everyone's schedule is in full swing and hectic, I created a simple Rotisserie Chicken à la King. Here in Washington, I think Wagshal's market has the best rotisserie chicken in town. They use only hormone-free chickens, and their secret for preparing these tender, juicy chickens is using the chicken drippings to baste their birds. Call ahead on the weekends and reserve your chicken because they often run out of this local favorite.

Once again it is turkey time! My daughter Sarah loves when I take leftovers from our Thanksgiving meal and prepare Turkey Tetrazzini. This classic dish is just brimming with mushrooms that I load in the center of the casserole and top with Parmesan cheese for a golden, bubbly one-dish meal. All you need to complete this supper is a beautiful spinach salad with toasted pecans, sliced pears, and crumbled gorgonzola cheese.

All the poultry recipes I share with you for this glorious season have helped to make our family feel safe, nourished, and loved.

Rotisserie Chicken à la King

ROTISSERIE • QUICK • SERVES 6

This was a favorite dish that my mother made when I was growing up. Here I have re-created this classic by using a rotisserie chicken that saves time and makes it more modern. Chicken à la King can be presented either as a simple family meal just spooned over toast points, or served in puff pastry shells for a more elegant meal.

6 frozen store-bought puff pastry shells
Preheat the oven to 425°F.

Bake off the frozen puff pastry shells according to the package directions (about 20 minutes). Keep them warm in a 200°F oven until ready to serve.

Meanwhile, in a large skillet over medium-low heat, warm the oil. Add the onion, green bell pepper, roasted red bell pepper, and mushrooms and cook, stirring, until the mushrooms have released all their liquid and the onions have begun to brown, about 5 minutes. Season with salt and pepper.

Add the butter and allow to melt. Add the flour and whisk together, until smooth. Gradually add the chicken broth, whisking to avoid lumps, and cook until the mixture begins to thicken. Add the sherry wine, egg yolks, and cream and stir until well combined. Fold in the chicken and cook until heated through, about 5 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

Remove the tops from the pastry shells. Place each shell on a serving plate, and fill with the chicken à la king mixture. Serve immediately.

Martin's Chicken Marsala

From the kitchen of Chef Billy Martin

BONELESS, SKINLESS • STOVETOP • FAMILY FAVORITE • SERVES 4

Martin's Tavern is a Washington landmark that has been the home away from home to celebrities, movers and shakers, Hollywood stars, Broadway legends, and Georgetowners since 1933. The legendary restaurant and tavern has had the honor of serving every president from Harry Truman to George W. Bush. This is where JFK proposed to Jacqueline Bouvier and to this day, there is a booth at Martin's known as "The Proposal Booth."

Fourth-generation owner and manager, Billy Martin, invited me to lunch where he demonstrated how he prepares this delicious Chicken Marsala using their secret brown sauce. What a special treat!

4 boneless, skinless chicken breasts (about 8 ounces each)
Rinse the chicken breasts with cold water and pat dry with paper towels. Place the flour in a shallow dish such as a glass pie plate and season with salt and pepper. Dredge the chicken breasts in the flour and shake off any excess.

Heat a sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Transfer the mushrooms to a plate or bowl and set aside. To the same pan, add the remaining 2 tablespoons oil and brown the chicken breasts on each side, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Deglaze the pan with the Marsala wine, scraping up any brown bits on the bottom of the pan. Add the chicken broth and simmer until reduced by half, about 5 minutes more.

Finish the sauce by adding the butter and stirring until it has melted and the sauce comes together. Return the chicken and mushrooms to the pan and stir to coat well with the sauce. Simmer for another 2 minutes.

Serve the chicken on warm dinner plates on top of a mound of jasmine rice.

Tandoori Roast Chicken

GOOD FOR COMPANY • SERVES 6

The Greek-style yogurt and ruby-colored spices make this chicken dish a wonderful bright golden orange color. Be sure to line your baking sheet with aluminum foil for a quick clean-up! I like to serve this family style on a large platter of basmati rice with the chicken piled on top and accompany it with my pickled cucumbers served in small individual glass bowls.

One 4-pound chicken, cut into 8 pieces, plus 1 pound chicken breasts, cut in half for a total of 12 pieces
Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken breasts in half crosswise. Put all the chicken in a large resealable plastic bag. In a large bowl, whisk together the yogurt, lemon juice, onion, garlic, ginger, paprika, cumin, cayenne, and turmeric. Transfer the marinade to the plastic bag and coat the chicken well by turning the bag over several times. Refrigerate for up to 8 hours or overnight.

Remove from the refrigerator up to 30 minutes prior to baking and keep turning the bag to coat the chicken.

Position a rack in the lower portion of the oven. Preheat the oven to 450°F. Line a baking sheet with aluminum foil, and coat a roasting rack with nonstick cooking spray. Place the rack on top of the lined baking sheet.

One by one, remove the chicken pieces from the bag, letting any excess marinade drip back into the bag, and place on the prepared roasting rack, skin side up, and in a single layer. Transfer the marinade to a bowl and reserve for basting.

Transfer the baking sheet to the oven and roast the chicken for 40 minutes, then brush with the reserved marinade. Move the baking sheet to the upper rack and continue to roast the chicken for 20 minutes more until golden. Discard the unused marinade. Remove the chicken from the oven and season with the salt to taste. Cover lightly with foil and let rest until ready to serve.

Chicken Marengo

BONELESS, SKINLESS • ONE POT • SERVES 4 TO 6

The classic French braised dish is traditionally made with veal. In the Wallace household, we enjoy this dish made with chicken. It is packed with mushrooms in a thick tomato-based sauce. The orange zest just adds a tasteful last note.

3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
Position a rack in the middle portion of the oven, allowing enough space to hold a large Dutch oven. Preheat the oven to 325°F. Rinse the chicken with cold water and pat dry with paper towels. Put the flour and salt and pepper in a large resealable plastic bag and shake to mix well. Place the chicken in the bag and shake until evenly coated with the seasoned flour.

In a large Dutch oven over medium-high heat, warm 3 tablespoons of the oil and swirl the pot to coat the bottom evenly. Add half of the chicken to the pot and cook until evenly browned on all sides, 4 to 6 minutes. Transfer the chicken to a large bowl or plate. Heat 2 more tablespoons of oil in the pot and cook the remaining half of the chicken. Transfer the chicken to the bowl or plate.

Add 1 tablespoon of the oil to the same pot. Add the onion and cook, stirring, until lightly browned and softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any brown bits on the bottom of the pot. Add the tomatoes and their juice, the basil, thyme, orange zest, and salt and pepper to taste and bring to a simmer. Return the chicken to the pot and stir to combine well. Cover the pot, transfer it to the oven, and bake until the chicken is tender, about 1 hour.

Meanwhile, cook the egg noodles in a large pot of salted water according to the package directions. Drain well. While the noodles are boiling, cook the mushrooms. In a skillet over medium-high heat, warm the remaining 1 tablespoon of oil. Add the mushrooms and cook, stirring, until they have softened and released their liquid, 6 to 8 minutes.

Remove the pot from the oven, uncover, and discard the zest. Add the mushrooms to the pot and stir to combine. Serve on warmed plates over the noodles, sprinkled with the parsley.

Chicken with Angel Hair Pasta and Rosemary Sauce

BONELESS, SKINLESS • QUICK • SERVES 4

This is a quick and simple one-dish meal that can be prepared in under 30 minutes. Not only is it delicious for dinner, but leftovers make a great lunch the next day.

8 ounces angel hair pasta
In a large pot of boiling water, cook the pasta according to the package directions without any added salt or oil.

While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Sprinkle the chicken with the salt and pepper, add to the pan, and cook until lightly browned, about 3 minutes per side. Add the onions, white wine, and rosemary and cook 30 seconds more. Stir in the broth and cook until the chicken is done, about 2 minutes. Add the half-and-half and cook for another 2 minutes.

Divide the pasta equally among four warm, wide-rimmed pasta bowls, place the chicken and sauce on top. Garnish with the scallions and chopped fresh rosemary.

Quick Chicken Stir-Fry

From the kitchen of Chantima

BONELESS, SKINLESS • QUICK • VEGGIE • SERVES 6

Chantima (aka Jim) is our housekeeper but really much more. She is a friend and we love to cook together. I have learned so much from her about her native country Thailand and their customs and cuisine. Here is Jim's stir-fry that our whole family loves to eat!

1 ½ pounds boneless, skinless chicken breasts
Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken into 1 ¼-inch pieces and place in a large bowl. Combine 1/3 cup of the water, 1/3 cup of the oyster sauce, and the flour in a small bowl and whisk to mix well. Pour over the chicken in the bowl and let marinate in the refrigerator for at least 1 hour.

Bring a pot of water to a boil. Add the green beans and blanch until bright green, about 2 minutes. Remove from the heat, transfer to a colander, and rinse under cold running water to stop the cooking.

Repeat the procedure to blanch the carrots. Set aside.

Heat the oil over medium-high heat in a wok or a skillet large enough to hold all of the ingredients. Add the onion and red bell peppers and stir-fry for 3 minutes. Add the garlic and stir-fry an additional 1 minute.

Add the chicken and the remaining 1/3 cup oyster sauce, toss to coat all the ingredients with the sauce, and cook, stirring, for 5 minutes. If the chicken is too dry, add the remaining 1/3 cup water to loosen the mixture. Stir in the reserved green beans, carrots, and the baby corn and cook for 1 minute to reheat the vegetables. Season to taste with black pepper.

Meanwhile, cook the soba noodles according to the package directions. Divide the noodles equally among six serving plates and top with the stir-fry. Garnish with the scallions and serve with a small bowl of soy sauce on the table.

Note: For a vegetarian option, replace the chicken with cut-up tofu.

Classic Chicken Pot Pie

FAMILY FAVORITE SERVES 6

If you are pressed for time or just have half of a chicken left, use a store-bought crust and roll it to top this classic dish or finish up with leftover roasted chicken to make this delicious pie.

FOR THE CRUST
To prepare the crust: Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse until the butter pieces are the size of peas, 10 to 12 pulses. Drizzle 3 tablespoons of ice cold water over the mixture and pulse until the dough forms moist crumbs that are just beginning to clump together, about 9 pulses more. Turn the crumbs out onto a large piece of plastic wrap and gather into a pile. With the heel of your hand gently smear the dough away from you until the crumbs come together. Shape the dough into a square, wrap tightly in plastic wrap, and refrigerate until firm, for at least 2 hours or up to 2 days.

Position a rack in the middle portion of the oven. Preheat the oven to 350°F.

To prepare the filling: Rinse the chicken thighs with cold water and pat dry with paper towels. Season generously with salt and pepper. In a large Dutch oven over medium-high heat warm 2 tablespoons of the oil until very hot. Working in batches, brown the first chicken thighs, 4 to 5 minutes per side. Add 1 more tablespoon of the oil to cook the second batch. Transfer the chicken to a cutting board and cut into 1-inch pieces. (It is fine if the chicken is not cooked through, it will continue to cook in the pie.) Put the chicken in a large bowl and set aside.

(Continues…)

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Excerpted from "Mr. Sunday's Saturday Night Chicken"
by .
Copyright © 2012 Lorraine Wallace.
Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Acknowledgments 11

Introduction 13

The Keys to Using This Book 18

Chicken 101 19

Fall 31

Rotisserie Chicken à la King 34
Martin's Chicken Marsala 35
Tandoori Roast Chicken 36
Chicken Marengo 38
Chicken with Angel Hair Pasta and Rosemary Sauce 39
Quick Chicken Stir-Fry 41
Classic Chicken Pot Pie 42
Sausage Pasta Rustica 45
Turkey Meatballs with Spaghetti Squash 47
Honey-Mustard Chicken with Apples 48
Chicken Scaloppine with Pears 49
Thin-Cut Chicken Parmesan 50
Turkey or Chicken Tetrazzini 51
Country Chicken-and-Mushroom Fricassee 52
Wagshal’s Famous Roasted Hormone-Free Chicken 53
Chicken Enchiladas 54
Skoda’s Braised Chicken with Mushrooms and Cashews 56
Winter 59
Polenta Gratin with Turkey Bolognese 62
Coq au Vin 63
Half-Hour Chicken and Leek Stew 64
Chantima's Herb-Roasted Chicken with Vegetable Gravy 65
Crispy Pan-Roasted Chicken with Garlic-Thyme Butter 66
Individual Winter Vegetable and Chicken Pot Pies 68
Turkey Meat Loaf with Home-Style Gravy 70
Stovetop Chicken Cacciatore 71
Balsamic Butterflied Chicken with Roasted Vegetables 73
Turkey Burgers with Pimiento Spread 74
Al Tiramisu Tuscan Duck Stew 76
Holiday Lemon Chicken 77
Chicken in a Pot 78
Citrus-Chili Cornish Hens with Lemon Sauce 80
Indian Butter Chicken 82
Nancy's Braised Chicken in Orange Juice 83

Spring 85

Quick Turkey and Green Bean Stir-Fry 87
Spring Chicken Roll-Ups with Lemon Sauce 88
Quick Chicken Cordon Bleu 89
Fajita Chicken Packets 90
Red Curry Chicken with Vegetables 91
Spring Chicken with Artichokes and Fennel 92
Ida’s Baked Chicken 93
Pantry Chicken Saté with Peanut Sauce 94
Chicken Scaloppine with Sugar Snap Peas, Asparagus, and Lemon Salad 96
Chicken and Cashews in Lettuce Cups 99
Sesame Chicken with Edamame 100
Greek Stuffed Chicken Breasts 101
Art and Soul Fried Chicken 102
Quick Chicken and Vegetable Quiche 105
Low-Fat Chicken Tagine with Parsnip Puree 106

Summer 109

Basted Barbecue Chicken with Carolina-Style Barbecue Sauce 112
Sautéed Chicken and Zucchini with Tarragon Pan Sauce 114
Grilled Pesto Chicken 115
Creamy Chicken Salad 117
Herbed Buttermilk "Not-Fried" Chicken 118
Oven-Grilled Chicken with Roasted Grape Tomatoes 119
Stovetop Summer Chicken 120
Skewers of Sage Chicken with Sweet Italian Sausage 123
Butterflied Grilled Chicken with Ginger-Citrus Marinade 124
Grilled Chicken and Herbed Farfalle Pasta Salad 126
Grilled Chicken Paillards 127
Chicken Kebabs with Creamy Pesto Sauce 128
Southern Oven "Unfried" Chicken 129

Friends and Family 131

Ann's Hot Chicken Salad Pie 136
Newnam's Chicken Tacos with Anna's Secret Guacamole 138
Monahan Family’s Jerk Chicken 141
Bonnie's Curry Chicken Salad 142
Peter's Beer Can Chicken 144
Nana's "No Peek" Chicken 145
Sharon's Asian Chicken Salad 146
Ann's Texas Fried Chicken 147
Pauline's Easy Roast Chicken 149
Robin's Mediterranean Chicken 150
Patty's Roasted Chicken 151
Diana's Quick Chicken Divan 152
Liz's Chicken Kiev 153
Grace's Dad's Chicken 155

Two-By-Two Dinners 157

Chicken Saltimbocca with Quick Lemon Sauce 158
Chicken Dijonnaise 160
Chicken Wallace Quick Skillet Dinner 161
Sesame Chicken 163
Chicken Fajitas 164
Chicken Piccata 166
Herbed-Breaded Chicken Tenders with Orange Marmalade Mustard 167
Dill Havarti–Stuffed Chicken Breasts 168
Chicken and Soba Noodles One-Dish Dinner 169
Chicken Cutlets alla Pizzaiola 170
Baja Chicken with Warm Mango Salsa 171
Chinese Chicken and Mushrooms 172

Game Day 175

Mexican Chicken Casserole 178
Shredded Turkey in a Bag 179
Wings Three Ways: Sweet-and-Sour Chicken Wings with Peanut Dipping Sauce; Teriyaki Chicken Wings with Spicy Citrus Sauce; Buffalo-Style Chicken Wings with Light Ranch Dressing 180
Caribbean-Style Chicken 184
Panko-Crusted, Blue Cheese–Stuffed Chicken with Buffalo Sauce 185
Chicken Teriyaki 187
Karl's Two Kinds of Texas Quail 188
Diane's Tennessee Quail 189
Ayrshire Farm's Brined Organic Pheasant 190
Swiss Embassy Roast Turkey 191
Smoked Orange Duck 192
Remick's Hot Sauce Tacos 193
Turkey Gobbler Sandwich 194
Dickens' Christmas Goose 196
Dan's Chicken Cheeseburger Slider Salad 197

Sides 199

Asian Noodles 200
Baked Brown Rice 201
French Lentils 201
Black-Eyed Pea Salad 202
Classic Mashed Potatoes 204
Classic Moroccan Couscous Salad 205
Baked Brussels Sprouts 207
Sautéed Red Cabbage 207
Corn Salad 208
Creamy Cheesy Grits 209
Easy Baked Beans 210
Fried Okra 211
Vinegar Slaw 212
Herbed Potato Bread Stuffing 213
Gruyère Cheese au Gratin Potatoes 214
Greek-Style Lima Beans 216
Grilled Romaine Salad with Creamy Ranch Dressing 216
Grilled Tomatoes 217
Jasmine Rice 217
Individual Corn Puddings 219
Kale Crisps 220
Lemon Orzo 222
Mushy Peas 222
Panko Green Beans with Slivered Almonds 223
Pan-Roasted Herbed Fingerling Potatoes 225
Parsnip Puree 226
Pickled Cucumbers 227
Sweet Potato Wedges 227
Picnic Potato Salad 228
Southwest Chopped Salad 229
Spinach and Mushroom Sauté 230
Spinach Salad 231
Stuffed Tomatoes with Cucumbers and Feta 232
Sweet-and-Sour Spring Carrots 232
Vineyard Quinoa Salad 235

Recipe

BUFFALO-STYLE CHICKEN WINGS WITH LIGHT RANCH DRESSING
FAMILY FAVORITE • MAKES 16 WINGS

LIGHT RANCH DRESSING
^2/3 cup buttermilk
¼ cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon dried onion flakes
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper

FOR THE WINGS
5 tablespoons (½ stick plus 1 tablespoon) unsalted butter
1¼ cups Crystal Hot Sauce
16 chicken wings (about 2 pounds)
Nonstick cooking spray
Celery and carrot sticks, for serving

To make the ranch dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, chives, dill, parsley, Worcestershire sauce, onion powder, onion flakes, and garlic powder. Stir in the salt and pepper. Refrigerate until needed.

To make the wings: In a small saucepan, melt the butter over medium-high heat, add the hot sauce, and stir to combine.

Rinse the chicken wings with cold water and pat dry with paper towels. Place the wings in a large resealable plastic bag, cover with the marinade to coat evenly, and seal the bag. Refrigerate for 3 to 5 hours or overnight.

Remove the wings from the refrigerator 15 minutes prior to cooking. Preheat the oven to 400°F. Coat a large baking sheet with nonstick cooking spray.

Remove the chicken wings from the marinade and place on the prepared baking sheet, leaving some of the marinade clinging to them. Reserve the remaining marinade to baste while baking. Bake for 15 minutes, then turn the wings over and baste with the reserved marinade. Return the wings to the oven and bake for 15 minutes more, or until cooked through. Discard the unused marinade. Serve with light ranch dressing and celery and carrot sticks.

Pantry Chicken Saté with Peanut Sauce
BONELESS, SKINLESS • GRILL • SERVES 4 TO 6

When spring fever hits and I move outdoors and fire up the grill, this is one of my favorites! For a spring dinner party, I often make smaller skewers and serve them as cocktail nibbles.

If using a store-bought sweetened creamy peanut butter, then it's not necessary to add the brown sugar to the sauce.

FOR THE SATÉ
3 pounds boneless, skinless chicken breasts
Nonstick cooking spray
4½ tablespoons soy sauce
2 tablespoons light brown sugar
4 garlic cloves, minced
4 teaspoons peeled and grated fresh ginger
2 teaspoons finely grated lime zest
½ teaspoon crushed red pepper flakes
Sixteen 8-inch skewers (see Tip)

FOR THE DIPPING SAUCE
6 tablespoons unsweetened creamy peanut butter
3½ tablespoons soy sauce
3 garlic cloves, minced
3 tablespoons light brown sugar
3 tablespoons freshly squeezed lime juice
^3/4 teaspoon crushed red pepper flakes

Rinse the chicken with cool water and pat dry with paper towels. Cut the chicken breasts lengthwise into 16 total pieces, Coat the grill rack with nonstick cooking spray. Preheat the grill to medium-high heat (450°F-500°F).

To prepare the saté: In a bowl, combine the soy sauce, brown sugar, garlic, ginger, lime zest, and red pepper flakes. Add the chicken strips and toss well to coat. Let stand for 10 minutes or overnight in the refrigerator, tightly covered. To prepare the dipping sauce: In a bowl, combine the peanut butter, soy sauce, garlic, brown sugar, lime juice, and red pepper flakes and stir until the sugar dissolves.

Thread the chicken strips onto the skewers. Place the skewers on the grill rack and grill each side for about 5 minutes, or until cooked through. Serve the chicken saté on a large platter along with the dipping sauce.

Tip: Bamboo skewers, an alternative to metal skewers, get hot quickly and can burn. To help prevent this, place the skewers in a baking dish or pan, cover with warm water, and soak for at least 30 minutes prior to use.

Butterflied Grilled Chicken with Ginger-Citrus Marinade

• GRILL • SERVES 4

The citrus-ginger marinade makes this a zesty chicken dish to prepare on the grill. Since it is light in calories, I like to serve it with my corn pudding that marries together all the sweet tastes of summer.

^3/4 cup canola oil
^3/4 cup freshly squeezed orange juice
3 small lemons, thinly sliced
3 scallions, white and green parts, thinly sliced
6 tablespoons honey
One 3-inch piece fresh ginger, peeled and thinly sliced
Finely grated zest of 2 limes
^3/4 teaspoon coarse salt
^3/4 teaspoon freshly ground black pepper
One 3-pound chicken, backbone removed, butterflied

In a large bowl, combine the oil, orange juice, lemon slices, scallions, honey, ginger, lime zest, salt, and pepper. Add the chicken and coat it with the marinade. Marinate, refrigerated, turning occasionally, for 4 hours or overnight.

Remove the chicken from the refrigerator 15 minutes prior to grilling, turning the chicken over in the marinade one more time.

Preheat a grill to medium-high heat (450°F-500°F).

Remove the chicken from the marinade and reserve the marinade for basting. Place the chicken on the grill, breast side down, and cook for 5 minutes on each side to make grill marks. If cooking on a gas grill, turn off the middle burners and place the chicken in the middle. If using a charcoal grill, move the coals to one side and place the chicken on the side of the grill without any coals. Baste the chicken with the marinade, cover with a piece of aluminum foil, and press this down with a heavy oven-proof plate. Cook, covered, for about 20 minutes, then turn over and brush with more of the marinade, and continue to cook for 20 minutes more, until cooked through.

Transfer the chicken to a cutting board. Cover with foil and let rest for at least 10 minutes. Grill the lemon slices until they have grill marks. Cut the chicken into 4 pieces and transfer to a serving platter, then garnish with the grilled lemon slices.