What's for Dinner? Three Chicken Recipes You'll Make on Repeat.
From the air fryer to the grill,
Terrapin Ridge Farms has your weeknight covered.
Chicken is always on the weeknight dinner menu and for good reason. It's versatile and crowd-pleasing, but that doesn't have to mean you are serving the same chicken recipe every week. All it takes is the right condiment. A squeeze, a drizzle, or a dollop of Terrapin Ridge Farms premium condiments turns a simple chicken dinner into something you will look forward to without any extra time in the kitchen. Here are three recipes to shake up your rotation and keep dinner exciting all week long.
1. Coconut Curry Chicken Stir Fry
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 7 Tbsp Terrapin Ridge Farms Coconut Curry Aioli Squeeze
- 3 tablespoons sesame oil (or vegetable oil)
- 1 medium zucchini, halved and sliced
- 2 cups broccoli florets
- 1 large bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3 garlic cloves, minced
- 1 Tbsp soy sauce
- 1 lime, juiced
- ⅓ tsp black pepper
- 2 green onions, sliced, for garnish
- 1 Tbsp sesame seeds, for garnish
Directions
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In a bowl, combine 1.5 pounds boneless, skinless chicken breasts, thinly sliced with 3 Tbsp of 7 Tbsp Terrapin Ridge Farms Coconut Curry Aioli Squeeze, 1 Tbsp soy sauce, 1 lime, juiced, and 0.3 tsp black pepper. Toss well to coat. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
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Heat 1 Tbsp of 3 Tbsp sesame oil (or vegetable oil) in a large wok or skillet over medium-high heat. Add 1 medium red onion, thinly sliced and 1 large bell pepper, thinly sliced and sauté for 3–8 minutes until slightly softened. Add 1 medium zucchini, halved and sliced and 2 cups broccoli florets and cook another 3–4 minutes until just tender-crisp. Transfer all vegetables to a plate and set aside.
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Add another Tbsp of 3 Tbsp sesame oil (or vegetable oil) to the same pan over medium-high heat. Add 3 garlic cloves, minced and sauté 5 minutes until fragrant. Add the marinated 1.5 pounds boneless, skinless chicken breasts, thinly sliced in a single layer and cook 4–5 minutes, stirring occasionally, until cooked through and golden in spots.
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Return the vegetables to the pan with the chicken. Toss everything together over medium-high heat for 1–1m 30s
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Remove from heat. Squeeze the remaining 4 Tbsp of 7 Tbsp Terrapin Ridge Farms Coconut Curry Aioli Squeeze over the stir fry and toss to coat. Taste and add more aioli as desired.
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Plate over steamed rice or noodles. Garnish with 2 green onions, sliced, for garnish and 1 Tbsp sesame seeds, for garnish. Serve immediately with extra Coconut Curry Aioli on the side.
2. Grilled Chicken with Pesto Aioli & Fresh Tomato
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons Terrapin Ridge Farms Pesto Aioli
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 3 large ripe tomatoes, sliced
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1 pinch flaky sea salt, for finishing
Directions
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In a bowl, whisk together 2 Tbsp extra virgin olive oil, 2 garlic cloves, minced, 1 lemon, juiced, 1 tsp kosher salt, and ½ tsp black pepper. Add 4 boneless, skinless chicken breasts and toss to coat. Let marinate at room temperature for at least 20 minutes
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Grill the chicken for 6–13 minutes per side, until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
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While the chicken rests, arrange 3 large ripe tomatoes, sliced on a serving platter. Finish with 1 pinch flaky sea salt.
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Slice or plate the chicken and top generously with 4 tablespoons Terrapin Ridge Farms Pesto Aioli. Serve the tomatoes alongside and add an extra drizzle of Pesto Aioli on the side for dipping.
3. Air Fryer Chicken Sandwiches
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 cup gluten-free all-purpose flour
- 2 large eggs
- 1 tablespoon milk or dairy-free milk
- 1 ½ cups finely crushed gluten-free cornflakes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Avocado or olive oil spray
- ½ cup Terrapin Ridge Farms Red Pepper Jelly, plus more for the buns
- 8 slices Provolone, Pepper Jack, or Monterey Jack cheese
- 4 gluten-free hamburger rolls, lightly toasted
- Pickled jalapeños
- Shredded lettuce
Directions
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Trim any excess fat from the chicken thighs. Place them between two sheets of parchment or plastic wrap and gently pound to an even thickness, about ½ inch. Season lightly with salt and pepper
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Set up a breading station with three shallow bowls. Add the gluten-free flour to the first bowl, season with a pinch of salt and pepper. In the second bowl, whisk together the eggs and milk with a small pinch of salt and pepper. In the third bowl, combine the gluten-free corn flakes, garlic powder, smoked paprika, and another pinch of both salt, and pepper.
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Dredge each thigh in the flour, then dip into the egg mixture, and finally coat thoroughly with the corn flake mixture, pressing gently so the coating sticks.
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Preheat the air fryer to 400°F. Lightly spray the basket with oil. Place the breaded chicken thighs in a single layer, working in batches if necessary. Lightly spray the tops with oil.
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Air-fry for 10 minutes, flip, spray lightly again, and cook for another 5 to 7 minutes, until the chicken is crispy, golden, and cooked through with an internal temperature of 165°F.
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Brush the tops of the hot chicken thighs generously with Terrapin Ridge Red Pepper Jelly. Place two slices of cheese on each piece.
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Return the chicken to the air fryer for 1 to 2 minutes, just until the cheese is fully melted, bubbly, and gooey.
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Spread some more Terrapin Ridge Red Pepper Jelly on the bottom and top of each bun. Place one cheesy, jelly-glazed chicken thigh on each bottom bun. Add pickled jalapeños and shredded lettuce then top with the remaining bun halves.
