Wednesday, July 29, 2015

Buttermilk Brined Grilled Chicken with Cucumber Salad and Kale Slaw

Still on my chicken kick this week and using up the bounty of vegetables from the CSA. I finally found a way that my husband really likes kale. He preferred the slaw over the cucumber salad. I preferred the cucumber salad. Worked out perfectly for the leftovers.

Grilled Chicken Thighs and Cucumber Salad
adapted from Food & Wine June 2015 and Bon Appétit  | July 2013

8 skin-on, boneless chicken thighs
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

1 quart buttermilk
4 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Combine 1 quart buttermilk, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.

Season the chicken with Montreal steak seasoning to taste. Grill the chicken until cooked through

Cucumber Salad
2 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1 1/2 tsp minced onion
1/2 tsp minced garlic

1/2 cucumber, thinly sliced
1/4 cup thinly sliced red onion
1/2 jalapeño chile, thinly sliced
1 Tbsp chopped mint
In a small bowl, combine the dressing ingredients and whisk to combine. Place the cucumber, onion, chile and chopped mint in a serving bowl and season with salt and pepper. Toss to coat with the dressing

Kale and Parmesan Coleslaw
adapted from Everyday with Rachel Ray June 2012

1/2 lb shredded kale
Salt and pepper
Ice water
1/4 tsp caraway seeds, toasted
3 Tbsp chive vinaigrette*
Zest of 1/4 lemon

1/2 carrot, julienned
1/4 julienned apple
1/4 cup grated parmesan

In a large bowl, toss the kale with 1/2 tbsp. salt. Cover with ice water;soak for 1 hour.

Combine the chive vinaigrette with the lemon zest.

Drain the kale cabbage well, then squeeze in a kitchen towel to absorb excess moisture; return it to the large bowl which has been dried. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well; serve cold.

If you did not make the Chive Vinaigrette you can use a  simple vinaigrette:
3 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 clove garlic, minced
1/2 tsp dijon mustard
Freshly ground black pepper to taste

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