The footprint for this recipe is super flexible—basically it’s grilled chicken with your favorite garden fresh veggies. Browse farmers markets for spring ramps (wild leeks), heirloom tomatoes, or other kinds of local cheeses to inspire this celebration of foods grown or produced close to home. Boneless chicken breasts are featured here, but feel free to substitute chicken drumsticks, boneless thighs, or cut up a whole bird so that you have both white and dark meat. The bone-in or dark meat chicken will take a little longer on the grill, but the veggies will wait.
This Just 5 Challenge finalist recipe is the creation of Kristina K. of Davenport, IA. A simple marinade of honey, soy sauce, lemon, and oil imparts a tangy, sweetness to tender chunks of sauteed chicken.
For even crunchier chicken chunks, shallow fry the chicken in about ½-inch oil in a large, deep skillet. Make the dip ahead and refrigerate until party time—the flavor will only get better.
This Just 5 Challenge finalist recipe is the creation of Patricia F. of Langley WA. A variation of traditional basil pesto, this recipe uses fresh mint leaves instead for a fresh and full summery flavor.
Aioli is just a garlic-infused mayonnaise—look for a blend that is spiked with chiles or horseradish, like wasabi. It lends a savory-spicy accent to a crisp slaw that complements the blackened grilled chicken. Handle the Heat created this list from an ingredient list submitted by Antonio T., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half.
This take on coconut-coated chicken is a fusion of Latin-American flavors. It brings back memories of a mid-winter trip to Jamaica, where the melding of sweet and incendiary spices flavor many dishes. Tropical fruit sauces help temper the heat—vary the fruits you toss together for salsas. The key is to dice or blend the fruits together, with a squeeze of fresh lime and shower of cilantro leaves.
Blending up sweet mango with spicy chipotle chiles creates a surprising pizza sauce with a deliciously slow burn. Look for prepared pizza dough in the refrigerator case or substitute frozen bread dough for a chewy crust. Handle the Heat created this recipe from an ingredient list submitted by Pamela S., who won a grand prize in the Just Bare Chicken +5 Ingredient Challenge.
Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.
Lightly mashing up a dish of raspberries with the sweet-tart of vinegar and honey instantly becomes a sauce to dress up grilled chicken or to toss with fresh baby greens. Serve on a bed of quick-cooking quinoa or whole-grain bulgur wheat for a fresh summertime supper.
