There are two kinds of people in the world: cilantro-lovers and cilantro-haters. If you fall into the latter categoy but also happen to love Mexican food, you’re all too familiar with the struggle – the soap-like herb seems to be everywhere when it comes to salsas, tacos, and enchiladas. That’s why we’ve rounded up 25 recipes without a sprinkling of cilantro in sight so you have some go-to options when your Mexican-food craving must be satisfied.
Whether you’re looking for a quick salad recipe to spice up your weekday lunch or a party appetizer that’ll have everyone asking for more, we have 19 recipes that use avocado to bring poultry to a whole new level.
Finding a foolproof recipe for a kitchen staple like chicken is kind of like finding the holy grail these days. But today, you just might be in luck. Our friends at GFF Magazine have shared with us what they think could be the best chicken recipe . . . EVER. We tried the GFF Mag chicken recipe ourselves and discovered that it really does create a supercrisp skin with flavorful, moist meat.
It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple two-ingredient, one-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds six for under $ 15, and every piece is the best piece (no bones + impossibly juicy meat + ultracrispy skin = bliss). Do yourself a favor: make this chicken. Then do us one in return: show us your chicken via photo on Instagram and/or Facebook with the hashtag #besteffingchicken and @gffmag. We can’t wait to hear what you think!
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1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon kosher salt
- Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
- Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
- Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
- Main Dishes
- Serves 4 to 6