May 25, 2020
We’re all familiar with chicken breasts and how easy and versatile they can be in recipes or just seared on the grill. This season, why not try something a little different by swapping your old standby chicken breasts with boneless, skinless chicken legs?
Boneless skinless chicken legs are a fast and easy way to get lean chicken protein, and since it’s dark meat, and has a bit more fat in it, that means it’s more tender, juicier, and less prone to drying out and overcooking, so it can be more flavourful than breast meat tends to be. If you think chicken breasts are dry, you’ll find that leg meat is much more forgiving.
Boneless skinless legs also usually cost less than breast meat, making it an economical choice, particularly if you’re feeding a crowd. Plus, since all the bones and the skin are removed at the time of processing, so you can save time at home.
Leg meat can be ideal in soups and stews, as well as rice dishes like risotto or paella or in nearly any pasta meal.
Of course, if you prefer the added flavour that cooking with bone in and skin on can deliver, you can easily make your meals with the full chicken leg and thigh, also known as a leg quarter. Baking or grilling with the skin on can deliver extra taste, and help to keep the juices in.
This week we’ve got some creative ideas for using boneless skinless chicken legs. Infuse your meat with flavour by marinating them first in our Lime Marinated Grilled Chicken Rice Wraps with Mango Salsa. Want something with a little more umami? This “100 Clove” Garlic Chicken with Mashed Potatoes is comfort food to the extreme. Or whip up a pasta feast for the family by making Chicken and Chorizo with Peas and Penne Pasta.
Lime Marinated Grilled Chicken Wraps with Mango Salsa
2 lbs boneless/skinless chicken legs
¼ cup fish sauce
1” nub ginger, grated
1 tbsp garlic chili sauce (Sambal)
1 lime, zested
1.5 tbsp lime Juice
1 package of mint
1 package Thai basil
10-12 pieces bib lettuce
1 carrot, julienned
½ red onion, thin sliced
2 Serrano peppers, seeded and julienned
1 package of rice paper
1 package Co-op Mango Salsa
salt and pepper
In a bowl combine fish sauce, grated ginger, lime zest, lime juice and garlic chili sauce. Place the chicken in a shallow dish and pour marinade over. Let marinate for 5 minutes.
Place chicken on grill and cook through about 5-7 minutes per side. Make sure you reach an internal temp of 165°F. Remove chicken from grill, let cool and then cut into thick strips.
Now it’s time to build the garnish platter. Place all the lettuce on one side of the platter, now put a pile of the carrots and red onion next to the lettuce. Next add a pile of the peppers, the mint, and the basil. Finish the platter with a pile of the strips of chicken. Put the mango salsa in a separate bowl.
Now put a bowl of warm water in the middle of the table and it’s time to assemble the wraps. Place the rice paper in the water bowl for 30-45 seconds until it just becomes pliable. Place rice paper on your plate, add 1 piece of lettuce, a couple of strips of chicken and garnish with carrots, red onions and a few torn leaves of mint and basil. Add a little mango salsa. Make sure not to over fill.
If your plate is a clock, 6 o’clock is closest to you. Roll from the 6 o’clock position, now tuck in the 3 o’clock and 9 o’clock positions towards the middle to secure the edges. Now finish your roll. (Just like rolling a burrito.) Enjoy!
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