• 1/2 cup light miso paste
  • 2 Tablespoons soy sauce
  • 2 teaspoons fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 green onions, finely minced
  • 8 chicken thighs, boneless and skinless
  • Salt and pepper
  • 2 Tablespoons peanut oil
  • Orange slices, for garnish
  • 1 teaspoon ginger, freshly minced
  • 1 teaspoon garlic, minced
  • 2 teaspoons cilantro leaves, minced
  • 3 Tablespoons rice wine vinegar

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  • 3/4 cup fresh orange juice
  • 3/4 cup fresh lime juice
  • 3/4 cup fresh lemon juice
  • 1/2 cup sherry vinegar
  • 1 Tablespoon hot sauce
  • 8 boneless and skinless chicken breasts
  • Salt and freshly ground pepper
  • Orange slices, for garnish
  • Cilantro leaves, for garnish
  • 2 teaspoons Ancho chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

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  • 3 boneless skinless chicken breasts
  • 3 tsp grainy mustard
  • 1/2 tsp dijon mustard
  • Salt and pepper to taste
  • 2 Tbsp margarine
  • 1/8 red pepper
  • 1 Tbsp olive oil
  • 3 Tbsp lemon jelly, orange marmalade, fresh scallions or chives for garnish
  • 2/3 cup whole milk
  • Zest of 1 orange

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  • 4 eggs
  • 1 tsp cumin
  • 1 tsp red pepper
  • 1 tsp onion powder
  • 1/2 tsp pumpkin pie spice
  • 1 cup smashed corn flakes
  • 8 chicken legs
  • 8 chicken thighs

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  • 1 cup coconut milk
  • 1 cup fresh lime juice
  • 1/2 cup rice wine vinegar
  • 2 Tablespoons fish sauce
  • 3 green onions, finely minced
  • 2 cloves garlic, finely minced
  • 2 teaspoons fresh ginger, finely minced
  • 1 Tablespoon hot sauce
  • 1 Tablespoon fresh cilantro leaves
  • 8 chicken breasts
  • Salt and freshly ground pepper
  • Lime slices, for garnish
  • Green onions, for garnish

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  • 4 skinless chicken breasts
  • 1 large red chili pepper-finely chopped
  • 1/2 jar apricot preserves
  • Chili powder
  • Fresh cracked black pepper

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