What's Cooking This Week? Grilled Barbecue Chicken Thighs, Antipasto Salad & More

bbqchickenthighs.jpg
photo by VirtualErn
I love homemade meals with my fiancé, but most of the time, cooking for two proves to be difficult. If I don't have a game plan, I end up running around in circles at the grocery store and wasting half the ingredients I've bought (and I hate wasting food). Enter What's Cooking This Week -- my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, I grilled Turkey Cheddar Burgers and served them with a Blue Cheese Slaw that I used again for Buffalo Chicken Salad. This week, I'm back on the grill with BBQ Chicken Thighs that I'll shred and use in a Spicy Chicken Sandwich.

Here's what else I'm making:

  • Prosciutto Wrapped Scallops over Tossed Greens
  • Mixed Vegetable Stir Fry
  • Grilled BBQ Chicken Thighs w/ Soy Garlic Veggies
  • Antipasto Salad w/ Honey Balsamic Vinaigrette
  • Spicy Shredded Chicken Sandwiches

    Pantry Items
    Olive oil (regular and extra virgin)
    Cider vinegar
    Balsamic vinegar
    Canola or peanut oil
    Cooking spray
    Chicken stock
    Tomato paste
    Worcestershire sauce
    Honey
    Dijon mustard
    Sriracha
    Hoisin
    Soy sauce
    Sesame seeds
    Chili powder
    Cumin
    Kosher salt
    Pepper
    Pickles optional for sandwich side

    Grocery List based on servings for two w/ leftovers
    ½ lb sea scallops, outer muscle removed
    1½ lb chicken thighs
    ¼ lb thinly sliced prosciutto
    3 oz block provolone
    1 small container of antipasti toppings from deli bar (mixed olives, roasted red peppers, pickled artichokes, etc.)
    2 yellow onions
    1 red onion
    1 head garlic
    1 bulb ginger
    1 lemon
    1 small bag mixed greens
    1 head crisp lettuce
    8 oz button mushrooms
    1 package precut stir-fry mix (carrots, broccoli, snow peas)
    2 crusty rolls (like ciabatta)
    1 package ramen

    Day 1 -- Prosciutto Wrapped Scallops over Tossed Greens
    Preheat grill to high (or use grill pan sprayed with cooking spray on stove top).

    Take half the prosciutto and slice lengthwise, cutting 1 strip for each scallop. Wrap prosciutto around sides of scallops and place on skewers or secure with toothpick.
    *Reserve remaining prosciutto for use in Day 3.

    Drizzle with olive oil and fresh lemon juice and season with black pepper. Grill scallops, turning once, about 2-3 minutes per side.

    Remove and serve over mixed greens tossed with lemon juice, extra virgin olive oil, salt and pepper.

    Day 2 -- Mixed Vegetable Stir Fry
    *Makes leftover Soy Garlic Veggies for side w/ Barbecue Chicken

    Heat canola or peanut oil in a wok or deep skillet over high heat. Add in 1 sliced yellow onion, stirring and cooking until softened. Add in bag of mixed vegetables, thickly sliced button mushrooms and 2-3 cloves minced garlic.

    Whisk together 2 tbsp chicken broth, ½ tsp soy sauce, ½ tbsp honey, grated ginger and sesame seeds. Stir into vegetable mixture and toss to coat.
    *Remove half the veggies for use in Day 3.

    Meanwhile, cook 1 package ramen without flavor packet. Drain, add to skillet and toss to coat.

    Serve hot with Sriracha.

    Day 3 -- Grilled Barbecue Chicken Thighs w/ Soy Garlic Veggies barbecue sauce adapted from Ina Garten
    *Makes leftover Barbecue Chicken for use in Spicy Shredded Chicken Sandwich
    *Uses leftover Soy Garlic Veggies

    Can be made ahead: Heat saucepan over low and coat lightly with canola oil. Add ½ chopped yellow onion and cook until softened. Add ¼ cup each of tomato paste, cider vinegar, hoisin sauce, Dijon mustard and honey, and 2 tbsp of Worcestershire and soy sauce. Sprinkle in ½ tbsp chili powder and ¼ tbsp cumin.

    Simmer on low for 15 minutes before cooling and coating chicken. For extra flavor and moistness, chicken can be made ahead and placed in fridge to marinate overnight.
    *Reserve 1/3 sauce on the side.

    Heat grill to medium low and brush the grates with oil. Place chicken, skin side down and cook, turning once, until crisp and cooked through, about 6-8 minutes per side. During last few minutes of cooking, brush half the chicken with a bit of barbecue sauce.
    *Set aside other half of the chicken and leftover barbecue sauce for use in day 5.

    Meanwhile, reheat leftover stir-fried veggies in aluminum foil over grill.

    Serve chicken hot with soy garlic veggies.

    Day 4 -- Antipasto Salad w/ Honey Balsamic Vinaigrette

    Whisk together ½ tbsp honey, 1 ½ tbsp balsamic vinegar and 3 tbsp extra virgin olive oil. Season with salt and pepper to taste.

    Top mixed greens with chopped prosciutto, chunks of provolone, sliced red onion and marinated antipasti vegetables.

    Serve drizzled with honey balsamic vinaigrette.

    Day 5 -- Spicy Shredded Chicken Sandwiches
    *Uses leftover Barbecue Chicken

    Heat skillet over medium heat and coat with oil. Add in ½ thinly sliced yellow onion, season with salt and pepper, reduce heat to low and cook low and slow until caramelized.

    Meanwhile, heat leftover barbecue sauce and add Sriracha to desired spice level. Toss in leftover shredded chicken.

    Lightly toast rolls, stuff with spicy chicken and top with caramelized onions, crisp, shredded lettuce and sliced red onion. Serve with a pickle.

  • My Voice Nation Help
    2 comments
    Sort: Newest | Oldest
    Megan
    Megan

    Oooh!  I LOVE antipasto salad, and definitely need ideas for make-ahead dinners now that I'm starting school.  Thanks!

    Robins BBQ
    Robins BBQ

    At first i thought that you have grilled a tortoise,by looking at the picture.But nice recipe you have shared with us thanks would try it. 

    Now Trending

    From the Vault

     

    Loading...