For the chicken: 1 (4-pound) chicken Salt and pepper, to taste Oil, for the grill  For the marinade: 1 orange, zest and juice (about 1/2 tablespoon zest and 1/3 cup juice) 1 lemon, juiced (about 2 tablespoons) 3 tablespoons finely chopped fresh ginger 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander) 2 teaspoons paprika 1/4 teaspoon salt Special equipment: Kitchen shearsCharcoal grill or gas grill

1 Spatchcock the chicken (if not already spatchcocked at the butcher): With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like. Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish. 2 Make the marinade: In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade. 3 Prepare a gas or charcoal grill: If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. 4 Grill the chicken: Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes. Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast. (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.) 5 Crisp the skin: Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp. 6 Let the chicken rest: Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.

This chicken with a funny name (“spatchcocked”?!) is a boon for grillers. Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique. The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from). The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces! You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone. Once you get the hang of it, it’s very easy! If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long. Also, leave the chicken in the orange ginger marinade for as long as you can — at least two hours or overnight. This guarantees a juicy, flavorful bird Need some more help to spatchcock your own chicken? Check out our video: How to Spatchcock (Butterfly) a Chicken!

1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe. The grains can be cooked several days in advance. Reheat before serving. 2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort. 3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill. Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!). In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside. 4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill. Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.) Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized. Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables. 5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side. Transfer to a serving platter. 6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.

I get so excited when grilling season arrives because it means easy dinners and easy cleanup! These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company! For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce. Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill. If you haven’t tried it before, you’re in for a treat. I served my grilled sausages and veggies on top of cooked millet, which is one of my favorite grains. We don’t eat a ton of millet in the US, but it is a staple food in India, Nepal, Mali, Niger, and other semi-arid hot climates around the world. Cooked millet tastes nutty and earthy with a hint of sweetness. It is naturally gluten-free and cooks up quickly due to its small size. You can find it near the rice and other grains at well-stocked grocery stores like Whole Foods, or you can order it online. You should give millet a try if you’ve never had it before! This said, quinoa, brown rice, or oat groats would also be great here. I recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an extra step, but the sauce really helps the whole dish come together. I used a combination of mint, dill, parsley, and chives in my chimichurri.

For the chicken: Finely grated zest of 1 lemon 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon dried oregano 1 clove garlic, finely chopped Salt and pepper, to taste 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper) 1/3 cup olive oil 1 pound boneless, skinless breasts, cut into 3/4-inch cubes For the yogurt sauce: 1 cup plain yogurt, any variety 2 tablespoons tahini 3 to 4 teaspoons lemon juice (from half a lemon) Salt and pepper, to taste To serve: 4 (6-inch) pita breads (leave whole; do not split) 12 cherry tomatoes, halved 1 Persian cucumber, thinly sliced 1/4 small red onion, thinly sliced 1 cup packed arugula Leaves from 3 to 4 sprigs of mint Special equipment: Bamboo or metal skewers (if cooking on a grill) Cast-iron grill pan (if cooking indoors)

Look for Maras, or Marash, pepper at Middle Eastern groceries and specialty markets. If you can't find it, substitute paprika with a few good pinches of cayenne pepper for some heat. Tahini is a condiment made from ground sesame seeds and can be found in most grocery stores near the nut butters, or with other Middle Eastern ingredients. Leftover yogurt sauce can be used as a dip for raw vegetables, thinned with oil to make a salad dressing, or as a spread for burgers and sandwiches.

1 Make the chicken marinade: In a medium bowl whisk, combine the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Gradually whisk in the olive oil. 2 Marinate the chicken: Scoop out and set aside 1/4 cup of the marinade to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes, or for up to 2 hours. (Longer is better if you have time!) 3 Make the yogurt sauce: In a small bowl, whisk the tahini and yogurt together until smooth. Stir in 3 teaspoons of lemon juice, salt and pepper. Taste and add more lemon juice, salt, or pepper as needed. 4 If cooking on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers). 5 Cook the chicken: To cook the chicken on a grill: Light a charcoal grill or turn a gas grill to medium-high. Oil the grates before grilling. Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating. Grill, turning occasionally, for 3 to 4 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside.  To cook the chicken on the stovetop: Set a cast iron grill pan over medium-high heat and heat until hot. A flick of water should sizzle instantly on contact. Turn on a vent fan or open a window; the chicken will be smoky. Add a teaspoon of oil to the grill pan and swirl to coat. Working in batches if necessary, lay the chicken pieces on the hot grill pan and cook, turning often with tongs, for 4 to 6 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside. 6 Warm the pita bread: On the hot grill pan or on the outdoor grill, warm the pita bread for a minute or two, turning once, until slightly puffed and warm to the touch. 7 Assemble the souvlaki sandwiches: Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste. Top each with a quarter of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint. Drizzle with a few spoonfuls the reserved marinade and serve.

Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper! Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor. This is a deep red pepper from Turkey with a medium, balanced heat that lingers. It’s a favorite of mine. I’m lucky to live in a neighborhood with several Middle Eastern markets, where spices like Maras pepper are easy to find. You can also sometimes find it at specialty markets or at online sellers. If you happen to come across Maras pepper, give it a try! But if you can’t find it, just subsitute paprika with a few good pinches of cayenne pepper to give the marinade a hint of heat. I’ve given instructions for both inside cooking and outdoor grilling. The day I made these was cold and rainy, so I made everything on the stovetop in a grill pan I keep for occasions like this. Turn the heat up high and you’ll still get great grill marks! Grilled or griddled, this meal always brings back memories of blue skies, the sea, and carefree Greek vacations. This is going to be on the menu all summer long.

For the tzatziki: 1 English cucumber, thinly sliced 1/2 teaspoon salt, plus more to taste 2 cups plain Greek yogurt (full fat is best here) 1/3 cup lightly packed chopped fresh herbs (I used a equal amounts of mint, parsley, and dill) 1 tablespoon white wine vinegar 3 cloves chopped garlic For the lamb burgers: 1 tablespoon dried onion granules 1 tablespoon dried garlic granules or powder 1/4 teaspoon dried lemon peel, optional 1/8 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds ground lamb (or a combination of beef and lamb) 4 burger buns To serve: Sliced tomatoes Lettuce Crumbled feta Red onion Tzatziki sauce

1 Make the tzatziki (up to 3 days ahead): Salt the cucumber slices with about 1/2 teaspoon salt and place in a sieve over a bowl to drain. Refrigerate for 1 hour or up to 24 hours, occasionally turning cucumbers. (If you need to prepare the tzatziki right away, salt the cucumbers for just 10 minutes, then squeeze out excess moisture with a clean tea towel.) In a large bowl, mix cucumbers, yogurt, herbs, vinegar, and garlic. Stir to combine. Taste and season with salt if needed. 2 Whisk together all spices for the burgers in a small bowl and set aside. 3 Shape the lamb burgers: Sprinkle the ground lamb with 2 teaspoons of the spice mix and gently work it into the meat with your finger tips or a spatula; try not to over-mix the meat or compact it too much as you work in the spices. Turn the seasoned meat out on a work surface and form into four (6 ounce) patties. Press a shallow dimple in the center of each patty to help the patties cook evenly and prevent them from forming domes in the middle. 4 Season and rest the burgers: Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature. 5 Meanwhile, prepare your grill: If you have a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes. 6 Grill the burgers: When your grill is ready, lightly brush the grates with oil. Add the burgers and close the grill. Cook the burgers to your desired doneness, flipping halfway through cooking. (Cook 3 to 4 minutes on each side for medium rare.) 7 Finish and serve: Rest your lamb burgers for 3 minutes while you toast the buns. Then serve immediately with tzatziki sauce and other toppings.

Up your burger game and be the hero of your next barbecue with Greek lamb burgers and homemade tzatziki! I season these lamb burgers with some of Greece’s most-loved flavors – like garlic, dried lemon peel, and oregano – before grilling them up and serving them on toasted buns. I like to set out a little buffet of Greek-inspired toppings near the grill for everyone to help themselves. Some of my favorites are fresh tomatoes, lettuce, feta, red onion, and of course, that tzatziki. You can make your tzatziki up to three days in advance. I like to pre-salt and drain my cucumbers for a few hours or as long as overnight. If you’re pressed for time, you can salt the cucumber, let it drain for just 10 minutes, and then use a tea towel to press out as much moisture as you can. If you’re wary of lamb because you find it too gamy and strong-tasting, I recommend trying lamb from New Zealand. It has a clean, grassy flavor and stays nice and juicy after cooking. And If you’re really unsure about lamb, you try mixing it with some ground beef — up to half of the total weight of the meat in this recipe. Lamb burgers may not be the most popular burger in the US, but this recipe might very well convince you that it should be!

1 Make barbecue sauce at least 30 minutes ahead of grilling: Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. (The sauce can bubble and spit, so use caution. To avoid burns, stir the sauce constantly to distribute heat.) Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool. Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. (Prepared sauce can also be made ahead and kept refrigerated for up to 2 weeks.) 2 Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Set in fridge while you prep grill. 3 Prepare a charcoal grill. When coals are gray and very hot, carefully move them to one side of the grill so that one side has hot, direct heat and the other side has indirect heat. (Alternatively, prepare a gas grill with two temperature zones for cooking.) 4 Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce. 5 Grill the chicken over high heat to sear: Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides. 6 Finish cooking the chicken over indirect heat: Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill. After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175 degrees F. (I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.) 7 Serve immediately with extra barbecue sauce.

Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I’m mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes and molasses. But when it comes to grilled chicken, nothing feels as perfect as the tang of a mustard-based South Carolina-style barbecue sauce. This recipe pairs zesty, mustard-based barbecue sauce with grilled chicken. The resulting dish has a hint of sweetness and spice, and every bite is wonderfully smoky with an ideal balance of piquant flavors. Keep in mind that grilling chicken slathered in sauce is a messy business. Be sure to begin with a clean grill grate and then scrub the hot grate with a wire brush after grilling, too. When preparing your grill, create two zones of heat for hot and indirect heat cooking. First, sear the chicken over hot coals, and then smoke it over indirect heat until cooked through.

2 tablespoons olive oil 1 large yellow onion, diced small 3 ribs celery, diced small 3 medium carrots, diced small 2 small (12 ounces) zucchini, diced small 1/2 teaspoon salt, plus more to taste Black pepper, to taste 1 can (15 ounces) cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans 1 can (28 ounces) whole San Marzano tomatoes, with juices 6 cups chicken stock or water 1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe, 2 handfuls (8 ounces) green beans, trimmed and cut into 1-inch lengths 3 cups cooked, shredded chicken 1 cup pesto, homemade or store-bought

Use leftover chicken for this recipe, or quickly poach a few chicken breasts: How to Poach Chicken Breasts, the Quick and Easy Way. Leftover soup will keep for up to 5 days in the fridge. It also freezes well, and can be frozen for up to 3 months. Vegetarian Variation: Skip the chicken, and add cubes of potatoes and some thinly sliced cabbage. Use vegetable broth in place of chicken broth.

1 Cook the vegetables: In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. 2 Crush the tomatoes in a bowl: Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces. 3 Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer.  Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers. 4 Serve the soup: Ladle the soup into bowls and garnish with a few spoonfuls of pesto.

You don’t really need a recipe for minestrone, so think of this recipe as more of a guideline. The key ingredients to this ubiquitous Italian soup are beans, pasta, and tomatoes. Beyond that, you can add whatever vegetables are in season, leftover chicken from another meal, or any number of things. What’s fresh and in season? What do you have in your crisper drawer or pantry already? Take this recipe and make it your own! No bean in my cupboard escapes candidacy for the soup (except maybe black beans). I call for cannellini beans in today’s recipe, but chickpeas, kidney beans, cranberry or navy beans are all good options. The same is true for the pasta. I used small shells, but any small shaped pasta will lend the soup a thick and hearty texture. I am, however, highly opinionated about canned tomatoes. It would be easy enough to use any random can of diced tomatoes, but I always prefer to use canned whole San Marzano tomatoes. These tomatoes are flavorful, soft enough to squish with your hands, and suspended in their own thick sauce. With cheaper brands, you often end up with under-ripe tomatoes in a thin sauce: acceptable but not optimal. Even when you pay an extra dollar for high-quality tomatoes, they are still probably one of the best bargains at the grocery store. Finally, to the pesto. You can use store-bought pesto, or make your own by throwing the pesto ingredients in a blender while the soup is simmering. This is also a great way to use up any pesto you froze earlier in the summer. By the way, if you’d like to preserve your pesto’s bright green color, try blanching the basil leaves for just a few seconds in boiling water before blending the pesto. Plunge the basil in ice water after blanching, then squeeze out as much moisture as possible. Yes, the pesto is pretty spooned over your bowl of minestrone, but it also adds a deep herbal and cheesy flavor to every bite.

For the roasted eggplant caponata: 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes 1/2 tablespoon salt 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon honey or sugar 1 pint mixed cherry tomatoes, halved 2 celery stalks, finely diced 1/2 cup sliced green olives 2 tablespoons capers 1/4 cup parsley, finely chopped 2 cloves garlic, minced 1/4 cup toasted pine nuts Additional chopped parsley, to garnish For the chicken thighs: 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in 1/2 tablespoon sweet paprika 1/2 teaspoon crushed red pepper (optional) 1 teaspoon fennel seed (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil

1 Prepare the eggplant: In a large bowl, combine diced eggplant with 1/2 tablespoon salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get. When ready to roast, press the eggplant firmly to squeeze out moisture. 2 Place a large baking sheet on a middle rack in the oven and preheat to 450ºF for 15 to 20 minutes. 3 Prepare the chicken: In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight. 4 Roast the eggplant and chicken: When you’re ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken. Return the hot pan to the oven and immediately lower the heat to 425ºF. Roast for 30 minutes, or until the thighs are cooked through and register 165ºF with an instant-read thermometer. 5 Prepare the rest of the caponata: In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well. 6 Finish and serve: When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.

Caponata is a beloved sweet-sour Sicilian dish that brings together eggplant, tomatoes, celery, olives, and capers. It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers. Rounding it all out is the nutty crunch of toasted pine nuts and the bite from raw garlic. This is one of those dishes where each bite has a little something different to offer. Tips for making the best caponata If you have time, try salting and straining your eggplant up to 24 hours ahead of time. This helps it become extra crispy when roasted. Place the pan for the eggplant in the oven while the oven heats so both are very hot when you’re ready to roast. This also helps with crisping. Choose the summer’s sweetest cherry tomatoes. In this recipe, this is part of what gives the caponata its sweetness.

For the salad: 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds) 1 teaspoon salt 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge 2 tablespoons sesame seeds, to serve Cilantro leaves, to serve (optional) Dried red chili flakes, to serve (optional) For the dressing: 1/4 cup rice vinegar 2 tablespoons soy sauce, tamari, or coconut aminos 2 tablespoons honey 2 teaspoons finely grated ginger 1 clove garlic, minced 1/4 cup chopped cilantro

1 Smash the cucumbers: Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips. Use your hands to break the cucumbers into bite-sized pieces. 2 Salt and drain the cucumbers: Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly. Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl. 3 Make the dressing: Whisk together rice vinegar, soy, honey, ginger, minced garlic, and cilantro. Chill in the fridge while cucumbers are draining. 4 Assemble the salad: Transfer the cucumbers to a serving bowl. Add the shredded chicken and dressing. Toss to combine and dress the salad. Taste and add an extra splash of vinegar or soy sauce if needed. Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)

Is there anything more refreshing than ice cold cucumber on a hot day? This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad: Use thin-skinned cucumbers like English, Persian, or Japanese Make sure your ingredients stay nice and cold right up until you toss the salad together and serve. Salt your cucumbers for 20 to 30 minutes (no longer!) Eat it immediately! Smashed cucumbers can get an off texture if they sit around too long. Why “smashed” cucumbers? Sweet and mild, cucumbers are already a perfect vehicle for flavorful dressing, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Smashing also brings out the flavors and aromas in the cucumber itself.

1 Lay the chicken breast side down on a cutting surface. You should be looking down at the chicken's backbone. 2 Using kitchen shears, cut out the backbone. You can start from the top of the chicken or the bottom. Cut slightly to one side of the backbone, so that you're cutting through rib bones and not  the backbone itself. If it feels very difficult to cut through the bones, try repositioning your scissors slightly further away from the backbone. Cut all the way up one side of the backbone and then all the way up the other. Remove the backbone and set it aside. 3 Use your hands to open up the bird slightly, then flip it breast side up. Now the breast of the chicken should be facing up. Fold the legs so they are facing inward and the majority of the meat is facing up. 4 Flatten the chicken: Use the palm of your hand and press down firmly over the breast bone. The aim is to flatten the chicken so the breast meat and the thighs are at roughly the same level. You will likely hear some crunching (though it's ok if you don't). You can also pick up the chicken and use your hands if that feels more comfortable. 5 Tuck the wings under (optional): The tips of the tiny, thin wings tend to cook quickly and burn during cooking. Tuck them behind the body of the chicken to help slow down their cooking and keep the tips protected. 5 Roast or grill the chicken. If roasting, place the chicken in a roasting pan, rub it all over with olive oil, and sprinkle with salt and pepper. Roast at 450F for 35 to 45 minutes, until the chicken registers at least 165F in both the thighs and the breast.

Have you ever spatchcocked a chicken before? It’s surprisingly easy! It’s also exactly the same as butterflying a chicken, but with a name that is way more fun to say. There are two major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others. First of all, even cooking. For a spatchcocked chicken, you remove the backbone and open up the chicken so it lies it flat for cooking. This means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out. Which means that the white meat and the dark meat lovers in your family will all be very happy. Second, lots and lots of crispy skin. Since the vast majority of the skin is exposed and facing upward, you don’t wind up with those flabby, sad areas on the undersides of the thighs and drumsticks. All crispy, all the time. Most butchers will spatchcock a chicken for you at no charge, but truthfully, it’s really easy to do at home. It will make you feel like a boss, and all you need is a strong pair of kitchen shears (I love my OXO shears). Turn the bird over so the breasts are down and you’re looking at the back. See the backbone? You’re going to cut along both sides of that backbone to remove it. You can go from the top of the chicken or the bottom; just pick a direction and go for it. Now, you’ll need to exert a bit of force to cut through the rib bones, but I’m always surprised at how not-terribly-hard this is to do. Make sure you’re cutting near the pivot point of your scissors, where the two blades are screwed together. You’ll have the most force here; don’t try to snip with the tips of the scissors. Cut all the way up one side of the backbone, and then all the way up the other. Remember, you’re cutting beside the backbone, not actually through it. Once the backbone has been cut free, lift it out and set it aside. (It’s great for making chicken stock.) Use your hands to open up the chicken a little bit, and then flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breast bone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level. Some pros recommend snipping the cartilage beneath the breast bone or even entirely removing the wish bone. This does help the chicken to lay more flat, but personally, I don’t feel like the extra fuss makes a huge difference in how the chicken cooks. And now you have a perfectly spatchcocked chicken! From here, you can either roast it or grill it. I’ve included some very basic roasting instructions below, which you can certainly gussy up as much as you like. Still a bit nervous? Just watch the video below!

1 can (28 ounces) whole peeled tomatoes, with their juices 4 anchovy fillets, coarsely chopped (optional) 1 cup pitted Kalamata or other black olives, coarsely chopped 1/4 cup capers 1 teaspoon crushed red pepper, or more to taste 3 tablespoons chopped fresh oregano 4 skinless, boneless chicken breasts (about 3 pounds) 1/2 teaspoon salt, or more to taste 1/4 teaspoon ground black pepper, or more to taste 3 tablespoons olive oil, divided 2 cloves garlic, finely chopped Extra sprigs fresh oregano, for garnish Crusty bread, to serve (skip if serving gluten-free) Special Equipment: 12-inch skillet with a lid

1 Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces). Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside. 2 Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot. Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding. Turn and cook the other side for 3 minutes. Transfer to a plate. 3 Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like. 4 Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165F. 5 Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.

Puttanesca is a spicy and highly seasoned Italian tomato sauce. It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts. This sauce is so good, it will make you want to grab crusty bread and wipe the plate. You can’t ask for a meal that gives you more, considering how little time you spend making it. The sauce is named for Italian ladies of the night, and though there are many stories about how it got its name, the one that seems plausible to me is that those women needed a quick, satisfying pasta to make between clients. True to its history, this chicken version of puttanesca is ready in a flash! You only need to simmer the sauce for five minutes, and then simmer five minutes more once you add the chicken. It’s surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. The chicken breasts give the sauce a light meaty flavor, while the tomatoes turn gutsy and pick up a pleasing amount of heat from the red pepper flakes. You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don’t forget to put some crusty bread on the table for swiping up the last of the sauce. You’ll get rave reviews!

1 Heat the oven to 350F. Place a baking sheet near the stove, ready for the chicken. 2 Prepare the chicken: Season the chicken breasts on both sides with salt and pepper. Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess. 3 Brown the chicken: In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.) Brown the chicken for 3 minutes per side, or until golden. 4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm. 5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like. 6 Serve the chicken: Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.

This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour. The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce. For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind. Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth. Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve! Oh, and try not to lick the plate

For the bruschetta topping: 1 (14.5 ounce) can diced tomatoes, drained 1 clove garlic, minced or pressed in a garlic press 1 tablespoon olive oil 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano 1/4 teaspoon ground black pepper For the chicken: 1 1/2 pounds chicken breast cutlets (about 4 cutlets) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 3/4 cup (3 ounces) shredded mozzarella cheese 1/4 cup (1 ounce) shredded Parmesan cheese 1/4 cup chopped fresh parsley

1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler. 2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside. 3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe. When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through, since they will finish cooking in the oven. 4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. 5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center). 5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese. The recipe makes use of a convenient pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, and they make a great stand-in when fresh tomatoes are out of season. Use chicken cutlets for this recipe because they cook so quickly. Look for them next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat. With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!

1 Prepare the chicken: Set aside any smaller breasts or cutlets that are 1/2-inch thick. Set larger breasts on a cutting board. Hold the top of the chicken steady with one hand and hold a sharp knife parallel to the table in the other hand, then butterfly the breast in half like opening a book (watch your fingers!). Cut all the way through to make two thin pieces. Continue with the remaining large breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet. 2 Pound the chicken: Set one of the chicken breast slices between 2 sheets of plastic wrap. Use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks should do it.  Continue with the remaining breasts, returning them to the baking sheet. 2 Set up an assembly line for coating the chicken: In a pie pan or shallow bowl, place the flour, 1/2 teaspoon of the salt, and pepper. Stir thoroughly. In another pie pan or shallow bowl, beat the eggs with the remaining 1/2 teaspoon salt. In a third pie pan or bowl, place the Panko. Set the pan of chicken on the counter. Set the flour next to it on the right. Set the egg to the right, then the Panko as the last thing in the row. 3 Coat the chicken: With tongs, dip one slice of chicken in flour, making sure both sides are coated and shaking the excess into the bowl. Next, coat the chicken in egg and lift it up so the excess falls back into the bowl. Finally, transfer to the Panko and coat both sides. Return the chicken to the baking sheet. Continue with the remaining breasts until they are all coated. 3 Cook the chicken in batches: Heat the oven to 250F with a baking sheet on a middle rack. Set a heavy 12-inch skillet over medium-high heat. Add enough of the olive to the pan to make a 1/4-inch layer (about 4 tablespoons). Heat until the oil shimmers and flows; when hot, a piece of Panko thrown in the oil should sizzle. Add 3 pieces of chicken in a single layer and cook without moving for 4 minutes, or until the bottoms are golden. Turn and brown the other sides for another 4 minutes, or until the chicken is cooked through. 4 Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated. 5 To serve: Serve right away with lemon and a green salad. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.

It’s hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness. Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage. You know how when you put chicken into a hot skillet, it suddenly tightens up? When they’re pounded, that tends not to happen as much. The chicken breasts should be about a half-inch thick before pounding. Most chicken breasts will be about twice this thick when you get them, but it’s easy to cut them into thinner pieces. Hold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book. Once you have your half-inch thick pieces, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner. You’re aiming for about 1/4-inch thick. When you’re ready to cook the chicken, set up an assembly line with bowls of flour, beaten egg, and Panko crumbs. Dip the chicken slices in each bowl, in order, then pan-fry in olive oil until golden and crispy. Chicken Milanese is at its best when you serve it right away, while still crispy and hot from the pan. However, the dish reheats surprisingly well if you want to cook the cutlets ahead of time. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you’re planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad. In the end, you won’t have done much, but you’ll have a knock-out meal any day of the week.

3 cups uncooked egg noodles 5 tablespoons unsalted butter, divided 1 large shallot, minced 3/4 cup minced cremini mushrooms 3 tablespoons all-purpose flour 1/2 cup chicken or vegetable broth, plus more if needed 1 cup whole milk 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken) 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1/2 cup Panko bread crumbs

1 Preheat oven to 400F. 2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside. 3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes. 4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes. Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth. 5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer. 6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole. 7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling. 8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.

It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again. I gave this recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms, and then whisk in some milk and broth to make a creamy sauce. I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.

For the chicken: 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix 6 tablespoons plain whole milk yogurt ½ tablespoon grated ginger 3 cloves of garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1 1/4 teaspoons salt For the curry: 2 tablespoons canola oil, divided 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced) 2 teaspoons grated ginger 4 cloves garlic, minced 1 tablespoon coriander 2 teaspoons paprika 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14-ounce can crushed fire-roasted tomatoes (regular crushed tomatoes work, too) 6 tablespoons plain whole milk yogurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice, to serve Cilantro, to garnish

1 Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about ½ to 1 inch wide. Place the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated. 2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.) 3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside. 4 Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute. 5 Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine. 6 Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce. 7 Serve: Serve over cooked basmati rice and garnish with cilantro.

My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala. The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard. My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely. For the best flavor, you’ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you’re in a time crunch, you can just marinate the meat for about 45 minutes. My husband gave this dish his seal of approval. I hope you like it too!