Chef Feiny's Everything Rub Chicken

2 tablespoons Feiny's Everything Rub

1/2 cup plain Greek yogurt

1 Meyer lemon, juice and zest

2 large garlic cloves, smashed

Sea salt and black pepper

10 boneless chicken thighs

Combine all the ingredients. Season to taste with sea salt and black pepper. Marinade chicken for three hours. Bring chicken to room temperature 20 minutes before cooking.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until cooked, turning over occasionally during cooking. Serve immediately with fresh herbs and extra olive oil over the top.

Grilled Thai Chicken

t's all about outdoor grilling during the summer months for my family and I. Grilled Thai Chicken is a favorite. Use your favorite brand of Thai paste and be aware that they vary greatly especially in heat factor. Do you have a summer favorite?

4 boneless chicken thighs 

3 tablespoons Thai red curry paste 

1 large lime, juice only 

1/2 cup coconut cream 

1/4 cup extra virgin olive oil 

Sea salt and black pepper

Combine all the wet ingredients. Season with sea salt and black pepper. Marinade chicken in room temperature for up to 30 minutes.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until the chicken is cooked. Serve immediately with fresh herbs and extra olive oil over the top.

Grass Fed Kerrygold Cheese and Chicken Frittata

6 large room temperature eggs, beaten

6 slices grass fed Kerrygold cheese (white aged cheddar)

1/4 cup fresh cream
1 cup chopped Cremini mushrooms
1 cup cooked shredded chicken
Handful chopped fresh parsley

1/4 cup chopped white onions

Sea salt and black pepper

Extra virgin olive oil

1 tablespoon salted butter

Preheat oven to broil setting.

Blend eggs and cream. Season to your taste with sea salt and black pepper. Heat a 12" non-stick, oven safe saute pan over medium high heat. Add butter and melt. Add onions, mushrooms, and chicken and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Arrange cheese according to picture. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and drizzle with extra virgin olive oil over the top. Cut into 6 servings. Serve immediately with crusty bread.

Lemon Garlic Mustard Chicken Drumsticks

12 drumsticks

1 tablespoon whole grain mustard

1 Meyer lemon, juice and zest

4 garlic cloves, crushed

4 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, lemon juice, lemon zest, olive oil, and garlic. Add chicken and make sure to fully coat. Season with sea salt and black pepper. Set aside for two hours to marinade in the refrigerator or longer. Bring chicken to room temperature (about 20 minutes) before cooking.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 8 minutes on each side, or until chicken is cooked and crispy.

Mini Lime Chili Chicken Chalupas

1 large boneless chicken breast 

1 tablespoon tequila (optional) 

1/4 cup fresh lime juice

 2 tablespoons olive oil

1 tablespoon chili powder 

1 tablespoon fresh crushed garlic 

Sea salt and black pepper to taste 

8 fresh corn tortillas, room temperature 

1 large ripe avocado, sliced 

1 large ripe tomato, diced

Preheat oven to 400 F

Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.

Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.

Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.

Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.

Grilled Lamb Kofta

1 lb ground grass fed lamb 

3 small green chillies, remove seeds 

1 large white onion 

1 large egg 

1 tablespoon fresh minced garlic 

1/4 cup fresh chopped parsley 

1/4 fresh chopped mint 

1 tablespoon smoked paprika 

1 teaspoon cinnamon 

1 teaspoon ground all spice 

Sea salt and black pepper to taste

Finely chop onion and green chillies using a food processor. Pulse in egg, garlic, parsley, mint, paprika, cinnamon, and all spice to make a smooth paste. Season well with sea salt and black pepper. Pulse in lamb to combine.Divide mixture into 8 equal amounts and mold evenly onto the ends of metal skewers (refer to picture). 

Grill under high heat for 10 minutes, turning over frequently or until cooked. Serve immediately with fresh yogurt and cucumber slices.

Sweet and Spicy Chicken Kabobs

10 boneless, skinless, chicken thighs, cut into 2 pieces

3 tablespoons salted crunchy peanut butter, room temperature

1/2 cup raw honey

1 tablespoon teriyaki sauce

2 teaspoons cumin

1 teaspoon hot chili powder

1 large lemon, juiced

1 tablespoon grated ginger

1 tablespoon fresh crushed garlic

1 small onion, grated

3 tablespoons sesame oil

Sea salt and black pepper

Combine lemon juice, honey, peanut butter, teriyaki sauce, sesame oil, garlic, cumin, chili powder, onion, and grated ginger in a bowl. Reserve 1/2 the marinade. Toss chicken in the marinade to fully coat. Season with sea salt and black pepper.  Leave to marinade in room temperature for 30 minutes.

Thread chicken onto 10 metal skewers or soaked wooden skewers 

Preheat grill to medium-high heat. Brush with olive oil

Grill chicken for 8 to 10 minutes or until chicken is cooked. Turn chicken over frequently during cooking and baste with the marinade frequently.

Gluten Free Chicken Mushroom Pasta

2 cups cooked pasta
1 cup cooked chicken, chopped
1 cup cherry tomatoes
1 cup cremini mushrooms, chopped
1 small white onion, chopped
1/4 cup sliced almonds
Handful fresh basil, shredded
2 garlic cloves, crushed
Extra virgin olive oil
Sea salt and black pepper

Add three tablespoons of olive oil to a pan on high heat. When hot, add onions and garlic. Saute until soft (about 3 minutes). Add mushrooms and tomatoes, saute a further 3 minutes. Add the rest of the ingredients. Season to your taste with salt and black pepper. Toss to combine.

Serve hot with extra olive oil drizzle over the top. Garnish with fresh herbs.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.