Best Chicken Aioli Recipes

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PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

  • Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  • Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  • Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  • Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  • Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI



Paella with Chorizo, Shrimp, Clams and Chicken with Garlic Aioli image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 quarts chicken stock
1 large pinch saffron threads
Extra-virgin olive oil, for coating
4 ounces Spanish or Mexican chorizo, diced
2 boneless, skinless chicken thighs, diced into 1-inch pieces
4 cloves garlic, smashed
2 stalks celery, diced
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 tomato, diced
1/2 cup fresh peas
2 cups Bomba rice
12 littleneck clams
6 large shrimp, cleaned, head and tail left on, shells reserved
2 tablespoons sherry vinegar
4 cloves garlic, smashed
2 large egg yolks
1 cup canola oil
Kosher salt
1 small bunch chives, sliced

Steps:

  • For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
  • Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
  • Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
  • Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
  • Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
  • For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
  • For serving: Garnish with the chives and a drizzle of aioli.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI



Spicy Baked Chicken Tenders With a Garlic Basil Aioli image

Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.

Provided by SarasotaCook

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts (boneless skinless, you can use tenders as well)
1 teaspoon smoked paprika (smoked is important in this dish)
2 teaspoons dried basil
1/2 teaspoon cayenne (more if you like things a bit spicier)
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups panko breadcrumbs (ground fine)
2 eggs
1/2 cup flour
cooking spray
3/4 cup mayonnaise
2 1/2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 1/2 tablespoons fresh basil, chopped fine (you can use a bit more basil if you want, I often use a bit more, according to your taste)
salt
pepper

Steps:

  • Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
  • Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
  • Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
  • Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
  • Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
  • Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
  • Serve -- Just serve the chicken strips with the Basil Aioli.

DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI



Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli image

No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 4

Number Of Ingredients 9

½ cup mayonnaise
1 tablespoon preserved lemon, peel only, rinsed and minced
1 clove garlic, minced
1/2 teaspoon preserved lemon brine (from jar)
1 pinch cayenne pepper
1 pinch crumbled saffron
2 egg whites, lightly beaten
½ cup dukkah
1 pound chicken tenderloins

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
  • Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 362.1 calories, Carbohydrate 6 g, Cholesterol 79.6 mg, Fat 33.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 5.2 g, Sodium 536.4 mg, Sugar 0.5 g

GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI



Grilled Chicken Sandwiches With Basil Aioli image

Make and share this Grilled Chicken Sandwiches With Basil Aioli recipe from Food.com.

Provided by Unilever

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons Hellmann's® Light Mayonnaise or 2 tablespoons Best Foods® Light Mayonnaise
1 tablespoon chopped fresh basil leaf
1 teaspoon lemon juice
1 garlic clove, finely chopped
1 lb boneless skinless chicken cutlet
4 whole wheat kaiser rolls, halved horizontally
20 sprays I Can't Believe It's Not Butter!® Spray Original
4 slices tomatoes, about 1/4 inch thick
4 slices red onions, thin slices
4 lettuce leaves

Steps:

  • Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
  • Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
  • Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
  • Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.

Nutrition Facts : Calories 181.4, Fat 2.5, SaturatedFat 0.4, Sodium 318.5, Carbohydrate 33.2, Fiber 2.1, Sugar 2.4, Protein 6.4

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW



Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

Steps:

  • For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
  • Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
  • Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
  • For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
  • For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
  • For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
  • Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

CHICKEN BLT WRAPS WITH AIOLI



Chicken BLT Wraps with Aioli image

Make a no-fuss version of a French garlic spread to add punch to a roll-up with chicken and classic BLT ingredients.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 8

1/3 cup mayonnaise or salad dressing
1 large clove garlic, finely chopped
1 tablespoon fresh lemon juice
4 flour tortillas (10 inch)
8 leaves green leaf lettuce
1 package (9 oz) thinly sliced oven-roasted chicken breast
2 medium tomatoes, chopped
1/4 cup bacon flavor bits or chips

Steps:

  • In small bowl, beat aioli ingredients with wire whisk. Spread on each tortilla, leaving 2-inch border at bottom of each.
  • Arrange 2 lettuce leaves on each tortilla, leaving 2-inch border at bottom. Evenly top each with chicken, tomatoes and bacon bits.
  • Fold bottom edge of each tortilla up, and roll tightly. Secure, if desired, with toothpick, foil or waxed paper.

Nutrition Facts : Calories 390, Carbohydrate 31 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 1250 mg, Sugar 5 g, TransFat 1 g

CHICKEN AIOLI SANDWICH



Chicken Aioli Sandwich image

Provided by Food Network

Time 1h4m

Yield 4 sandwiches

Number Of Ingredients 19

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onions
1 teaspoon chile flakes
1/2 cup peanut oil
Four 4-ounce chicken breasts
4 focaccia rolls, or other good-quality round crusty sandwich roll
4 slices provolone
Romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
Aioli, recipe follows
1/4 cup chopped basil
2 egg yolks*
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

  • Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
  • Raise the oven temperature to 450 degrees F.
  • Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
  • Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
  • In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI



Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories     Sandwich     Chicken     Onion     Low Cal     High Fiber     Lunch     Spring     Summer     Grill     Grill/Barbecue     Watercress     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

  • Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

GRILLED CHICKEN CIABATTA SANDWICHES WITH SPICY AIOLI MAYO



Grilled Chicken Ciabatta Sandwiches With Spicy Aioli Mayo image

Make and share this Grilled Chicken Ciabatta Sandwiches With Spicy Aioli Mayo recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breast halves
chicken marinade (recipe below)
8 slices thick-cut bacon
4 slices provolone cheese
4 fresh ciabatta rolls, lightly toasted
spicy aioli mayonnaise (recipe below)
fresh Baby Spinach
2 tomatoes, sliced
2 avocados, sliced
1 (1 ounce) package Good Seasons Italian dressing
1/2 cup olive oil
1 lemon, juice of
1 cup mayonnaise
2 garlic cloves, crushed
1/2 teaspoon lemon juice
1 teaspoon paprika
1 teaspoon Dijon mustard
1 1/2 tablespoons sriracha sauce

Steps:

  • Pound chicken breasts flat and place in plastic Ziploc bag.
  • Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
  • In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
  • Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
  • Top chicken with cheese and remove once cheese is melted.
  • Add bacon to grill while chicken is cooking; watching bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
  • Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
  • Add chicken and bacon to each roll and top with remaining ingredients.

Nutrition Facts : Calories 724.1, Fat 59.7, SaturatedFat 13.8, Cholesterol 105.7, Sodium 541, Carbohydrate 13.4, Fiber 7.8, Sugar 2.8, Protein 36.9

ROAST CHICKEN WITH PEPPERS, FOCACCIA AND BASIL AIOLI



Roast Chicken With Peppers, Focaccia and Basil Aioli image

Surrounded by caramelized peppers, focaccia croutons - some crisp, some soaked with vinegar and chicken jus - and a bright basil aioli, this roast chicken dish is filled with delights that can only be earned through home-cooking and family-style eating. The deliciousness of this recipe relies on layering flavor and encouraging pan juices. Marinate the chicken and peppers generously, seasoning at various stages. Next, place some focaccia underneath the chicken to roast in schmaltz, and tuck smaller shards of the bread like a wreath around the edge of the dish, where they will crisp. If your dish runs dry during cooking, add a splash more vinegar. The basil aioli is crucial, though it doesn't need to be homemade: Use the best store-bought version you can find and spruce it up with the basil, lemon and garlic paste.

Provided by Clare de Boer

Categories     dinner, poultry, roasts, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 whole chicken (4 to 5 pounds)
1 tablespoon dried oregano, preferably wild
1 tablespoon plus 1 1/2 teaspoons flaky sea salt
Freshly ground black pepper
1 cup good-quality red wine vinegar
3 red bell peppers
2 yellow bell peppers
1 loaf focaccia (about 14 ounces), halved horizontally if thicker than 1 inch
2 heads garlic, sliced in half widthwise through cloves
1/2 cup extra-virgin olive oil
1 packed cup fresh basil leaves
1/4 cup lemon juice (from 2 lemons), plus more to taste
4 cloves garlic, grated
2 teaspoons flaky sea salt, plus more to taste
4 egg yolks
2 2/3 cups extra-virgin olive oil
Cold water, as needed

Steps:

  • Prepare the chicken: Set the chicken on a work surface breast-side down. Use shears or kitchen scissors to remove and discard the backbone, then cut through the wishbone and along one side of the breast plate to separate the chicken into two halves. In a 9-by-13-inch (or similar size) baking dish, season the two chicken halves with half the oregano, 1 tablespoon salt and a few grinds of pepper. Drizzle with 3/4 cup vinegar. Set aside, or cover and refrigerate up to 2 hours in advance.
  • Blister the peppers: Turn the stovetop gas flames on high heat. Place the peppers directly over the flames, bottom-side down, and blister until the peppers are beginning to soften, rotating until the bottom, sides and tops are blackened, about 10 minutes. Transfer to a paper bag, fold to seal and let cool, 5 minutes.
  • Working over a bowl to collect the juices, peel each pepper, then tear into thick strips, discarding the stems and seeds as you separate the pepper. Season peppers with the remaining 1/4 cup vinegar, 1 1/2 teaspoons oregano and 1 1/2 teaspoons salt, and toss to coat.
  • Heat the oven to 450 degrees.
  • Tear 2 pieces of focaccia (using about half the loaf) into portions that are slightly smaller than the 2 pieces of chicken. Rub both pieces of focaccia with the halved garlic and transfer to the baking dish. Place the marinated chicken on top of each piece of torn focaccia, skin side up. Tuck garlic heads and peppers around the chicken. Tear remaining focaccia into shards and tuck these around the chicken and peppers. Pour any juices from the peppers over the whole dish and drizzle the olive oil over everything.
  • Bake until the chicken comes to 165 degrees, about 1 hour, depending on the size of your bird. If bread or peppers are getting burned before the chicken is fully cooked, cover those areas with aluminum foil and continue cooking.
  • Meanwhile, prepare the aioli: Using a mortar and pestle, working in batches if necessary, mash basil with lemon juice, garlic and sea salt until it forms a paste. Either by hand in a bowl with a whisk or in a food processor, whirl egg yolks then begin adding the oil very slowly, whisking or blending until mixture is emulsified and thickened and all the oil has been added. (If mixture seems to thicken too much for the machine as you blend, pause to add a tablespoon of cold water.) Blend in basil paste until combined. Add additional cold water, 1 tablespoon at a time, to achieve a dippable texture; season to taste with salt and lemon. (Makes 3 1/2 cups.) Use immediately or refrigerate until use, up to 3 days (see Tip).
  • Once chicken is cooked through, remove from oven and let rest for 5 to 10 minutes. Serve directly from the baking dish, family-style, with aioli on the side.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI



Lemon Herb Chicken Baguette W/ Roasted Garlic Aioli image

The aioli is the star of this dish especially if you love garlic like I do. It's also fabulous on burgers and if your in a pinch you can use a store bought mayo, just add a little red wine vinegar, dijon, and olive oil to taste along with your garlic, but I strongly suggest you just make it from scratch because it will blow your...

Provided by Lauren Perkins-Boyd

Categories     Roasts

Time 35m

Number Of Ingredients 18

4 boneless, skinless chicken breast
2 lemons
2 clove garlic
2 tsp fresh oregano or herb of your choice
3 Tbsp olive oil
1 tsp black pepper
2 loaves of baguette
1 beefsteak tomato, sliced
1 handful crisp salad leaves (i use a spring mix)
ROASTED GARLIC AIOLI
2 egg yolks
1 tsp dijon mustard
1 Tbsp red wine vinegar
1/2 tsp salt
1 pinch black pepper
2/3 c canola oil
2/3 c olive oil
1 head of garlic

Steps:

  • 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
  • 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
  • 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
  • 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI



Chicken, Watercress, and Avocado Sandwich with Tarragon Aïoli image

Categories     Sandwich     Chicken     Garlic     Leafy Green     Poultry     Sauté     Dinner     Lunch     Mayonnaise     Lemon     Avocado     Winter     Tarragon     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup mayonnaise
4 tablespoons extra-virgin olive oil
1 tablespoon minced fresh tarragon
2 teaspoons white wine vinegar
2 garlic cloves; 1 minced, 1 halved
1 teaspoon fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches), toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

  • Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
  • Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
  • Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.

LIME LEAF CHICKEN SALAD WITH LIME AIOLI, CRUNCHY LIME TOPPING ON CHARRED TOMATO-BROWN RICE PILAF



Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf image

Provided by Roger Mooking

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 29

1 cup vegetable oil
1 to 2 teaspoons Dijon mustard
2 lime leaves, finely chopped
1 egg yolk*
Juice of 1 lime
Salt
One 3 to 4-pound whole chicken
5 lime leaves, broken
3 stalks celery
2 onions, roughly chopped
2 bay leaves
1 teaspoon whole black peppercorns
Salt
1 cup celery hearts (about 6 stalks), finely diced
3 tablespoons olive oil
3 green onions, whites minced and green tops cut into thin rings
Zest and juice of 1 lime
Salt
Olive oil
2 large tomatoes, quartered
1 teaspoon sugar
Salt and pepper
1 tablespoon vegetable oil
1 shallot, finely diced
1 bay leaf
1 1/2 cups brown rice
1 tablespoon soy sauce
Celery leaves from hearts, roughly torn by hand
4 teaspoons olive oil

Steps:

  • For the lime aioli: Place the vegetable oil, mustard, limes leaves, egg yolk and lime juice in a tall container. Blend the ingredients using a hand blender until the lime aioli becomes thick. Place the mixture in a bowl, season with salt, cover and place in fridge.
  • For the chicken salad: Place the chicken, limes leaves, celery, onions, bay leaves, peppercorns, some salt and 10 cups cold water in a large pot and bring to a boil. Once the water comes to a boil, lower the heat to a simmer and skim the impurities. After about 1 hour, turn the heat off and allow the chicken to rest for 30 minutes. Remove the chicken from the broth and remove the skin. Strain and reserve 3 3/4 cups chicken stock for the brown rice pilaf. Refrigerate or freeze the remaining stock. Once the chicken has cooled, shred the chicken meat by hand and place in a bowl. Mix the lime aioli with the shredded chicken meat, season with salt and place in the fridge until assembly.
  • For the crunchy lime topping: Place the celery, olive oil, green onions, lime zest and juice in a small bowl. Season with salt, mix and reserve for assembly.
  • For the charred tomato: In a cast-iron pan, heat a couple tablespoons olive oil over medium to high heat. Season the tomatoes with sugar, salt and pepper. Sear the tomatoes on both sides until charred, remove from the heat and reserve until assembly.
  • For the brown rice pilaf: Heat the vegetable oil in a wide, tall-rimmed pot over medium heat. Add the shallots and cook until tender and translucent. Add the bay leaf and rice and stir to coat the rice in oil. Add the reserved 3 3/4 cups chicken stock and the soy sauce and stir. Bring to a boil, then reduce the heat to a low simmer and place the lid ajar over the pot. Cook until rice is tender, 30 to 40 minutes, then fluff with a fork and set aside.
  • To assemble the lime leaf chicken salad: Place some brown rice pilaf on the bottom of each serving plate. Place 2 pieces of charred tomato on each plate over the pilaf. Place equal amounts of lime leaf chicken salad on top of the charred tomatoes. Spoon the crunchy lime topping over. Garnish each plate with celery leaves and drizzle of olive oil.

MOCHIKO FRIED CHICKEN BAO WITH GOCHUJANG AIOLI



Mochiko Fried Chicken Bao with Gochujang Aioli image

Provided by Food Network

Time 5h55m

Yield 10 servings

Number Of Ingredients 33

10 ounces Gochujang Aioli, recipe follows
10 Bao Buns, recipe follows
30 ounces Mochiko Fried Chicken, recipe follows
1 bunch scallions, sliced thin
Pickled Fresno Chiles, recipe follows
1 ounce active dry yeast
18 ounces warm water (98 to 102 degrees F)
16 ounces all-purpose flour, plus additional for dusting
16 ounces bread flour
4 ounces sugar
1 1/2 tablespoons salt
1 ounce dry milk powder
1/4 tablespoon baking powder
1/4 tablespoon baking soda
Nonstick cooking spray, as needed
4 whole peeled garlic cloves
1/2 cup canola oil
1 cup mayonnaise
2 tablespoons gochujang
1 tablespoon sambal oelek
1/2 tablespoon minced fresh chives
1/2 tablespoon rice vinegar
1/2 cup all-purpose flour
1/2 cup mochiko flour
12 ounces soy sauce
1/2 cup sugar
1 cup rough chopped garlic
1 cup rough chopped fresh ginger
2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces
4 cups canola oil
4 Fresno chiles, sliced into thin rings
1/2 cup sugar
1/2 cup rice vinegar

Steps:

  • Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
  • Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
  • Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
  • Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
  • Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
  • Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
  • Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
  • Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
  • Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
  • Combine all-purpose flour and mochiko flour in a large bowl and set aside.
  • Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
  • Remove chicken from marinade and toss in flour mixture; shake off excess flour.
  • Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
  • Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
  • Let cool to room temperature, then cover and refrigerate for 1 hour.

SHREDDED BUFFALO CHICKEN SANDWICHES WITH BLUE CHEESE AIOLI



Shredded Buffalo Chicken Sandwiches with Blue Cheese Aioli image

Provided by Kelsey Nixon

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 15

1/4 cup hot sauce
1/4 cup Worcestershire sauce
2 tablespoons molasses
3 cloves garlic, minced
1 yellow onion, diced
One 14-ounce can tomato sauce
2 pounds boneless, skinless chicken breasts
Salt and freshly ground pepper
6 hamburger buns, split and toasted
Celery leaves, for serving
Blue Cheese Aioli, for serving, recipe follows
1/2 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon fresh thyme leaves
1 clove garlic, minced

Steps:

  • Add the hot sauce, Worcestershire, molasses, garlic, onions and tomato sauce to a slow cooker and stir to mix the ingredients together.
  • Sprinkle the chicken breasts liberally with salt and pepper and add to the slow cooker, coating evenly with the sauce. Cover and cook on low until the chicken is tender, 4 to 6 hours. Transfer the cooked chicken to a large bowl and shred using 2 forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
  • Place 4 to 6 celery leaves on each bottom bun and pile 1/2 cup of the shredded chicken on top. Smear the top bun with Blue Cheese Aioli and place on top of the chicken.
  • Combine the blue cheese, mayonnaise, thyme and garlic together in a small bowl and stir well.

TUSCAN CHICKEN CAKES WITH GOLDEN AIOLI



Tuscan Chicken Cakes with Golden Aioli image

A delightful summer main dish. The cakes can be made ahead and frozen. Make small cakes to serve as an appetizer. This recipe is from our special friends - Ray and Anita. They were our next door neighbors for 23 years. Our children grew up with 2 sets of parents.

Provided by Lorac

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
2 tablespoons honey mustard
1 clove garlic, pressed
3 cups cooked chicken, shredded
1 cup Italian seasoned breadcrumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup prepared basil pesto
2 teaspoons honey mustard
1/3 cup finely chopped sun-dried tomato
1/2 cup finely chopped red onion
2 tablespoons olive oil
1 (5 ounce) package mixed salad greens
1/3 cup balsamic vinaigrette
chopped tomatoes, garnish optional

Steps:

  • Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
  • In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
  • Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
  • Heat oil in a large nonstick skillet over medium high heat.
  • Cook cakes until golden brown on both sides and drain on paper towels.
  • Combine salad greens and dressing and divide among 4 serving plates.
  • Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.

PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI



PAELLA WITH SHRIMP, CHICKEN, CHORIZO AND LEMON AIOLI image

Yield 8 People

Number Of Ingredients 25

Lemon Aioli:
4 cloves garlic, peeled
1/2 teaspoon kosher salt, plus more for seasoning
*2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup olive oil
Freshly ground white pepper
Paella:
10 cups chicken stock, divided
Large pinch saffron
1 (2 1/2-pound) package boneless chicken thighs
1/2 -1 pound chorizo, cut into 1/2-inch thick slices
1/2 large onion, chopped
4 artichokes, trimmed down to hearts and quartered
1 head of garlic, plus 3 garlic cloves, finely chopped
2 tomatoes, halved horizontally and grated in largest whole of box grater
1 teaspoon paprika
2 cups Arborio or other medium grain Paella rice
1 pound large shrimp, peeled and deveined, with tail on
1 cup fresh or frozen peas
1/2 can garbanzo beans
1/4 cup roasted red pepper, from jar or fresh
Freshly chopped flat-leaf parsley leaves, for garnish
1/2 cup Lemon Aioli

Steps:

  • Preparation for the paella: Bring the chicken stock (should be seasoned like soup) to a simmer in a medium saucepan and add a large pinch of saffron (lightly toast in dry pan if you want). For preparation ahead, separate from paella pan if you want, heat 3 tablespoons of the olive oil in a very large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo and just start to brown, then add onion, artichoke hearts and garlic and saute until the onions are translucent. Transfer chorizo and artichoke hearts to plate. Make Sofrito: In pan with onion and garlic, add grated tomato, paprika, season with salt, if necessry, and cook stirring often, until the mixture has deep burgundy color and thick like compote. Add a little stock to deglaze if necessary. Reserve for paella pan. Make Paella: In paella pan, heat oil over medium high heat, add the rice, any chicken/chorizo juices and sofrito, stirring for two minutes, add about 7 1/2 cups of the chicken stock and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Add the shrimp, chorizo, artichoke, red pepper, peas, garbanzos. Adjust the heat as necessary to maintain a gentle simmer for 8-10 minutes. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups. Increase heat to medium high so the rice on the bottom of the pan should form a brown crispy crust by the end of the cooking time, about 2-3 minutes. Remove from heat and cover with foil for 5 min. Top with parsley, lemon slices, and lemon aioli.

CHICKEN BLT WRAPS WITH AIOLI



CHICKEN BLT WRAPS WITH AIOLI image

Categories     Sandwich     Chicken     Leafy Green     Tomato     Bacon     Squash

Number Of Ingredients 15

1/3
cup mayonnaise or salad dressing
1
large clove garlic, finely chopped
1
tablespoon fresh lemon juice
flour tortillas (10 inch)
8
leaves green leaf lettuce
1
package (9 oz) thinly sliced oven-roasted chicken breast
2
medium tomatoes, chopped
1/4
cup bacon flavor bits or chips (or two slices cooked bacon)

Steps:

  • In small bowl, beat aioli ingredients with wire whisk. Spread on each tortilla, leaving 2-inch border at bottom of each. Arrange 2 lettuce leaves on each tortilla, leaving 2-inch border at bottom. Evenly top each with chicken, tomatoes and bacon bits. Fold bottom edge of each tortilla up, and roll tightly. Secure, if desired, with toothpick, foil or waxed paper.

CHICKEN AIOLI SANDWICHES



Chicken Aioli Sandwiches image

An aioli is a French mayonnaise made of garlic and olive oil. A yummy sandwich! The chicken needs to be marinated overnight; the prep time. Please rate and review. :) Courtesy Wolfgang Puck.

Provided by Ashbow

Categories     Lunch/Snacks

Time P1DT25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 19

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onion
1 teaspoon chili flakes
1/2 cup peanut oil
4 (4 ounce) chicken breasts
4 focaccia rolls or 4 other good-quality round crusty sandwich rolls
4 slices provolone cheese
romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
1 tablespoon chopped garlic
1/4 cup chopped basil
2 egg yolks
salt
fresh ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

  • Aioli:.
  • In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.
  • Sandwich:.
  • Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
  • Raise the oven temperature to 450 degrees F.
  • Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
  • Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the aioli on the top half of the roll and place the roll on top of the sandwich.

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