broiler

Tandoori chicken is traditionally cooked in a clay tandoor oven, but here we use the high heat of an indoor oven broiler for similar roasted effect. Add couscous and it becomes a meal.

Broiled Tandoori-Style Chicken With Almonds and Couscous Recipe

(225 grams) yogurt

(60 milliliters) fresh lemon juice, divided

tandoori spice blend,

Kosher salt

(450 grams) boneless, skinless chicken thighs, cut into 1/2-inch pieces

(2 1/2 ounces; 70 grams) slivered almonds

(5 1/2 ounces; 150 grams) dry couscous

(1 3/4 ounces; 50 grams) pitted dates, chopped

In a mixing bowl, stir together yogurt, 1 ounce (30ml) lemon juice, and tandoori spices. Season with salt. In a plastic zipper-top bag, combine chicken and yogurt mixture and mix thoroughly to coat. Marinate in the refrigerator for at least 1 hour and up to 8 hours.

Turn on broiler and set oven rack about 6 inches from broiler element. In a large cast iron or stainless steel skillet, toast the almonds under the broiler until slightly browned, about 2 minutes (check frequently as broilers can vary considerably). Remove almonds from the pan and set them aside.

Scrape chicken and yogurt marinade into the same skillet. Broil, turning once, until chicken is browned on both sides and just cooked through, about 6 minutes per side (again, check frequently as broilers vary). Using a slotted spoon, remove chicken pieces from the skillet and set aside in a warm place.

Scrape yogurt mixture from the skillet into a heatproof measuring cup. If needed, stir in enough water to bring the total volume up to 1 cup. Return 1 cup of the yogurt mixture to the skillet and broil until boiling, about 2 minutes.

Add the couscous to the skillet, scatter dates on top and cover skillet to allow couscous to steam in the hot liquid for 5 minutes. Uncover. Either directly in the skillet or in a serving bowl, toss couscous with half the toasted almonds, half the parsley, and the remaining lemon juice. Top with the chicken, garnish with the remaining almonds and parsley, and serve.

A super quick and easy shrimp appetizer recipe with just a few ingredients that cooks in one batch under the oven broiler perfect for entertaining!

Party Shrimp

raw shrimp, peeled and deveined

Italian dressing mix

paprika

garlic powder

cayenne pepper

salt

Oh yes, these are the ones you've been waiting for. First-Class Pork Chops really are the highest-quality pork chops you could imagine. Broiled until perfectly juicy inside and caramelized with a honey-garlic glaze that creates a sweet-and-savory emphasis on all the meaty flavors... this dish is simple but elegant. It's perfect served alongside a potato puree or maybe even just French fries, depending on your mood. It doesn't matter what side dish you choose, because First-Class Pork Chops make everything top-notch!

First-Class Pork Chops

ketchup

honey

soy sauce

garlic,

pork

salt,

pepper,

This First-Class Pork Chops is delicious!

Yummy Honey Salmon is the kind of dish your tummy wants! These filling fillets are tender, perfectly flaky, and smothered in a sweet and tangy honey glaze that'll make eating right taste quite divine. Fast and fresh, Yummy Honey Salmon can make any meal special!

Yummy Honey Salmon

water,

kosher salt, plus more, to taste

(6-ounce) salmon fillets, skin-on and boneless, sliced 1-inch-thick, room temperature

olive oil,

yellow or white miso

rice wine

ginger

chopped,

Riviera Salad blends bold flavors with shrimp and lime for a vibrant feast.

Riviera Salad

brown sugar (packed)

garlic (minced)

shrimp

olive oil

lime juice

jalapeño pepper (seeded and diced)

salad greens

cherry tomatoes

In a large resealable plastic bag, add the soy sauce, 2 tablespoons of the brown sugar, 1 tablespoon of the ginger, and the garlic.

Add the shrimp to the soy sauce mixture and seal the bag.

Allow the shrimp to marinate for at least 5 minutes and up to 15 minutes.

Preheat the broiler.

Transfer the marinated shrimp to a rimmed baking sheet or broiler pan.

Broil the shrimp until opaque, pink, and slightly charred, about 4 minutes.

Transfer the broiled shrimp to a resting plate and let it cool slightly, reserving any juices remaining on the baking sheet.

In a small bowl, whisk the olive oil, the lime juice, the remaining brown sugar, the remaining ginger, and the jalapeño together.

In a large bowl, toss the salad greens and the tomatoes with 3/4 of the salad dressing.

Arrange the shrimp on the top of the salad greens and drizzle with the remaining dressing and the juices from the baking sheet.

Serve.

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Top Tags

Broiled Tandoori-Style Chicken With...

Party Shrimp

First-Class Pork Chops

Yummy Honey Salmon

Riviera Salad

Top 5 broiler recipes from across the web

The most viewed broiler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broiled Tandoori-Style Chicken With...

Party Shrimp

First-Class Pork Chops

Yummy Honey Salmon

Riviera Salad

The most viewed broiler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine