Ingredients

• 18 (6-inch) wooden skewers
• 2 lb fresh chicken breast tenderloins
• ¼ cup reduced-sodium soy sauce
• ¼ cup Dijon mustard
• 2 tablespoons canola oil
• 1 tablespoon garlic stir-in paste
• 1 tablespoon ginger stir-in paste
• ½ cup sliced fresh green onions, divided

Steps

1. Push sharp ends of skewers lengthwise through chicken, then arrange skewers in single layer on baking sheet (wash hands). Combine soy sauce, mustard, oil, garlic paste, ginger paste, and ¼ cup onions; pour over chicken and let stand 15 minutes (or chill overnight) to marinate.
2. Preheat grill (or grill pan) on medium. Remove chicken from marinade (discard marinade). Grill chicken 8–10 minutes, turning often, until 165°F. Sprinkle with remaining ¼ cup green onions. Serve.

Ingredients

• ½ small yellow onion
• 2 lb fresh chicken wings (or drumettes)
• 3 tablespoons canola oil
• 3 cubes chicken bouillon
• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• ⅓ bunch fresh cilantro

Steps

1. Grate onion (about ¼ cup). Cut wings at joints; remove wing tips (wash hands).
2. Whisk in large bowl: oil, bouillon cubes, sriracha sauce, honey, and onions until thoroughly blended; reserve ¼ cup sauce. Add wings to remaining sauce and toss until evenly coated. Let stand 30 minutes (or chill overnight) to marinate.
3. Preheat grill (or grill pan) on medium. Grill wings 10–12 minutes, turning often, until 165°F, basting with reserved sauce during last 2 minutes of grill time. Remove wings from grill. Chop cilantro (⅓ cup) and sprinkle over wings. Serve.
Note: The wings can also be baked at 450°F for 20–25 minutes until 165°F, then tossed with reserved sauce.

Ingredients

• 2 lb boneless, skinless chicken thighs
• ½ cup water
• ½ cup diced pimientos
• ½ cup smoked sun-dried tomatoes
• 1 cup creamy chipotle ranch dressing
• 1 (8 oz) tub cream cheese spread
• 3 tablespoons chipotle hot sauce
• ¼ cup sliced fresh green onions
• 1 tablespoon liquid smoke

Steps

1. Place chicken and water in slow cooker and cover; cook on HIGH 30–35 minutes until chicken is 165°F.
2. Remove chicken from slow cooker (discard liquid) and shred using 2 forks or chop into small pieces. Drain pimientos and chop tomatoes.
3. Combine dressing, cream cheese spread, hot sauce, green onions, and liquid smoke until blended; stir in chicken, transfer mixture to slow cooker, and cover. Cook on LOW 15–20 minutes, stirring occasionally, until dip is hot and bubbly. Serve with tortilla chips, crackers, or fresh-cut veggies.