Poultry recipes: oven-baked barbecued chicken and broiled java turkey

For a quick and nutritious dinner, try these chicken and turkey recipes the whole family will love.

Some barbecue sauces are loaded with butter. This lighter version gets its thick texture from apple butter. Prepared salsa and Worcestershire sauce kick up the flavours. Best of all, the recipe only requires five minutes of prep

.Prep time 5 min

Cook time 25 min

Serves 4

• 75 ml (1/3 c) apple butter
• 30 ml (2 tbsp) salsa
• 30 ml (2 tbsp) ketchup
• 15 ml (1 tbsp) vegetable oil
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) garlic powder
• 2 drops Worcestershire sauce
• 2 drops liquid smoke (optional)
• 4 boneless, skinless chicken breast halves (about 500 g/1 lb)

1. Preheat the oven to 190°C (375°F). Grease an 20 centimetre (eight inch) square baking dish.
2. Combine the apple butter, salsa, ketchup, oil, salt, garlic powder, Worcestershire sauce and liquid smoke, if using, in a small bowl.
3. Add the chicken to the baking pan. Pour the sauce over the chicken.
4. Bake, uncovered, until the juices run clear when the chicken is pierced with a fork, about 25 minutes.

Flavour up the barbecue sauce even more by adding 10 millilitres (two teaspoons) molasses, two millilitres (1/2 teaspoon) ground mustard and two millilitres (1/2 teaspoon) pure chili powder, such as ancho or chipotle.

Boneless, skinless turkey breast halves are readily available in most supermarket meat departments. Often labeled "turkey London broil," they make a great canvas to paint with flavour. Brewed coffee creates a hearty marinade here that imparts tons of flavour in a short time.

Prep time 10 min

Cook time 35 min

Serves 6

• 175 ml (3/4 c) brewed coffee
• 30 ml (2 tbsp) balsamic vinegar
• 2 garlic cloves, minced
• 30 ml (2 tbsp) sugar
• 15 ml (1 tbsp) olive oil
• 5 ml (1 tsp) Worcestershire sauce
• 1/2 ml (1/8 tsp) ground cinnamon
• 750 g (1 1/2 lbs) boneless skinless turkey breast "London broil"
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) freshly ground black pepper

1. In a medium bowl, combine the coffee, vinegar, garlic, sugar, olive oil, Worcestershire sauce and cinnamon. Transfer to a large zip-close bag and add the turkey. Refrigerate at least two hours, or overnight, turning occasionally.
2. Preheat the oven to 220°C (425°F). Coat a rimmed baking sheet with cooking spray.
3. Remove the turkey from the marinade, reserving marinade, and sprinkle with the salt and pepper. Place the turkey on a wire rack on the baking sheet.
4. Roast, brushing with reserved marinade every 10 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 74°C (165°F), about 30 minutes. Remove from the oven.
5. Preheat the broiler.
6. Broil the turkey 13 centimetres (five inches) from the heat until nicely browned, one to two minutes. Let stand for five minutes before slicing.

Serve this with olive-oil mashed potatoes. Boil 750 grams (1 1/2 pounds) peeled potatoes in water until tender. Drain the potatoes then mash them with 50 millilitres (1/4 cup) extra-virgin olive oil and 50 millilitres (1/4 cup) milk.

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