Three Cup Chicken with Garlic Spinach

Three Cup Chicken with Garlic Spinach

INGREDIENTS

STEAMED RICE:

• 1 3/4 cups jasmine rice

CHICKEN:

• 1 tablespoon peanut oil
• 5 cloves garlic, finely chopped
• One 1-inch piece fresh ginger, peeled and sliced into thin coins
• 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
• 1/4 cup light soy
• 1/4 cup Shaohsing rice wine or dry sherry
• 1/4 cup toasted sesame oil (see Cook's Note)
• 1 tablespoon brown sugar
• 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish

SPINACH:

• 1 tablespoon peanut oil
• 2 cloves garlic, finely chopped
• Two 6-ounce bags baby spinach leaves
• Pinch sea salt

GARNISH:

• 1 medium red Fresno chile, seeded and sliced into rings, for garnish

DIRECTIONS

Cook's Note: It's important to use toasted sesame oil, which reduces as it cooks, and not pure sesame oil, which will continue to cook and not reduce or thicken. The final dish should be slightly sticky. 

For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve. 

For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. 

Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. 

For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. 

When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

Chiken

Posted by mk in Chiken

Three Cup Chicken with Garlic Spinach

Frying pan chicken lasagne

Frying pan chicken lasagne

Ingredients

 1 tablespoon olive oil

 1 large brown onion, thinly sliced

 3 garlic cloves, crushed

 250g dried curly lasagne sheets

 1/2 large barbecued chicken, skin removed, meat shredded (see note)

 1/2 cup fresh basil leaves, torn

 1/4 teaspoon dried chilli flakes

 1 1/2 cups grated reduced-fat mozzarella cheese

 500g jar tomato pasta sauce

 1 bunch English spinach, chopped

 150g fresh ricotta cheese, crumbled

 salad leaves, to serve

Method 

Step 1

Heat oil in a 6cm-deep, 26cm (base) ovenproof frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened.

Step 2

Meanwhile, break each lasagne sheet into 5 pieces. Combine lasagne, chicken, basil, chilli and half the mozzarella in a bowl.

Step 3

Add lasagne mixture to pan. Stir to combine. Spread evenly over base of pan. Pour over pasta sauce and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until lasagne is tender.

Step 4

Preheat grill on medium-high heat. Top lasagne with spinach, ricotta and remaining mozzarella cheese. Grill for 5 minutes or until spinach has wilted and cheese lightly browned. Stand, covered, for 5 minutes. Serve with salad leaves.

Chiken lazania

Posted by mk in Chiken, lazania

Frying pan chicken lasagne

GENERAL TSO’S CHICKEN RECIPE

GENERAL TSO’S CHICKEN RECIPE

Ingredients:

1lb boneless skinless chicken thighs (cut into 1” chunks)

5 dried red chili peppers

3 green onions (sliced)

3 eggs (beaten)

½ cup cornstarch

oil (for frying)

Sauce-

1 ½ tablespoons rice vinegar

3 tablespoons sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

Cooking Instructions:

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

Step 2: To make the sauce- in a small bowl combine rice vinegar, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

(Makes about 2 servings)

Chiken

Posted by mk in Chiken

GENERAL TSO’S CHICKEN RECIPE

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

INGREDIENTS

For white gravy:

2 tbsp/ 30 ml/ 1 fl oz vegetable oil

1/4 cup/ 50 gm/ 2 3/4 oz boiled onion paste

1 tbsp/ 15 gm ginger-garlic (adrak-lasan) paste

1 cup/ 200 gm/ 7 oz cashew nut (kaju) paste

1/2 cup/ 100 gm/ 3 1/2 oz yoghurt (dahi)

Salt to taste

For the chicken:

32 chicken, boneless cubes (tikka)

Salt to taste

1 tbsp/ 15 gm ginger-garlic paste

1/2 cup/ 100 gm/ 3 1/2 oz yoghurt, thick

1 tbsp/ 15 ml vegetable oil

1/2 tsp/ 2 1/2 gm garam masala powder

For tossing:

• 1 tbsp/ 15 ml vegetable oil
• 1 small piece ginger, juliennes
• 2 green chillies, slit
• 2 tbsp/ 30 gm/ 1 oz onions, chopped
• 20 mint (pudina) leaves, broken
• 20 black peppercorns (sabut kali mirch) crushed
• 1 cup/ 200 ml/ 7 fl oz stock
• 1/2 cup/ 100 ml/ 3 1/2 oz Cream, fresh
• 1/2 tsp/ 2 1/2 gm cumin (jeera) powder
• 1/2 tsp/ 2 1/2 gm garam masala powder
• 1 cup/ 200 gm/ 7 oz mango (aam) relish

PREPARATION

1. For the white gravy, heat the oil in a pan and fry the onion paste. Add ginger-garlic paste and cook till light brown.

2. Add cashew nut paste, yoghurt and salt. Simmer the gravy till it leaves fat.

3. For the chicken, marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala. Keep aside for 2 hours.

4. Chargrill the chicken cubes.

5. For tossing, heat the oil and fry ginger, green chillies and onions. Toss in the chargrilled chicken followed by the white gravy.

6. Add mint leaves, crushed black peppercorns, and stock.

7. Finish with cream, cumin powder, and garam masala. Serve hot with mango relish.

Chiken

Posted by mk in Chiken

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

Buffalo Chicken and Potatoes

Buffalo Chicken and Potatoes

Ranch dressing and cream of celery soup offsets the spice from buffalo wing sauce in a satisfying, meat-and-potatoes casserole.

 Savings on 2 ingredient(s) Enter Zip to change location:    Go

Ingredients

• 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
• 1/3 cup buffalo wing sauce
• 6 cups frozen (thawed) southern-style hash brown potatoes
• 1 cup ranch or blue cheese dressing
• 1/2 cup shredded Cheddar cheese (2 oz)
• 1 can (10 oz) condensed cream of celery soup
• 1/2 cup corn flake crumbs
• 2 tablespoons butter or margarine, melted
• 1/4 cup chopped green onions (3 to 4 medium)

Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2 In medium bowl, stir together chicken strips and wing sauce.

3 In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

4 In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

5 Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions.

Chiken

Posted by mk in Chiken

Buffalo Chicken and Potatoes

Recipe: Mexican Lasagna

Recipe: Mexican Lasagna

Mexican Lasagna

• 2 Boneless Chicken Breast (I boiled mine in onion, cumin, garlic)
• 
  
• 1 16 oz. sour cream (You can use fat free sour cream)
• 
  
• 1 sm. can of diced green chilies
• 
  
• 1 14 oz. can of black beans
• 
  
• 2 cups of Mexican blend shredded cheese (I used a little extra of mild cheddar)
• 
  
• 1 pkg. of corn tortillas - cut in half
• 
  
• 1 can of Enchilada sauce.

To prepare the filling: Fork shred the chicken then add the sour cream and green chilies and black beans. Mix well

Spray the casserole dish with Pam. Layer the bottom with the tortillas (about 6 halves), spread 1/2 of the chicken mixture on gently. Another layer of tortillas. Top that layer with 1 cup of cheese (or use a little extra ;). One more layer of tortillas, then the other half of the chicken mixture. Now spread the other cup (or more) of cheese on top. Drizzle the enchilada sauce on top of the cheese. Bake at 350 for 45 minutes. Garnish with Guacamole or sour cream. Enjoy!!

Recipe is from my co-worker Cathy!

Chiken lazania

Posted by mk in Chiken, lazania

Recipe: Mexican Lasagna

Barbecued Chicken Legs

Barbecued Chicken Legs

For the sauce

• 1 cup unsweetened apple juice
• 1/2 cup cider vinegar
• 1 cup ketchup
• 2 Tbs. Dijon mustard
• 2 Tbs. pure maple syrup
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce, such as Tabasco
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For the rub

• 1 Tbs. light brown sugar
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. granulated garlic
• 1/4 tsp. freshly ground black pepper

For the chicken

• 6 chicken thighs
• 6 chicken drumsticks
• 2 cups hickory or applewood chips, soaked in water for at least 30 minutes and drained

Make the sauce and rub

In a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, 5 to 7 minutes. Lower the heat to medium low and add the remaining sauce ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.

In a small bowl, mix the rub ingredients.

Grill the chicken
Trim any excess fat from the chicken, and season the chicken evenly with all of the rub.

Prepare the grill for indirect cooking over medium-low heat (300°F to 350°F): For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Carefully dump out the coals and use tongs to spread them over half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to about 350°F. For a gas grill, turn all the burners on high and close the lid to heat the grill. Then turn off all but one burner to create a cool zone and adjust that burner to maintain a temperature of 300°F to 350°F.

Brush the cooking grate clean. Scatter the wood chips over the lit charcoal, or for a gas grill put them in a smoker box, following the manufacturer’s instructions.

When you see smoke pouring out of the grill, arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)

Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.


Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.

Make Ahead Tips

You can make the sauce up to a week ahead. Refrigerate in a covered container.

Chiken

Posted by mk in Chiken

Barbecued Chicken Legs

Creamy Chicken Spaghetti Recipe

Creamy Chicken Spaghetti Recipe:

Recipe Type: Pasta, Poultry

Yields: 4 to 6 servings

Prep time: 20 min

Cook time: 30 min

Ingredients:

• 1 (16-ounce) package spaghetti pasta
• 2 (8-ounce) packages of cream cheese, room temperature and cubed
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (10.5-ounce) can cream of chicken soup
• 1/2 cup milk
• 2 cups of cooked chicken, diced or shredded

Garnishment Options:

• Shredded or grated cheese (mild, medium, or sharp)
• Chopped Green Onions

Preparation:

Cook spaghetti pasta according to package directions; drain and return to pan to keep warm. 

In a medium-size pot over medium heat, combine cream cheese, cream of mushroom soup, cream of chicken soup, and milk. Stirring together until blended. Stirring constantly, cook until sauce just starts to boil. Taste and add salt and pepper to taste. Remove from heat.

Pour the prepared sauce and diced chicken into pasta pot and mix everything together.

To serve, top with shredded cheese and green onions for garnishment and enjoy.

Makes 4 to 6 servings.

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Creamy Chicken Spaghetti Recipe

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients

• 1 (28-ounce) can mild red enchilada sauce
• 12 (8") soft taco sized flour tortillas, halved
• 1 (15-ounce) can black beans, rinsed and drained
• 5 green onions, chopped
• 3-1/2 to 4 cups fully cooked, chopped chicken (I used a store-bought rotisserie chicken)
• 3 cups shredded cheddar/Monterey Jack blend
• 1/3 cup chopped cilantro
• 1 small can sliced black olives, drained
• sour cream, for serving

Instructions

Preheat oven to 375 degrees F.

Pour about 3/4 cup enchilada sauce in a 13" x 9" baking dish and spread it around until the bottom of the dish is coated. Place halved tortillas over sauce with straight cut edges hitting flush against the sides of the pan, then fill the center with two more tortilla halves (you will use 3 total tortillas, or 6 halves, per layer).

Drizzle tortillas with about 1/4 cup enchilada sauce. You don't need to fully coat them, just a drizzle. Add 1/3 of the chicken, 1/3 of the black beans, 1/4 of the chopped green onions, and about 3/4 cup shredded cheese.

Repeat with a second layer of tortillas, a drizzle of enchilada sauce, another 1/3 of the chicken, 1/3 of the beans, 1/4 of the green onions, and 3/4 cup cheese.

Repeat one more time, ending with a fourth layer of tortillas. Pour the remaining sauce over the top of the final layer of tortillas, fully saturating them.Cover the dish with foil and place in the preheated oven. After 30 minutes, remove the foil and sprinkle the top of the casserole evenly with the remaining cheese. Bake, uncovered, for an additional 5 to 10 minutes, until cheese has melted.

Remove from oven and garnish with cilantro, remaining green onions, and olives. Allow to sit for about 5 minutes before slicing and serving.

Garnish individual servings with a dollop of sour cream.

Chiken

Posted by mk in Chiken

Chicken Enchilada Casserole

Healthier Baked General Tso Chicken

Healthier Baked General Tso Chicken

INGREDIENTS

1 pound boneless, skinless chicken breasts, cut into 2-inch chunks

¼ cup all-purpose flour

2 large egg, beaten

2 cups crushed Corn Flakes

For the sauce:

¾ cup chicken broth

½ tbsp tomato paste

2 tbsp soy sauce

1 tbsp hoisin sauce

1½ tsp sriracha sauce

3 tbsp rice vinegar

1½ tbsp granulated sugar

2 tbsp corn starch mixed with 2 tbsp water

Optional:

1 tsp sesame oil

dried red chili flakes

sesame seeds

INSTRUCTIONS

Move one of the oven racks to the upper-middle part and preheat oven to 450ºF.

Cover a large cooking tray with parchment paper.

Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes.

Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place on cooking tray.

Bake in the oven for about 13 minutes, until chicken is cooked through and cornflakes are golden brown.

Meanwhile put all the ingredients for the sauce- except for cornstarch - in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slow add to the sauce while stirring. Cook for a minute until sauce thickens and turn the heat off.

Take chicken out of the oven and transfer to a large pan. Turn the heat on to low and pour sauce over the chicken, coating each piece evenly while tossing. *If you are adding sesame seeds, sesame oil and dried red chilies, this is the time to add them.

Turn the heat off, transfer to a plate and serve immediately.

NUTRITION INFORMATION

Serving size: 300g Calories: 336 Fat: 11.4g Saturated fat: 3.2g Carbohydrates: 16.2g Sugar: 6.6g Sodium: 795mg Fiber: 0.5g Protein: 38.5g Cholesterol: 194mg

Chiken

Posted by mk in Chiken

Healthier Baked General Tso Chicken

Family-Friendly Weeknight Dinner Recipes

Family-Friendly Weeknight Dinner Recipes

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for the baking dish
• Kosher salt
• 3 cups wide egg noodles (about 5 ounces)
• 1 1/2 cups sour cream
• 1/2 cup freshly grated Parmesan
• 12 ounces ground beef
• 1 red bell pepper, seeded and chopped
• 1 bunch scallions (white and green parts), finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• One 14 1/2-ounce can petite diced tomatoes
• 2 cups grated Cheddar

Directions

Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.

Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

From Food Network Kitch

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-and-cheddar-casserole-recipe.html?oc=linkback

Chiken dinner

Posted by mk in Chiken, dinner

Family-Friendly Weeknight Dinner Recipes

Skillet French Onion Chicken

Skillet French Onion Chicken

Author: Becky Hardin - The Cookie Rookie
Serves: 4

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1 10.5 ounce can French Onion Soup
• 1 cup croutons
• 2 tablespoons olive oil
• 4 slices swiss cheese

INSTRUCTIONS

Heat olive oil in a large skillet over medium high heat.
Add chicken and cook each side for 3-4 minutes until browned.
Add the french onion soup to the skillet and allow chicken to continue to cook for another 4-5 minutes on each side, adding the croutons to the mixture after you flip the chicken. Cook the chicken until it's white all the way through.
When chicken is fully cooked, add a slice of swiss cheese to the top of each chicken breast. Turn off heat and allow swiss to melt over the chicken.
Serve with rice or vegetables. Enjoy!

Chiken

Posted by mk in Chiken

Skillet French Onion Chicken

Chicken Spaghetti

Chicken Spaghetti

Ingredients

• 1 whole raw chicken, cut into 8 pieces
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 1/2 cups shredded sharp Cheddar
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 teaspoon seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper

Directions

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Chicken Spaghetti

Cheesy Parmesan Crusted Chicken

Cheesy Parmesan Crusted Chicken

INGREDIENTS

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

SERVES: 4          PREP TIME: 10 Minutes          COOK TIME: 20 Minutes

Chiken

Posted by mk in Chiken

Cheesy Parmesan Crusted Chicken

chicken soup recipe

chicken soup recipe

Ingredients:

2 packages boneless skinless chicken breasts

3 large Swanson broth low sodium

5 cups water

1 box of quinoa

Hot sauce

bag of mini carrots

2 stocks of celery

2 sweet onions

Sazon seasoning

Directions:

Grill chicken on stove until fully cooked

Cut all veggies

In a large pot add broth, water, quinoa, seasoning and veggies until boil

Simmer

Add chicken cut up

Eat and store the rest

Chiken

Posted by mk in Chiken

chicken soup recipe

SPICY HONEY CHICKEN

SPICY HONEY CHICKEN

Spicy Honey Chicken

 

Ingredients

Rub:

• 2 t Garlic Powder
• 2 t Chili Powder
• 1 t Salt
• 1 t Ground Cumin
• 1 t paprika
• ¼-1/2 t Cayenne pepper (depending on how hot you like it)
• 8 boneless skinless chicken thighs

Glaze:

• 6 T Honey
• 2 t Cider Vinegar

Instructions

1. Combine first 6 ingredients (all the spices) in bowl and mix well.
2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.
3. Toss chicken with spice rub to coat all sides well.
4. Brush grill surface lightly with oil.
5. Grill chicken a few minutes on each side, until cooked through.
6. Combine honey and vinegar in a small bowl, stirring well until combined.
7. Brush mixture on chicken (both sides) in the final moments of grilling.
8. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.
9. You can also cook this under the broiler if you don't have a BBQ or the weather is bad.

Chiken

Posted by mk in Chiken

SPICY HONEY CHICKEN

Asian BBQ Chicken

Asian BBQ Chicken

Asian BBQ Chicken

 

Ingredients

• ¼ C packed brown sugar
• ¼ C soy sauce
• 2 T lime juice (about 1 lime)
• ¼ t cayenne pepper
• ¼ t curry powder
• 3-4 garlic cloves, minced
• 1 t grated fresh ginger 8 boneless, skinless chicken thighs

Instructions

1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar
2. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag.
3. Use the reserved marinade to baste the chicken with the last five minutes of cooking
4. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.)
5. Refrigerate for a minimum of 4 hours, but overnight is best
6. Preheat a grill (or an indoor grill pan or broiler)
7. Spray cooking surface with cooking spray and place chicken on it to cook
8. Cook for 5-10 minutes on each side depending on the thickness

Chiken

Posted by mk in Chiken

Asian BBQ Chicken

Crock Pot BBQ Chicken

 Crock Pot BBQ Chicken

EASY CROCK POT BBQ CHICKEN

Ingredients

4  bone-in (split) skin on chicken breasts

1/2 cup bbq sauce

garlic salt (optional)

Directions

Place the chicken breast in the bottom of a 6-quart crock pot in a single layer.

Season as desired. I sprinkled garlic salt on mine.

Place a double layer of paper towels over the top of the crock pot and place the lid on.

Cook on high for 3 1/2 hours.

Remove the damp paper towels and brush bbq sauce over the top of the chicken breasts.

Place a new double layer of paper towles over the top and replace the lid.

Cook for 1/2-hour longer.

Serve with your favorite sides.

Chiken

Posted by mk in Chiken

Crock Pot BBQ Chicken

Grilled Chicken Breasts Stuffed With Herb Butter

 Grilled Chicken Breasts Stuffed With Herb Butter  

INGREDIENTS

• 4 tablespoons (1/2 stick) butter, softened
• 2 tablespoons chopped fresh tarragon, basil, chives or other herb
• 4 bone-in chicken breasts
•  Salt
•  freshly ground black pepper
•  Extra virgin olive oil as needed
•  Lemon wedges for serving

PREPARATION

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Chiken

Posted by mk in Chiken

Grilled Chicken Breasts Stuffed With Herb Butter

Grilled Chicken Breasts with Chive and Herb Butter

Grilled Chicken Breasts with Chive and Herb Butter

Herbed Grilled Chicken Breasts

By Go Bold With Butter

Prep Time: 1 hour, 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 55 minutes

Yield: 4 chicken breasts

Serving Size: 1 chicken breast

Ingredients

1/2 cup (1 stick) salted butter, 2 cubes, at room temperature

3 chives, minced

1 tablespoon fresh parsley, minced

1 tablespoon fresh thyme leaves, minced

2 lemons, halved, plus zest of 1 lemon and juice of ½ lemon

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

Directions

In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.

Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.

Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.

Slice chive and herb butter into 1/2 inch slices.

To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

Chiken

Posted by mk in Chiken

Grilled Chicken Breasts with Chive and Herb Butter