Category: Chicken

OMG, Rachael Ray’s Spicy Peruvian Chicken should be right up there in the top chicken recipes in the world-it’s SO good! The spices are what makes this such a great dish.

The chicken has a really nice smoky flavor!

The smoked paprika and chipotle add the smoky flavor to the dish. The spices are really flavorful but not really hot.

I think the marinade would work well with pork or salmon and highly recommend this simple, stunning recipe!

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Rachael Ray's Spicy Peruvian Chicken

Ingredients

• 8 chicken thighs bone in
• salt and pepper
• 1 chipotles in adobe pepper chopped
• 2 red fresno chiles chopped
• 6 garlic cloves chopped
• 1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
• 4 bay leaves fresh if available
• 2 limes zest and juice
• 1 tablespoon sweet paprika smoked
• 1/4 cup olive oil plus
• 1 tablespoon olive oil divided
• 2 teaspoons cumin seeds
• 1 tablespoon sugar
• 1 cup chicken stock
• mint leaf to garnish
• cilantro leaf to garnish

Instructions

1. Place the chicken in a shallow dish and season with salt and pepper.
2. In a food processor, process the chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
4. Sprinkle the sugar over the chicken and add the stock. Partially cover and cook 10 minutes more.

Recipe Notes

Toss with mint and cilantro, and serve with mashed potatoes alongside.

Enjoy!

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Recipe based on one by Linky
Photo by loof

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Homemade Chicken And Dumpling Soup is really good soup! Very flavorful and easy to make. The ingredients are things most people usually have on hand.

Make these dumplings once and you will use this recipe again and again!

True southern dumplings are not light and fluffy but that is a matter of preference. This is a heavy dumpling, which I prefer. It’s the great flavor that I love!

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Homemade Chicken And Dumpling Soup

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup ice water
• 4 cups chicken stock
• 4 carrots Chopped
• 2 stalks celery Chopped
• 2 bay leaves
• 1/2 teaspoon celery salt
• 2 garlic cloves
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 3 chicken breasts
• 1/2 cup half-and-half

Instructions

1. Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
2. In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
3. Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
4. While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

Enjoy!

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Recipe based on one by Mommie Cooks
Photo by Mommie Cooks

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This Skillet Chicken Marsala is absolutely wonderful. It’s easy, quick and flavorful. It’s a quick one skillet recipe for chicken Marsala.

Can be served over hot cooked pasta and you have an easy meal for a weeknight when you have little time to prepare a great meal.

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Skillet Chicken Marsala

Ingredients

• 4 boneless skinless chicken breast halves about 1 1/4 pounds
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 1/4 cup chopped fresh parsley
• 1 cup fresh sliced mushrooms
• 1/2 cup dry marsala wine or 1⁄2 cup chicken broth

Instructions

1. Flatten each chicken breast half to 1/4-inch thickness by gently pounding between sheets of plastic wrap or waxed paper.
2. Mix the four, salt and pepper. Coat the chicken with flour mixture; shake off excess flour.
3. Heat the oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil for 5 minutes, stirring frequently.
4. Add the chicken to the skillet. Cook, turning once, until brown. Add the mushrooms and wine.
5. Cook 8 to 10 minutes, turning the chicken once, until the chicken is no longer pink in center.

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Recipe based on one by morgainegeiser
Photo by Chef floWer

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I recently made Marinated Grilled Chicken Leg Quarters for a backyard BBQ. When I served it up one of my guests exclaimed, “This is the best grilled chicken I have ever had!”

I agreed. Very moist. Very tender. And the simple marinade yields great flavor.

All of my other guests must have agreed too. The seasoned crispy legs just flew off the platter!

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Simply Marinated Grilled Chicken Leg Quarters

Ingredients

• 4 chicken legs-thighs

Marinade

• 1 teaspoon sugar
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions

1. Mix all the marinade ingredients in a zip lock bag add the chicken. Chill and marinade in the refrigerator for 4 hours.
2. Grill the chicken on a well oiled grill until it's browned on all sides, turning once. About 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).

Serve it up and enjoy!

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Recipe based on one by Rita~
Photo by Rita~

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This Grilled Chicken With Cilantro Marinade has become a quick and easy favorite that I frequently make on the grill. Despite the ease of prep, it is bursting with flavor.

The chicken comes out so tender, moist and flavorful — which is really saying something for boneless and skinless chicken breasts.

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Grilled Chicken With Cilantro Marinade

Ingredients

4 boneless skinless chicken breasts

For the Cilantro Marinade

1 -2 tablespoon chopped fresh cilantro
1 garlic clove, minced (I use more)
1 lime, zest of
2 -3 tablespoons fresh lime juice
1⁄4 cup extra virgin olive oil
1 teaspoon salt
1⁄2 teaspoon black pepper

Directions

Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.

Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.

Preheat your grill. Cook the chicken over medium hot coals for about 3-5 minutes per side.

Serve and enjoy.

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Recipe based on one by Dr. Jenny
Photo by gailanng

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The flavor of these Sweet and Sticky Grilled Drumsticks is awesome. No problem with the sticky part—I know how to lick my fingers.

If you’re like me and are always looking for good cheap summer grilling recipes this one won’t let you down!

It works with any chicken part you have on hand!

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Sweet and Sticky Grilled Drumsticks

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

I love drumsticks and these Sweet and Sticky Grilled Drumsticks suit me fine!

Course: Main Course

Cuisine: American

Keyword: Sweet and Sticky Grilled Drumsticks

Servings: 4

Calories: 365 kcal

Ingredients

• 1 1/2 cups dry red wine
• 1 cup dark brown sugar packed
• 2 tablespoons dark brown sugar packed
• 1/2 cup sodium soy sauce
• 2 tablespoons ginger finely grated fresh
• 1 garlic clove minced
• 8 chicken drumsticks skin on
• coarse salt

Instructions

1. Bring the wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce the heat, and simmer until the mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
2. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).
3. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.)
4. Place the drumsticks on the grill, and brush with sauce. Close the cover, and grill 4 minutes. Flip the chicken, and brush with sauce.
5. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.
6. Season with salt.

Enjoy!

Up Next:

Grilled Chicken Wings – Better Make Extras!

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Recipe based on one by Bobtail
Photo by Aunt Paula

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Best-Ever BBQ Chicken! The name says it all. This really IS that good! The sauce is super simple, but don’t let that fool you — it’s got plenty to make your taste buds dance.

Slow cooking on the grill gives it the best flavor.

The BBQ sauce on this juicy grilled chicken is out-of-this world – it’s a favorite at this house!

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Best-Ever BBQ Chicken

Ingredients

• 3 garlic cloves minced
• 2 teaspoons butter
• 1 cup Heinz ketchup
• 1/4 cup packed brown sugar
• 1/4 cup chili sauce Heinz is a good one
• 2 tablespoons Worcestershire sauce
• 1/2 - 3/4 tablespoon celery seed
• 1 tablespoon prepared mustard
• 1/2 teaspoon salt
• 2 dashes hot pepper sauce
• 8 large chicken breast halves bone-in with skin

Instructions

1. In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside.
2. Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
3. Baste with the sauce and grill 15 minutes longer or until the juices run clear. Continue basting and turning during the last 15 minutes of cooking.
4. Serve with any extra sauce you set aside for dipping.
5. (The sauce is just that delicious!).

Enjoy!

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Recipe based on one by DDW
Photo by Veggie Girl Kacey

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You won’t believe the dry rub ingredients in this beer can chicken recipe. It sounds bizarre but I guarantee it blends into a delicious combination.

This chicken really rocks. It was the rub ingredients that prompted me to try the recipe, but it’s the way it tastes that’s going to have me making this again and again.

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Beer Can Chicken With A Twist

Ingredients

• 1 large chicken
• 1/2 can beer 6 ounces of a 12 ounce can, any brand, any variety
• 1/3 cup paprika
• 1/3 cup salt
• 1/3 cup black pepper
• 2/3 cup packed brown sugar

Instructions

1. Rinse the chicken in cold water and pat very dry, inside and out with paper toweling.
2. Mix the 4 dry ingredients together. Use this rub inside and out of the cleaned, dry chicken. Be generous.
3. Place 1/2 can of beer in the center of a roasting pan. Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan. The fit will be snug and chicken will be secure.
4. Roast uncovered at 350 degrees for 1 hour. Do not baste and do not turn the pan. The beer will steam the chicken deliciously.
5. When done, carefully remove the can of beer from the chicken and serve.

I have cooked 2 or 3 chickens in the same roaster and did not have to adjust cooking time.

This melt-in-your-mouth chicken will get you some rave reviews. Guaranteed!!!

Enjoy!

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Recipe based on one by debra dolman
Photo by jbergsli

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