Grilled Moroccan Chicken – Absolute Delight

Grilled Moroccan Chicken. Well – let’s do one word for this one – WOW! That’s it! A very healthy, delicious, and exotic way to prepare chicken.

 

Goes great with couscous and a fresh green salad.

Definitely a keeper! Something different and delicious that I’m keeping in mind for times when company comes on short notice – WONDERFUL –

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Grilled Moroccan Chicken
Prep Time
10 mins
Cook Time
15 mins
Marinating Time
30 mins
 

Grilled Moroccan Chicken sounds like it's on the exotic side but it's really just a delicious way to cook chicken!

Course: Main Course
Cuisine: Moroccan
Keyword: Grilled Moroccan Chicken
Servings: 4
Calories: 325 kcal
Ingredients
Ingredients
  • 1/2 cup extra virgin olive oil the best quality you can get
  • 1/4 cup chopped scallion , white part only
  • 1/2 cup chopped parsley
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breasts
Instructions
Directions
  1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth.
  2. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  3. Preheat the grill to medium hot.
  4. Grill chicken breasts 5-7 minutes on each side, or until done.

 

Enjoy!

Up Next: 

Sweet and Sour Chicken Recipe

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Recipe based on one by Mirj
Photo by Delicious as it Looks

Chicken Wings With BBQ Sauce for the Crockpot!

This Chicken Wings With BBQ Sauce for the Crockpot is a great recipe that makes the cook look like a pro!

 

Who doesn’t love chicken wings? Cooked in the crockpot – super easy! You can vary it by using different barbecue sauce types.

I think this recipe would adapt fine to drumsticks. Or even cut-up whole fryers.

The secret is the broiler time. That browning makes all the difference.

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Chicken Wings With BBQ Sauce for the Crock Pot!
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
 

Chicken Wings With BBQ Sauce for the Crock Pot is a great appetizer for get togethers. Just serve straight from the crock pot!

Course: Appetizer
Cuisine: American
Keyword: Chicken Wings With BBQ Sauce For The Crock Pot
Servings: 6
Calories: 335 kcal
Ingredients
Ingredients
  • 3 lbs chicken wings about 14-16
  • 1 1/2 cups barbecue sauce
  • 1/4 cup honey
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoons Worcestershire sauce
Instructions
Directions
  1. Cut off and discard wing tips. Cut each wing at joint to make two sections.
  2. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 15-20 minutes, turning once. Transfer chicken to slow cooker.
  3. For sauce, combine bbq sauce, honey, mustard and worcestershire sauce, pour over chicken wings.
  4. Cover and cook on low for 3-4 hours or on high for 1 1/2- 2 hours.

 

Enjoy!

Up Next: 

Cherry Tomato & Corn Salad

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Recipe based on one by Shannon 24
Photo by lazyme

Bacon-Wrapped Chicken and Asparagus

Bacon-Wrapped Chicken and Asparagus! Words cannot describe how much I love this chicken! Everything about it is perfect. Stuffing chicken is so simple.

 

I made this for my friend’s anniversary and it was a big hit.

I never knew stuffing chicken was so simple.

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Bacon-Wrapped Chicken and Asparagus
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Bacon-Wrapped Chicken And Asparagus is a simple but elegant dish that is outstanding for the family and good enough for guests!

Course: Main Course
Cuisine: American
Keyword: Bacon Wrapped Chicken And Asparagus
Servings: 4
Calories: 295 kcal
Ingredients
  • 4 pieces boneless skinless chicken breasts
  • 12 asparagus spears
  • 1/2 cup pesto sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup Parmesan cheese grated
  • salt and pepper to taste
  • 4 slices bacon
Instructions
  1. Preheat oven to 400º Line baking sheet with heavy-duty foil.

  2. Pound out of the chicken to approximately 1/2" thickness. Place chicken and pesto in medium bowl; toss to coat.

  3. Cut asparagus to the approximate size of the chicken roll (so that the asparagus will not peep out too much from the end).

  4. Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.

  5. Place 3 asparagus spears and top of the chicken with parmesan cheese. Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).

  6. Place, seam side down, in a lined pan.

  7. Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.

  8. Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.

 

Enjoy!

Up Next:

Chicken Roll-Ups

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Recipe based on one by Tish
Photo by Diana Johnson

Chicken and Asparagus Salad – Strawberry Dressing

I’m pretty picky with salads, but this Chicken and Asparagus Salad is a huge hit! Love all the flavors; the strawberries add the perfect sweetness.

Incredible salad — a perfect lunch on a warm spring day.

The only change I made was to add a tiny bit more vinegar to the dressing. Other than that I made it exactly as stated and it was fabulous!

Very yummy!

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Chicken and Asparagus Salad with Strawberry Dressing
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This Chicken and Asparagus Salad With Strawberry Dressing is out of this world delicious. It's the Strawberry Dressing!

Course: Salad
Cuisine: American
Keyword: Chicken and Asparagus Salad
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 cup cut fresh asparagus 1 inch pieces,steamed until crisp-tender
  • 1 medium ripe avocado peeled and sliced
  • 2 tablespoons lemon juice
  • 4 cups european blend salad greens
  • 1 cucumber thinly sliced
  • 1 1/2 cups sliced strawberries
  • 2 boneless skinless chicken breast halves cooked and sliced crosswise
  • salt and pepper
  • 1/4 cup coarsely chopped and toasted walnuts
  • Dressing
  • 5 fresh strawberries halved lengthwise
  • 1 tablespoon orange juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
Instructions
  1. Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
  2. In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine. Season with salt and pepper to taste. Sprinkle with nuts.
  3. For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
  4. Add remaining dressing ingredients; stir to combine.
  5. Pour dressing over salad; toss to coat.
  6. Serve immediately.

Enjoy!

Up Next:

Brussels Sprout Salad With Walnuts

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Recipe based on one by ratherbeswimmin’
Photo by anniesnomsblog

Crockpot Chicken a La King – My Favorite

Crockpot Chicken a La King is an absolutely lovely and easy chicken recipe. Really wonderful to come home to. This is one of my favorites.

 

I have made it several times and it is one of my go-to meals, always keeping everything on hand for it.

It smells so good while cooking and I always have served it over hot, buttered white rice with Grands! biscuits on the side.

I love the leftovers for lunch.

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Crock Pot Chicken a La King
Prep Time
20 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 50 mins
 

I love the leftovers for lunch.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Chicken a la King
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 8 ounce can cream of chicken soup
  • 3 tablespoons flour
  • 1/4 teaspoon pepper
  • 1 dash cayenne pepper
  • 1 lb boneless chicken breast cut in small cubes
  • 1 celery rib chopped
  • 1/4 cup green pepper chopped
  • 1/4 cup onion chopped
  • 1 10 ounce package frozen peas, thawed
  • 2 tablespoons pimientos chopped
Instructions
  1. Combine soup, flour, pepper and cayenne pepper. Stir until smooth. Stir in chicken, celery, green pepper, and onion.
  2. Cover and cook on low for 5 or 6 hours or until meat is cooked and tender.
  3. Stir in peas and pimentos. Cook another 30 minutes.
  4. Serve over rice, noodles or biscuits.

 

Enjoy!

Up Next:

Chicken Roll Ups

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Recipe based on one by CrimsonPhoenix
Photo by Pneuma

Chicken Taco Casserole – Super Dinner Dish

This killer Chicken Taco Casserole recipe definitely definitely deserves a pat on the back for whoever came up with it! The whole family loves it.

 

A very good meal that’s easy to make.

To be honest, I’m a die-hard Mexican food fan – I’d eat it for breakfast, lunch, and dinner if I could and I love discovering new recipes.

This taco casserole is one of the best I’ve made lately, even if I do say so myself!!!

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Chicken Taco Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This taco casserole is one of the best casseroles I've made in a long time.

Course: Main Course
Cuisine: Mexican
Keyword: Chicken Taco Casserole
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups cooked rice
  • 2 cups cooked chicken shredded (turkey is good too)
  • 1 14 1/2 oz can tomato sauce
  • 1 1 1/4 oz envelope taco seasoning
  • 1 15 - 30 oz can refried beans
  • 1 cup cheese grated (reserve in it's own baggie)
  • 1 cup tomatoes chopped (optional)
  • 1 cup guacamole optional
  • 1/2 cup sour cream optional
  • 5 cups tortilla chips optional
Instructions
  1. Mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. Top with chicken mixture.
  2. (You may want to flash freeze at this point before going on to the next step. Freeze in the disposable pan or pop out and put in freezer bag.)
  3. Top with 1-2 cans of refried beans so you have a nice even coating. Top with grated cheese.
  4. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  5. Top with your favorite toppings or dip with tortilla chips!

 

Enjoy!

Up Next:

Taco Bell Mexican Pizza – Copycat

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Recipe based on one by Tish
Photo by SashasMommy

Chicken Roll-Ups – Tender and Succulent!

These Chicken Roll-Ups are so good! The dish is easy to throw together and the crumb coat stays lovely and crisp, whilst the chicken is tender and succulent.

 

I made them right away instead of freezing them.

A little fiddly to roll up, but that may have been me getting a bit too vigorous with flattening my chicken breasts! Was totally worth it though as it was delicious!

I think this is going to go into the weekly rotation menu. At a minimum, I will absolutely be making them again!

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Chicken Roll-Ups
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

These Chicken Roll-Ups are easy to make but out of this world delicious!

Course: Main Course
Cuisine: American
Keyword: Chicken Roll-Ups
Servings: 8
Calories: 415 kcal
Ingredients
  • 8 boneless skinless chicken breast halves
  • 8 thin slices deli ham
  • 4 slices provolone or mozzarella cheese halved
  • 2/3 cup seasoned bread crumbs
  • 1/2 cup grated Romano cheese or Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 cup milk
Instructions
  1. Flatten chicken to 1/4-inch thickness. Place a slice of ham and cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

  2. In a shallow bowl, mix crumbs, grated cheese, and parsley.

  3. Pour milk into another bowl.

  4. Dip chicken rolls in milk, then roll in crumb mixture.

  5. At this point, you can wrap and freeze roll-ups for up to 2 months.

  6. To use frozen chicken--completely thaw in the refrigerator.

  7. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray.

  8. Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

 

Enjoy!

Up Next:

Roast “Sticky” Chicken

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Recipe based on one by morelhunter
Photo by anniesnomsblog

Chicken Satay – Quick and Easy

This Chicken Satay Recipe is so quick and easy to put together. It’s a great recipe to make after work as it can be on the table in about 30 Minutes.

 

The spiciness of the dish will depend on the brand of satay sauce you buy

I serve this dish over basmati rice but serve with whatever you want.

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Quick and Easy Chicken Satay
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

I love this over rice but it will go with lots of different things.

Course: Main Course
Cuisine: American
Keyword: Chicken Satay
Servings: 6
Calories: 285 kcal
Ingredients
  • 1 tablespoon peanut oil
  • 2 lb chicken breasts chopped into pieces
  • 2 brown onions sliced thinly
  • 3 garlic cloves crushed
  • 1/4 cup water
  • 1 teaspoon chicken stock
  • 2/3 cup satay sauce
  • 1 teaspoon chili flakes
  • 1 cup coconut milk
  • 2 cups coconut cream
  • 2 green onions sliced
Instructions
  1. Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
  2. Cook onion and garlic in same wok, stir-until onion softens.
  3. Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
  4. To serve: Spoon chicken over rice and sprinkle with green onions.

 

Enjoy!

Up Next: 

Easy Peazy Chicken Garlic Bites

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Recipe based on one by The Flying Chef
Photo by Diana Johnson

Roast Sticky Chicken – Really Impressive Chicken

Beautiful and delicious, this incredibly moist Roast Sticky Chicken puts Boston Market and other rotisserie-style chickens to shame!

 

Please don’t let the word “overnight” mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

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Roast Sticky Chicken
Prep Time
25 mins
Cook Time
5 hrs
Marinate
1 d
Total Time
1 d 5 hrs 25 mins
 

Deliciously seasoned chicken slow roasted to perfection!

Course: Main Course
Cuisine: American
Keyword: Roast Sticky Chicken
Servings: 6
Calories: 350 kcal
Ingredients
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken
  • 2 large onions peeled and quartered
Instructions
  1. (Day 1) Blend all spices together and set aside.
  2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
  3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
  4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
  5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
  6. Roast uncovered in a 250 F oven 5 hours.
  7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
  8. Baste with drippings every 30 minutes after the first hour.
  9. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

 

Enjoy!

Up Next: 

Chicken Fajitas

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Recipe based on one by C Chatwin
Photo by Columbus Foodie

Honey Baked Chicken – Delicious Flavor Combination

This Honey Baked Chicken is a very easy and wonderfully flavored baked chicken. I was extremely surprised by how much I loved the flavor.

 

I made the mistake of tasting the hot sauce before it was cooked with the chicken and did not like the taste then. But oh my, after cooking it was fabulous!

Delicious served over Jasmine rice.

I said, “Self.” Self said, “Huh?” I replied, “I think I found something special, and most definitely will make this again.” Self nodded assuredly.

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Honey Baked Chicken
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 

This dish is something special and I most definitely will make it again.

Course: Main Course
Cuisine: American
Keyword: Honey Baked Chicken
Servings: 4
Calories: 345 kcal
Ingredients
  • 4 boneless large chicken thighs
  • 4 tablespoons unsalted butter
  • 1 cup honey
  • 3/4 teaspoon salt
  • 2 tablespoons prepared mustard
Instructions
  1. Preheat oven to 325 degrees F, then grease or line with foil a 9-in square baking pan.
  2. Bake chicken, uncovered, for 30 minutes.
  3. Meanwhile, in a small saucepan, combine butter, honey, salt & mustard, mixing well.
  4. Cook & stir over low heat until well blended & heated through, then pour over chicken.
  5. Bake chicken, uncovered, 30-35 minutes longer or until a meat thermometer reached 170 degrees F.
  6. Baste chicken one final time before serving!

 

Enjoy this Honey Baked Chicken recipe!

Up Next: 

Easy And Healthy Baked Chicken Breasts

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Recipe based on one by Sydney Mike
Photo by Charlotte J