Chicken Archives - Page 21 of 30

Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice with a wild rice blend! The next time you’re in the rice aisle at the market, look for a mixture of wild rice and long grain rice to go with chicken and fresh carrots in this creamy slow cooker recipe.

The wild rice, which technically is a grass, but who would want to tell the kids that, provides not only a chewy texture but a very specific flavor.

Many packages of the wild rice and regular rice blends come with a seasoning package – you can add it or not, depending on how much your family likes the flavor of dried herbs.

You can always save it for a last minute addition to other rice recipes.

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Creamy Slow Cooker Chicken and Rice with Wild Rice Blend

Prep Time

30 mins

Cook Time

8 hrs

Total Time

8 hrs 30 mins

Wild rice adds something special to this slow cooker chicken dinner.

Course: Main Course

Cuisine: American

Servings: 6

Calories: 225 kcal

Ingredients

8 chicken breasts legs or thighs
1 package (6 ounces) wild rice and long grain rice mix
2 cans 10.75 ounces condensed cream of chicken soup
4 large carrots
1 1/2 cups chicken broth
kosher salt and ground black pepper

Instructions

Peel the carrots and cut them in thick slices.
Whisk together the condensed cream of chicken soup and chicken broth. Stir in the wild and regular rice blend, with the seasoning packet if you wish.
Season the chicken with the kosher salt and black pepper, then lay them in the bottom of a slow cooker. Pour the soup and rice mixture over the chicken and top with the sliced carrots.
Cover the slow cooker and turn the heat to low. Cook for 7 to 8 hours.

Food For Thought – Use another of your favorite fresh vegetables in place of or in addition to the carrots. Try using half celery and half carrots, then enhance those flavors with one can of the cream of chicken soup and one can of cream of celery soup.

Good To Know – You can always spice up the finished product before you serve it – put a bottle of Tabasco on the table for your hot and spicy addicts.

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Rotisserie Chicken Rub Recipe

Spice up your rotisserie chicken with a Rotisserie Chicken Rub Recipe. Actually these recipes will do great as a barbecue chicken rub for any type of bbq and not just rotisserie chicken.

They’ll also work on other meats as well.

There are at least four areas of the U.S that claim to be the barbecue capitol. They are Kansas City, Memphis, the Carolinas and Texas. In order not to offend any of them we’ve included a Rotisserie Chicken Rub Recipe from each.

Texas Style Barbecue Rub

Brisket is the meat of choice for barbecue in Texas but this BBQ rub is great on rotisserie chicken as well. For that matter you don’t even have to use a rotisserie. It works great on any barbecue chicken recipe.

Adjust the cayenne pepper to your taste. Texans usually like it hot!

Ingredients

2 teaspoons paprika
2 teaspoons black pepper, ground
2 tablespoons kosher or coarse salt
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon oregano leaves, dried
1/2 teaspoon ground cumin

Preparation

Mix all the ingredients together in bowl and apply the rub to your chicken. Refrigerate the chicken for a minimum of 4 to 6 hours to enhance the BBQ flavor.

You can store this rub several months in an airtight container kept in a cool, dark place.

Kansas City BBQ Rub

Kansas is known for BBQ ribs and this rub is typical of their BBQ rub for ribs. It makes a great rotisserie chicken rub recipe, however.

This recipe will also work for most any meat that is barbecued with an indirect heat method. The brown sugar content makes it not very good for direct heat grilling since it will burn.

Ingredients

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Preparation

Combine all the ingredients together and transfer to an airtight container for storage.

Memphis Style Rub

This Memphis style rub is the basis of some great barbecue. It doesn’t have any sugar so it will work with both indirect as well as direct grilling.

Ingredients

2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
2 teaspoons cayenne

Preparation

Mix ingredients together. Store in an airtight container.

Carolina BBQ Chicken Rub

This is a classic Carolina style barbecue rub. It isn’t to salty or to spicy and has just a touch of sweetness. It’s perfect as a Rotisserie chicken rub recipe but is equally at home on pulled pork.

Ingredients

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Preparation

Combine all ingredients in a small bowl and mix well.

Applying Barbecue Chicken Rub

Take your chicken out the refrigerator and wash it well. Dry it completely and allow it to sit on the counter for about 30 minutes. After sitting dry it again and apply a light coating of cooking oil. Spray cans work great!

Apply the rub all over the chicken including some in the cavity. Insert the chicken on the rotisserie skewer and tie the wings and legs securely to the body.

Apply more rub to the areas that lost it from handling.

Allow the chicken to sit on the counter for an hour or so to absorb the rub flavors before putting on the fire. If you’re going to allow it to marinate longer than that it should be refrigerated.

Your chicken is now ready for the fire!

Plain rotisserie chicken is great but to put your chicken over the top use a Rotisserie Chicken Rub Recipe.

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Rotisserie Chicken Recipe – Impress Guests With Rotisserie Chicken

This Rotisserie Chicken recipe is fairly basic but I’ve included a rotisserie chicken rub recipe to spice it up a bit if you like.

Basic is fine with me when I cook rotisserie chicken for myself but for a backyard rotisserie chicken barbecue with guests more spice is nice.

If you’re new to rotisserie chicken give the basic recipe a try first and if it’s not spicy enough for you then branch out to rotisserie chicken rub recipes.

Rotisserie Chicken Recipe

Ingredients

1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

Directions

Set your grill up for indirect cooking and place an aluminum pan in the bottom of the grill under the area where the chicken will be.

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and tie the wings and legs to the body securely. Set the grill on high and cook the chicken for 10 minutes.

During that time, quickly mix together the melted butter, 1 tablespoon of salt, paprika and ground black pepper. Turn the grill down to medium and baste the chicken with the butter mixture.

Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 170 degrees F when taken in the thickest part of the thigh with a meat thermometer.

Remove the chicken from the rotisserie and let it stand for 10 to 15 minutes to allow the juices to redistribute before cutting it into pieces and serving.

Residual cooking during the resting time will bring the rotisserie chicken up to the recommended 180 degrees F.

This is a super tasting, easy chicken recipe that I think your family will love.

It’s perfect as a main dish for a simple backyard barbecue meal with French fries and cole slaw.

Spice up the basic Rotisserie Chicken recipe with this easy to make rotisserie chicken rub recipe.

This is an easy to make dry rub. It is especially good on rotisserie chicken.

The mix creates a spicy, sweet citrus flavor and will impress your guests at your next backyard rotisserie chicken Barbecue.

Tangy BBQ Rotisserie Chicken Rub Recipe

Ingredients

1/2 cup instant orange drink mix
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon onion salt

Directions

Mix together the instant orange drink mix, cayenne pepper, paprika, garlic powder, allspice, and onion salt.

Store your rotisserie chicken rub at room temperature in an airtight container until used. Rub into the chicken really well before you cook rotisserie chicken.

Check out more rub recipes on the Rotisserie Chicken Rub Recipe page.

Rotisserie chicken is in a class all by itself. If you don’t own a rotisserie for your grill it’s definitely worth investing in one just to try this Rotisserie Chicken Recipe.

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Recipe For Grilled Chicken

This is a great Recipe For Grilled Chicken. It is an unusual recipe for a whole chicken, split and grilled over charcoal sprinkled with garlic powder and doused in a beer and butter sauce.

We doubt you have seen anything like this before, but it’s been attributed to chuck wagon style cooking by ranch hands and trail cooks.

The chicken is grilled until the skin is charred and the juices run clear, all the while absorbing the smoke of toasting garlic and spoonfuls of the beer and butter sauce.

As I said, it’s unique. Try it and it will make a believer out of you.

Prep Time: 15 minutes
Cook time: 1 hour
Ready In: 1 hour 15 minutes

Great Recipe For Grilled Chicken

Ingredients

1 whole chicken, about 3 pounds, split lengthwise
2 teaspoons kosher salt
2 teaspoons lemon pepper
2 teaspoons garlic powder
1 bottle or can (12 ounces) beer – your choice
1/2 cup unsalted butter
2 tablespoons garlic powder
1 tablespoon lemon pepper

Directions

Light a charcoal barbeque for medium-high heat and lightly oil the grate.

Combine the 2 teaspoons of kosher salt, 2 teaspoons of lemon pepper and 2 teaspoons of garlic powder. Sprinkle half of the spice mix over both halves of the chicken.

In a small saucepan, melt the butter, then whisk in the bottle of beer and the remaining spice mixture. Keep the mixture warm.

Place the seasoned chicken onto the grill bone-side down. Close the cover and let the chicken cook for about 30 to 45 minutes – the skin should start blistering at this point.

Turn the chicken over so now the skin side is down and the bone side is up.

With the tip of a sharp knife, pierce the membrane of the bones. Ladle some of the beer butter into the hollow formed by the breast bones. Sprinkle some of the garlic powder over the charcoals, close the cover and close the vents.

Repeat this process of beer butter and garlic on the charcoals every 5 minutes until the beer butter is used up.

The skin and bones will be blackened from the charring, but the meat will be moist and tender.

Yield = 4 Servings

Good To Know – If you think your own junior ranch hands might object to the sight of burnt chicken for dinner, you can make it “green horn” style – cut the chicken into pieces and bake it in the oven for 40 minutes or so at 400F.

Baste it regularly with the beer butter, but don’t try to smoke the garlic powder – it’s not quite the same!

Food For Thought – To really bring out the garlic flavor, mince 6 large cloves of garlic and add them to the beer butter sauce.

You can also rub some of it underneath the skin on the breasts, thighs and legs.

As one person told us, the smell of grilling garlic can be a powerful draw, so be on the lookout for the neighbors coming over the fence!

Try this great Recipe For Grilled Chicken.

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Oven Barbecue Chicken – A Complete BBQ Dinner

This is the ultimate Oven Barbecue Chicken. It’s a one-dish dinner, good to go from oven to table, buffet, backyard or tailgate.

Skinless boneless chicken breasts share space with sliced sweet onion, fresh mushrooms, and baby new potatoes. Lightly seasoned and smothered in barbecue sauce, the chicken and vegetables come out tender and moist.

Perfect for any season, the assembly can be done ahead of time, needing only for the sauce to go on and the dish to go in the oven.

This is a great recipe to add to your repertoire of fabulous chicken dinners.

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Oven Barbecue Chicken With Mushrooms and Red Potatoes

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Oven BBQ chicken breasts make a complete meal when paired with mushrooms, new potatoes and sweet onion. All cooked together in the oven with BBQ sauce!

Course: Main Course

Cuisine: Barbecue

Servings: 4

Calories: 260 kcal

Ingredients

4 skinless boneless chicken breasts
2 large sweet onions cut in 1/8's
1 pound white button mushrooms stemmed and halved
1/2 pound baby red new potatoes halved
1/2 tablespoon minced dried onion
1/2 tablespoon granulated garlic
1/2 tablespoon dried rosemary
1 bottle 18 ounces barbecue sauce - your favorite
Kosher salt and ground black pepper

Instructions

Preheat the oven to 350F.
Lightly oil or spray a 9 x 13 baking dish. Lay the chicken in a single layer, then put in the onion chunks and the mushrooms. Make room for the red potatoes. Try to keep everything in a single layer - you may need to squish the chicken pieces and rearrange some of the vegetables.
Season the chicken and vegetables with the kosher salt and black pepper.
Combine the dried onion, garlic and rosemary, then sprinkle the mixture over the chicken and vegetables.
Pour the barbecue sauce evenly over the chicken and vegetables. Cover the baking dish with aluminum foil and bake for 1 hour.
The chicken should be cooked through and register 180F and the vegetables should be tender and cooked through.

Good to Know – This recipe works well with other cuts of chicken besides the boneless breasts.

Chicken breasts with the bone in, as well as leg and thigh quarters, benefit from the long, slow cooking.

Use regular red potatoes if the baby size are not available. Quarter them or cut in large chunks.

Food For Thought – Although barbeque sauce lends itself perfectly to a dish of chicken and vegetables like this one, you might consider using your favorite marinara sauce.

Fresh rosemary sprigs tucked under the pieces of chicken releases its aromatic essence during the baking and fills your kitchen with wonderful savory expectations.

Excellent served with hot cooked pasta.

Up Next:

Copycat Olive Garden Parmesan Crusted Chicken

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Oven Baked Barbecue Chicken – Easy and Delicious BBQ Chicken

One of the easiest recipes for oven baked barbecue chicken is also one of the best.

With this delicious BBQ chicken the meat just falls off the bone. It’s tender, moist and savory with the flavor of your favorite barbecue sauce and a few added spices.

The secret is to pull back the skin of the chicken and season the flesh. The skin is pulled back on and the chicken is baked for an hour. After that time, the fat is drained off, and the barbecue sauce is poured on.

Another half hour in the oven and your chicken will be ready for a terrific mid-week dinner for a busy family.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Ready In: 1 hour 40 minutes

Oven Baked Barbecue Chicken

Ingredients

1 whole chicken, 2 to 3 pounds, cut into pieces
1 1/2 cups barbecue sauce – your favorite
2 teaspoons garlic powder
1 tablespoon dried minced onion or onion powder
1 teaspoon dried rosemary
Kosher salt and ground black pepper

Directions

Preheat the oven to 350F.

Combine the garlic powder, dried onion, rosemary, kosher salt and black pepper.

Pull the skin back from each piece of chicken but do not pull it all the way off. Season the flesh with the spice mixture, then pull the skin back over the flesh.

Put the chicken pieces in a shallow baking dish, cover it with foil and bake in the hot oven for 1 hour.

Remove the dish from the oven and pour off the rendered fat. Cover the chicken with the barbecue sauce, turning the pieces to make sure they are evenly coated.

Bake the chicken for another hour, uncovered. The sauce should be slightly thickened. If it looks like it is drying up, add a little water to thin it out.

Yield = 6 Servings

Good To Know – This recipe works just as well with whole leg and thigh quarters, chicken breasts with the bone in and chicken wings.

If you don’t want to deal with pulling the skin on and off, you can pull it all the way off and discard it, or keep it on the chicken and season over it.

Either way, your chicken will come out moist and tender.

Food For Thought – You can make your own barbecue sauce, or spice up a purchased brand to suit your tastes.

Add 1 teaspoon liquid smoke, 1 tablespoon granulated garlic, 2 tablespoons chili powder and 2 tablespoons honey to your favorite jar of BBQ sauce to give it a little individual attention.

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Mexican Chicken Casserole – Easy and Delicious

Mexican Chicken Casserole! Do you ever stand in front of your open refrigerator or cupboard and wonder what you’ll have for dinner?

The answer could be this simple casserole

It’s a great way to use cooked chicken. I’ve also used a rotisserie chicken from the grocery store.

So close that refrigerator door and get cooking!

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Mexican Chicken Casserole

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Chicken, tortillas, beans, diced tomatoes and green chiles, fajita seasoning and cheese come together in this delicious Mexican casserole. Can make ahead and freeze for later.

Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 290 kcal

Ingredients

1 medium onion chopped
2 tbsp vegetable oil
1 19 oz. can enchilada sauce
1 16 oz can black beans, rinsed and drained
1 14 1/2-oz can diced tomatoes with jalapenos
1 11 oz. can Mexican-style corn, drained
1 tsp fajita seasoning or chili powder
1 tsp ground cumin
1 10 oz. pkg 6-inch corn tortillas (I used flour instead - it was fine)
3 cups chopped cook chicken I used a cooked rotisserie chicken from the store and picked it from the bone
3 cups 12 oz. shredded Mexican four-cheese blend

Instructions

Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.
Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.
Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.

Enjoy!

Up Next:

Mexican Stuffed Shells

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Marinated Grilled Chicken

This easy Marinated Grilled Chicken breast recipe is a great idea either for a crowd or dinner for two. This recipe is simply boneless skinless chicken breasts marinated in bottled Italian dressing and grilled.

There’s certainly not a simpler marinade for grilled chicken than that. A one ingredient grilled chicken marinade!

It takes about half a bottle of Italian dressing for 4 chicken breasts, so you have plenty for the salad you can serve with it. Use the whole bottle of Italian dressing for a crowd of 10 or more.

You can transport the chicken breasts right in the container they have been marinating in to the beach, park or your backyard. You’ll love the convenience and the flavor, and the savings doesn’t hurt either!

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Marinated Grilled Chicken

Prep Time

4 hrs 25 mins

Cook Time

16 mins

Total Time

4 hrs 41 mins

A simple marinade makes for great grilled chicken. It doesn't get any simpler than this recipe! Prep time includes 4 hours of marination!

Course: Main Course

Cuisine: Grilling

Servings: 4

Calories: 225 kcal

Ingredients

4 boneless skinless chicken breasts
1 bottle Italian dressing regular or light
kosher salt
ground black pepper

Instructions

Pour the Italian dressing over the boneless skinless chicken breasts and seal in a large baggie or in a container with a tight fitting lid. Make sure the chicken breasts are well coated with the Italian dressing.
Refrigerate at least 4 hours or overnight.
Light a charcoal grill or a gas broiler. Remove the marinated chicken breasts from the container and shake off any extra. Discard the grilled chicken marinade.
Season the chicken breasts with the kosher salt and ground black pepper.
Grill the marinated chicken breasts until cooked through, turning once to grill on each side. The chicken is cooked when the juices run clear, or the internal temperature reaches 180F on an instant read thermometer. Serve hot, chilled or at room temperature.

On Your Own – Consider using one of the flavored peppers available in the spice aisle of your market. A lemon pepper would add a little extra punch to this recipe.

For those of you who love the heat, try a Cajun spice with lots of cayenne pepper to turn things up a notch.

Food For Thought – The marinating makes the chicken very tender. The longer you can keep these chicken breasts in the marinade; the acids in the Italian dressing will break down some of the fibers in the chicken, meaning it will be tender and retain its moisture.

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Crockpot Lime Chicken Recipe

This lime chicken recipe will add a little citrus flavor to your next chicken dinner. We like to use boneless skinless chicken breasts, wither whole or cut up, and pour on the herbs and spices.

If you like things a little simpler, just cut back on the amounts of thyme and garlic. If you’re like me, pile them on!

Rice is added just before the chicken in the crockpot finishes cooking, so just add a green salad or vegetable and your dinner is done.

Lime Chicken Recipe With Rice

Ingredients

4 boneless skinless chicken breasts
1/2 cup lime juice
2 cups chicken broth
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon cumin
1 whole bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups white instant rice

Directions

Season the chicken breasts with the kosher salt and black pepper. Put them, whole or in pieces, in the bottom of a crockpot.

Whisk together the lime juice with the chicken broth, minced garlic, dried thyme and cumin. Pour this mixture over the chicken and add the bay leaf. Cover the pot and cook on low 8 to 10 hours.

Add the instant rice 15 minutes before the end of the cooking time and stir well into the liquid. Cover the pot again and then serve the chicken and rice when ready.

Serves 4

On Your Own – This is a basic enough chicken and rice recipe that you can really make a number of substitutions to please individual tastes.

Try using a half cup of white wine – instead of the lime juice – fresh rosemary and chopped tomatoes to add a Mediterranean twist.

Or add 1/4 cup soy sauce and garnish the finished dish with chopped green onions for a slightly Asian flavor. Experiment with herbs and spices until you find a combination that suits you. Maybe it will make you famous!

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KFC Grilled Chicken

I call this KFC Grilled Chicken but I’m not sure how authentic it is and the colonel will never tell! It sure seems close though.

The bone-in chicken breasts are marinated overnight in a mixture of apple cider vinegar, Worcestershire and hot pepper sauce.

The vinegar tenderizes the meat, the Worcestershire gives it flavor and color and the pepper sauce gives it an unmistakable zip.

Try this with other pieces of chicken, such as wings and drumsticks, and see if friends and family can guess: is it yours or from KFC!

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KFC Grilled Chicken

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Maybe not KFC but darned close. Perfect for a memorable backyard BBQ!

Course: Main Course

Cuisine: Grilling

Servings: 10

Calories: 280 kcal

Ingredients

10 chicken breasts bone-in, skin off
1 cup apple cider vinegar
1/4 cup Worcestershire sauce
1 1/2 tablespoons hot pepper sauce such as Tabasco
Kosher salt and ground black pepper

Instructions

Whisk together the apple cider vinegar, Worcestershire sauce and hot pepper sauce.
Season the chicken breasts with the kosher salt and black pepper.
Pour 1 cup of the marinade into a resealable plastic bag and add the chicken breasts. Seal the bag and refrigerate the chicken for about 1 hour.
Reserve the remaining marinade in a covered container.
Light a charcoal barbeque or heat a gas grill for medium heat. Arrange the grill for indirect heat, and lightly oil the grate.
Remove the chicken breasts from the marinade and shake off any excess.
Grill the chicken breasts, bone side down, away from the heat and with the cover down, for 20 minutes. Turn the chicken over, cover the grill and cook another 20 to 30 minutes, basting occasionally with the reserved marinade.
The chicken is done when the juices run clear and there is no pink in the center of the breast near the bone.

Food For Thought – It might not make it on the colonel’s menu, but we also like this marinade with 1/4 cup dark brown sugar and 2 tablespoons Dijon mustard.

Whisk them into the marinade and make sure the brown sugar is well dissolved.

The sugar will get a little charred on the grill and make the skin crispy-sweet and tangy.

Good To Know – This recipe takes a long time on the grill.

You can also bake the chicken in the oven at 350F for about 45 minutes to an hour or until the juices run clear.

Putting the breasts on a rack in a sheet pan will let the air circulate around them to cook them evenly.

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