Foodgasm Recipes - Page 145 of 151

Grilled Chicken Marinade With An Oriental Flair

A Grilled Chicken Marinade that utilizes peanut butter! It also features a peanut sauce to give the grilled chicken breasts dish an oriental flair. You can use the peanut sauce for lots of different things, including salads!

Make a large batch of the peanut sauce just to have on hand – you will find yourself using it for any number of things. The coconut milk and ginger give it an exotic Thai flavor.

You can use your favorite brand of peanut butter in your grilled chicken marinade, and you can use creamy or crunchy, but it’s probably better to use the creamy for the marinade so the small pieces of peanut don’t stick to the grill and burn.

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Grilled chicken Breasts With Peanut Butter Grilled Chicken Marinade

Peanut butter in this marinade is the bomb! It's the peanut sauce that adds the oriental flair though. Something really different for your next backyard BBQ.

Course: Main Course

Cuisine: Oriental

Servings: 8

Calories: 240 kcal

Ingredients

8 boneless skinless chicken breasts

For the Marinade:

2 tablespoons peanut butter creamy or crunchy
1 tablespoon brown sugar
1/2 cup soy sauce
1/4 cup olive oil
1/4 cup fresh lime juice
2 cloves garlic minced
1/2 teaspoon cayenne pepper

Peanut Sauce:

1 cup peanut butter creamy or crunchy
1 cup unsweetened coconut milk
1/2 cup chicken broth
1/2 cup whipping cream
1/4 cup fresh lime juice
2 cloves garlic minced 2 teaspoons fresh gingerroot, finely minced
1/4 cup soy sauce
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
3 green onions chopped - for garnish

Instructions

Make the peanut sauce ahead of time so it has time for all the flavors to blend. The sauce needs to be cooked for a few minutes, and then cooled before it gets refrigerated.
Whisk together the peanut butter and the coconut milk. When they are well combined, add the lime juice, minced garlic and minced ginger, and finally the soy sauce, brown sugar and cayenne pepper. Bring the ingredients to a simmer in a medium saucepan, stirring frequently for about 15 minutes, or until the sauce is thickened.
Whisk in the chicken stock and whipping cream. Continue stirring until all the ingredients have blended, about 1 or 2 minutes. Set the sauce aside to cool and then refrigerate, covered, overnight.
To make the marinade, combine the peanut butter with the soy sauce and fresh lime juice. When those ingredients are well blended, add the olive oil, minced garlic, cayenne pepper and salt.
Combine the marinade with the chicken breasts in a large baggie or covered container and marinate for at least 4 hours.
The chicken can also be marinated overnight - the fresh lime juice will act as a tenderizer, keeping the chicken moist. It will also lightly pickle the chicken, so don't be alarmed by a change in color.
Light a charcoal barbecue or gas grill.
Grill the marinated chicken breasts, turning once, until they are cooked through, to an internal temperature of 180F.
Remove the chicken breasts to a warm platter and pour some of the peanut sauce over each one. Garnish with the chopped green onions.

Food For Thought – One of my favorite alternates to this recipe is a Thai noodle and chicken dish.

Just marinate and cook the chicken breasts as described above, and when they are cool enough to handle, cut them into bit sized pieces.

Toss cooked spaghetti or angel hair pasta with the peanut sauce and add the grilled chicken breasts.

Sprinkle the chopped green onions over the top.

This is great served at room temperature, so it is a natural for a buffet or picnic.

Good To Know – You can ramp the Thai flavors by adding 1 tablespoon of chili garlic paste in place of the cayenne in both the marinade and the peanut sauce, and substitute 1 teaspoon of sesame oil in place of the olive oil in the marinade.

Add a little minced ginger to the marinade and some chopped cilantro to both of the mixtures. Look for fresh purple or Thai basil for an authentic and pretty garnish.

Give This Grilled Chicken Marinade A Try!

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Grilled Chicken Breasts With a Beer Chicken Marinade

Grilled Chicken Breasts With a Beer Chicken Marinade makes a great backyard barbecue! Not that you wouldn’t know what to do with a couple of extra beers, but I’m betting you weren’t thinking about a recipe for grilled chicken!

Use what ever kind of beer you like, even light beer, if you are counting calories.

One beer makes up the grilled chicken marinade recipe along with the spices and seasonings; the other is simmered with butter and more seasonings.

You better buy extra, because there won’t be any beer leftover, or chicken breasts either!

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Grilled Chicken Breasts With a Beer Chicken Marinade

Prep Time

1 hr 15 mins

Cook Time

15 mins

Total Time

1 hr 30 mins

Say goodbye to boring chicken breasts with this recipe. It's the beer chicken marinade that makes the difference! Prep time includes one hour for marinating.

Course: Main Course

Cuisine: Barbecue

Servings: 8

Calories: 225 kcal

Ingredients

8 boneless skinless chicken breasts
3 medium green bell peppers thinly sliced
3/4 cup 1 1/2 sticks unsalted butter
2 bottles 12 ounces beer or lager, light or regular
1 tablespoon seasoned salt such as Lowry's
1 tablespoon steak sauce
1/2 teaspoon ground black pepper

Instructions

Combine 1 bottle of beer with half the seasoned salt, half the steak sauce and half the black pepper. Add the chicken breasts and seal in a large baggie or in a covered container. Refrigerate for at least 1 hour.
Melt the butter in a small saucepan, then add the remaining bottle of beer and the remaining seasoned salt, steak sauce and pepper. Simmer over a low flame until the mixture is reduced by half, then set it aside.
Light a charcoal barbecue or a gas grill. Take the chicken breasts out of the marinade and discard the marinade. Grill the chicken breast, turning once, until they are cooked through and no longer pink inside. Baste them regularly with the beer and butter sauce.
Remove the cooked chicken breasts to a warm platter. Swirl the thinly sliced green bell peppers in the remaining beer and butter sauce, then lay them on the hot grill for just a few moments - they should remain crunchy. Layer the lightly grilled bell peppers over the chicken breasts and serve warm.

Food For Thought – This is such a fun recipe to play around with. Try to stump guests by adding unusual spices to the marinade and basting sauce. You can spice it up with cayenne or Tabasco, or add ground cumin and chili powder. No one will guess that this isn’t a pricey item from your local gourmet shop.

Try the beer and butter sauce next time you grill shrimp or fish. Add some fresh dill if you are grilling salmon steaks, or granulated garlic for shrimp.

Good To Know – You can pound the chicken breasts between 2 sheets of plastic before you marinate them if you want them to cook faster on the grill. And if you don’t have a grill, consider using your oven broiler. Watch carefully so that the butter doesn’t burn.

Give Grilled Chicken Breasts With a Beer Chicken Marinade a try!

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Grilled Chicken Breast Recipe With Cucumber Relish

This is a great Grilled Chicken Breast Recipe but the cucumber relish really puts it over the top. The relish is so good you might consider making it often and serving it with other summer recipes.

It also can be easily expanded to serve at picnics or buffets.

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Grilled Chicken Breast Recipe with Cucumber Relish

Prep Time

1 hr 5 mins

Cook Time

16 mins

Total Time

1 hr 21 mins

Grilled chicken breasts are great on their own but add in the cucumber relish and you have real winner!

Course: Main Course

Cuisine: Grilling

Servings: 4

Calories: 220 kcal

Ingredients

4 boneless skinless chicken breasts
2 medium cucumbers peeled, seeded and diced
1/2 cup yellow bell pepper diced
1/4 cup red onion diced
1 tablespoon white wine vinegar
1 tablespoon fresh parsley minced
1/4 teaspoon crushed red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons olive oil
kosher salt and ground black pepper

Instructions

Blend together the ground cumin and the chili powder. Add the olive oil and stir well.
Season the chicken breasts with kosher salt and black pepper, then coat each chicken breast with some of the cumin and chili powder mixture.
Marinate the chicken breasts for at least 1 hour and up to four hours.
To make the relish, combine the diced cucumber with the yellow bell pepper and red onion. Add the crushed red chili flakes and season the relish with kosher salt and black pepper. Mix in the minced parsley and white wine vinegar.
Refrigerate the relish in a covered container for about 1 hour - this will give the flavors time to blend.
Light a charcoal barbecue or a gas grill. Cook the chicken breasts, turning once, until they are cooked through, about 8 minutes per side.
Hint: If you would like the chicken to cook a little faster, pound them between two sheets of plastic before marinating them - they should cook in about half the time.
When the chicken is finished, garnish each breast with a couple of tablespoons of the cucumber relish spooned over the top. Any extra can be served on the side.

A Grilled Chicken Breast Recipe Worth Trying!

Food For Thought – You might like the cucumber relish a little spicier – add a dash or two of hot sauce, such as Tabasco. And you can substitute your favorite herb for the parsley. Try 1 tablespoon of fresh dill, finely minced. And feel free to use red or green bell peppers instead of the yellow. You can also make a confetti mix by using a little of each color available.

Good To Know – The cucumbers will release much of their liquid soon after they are cut, so you might want to strain out some of the liquid if you make the relish the day before or want to serve the remaining relish the next day.

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Easy Chicken Pasta Recipe

This Easy Chicken Pasta Recipe is a fast one skillet meal that combines chicken and pasta in a heavenly way. No need to cook the pasta before hand, it gets cooked right in the skillet, soaking up extra flavor as it simmers.

I like to use rotini in this chicken recipe, but you can use your favorite type of small pasta, such as macaroni, elbows or bowties.

If you’re making this as a dinner entrée, keep the boneless skinless chicken breasts whole, but as a quick lunch for the kids, cut them up in bite sized pieces and they won’t even notice they’re eating the vegetables!

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Easy Chicken Pasta Recipe

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

A really quick weeknight dinner featuring chicken and pasta.

Course: Main Course

Cuisine: American

Servings: 4

Calories: 280 kcal

Ingredients

4 boneless skinless chicken breasts whole or diced
1 tablespoon vegetable or olive oil
1 can 10.75 ounces condensed cream of mushroom soup
2 1/4 cups water
1 package 16 ounces frozen mixed vegetables, thawed
2 cups rotini pasta or other small cut pasta
kosher salt and ground black pepper to taste

Instructions

Season the chicken breasts with the kosher salt and black pepper. Heat the oil in a large skillet and sauté the breasts until browned on each side and the chicken is cooked through. Remove the chicken breasts and set them aside.
Whisk together the cream of mushroom soup and the 2 1/4 cups of water and pour into the skillet. Add the thawed mixed vegetables and bring the mixture to a boil.
Add the dried rotini and boil until the pasta is cooked through, stirring frequently.

This recipe makes a nice, quick weeknight dinner that I would serve to anyone.

Enjoy!

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More recipes you might like.

Simply Sour Cream Chicken Enchiladas
Easy Baked Chicken Parmesan
Sticken Chicken

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Easy Chicken Enchiladas

This Easy Chicken Enchiladas recipe should be in your file. It can be made with cooked boneless skinless chicken breasts or even rotisserie chicken from the market and it makes for a quick and satisfying meal.

This is one of the quickest and easiest recipes I’ve seen for this family favorite.

Buying prepared salsa and shredded cheese cuts your prep time in half, but doesn’t affect the flavor and texture of these almost instant easy chicken enchiladas.

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Easy Chicken Enchiladas

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

A really easy to put together Mexican meal your family will love. Few ingredients and a quick cooking time means dinner is on the table in a hurry!

Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 275 kcal

Ingredients

2 cups cooked chicken meat only, shredded or chopped
6 6-inch flour tortillas
4 ounces cream cheese softened
1 can 15.5 ounces pinto beans, plain or refried
1 cup salsa - mild or spicy your choice!
2 cups Colby Jack cheese shredded

Instructions

Preheat the oven to 350F. Wrap the flour tortillas in foil and warm them in the oven.
In a medium bowl, whisk together the softened cream cheese with the pinto beans. Add 1 cup of salsa and the cooked chicken. Gently blend all the ingredients.
Fill each tortilla with a portion of the chicken mixture and roll them up. Place each one seam side down in a 9 x 13 baking dish, coated with cooking spray.
Sprinkle the cheese over the top, cover with foil and bake for 30 minutes.

What goes well with chicken enchiladas?

To go with these chicken enchiladas I prefer Mexican rice. However there’s bunches of things that go well. Mexican slaw or Avocado salad are two more things that come to mind really quickly.

You don’t even have to use a Mexican theme for side dishes if you don’t want to. Just a plain lettuce and tomato salad would be fine in my opinion!

What do you need to make chicken enchiladas?

Following this easy recipe is all you really need to make chicken enchiladas! But there’s all kinds of easy alterations you can make to this recipe.

Dial up the heat with jalapenos and Tabasco, or use cheddar or Monterey Jack in place of the Colby cheese.

Sliced black olives are always a good choice for a classic touch, and chopped green onions make a colorful garnish.

Have fun and eat well with these Easy Chicken Enchiladas!

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More recipes you might like.

Copycat Taco Bell Quesadillas

Crispy Baked Chicken Leg Quarters

Chicken Fajita Grilled Cheese

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Easy Chicken Casserole

This Easy Chicken Casserole is a classic buffet favorite that is a hit at potlucks everywhere. Chicken and noodles are an excellent combination and the celery adds an extra layer of flavor!

Be prepared with an extra large baking dish as this is truly cooking for a crowd!

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Easy Chicken Casserole With Noodles and Celery

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

A great chicken and noodle casserole that's really easy and will feed a crowd for not much money. Easily adjusted with many different ingredients for variety from the same recipe!

Course: Main Course

Cuisine: American

Servings: 10

Calories: 320 kcal

Ingredients

3 cups egg noodles cooked according to package directions
4 cups cooked chicken meat only, diced or shredded
4 cans 10.75 ounces condensed cream of celery soup
3 cans 12 ounces evaporated milk
1 cup celery chopped
5 cups potato chips crushed
1 teaspoon celery salt
kosher salt and ground black pepper to taste

Instructions

Preheat the oven to 350F.
In a large mixing bowl, whisk together 2 cans of the evaporated milk with the 4 cans of cream of celery soup. Blend in the cooked egg noodles and the cooked chicken. Season the mixture with the celery salt, the kosher salt and the black pepper.
Add the chopped celery and pour the mixture into a large baking dish.
Pour the remaining evaporated milk over the top of the mixture - do not mix it in - then cover the whole casserole with the crushed potato chips.
Bake the casserole for about 50 minutes and serve hot

Good To Know – You can easily increase the volume of this recipe by adding vegetables, such as broccoli flowerets or increasing the amount of noodles.

Cheese is also a nice addition. Just sprinkle the top with the cheese of you choice prior to baking

On Your Own

Ritz crackers are a nice substitution for the potato chips. They seem to come out of the oven with a little more crunch.

Really a good Mix and Match recipe. Just adjust it to your family’s taste. It’s the basic technique that’s the key!

Trust me, no one will go away hungry!

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Easy Chicken and Rice Casserole

This Easy Chicken and Rice Casserole Recipe contains some of our favorite ingredients that are simply mixed together and “forgotten” in the oven.

Boneless skinless chicken breasts can be left whole or cut in pieces, and you can vary the ingredients to suite your style; try substituting cream of mushroom soup and dry mushroom soup mix.

Add some parsley, throw in some Worcestershire – this is such a basic chicken recipe that even a caveman can do it!

Basic Chicken and Rice Casserole

Ingredients

4 boneless skinless chicken breasts, whole or halved
1 can (10.75 ounces) condensed cream of chicken soup
1 package (1 ounce) dry onion soup mix
1 cup uncooked white rice
2 1/4 cups chicken broth
kosher salt and ground black pepper to taste

Preheat the oven to 350F. Season the chicken pieces with the kosher salt and black pepper.

In a medium bowl, stir the rice, dry onion soup mix and the chicken broth together.

In a separate bowl, mix the chicken pieces with the cream of chicken soup.

Pour the rice mixture in a 9 x 13 baking dish. Pour the chicken mixture on top of the rice. Cover very tightly with foil and bake for 45 minutes to 1 hour.

Serves 4 to 6

Food For Thought – As noted above, this recipe is open to all kinds of variations, just keep the proportions the same. And to make a colorful garnish, sprinkle the baked chicken casserole with a little diced tomato and chopped parsley just before serving. Give this easy chicken and rice casserole recipe a try.

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Easy Baked Chicken Recipe – Chicken Cordon Bleu

For an easy baked chicken recipe, try this updated twist of the traditional Chicken Cordon Bleu. Thinly pounded chicken breasts are rolled around string cheese and sliced ham, dipped in butter and bread crumbs, and baked to a luscious golden brown.

Served hot with warm rolls and a salad, this could be a family favorite in the making.

The colors of the ham and cheese when the roll is sliced is part of the delight of this presentation.

You can add your signature touch of fresh herbs or finely chopped veggies, or even a layer of steamed spinach.

Try the following recipe as shown, then let your imagination dictate your next culinary classic.

Easy Baked Chicken Recipe – Chicken Cordon Bleu

Ingredients

6 boneless skinless chicken breasts
6 pieces of string cheese, regular or low fat
6 slices cooked ham, thinly sliced
1/2 cup butter, melted with the solids skimmed off the top
1 cup bread crumbs, seasoned or plain
kosher salt and ground black pepper

Directions

Preheat the oven to 350F.

Place each chicken breast between 2 sheets of plastic and pound them to a thickness of about 1/4 inch. Season each breast with the kosher salt and black pepper.

Lay 1 slice of cooked ham over each breast. Put 1 piece of string cheese at one end of the pounded breast and roll it up around the ham and the cheese. You may need to trim the sides of the chicken breast to make a neat roll.

Use a toothpick to secure the rolled breast.

Dip each piece of chicken first in the melted butter and then roll it around in the bread crumbs.

Place each coated roll in a baking dish, with the seam side down. This will help keep it from opening up during the cooking process.

Bake in the hot oven for about 40 minutes, or until the chicken breasts are browned and the juices run clear.

Remove the toothpick from the seam of each roll before serving – plate each roll on a warmed dinner plate, again with the seam side down.

Food For Thought – I love to jazz this recipe up.

After pounding and seasoning the chicken, spread an even layer of lightly steamed spinach over the surface of the breast. Then put the slice of ham. Put a couple of small, fresh sage leaves at one end of the breast, then put a (little) finger – sized piece of mozzarella on the sage leaves.

Roll the chicken up and follow the directions above.

When you serve it, slice each roll on the diagonal into 3 pieces and shingle them on the warmed dinner plate. The layers of spinach, ham and cheese will look wonderfully appetizing, and the aroma of the sage will whet every appetite!

Good To Know – Melted butter that has been skimmed of the solids floating to the top is called clarified butter.

It’s basically the oil that remains when the water is evaporated and the milk solids are removed from whole butter. This oil can remain at room temperature for days, so if you have some leftover from this recipe, strain out any bread crumbs and save the oil in a clean, airtight container.

Use it for frying meat and vegetables or any other easy baked chicken recipe or chicken cordon bleu recipe that calls for the technique used here.

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Curry Chicken Crockpot Recipes

There are many Curry Chicken Crockpot Recipes but this chicken recipe is the perfect mid-week supper that’s short on preparation and long on compliments.

Boneless skinless chicken breasts are simmered in a crockpot with curry, ginger, cayenne and orange marmalade.

You need to try this chicken recipe with an Indian flair. Your friends and family are sure to enjoy it!

The marmalade is your secret weapon – no one will know exactly what the tangy, citrusy ingredient is, but since the blended flavors are so intriguing, they are likely to have their mouths full anyway!

Curry Chicken Crockpot Recipes With Marmalade

Ingredients

6 boneless skinless chicken breasts
1 jar (12 ounces) orange marmalade
1/2 cup chicken stock
2 tablespoons curry powder
1/2 teaspoon ground ginger
Pinch cayenne pepper
Kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and ground black pepper. Leave them whole. Place the chicken breasts in the bottom of a crockpot.

Whisk together the chicken broth with the curry powder, cayenne and ground ginger. Add the orange marmalade and thoroughly combine with the broth.

Pour the liquids over the chicken breasts and cover the crockpot. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Turn the chicken breasts over one time during the cooking process.

Food For Thought – Spice this up with extra cayenne, crushed red chili flakes and hot sauce. The ginger and marmalade cool off some of the heat. You can also go the other way by eliminating the cayenne all together.

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Crockpot White Chicken Chili

This is a very adaptable crockpot white chicken chili recipe. It uses white beans and garbanzo beans and is seasoned with garlic and cumin for a southwestern flavor.

There are a lot of options with this basic recipe and I don’t think I’ve made it the same twice! You’ll just have to keep making it until you find the one you like the best.

Serve it as an entrée with Spanish style rice, or as a dip with tortilla chips. Anyway you serve it will become a family favorite.

Two-Bean Crockpot White Chicken Chili

Ingredients

1 pound boneless skinless chicken breast, cut into small pieces
1 large yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons vegetable or olive oil
1 can (15 ounces) garbanzo beans
1 can (11 ounces) cut corn
1 can (4 ounces) roasted green chilies
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 whole bay leaf
kosher salt and ground black pepper to taste

Directions

Season the chicken pieces with the salt and pepper. Heat the oil in a large skillet and add the onion and garlic. Sauté the vegetables until they are soft, then add the seasoned chicken pieces and sauté until they are cooked through. Make sure the onion and garlic don’t burn.

Scrape everything from the skillet into the crockpot, then return the skillet to the flame and add the chicken broth, ground cumin, the oregano and the bay leaf. Bring this to a boil then simmer for 2 minutes.

While the broth is simmering, drain and rinse the cans of beans and corn and pour them over the chicken pieces in the crockpot.

Pour the broth over the vegetables in the crockpot, turn the heat to low and cook for 6 to 7 hours. Remove the bay leaf before serving.

Serves 4 to 6

Food For Thought – Make this white chili even whiter – add 1/2 cup sour cream 15 minutes before serving. It’s also fun to garnish this chili with shredded Monterey Jack cheese and salsa.

On Your Own – Try this recipe with ground chicken or even ground turkey. Brown it with the garlic and onions, as above, and reduce the cooking time by 2 hours. Leftovers can be used for burritos!

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