Foodgasm Recipes

I love Buffalo Chicken Wings but this Buffalo Chicken breast Recipe is even better. These buffalo chicken breasts are boneless with the great Buffalo flavor of the wings.

They are cooked to perfection in your crock pot or slow cooker and a sandwich is the perfect delivery device so no messy fingers. An excellent dish for the big game!

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Buffalo Chicken Breast Recipe

Ingredients

4 boneless skinless chicken breasts
1 bottle (17.50 ounces) Buffalo wing sauce
1 packet (2 ounce) dry ranch dressing mix
2 tablespoons crumbled blue cheese
4 to 6 hoagie rolls, split lengthwise

Directions

Whisk together the wing sauce and the dry ranch dressing mix.

Put the chicken breasts in the bottom of the crockpot and pour the sauce over. Cook on low for 6 to 7 hours.

When the chicken is tender, remove it from the crockpot and shred it. Put it back in the pot to warm up and combine with the sauce. Add the 2 tablespoons of butter at this time.

Divide the crumbled blue cheese between the hoagie rolls, sprinkling it on the bottom half of the roll.

Pile the shredded chicken on the blue cheese covered roll and cover with any of the cooking sauce left in the crockpot.

Serve with celery sticks and ranch dressing for a true treat!

Serves 4 to 6

Food For Thought – This recipe will work well with frozen chicken breasts – no need to thaw them out. Follow the same procedure.

If you like the idea of chicken tenders, there’s no need to shred them. And you might like the idea of not making sandwiches at all, just eat the tenders like wings with no bones!

Avoid messy fingers during the game with this Buffalo Chicken Breast Recipe!

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Is this actually the Best Grilled Chicken Recipe? Well it’s at the top of the list in my book. The recipe has two ingredients that make these grilled chicken thighs unique and outstanding.

Those two ingredients are fresh lime juice and tarragon. Together they create a savory and aromatic marinade for luscious, tender chicken thighs, cooked with the bone in to maintain the moisture.

Be sure to give yourself enough time to let the thighs marinate at least 4 hours, although overnight is best.

Use fresh tarragon and fresh lime juice – in this case, dried and packaged just won’t do.

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Best Grilled Chicken Recipe With Lime-Tarragon Marinade

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Course: Main Course

Cuisine: Barbecue

Servings: 6

Ingredients

• 2 pounds chicken thighs bone-in
• 1/2 cup fresh lime juice
• 2 tablespoons fresh tarragon chopped
• 1/4 cup olive oil
• 1/2 small yellow onion chopped
• 1/2 teaspoon hot pepper sauce such as Tabasco
• Kosher salt and ground black pepper

Instructions

1. Whisk together the lime juice, fresh tarragon, olive oil, onion and hot pepper sauce. Pour the mixture into a resealable plastic bag.
2. Season the chicken thighs with the kosher salt and ground black pepper. Add them to the marinade, seal the bag and refrigerate them for at least 4 hours.
3. Light a charcoal barbeque or heat a gas grill for medium heat. Lightly oil the grate.
4. Remove the chicken thighs from the marinade and shake off any excess. Grill the thighs for about 30 minutes, turning occasionally, until they are cooked through and no longer pink in the center by the bone.

Good To Know – If a grill is not available or the weather is saying no to barbeques, try oven baking the thighs.

Line them up in a baking dish or sheet pan so that there is a little space between them.

Bake at 375F for about 45 minutes or until the juices run clear and there is no pink in the center of the thigh closest to the bone.

Put a little of the marinade in the dish or pan and pour a little of it over the top of the thighs to help keep them moist during the baking period.

Food For Thought – Although the combination of lime juice and fresh tarragon is really what makes this recipe standout, you can make other herb and juice combinations that complement each other just as well.

You can try rosemary and orange juice concentrate, dill and lemon juice or, a favorite in margaritaville, cilantro and tequila, if you would like to think of tequila as agave juice!

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This is without a doubt one of the best ever grilled chicken recipes. It’s a very savory recipe for whole cutup grilled chicken that will soon be a part of your everyday menu.

Cut up a whole chicken or take advantage of a “party pack” when they are on special.

Any way you choose your chicken, with this recipe it will turn out moist and tender.

Marinate it for as long as you can – overnight is best – in a mixture of mustard, brown sugar, orange zest and soy sauce.

The herbal note of fresh rosemary is wafted over the chicken as it grills, and a touch of liquid smoke gives it a rustic, country essence.

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One of The Best Ever Grilled Chicken Recipes

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Chicken grilled with rosemary for a unique, delicious flavor! 

Course: Main Course

Cuisine: American

Servings: 6

Ingredients

• 1 whole chicken about 4 pounds, cut into pieces
• 2 large cloves garlic minced
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup dark brown sugar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon orange zest
• 1 package .7 ounce Italian-style dry seasoning mix
• 2 teaspoons paprika
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon dried oregano
• ½ teaspoon liquid smoke
• Kosher salt and ground black pepper
• 6 sprigs fresh rosemary

Instructions

1. Season the chicken with kosher salt and black pepper.
2. Whisk together the soy sauce, rice wine vinegar, brown sugar, honey, sesame oil and mustard.
3. Combine in a separate dish the Italian-style seasoning mix, paprika, ginger and oregano. Stir in the orange zest and liquid smoke.
4. Sprinkle the seasoning mixture over the chicken pieces, turning them and pressing them in to the spices and orange zest.
5. Put the chicken pieces in a baking dish or container. Pour the liquids over the chicken, turning them once to coat both sides. Cover the container and refrigerate overnight.
6. Light a charcoal barbeque or heat a gas grill for medium heat. Lightly oil the grate.
7. Shake the chicken pieces to remove excess marinade. Grill the pieces, skin side down for 15 to 20 minutes per side.
8. Lay pieces of the fresh rosemary on the coals to smoke-infuse the chicken as it grills.
9. The chicken is done when it reaches 180F and the juices run clear.

Good To Know – If you prefer your chicken skinless, go ahead and remove it or buy skinless chicken pieces.

The long marinating time will tenderize the flesh and it will cook quicker, so it will spend less time on the grill.

The chicken can also be baked in a 375F oven for about 1 1/2 hours for a whole chicken, less time for pieces. Try to use pieces of chicken still on the bone, as this will keep it from drying out too rapidly.

Food For Thought – Rosemary isn’t the only herb you can smoke over hot coals.

Fresh thyme, marjoram and sage all come on sturdy stems and would work well.

If you don’t have enough of one kind of herb, make a bundle of several different ones and hold them together with a twist tie from the market.

Give this grilled chicken recipe a try and see if you don’t agree that it’s one of the best ever grilled chicken recipes!

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This is absolutely the Best Chicken Soup Recipe! It’s almost as good as Grandma used to make whenever a fever needed feeding. This classic can be regarded as a national treasure.

All the good things we’ve come to expect in chicken soup are featured in this bountiful rendition of a nourishing and welcome bowl of chicken and vegetables.

This recipe takes advantage of bouillon cubes and purchased chicken broth to intensify the flavor of the broth. You may find just the broth made from the whole chicken to be just the flavor you like.

Our recommendation is to start with the basic broth, and add the additional ingredients if you would like to make it stronger. That’s the best part about making your own soup – you determine the finished flavors just as you would like them.

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The Best Chicken Soup Recipe Ever

Ingredients

• 1 whole chicken 2 to 3 pounds
• 1 pound baby carrots
• 2 large yellow onions peeled and chopped
• 3 stalks celery with leaves, chopped
• 2 cans chicken broth
• 2 cubes chicken bouillon
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 5 whole black peppercorns
• 1/4 teaspoon dried parsley
• 1/2 tablespoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 package 8 ounces bow tie pasta, optional

Instructions

1. Wash the chicken in cold water and remove giblets and extra fat.
2. Place the chicken, breast side up, in a large pot and add the bay leaves, whole black peppercorns and celery leaves. Season the broth with the kosher salt and ground black pepper. Add water to cover the chicken by 2 inches. Bring the pot to a boil then lower the heat and simmer the chicken for 40 minutes to an hour, skimming the surface solids regularly.
3. When the chicken has finished cooking, remove it to a bowl and let it cool down.
4. Strain the cooking liquids through a mesh strainer and return the broth to the pot. Add the baby carrots, chopped onions and chopped celery to the broth and bring to a simmer.
5. After 10 minutes, add the chicken broth and chicken bouillon cubes, if you plan on using them, and the dried thyme, basil and parsley. Return the broth to a simmer and cook until the vegetables are tender.
6. Remove the skin and bones from the cooked chicken and cut the meat into bite sized pieces. Add the chicken to the simmering broth and let it cook for about 10 to 15 minutes more.
7. Add the cooked bow tie pasta, if you are using it, and simmer for a few minutes until it is heated through.
8. Serve the soup in heated bowls with some of the broth and vegetables in each bowl.

Food For Thought On This Best Chicken Soup Recipe – Vegetable lovers will want to add some of their favorites. Potatoes, peas and corn are a few that come to mind. If the bow tie pasta seems like too much starch for you, think about using a half cup of spaghetti, broken into pieces and cooked until al dente.

On Your Own – Some cooks have found that adding a package of dry chicken soup mix during the final simmer adds a homey touch to the soup. The noodles tend to be very fine, and the herbs enhance the ones that have already been added.

Try this Best Chicken Soup Recipe once or twice to see how you like it.

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Beer Can Grilled Chicken is chicken grilled while resting on a can half filled with beer. Not only is it flavorful and moist, but something of a conversation starter for you and guests.

The chicken grills slowly and evenly, gently absorbing the aromas of your favorite brew, while you and everyone else figures out what to do with the remaining beer.

This may seem a little unorthodox at first, but consider the number of vertical chicken roasters available at kitchen equipment shops and online and you’ll get the picture.

A whole bird slowly roasts while being basted with butter, beer and simple seasonings. While gourmands may debate the merits of the beer to use, the truth is that this can be prepared with flat, day-old or leftover beer, as long as you start out with a can that’s half full.

What you do with the other half is up to you and no one’s going to know!

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Beer Can Grilled Chicken

Ingredients

• 1 whole roasting chicken about 4 pounds
• 1 cup unsalted butter
• 1 12- ounce can beer - regular light, lager - your favorite!
• 2 tablespoons garlic salt
• 2 tablespoons paprika
• salt and black pepper to taste

Instructions

1. Light a charcoal barbecue or start a gas grill for low heat, about 250F.
2. Melt half of the butter in a small saucepan. Keep the heat fairly low so that the butter melts and doesn't burn. After it stops bubbling, add 1 tablespoon of the garlic salt and 1 tablespoon of the paprika. Season this mixture with salt and black pepper to taste, being careful not to make it too salty.
3. Eliminate half of the beer in the can - if you're not a beer drinker, find someone who is, or just discard it.
4. Add the remaining half cup of butter, plus the remaining 1 tablespoon garlic salt and 1 tablespoon paprika to the beer that's remaining in the can, then add more salt and pepper.
5. Wash the chicken cavity and dry the inside and outside with paper towels.
6. Set the half-filled beer can on a disposable aluminum baking sheet or foil pan. Set the beer can on the sheet pan and insert the can into the chicken cavity.
7. Baste the chicken with the melted butter mixture.
8. Place the sheet pan with the chicken on the heated grill.
9. Slowly roast for about 3 hours, basting frequently with the seasoned butter mixture, until the chicken is cooked through. As the beer from the can evaporates, some of the chicken juice will run down into the pan. Combine these juices with your melted butter to baste the chicken.
10. To check for doneness, use an instant read thermometer stuck in the thigh, away from the bone. When the temperature reaches 180F, your chicken is done. The skin should be brown and crisp, and the wings and legs should move easily when wiggled.

Serves 4 to 6

Food For Thought – Some people have tried this recipe using Dr. Pepper, and report that the seasoned juices that run off from the roasting chicken have a very slightly sweet flavor. To that end, you can try Ginger Ale or peach nectar, just follow the directions for seasonings.

This recipe is the classic beer can grilled chicken, but for those without a grill or are stuck indoors during bad weather, try this same procedure in the oven.

Roast your chicken in an oven preheated to 350F for 30 minutes and baste frequently with the melted butter mixture. The chicken is done when it registers 180F, about 1 1/2 hours.

On Your Own – You can certainly be more adventurous with the seasonings. If you prefer a Mediterranean flavor, use the following basting mixture:

1/2 cup extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped
2 cloves garlic, minced
salt and black pepper

For more spice and a little heat:

1/2 cup barbecue sauce
2 tablespoons Tabasco sauce
2 tablespoons Cajun seasoning – purchased or your own

And you can get a whole other degree of flavor enhancement if you marinate your chicken in the beer and seasonings overnight in the refrigerator. Have fun with your beer can grilled chicken – it will become one of your favorites!

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This basic chicken salad recipe is one of my family’s favorites.

You can use dark meat or white meat or a combination.

My personal preference for this chicken salad is breasts.

Basic Chicken Salad Recipe

Ingredients

1/2 cup blanched slivered almonds*
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1 stalk celery, chopped

Directions

Place the almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.

In a medium bowl, mix together the mayonnaise, lemon juice, and ground black pepper. Toss with the chopped, cooked chicken meat, blanched slivered almonds, and chopped celery.

*How To Blanch Almonds

Having blanched almonds on hand in your kitchen opens your cabinets up to a whole world of recipes, both savory and sweet.

Basic Blanched Almond Recipes

Purchase the highest quality skin-on almonds you can find. Ideally look for organic almonds at your local natural foods store.

Depending on how many almonds you are blanching fill a small or medium saucepan approximately half full of water.

Bring the water to a full rolling boil.

Gently slide the almonds into the boiling water, making sure that the almonds stay submerged.

Boil skin-on almonds for about 30 seconds, any longer and the almonds will cook and lose their crispness.

Drain the almonds in the sink with a strainer, run cold water over them, and spread them in a single layer on the kitchen towels. Pat dry

Once the almonds are warm to the touch, grasp a single almond between your thumb and forefinger, pinch with medium pressure to slide the skin off the nut Place the skinned almonds on a separate kitchen towel.

Once they are all skinned pat them completely dry and then seal in a plastic zip-top bag and keep in the freezer or refrigerator until use.

As you can see blanching almonds is a time consuming process. It’s better just to buy them.

I think you and your family will really love this recipe. Even though it’s basic you can add variety by any additions that your family likes. A great Chicken Salad Recipe!

You Might Need:

Slivered Blanched Almonds – 4 lb

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Barbecue Chicken Wings are a nice break if you’ve had your fill of Buffalo chicken wings. The key to this delicious chicken wings recipe is the barbecue sauce. It’s to die for!

This same barbecue recipe will work for chicken legs or chicken thighs also. But the wings are Oh so good. Just make sure everybody has plenty of napkins. They are messy to eat.

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Barbecue Chicken Wings Recipe

Ingredients

• 3 pounds whole chicken wings
• 2 cups ketchup
• 1/2 cup honey
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon paprika
• 4 garlic cloves minced
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce

Instructions

1. Preheat your oven to 350 degrees F.
2. Cut the chicken wings into three sections and save the wing tips for making chicken stock. Place the wings on a rack inside a foil lined half sheet pan.
3. Bake the wings at 350 degrees F. for 35-40 minutes or until the juices run clear.
4. In a bowl, combine the remaining ingredients. Pour 1/2 cup of the sauce into a 3 1/2 quart slow cooker. Add the baked chicken wings to the slow cooker. Drizzle with the remaining sauce.
5. Cover the slow cooker and cook on low for 1 hour, basting occasionally.

Good To Know About These Barbecue Chicken Wings

If you want to keep with the Buffalo chicken wings theme you can deep-fry the wings instead of baking them. In fact you can skip the precooking all together and just go straight to the slow cooker.

If you don’t precook, however, give the wings at least 5 hours in the slow cooker.

Either way the dish is sooo easy and so good. It’s definitely fall off the bones delicious.

The sauce is amazing and can be used for a lot of other barbecue dishes.

Make this dish once and it will become a permanent part of your diet.

You Might Need:

Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker

Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

CIA Masters Collection 12 Inch x 17 Inch Wire Cooling Rack, Chrome Plate Steel

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