Top Chicken Recipes Blog

Saturday, May 30, 2015

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

1 if using bamboo skewers, place them in a shallow bowl of water to soak. coat grill grates with oil or high-heat cooking spray.
2 heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
3 in a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. close the bag and shake to blend the seasonings.
4 place the chicken in the bag, then add the olive oil.
5 close the bag, gently pressing out any air.
6 gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (i plan to toss it in the fridge overnight at this point).
7 place a chicken tender on each skewer. place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 in a medium saucepan heat butter and olive oil over medium heat.
2 add garlic, onion, red pepper, chile pepper, and ginger and sauté until all ingredients are softened.
3 add green beans, tossing until coated.
4 stir in chicken stock and soy sauce.
5 cover and cook over moderate heat until beans are tender-crisp.

Total Time: 2 hrs 25 mins Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

1 in a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. add all the chicken parts and brown all over, stirring to avoid burning. remove the chicken and reserve.
2 add the carrots, onions, and celery to the pot and cook until soft and browned. return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
3 remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. stir the stock to facilitate cooling and set aside. refrigerate stock in small containers for up to a week or freeze for up to a month.

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

1 pound chicken breasts thin.
2 marinate chicken in clam juice for approximately 24 hours.
3 drain and pat dry chicken. dredge in flour. dip in beaten egg and then in crumbs i prefer panko crumbs over cracker.
4 fry chicken breast.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 place bread cubes in a large bowl and set to the side.
2 preheat oven to 375.
3 in a saucepan saute celery and onion in butter till soft.
4 remove from heat and add salt, pepper & poultry seasoning.
5 add the onion mixture to the bread cubes and combine. drizzle with broth to lightly moisten then toss lightly.
6 bake covered for approximately 30 minutes.
7 this can be prepared a day in advance. let stuffing come to room temp before baking and add additional broth to moisten.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 in a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. set a small amount of the marinade aside for basting later on. then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. the longer the better.
2 discard the marinade and put meat and veggies onto skewers. if you use wooden ones, first soak them in lemon water to prevent burning.
3 grill on the bbq for 12-15 minutes or until done. keepturning and basting with the marinade you set aside earlier.

Total Time: 10 mins Cook Time: 10 mins

1 preheat the broiler.
2 coat a small baking dish with oil. add the chicken to the baking dish and schemer mustard on both sides of the chicken. add the pesto and schemer over the chicken.
3 place under the broiler until the chicken is cooked through, about 10 minutes. remove from the oven and let rest a few minutes before serving.