Top Chicken Recipes Blog

Monday, June 1, 2015

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

1 open the chicken thighs and flatten with a rolling pin.
2 combine eggs, cornstarch, salt, pepper, garlic powder, and water to make a batter.
3 coat chicken in the egg batter, then the roll in panko crumbs.
4 fry in oil (maximum 325 degrees) until brown and crispy.
5 to make sauce:
6 combine all ingredients and bring to a boil.
7 add cornstarch dissolved in water to thicken. chill and serve.
8 cut chicken into strips and serve with sauce.

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

1 place chicken in shallow glass dish or large resealable plastic food storage bag. combine vinegar, chili powder, worecestershire sauce, salt, black pepper and hot pepper sauce in small bowl, pour over chicken pieces. cover dish or seal bag. marinade in refrigerator at least 4 hours, turning several times.
2 lightly oil hot grid to prevent sticking. place dark meat pieces on grill 10 minutes before meat pieces (dark meat takes longer to cook). grill chicken on covered grill, over medium kingsford briquets, 30-45 minutes, turing once or twice. turn and baste with kc masterpiece barbecue sauce the last 10 minutes of cooking. remove chicken from grill, baste with barbecue sauce. chicken is done when meat is no longer pink near bone.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 if sausage is in links, take out of wrapper (or slice).
2 cook ground sausage, until done. cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
3 add garlic to the onion, and cook 1 minute.
4 add chicken base, water, and potatoes; simmer 15 minutes.
5 crumble bacon.
6 add crumbled bacon, sausage, kale and cream.
7 simmer 4 minutes, then serve.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 take whole chicken and make diagonal slits in breast and thighs.
2 rub chicken with olive oil followed by salt and pepper ensuring slits are also prepared with spice.
3 place in a glass casserole dish suitable for microwave.
4 i use a 900 watt combination microwave oven, program grill and microwave for 30 - 40 minutes depending on size of chicken on full power.
5 turn chicken every 10 minutes to ensure even grilling.

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

1 in-between wax paper lightly pound chicken until uniform in thickness.
2 in a small saucepan mix together the tamari, unsweetened pineapple juice, sesame oil, brown sugar, red pepper flakes, grated ginger and garlic.
3 bring to a quick boil, reduce heat and simmer for 3 to 5 minutes, or until sugar dissolves.
4 remove from heat and let cool.
5 place chicken in a freezer bag and add marinade.
6 marinate at least 8 hours.
7 prep grill.
8 while grill is heating up whisk together in a medium bowl the wasabi paste, honey, mayo, sour cream, pineapple juice, cilantro, salt and pepper.
9 grill the chicken and pineapple slices until done, about 30 minutes.
10 quickly heat the flour tortillas on the grill.
11 to assemble:.
12 slice chicken and pineapple.
13 place a small bed of greens on each tortilla, followed by the chicken and pineapple. drizzle the wasabi cream evenly over each and chow down!

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

1 spread the split muffins with half of the softened butter and broth the muffin halves, cut side down, in a hot skillet over medium heat, 3-4 minutes.
2 remove the muffins and reserve; wipe the crumbs from the pan.
3 add the olive oil to the skillet and increase the heat a little.
4 add the sausage bits and cook just until crisp at the edges, 2-3 minutes.
5 add in the onions, peppers, celery, and garlic; season with salt and pepper.
6 cook for 5-6 minutes to tenderize the vegetables, then crumble in the muffins.
7 moisten the stuffing with the stock and heat through, 1-2 minutes.
8 cover the stuffing with the cheese and tent the pan with foil; turn off the heat.
9 heat the remaining butter in a nonstick skillet over medium heat.
10 beat the eggs with the hot sauce and season with salt and pepper.
11 scramble the eggs to your preferred degree of doneness.
12 serve piles of the stuffing topped with some scrambled spicy eggs and garnish with the scallions.