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Anything But Fried Chicken - Chicken recipes please

Dragonfly

Dragonfly

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When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
 
Dragonfly said:
When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
Click to expand...

I love roasted chicken. Just experimenting with different spices and throwing it in the oven for a couple hours. Serve with salsa, beans, and rice and it's delicious. Then the next day endless options with the leftovers: soup, stew, or one of my favorites creamed chicken over potatoes.
 
americanwoman said:
I love roasted chicken. Just experimenting with different spices and throwing it in the oven for a couple hours. Serve with salsa, beans, and rice and it's delicious. Then the next day endless options with the leftovers: soup, stew, or one of my favorites creamed chicken over potatoes.
Click to expand...

What's been one of your favorites recently?

I like marinating the chicken in lemon juice for a while, then grilling it.

We also like, on a cold winter day, baking chicken in cream of chicken soup (about half the milk added from what the can calls for so the "sauce" is thick) with shredded cheddar cheese, then serving over rice. Paired with green beans and it's a nice warm meal.
 
Dragonfly said:
When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
Click to expand...

This is one of my favorites. I up the lemon and lime juice, and Dijon a little, and cook it down until the liquid is gone. Takes a little patience.

Quick Lemon Dijon Chicken Recipe - Allrecipes.com

Here's a tip, make a lot. This is sooooo freakin' good.
 
Dragonfly said:
When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
Click to expand...

I definitely like to do the pan sear/oven bake with bone-in, skin-on chicken thighs. I guess I make a little rub normally, try to get it under the skin as well. Use the ol' cast iron for maybe like 8 minutes to crisp the skin and start the fat rendering, then finish it in the oven. It's really good that way, IMO, always comes out really juicy.

I don't have many marinades for chicken, though I think I should try a couple. But I do have a BBQ recipe I like and will use that from time to time.
 
Simple 30 minute dinner that is also very yummy.

Montreal Chicken

Put a pot of rice on to cook, should be done in 25 to 30 minutes....while the rice is cooking...

One or two thawed chicken breasts in a deep sided pan.

slop butter all over the chicken

heavily sprinkle McCormick's Montreal Chicken seasoning over both breasts

Pop in oven at 350 or 20 or 30 minutes.

Take a big plate and lay out a bed of rice on it.

Pour the "juice" from the deep pan over the rice

put one of the two breasts over the rice and "juice".

repeat if you are dining with a friend.

It is really good and does not take very long at all.
 
RetiredNSmilin said:
Simple 30 minute dinner that is also very yummy.

Montreal Chicken

Put a pot of rice on to cook, should be done in 25 to 30 minutes....while the rice is cooking...

One or two thawed chicken breasts in a deep sided pan.

slop butter all over the chicken

heavily sprinkle McCormick's Montreal Chicken seasoning over both breasts

Pop in oven at 350 or 20 or 30 minutes.

Take a big plate and lay out a bed of rice on it.

Pour the "juice" from the deep pan over the rice

put one of the two breasts over the rice and "juice".

repeat if you are dining with a friend.

It is really good and does not take very long at all.
Click to expand...

Sorry, I don't do Canadian food. :D
 
Get some dried apricots. Mince finely an amount equal to the bbq sauce you plan on using.

At this point a I add a bunch of spices and a ton of garlic, I do it different every time.

Cook chicken thighs in the oven at 300 for half and hour (no sauce). Then flip them, add the sauce, and cook til done.
 
RetiredNSmilin said:
Simple 30 minute dinner that is also very yummy.

Montreal Chicken

Put a pot of rice on to cook, should be done in 25 to 30 minutes....while the rice is cooking...

One or two thawed chicken breasts in a deep sided pan.

slop butter all over the chicken

heavily sprinkle McCormick's Montreal Chicken seasoning over both breasts

Pop in oven at 350 or 20 or 30 minutes.

Take a big plate and lay out a bed of rice on it.

Pour the "juice" from the deep pan over the rice

put one of the two breasts over the rice and "juice".

repeat if you are dining with a friend.

It is really good and does not take very long at all.
Click to expand...

Montreal Chicken seasoning is fantastic stuff.
It's the go-to seasoning when grilling chicken and there's no other plan in the works.
 
grilled lemongrass chicken (preferably bone-in thighs)

Lemongrass Marinade
Ingredients:

3 fresh lemongrass stalks, chopped (finely chop almost like a spring onion, cutting the white tip/edge off and then continuing until there is no more white core remaining)

2 tbsp. finely chopped green onion

1 tbsp. minced garlic

1 tsp. dried hot pepper flakes (optional - to taste)

1 tbsp. soy sauce

1 tbsp. sugar

4 1/2 tsp. fish sauce

1 1/2 tsp. kosher salt
Mix together and marinate 2-4 pounds of chicken. Marinate 4 hours or overnight.
(overnite may be too long - 4 hours or so works better without overwhelming the chicken with lemongrass flavor)

place on hot grill until internal temp approaches 160
 
Dragonfly said:
Montreal Chicken seasoning is fantastic stuff.
It's the go-to seasoning when grilling chicken and there's no other plan in the works.
Click to expand...

I know it's supposed to be for seafood, but I used some Old Bay seasoning on some boneless skinless the other night, it was fantastic. But I'm a spice person.

Placed the chicken in an 8" pyrex pan, sprayed with olive oil Pam, liberally sprinkled with Old Bay, covered breasts with cut up yellow onion, again with the olive oil spray and Old Bay. Baked uncovered in a 400 degree oven for about 45 minutes. Fantastico!
 
countryboy said:
I know it's supposed to be for seafood, but I used some Old Bay seasoning on some boneless skinless the other night, it was fantastic. But I'm a spice person.

Placed the chicken in an 8" pyrex pan, sprayed with olive oil Pam, liberally sprinkled with Old Bay, covered breasts with cut up yellow onion, again with the olive oil spray and Old Bay. Baked uncovered in a 400 degree oven for about 45 minutes. Fantastico!
Click to expand...

OH GOD DAMN!!!!

I'm trying that this weekend!!!!

:allhail
 
Dragonfly said:
When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
Click to expand...

I buy a roasted chicken from Sam's Club. It's brined, seasoned perfectly, cooked to a turn. For $5.00, it doesn't even PAY to roast a chicken at home. When I can't resist, though, I'll butterfly a whole bird and grill it...or BBQ bone-in thighs, the most flavorful piece in my opinion.

It's the most versatile protein in the kitchen, as far as I'm concerned. I've also done a million chicken recipes with Campbell's soup sauce. One particularly good one uses cream of ANYTHING soup, white wine, water chestnuts, black olives poured over boneless skinless breasts. Layer with slices of Swiss cheese. Cover all with Stove Top and drizzle with a stick of melted butter. I think it takes about an hour. Yummy!!
 
Dragonfly said:
When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
Click to expand...

What's wrong with fried chicken?? Done correctly, it's not greasy or fatty and is what chicken was made for.

Southern Fried Chicken Recipe : Paula Deen : Food Network
Southern Living's Best Fried Chicken Recipe - NYT Cooking
Better Than Best Fried Chicken Recipe - Allrecipes.com
Rosemary-Brined, Buttermilk Fried Chicken recipe | Epicurious.com
Skillet-Fried Chicken Recipe | Bon Appetit
 
PoS said:
The only good chicken ... is FRIED. :2razz:

Chicken Kiev Recipe : Alton Brown : Food Network

View attachment 67209481
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I agree PoS...

Last night, had some really good fried chicken at Wu Chow's, a kind of upscale Chinese restaurant in downtown Austin. And I'm comparing it to some really good home cooked chicken. It's the kind of fried chicken that I was accustom to growing up, the fried chicken that my grandmother was so famous for. At least among our family members.
 
MaggieD said:
I buy a roasted chicken from Sam's Club. It's brined, seasoned perfectly, cooked to a turn. For $5.00, it doesn't even PAY to roast a chicken at home. When I can't resist, though, I'll butterfly a whole bird and grill it...or BBQ bone-in thighs, the most flavorful piece in my opinion.

It's the most versatile protein in the kitchen, as far as I'm concerned. I've also done a million chicken recipes with Campbell's soup sauce. One particularly good one uses cream of ANYTHING soup, white wine, water chestnuts, black olives poured over boneless skinless breasts. Layer with slices of Swiss cheese. Cover all with Stove Top and drizzle with a stick of melted butter. I think it takes about an hour. Yummy!!
Click to expand...

Yep, the roasted chickens from Walmart are good too. I assume it's the same stuff. I like the lemon pepper flavor.
 
I bet you love Zombie chicken, too! ;) (speaking of which - zombie pics coming anytime soon?)
 
Butter chicken sauce-look up the recipes on the internet.
 
Dragonfly said:
When you cook, bake, broil, grill, or anything other than FRY chicken, what do you do?

Do you marinate?
Do you rub?

Let's hear all the tricks and secrets to your best chicken dishes.

Thanks in advance!! :rock
Click to expand...

Cilantro Lime Grilled Chicken Breasts - Amanda's Cookin'
4 boneless skinless chicken breast halves
1/4 cup olive oil
juice of 1 lime (1 1/2-2 tablespoons)
zest of the lime (about 1 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, finely minced
1/4 cup chopped fresh cilantro

Instructions

Poke several holes in the chicken breasts with the tip of a knife. Place chicken breasts in a glass casserole dish. Combine the oil, lime juice, zest, salt, pepper, garlic, and cilantro and cover the chicken, turning to coat. Marinate covered, in the refrigerator for about 2 to 4 hours.
Remove chicken from the refrigerator about 20 minutes before cooking.
Grill over medium heat for several minutes, turn and grill several more, enough to get nice grill marks. Turn heat down to low and cover, turning occasionally, until meat reaches an internal temperature of 165 F.


Chicken Piccata II Recipe - Allrecipes.com
Ingredients

4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water

Directions

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Creamy Chicken Piccata
[h=3]Ingredients[/h]
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
  • 1/3 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
  • 1/4 cup shallots
  • 1 tsp. fresh thyme
  • 3 Tbsp. lemon juice
  • 1 jar Bertolli® Alfredo Sauce
  • 1 Tbsp. finely chopped fresh parsley leaves
  • 1 tsp. grated lemon peel (optional)
[h=3]Directions[/h]
  • Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
  • Heat remaining 1 tablespoon Olive Oil in same skillet and cook shallots and thyme, stirring occasionally, until shallots are tender, about 2 minutes. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.

Middle Eastern Style Grilled Chicken with a CousCous and Herb Salad | Posie’s Place

Marinade

  • 2 Corn fed skinless chicken breast
  • 2 Cloves of garlic
  • 1/2 Tsp Salt
  • 2 Tbsp Lime juice
  • 1 Tbsp Olive oil
  • 1 Tsp Cinnamon
  • 1/2 Tsp Paprika
  • 1/4 Tsp Black pepper
  • 1/4 Tsp Cayenne pepper or Chilli powder


For the Couscous

  • 1/2 Cup couscous
  • 1/2 Cup Low fat chicken stock
  • 1 Small red onion, finely chopped
  • 1/2 Red pepper, finely chopped
  • 1 Tbsp Flat leaf parsley, finely chopped
  • 1/2 Bunch chives, finely chopped
  • 2 Medium ripe tomatoes, finely chopped
  • Juice of 1/2 a lime
PREPARATION

  1. Blitz all of the marinade ingredients up in a food processor until smooth and pour over the chicken. Refridgerate and allow to marinade for a minimum of 30 minutes.
  2. Grill the marinaded chicken on a preheated grill pan for approximately 5-7 minutes on each side (or until the chicken is cooked through and is no longer pink inside), then turn off the heat under the pan and allow the chicken to stand for a few minutes.
  3. Whilst the chicken is cooking, place the couscous and the stock into a bowl and cover with a lid. Allow to stand for 5 minutes and then fork through to ensure that the couscous is fluffy.
  4. Add the onion, red pepper, chopped tomatoes, herbs to the couscous an the juice of 1/2 a lime or to taste. Season well with salt and pepper.
  5. Serve the couscous to accompany the chicken with a wedge of lime to garnish.
 
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