Best Chicken Recipes

Wednesday, April 29, 2015

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

1 start by pre-heating your oven grill to high and greasing a baking dish.
2 put the chicken in the dish, skin side down, and sprinkle over a little salt and pepper.
3 grill for five minutes.
4 meanwhile, cut four thin slices from the lemon.
5 take the chicken out of the oven and turn over.
6 lay one lemon slice on each breast.
7 sprinkle over the thyme and little more salt and pepper.
8 drizzle over the honey.
9 squeeze over the juice from the rest of the lemon and put a couple spoonfuls of water around the edge of the dish.
10 return to the oven for another 10 minutes, or until the chicken is golden and cooked through.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 heat broiler to medium. mix together turkey, garlic, poblano pepper, mint (if used), cilantro, worcestershire sauce and salt and pepper to taste.
2 shape mixture into 4 patties, then spray with olive oil spray.
3 broil for 5 minutes on each side, or until well browned and cooked through. serve in buns with your choice of condiments.

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Servings: 4
36 ounces ahi tuna steaks, 1-inch thick (or 4 boneless skinless chicken breasts)
2 tablespoons olive oil or 2 tablespoons peanut oil
fresh ground pepper
3 tablespoons butter
1/3 cup green onion
2 tablespoons ginger, fresh grated
4 garlic cloves, pushed through garlic press
8 ounces shiitake mushrooms, sliced
2 tablespoons soy sauce (i suggest low-sodium)
1 1/2 cups whipping cream
3 tablespoons lime juice, fresh squeezed
1/4 cup cilantro
6 cups baby greens (optional) or 6 cups spring greens (optional)
3 cups wasabi mashed potatoes (optional)
cilantro (optional) or chives, for garnishing (optional)

1 heat oven to 200 degrees.
2 heat a skillet on your stove to medium high.
3 grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
4 add oil to the pan. when it's very hot, add the tuna steaks, pepper side down. cook for 1-2 minutes per side, until seared but still rare in the center. remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
5 in the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. sautee for a minute, just until the garlic becomes translucent (don't let it brown).
6 add shiitakes and cook, without stirring, until they brown slightly. add the soy sauce and cream. let it cook until it thickens enough to coat the back of a spoon. add the lime juice and cilantro.
7 serve tuna, fish or chicken hot atop a bed of greens. add wasabi mashed potatoes alongside. top all with the sauce, and garnish with cilantro or chive sprigs.

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Servings: 6
1 1/2 lbs cooked chicken (i use the rotisserie type you buy in the super markets)
1 (1 ounce) package taco seasoning
1 (14 1/2 ounce) can chicken broth
1 (4 -8 ounce) can green chilies
1/2 medium onion, diced (or more if you like)
1 teaspoon ground cumin
1/2 teaspoon chili powder
chopped fresh cilantro (optional)
chopped jalapeno pepper (optional)

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

1 put the thighs into a bowl. mix together the soy sauce and vinegar and pour over the thighs.
2 sprinkle over the top of the thighs half of the rosemary, half of the all-purpose seasoning, and salt and pepper.
3 sit in the fridge for 1-3 hours (even overnight if you wish), covered. turning the thighs occasionally.
4 preheat the oven to 280 degrees celcius. place the chicken thighs upside down in baking trays, pour over half the marinade, and cook on that high temperature for 15minutes.
5 turn oven down to a more reasonable 180 degrees celcius. turn the thighs over skin side up and pour over the rest of the marinade, and sprinkle with the remainder of rosemary and all-purpose seasoning. extra salt and pepper too if you like. cook for approximately half an hour or until juices run clear.
6 i served mine with a honeyed and sugarred vege stirfry, was delicious!

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

1 toss the chicken with the soy sauce, 1 t. of the mayo and the sliced shallot. cover and let marinate in the fridge for about 1 hour.
2 in another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
3 heat up a grill pan on high heat. grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. put the shallots on after you flip the chicken. if you add the shallots right away, they will get too done.
4 spread the mayo on the cut sides of the toasted baguette and then spread with sriracha (to taste -- it's spicy). * i actually like to make a mixture in a bowl of the mayo and sriracha, then spread it onto the bread. on th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. top with the grilled chicken and shallot slices. lay the cilantro sprigs, if using, over the chicken and close the sandwich.
5 cut the sandwich crosswise into 6 pieces and serve!