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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Red Rocker Margarita Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Red Rocker Margarita Chicken.

Total Time: 4 hr 30 min
Inactive 4 hr 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

    2 jalapenos, thinly sliced rounds
    3 tablespoons fresh cilantro leaves
    4 tablespoons tequila (recommended: Cabo Wabo Reposado)
    1 tablespoon garlic, minced
    1 teaspoon red chili flakes
    1 teaspoon ground cumin
    1 tablespoon dried oregano
    2 limes, juiced
    2 teaspoons salt, divided
    4 boneless skinless chicken breasts
    2 red bell peppers, roasted, skinned, seeded, julienne
    1 cup all-purpose flour
    1 teaspoon granulated garlic
    2 cups canola oil
    4 Kaiser rolls
    4 tablespoons mayonnaise
    1/4 green cabbage, thinly sliced
    1/4 red onion, thinly sliced
    4 ounces provolone cheese, sliced

Directions

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Chase the Worm 

More Chicken Recipes:            

30-minute roast chicken 
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Balsamic Chicken Drumettes Recipe. Enjoy our collection of quick & easy recipes and learn how to make Balsamic Chicken Drumettes.

Total Time: 2 hr 45 min
Prep 10 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

    1/2 cup balsamic vinegar
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    5 sprigs of rosemary
    5 garlic cloves, halved
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Potluck Party

More Chicken Recipes:            

Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans

Save and Share Balsamic Chicken Drumettes recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try John McCain Chicken Queso Burger Recipe. Enjoy our collection of quick & easy recipes and learn how to make John McCain Chicken Queso Burger.

Total Time: 1 hr 33 min
Prep 15 min
Inactive 1 hr 0 min
Cook 18 min

Yield: 6 burgers
Level: Easy

Ingredients

1 lemon
1 lime
1 orange
1/2 teaspoon chili powder
1/2 teaspoon adobo all-purpose seasoning
1 tablespoon extra-virgin olive oil
6 6-ounce skinless, boneless chicken breasts
3/4 cup fresh tomato salsa, plus more for serving
6 slices pepper jack cheese (about 8 ounces)
6 challah rolls or other soft rolls, halved
1 Hass avocado, sliced

Directions

Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.

Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.

Recipe courtesy the M Street Bar & Grill, Washington, DC. for Food Network Magazine

More Chicken Recipes:        

Provencal Chicken Burgers With Pissaladiere Topping
Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup
One-pot chicken chasseur  

Save and Share John McCain Chicken Queso Burger Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Carolina-Style Barbecue Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Carolina-Style Barbecue Chicken.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Chicken Recipes:

BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie

Save and Share Carolina-Style Barbecue Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

More Chicken Recipes:

Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo

Save and Share Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy Baked 'Fried' Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy Baked 'Fried' Chicken.

Total Time: 1 hr 10 min
Prep 20 min
Cook 50 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

Recipe courtesy Cat Cora for Food Network Magazine

More Chicken Recipes:

Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo

Save and Share Crispy Baked 'Fried' Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provencal Chicken Burgers With Pissaladiere Topping Recipe. Enjoy our collection of quick & easy recipes and learn how to make Provencal Chicken Burgers With Pissaladiere Topping.

Total Time: 50 min
Prep 15 min
Cook 35 min

Yield: 4 servings
Level: Easy

Here, the burgers are made to carry the flavor of a traditional French sausage. The burgers are then topped with cheese, caramelized onions with olive and anchovy - the topping of my favorite tart. Ooo-la-la!

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
2 large onions, very thinly sliced
Salt and freshly ground black pepper
1/3 cup pitted chopped black olives, nicoise or kalamata,
1 tablespoon anchovy paste
2 pounds ground chicken
1 tablespoon dried herbes de Provence
1 teaspoon fennel seed
2 teaspoons lemon zest
2 cloves garlic, minced or finely chopped
4 slices Swiss cheese
4 crusty rolls, split and lightly toasted
4 red or green lettuce leaves
Potato chips, for serving

Directions

Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove.

While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Sidewalk Cafe Supper

More Chicken Recipes:       

Italian stuffed chicken
Creamy pesto chicken with roasted tomatoes
Pan-fried chicken in mushroom sauce
Chicken noodle soup
One-pot chicken chasseur
Mustard-stuffed chicken

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Real Chicken Nuggets Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Real Chicken Nuggets.

Serves 4

Ingredients

1 egg
½ a teaspoon garlic powder
225g bread brown or white
125ml milk
900g diced chicken
¼ teaspoon paprika

Method

First, preheat the oven to gas mark 6/200 degrees c. Toast bread until a light brown. Then break up into small peices, crust too.

Reduce to fine crumbs in the food processor.Add garlic powder and paprika, and whizz again.

Place the breadcrumbs in a large plastick bag or a deep tray.Beat the egg in a large bowl with the milk, and add the diced chiken, in bathches if necessary.

Transfer the chicken pieces to the bag or tray of breadcrumbs and toss to coat evenly.

Arrange the crumbed chicken on a lightly greased baking sheet, and bake in a preheated oven for approximatley 10 mins until browned and crisped, and cooked through.

From Tesco Realfood

More Chicken Recipes

Chicken with tarragon sandwich
Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa

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