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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 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
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Cajun Chicken Alfredo
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Chicken Tetrazzini
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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 BBQ chicken and chorizo salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make BBQ chicken and chorizo salad.

Ingredients

4 skinless, boneless chicken breasts, cut into chunks
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp chopped fresh tarragon (or 1 tsp dried tarragon)
1 clove garlic, crushed
40g chorizo, thinly sliced
70g rocket
250g cherry tomatoes, cut in half

For the dressing:
4 dollops* Hellmann's Real Mayonnaise
2 tbsp chopped fresh tarragon
(or 1 tsp dried tarragon)
1 tbsp white wine vinegar
freshly ground black pepper
* A dollop is one level tablespoon of Hellmann's Mayonnaise (15ml)

Preparation

Mix the oil, vinegar, garlic and tarragon. Stir in the chicken breast chunks and marinade for 30 minutes.

Thread the marinated chicken and chorizo slices onto pre-soaked wooden skewers and BBQ or grill for around 10 minutes, or until the chicken is cooked through.

Meanwhile mix the rocket and tomatoes to form a salad. Mix the mayonnaise with the vinegar and tarragon and season to taste with freshly ground black pepper, gently stirring through the salad. Remove the chicken and chorizo from the skewers and serve scattered over the salad.

More Chicken Recipes:

Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast

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

Total Time: 2 hr 15 min
Prep 25 min
Inactive 1 hr 0 min
Cook 50 min

Yield: 4 servings
Level: Intermediate

Ingredients

1 whole organic chicken, cut into 10 pieces

Brine:

2 cups water
1 cup light brown sugar
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 tablespoons kosher salt
8 sprigs fresh thyme

Glaze:

2 cups teriyaki sauce
1/4 cup honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/2 cup
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish

Directions

Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.

Preheat grill to low-medium heat.

Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.

Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Teriyaki Chicken

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How to Make Chicken Empanada
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad

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

Total Time: 25 min
Prep 10 min
Inactive 5 min
Cook 10 min

Yield: 4 servings (1 serving equals 5 ounces chicken breast)
Level: Easy

Ingredients

Cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.

Per Serving:

Calories 170; Total Fat 6 g; (Sat Fat 1.5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 29g; Carb 0 g; Fiber 0 g; Cholesterol 80 mg; Sodium 360 mg

Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

2008 Ellie Krieger, All Rights Reserved
Show: Healthy Appetite with Ellie Krieger Episode: The Starting Line

More Chicken Recipes:

15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew
How to Make Chicken Stew
Chicken Stew
Lattice-Top Chicken Stew

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 15-Minute Marinated Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 15-Minute Marinated Chicken.

4 Servings | Prep: 15 min. + marinating | Grill: 15 min.

Ingredients

1/4 cup Dijon mustard
2 tablespoons lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Directions

In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; marinate at room temperature for 15 minutes or refrigerate for several hours.
Drain and discard marinade. Grill, uncovered, over medium heat, for 8-12 minutes, turning once, or until a meat thermometer reads 170°. Yield: 4 servings.

Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.

Tasteofhome.com

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Pineapple Chicken Fajitas
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken with Raita Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken with Raita.

Preparation Time 20 - 50 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

90g (1/3 cup) low-fat natural yoghurt
2 tbs korma curry paste
60ml (1/4 cup) fresh lime juice
4 small single chicken breast fillets,
excess fat trimmed, halved horizontally
Olive oil spray
100g baby rocket leaves
1 small red onion, halved, thinly sliced

Raita
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, halved, deseeded, finely chopped
1 garlic clove, crushed

Method

1. Combine the yoghurt, curry paste and 2 tablespoons of lime juice in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  
2. Meanwhile, to make the raita, combine the yoghurt, cucumber and garlic in a medium bowl.
  
3. Preheat a barbecue grill or chargrill over high heat. Spray chicken with olive oil spray. Cook for 2-3 minutes each side or until golden.
  
4. Combine rocket, onion and remaining lime juice in a bowl. Season with pepper. Divide chicken and salad among serving plates. Top with the raita and serve

Source
Good Taste - January 2007, Page 47
Recipe by Chrissy Freer  

More Chicken Recipes:

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Glazed Chinese Chicken
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