#ChickenRecipe

[selinaeliott]

Happy Game Day! Hope everyone has a great day. 

[pupswithchopsticks]

Chicken Satay with Peanut Sauce Recipe

This Chicken Satay with Peanut Sauce recipe features authentic flavors in the easiest recipe you’ll ever try! You’ll get the tastiest chicken marinated in coconut cream, curry powder, and spices that are grilled over an open flame and brushed with a light coconut cream glaze. It’s then served with a homemade peanut sauce that takes this dish to the next level!

[therealcoolfooddude]

(via Roast Chicken with Apricots) This roast chicken with apricots has a savoury-sweet sauce made from pan juices and apricot butter, ideal for a holiday or leisurely weekend.

[flexitarianfoodie]

Credit: https://zestylimes.com/fried-chicken-recipe-without-buttermilk/

[laura-bitoni]

Best Chicken Chops with Pineapple

One of the most popular holiday classics of my childhood was chicken nuggets with pineapple and cheese. Sometimes I cook this dish just to be nostalgic

ingredients :

1kg – chicken fillet 1 – Can canned pineapple rings 200g – hard cheese 2 eggs ground black pepper, salt to taste

Method :

Wash the fillet, cut it into thin plates, lightly beat off, salt, and sprinkle with black pepper.

Whisk the eggs a little.

Dip the chops in the egg, and fry in a non-stick pan on both sides until cooked. After turning over to the second side, cover it with a lid.

Put a ring of pineapple or half of it on the chops, depending on the size of the chops.

Sprinkle grated cheese on top.

Place in preheated oven until cheese is melted.

[workaholic02]

[blogfilman]

Cook Chicken Wings with Salt & Pepper! Amazing Recipe and Super Yummy! #saltandpepperwings

[thesexycalendar]

This is a quick and tasty pressure cooker recipe with chicken, chickpeas, tomatoes, and chorizo in a spicy broth. Great for a quick dinner during the week!

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup chorizo, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. 1 cup chicken broth. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Add salt, pepper, cumin, smoked paprika, and cayenne pepper to the chicken thighs to make them taste better. Hot oil should be added to the pressure cooker while it is in saut mode. After browning both sides of the chicken thighs, take them out and set them aside. Put chopped onion and minced garlic in the same pot and cook them until they get soft. Put in the chorizo slices and cook until the flavors come out. Add chicken broth to the pot and scrape the bottom to get rid of any brown bits. Add the chickpeas and cherry tomatoes to the pot along with the browned chicken thighs. Taste and add more salt and pepper if needed. Set the pressure cooker to high pressure for 15 minutes and make sure the lid is on tight. After the food is done cooking, let the pressure naturally drop for 5 minutes. Then, quickly drop any remaining pressure. Sprinkle fresh parsley on top of the chicken, chickpeas, and tomatoes when you serve them over rice or with crusty bread.

Prep Time: 15 minutes

Cook Time: 15 minutes

Valerie G

[borokaw]

This Apricot Glazed Chicken recipe offers a perfect blend of sweet and savory flavors. The tender chicken breasts are coated in a sticky apricot glaze infused with soy sauce, Dijon mustard, garlic, and ginger, creating a delightful dish that's sure to impress.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1 cup apricot preserves. 2 tablespoons soy sauce. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon olive oil. Sesame seeds optional, for garnish.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Mix apricot preserves, soy sauce, Dijon mustard, minced garlic, and grated ginger together in a small saucepan. Over medium-low heat, mix everything together well and let it thicken a bit, about 5 minutes. A skillet that can go in the oven should have olive oil in it. It will take about two to three minutes on each side for the chicken breasts to get brown. Don't use all of the apricot glaze on the chicken breasts; save some for later. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is cooked all the way through and the glaze has turned caramelized. Take it out of the oven when it's done and brush it with the rest of the apricot glaze. If you want, you can sprinkle sesame seeds on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Steph Jones

[hrpixelart]

This deliciously oven roasted chicken is easy to prepare and yields juicy meat with crispy, flavorful skin. The combination of herbs and spices, along with a hint of lemon, creates a mouthwatering aroma and taste that's perfect for any meal.

Ingredients: 1 whole chicken about 3-4 pounds. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 lemon, halved. Fresh herbs rosemary, thyme, or parsley for garnish optional.

Instructions: Preheat oven to 425F 220C. Remove giblets from chicken cavity and pat dry with paper towels. Rub olive oil all over the chicken, then season with salt, pepper, paprika, garlic powder, and onion powder, ensuring even coverage. Squeeze lemon halves over the chicken and place them inside the cavity. Truss the chicken if desired. Place chicken breast side up on a rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165F 75C and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving. Garnish with fresh herbs if desired, then serve and enjoy!

Lawrence Bishop

[viv-ha]

This easy 6-ingredient slow cooker honey soy chicken is perfect for busy days. Just toss everything into the slow cooker and let it work its magic. The result is tender, flavorful chicken with minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup low-sodium soy sauce. 1/2 cup honey. 1/4 cup ketchup. 2 cloves garlic, minced. 1 tablespoon cornstarch mixed with 1 tablespoon water optional, for thickening.

Instructions: In a bowl, whisk together soy sauce, honey, ketchup, and minced garlic. Place chicken breasts in the slow cooker. Pour the sauce over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. Optional: If you prefer a thicker sauce, remove chicken and whisk in cornstarch mixture. Return chicken to slow cooker, stir, and cook for an additional 15-30 minutes. Serve over rice or with your favorite side dishes. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Hugo K

[losojosdemuerte]

A delicious copycat recipe inspired by Outback Steakhouse's Alice Spring's Chicken. Tender chicken breasts topped with honey mustard, BBQ sauce, mushrooms, bacon, and melted cheese.

Ingredients: 4 boneless, skinless chicken breasts. 6 slices bacon. 1/4 cup honey mustard sauce. 1/4 cup BBQ sauce. 1 cup sliced mushrooms. 1 cup shredded Monterey Jack cheese. 2 tablespoons chopped green onions optional.

Instructions: Warm the oven up to 190C 375F. Cook bacon in a pan until it gets crispy. Take the bacon out of the pan and set it aside. Leave the fat in the pan. Before you add the chicken breasts, make sure both sides are browned. This should take about 5 minutes per side. Put honey mustard sauce and BBQ sauce in a small bowl and mix them together. Cover all of the chicken breasts with the spread. Put cooked bacon and sliced mushrooms on top of each chicken breast. Add some chopped Monterey Jack cheese on top. It should be baked in a hot oven for 15 to 20 minutes, or until the chicken is done and the cheese is melted and bubbly. If you want, you can add chopped green onions as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Francis W

[sitamae]

With this Instant Pot Whole Chicken recipe, you can make chicken that is tender and full of flavor with little work. The spices make a tasty seasoning, and the chicken stays juicy and tender thanks to pressure cooking.

Ingredients: 1 whole chicken 3-4 pounds. 2 tablespoons olive oil. 1 tablespoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup chicken broth.

Instructions: Rinse the chicken inside and out under cold water. Pat dry with paper towels. In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper to create a spice rub. Rub the spice mixture all over the chicken, ensuring it is evenly coated. Pour chicken broth into the Instant Pot. Place the trivet inside the Instant Pot and set the seasoned chicken on top. Close the lid and set the Instant Pot to Manual/Pressure Cook mode for 6 minutes per pound. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure manually. Carefully remove the chicken from the Instant Pot and let it rest for a few minutes before carving. Serve the chicken with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 6-24

Jim Taylor

[codyberringerart]

The yogurt marinade on these baked chicken legs is creamy and spicy, which makes the chicken tender and flavorful with a hint of heat. It's perfect for an easy and tasty dinner!

Ingredients: 8 chicken legs. 1 cup plain Greek yogurt. 2 tablespoons olive oil. 2 tablespoons lemon juice. 4 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cayenne pepper. 1 teaspoon onion powder. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Olive oil, lemon juice, minced garlic, paprika, cayenne pepper, onion powder, dried thyme, salt, and pepper should all be mixed together in a bowl. Put the chicken legs in the bowl and use the yogurt mixture to cover them all over. Let it sit for at least an hour, or better yet, overnight. Get the oven ready by heating it up to 400F 200C. Line a baking sheet with parchment paper and put chicken legs that have been marinated on it. Heat the oven and put the chicken in it. Bake for 40 to 45 minutes, or until it is golden brown and cooked all the way through. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 45 minutes

Anderson