Honey Chicken Marinade

Ingredients:

  • 2/3 cup honey
  • 1/4 cup ketchup
  • 1/3 cup soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 black pepper
  • 1/4 teaspoon red pepper flakes

Directions:

  1. Combine all ingredients and mix thoroughly.
  2. Marinate chicken 1 to 6 hours.

Coke Brined Fried Chicken

Ingredients:

  • 5 cups Coke
  • 1 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 4 cloves garlic, sliced
  • 4 teaspoons hot sauce
  • 6 chicken thighs and 6 legs
  • 3 cups flour
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper

Directions:

  1. In a large bowl combine the coke, salt, thyme, garlic and hot sauce.
  2. Pour over the chicken parts.
  3. Let marinade about 6 hours.
  4. In a large bowl, combine the flour, salt, pepper, paprika, onion powder, garlic powder and cayenne pepper.
  5. Coat the chicken with the flour mixture.
  6. Fry until golden brown.
  7. Finish at 350 until the juices run clear.

Chicken Fajita Casserole

Ingredients:

  • 1 rotisserie chicken
  • 1 cup diced onions
  • 1 cup diced peppers
  • 2 cans Ro*Tel fire roasted tomatoes
  • 8 ounces sour cream
  • 2 cups instant rice (Such as Minute Rice)
  • 1 can cream of chicken soup
  • 1 1/2 cups low sodium chicken  broth
  • 1 package of fajita seasoning
  • 8 ounces Mexican blend cheese

Directions:

  1. Shred the chicken into a bowl.
  2. Saute the onions and peppers in oil until softened.
  3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
  4. Carefully fold in the chicken.
  5. Put in a greased 9×13 pan.
  6. Bake at 350 for 25 minutes.
  7. Take out of oven and sprinkle the remaining cheese over the casserole.
  8. Return to the oven and bake for another 5 minutes.

Teriyaki Pineapple Chicken

Ingredients:

  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoon paprika
  • 4-6 pounds chicken legs and thighs
  • 1/2 cup canola oil
  • 20 ounce can of crushed pineapple
  • 1/2 cup water or chicken broth
  • 1/4 cup packed brown suger
  • 1/2 cup Worcestershire
  • 1/2 cup yellow mustard
  • 4 teaspoon corn starch
  • 2 tablespoons cold water

Directions:

  1. Preheat oven to 350.
  2. In a small bowl, combine garlic, salt, pepper and paprika.
  3. Sprinkle mixture over chicken and let sit.
  4. Heat the oil in a pan over medium high heat.
  5. Brown chicken and place into a roasting pan.
  6. In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
  7. Pour over chicken.
  8. Baked covered 1 1/2-2 hours.
  9. Uncover and cook for an additional 20-30 minutes.
  10. Remove chicken to a platter and keep warm.
  11. Transfer liquid into a small saucepan.
  12. Bring to a boil.
  13. Combine cornstarch and water.
  14. Add to liquid and let thicken.
  15. Pour over chicken and serve.

Adapted from:  http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks

Buttermilk Fried Chicken

Ingredients:

  • 1 quart buttermilk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 3-4 pounds chicken pieces
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoon garlic powder
  • 2 tablespoon onions powder
  • 1/2 teaspoon cayenne pepper
  • 2-3 cups vegetable oil for frying

Directions:

  1. Whisk together the buttermilk, salt, pepper, and cayenne in a bowl.
  2. Place the chicken into a flat container with a lid or in a gallon zip lock bag.
  3. Pour the buttermilk mixture over the chicken.
  4. Marinate in the refrigerator for 4 to 8 hours.
  5. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, onion powder and cayenne in another plastic bag or bowl and combine.
  6. Transfer one marinated chicken piece at a time into the dry ingredients, and shake well to ensure complete coverage.
  7. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  8. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil.
  9. When the oil is hot, shallow fry the chicken in batches until golden brown.
  10. Place on a cookie tray and bake at 350 for 30-45 minutes or until the chicken reaches 165 degrees internally.

Source: My kitchen

Bacon and Cheese Stuffed Chicken Breasts

Ingredients:

  • 2 good sized chicken breasts
  • 1 sleeve of Ritz crackers
  • 3/4 cup of Italian Blend shredded cheese
  • 1 medium onion
  • 1/2 pound bacon
  • 2 tablespoons spicy brown mustard
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper

Directions:

  1. In a skillet, cook the bacon until crispy.
  2. Drain on a paper towel and reserve the rendered fat.
  3. In the same skillet, brown the onions.
  4. Drain off the excess fat and set aside.
  5. Meanwhile, in a flat bowl, crush the crackers and season with Italian seasoning and pepper.
  6. In another bowl, combine the mustard and the egg and set aside.
  7. In yet another bowl, combine the bacon, cheese and onion.
  8. Cut a pocket in each chicken breast and stuff with the bacon mixture.
  9. Dip in the egg and then dredge in the crackers.
  10. In a 400 degree oven, bake the chicken 30-40 minutes or until an instant read thermometer reads 165 degrees.

Source:  My kitchen

Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts
  • 1 pound bacon
  • 8 ounce bag spinach
  • 4 ounces mushrooms, thinly sliced
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon garlic, minced
  • 1/2 cup ham, finely diced
  • 1 teaspoon black pepper
  • olive oil
  • chicken rub or seasoning

Directions:

  1. In a skillet, briefly saute the garlic in olive oil.
  2. Add the spinach and cook until it is wilted down.
  3. Drain the excess moisture from the spinach.
  4. In the same skillet, add a bit more olive oil and saute the mushrooms.
  5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
  6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
  7. Stuff the filling into the breasts.
  8. Wrap each breast with bacon (2-3 strips).
  9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

Chicken Paprikash – Gummy’s Style

Ingredients:

  • 2 pounds chicken thighs
  • 4 cups chicken broth
  • 1 large onion, chopped
  • 1 16 ounce container sour cream
  • 1/4 cup paprika

Directions:

  1. In a large pot, combine the chicken, chicken broth and onion.
  2. Cook until done.
  3. Remove the chicken from the broth and shred.
  4. Return the chicken to the pot and add the paprika.
  5. Cook for another 10-15 minutes.
  6. Before serving, whisk in sour cream.
  7. Serve over noodles or spetzle.

Source:  Elek family recipe

Bourbon Braised Chicken

Ingredients:

  • 1 cup yellow mustard
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 5 pounds chicken legs and thighs
  • Chicken rub (we like Weber’s Kickin’ Chicken”)
  • 2 cups chicken broth
  • 4 tablespoons soy sauce
  • 5th bottle of bourbon

Directions:

  1. Preheat the grill to 250.
  2. In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
  3. Coat the chicken on all sides with the mustard slather sauce
  4. Season with the chicken rub.
  5. In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
  6. Place the meat directly on the grill grate.
  7. Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
  8. Transfer the meat to a large sheet of heavy-duty aluminum foil.
  9. Bring up the edges of the foil and add whatever remains of the bourbon sauce.
  10. Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
  11. Return the foil packet to the grill grate.
  12. Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
  13. Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.

Adapted from: http://www.traegergrills.com/recipes/detail/298

Ginger Lime Chicken

Ingredients:

  • 1 whole chicken or chicken parts
  • 1 cup rice wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons garlic, finely minced
  • 1/2 cup brown sugar
  • 2 tablespoons ground ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1/2 stick of butter, softened
  • 3 tablespoons fresh grated ginger
  • 1 lime, zest and juice
  • 2 teaspoons black pepper
  • 1 teaspoon salt

Directions:

  1. Clean excess fat off the chicken but do not remove the skin and pat dry.
  2. In a bowl, combine the vinegar, oil, lime juice, garlic, sugar, ginger, red pepper and salt.
  3. Whisk to combine.
  4. Put your chicken in a large container or bag to marinade and pour the marinade over it.
  5. Let sit in the refridgerator for a few hours to overnight turning at least once.
  6. Prepare the butter by combining the butter, cilantro, ginger, lime zest and juice in a bowl.
  7. Set aside in the refrigerator to firm up.
  8. When you are ready to grill your chicken, remove the meat from the marinade and shake dry.
  9. Season the chicken inside and out with salt and pepper.
  10. Stuff the butter under the skin.
  11. Cook according to your grill instructions.

Source: My kitchen