Category Archives: Chicken

Mexican Grilled Chicken

Mexican Grilled Chicken

1 package chili seasoning mix or taco seasoning mix
1 (15 ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon garlic salt
2 tablespoons lemon juice
1/2 cup water
3 pounds chicken pieces

Combine all ingredients except chicken, mixing well. Add chicken pieces; cover and marinate in refrigerator 2 or 3 hours, turning occasionally.

Grill chicken over medium coals, turning and basting with marinating sauce frequently. Cook 45 minutes or until done. While chicken is cooking, heat remaining marinating sauce in heatproof pan on back of grill. Serve hot sauce with grilled chicken.

Chicken Beer Bake

Chicken Beer Bake

1 whole chicken, cut up (OR) 3 large chicken breasts
3 teas. soy sauce
1 (3 oz.) can sliced mushrooms, drained
1/2 cup beer
2 cans cream of chicken soup

Place chicken in pan. Pour beer over chicken. Mix soy sauce and soup together and pour over chicken. Bake 350 degrees for 60 minutes.

Bacon Garlic Chicken Breasts

Bacon Garlic Chicken Breasts

1/4 c Butter or margarine
1 Clove garlic; minced
2 ts Dried parsley flakes
1 ts Grated lemon rind
1/4 ts Salt
1/8 ts Hot pepper sauce
2 Whole chicken breasts (1 lb. each); halved
4 Bacon slices; cut in half

Place butter and garlic in 12 x 7-inch baking dish. Microwave for about 1 minute on High or until garlic is par- Italy cooked. Add remaining ingredients, except chicken breasts and bacon; mix well. Roll chicken breasts in seasoned butter; arrange skin side up and thick edges toward outside in buttered baking dish. Lay 2 half slices of bacon on each chicken breast. Cover dish with waxed paper. Microwave for 14 to 18 minutes on High or until meat is no longer pink in center. Let stand about 5 minutes before serving.

Spicy Cajun Gumbo

Spicy Cajun Gumbo

1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 tablespoons Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 tablespoons olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice)
2 tablespoons all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice

Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun
Seasoning Blend in a crockpot on high heat. In a medium skillet,
saute onion, carrots, bell peppers corn and garlic in olive oil for
about 10 minutes or until softened. Add to crockpot. In same skillet,
brown sausage on all sides over medium-high heat. Reduce heat, cover
and cook through (about 10 minutes). Slice sausage into 1 inch pieces
and add to crockpot. Pour out all but about 2 tablespoons of the
sausage fat. Add flour to fat and stir constantly over medium-high
heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockpot, lower heat, cover
and cook for 6-8 hours. About 15 minutes before serving, stir in the
shrimp. Season to taste with salt, and pepper. Serve over rice.

 

Asian Grilled Chicken

Asian Grilled Chicken

1/4 c Rice vinegar
2 tb Black bean paste
1/4 c Minced garlic
2 tb Minced fresh ginger root
1/2 c Minced scallions
1 tb Soy sauce
1 tb White wine
1 tb Dry mustard
1 tb Liquid hot pepper sauce
1 ts Peanut oil
1 lb Boneless skinless chicken breast
Combine all ingredients and mix well. Cover and chill for 2-4 hours or overnight. Remove chicken from marinade, drain well.

Grill 5 minutes per side or until cooked or, bake at 375 for 30 minutes(until juices run clear when pierced with a fork). Remove to a serving platter. Heat marinade until boiling and reduce a little. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired.