Chicken AGAIN?!

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Do you ever feel like you have the same thing for dinner every week? Our weekly menu goes like this: chicken, ground turkey, chicken, pasta, chicken, sometimes pork chops, sometimes steak. I get tired of having the same thing for dinner all the time! And it's just my husband and me. I can't imagine having kids to satisfy!

I LOVE chicken but am tired of making the same recipes all the time.  So I went looking for the best chicken recipes that I could find to spice things up a bit. Hope you enjoy!

Chicken Pot Pie

Ingredients

  • 2 cups chopped cooked chicken breast
  • 2 hard-boiled eggs, sliced
  • 1/2 cup thinly sliced carrots
  • 1/2 cup frozen green peas
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 cup chicken broth
  • Salt and pepper, optional
  • 1 1/2 cups instant biscuit mix
  • 1 cup milk
  • 1 stick melted butter

Directions

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Easy Jerk Chicken Kabobs

Ingredients

  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice
  • 1 tablespoon cinnamon stick
  • 1 red onion, chopped
  • 3 green onions, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 cup freshly squeezed OJ
  • 1/4 cup soy sauce
  • 1/4 cup fresh thyme sprigs
  • 1 lime, juiced
  • 3 garlic cloves
  • 1 Scotch bonnet pepper
  • 1 (2-inch) piece fresh ginger, peeled
  • Salt & pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • Mango Salsa (recipe follows) or salsa of your choice.

Directions

In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.

Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.

Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.

Directions for Mango Salsa

  • 2 tablespoons brown sugar
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon hot sauce
  • 1 tablespoon minced ginger
  • 1 mango, diced
  • 1 English cucumber, diced
  • 2 green onions, diced

In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

Tequila Chicken - my FAVORITE!

Ingredients

  • 1/2 cup gold tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
  • 1 tablespoon minced fresh garlic (3 cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 whole (6 split) boneless chicken breasts, skin-on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes.

Glazed Citrus Chicken

Ingredients

  • 4 pounds bone-in chicken thighs (I used boneless/skinless chicken breasts! I never cook with thighs. Just watch your cooking time!)
  • 3/4 cup OJ
  • 2 tablespoons grated orange zest
  • 1 teaspoon salt
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon chiffonade fresh mint leaves
  • 1 1/2 tablespoons chiffonade basil leaves
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons minced shallots
  • 1 tablespoon celery seeds

Directions

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Directions for Glaze

  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 teaspoon minced ginger
  • 1/2 cup orange marmalade (look for marmalade with small rinds)
  • 1/4 cup sweet chili sauce
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup reserved marinade, strained

In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes.

Heroin Chicken Tenders - another favorite!

Ingredients

  • 2 lbs chicken tenders
  • 1 cup grated parmesan cheese
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter

Directions

Preheat oven to 350 degrees F.

Combine all dry ingredients.

Line a shallow pan with foil.

Melt butter in a shallow dish.

Dip each piece in butter then roll in seasoning mixture and place in pan.

Bake for 20-30 minutes or until chicken is done. (Or, if you're in a hurry - broil for 8-10 minutes!)

Goes GREAT on top of a crisp, crunchy salad with ranch dressing!

 

Chicken -n- Rice Casserole

 Ingredients

  • 2 tablespoons butter or vegetable oil
  • 1 medium onion, peeled and diced
  • 3 cups diced, cooked chicken
  • 2 (14 1/2-ounce) cans green beans, drained and rinsed
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 1 (4-ounce) jar pimentos
  • 1 (10 3/4-ounce) can condensed cream of celery soup (I've used cream of mushroom and cream of chicken... Doesn't matter!)
  • 1 cup mayonnaise
  • 1 (6-ounce) box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar
  • Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Buffalo Chicken Mac -n- Cheese

 Ingredients

  • 7 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 cup hot sauce (I use Frank's)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 pound yellow sharp cheddar, cut into 1-inch cubes (about 3 1/2 cups)
  • 8 ounces pepper jack cheese, shredded (about 2 cups)
  • 2/3 cup sour cream
  • 1 cup panko breadcrumbs
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Cumin Grilled Chicken - super 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. Goes great with a salad!

Carribean Grilled chicken

 Ingredients

  • 1 teaspoon allspice
  • 1/4 cup red onion, chopped
  • 1/2 cup green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh OJ
  • 1 tablespoon lime zest
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons jalapeno, seeded, diced
  • 2 teaspoons freshly grated or chopped ginger
  • 1 clove garlic
  • Salt and pepper
  • 4 chicken breasts, bone and skin on
  • Lime wedges

Directions

Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.

Preheat oven to 350 degrees F.

Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.

Squeeze a lime wedge over each piece of chicken and serve.

Chicken with White BBQ Sauce - I love this because it's a nice twist on regular BBQ sauce! Something different!

Ingredients

Sauce:

  • 1 cup mayonnaise
  • 1 cup apple cider vinegar
  • 1 lemon, juiced
  • 1 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

Chicken:

  • Olive oil, for the grill
  • 1 (3 1/2-pound) whole chicken, cut into 8 pieces (I just use boneless/skinless chicken breasts!)
  • Salt and freshly ground black pepper

Directions for the BBQ Sauce

Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.

Directions for the chicken

Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.

Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Serve with the sauce on the side to dip your chicken in!

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Comments 2 comments

Appreciate Life profile image

Appreciate Life 6 years ago from KAJANG, MALAYSIA

Useful and detail hub. Great job!!


North Wind profile image

North Wind 6 years ago from The World (for now)

Great Hub! I could always use more chicken recipes!

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