DAD'S LEMONY GRILLED CHICKEN
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. -Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 528 calories, Fat 39g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 318mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
LUCKY'S QUICKIE CHICKIE
Fresh basil is essential to get that fresh burst of flavor with a hint of sweet and sour in this dish. The ingredients are all on hand when my herb garden is in season! Add a salad and a favorite vegetable for a quick weeknight meal.
Provided by Lucky Noodles
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 5.3 g, Cholesterol 48.5 mg, Fat 6.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 5.2 g
DADDY'S BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 4h32m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours.
- Preheat the grill to medium.
- Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving.
BIG DADDY'S DOWNTOWN ROASTED CHICKEN
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the chipotles, adobo sauce, garlic, shallots, lime juice, cilantro, olive oil, salt and pepper into a blender. Pulse the marinade until smooth and emulsified. Rub each chicken liberally with the marinade.
- Arrange the chickens on a half sheet pan with a rack. Roast until cooked through, about 60 to 75 minutes. Remove from the oven and allow them to rest for about 15 minutes. Carve 1 chicken and arrange it on a serving platter. Serve. Reserve the remaining chickens for recipes that use roast chicken.
BUFFALO CHICKEN CHEESE BALLS
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Time 30m
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
MY DAD'S FAVORITE CHICKEN & NOODLES
This is a good recipe for those nippy fall days - it will certainly warm you up. "Comfort food" at it's best!
Provided by Mary Scheffert
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put water, bouillion cubes& chicken broth in large pot (5 quart Dutch oven or stock pot).
- Place on medium heat& bring to a boil.
- While broth mixture is heating up, chop celery, carrots& onion- add to broth.
- Add garlic, parsley flakes, salt& pepper (taste first before adding the extra salt- bouillion cubes can be very salty!) Bring broth back to a boil& let vegetables cook in the broth for approximately 10 minutes.
- Clean chicken breasts& remove any membranes, fat&/or tendons.
- Cut into 1/2-1 inch pieces.
- Add chicken pieces to broth/vegetable mixture& bring back to a boil.
- When chicken is cooked, add frozen noodles to pot; cover& simmer until noodles are tender& broth is thickened.
- Serve with biscuits- YUMMY!
Nutrition Facts : Calories 119.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 37.8, Sodium 1080.2, Carbohydrate 6.3, Fiber 1.3, Sugar 2.7, Protein 16.7
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