Best Excite Me Tonight Chicken Recipes

Excite Me Tonight! Chicken! image

Provided by NcMysteryShopper

Time 28m

Yield 4-8 serving(s)

Number Of Ingredients 30

6 small rock cornish game hens or 6 broiler chicken halves
4 -6 garlic cloves, finely minced
1/4-1/2 cup fresh lemon juice (depending on how much you like lemon!)
2 teaspoons fresh thyme, chopped
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper, fresh
1/2 cup olive oil
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 large lemon, juice of
salt (to taste)
fresh ground pepper (to taste)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup unsalted butter, melted or 1/2 cup olive oil
1 large lemon, juice of
salt (to taste)
fresh ground pepper (to taste)
1/2 cup olive oil
2 tablespoons ground coriander
1 onion, grated
3 garlic cloves, finely minced
1 teaspoon cayenne pepper

Steps:

If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non-reactive container; if using whole birds, butterfly them; if using broiler halves, leave whole; select one of the marinades, then combine the ingredients for it in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.
Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.
Remove the meat from the marinade, reserving the marinade; if using chicken cubes thread onto skewers; place skewers, butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.
Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; Whole Cornish hens (18-24 oz) 45-55 minutes; Whole capon (4-8 lbs) 15-20 min a pound; Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side - Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Nutrition Facts : Calories 1170.4, Fat 101.6, SaturatedFat 29.6, Cholesterol 214.2, Sodium 765.6, Carbohydrate 16.5, Fiber 4.1, Sugar 5.7, Protein 52

Mediterranean Herb Baked Chicken image

Provided by MarieRynr

Time 9h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro, plus
1 whole fresh cilantro stem, for garnish
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
3 lbs skinless chicken thighs, bone in or 3 lbs chicken pieces
1 (14 1/2 ounce) can chopped plum tomatoes
1/2 cup chicken broth
1/2 cup chopped green olives
1 tablespoon capers, rinsed
1 tablespoon grated lemon, zest of
2 teaspoons fresh lemon juice
salt
cooked rice, to serve

Steps:

Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
Stir to blend.
Add the chicken, turning to coat, and arrange in a single layer.
In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
Preheat oven to 400*F.
Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.