Chicken Archives

Category: Chicken

28
May
2021

Asian BBQ Chicken Wings (Air Fryer)

categories: Air Fryer Recipes, Appetizers, Chicken, Main Dishes

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Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, & curry powder, then cooked until crispy in an air fryer!

If you enjoy flavor-filled chicken wings, this is a GREAT recipe! Cooked in an air fryer (using HOT air), these wings will be wonderfully yummy and crispy! The wings are first marinated in a delicious made-from-scratch (easy) Asian BBQ sauce, then cooked. The marinade is cooked until it forms a thick sauce, which is then poured over the cooked wings for serving. Oh my goodness.. they are sooo good!

NO AIR FRYER? If you do not have an air fryer, you can bake these chicken wings! Follow instructions for this recipe until the cooking time. For baking instructions, see my note in the printable recipe card (located at the bottom of the page) for details.

These Asian BBQ chicken wings have now become one of my favorite ways to enjoy this “snack”, “appetizer” or “meal”. The flavor is amazing, and my husband and I love them! I found the original recipe in an old cookbook of mine called “The Best Of Cooking Light”. The original recipe was for baked chicken thighs, but I adapted the recipe for wings and the use of an air fryer. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Asian-Inspired Sauce To Marinate The Wings

Making the Asian BBQ sauce for the wings is super easy! Place brown sugar, soy sauce, fresh lime juice, minced garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir these ingredients well, until they have been fully combined.

This is the marinating sauce for the chicken wings. See how easy that was? Place the chicken wings in a large re-sealable plastic bag OR in a shallow large container with a tight-fitting lid. Pour the sauce over the wings, and toss to coat them well. Seal or cover the bag/container, and marinate wings in the fridge for 4-6 hours (or overnight). Turn the wings occasionally to ensure they stay coated with marinade.

After Marinating Is Done, Cook the Asian BBQ Sauce

Once the chicken wings have been marinated, remove the wings from the bag or container and SAVE THE MARINADE. Pour the marinade into a saucepan, where it will be cooked to safely “kill off” any harmful bacteria (from contact with raw chicken) and to thicken it into a sauce to cover the chicken wings once they are cooked.

Bring the sauce to a full boil, and then cook on medium heat for 2 minutes, stirring often. As the liquid reduces slightly, the sauce will thicken. Set aside until chicken wings have been cooked. You can quickly reheat it before adding to the chicken, if desired.

Cooking The Asian BBQ Chicken Wings In An Air Fryer

After the chicken wings have marinated 4-6 hours, they are ready to cook. Place the wings into the basket of your air fryer, trying not to overcrowd them, if possible (for best browning). You may need to cook these in two batches, if necessary.

Cook the Asian BBQ chicken wings at 380°F. for 12 minutes, then flip them to the other side and cook 12 more minutes. Increase the temperature of the air fryer to 400°F.and cook 3-4 more minutes.

Once the chicken wings are fully cooked, transfer them to a large bowl. Immediately pour the Asian BBQ sauce over them, and toss to fully coat with the sauce.

Time To Eat!

Once the wings are coated with the sauce, it’s time to serve them. If desired, sprinkle the wings with sliced green onions and/or sesame seeds before serving (optional). I usually just sprinkle them with sesame seeds.

Be sure to serve them with several napkins, because these bad boys are sticky and messy good! There is so much flavor, we eat them without any sauce for dipping… you really don’t need any! YUM!

I hope you enjoy these Asian BBQ Chicken Wings. We sure do. Thanks for stopping by today, and trust you will come back again soon for more delicious recipes. Take care, and have a GREAT day!

Looking For More Air Fryer Recipes?

You can find all of my blog’s recipes in the Recipe Index, located at the top of the page. I have quite a few air fryer recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: The cookbook “The Best Of Cooking Light”, page 219, published by Oxmoor House, Inc. in 2004

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Asian BBQ Chicken Wings

Prep Time

5 mins

Cook Time

27 mins

Inactive Marinating Time

4 hrs

Total Time

4 hrs 32 mins

Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

Category: Appetizer, Main Dish, Snack

Cuisine: Asian

Keyword: Asian BBQ chicken wings

Servings: 3 (6 wings per serving)

Calories Per Serving: 541 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup packed brown sugar
¼ cup low-sodium soy sauce
1 Tablespoon fresh squeezed lime juice
3 large garlic cloves , minced
½ teaspoon crushed red pepper flakes
¼ teaspoon curry powder
2½ pounds chicken wings (approx. 18-20 wings)
sesame seeds and/or sliced green onions for garnish , optional

US Customary - Metric

Instructions

Place brown sugar, soy sauce, lime juice, garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir well, until fully combined.
Place chicken wings in large re-sealable plastic bag OR in a shallow container with tight-fitting lid. Pour sauce over wings; toss to coat; seal bag or container. Marinate wings in fridge 4-6 hours (or overnight). Turn wings occasionally so they stay coated with marinade.
Remove marinated wings from container and SAVE THE MARINADE. Pour the marinade into a saucepan. Bring sauce to a full boil; cook on medium heat for a full 2 minutes, stirring often. It is essential you fully cook the sauce to "kill off" any bacteria from it's exposure to raw chicken. As liquid reduces slightly, sauce will thicken. Set aside sauce until wings have cooked. You can quickly reheat sauce before adding to the chicken, if desired.
After wings have marinated, they're ready to cook. Place wings into basket of air fryer, trying not to overcrowd them, if possible (for best browning), in batches, if necessary. Cook at 380°F. for 12 minutes, flip them to other side and cook 12 more minutes. Increase temperature of air fryer to 400°F. and cook 3-4 more minutes.
Transfer wings to large bowl. Immediately pour sauce over them; toss to coat with sauce. Sprinkle with sliced green onions and/or sesame seeds, if desired; serve and enjoy!

Recipe Notes

NOTE: If baking, cook at 400 degrees F for 35-40 minutes. When done, place them under the broiler (about 8" below heating element) to further brown them, if desired.

Nutrition Facts

Asian BBQ Chicken Wings

Amount Per Serving (1 (6 wings))

Calories 541 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 157mg52%

Sodium 869mg38%

Potassium 408mg12%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 18g20%

Protein 39g78%

Vitamin A 403IU8%

Vitamin C 4mg5%

Calcium 51mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

07
May
2021

Yum Yum Chicken

categories: Chicken, Main Dishes

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Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Many, MANY years ago I came up with a recipe for super simple, easy to make, baked chicken. Our family liked the chicken the first time I made it, and said it was yummy. So I named it Yum Yum Chicken. True story. Nothing exciting about it, but that’s how it got it’s name, and I’ve been making this simple dish ever since!

Honestly, this could NOT be any easier to make, and it really does taste yummy, especially when served with steamed rice, which goes perfectly with the simple sauce that tops the pieces of chicken. I originally came up with this ridiculously easy recipe by “dinking around in the kitchen” to see what I could come up with.

Basically I was looking for something that wouldn’t take too much time to prepare. I worked full-time when our sons were growing up, so anything that was quick, easy, and filling to make for dinner (after work) was always a winner! This recipe only takes about 10 minutes of preparation before throwing it in the oven. HOORAY! Let me show you how easy it is to make yum yum chicken:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce For The Chicken

The sauce will go on top of the chicken when it is baked. It is SO EASY to make! In a medium sized bowl, combine a can of cream of mushroom soup, a can of cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give these ingredients a stir to fully combine (the sauce will be fairly thick). Set the sauce aside.

Prepare The Chicken For Baking

Preheat your oven to 375° F. Place a cut up chicken (8 pieces) in a lightly greased or sprayed 9″ x 13″ baking dish in a single layer. Pour or spoon the sauce over the chicken, spreading the sauce to make sure all the chicken pieces are covered. And now, just like that, the only thing left to do is BAKE the yum yum chicken!

Bake The Yum Yum Chicken

Bake the chicken at 375° F., uncovered, for one hour. When done, the chicken will be cooked to an internal temperature of 165° F., and the sauce will be golden brown and bubbly around the edges of the pan. Remove the pan from the oven, and let the chicken rest 3-4 minutes before serving.

Serving Yum Yum Chicken

Place pieces of the chicken onto serving plates. Spoon some of the extra sauce over the chicken, and serve. I recommend serving rice on the side with this dish, because it tastes so good with the sauce!

That’s it! See how EASY this yum yum chicken was to make? YEP. It is a great recipe that you can quickly put together, then go rest or do something else while it bakes! That’s my kind of recipe! The baked chicken tastes good, too!

Thank you for stopping by today for a visit. I hope you’ll have the chance to make yum yum chicken for those you love. Have a great day, and come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Yum Yum Chicken

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Category: Dinner, Entree

Cuisine: American

Keyword: baked chicken, yum yum chicken

Servings: 6

Calories Per Serving: 337 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pound whole chicken , cut into 8 pieces
10.5 ounces cream of mushroom soup (1 can)
10.5 ounces cream of chicken soup (1 can)
¼ cup dry white wine (can substitute red)
¼ cup milk
1 large celery stalk (or 2 medium), sliced
¼ large green bell pepper , chopped
¾ envelope dried onion soup mix

US Customary - Metric

Instructions

Preheat oven to 375°F. Lightly grease or spray a 9x13 baking dish.
In a medium sized bowl, combine cream of mushroom soup, cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give ingredients a stir to fully combine (sauce will be fairly thick ). Set aside.
Place cut up chicken (8 pieces) in prepared baking dish in single layer. Pour or spoon sauce over chicken, spreading sauce to make sure all chicken pieces are covered.
Bake at 375° F. (uncovered), for one hour. When done, chicken will be cooked to an internal temperature of 165° F. and sauce will be golden brown and bubbly around the edges of pan. Remove pan from oven; let chicken rest 3-4 minutes before serving. Spoon extra sauce over each piece of chicken, to serve. Enjoy!

Recipe Notes

PLEASE NOTE: The caloric calculation is an ESTIMATE only, based on the total calories of all the recipe ingredients divided by 8 servings (or pieces) of chicken. Your calorie count will differ slightly, depending on the piece of chicken eaten, and the net weight of each piece (i.e. breast, leg, wing, etc.).

Nutrition Facts

Yum Yum Chicken

Amount Per Serving (1 g)

Calories 337 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 89mg30%

Sodium 1183mg51%

Potassium 364mg10%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 291IU6%

Vitamin C 7mg8%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Apr
2021

Greek-Style Chicken Wings

categories: Appetizers, Chicken, Main Dishes

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Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! These marinated wings are served with homemade tzatziki sauce for dipping.

Do you enjoy eating chicken wings? We sure do! A couple of years ago I purchased an air fryer with some gift cards I was given on my birthday. That was the beginning of my love for cooking (and eating) chicken wings.

This recipe for Greek-style chicken wings is simple. The wings can either be baked in the oven OR can be prepared in an air fryer, whichever is most convenient for you. I have included directions for both in the recipe card.

Greek-style chicken wings are marinated several hours, so remember to plan ahead if you are making this recipe! The marinated, seasoned wings are then cooked, then served with a simple Greek inspired homemade tzatziki sauce for dipping. It’s an easy recipe to prepare, and the wings taste wonderful! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Marinating The Greek-Style Chicken Wings

Because these wings taste best once they have marinated for several hours, be sure to plan ahead! Making the marinade is EASY! Simply combine the ingredients in a bowl. The marinade is made from lemon juice, olive oil, honey, oregano, garlic, and salt.

Once fully combined, pour the marinade over the chicken wings. You can either have the wings in a large re-sealable bag or in a shallow large container with a lid. Turn the wings, to ensure all are coated with marinade, then cover, and refrigerate for 6-8 hours (or overnight).

Make The Tzatziki Sauce For Serving

I also make the dipping sauce ahead of time, because it will need time to fully chill, so the flavors can develop well. The sauce, also known as tzatziki sauce, is made with plain yogurt, feta cheese, chopped cucumber, dill, garlic and salt is a cinch to make!

Place the tzatziki ingredients in a blender or food processor. Blend or process until the sauce is smooth. Transfer the sauce to a small serving bowl, cover, and refrigerate until fully chilled and you are ready to serve. The sauce can be made up to 1 day ahead.

Baking In Oven Directions

If you are BAKING the Greek-style chicken wings, preheat the oven to 400°F. Drain the marinade off the chicken wings (discard the marinade). Place the wings on a wire rack sitting on top of a 9×13 or 15×10 baking pan.

Bake the wings for 35-40 minutes, flipping them over to the other side halfway through the cooking time. Once they have finished baking, I usually turn the oven to BROIL, and keeping the wings about 5-6 inches away, and brown them under the broiler for a couple minutes to help to “darken and crisp them up”. Keep an eye on them so they don’t burn! When browned, they are ready to serve.

Air Fryer Directions

If you are using an air fryer to cook these Greek-style chicken wings, preheat your air fryer to 380° F. Place the marinated wings in the air fryer basket. Lay the wings into the basket, trying to keep as many of them in a single layer as possible.

Cook for 12 minutes, then turn the wings over to the other side. Place the basket back into the fryer, and continue to cook for an additional 12 minutes. Increase the temperature to 400°F., and cook for 4-5 more minutes. When done, the wings should be browned all over, and crispy on the outside. They are now ready to serve.

Serve The Greek-Style Chicken Wings

Serve the Greek-style chicken wings with small bowls of tzatziki sauce for dipping on the side. You can also serve the wings with the traditional slices of carrots and celery on the side, if desired. The carrots and celery taste great, dipped in the sauce, as well.

I hope you enjoy these Greek-style chicken wings, whether you bake them OR air fry them! If you like wings, be sure to check out my yummy recipes for baked Asian chicken wings, and buffalo honey hot wings, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. There a LOT of great recipes to make and enjoy! Have a great day, thank you for visiting my blog, and I hope you come back soon.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Taste of Home” magazine, April/May 2007 edition, page 23, published by Reiman Publications, Inc.

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Greek-Style Chicken Wings

Prep Time

15 mins

Cook Time

40 mins

Marinating Time (inactive)

6 hrs

Total Time

6 hrs 55 mins

Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! Marinated wings are served with homemade tzatziki sauce for dipping.

Category: Appetizer, Main Dish

Cuisine: American, Greek

Keyword: Greek-style chicken wings

Servings: 4

Calories Per Serving: 581 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Marinade For Wings:

3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
2 Tablespoons honey
1/4 teaspoon salt
1 large garlic clove, minced
3 pounds chicken wings (approx. 20 wings)

For Tzatziki Dipping Sauce:

1/2 cup plain yogurt
1/2 cup chopped, peeled cucumber
1/2 cup crumbled feta cheese
2 teaspoons dried dill weed or 2 Tablespoons fresh, chopped dill
1 large garlic clove, peeled
1 dash salt

US Customary - Metric

Instructions

Make Marinade For Chicken Wings: Whisk marinade ingredients well in a small bowl (lemon juice, olive oil, honey, oregano, garlic and salt). Pour marinade over chicken wings (use large re-sealable plastic bag or covered, shallow container). Toss wings, to ensure they're coated with marinade; cover and refrigerate 6-8 hours (or overnight).
Make tzatziki sauce: Place yogurt, cucumber, feta, dill, garlic and salt in blender or food processor. Blend or process until sauce is smooth. Transfer sauce to small serving bowl; cover and refrigerate until fully chilled. Sauce can be made up to 1 day ahead.

If Oven-Baking:

Preheat oven to 400° F. Drain marinade off wings (discard marinade). Place wings on a wire rack fitted on top of a 9x13 or 15x10 baking pan. Bake wings on the middle rack 35-40 minutes, turning them over halfway through cooking time. Once done, turn oven to BROIL, keeping wings 5-6 inches away from broiler element. Brown them under broiler for 1-2 minutes to help brown them. Don't let them burn! Once browned and cooked through, they're ready to serve.

If Using An Air Fryer:

Preheat your air fryer to 380° F. Place marinated wings in air fryer basket, in a single layer, if possible. Cook for 12 minutes, then turn wings over. Place basket back into the fryer; continue to cook for 12 more minutes. Increase temperature to 400°F. and cook 4-5 more minutes. Once wings are crispy brown and cooked through, they're ready to serve.

To Serve:

Place hot wings on serving plates. Serve with tzatziki sauce for dipping, and slices of celery and carrots on the side. Enjoy!

Nutrition Facts

Greek-Style Chicken Wings

Amount Per Serving (1 (1/4 of total))

Calories 581 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 160mg53%

Sodium 512mg22%

Potassium 361mg10%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 11g12%

Protein 40g80%

Vitamin A 408IU8%

Vitamin C 7mg8%

Calcium 163mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

09
Apr
2021

Orange Cashew Chicken

categories: Asian, Chicken, Main Dishes

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Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Many, many years ago… long before I ever even had the remotest thought of starting a blog, I jotted down a recipe on an index card and filed it away in an old wooden recipe box of mine. Back in the days before Pinterest… and before I even had a computer! Recently I stumbled upon this old recipe, and decided to share it here on the blog, because it is soooo good! I don’t even know who to properly credit for the old original recipe, but this orange cashew chicken sure tastes great!

The recipe is INCREDIBLY EASY to make, and it’s not an understatement to say I LOVE IT! When I make it, I do the prep work ahead of time (cut the veggies/chicken, and make the sauce (easy peasy). Then when I’m ready to cook our meal all that is needed is to stir-fry the chicken and veggies for about 8 minutes, add the sauce, and cook 2 more minutes to let the sauce thicken. That’s it!

If you enjoy traditional cashew chicken, you can check out my recipe for that, too. But… you’ve just got to try this one for orange cashew chicken. I truly think you will love it! Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepping First Is The Key!

If you prep the ingredients first, this dish is a cinch to cook in only about 10 minutes! Pat boneless, skinless chicken breasts dry with paper towels. TIP: The reason you want to dry them this way is so that when they hit the hot skillet, the extra moisture doesn’t “steam” the chicken. You want the chicken to “sear” and brown slightly.

Cut the chicken breasts into 1″ cubes. Thinly slice two medium carrots, and roughly chop up the celery until you have 1/2 cup. Set aside (or refrigerate, if saving for later in the day) until ready to prepare this dish.

In a small bowl, combine the orange sauce ingredients, and whisk or stir together until fully combined. The sauce ingredients are orange juice (fresh or commercially prepared work well), cornstarch, soy sauce, honey, and ginger (fresh or dried). Set aside.

Stir-Fry The Chicken And Veggies

When ready to cook, heat 2 Tablespoons of vegetable oil on medium-high heat in a large skillet. Let the oil get really hot (but not smoking) before adding anything to the skillet. This will allow the chicken to brown nice and quick.

Add the chicken, carrots and celery to the hot oil. Cook the chicken and veggies for about 8-9 minutes, stirring often. When done, the chicken will be lightly browned, and the veggies will be tender. Once done, reduce the heat to medium-low.

Add The Orange Sauce

Give the orange sauce a good stir, then add it to the skillet with the chicken mixture. Stir to combine, and bring the sauce to a boil. Cook for 2 minutes, stirring constantly as the sauce will quickly thicken in the skillet.

Once the sauce has cooked for 2 minutes, add the cashews to the skillet. Stir, to coat everything very well with the thickened sauce.

At this point, the chicken, veggies and cashews should be hot, and the sauce will be nice and thick. That means the orange cashew chicken is ready to serve! See how easy that was?

Time To Serve The Orange Cashew Chicken!

Orange Cashew Chicken is best when served on top of a bed of steamed rice. I highly recommend serving this dish with rice (a perfect pairing)! Sprinkling the chicken with sliced green onions and sesame seeds is a nice garnish and pop of color for this dish as well, but that is optional.

The chicken and veggies are tender, and the thick orange sauce is… wonderfully scrumptious! All the flavors of this orange cashew chicken “play well together”. I truly feel you and your friends or family will love this dish, too!

Thanks for taking the time to visit my blog today. I hope you have a great day, and trust you will come back soon for more great recipes like this one! Take care, and may God Bless You.

Looking For More “Asian-Inspired” Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes for Asian-inspired foods, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found my handwritten recipe card in an old recipe box from many years ago-no source noted)

0 from 0 votes

Orange Cashew Chicken

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Category: Entree

Cuisine: Asian

Keyword: orange cashew chicken

Servings: 4

Calories Per Serving: 410 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless, skinless chicken breasts (I use 2 LARGE breasts)
2 medium carrots peeled
½ cup chopped celery
2 Tablespoons Vegetable oil
½ cup roasted cashews

For Orange Sauce:

¾ cup orange juice fresh or commercially prepared
¼ cup honey
3 Tablespoons soy sauce (low sodium, if available)
2 Tablespoons corn starch
¼ teaspoon dried ginger (or 1 tsp. fresh, finely grated ginger)
½ teaspoon orange zest (finely grated peel) OPTIONAL

For Serving (Optional): Hot steamed rice, sesame seeds and sliced green onions

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.
Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.
Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.
Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.
Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

Recipe Notes

NOTE: The caloric calculation does not include rice (optional for serving with this dish).

Nutrition Facts

Orange Cashew Chicken

Amount Per Serving (1 (1/4 of total))

Calories 410 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 73mg24%

Sodium 567mg25%

Potassium 774mg22%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 24g27%

Protein 28g56%

Vitamin A 5279IU106%

Vitamin C 27mg33%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

19
Feb
2021

Garlic Lime Chicken Thighs

categories: Chicken, Main Dishes

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Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, and garnished with lime and cilantro.

We tend to eat more chicken than any other meat in our house. How about you? There are so many great chicken recipes out there, and I never get tired of finding new ones to try. Especially if they taste great, like these garlic lime chicken thighs, for example.

I discovered the original recipe in an old cookbook called “The Best Of Cooking Light”. It features lighter calorie meals, so I thought I would give it a try, and my husband and I really enjoyed this dish.

It is easy to make, the chicken has lots of flavor, and the meat is very juicy after baking. I hope you’ll consider trying it… it’s GOOD! Here’s how to make it, step by step:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Spice Rub For The Chicken Thighs

The spice mixture for the chicken is very EASY to make. In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Add 1 Tablespoon (HALF of the total amount) of fresh squeezed lime juice, and stir these ingredients, until fully combined.

Rub the spice mixture onto four (6 ounces each), bone-in, skinless chicken thighs. Make sure to add the spices to all sides of the chicken, using all of the mix.

Place the four chicken thighs into an oven-proof skillet (cast-iron works GREAT!). In a separate bowl, mix together chicken broth, the remaining Tablespoon of lime juice, and white vinegar. Pour this liquid over the chicken thighs in the skillet.

Bring the liquid to a boil on medium heat on the stovetop, then remove the skillet from the heat. Cover the skillet with a lid, or with aluminum foil.

Bake The Garlic Lime Chicken Thighs

Now it’s time to bake the garlic lime chicken thighs. Place the covered skillet on the middle rack in a preheated 350°F. oven. Bake the chicken for 30 minutes, or until the chicken reaches an internal temperature of 180°F.

When done, remove from oven, and transfer the chicken thighs out of the skillet to a platter (and cover, to keep them warm). Keep the accumulated juices in the skillet.

Cook the juices remaining in the skillet on medium-high heat for 3-4 minutes, or until the liquid reduces to about 1/4 cup. The sauce will be used to spoon over the pieces of chicken when serving. Now you’re ready to enjoy this delicious main course!

Serve The Garlic Lime Chicken Thighs

Place the chicken thighs onto a serving platter (or individual plates). Each serving is 2 pieces, so this recipe will serve two people (or more, if you only want to eat ONE piece).

Spoon some of the reduced sauce in the skillet over each piece. Garnish each piece of chicken with chopped cilantro, and a thin slice of lime. We enjoyed the garlic lime chicken thighs served with green beans and delicious potato wedges on the side.

I really hope you will consider making this delicious chicken dish, which is low in calories, yet big on flavor! Have a great day, and thank you for stopping by. Come back soon for more recipes.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The book “The Best Of Cooking Light”, page 221, published by Oxmoor House, Inc., 2004

0 from 0 votes

Garlic Lime Chicken Thighs

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, & garnished with lime and cilantro.

Category: Entree, Main Dish

Cuisine: American

Keyword: garlic lime chicken thighs

Servings: 2 (2 thighs per serving)

Calories Per Serving: 270 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Rub:

1 Tablespoon minced garlic
1½ teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon black pepper
2 Tablespoons fresh lime juice (divided use)

Remaining Ingredients:

24 ounces chicken thighs (bone-in, skinless) (4 six oz. thighs)
3 Tablespoons low sodium chicken broth
1 Tablespoons white vinegar
2 teaspoons chopped cilantro OPTIONAL garnish
2 thin lime slices (each cut in half) OPTIONAL garnish

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Stir in 1 Tablespoon (HALF the total amount) of fresh lime juice.
Pat chicken dry with paper towels. Rub spice mix onto all sides of the chicken, using all of the mix. Place chicken thighs into an oven-proof skillet in a single layer.
In a bowl, mix together chicken broth, remaining Tablespoon of lime juice, and white vinegar. Pour liquid over the chicken thighs in skillet. Bring liquid to a boil on medium-high heat on stovetop, then remove skillet from heat. Cover skillet with a lid or aluminum foil.
Place covered skillet on middle rack in preheated oven. Bake chicken for 30 minutes, or until chicken reaches internal temperature of 180°F. When done, remove skillet from oven; transfer chicken thighs to a platter (and cover, to keep them warm). Keep accumulated juices in the skillet. Cook the juices in the skillet on medium-high heat on the stovetop for 3-4 minutes, or until liquid reduces to about 1/4 cup.
To serve: Spoon some of the reduced juices in the skillet over each piece. If desired, garnish each piece of chicken with chopped cilantro and a thin slice of lime. Enjoy!

Nutrition Facts

Garlic Lime Chicken Thighs

Amount Per Serving (2 thighs)

Calories 270 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 194mg65%

Sodium 483mg21%

Potassium 603mg17%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin A 93IU2%

Vitamin C 7mg8%

Calcium 58mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Jan
2021

Easy Baked BBQ Chicken

categories: Chicken, Main Dishes

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Easy Baked BBQ Chicken is just that… EASY! The homemade BBQ sauce is simple to make, and compliments the browned, baked chicken perfectly!

Today I want to share a recipe (from my trusty old recipe box) that I’ve had for years and years, for easy baked BBQ chicken. I don’t know the source of the original recipe, because I jotted the ingredients/directions down on an index card over 20 years ago, but it is very easy! Basically, you will cook a quick and delicious BBQ sauce, lightly pan-sear chicken pieces, then douse the chicken with the sauce and put it all in the oven to bake.

This recipe is a perfect way to enjoy good BBQ chicken when it’s just too cold, rainy or snowy to get out and cook BBQ chicken on the old family grill.

The prep time is only about 20 minutes total, and then the chicken bakes for about an hour, filling your kitchen with a delicious aroma as it cooks. You can start watching a Hallmark movie, remodel your house, or play with the kids while the chicken bakes… yahoo! The end result? Absolutely DELICIOUS easy baked BBQ chicken, with minimal hands-on time! Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

First and foremost, you will need approx. 8 pieces of chicken. Use whatever type of pieces you want (legs, thighs, breasts, skinless, skin-on, bone-in, boneless, or any combo, etc.). IT’S YOUR CHOICE.

The ingredients you will need for the easy BBQ sauce are: onion, butter, ketchup, brown sugar, vinegar, mustard, worcestershire sauce, water, salt and pepper.

Make The BBQ Sauce

In a medium saucepan, sauté chopped onion in melted butter. Cook for a couple minutes, stirring often, then add the rest of the ingredients (except for the chicken). Let the sauce simmer (uncovered) on low heat for 15 minutes, stirring occasionally. When done, set aside.

TIP: If you are a multi-tasker and like to save time, you can brown the chicken pieces (see below) while the sauce cooks. That way they will be done about the same time.

Lightly Brown The Chicken Pieces Before Baking

Pat each of the chicken pieces you will be using with paper towels to absorb extra moisture before cooking. Pour just enough oil into a large skillet to cover the bottom. Heat the oil on medium-high heat until very hot but not smoking.

Carefully add the chicken pieces in a single layer to the hot oil and do not move them once they hit the pan. You may find it necessary to brown the chicken in batches, but it doesn’t take long at all to brown them, so nor worries! Brown the first side for 2-3 minutes, then carefully turn over each piece to lightly brown the other side.

Place the lightly browned chicken pieces in a single layer in a 13″x9″ baking dish. Repeat browning process with 2nd batch, if necessary. I cooked mine in two batches. You do not want them to be fully cooked or very brown, just enough to lightly brown and to help seal the juices in the meat.

Time To Cook Easy Baked BBQ Chicken

Once all the chicken has been browned and added to the baking dish, pour all of the BBQ sauce over the chicken. Turn to make sure both sides are fully coated in that yummy BBQ sauce!

Bake the chicken (uncovered) at 350°F. for 1 hour, or until the chicken reaches a safe internal temperature of 165°F. Once done, remove from oven. Let chicken “rest” for 3-4 minutes, and then the easy baked BBQ chicken is ready to be served.

Time To Eat Some Easy Baked BBQ Chicken!

Place chicken onto a platter or individual plates. Before serving, spoon some of the extra sauce from the baking dish over the top of each piece of chicken.

That’s it! With minimal prep, and a lot of “inactive” baking time, this meal is ready to be enjoyed. The flavor of the bbq sauce-coated chicken is wonderful, in my humble opinion. We enjoyed our meal of easy baked BBQ chicken with mashed potatoes and a spinach salad (with warm bacon dressing) on the side. It was wonderful!

I truly hope you have the opportunity to make this easy chicken recipe for those you love. It doesn’t matter what kind of chicken pieces you use (breasts, legs, thighs or a combo); the result will be delicious. Have a great day, and thank you for visiting. Come back again soon!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. There are many delicious chicken recipes there, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: unknown

0 from 0 votes

Easy Baked BBQ Chicken

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Easy Baked BBQ Chicken is just that... EASY! The homemade BBQ sauce is simple to make, and compliments the browned, baked chicken perfectly!

Category: Dinner, Main Dish

Cuisine: American

Keyword: easy baked bbq chicken

Servings: 8

Calories Per Serving: 217 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For BBQ Sauce:

3 Tablespoons butter
⅓ cup chopped yellow onion
¾ cup ketchup
⅓ cup white vinegar
½ cup water
3 Tablespoons brown sugar , light or dark
2 teaspoons prepared yellow mustard
1½ Tablespoons worchestershire sauce
¼ teaspoon salt
¼ teaspoon black pepper

For Rest of Dish:

8 pieces chicken (breasts, thighs, legs)
vegetable oil (enough to cover bottom of large skillet)

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a medium saucepan, sauté chopped onion in melted butter. Cook 2-3 minutes, stirring often, then add remaining ingredients (except for chicken). Let sauce simmer uncovered on low heat for 15 minutes, stirring occasionally. When done, set aside. TIP: If you are a multi-tasker and like to save time, you can brown the chicken pieces (see below) while the sauce cooks. That way they will be done about the same time.
Pat each of the chicken pieces you will be using with paper towels to absorb extra moisture before cooking. Pour just enough oil into a large skillet to cover the bottom. Heat oil on medium-high heat until very hot but not smoking. Carefully add chicken pieces in a single layer to hot oil. Do not move them once they hit the skillet. Brown first side for 2-3 minutes, then carefully turn over each piece to lightly brown other side. Place chicken in single layer in a 13"x9" baking dish. Repeat browning process with 2nd batch, if necessary.
Pour all of the BBQ sauce over chicken. Turn to make sure all sides are fully coated with sauce before baking. Bake chicken (uncovered) at 350°F. for 1 hour, or until chicken reaches a safe internal temperature of 165°F. Once done, remove from oven. Let chicken "rest" for 3-4 minutes. then place chicken on platter or individual plates. Spoon extra sauce from baking dish over each piece, then serve. Enjoy!

Recipe Notes

***PLEASE NOTE: This caloric calculation is an estimate only, because the sizes/weights, and variety of chicken pieces (bone-in or boneless, skinless or skin-on) YOU use will be different. The caloric calculation for this recipe was made using boneless, skinless chicken breasts as a point of reference. Using thighs and legs or any combination of pieces/sizes, will result in a different caloric value per serving.

Nutrition Facts

Easy Baked BBQ Chicken

Amount Per Serving (1 breast)

Calories 217 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 84mg28%

Sodium 493mg21%

Potassium 530mg15%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 10g11%

Protein 24g48%

Vitamin A 281IU6%

Vitamin C 3mg4%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Sep
2020

Chicken Pasta Casserole

categories: Casseroles, Chicken, Main Dishes

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You’ll enjoy this Chicken Pasta Casserole, with rotini pasta, zucchini, onions, red bell peppers, Parmesan and mozzarella, in a creamy sauce!

I don’t know about you, but we enjoy a tasty casserole every now and then. Casseroles seem to have a little bit of everything in them, feed a crowd, and the leftovers are great the next day! THAT’S a win-win, in my book. This chicken pasta casserole (which is also easy to make) is no exception to that theory. Years ago I made a few changes to the original recipe, and have been happy with the results.

Filled with chicken breast, veggies, curly rotini pasta, spices and two kinds of cheese, it practically has all the food groups represented (except for fruit or dessert, wink wink!). I found my handwritten recipe on an index card in a very old recipe box.

I made this casserole several times many years ago (at least 15), and had written “GREAT” on the recipe, so I decided to cook it again, photograph the process, and share it here on my blog. Here’s how to make this delicious casserole:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pasta

Cook rotini pasta (or rotelle) according to the package directions in boiling, salted water. Once the pasta is fully cooked, drain the pasta, and then set it aside. TIP: Make the sauce for the casserole while the pasta is cooking, to save time!

Make The Sauce For The Chicken Pasta Casserole

To make the sauce, first melt butter in a large skillet on medium heat. Add chopped onions, red bell peppers, and sliced zucchini halves to the skillet. Sauté the veggies just until they become crisp/tender (approx. 3-4 minutes). Stir in flour until it’s combined with the veggies.

Cook The Sauce Until Thickened

Now add milk, chicken broth, tomato paste, salt, pepper, and basil to the skillet. Stir to combine all ingredients. Continue cooking, stirring often, on medium heat until the mixture has thickened and is bubbly. Once thickened, add 2 Tablespoons of grated Parmesan cheese, and stir again, to combine.

Stir in the cooked pasta and the chicken. Make sure to get everything covered with the sauce. Now you’re ready to put it all in a greased casserole dish, and bake!

Bake The Chicken Pasta Casserole

Spread the casserole mixture into a greased 3 quart casserole dish evenly. Sprinkle the top of the pasta with the remaining 2 Tablespoons of Parmesan cheese, followed by the grated mozzarella cheese.

Cover the pan with aluminum foil, and bake, in a preheated 400°F. oven for 10 minutes. After 10 minutes, remove the foil, and continue baking for 15 additional minutes. It’s done when the cheese has melted and the casserole is fully heated through.

That’s it! Once it comes out of the oven, the chicken pasta casserole is ready to serve, and eat! You can add additional Parmesan cheese to the top as a garnish (if desired), but it really isn’t necessary. This dish is really quite tasty, fresh from the old oven!

I truly hope you enjoy this delicious casserole. You can store leftovers covered in the refrigerator, for up to 3 days. Reheat in a microwave for a quick lunch the next day!

Thank you for stopping by, and I hope you come back soon for more family-friendly recipes! Have a wonderful day.

Looking For More CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious casserole recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown

5 from 2 votes

Chicken Pasta Casserole

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

You'll enjoy this Chicken Pasta Casserole, with rotini pasta, zucchini, onions, red bell peppers, Parmesan and mozzarella, in a creamy sauce!

Category: Entree - Casserole

Cuisine: American

Keyword: chicken pasta casserole

Servings: 5

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces rotini pasta , cooked and drained
1 cup yellow onion , chopped
1 large zucchini , sliced, then slices cut in half
½ cup red bell pepper , seeded and chopped
3 Tablespoons butter
¼ cup all purpose flour
1½ cups chicken broth
½ cup lowfat milk
1 Tablespoon tomato paste *See note
¾ teaspoon salt
½ teaspoon basil
⅛ teaspoon ground black pepper
4 Tablespoons grated Parmesan cheese , divided
2 cups cooked chicken breasts ,cut in bite-sized pieces
⅓ cup grated mozzarella cheese

US Customary - Metric

Instructions

Preheat oven to 400°F. Cook pasta according to package directions. Once done, drain pasta; set aside. TIP: Make the sauce for the casserole while pasta cooks, to save time!
Melt butter in large skillet. Add onions, red peppers, and zucchini. Sauté veggies until crisp/tender (approx. 3-4 minutes). Stir in flour.
Add milk, chicken broth, tomato paste, salt, pepper, and basil to skillet. Stir to combine. Continue cooking on medium heat, stirring often, until mixture thickens and is bubbly. Add half (2 Tbsp.) of grated Parmesan cheese, and stir again. Stir in cooked pasta and chicken until ingredients are coated with sauce.
Grease a 3 qt. baking dish with non-stick baking spray. Spread casserole evenly in dish. Sprinkle pasta with remaining 2 Tbsp. of Parmesan cheese, followed by grated mozzarella. Cover dish with aluminum foil, and bake in a preheated 400°F. oven for 10 minutes. After 10 minutes, remove the foil, and continue baking for 15 additional minutes. When done, serve, and enjoy!

Recipe Notes

NOTE: You can substitute spaghetti sauce or tomato sauce if you do not have access to tomato paste, but increase amount needed to 1.5 Tablespoons.

Nutrition Facts

Chicken Pasta Casserole

Amount Per Serving (1 1/5 of total))

Calories 428 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 74mg25%

Sodium 864mg38%

Potassium 623mg18%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 7g8%

Protein 30g60%

Vitamin A 993IU20%

Vitamin C 39mg47%

Calcium 171mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Sep
2020

Easy Chicken Jalapeño

categories: Chicken, Main Dishes

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Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

If you’re looking for a simple, but delicious chicken dish with very few ingredients, may I suggest this recipe for easy chicken jalapeño? Seasoned, boneless chicken breasts are pan-seared in butter, then covered with an amazingly SIMPLE, but delicious slightly sweet, and mildly spicy sauce to serve. It can be made in under 20 minutes, too. Hooray!

I have used homegrown and store-bought jalapeños in several recipes over the years, including my Jalapeño Cheddar Bagels and Jalapeño Cheddar Cornbread. I like the little bit of spice and “oomph” they give a dish (remove the seeds for less spicy peppers).

When I saw the words jalapeno chicken in one of my old cookbooks, I was afraid it was going to be spicy. It is not! There is a wonderfully flavored, simple sauce that covers the cooked chicken, and it is FAMILY-FRIENDLY! I think you will enjoy it, like we do! Here’s how to make this yummy chicken dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page.

Prepare The Chicken Breasts

NOTE: The recipe (as written) yields 4 chicken breast servings, but my photos will only reflect the two that I made just for my husband and myself. I also used a huge chicken breast (about 12 ounces), and sliced it horizontally in half, which gave me two cutlets, each about 6 ounces.

Pat the chicken breasts dry. Lightly season each chicken breast ON BOTH SIDES with salt, pepper, and garlic powder. Place each piece between two pieces of plastic wrap, sealing edges. Pound the chicken breasts with the flat side of a meat mallet (or heavy skillet) until about 1/2″ thick, but still hold their shape.

Pan-Sear The Chicken Breasts

In a large skillet (I used cast iron), melt butter on medium-high heat. Once melted, add the chicken breasts in a single layer. Cook on medium-high heat for 4-5 minutes, without moving the chicken.

Carefully turn the chicken over, and cook the other side for 4-5 minutes, or until fully cooked through (internal temperature of 165°F.). The thickness of the chicken will determine how long they take to cook through. Once done, transfer the chicken from the skillet to a plate, and cover with foil to keep it warm. **Do NOT clean the skillet out!

Make The Sauce For Easy Chicken Jalapeño

To make the sauce for the easy chicken jalapeño, you will need all the leftover browned butter and little browned “bits” left in the skillet from the chicken.

Turn the heat to medium. Add the pepper jelly to the skillet, and whisk or stir to incorporate the jelly into the browned butter. Bring the sauce to a boil, continuing to stir until the jelly is fully incorporated, and the sauce is smooth. Remove the sauce from the heat. Now you’re ready to serve this dish!

Serve Easy Chicken Jalapeño

Once the sauce is smooth and hot, it’s time to serve the easy chicken jalapeño! Place a piece of chicken onto each serving plate, and spoon the sauce over the top of each portion. If desired, you can garnish the chicken with jalapeño slices (seeds removed), and then add a spoonful of colorful salsa.

NOTE: You do NOT need jalapeño slices OR salsa for this dish to be perfect, but they DO add some color, and additional flavor. If you do not want to garnish… no worries! The chicken, served with only the yummy sauce on top tastes absolutely wonderful as is!

A Quick Note About Jalapeño Pepper Jelly

I used my own homemade jalapeño pepper jelly, which you can see in the photo below. However, many stores carry it (Walmart, Target, etc.), and it can also be ordered online (Amazon) or found at many farmer’s markets. It can also be used as a topping on cream cheese and crackers (yum!), so it’s a perfect idea for a way to use any leftover jelly!

I hope you enjoy this recipe for easy chicken jalapeño. It really is quite delicious, and is incredibly simple to prepare. Thanks for stopping by… have a great day!

Looking For More CHICKEN Recipes?

You can find all of my CHICKEN recipes in the Recipe Index, located at the top of the page. I have LOTS of them, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Juanita Alexander, in “Southern Living Cookbook 1992”, page 310, published by Oxmoor House, 1992.

0 from 0 votes

Easy Chicken Jalapeño

Prep Time

7 mins

Cook Time

10 mins

Total Time

17 mins

Easy Chicken Jalapeño is a delicious entree, with seasoned pan-seared chicken breasts topped with a brown butter, sweet & mild sauce for serving.

Category: Entree, Main Course

Cuisine: American, Southwest

Keyword: easy chicken jalapeño

Servings: 4

Calories Per Serving: 317 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken and Sauce:

4 medium chicken breasts (boneless, skinless) (approx 6 ounces per breast)
salt, pepper, garlic powder to lightly season meat on both sides
2 Tablespoons butter melted
½ cup jalapeño jelly

Optional Garnish: (sliced jalapeños, salsa)

US Customary - Metric

Instructions

Pat chicken breasts dry. Lightly season ON BOTH SIDES with salt, pepper, and garlic powder. Place each piece between two pieces of plastic wrap. Pound chicken breasts with the flat side of a meat mallet (or heavy skillet) until about 1/2" thick, but still hold their shape.
In a large skillet, melt butter on medium-high heat. Add chicken breasts in a single layer. Cook on medium-high heat for 4-5 minutes, without moving chicken. Carefully turn the chicken over, and cook other side for 4-5 minutes, or until fully cooked through (internal temperature of 165°F.). The thickness of the chicken will determine how long they take to cook through. Once done, transfer the chicken from the skillet to a plate, and cover with foil to keep it warm. **Do NOT clean the skillet out! The remaining browned butter and "browned bits will be used for the sauce.
Make Sauce: Turn heat to medium. Add pepper jelly to skillet; whisk or stir jelly into browned butter. Bring to a boil, continuing to stir until the jelly is fully incorporated, and sauce is smooth. Remove sauce from the heat.
TO SERVE: Place chicken breast onto individual serving plate; spoon sauce over the top. OPTIONAL: garnish with jalapeño slices (seeds removed), and colorful salsa. NOTE: You do NOT need jalapeño slices OR salsa for this dish, but they DO add color and additional flavor. ENJOY!

Recipe Notes

The caloric calculation was made based on using 4 chicken breasts (approx. 6 ounces each) AND a commercially prepared jalapeno pepper jelly with approx. 300 calories per 1/2 cup. Because pepper jellies widely vary in caloric counts, yours may differ, and will impact the total calorie count per portion.

Nutrition Facts

Easy Chicken Jalapeño

Amount Per Serving (1 g)

Calories 317 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 124mg41%

Sodium 839mg36%

Potassium 629mg18%

Carbohydrates 19g6%

Sugar 17g19%

Protein 36g72%

Vitamin A 429IU9%

Vitamin C 4mg5%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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31
Jul
2020

Honey Lime Grilled Chicken

categories: Chicken, For The BBQ Grill, Main Dishes

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Enjoy the Southwestern flavor of delicious Honey Lime Grilled Chicken. Chicken thighs are marinated, then grilled/basted with the easy to make sauce.

Looking for an easy to prepare, but full of flavor chicken recipe? May I recommend this one for honey lime grilled chicken? Chicken thighs are seasoned and flavored in a simple flavor-packed marinade. After marinating, the seasoned chicken thighs are grilled on a bbq (or cooked on stovetop), and are basted with a glaze (made using part of the reserved marinade)!

This simply marinated, glazed and grilled chicken taste wonderful. The chicken thighs are juicy, and are complimented by the tangy glaze they’re coated with, while grilling. The sweet honey, fresh lime juice, along with some Southwest-inspired spices result in some quite tasty pieces of chicken.

This is a perfect recipe for hot summer nights. To make it REALLY convenient, you can marinate the chicken early in the day, and then grill ’em up later in the evening, for a quick dinner! YUM. Here’s how to make this chicken:

What’s In The Marinade?

The marinade (which also doubles as a basting sauce later) is super easy to make, in hardly any time at all. The ingredients are olive oil, honey, lime juice, fresh ginger, cumin, coriander, oregano, minced garlic and salt.

Prepare The Honey Lime Marinade

Measure the marinade ingredients into a medium saucepan. Stir the ingredients well, to fully combine. Put the ingredients into a saucepan, because you will remove some to use as a marinade, and then cook the remaining sauce into a slightly thickened basting glaze.

Marinate The Chicken Thighs

Measure out 4 Tablespoon of the marinade into a large gallon-sized re-sealable bag. NOTE: *I did not have a large gallon-sized bag available, but had 2 quart sized bags. I put 2 Tablespoons marinade into each of the 2 small bags. Add the chicken thighs, and “massage” the bag(s) well, to ensure all sides of the chicken are covered with marinade.

Place bag(s) in the refrigerator and marinate the chicken for at least 30 minutes. You can marinate the chicken for up to 12 hours, so this is easy to prepare early in the day. You can let the chicken hang out in the refrigerator until you’re ready to grill it. TIP: The longer the chicken marinates, the greater the flavor!

Make A Basting Sauce For The Honey Lime Grilled Chicken

While the chicken is marinating, you can make the basting glaze, using the remaining marinade in the saucepan. Heat the sauce on Medium heat until it comes to a boil. Once it begins boiling, keep an eye on the sauce, stirring occasionally. It will bubble quite a bit (and you don’t want it to bubble up and out of your saucepan!).

Continue to boil the sauce for between 1-2 minutes, or until the mixture becomes more like a slightly thicker syrup. As it continues to cook, the liquid will reduce in volume by about a half. Once done, remove the pan from the heat, and set aside, until you’re ready to grill the chicken.

Time To Cook The Honey Lime Grilled Chicken!

When ready to cook the honey lime grilled chicken, you have two options: you can grill it outside on a bbq OR you can cook it on the stove top in a large skillet. *Inside cooking directions can be found in the printable recipe card at the bottom of the post.

FOR OUTSIDE GRILLING: preheat grill (or charcoal briquettes) to a medium high heat. Once hot, transfer chicken pieces directly onto bbq grate. Sprinkle chicken lightly with salt and pepper (if desired). Baste the chicken thighs often with the honey lime glaze as it cooks (baste and grill on all sides).

The chicken will take about 15 minutes to cook (more or less, depending on heat source AND size of chicken pieces). The chicken is considered safely “done” when it’s internal temperature reaches 160°F. It should be nice and golden brown in color.

Ready To Enjoy

Once you remove the chicken from the grill, cover it (to keep it warm), and let it rest for about 4-5 minutes to let the juices redistribute inside the chicken.

We enjoyed the honey lime grilled chicken, garnished with fresh parsley, and served with a cauliflower/mushroom side dish, and steamed rice. The chicken was moist, and very flavorful. I think you will love it, too!

Thank you so much for stopping by. I truly hope you will consider trying this easy, delicious honey lime grilled chicken recipe. Take care, and have a great day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes using chicken, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Original recipe source: Chris, at: thecafesucrefarine.com/mexican-honey-lime-grilled-chicken/

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Honey Lime Grilled Chicken

Prep Time

5 mins

Cook Time

15 mins

Marinating Time (inactive)

30 mins

Total Time

50 mins

Enjoy the Southwestern flavor of delicious Honey Lime Grilled Chicken. Chicken thighs are marinated, then grilled/basted with the easy to make sauce.

Category: Entree, Main Course

Cuisine: Southwest

Keyword: honey lime grilled chicken

Servings: 6

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds boneless, skinless chicken thighs (6 pieces) , visible fat removed
salt/pepper (to lightly season chicken before grilling) , OPTIONAL-amount used as desired

Honey Lime Marinade & Basting Sauce:

¼ cup fresh lime juice
3 Tablespoons honey
2 Tablespoons extra virgin olive oil
3 cloves garlic , finely minced
1 teaspoon finely grated fresh ginger
1 teaspoon dried oregano
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon salt

US Customary - Metric

Instructions

Measure marinade ingredients into a medium saucepan. Stir well, to fully combine.
Measure 4 Tablespoons of marinade out; transfer into a large re-sealable plastic bag (or divide evenly between 2 smaller bags). Add chicken thighs, and "massage" bag(s) well, to ensure each piece is covered with marinade. Place bag(s) in refrigerator; marinate chicken for at least 30 minutes, or up to 12 hours.
While chicken marinates, make basting glaze. Cook remaining marinade in saucepan on Medium heat until it comes to a boil. Once boiling, keep an eye on it, stirring often, so it doesn't bubble up and out of the pan. Boil sauce for 1-2 minutes, until mixture becomes a slightly thick syrup. As it cooks, liquid will reduce in volume by about half. Once done, remove pan from heat; set aside.

Cooking Outside On Grill:

Preheat gas grill (or charcoal briquettes) to medium high heat. Once hot, transfer chicken pieces directly onto bbq grate. Sprinkle chicken lightly with salt/pepper (if desired). Baste chicken often with honey lime glaze as it cooks (baste and grill on all sides). Chicken will take about 15 minutes to cook (more or less, depending on heat source AND size of chicken pieces). The chicken is safely "done" when it's internal temperature reaches 160°F. It should be nice and golden brown in color. Remove chicken when done, and let rest for 4-5 minutes before serving, to let juices redistribute through meat.

Cooking Inside On Stovetop:

Heat oil in a large skillet on medium-high heat. When it is really hot (but not smoking), add chicken, but do not over-crowd the skillet. Season lightly with salt/pepper (if desired). Cook for about 10-12 minutes, basting with the glaze, and turning chicken frequently. Chicken is safely "done" when it reaches an internal temperate of 160°F. Remove chicken when done, and let rest for 4-5 minutes before serving, to let juices redistribute through meat.

Recipe Notes

NOTE: Caloric calculation is approximate, due to varying sizes of chicken thighs that might be used.

Nutrition Facts

Honey Lime Grilled Chicken

Amount Per Serving (1 thigh)

Calories 350 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Cholesterol 215mg72%

Sodium 591mg26%

Potassium 579mg17%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 9g10%

Protein 44g88%

Vitamin A 54IU1%

Vitamin C 3mg4%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

01
Jul
2020

Grilled Lemon Chicken Breasts

categories: Chicken, For The BBQ Grill, Main Dishes

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Fire up your BBQ and make delicious, grilled lemon chicken breasts! A flavorful lemon marinade coats the chicken, then it’s grilled until done. EASY!

Summer is officially here in Oregon, and the temperatures have been slowly climbing upward. I don’t know about you, but we grill a lot of our dinners outside during the summer, to avoid heating up our kitchen. This recipe for grilled lemon chicken breasts is a fantastic, light and easy main dish, and I know you will love it like we do!

The recipe itself is super easy. I found it on a pellet grill/smoker blog, but decided instead of cooking it on our Traeger, to grill them on our trusty old charcoal-grill Weber. The good news? You only need to make a simple lemon marinade and let the chicken soak in it, before grilling. The bad news? YOU NEED TO PLAN AHEAD! The chicken breasts will need to marinate for 3-4 hours to soak up all that yummy flavor!

Since the marinade only takes a few minutes to make, it is easy to mix it up early in the day, and then toss chicken breasts in for a long swim, until you’re ready to grill them! See how easy it is? Here’s the “How-To’s”:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Lemon Marinade

Making the lemon marinade is EASY. Combine lemon juice, lemon zest, honey, salt, pepper, fresh thyme leaves, and coarsely chopped fresh garlic in a small bowl. Slowly drizzle in the olive oil, whisking continuously as you add it in, until completely incorporated into the other ingredients.

Marinade The Chicken

Place the chicken breasts in a LARGE zip-loc bag OR place in a single layer in a large container with a lid. Give the marinade a good stir, and then pour it over the chicken. If using a bag, gently massage the bag until chicken breasts are fully covered with marinade. If using a container (as I did), turn to fully coat the chicken with the marinade.

Place the sealed bag or container in the refrigerator for a minimum of 4 hours, turning the bag (or the chicken) over occasionally to keep the chicken coated. Letting the chicken fully marinade helps enfuse the meat with the delicious flavors of lemon, honey, garlic, and spices.

Time To Make Grilled Lemon Chicken Breasts!

After the chicken is done marinating, it’s time to cook them. Prepare your bbq per manufacturer instructions. Once the coals or heat source is at a medium-high level, remove the chicken from the marinade (letting excess drip back into container). Place on hot grill and let them cook, flipping them to the other side half way through cooking time. If desired, baste the chicken while it cooks with some of the remaining marinade to keep it moist. Discard the rest.

The chicken (approx. 6 ounce pieces) will typically take between 20-30 minutes to fully cook through to a safe internal temperature of 165°F. Larger or smaller pieces of chicken will obviously require more OR less cooking time, because the weight of chicken breasts will vary. The temperatures on different types of bbq’s can vary widely as well.

Check the chicken for done-ness towards the end of the cooking time. A couple of our chicken breasts were much larger and thicker than the others (11 ounces), and took 35 minutes to reach 165°F.

Serve The Grilled Lemon Chicken Breasts

If you would like to garnish the finished chicken with grilled lemon wedges (it looks good!), you can. Simply cut a whole lemon into 4 wedges, and place on the grill, cut side down, for the last 5 minutes of cooking time for the chicken, to quickly char it on all cut sides. (See photo below).

Serve the grilled lemon chicken breasts with the charred lemon quarters and a sprig or two of fresh thyme or rosemary, as a beautiful presentation. You can squeeze more lemon juice from the charred wedges over the chicken, if desired.

We enjoyed this delicious chicken along with some home-canned green beans from our garden, and some scrumptious candied sweet potatoes.. It was a delicious dinner (and I will use our leftover chicken with pasta, or on top of a mixed green salad).

I really hope you enjoy this recipe for grilled lemon chicken breasts. We LOVE it (especially the EASY part!), and hope you have the opportunity to make it for those you love. A complete, printable recipe card is at the bottom of this post, for your convenience.

Thank you for using some of your valuable time to stop by for a visit. Hope you will come back again. Take care, and have a GREAT day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them to explore, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Original recipe source: https://www.traegergrills.com/recipes/lemon-chicken-breast

0 from 0 votes

Grilled Lemon Chicken Breasts

Prep Time

5 mins

Cook Time

35 mins

Marinating Time (inactive)

4 hrs

Total Time

4 hrs 40 mins

Fire up your BBQ and make delicious, grilled lemon chicken breasts! A flavorful lemon marinade coats the chicken, then it's grilled until done. EASY!

Category: Entree

Cuisine: American

Keyword: grilled lemon chicken breasts

Servings: 6

Calories Per Serving: 286 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large lemon (juice + zest)
2 teaspoons honey
1 clove garlic large clove, coarsely chopped
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
2 sprigs fresh thyme leaves , strip leaves from stems
½ cup extra virgin olive oil , can substitute vegetable oil
6 medium chicken breasts (boneless, skinless) approx. 6 ounces per chicken breast

For Garnish:

1 large lemon , cut in 4 wedges, grilled for garnish (optional)
2-3 sprigs fresh thyme or rosemary

US Customary - Metric

Instructions

Combine lemon juice, zest, honey, salt, pepper, thyme leaves, and chopped fresh garlic in a small bowl. Slowly drizzle in olive oil, whisking continuously as you add it, until incorporated into other ingredients.
Place chicken in a LARGE zip-loc bag OR in a single layer in a large container with a lid. Pour marinade over chicken. If using sealed bag, gently massage bag until chicken is fully covered with marinade. If using a container, turn to fully coat chicken with marinade. Place bag or covered container in refrigerator for a minimum of 4 hours.
Prepare BBQ grill per manufacturer instructions. Once coals or heat source is at a medium-high temperature, remove chicken from marinade. Place chicken directly on hot grill grate and cook without moving them. Half way through cooking time, turn chicken to the other side. If desired, baste chicken with remaining marinade while grilling. Discard leftover marinade. Chicken (approx. 6 ounces per piece) will typically take between 20-30 minutes to fully cook through to a safe internal temperature of 165°F. This time can vary, due to sizes/weight/thickness of chicken pieces, bbq temperature, etc. Be sure to check internal temperature of chicken towards end of cooking time. When done (165°F), remove from grill; let chicken rest for 3-4 minutes before serving, to allow internal juices to redistribute throughout meat.
If you want grilled lemon wedges for serving with the grilled chicken, simply cut a whole lemon into 4 wedges, and place on the grill, cut side down, for the last 5 minutes of the chicken's grilling time, to quickly char it on all cut sides. Serve chicken breasts with charred lemon quarters on top and 1-2 sprigs of fresh thyme or rosemary, for a beautiful presentation. Enjoy!

Recipe Notes

Note: Caloric calculation was made using HALF the amount of marinade required for the recipe. This is because MOST of the marinade will be discarded AFTER marinating the chicken, and will not be consumed.

Nutrition Facts

Grilled Lemon Chicken Breasts

Amount Per Serving (1 g)

Calories 286 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 109mg36%

Sodium 586mg25%

Potassium 667mg19%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 36g72%

Vitamin A 67IU1%

Vitamin C 17mg21%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Category: Chicken

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After Marinating Is Done, Cook the Asian BBQ Sauce

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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What Ingredients Will I Need?

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Time To Cook The Honey Lime Grilled Chicken!

Ready To Enjoy

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Make The Lemon Marinade

Marinade The Chicken

Time To Make Grilled Lemon Chicken Breasts!

Serve The Grilled Lemon Chicken Breasts

Looking For More CHICKEN Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks