Anyone have a great chicken recipe?

Question

I don't want just a good recipe I want the best chicken recipe you ever had

Answer 1

go to allrecipes.com!

Answer 2

Grilled Chicken with Salmoriglio
It has gotten so that I cannot have a barbecue without making this fragrant and tasty chicken dish on the grill. Everybody expects it, and there is never a piece of chicken or a drop of Salmoriglio left over. Instead of marinating the chicken and basting it while cooking, which causes a lot of flare ups, I like to use the technique described below ( the flash-pan technique). I can't even begin to describe the excitement and buzz in the air when the guests see us coming out of the kitchen to the grill with the hot pans.


3 Large garlic cloves, finely chopped
1 teaspoon oregano
1/2 cup olive oil
Juice of 4 lemons
1/8 cup balsamic vinegar
Salt & pepper to taste
1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces

1. Start a fire in a charcoal grill, or pre-heat a gas grill.
2. Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture.
3. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes.
4. While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove.
5. When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes.
6. Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve.

Answer 3

Grilled Marsala Chicken

Take 4 - 4oz. skinless, boneless chicken breasts. Put them in a zipper plastic bag with 2 cups Marsala Wine and 2 Tbsp. Worcestershire sauce. Seal the bag and marinate in the refrigerator for 1 hour. Remove chicken from the bag and keep the marinade.

Grill chicken for six minutes on each side or until chicken is done.

While the chicken is grilling, saute some onions and portabella mushrooms. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for about 15 minutes. Serve the chicken with the sauce.

Answer 4

Chicken Dijon

Ingredients

(12 servings)

6 Whole chicken breasts,
Skinned, boned & halved
Salt & pepper to taste
1/3 c Yogurt
1/4 c Dijon mustard
1/2 c Fine bread crumbs
1 ts Dried thyme, crumbled
1/2 ts Salt
1/4 ts Pepper


Instructions

1). Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets. 2). Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. 3). Bake for 30 to 35 minutes until golden-brown and no longer pink in the center.

Answer 5

Ok, this is my own recipe. Hope you try it because it's very flavorful.

Baked Chicken with Gravy
Rub
2 1/2 tbs paprika
2 tbs garlic powder
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme

Preheat oven to 400.
1 whole chicken for roasting
Olive oil
Kosher salt
Ground black pepper
2-3 cans chicken broth
3 tbs unsalted butter
3+ tbs flour

Mix together well the six dry ingredients for the rub.
Rinse chicken with water and pat dry with paper towels.
Pour olive oil over chicken and rub in.
Liberally apply kosher salt and ground black pepper over chicken, including the cavities.
Spinkle rub over chicken, both sides.
Place on wire rack in roasting pan, breast side up.
Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth.
Place roasting pan in oven and turn heat down to 350.
Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh.
Baste with the broth every 20-30 minutes.

When done, remove from oven, place on a serving platter and cover loosely with aluminum foil.

Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Add a steamed vegetable and you've got a nice three course dinner.

And don't forget the wine!

Answer 6

Cooper's Famous BBQ Chicken


1/2 cup KRAFT Zesty Italian Dressing
1 broiler-fryer chicken (3 lb.), cut up
1/2 cup KRAFT Hickory Smoke Barbecue Sauce
1 chipotle pepper in adobo sauce, chopped



POUR dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard bag and marinade.
PREHEAT grill to medium heat. Mix barbecue sauce and chopped pepper; set aside.
GRILL chicken 40 min. or until cooked through (180°F), turning occasionally and brushing with the barbecue sauce mixture during the last 15 min. of the grilling time.

Answer 7

** CHICKEN PICCATA **

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV

Answer 8

this is my own recipe and it turned out well.

I used dark meat. thighs. put in a pan coated with butter. sprinkle on Carribean Jerk spice, pour in juice off a can of pineapple, add 1/3 cup of water, then put pineapple slicese on top of each piece of chicken. cover and back slowly on about 300 to 325. if you want it to brown on top take the cover off and broil on low but keep an eye on it

Answer 9

this is the best and the easiest recipe ever

4 boneless breast of chicken
jar of salsa (mild, medium, or hot) your choice, we use medium

line a cake pan with aluminum foil, preheat oven to 375 degree.... put chicken in pan, pour salsa over chicken, cover with aluminum foil and bake about 45 minutes to 1 hour,,, it is so moist, it will just fall apart as you eat it,, we have it at least once a week,,,, enjoy it,,,,,

Answer 10

Family-Style Chicken "Pot" Pie

Pastry:
4 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 cups (4 sticks) unsalted butter, cold and cut into small chunks
3/4 cup ice water, plus more if needed

Chicken Broth:
1 (4 to 5 pound) free range whole chicken
3 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf – all tied together with
kitchen string

Pot Pie
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
4 carrots, cut in 1/2-inch circles
1 cup pearl onions, peeled, about 3/4 pound
1 cup fresh sweet peas, about 1 pound
1 garlic clove, chopped
Leaves from 8 fresh thyme sprigs
Needles from 1 fresh rosemary sprig, chopped
Juice of 1/2 lemon
1 egg mixed with 3 tablespoons of water, for egg wash
Coarse salt

To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.)

To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.

To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.

Preheat the oven to 400 degrees F.

Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the "free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.