Does anyone have a great chicken recipe that you have TRIED yourself??

Question

I am tired of all the ones I make. I know how to make up good recipes but what I am looking for is a TRIED and true one! One that you have cooked yourself and love it! I know I could easily look online and find hundreds of thousands of recipes, but I want one you tried and LOVE! Thanks!

Answer 1

Lots I have tried ok too??

Placed them all on the web:

http://www.jannekes.eu/chicken/index.html

Now it's just hard to choose :)

Answer 2

I think a lot of this one, especially if you like southwestern flavors. i have never tried it on kids, but adults rave over it. I hope you like it.

Charbroiled Tequila Lime Chicken Served with Tomatillo Salsa

Large chicken breasts (this marinade works well with 6 bone in breasts, although you can use more.)

Marinade:
1 cup tequila (any)
1/2 cup honey
the juice and zest (grated peel) of two limes
3/4 tablespoon ground cumin

Whisk together marinade ingredients in medium-sized mixing bowl. Use room temperature ingredients. Place chicken into plastic bag so the breasts are covered with the marinade. Refrigerate for anywhere between 3-12 hours.
Heat grill until very hot. Dry chicken. Place chicken 4-6 inches from flame or heat source. Place largest pieces in the center of the grill. When the outside is blackened around the edges, simply poke a knife or grill fork into the thickest piece in order to see the inside. If it's not pink, it's done. If you're using an instant-read thermometer, remove from the heat when they reach 160F. Each piece should be done 6-10 minutes after laying it on the grill. For crispier chicken, brush a little olive oil over each piece before grilling.
Serve with Tomatillo Salsa. Serves 4 - 6

Tomatillo Salsa

1 1/2 lb fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro leaves
1 large onion, quartered
2 teaspoons kosher salt

Preheat grill or broiler. Remove husks from Tomatillos and wash with warm water. Broil tomatillos, chiles, and garlic cloves 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of
chiles. Puree all ingredients in a blender. Salsa can be made ahead. Makes about 3 cups.

Answer 3

Our favorite is teriyaki chicken. Pop the chicken in the freezer for half an hour (you don't want to freeze it, just firm it up) then slice it thinly on the diagonal.
Put a little canola oil in a pan, heat it, and sizzle the chicken in the pan. When it's all turned white, shake on a little terriyaki sauce.
You can do it in just about the time it takes you to read this. It's a super fast recipe. I serve it with Uncle Ben's 2 minute microwave rice, and a little salad, and dinner's ready in less than five minutes.
Hope you enjoy!

Answer 4

It's a good thing there is Yahoo! Answers. You won't find this recipe online as it is one I created a few years ago. The gravy that is made from this is so 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.

Good luck and good eating.

Answer 5

OK this came from my ex mother in-law wish most the most awesome cook in the world and they were all easy recipes.....chicken ole casserole......boil a chicken then debone but in a baking dish add one can of cream of mushroom and one can of rot ell tomatoes spread out and cover with Cheddar cheese back 350 tell everything is melted 2gather serve over Doritos

Answer 6

i like to first cut my chicken up, spray Pam on a least 3-4 sheets of foil then i add my veggies, carrots, celery,potato, onion,or what ever of veggies you my like to add. cook in the oven for at least and hour 1/2 so the meat and veggies are good and done. i have been making this for years my husband and i love it, it's good for you plus it has all the natural juices, oh i more thing i remove the skin, we don't eat chicken with the skin on that's why you get your fat, don't like that.

Answer 7

I absolutly love chopping chicken breast up into chunk and mixing it with beef rice and beef noodles (in the bag). Last time I made it, they didn't have beef noodles so I used Chicken noodles, but beef is definetly better. You just have to cook it all seperatly, then mix it together after it is all cooked.