Chicken is lean, easy to cook, and a great protein source. You can cook it up so many ways: grilled, in soups and stews, roasted, in a skillet, or baked in a sheet pan with vegetables. One of the good things about chicken is that with the huge variety of recipes available, you can eat it every day and never get tired of it.
Here we offer several ways to cook chicken, but especially grilled chicken recipes, for flavor and ease of preparation. Use metal skewers preferably, but if using wooden skewers, soak them in cold water for ½ hour before grilling, to prevent burning them on the grill.
Chicken Kebabs Marinated In Herbed Yogurt
Marinades are a great way to add big flavor to the chicken. Be aware, though, that some marinades take longer than others. While some call for marinating chicken only a couple of hours, other recipes need overnight marinating.
Here, yogurt, garlic, lemon juice, and spices combine to make a flavorful marinade. Grill the kebabs, or place them on a tray under the broiler. Note: the recipe requires chicken thigh meat, which stays juicy after grilling. Breast meat tends to dry out.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate
Servings: 4-6
Ingredients:
1 cup whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika
½ teaspoon cumin
⅛ teaspoon cinnamon
½-1 teaspoon crushed red pepper flakes, to taste
Zest from one lemon
2 tablespoons freshly squeezed lemon juice
1 ¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
2 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill
You’ll need 6-8 metal skewers.
Instructions:
In a large bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic.
Place the chicken pieces in the marinade and stir to coat them well. Thread the chicken and red onions onto the skewers, alternating them. Place the kebabs on a baking sheet lined with foil. Coat the marinade thoroughly all over the chicken. Cover and refrigerate at least eight hours.
Grease and preheat the grill to medium-high heat, or preheat the oven broiler. Grill or broil the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
Grilled Garlic Cilantro Chicken
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 portions
134 calories per serving
Ingredients:
2 boneless, skinless chicken breasts, cut into chunks
4-5 garlic cloves, minced
2 tablespoons fresh cilantro, finely chopped
1 tablespoon fresh lime juice
8-10 skewer sticks
Salt and pepper to taste
Heat outdoor grill or broiler to medium-high heat.
Chicken, garlic, cilantro, lime juice, salt and pepper in a large bowl. Stir to coat the chicken in the herbs and spices.
Thread chicken onto skewers. Put the chicken skewers on the grill to cook for 10-15 minutes, turning occasionally until charred minutes.
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Hawaiian Chicken Kebabs
The marinade can be made ahead, covered, and refrigerated for up to 3 days.
Prep time: 20 minutes
Cook time: 20 minutes
Additional time: 1 hour
Yield: 4 portions
Ingredients:
¼ cup soy sauce
¼ cup canned pineapple juice
3 tablespoons honey or brown sugar
2 tablespoons sesame oil
½ teaspoon garlic powder or crushed fresh garlic
¼ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold water
1 tablespoon cornstarch
4 boneless, skinless chicken breasts, cut into 1-½-inch pieces
3-4 bell peppers, cut into 1-½-inch pieces (colors of your choice)
1 large red onion, cut into 1-½-inch pieces
2 cups pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates
Instructions:
In a small pan over medium heat, whisk the soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt, and pepper. Bring it to a simmer.
Whisk cold water and cornstarch until combined in a separate small bowl. Slowly pour the cornstarch mixture into the marinade. Stir all together. Return to a simmer; allow to simmer, stirring occasionally, for 3-4 minutes or until marinade thickens. Remove from heat.
Place chopped chicken in a large bowl. Add half of the marinade and toss to coat the chicken.
Cover the chicken and refrigerate from 1-4 hours.
Preheat the grill to medium heat. Oil the grill grate.
Thread chicken onto skewers, alternating with peppers, onion and pineapple Brush olive oil on the vegetables.
Place kabobs on the grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
To broil the kabobs in the oven, preheat the broiler. Line a baking sheet with baking parchment. Place the kabobs in one layer on a baking sheet. Place under broiler. Cook for 15-20 minutes. Turn and baste the kebabs with remaining marinade every 5 minutes until chicken is done.
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Oven-Baked Coconut Curried Chicken
This slightly spiced, coconut-accented chicken marinates ½ hour and is gluten-free.
Prep time: 10 minutes
Cook time: 35 minutes
Marinate: 30 minutes
Yield: 4 servings
Calories: 224
Ingredients:
2 chicken breasts
3 tablespoons melted coconut oil
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground coriander seeds
1 teaspoon dried parsley
½ teaspoon dried dill
¼ teaspoon cayenne flakes
Salt and black pepper to taste
Instructions:
Mix all the coconut oil and seasonings in a glass baking dish.
Add the chicken breasts and turn them over in the seasonings to coat well.
Marinate the chicken in the refrigerator, covered, 30 minutes to overnight.
Preheat the oven to 375° F.
Bake the chicken for 35-45 minutes, checking that it is fully cooked.
Garlic Maple Dijon Chicken
Savory and just a touch sweet, this chicken will make you lick your fingers.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
Calories: 260
Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons maple syrup
4 tablespoons Dijon mustard
2 tablespoon olive oil + 1 ½ teaspoon for the baking dish
1 tablespoon parsley flakes
¼ teaspoon cayenne pepper
freshly ground pepper salt to taste
Instructions:
Preheat the oven to 450°F.
Brush olive oil over a baking dish large enough to take the chicken breasts when setting out flat.
In a small pan, heat 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and stir, 1 minute.
Remove from heat and stir in maple syrup and mustard. Add the spices and stir.
Place chicken breasts in the baking dish. Sprinkle them with salt and pepper.
Cover chicken with the garlic mustard mixture.
Bake uncovered for 30 minutes, or until there is no pink in the center. Cooking time will vary, depending on the size of the chicken breasts.
Jamaican Jerk Chicken
This recipe requires that you marinate the chicken, instead of using a dry rub for flavor.
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 to 5 servings
Calories: 495
Ingredients:
2 pounds skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
juice of 1 lime
juice of 1 large lemon
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
2 cubes chicken bouillon
1 teaspoon dried parsley
1 teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon allspice or cinnamon
½ teaspoon black pepper
Dash of cinnamon
Instructions:
Leave the chicken aside. Combine all other ingredients in a large bowl. Add the chicken and stir to coat it.
Cover and place in the refrigerator to marinate, 30 minutes to 1 hour.
Heat the grill.
Remove the chicken from the marinade.
Pour the marinade into a saucepan. Bring it to a boil over medium heat.
Place the chicken on the grill. Baste it often with the hot jerk marinade. Cook up to 10 minutes per side or until done.
Honey Turmeric Chicken
This sweet and savory chicken marinated in garlic, honey, soy sauce and turmeric, then cooks on a skillet. You may use chicken wings or drumsticks instead of deboned thighs if convenient.
Prep time: 10 minutes
Cook time: 5 minutes
Yield: 2 portions
Calories per serving: 315
Ingredients:
4 chicken thighs, deboned and skin-on
2 cloves garlic, minced
1 ½ tablespoons honey
1 tablespoon soy sauce
¾ teaspoon turmeric powder
1 pinch cayenne pepper
1 pinch salt
1 tablespoon oil
Instructions:
Put the chicken in a large bowl. Add the garlic cloves, honey, soy sauce, and the spices. Stir to coat the chicken with the seasonings.
Heat a skillet on medium heat. Add the oil.
Cook the chicken until both sides are brown and the skin side is glazed.
Honey-Lime Chicken
This sweet and sour recipe resembles the previous recipe, but the difference is in the lime juice and a simpler list of seasonings. It takes only 20 minutes to prepare. You can cook it on the stove, in which case turn it over frequently in the skillet. Or bake it. Baked, the skin will become crisp and golden.
You may also grill this chicken.
If you like lots of sauce, double the marinade.
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 3 servings
Calories: 360
Ingredients:
1 lb chicken thighs, deboned and skin-on
3 cloves garlic, minced
2 tablespoons honey
1.5 tablespoon soy sauce
2 tablespoons lime juice
3 dashes cayenne pepper
1 big pinch of salt
¼ cup chopped parsley
Lime wedges
Instructions:
Preheat the oven to 400°F.
Rub the chicken thighs with the garlic.
Add honey, soy sauce, lime juice, and dry spices to the chicken. Stir and turn over to coat the chicken. Transfer it to a baking sheet lined with aluminum foil. To avoid burning fully cover the chicken with aluminum foil.
Allow the chicken to bake for 20 minutes, or until fully cooked. Baste the chicken with the sauce forming at the bottom of the baking sheet.
Broil the chicken for 1 minute or until the chars. Remove from heat.
Scatter parsley over the dish. Squeeze the lime over the chicken before serving.
Greek Style Marinated Chicken
While summer is still hot-and-heavy, I’ve been trying to come up with fun and easy marinades for grilling to spice up any weeknight. This Greek Style Marinated Chicken is perfect to serve it with the simple Greek Salad (aka Horiatiki) for a fresh side dish.
The marinade includes classic Greek flavors like red wine vinegar, cumin, and oregano. Enjoy!
Prep time: 30 minutes
Cook time: 10 minutes
Yield: 4 portions
Ingredients:
1.5 lbs boneless, skinless chicken breast
3 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoon red wine vinegar
2 cloves garlic, minced
2 tablespoon lemon juice
1 teaspoon dried oregano
¼ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions:
Put chicken breast on a cutting board and cover it over with saran wrap. Pound it to ½-inch thickness, using a meat mallet. The bottom of a heavy skillet works for this too.
Pour the olive oil into a large bowl. Add the Dijon mustard, red wine vinegar, garlic, lemon juice, dried oregano, cumin, kosher salt, and black pepper. Whisk to mix well.
Put the chicken in the marinade. Let it sit 30 minutes, but 4-24 hours of marinating is better.
Heat the grill to medium-high heat. Grill the chicken for about 4 minutes per side or until cooked through.
Chili Lime Chicken Marinade
This is a spicy marinade recipe that can flavor any part of the chicken. We include chicken breasts here, but try the marinade with wings or thighs as well.
Chicken marinated in this tangy mix is deliciously baked, roasted, grilled, or broiled. Note: you have to like heat to enjoy this!
Prep time: 5 minutes
Cook time: 35-40 minutes
Marinating time: 30 minutes
Yield: 2 servings
Calories: 476
Ingredients:
3 tablespoons olive oil
Juice of 2 limes
1 clove garlic, minced
1 tablespoon chili powder
2 chicken breasts
Instructions:
In a small mason jar shake all of the ingredients.
Place chicken in an ovenproof glass container and pour marinade over. Massage it into the chicken.
Chill, covered, for at least 30 minutes and up to 3 hours.
Bake the chicken at 375°F for 35-40 minutes or until it’s no longer pink inside. Baste it every 10 minutes while cooking.
Mexican-Style Shredded Chicken Soup
This soup has some heat in it, due to the jalapeño peppers. If you prefer a milder version, use one jalapeño only, or even half of one.
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 16 servings
Ingredients:
1 tablespoon olive oil
1 large onion, chopped fine
½ cup celery, chopped coarsely
1 cup carrots, chopped coarsely
4 large cloves garlic, minced
3 boneless skinless chicken breasts
6 cups chicken stock
14 ounces crushed tomatoes
2 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 small bunch chopped fresh cilantro leaves – can substitute parsley.
Instructions:
Heat the olive oil in a large pot.
Add the onions, celery, and carrots. Cook the vegetables on medium-low heat for 8 minutes or until they soften and the onions are golden.
Add the garlic. Cook for 30 seconds.
Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro or parsley.
Once the soup comes to a boil, then lower the heat and allow to cook at a low simmer.
After 15 minutes, remove the chicken breasts from the soup and place it on a plate to cool. Shred the meat and put it back in the soup. Cook the soup until the vegetables are tender.
Foil Pack Barbecue Chicken
This method of cooking chicken is fabulous because the chicken and vegetables are perfectly cooked in the foil, and there’s nothing to clean up afterward.
Prep time: 5 minutes
Cook time: 10 minutes
YIELD: SERVES 4
Ingredients:
1.25 pounds boneless skinless chicken breasts, diced into bite-sized pieces
⅔ cup barbecue sauce
2 - 3 tablespoons honey
2 tablespoons apple cider vinegar
4 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper
1 medium/large zucchini, diced into bite-sized pieces
1 medium red bell pepper, diced into bite-sized pieces
1 medium yellow or orange bell pepper, diced into bite-sized pieces
Salt and pepper to taste, for seasoning vegetables
Thinly sliced green onions
Instructions:
Put the chicken, barbecue sauce, honey, vinegar, 2 tablespoons olive oil, 1 teaspoon pepper in a large Ziploc bag. Seal the bag. Move the ingredients inside to coat the chicken. Chill in the refrigerator 15 minutes to 8 hours.
Heat outdoor grill to medium-high heat. If baking, preheat oven to 425°F.
Place 4 large sheets of foil on the counter. Place equal amounts of diced chicken in the centers of the foil pieces.
Distribute the zucchini, peppers, and broccoli around the chicken pieces on each of the pieces of foil.
Drizzle the remaining 2 tablespoons olive oil over the vegetables. Season everything lightly with salt and pepper.
Seal the foil packs tightly, place them on the grill for about 9 to 10 minutes.
If you're baking these chicken packages, check at 40 minutes for doneness.
Open the packages carefully, avoiding the steam. Garnish the chicken and vegetables with green onions and serve immediately.
If making these packages for later, they will keep in the fridge for up to 5 days.
Chicken Breakfast Sausage
Prep time: 30 minutes
Cook time: 1 hour
Yield: 8 sausage patties
Calories: 98
Ingredients:
2 teaspoons dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon granulated garlic
1 tablespoon store-bought barbecue rub
1 teaspoon kosher salt and up to 2 more teaspoons if needed
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes or less to taste
½ teaspoon ground allspice
2 tablespoons pure maple syrup
1 lb ground chicken, dark meat
Vegetable oil
Directions:
Mix 1 teaspoon salt with all the ingredients, except the ground chicken.
Add the chicken. Stir briefly, just enough to distribute the seasonings.
Fry a spoonful of the seasoned chicken in a lightly greased skillet. When it’s cooked through, taste it and judge if it needs more salt. Add more as needed, 1 teaspoon at a time.
Form 8 equally sized patties. Place them on a baking sheet and chill in the refrigerator for 45 minutes to overnight. Do not cover.
Fry the patties in 1 teaspoon oil, over medium heat. Don’t cram the pattie; rather, cook the patties in 2 or 3 batches.
Cook the patties 3-5 minutes per side, until cooked through and brown. Heat 1 teaspoon of oil in the skillet before every new batch.
The raw patties may be frozen, tightly wrapped, for up to 1 month. Do not thaw them out before frying.
Chicken and Red Bean Stew
Kidney beans, sweet potatoes, and Cajun seasoning make this stew a great choice for a hearty meal, especially welcome when the weather turns cold. Make it in the crockpot for greater convenience.
Serves 8
Portion size: 1-½ scant cups
Weight Watcher: 6 points +
Ingredients:
2 15 oz cans kidney beans, rinsed and drained
4 cups peeled, cubed sweet potato
1 lb. boneless, skinless chicken breasts
2 14.5 oz cans fat-free chicken broth
2 large green peppers, chopped
1 15 oz can diced tomatoes
2 4 oz cans diced green chilies
1 tablespoon Cajun seasoning
2 teaspoons crushed garlic
¼ cup reduced-fat, creamy peanut butter
1 small bunch of fresh cilantro leaves, chopped fine. Substitute parsley if desired
Instructions:
Combine all the ingredients in a crockpot in the order given, except the peanut butter and cilantro.
On a low flame cook for 10-12 hours or on a high flame for 5-6 hours. The vegetables will be tender and the chicken will shred easily with a fork.
Remove the chicken from the crockpot to a chopping block. Let it cool until you can handle it.
Shred the chicken, using a fork, and place it on a platter. Keep it warm. Remove 1 cup hot liquid from the crockpot. Whisk the peanut butter in. Return the mixture to the pot and stir.
To serve, top the shredded chicken with plenty of peanut butter sauce.
Top each serving with chopped cilantro or parsley.
CrockPot Red Wine Chicken
Prep time: 25 minutes
Cook time: 4 hours on high or 6-8 hours on low setting
Yield: 4-6 servings
Ingredients:
1 whole chicken, cleaned
2 cups chopped onions plus an additional ½ cup
1 cup chopped celery – about 3 stalks
1 cup chopped carrot – 2 medium carrots
3-4 whole, peeled garlic cloves
1 small bunch of fresh thyme – about 8 sprigs
1 large bay leaf
½ teaspoon salt
1 lemon, quartered
1 cup room temperature water
For the rub:
1 teaspoon Herbs de Provence blend
2 teaspoons mild paprika
1 teaspoon garlic granules or garlic powder
½ teaspoon dried sage
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
For the gravy:
Hot broth from the pot
¼ cup dry red wine
2 tablespoons arrowroot starch
2 tablespoons melted butter
Directions:
Chop the onion, carrot, and celery coarsely.
Put 2 cups onion, carrot, celery, peeled garlic, thyme, and bay leaf in the crockpot.
Make the rub by mixing the herbs de Provence, paprika, garlic, sage, salt, and pepper in a small bowl.
Quarter the lemon.
Chop another ½ cup onion.
Clean the chicken and remove giblets.
Sprinkle approximately ½ teaspoon salt inside the cavity.
Spoon the ½ cup chopped onion into the cavity.
Tuck the lemon pieces in the cavity on top of the chopped onion.
Rub the oil into the chicken skin. Cover all the outside with the spice rub. Use it all up, distributing it in an even layer over the chicken.
Place the chicken on top of the vegetables in the crockpot, breast side up.
Pour the hot water into the bottom of the crockpot.
Cover and on a high flame cook for 4 hours or on a low flame for 6-8 hours.
When the chicken is fork-tender, transfer it from the pot to a cutting surface.
Let it rest for about 10 minutes. This will make it easier to slice later.
Strain the broth and discard the used-up vegetables.
In a medium saucepan, mix the melted butter and arrowroot starch until smooth.
Add the hot broth gradually to the saucepan. Add the red wine. Cook over medium heat, whisking.
Let the gravy simmer briefly. It will thicken.
Taste for seasoning and adjust salt and pepper if needed. Serve.
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