The brown sugar in the sauce is the secret of this tasty chicken. It caramelizes as the meat grills, creating a flavorful glaze.
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons firmly packed light brown sugar
1 clove garlic, minced
1/4 teaspoon black pepper
3 skinless chicken thighs
3 skinless chicken legs
1. Preheat grill to medium heat or turn on broiler. Place a rack 3-inches from the heat.
2. Combine the ketchup, vinegar, Worcestershire sauce, brown sugar and garlic in a small saucepan; mix well. Bring to a boil over medium-high heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; stir in black pepper.
3. Brush some of the ketchup mixture on one side of the chicken. Place the chicken, sauce side down on the grill (or sauce side up under the broiler). Grill or broil, turning and basting with the remaining sauce, until the chicken is cooked through and the juices run clear when pierced with a knife, 6-8 minutes per side. Makes 3 servings.
Your family will love these yummy, crunchy, baked chicken tenders and dip. You will love how easy they are to make!
2/3 cup mayonnaise
2 teaspoons onion flakes
2 teaspoons dry mustard
1 cup Ritz cracker crumbs
2 tablespoons sesame seeds
14 ounces chicken tenders, patted dry
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1. Preheat oven to 425 degrees F. Grease a baking sheet. Combine the mayonnaise, onion flakes and dry mustard in a shallow bowl; mix well.
2. Combine the cracker crumbs and sesame seeds in another shallow bowl; mix well.
3. Dip the chicken tenders in the mayonnaise mixture, then coat with the cracker crumb mixture.
4. Arrange the chicken tenders on the prepared baking sheet. Bake, turning once Halfway through baking, until the chicken is cooked through and the juices run clear when pierced with a knife, 12-15 minutes.
5. Meanwhile, combine the dip ingredients in a small bowl; mix well. Serve with the chicken tenders. Makes 4 to 6 servings.
This delightful recipe from Betty Crocker has tender bites of chicken and vegetables covered in a rich Alfredo sauce and wrapped in flaky puff pastry; who could ask for anything more? YUM!
1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 ounce) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1. Heat oven to 400 degrees F. Lightly spray 4 (10 ounce) ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over sides.
2. In 10-inch skillet, melt butter over medium heat; add shallots.Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves;stir well.
3. Spoon mixture into pastry-lined ramekins. Fold corners over filling; pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in ramekins or remove to individual serving plates. Makes 4 servings.
Crispy-skinned chicken legs with a spicy kick–and they are super easy-to-make!
1/4 cup vegetable oil
1/2 cup all-purpose baking mix
1 tablespoon paprika
2 teaspoons Creole seasoning
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon black pepper
10 chicken drumsticks
1. Preheat oven to 450 degrees F. Pour the vegetable oil evenly over the bottom of a 15x10x1-inch baking pan.
2. In a large bowl, combine all of the remaining ingredients except the chicken drumsticks; mix well and pour into a paper or resealable plastic bag.
3. Add the chicken drumsticks to the bag a few at a time; shake to coat well. Arrange in a single layer on the prepared baking pan.
4. Bake, turning once, 30 minutes or until juices run clear when chicken is pierced with the tip of a knife. Transfer to a serving dish. Makes 4 to 5 servings.
Another delicious slow cooker recipe your family is sure to enjoy. It’s one of our favourites!
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/2 cup water
4-1/2 to 5 pound turkey breast, thawed
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley*
1. Stir the soup and water in a 6-quart slow cooker. Rinse the turkey with cold water and pat dry; rub with the poultry seasoning and place in slow cooker. Sprinkle with the parsley.
2. Cover and cook on Low for 8 to 9 hours. Insert meat thermometer into thickest part of meat, not touching bone, and cook until thermometer reads 170 degrees F. Let stand for 10 minutes before slicing. Serve with mashed potatoes and your favourite vegetables. Makes 8 servings.
*You may substitute 1 teaspoon of dry parsley flakes for the fresh parsley, if desired.
I love how simple and easy this yummy chicken recipe is to make in my slow cooker. I just put it together and forget it until time for dinner.
2 (10-3/4 ounce) cans condensed cream of chicken soup
1-1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package seasoned long-grain and wild rice mix
8 boneless, skinless chicken breast halves
1. Stir together in a 3-1/2-quart slow cooker, the soup, water, carrots, rice and seasoning packet; add the chicken and turn to coat with the soup mixture.
2. Cover and cook on Low for 7 to 8 hours or until the chicken is cooked through. Makes 8 servings.
Delicious, juicy, herb-seasoned chicken with colorful roasted vegetables is sure to be a winner at your family dinner table.
2 tablespoons butter
1 teaspoon dried sage
1 clove garlic, crushed
1/8 teaspoon black pepper
1 whole chicken (about 3.5 pounds)
1 teaspoon dried rosemary
1 medium onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, de-seeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tablespoon olive oil
flat-leaf parsley sprigs, for garnish
1. Preheat oven to 375 degrees F. In a small bowl, combine the butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear.
2. Spread 1/2 the butter-herb mixture under the skin; rub the remaining mixture on the top. Sprinkle with the rosemary. Place whole onion in the chicken cavity and tie the legs together using kitchen string.
3. Place the chicken on a rack in a roasting pan; pour broth into pan. Cover pan with foil and roast for 1 hour. Uncover and cook 40 minutes longer or until juices run clear when meat is pierced. Transfer chicken to serving dish; let stand 15 minutes before serving.
4. Meanwhile, place the parboiled potatoes, zucchini, peppers and onion slices on a separate baking pan; drizzle with the olive oil and bake 35 to 40 minutes until cooked and crisp around the edges. Arrange around the chicken; garnish with parsley sprigs. Makes 6 servings.
A delicious mouthwatering marinade containing a trio of herbs, gives these golden chicken breasts a unique and tantalizing flavor.
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon chopped fresh parsley + extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
1. Using a peeler, remove strips of zest from half of the lemon; trim into fine strips with a small knife. Grate the other half of the lemon to make 1 tablespoon of zest. Squeeze the juice from the lemon into a small bowl.
2. In a large bowl, combine the lemon zest, lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts and toss to coat well; cover and chill in refrigerator for 30 minutes or overnight.
3. Preheat the grill, griddle or broiler. Place chicken on grill; reserve the marinade. Cook until chicken is cooked through, about 10 minutes on each side brushing with marinade 2 to 3 times during cooking. Sprinkle with reserved lemon strips; garnish with parsley sprigs and serve immediately. Makes 4 servings.