Category:

Chicken

Loaded with the bright fresh flavors of lemon, garlic, and oregano this Greek chicken bake is an easy weeknight dinner. Feel free to add your favorite vegetables to the marinade and bake right along side everything else. Some yellow squash, asparagus, onions, and zucchini would all be great additions to this dish!

Green Chicken Bake

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Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Marinade time: 1 day
Total Time: 1 day 1 hour 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 4
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Ingredients:
 
  • 8 Chicken drumsticks
  • 4 Cups small yellow potatoes (quartered)
  • 2 Cups cherry tomatoes
  • Cup olive oil
  • Cup white wine
  • 1 head garlic (peeled)
  • 2 large shallots (peeled)
  • 3 lemons (zest, and juice)
  • 2 Tbsp dried oregano
  • 1 Tbsp dried dill
  • 1 Tbsp salt
  • 2 tsp black pepper
Instructions:
  • Toss the olive oil, wine, lemon juice and zest, shallots, garlic, dill, oregano, salt and pepper into a blender and blend until smooth. This is your marinade.
  • Place marinade in a ziploc bag or container large enough to marinate your chicken and vegetables over night in.
  • Place your chicken, potatoes, and tomatoes in the marinade and toss to coat. Marinate overnight or for at least 3 hours.
  • Preheat your oven to 425°F
  • Place the entire contents of your marinade in to a 9x13 baking dish. Placing the drumsticks on top of the potatoes and veggies. This forms a roasting rack of sorts and allows your chicken to cook all over, so you don't get soggy chicken skin. No one likes that- it's the worst.
  • Bake uncovered for 1 to 1.5 hours or until potatoes are soft and the chicken has begun to brown. Chicken is done when it reaches 165°F.
  • This bake is delicious served along side a cool refreshing salad, or marinated cucumbers. Enjoy!

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All of the flavor you’d expect from a delicious piece of southern fried chicken made healthier!

Unfried Chicken Thighs

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 pounds chicken thighs
  • 2 tsp poultry seasoning
  • 1 Tbsp herbes de provence
  • ½ tsp cayenne
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 425°F
  • On a baking sheet combine chicken, olive oil, and all seasonings.
  • Toss them together with your hands coating both sides of the chicken well.
  • Place the chicken in a single layer spaced evenly apart on the baking sheet.
  • Bake for 40 minutes to 1 hour. This will depend on how large your chicken thighs are and how crispy you want them. Cooked chicken should be no less than 165°F.
  • Enjoy with your favorite sides!

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Carne asada- Is there anything more sunshine worthy than juicy grilled meats and tacos? Not in my book! “Carne asada” literally translates to grilled meat so feel free to use whatever cut of beef you want, or to even use chicken or pork! If you choose not to use skirt steak your cook times will vary, but the marinade time will stay the same.

Overnight is a must to allow it to fully tenderize the meat and to let all those delicious flavors sink in. I like this the most wrapped in a hot corn tortilla and loaded with guacamole and corn salad it’s a meaty paradise for your mouth! BTW- This recipe is scaled to serve 12 (1/4th pound meat each) because we always want leftovers the next day…and the next…and the next. No regrets!

Carne Asada

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12

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Ingredients:

 

  • 3 lbs beef skirt steak
  • 2 cups orange juice
  • 1/2 cup pineapple or pineapple juice
  • 1 bottle Gluten free beer or cider
  • 10 cloves garlic
  • 1 bunch cilantro
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 1 Tbsp salt
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 3 large shallots
  • 1 jalapeno pepper (trimmed of stems)
  • 1 serrano pepper (trimmed of stems)
  • 1/2 cup oil
Instructions:

  • Combine all ingredients except beef into a blender and pour over the meat in a large container.
  • Marinate overnight.
  • When ready to cook grill over high heat (400-450 degrees Fahrenheit) for 5-8 minutes per side.
  • Allow to rest for 5 minutes and slice thinly against the grain.
  • Enjoy topped with all your favorite taco fillings or as a main dish all on it’s own!

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The chicken may come out with a faint white coating as it dries down. This happens to me occasionally and is just extra cornstarch accumulating in the oil as you fry and is no cause for concern. If you want to ensure you’ll avoid the potential white coating you’ll need fresh oil with every batch you fry- which is a real hassle, but you live your life!

Popcorn Chicken Adobo

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4
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Ingredients:
 
  • 2 lbs boneless skinless chicken thighs
  • 2 cups cornstarch
  • Oil for frying
  • 1 cup tamari
  • 1 cup white vinegar
  • 2 crumbled or ground bay leaves
  • 1/4 tsp ground cinnamon
  • 1 Tbsp ground black pepper
  • 2 Tbsp sugar
  • 1 head garlic (minced)
  • 1 serrano chile (sliced)
Instructions:
  • In a small saucepan combine all ingredients except for the chicken thighs, cornstarch, and oil and bring to a boil.
  • Reduce heat to medium-low. Allow to simmer for 5 minutes and cool- we’re just mellowing out the bay leaf flavor.
  • While sauce is cooling cut the chicken thighs into bite sized pieces, and place in the container you wish to marinate your chicken in.
  • When marinade has cooled reserve one 1/2 to 1 cup for dipping and set aside.
  • Pour the remaining sauce over chicken making sure all chicken is submerged and coated.
  • Marinate your chicken for at least 1 hour, but up to overnight in the refrigerator.
  • When chicken has marinated, begin to heat your oil in a heavy bottomed pan. The oil should remain between 350 and 400 degrees Fahrenheit while frying.
  • While oil is heating place the cornstarch into a large bowl.
  • Remove chicken from marinade and working in batches roll around in the cornstarch. You don’t want any spots undercoated. Mo’ coated mo’ betta’!
  • If your oil isn’t ready by the time they’re all coated just let your chicken hang out in the cornstarch until it is.
  • When oil is ready fry the chicken in batches. This should be really fast. Mine cook in about 2-4 minutes, but please cook them until the chicken reaches 165 degrees Fahrenheit- ain’t nobody got time for salmonella.
  • Enjoy as is or dipped in the reserved sauce!

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Love tortilla soup, but can’t quite nail that restaurant flavor? I’ve got you covered! Be sure to top it with all the same fixings you’d get at the restaurant for an authentic flavor. You’ll never guess how important all that cheese and avocado really is until you’re missing it!

Don’t forget your toppings!

Avocado or guacamole, shredded pepper jack or Monterrey jack cheese. chopped cilantro, tortilla Chips (obviously), sour cream, diced jalapenos, limes

Chicken Tortilla Soup

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 6
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Ingredients:
 
  • 1 lb chicken breast
  • 2 Tbsp olive oil
  • 12 cups chicken stock
  • 2 limes (juiced)
  • 1/2 cup sour cream
  • 1 large onion (diced)
  • 1 medium carrot (minced)
  • 6 cloves garlic (minced)
  • 2 tsp chicken bouillon
  • 2 tsp paprika
  • 1 15 oz can diced tomatoes
  • 1 15 oz can Rotel
  • 1 15 can white hominy
  • 1 Tbsp + 1 tsp cumin
  • 2 Tbsp + 1 tsp chili powder
  • 2 tsp Mexican oregano
  • 1 tsp epazote
  • 1 chipotle en adobo pepper (minced +1 tsp sauce *see notes)
  • 1 Tbsp garlic powder
  • 1 bunch cilantro (stems included. (chopped finely))
  • 1 tsp black pepper
  • Salt to taste
Instructions:
  • In a large pot over medium-high heat add 2 Tbsp olive oil, onion, carrot, and 1 tsp salt. Saute until onion has browned and carrot is soft.
  • Add garlic, Mexican oregano, and cilantro to the pot and saute until fragrant (about 1-2 minutes).
  • Add chicken breast, bouillon, diced tomatoes, Rotel, and all 12 cups of chicken stock to the pot, stir well, and bring to a boil.
  • Once boiling, reduce heat to a simmer and add all remaining ingredients- except sour cream. Simmer for 30-40 minutes, or until chicken breast is cooked through. This will vary depending upon the size of your chicken breast.
  • When Chicken is cooked through remove it from the pot and shred. Place shredded chicken back into the pot, add the sour cream, and stir well.
  • Bring the soup back to a boil and allow to boil for 10 minutes before serving. Taste for salt.
  • Serve topped with plenty of garnishes and *preferably* Selena’s angelic vocals filling your house because #AnythingForSelenas, but if you don’t want that- that’s cool too…I guess.

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Notes:

If you can’t find or don’t have chipotle en adobo you can substitute one diced jalapeno (seeds and membranes removed for mild, or included for spicy) and 1/2 tsp chipotle powder or you can omit the chipotle powder completely. Just use what you have. No need to sweat it!

Sometimes if I’m feeling extra Squilliam Fancyson I’ll take a few tostadas, top them with lots of shredded cheese and stick them under the broiler for a few minutes until the cheese is melted, bubbling, and gooey. Then I toss those directly on top of the bowls of tortilla soup cheese side up, and top them with whatever you’re feeling. It looks fancy, and takes 5 minutes. Give it a go!

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I used a pellet smoker with the Trager blend of pellets. If you’re not using an electric smoker be mindful of the heat as not to burn the glaze.

Also I know as a proud Texan I should have my own BBQ chicken rub recipe, but sometimes I just enjoy a good premade spice as much as the next person because I’m lazy.

Smoked Glazed Chicken Wings

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Cook Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 lbs chicken wings
  • 1/4 cup favorite BBQ seasoning
  • 1.5 cups favorite BBQ sauce
Instructions:
  • Preheat your smoker to 300 degrees Fahrenheit with your favorite smoking wood.
  • In a large bowl toss your chicken wings with 1/4 cup of your favorite BBQ seasoning.
  • When smoker is ready lay wings down in one even layer 1″ apart from each other, and smoke for 1 hour.
  • When one hour has passed flip the wings over and smoke for an hour longer. They should be forming a nice firm skin at this point.
  • When the second hour of smoking is up ensure your chicken has reached 165. Crank the heat of your smoker up to 450 and generously brush both sides of your wings with your chosen BBQ sauce.
  • Smoke at 450 for 10 minutes.
  • Flip wings, and brush with BBQ sauce again, smoke for 10 minutes longer or until a nice glaze has formed over the wings. They should be lightly sticky, but not wet with sauce.
  • Allow wings to cool slightly and serve! Enjoy with your favorite wing sauce or as is!

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Traditional breading who? Never heard of her!

Parmesan crusted chicken

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 8
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Ingredients:
 
  • 8 thinly sliced chicken breast
  • 4 eggs
  • 16 oz shredded Parmesan cheese
  • 2 tsp adobo seasoning
  • 1 Tbsp olive oil or butter
Instructions:
  • In a shallow and wide bowl (I use a pie pan) scramble eggs together with adobo seasoning.
  • In another shallow and wide bowl add all of the Parmesan cheese.
  • Dip the chicken into the egg and adobo mixture, and press dipped chicken firmly into the Parmesan cheese filling in any bare spots with cheese.
  • Place prepared chicken breasts onto a plate.
  • Heat a large nonstick skillet over medium high heat. When warm add half the olive oil or butter.
  • Working in batches cook the chicken for 5-7 minutes a side. When you lay the chicken in the pan DO NOT move it. You’re forming a crust and don’t want the cheese to adhere to the pan and not the chicken. Chicken will not stick to the pan when it’s ready to be flipped.
  • Chicken is ready when it reaches an internal temperature of 165 degrees Fahrenheit, and the cheese is golden brown.
  • I like to serve this chicken with a Caesar salad. The flavors pair nicely together.
  • Enjoy!

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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 qts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

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We moved from the middle of nowhere to the middle of nowhere with a Target! Yay!

Caribbean Jerk Chicken

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 8
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Ingredients:
 
  • 8 chicken breasts
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
Instructions:
  • In a blender or food processor combine: green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, tamari, serrano peppers, thyme, fennel seeds, anise seeds, lime juice or coconut vinegar.
  • Alternatively: If you don’t have salt on hand your tears will do the trick.
  • Place chicken breasts into whatever your preferred marination vessel is: a bowl, a bag etc.
  • Pour the marinade over the chicken breasts and marinade for at least 2 hours, but up to overnight.
  • When ready to cook heat your grill to high (around 450 degrees Fahrenheit).
  • Remove the chicken from the marinade and grill for 7-10 minutes per side or until they reach an internal temperature of 165 degrees Fahrenheit.
  • Think of tropical beaches, and enjoy!

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