I love chicken, and I know I’m not the only one. In fact, for me, the safest thing to order at a restaurant is always chicken. It rarely ever disappoints. Whether it’s fried, roasted, grilled, or stewed, chicken is delicious.
If you have time on your hands and are looking to spice up the way you eat chicken at home, this post is for you. Like anything else, it’s very hard to go wrong when you’re making chicken if you follow the recipes to the latter. Here are a few recipes that you should try out.
- Lemon and herb chicken
This recipe is an imitation of that which is offered at Galitos. It combines the aroma of rosemary and the sour taste of lemon to bring together the perfect combination.
Ingredients
- Chicken cut up into pieces
- Salt
- Soy sauce
- 2 lemons- freshly squeezed
- Garlic
- Ginger
- Rosemary leaves
- Two tablespoons of oil
Instructions
- In a bowl, mix up your chicken, salt, soy sauce, lemon, garlic, ginger, and rosemary leaves together.
- Cover the bowl and put it in the refrigerator for at least four hours so that the marinade can mix well. Make sure to marinate in the fridge. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses.
- Turn on your oven, and preheat it to 375 degrees
- Once done, place the chicken pieces on the oven pan and let it sit for approximately 45 minutes
- Serve hot.
- Honey glazed chicken
For those that lean towards sweeter marinades, then the honey glazed chicken is for you. This recipe is almost addictive. It combines the sweet taste of honey, with some salt, to bring together a perfect blend of flavour.
Ingredients
- Chicken cut to pieces
- 3/4 cup honey
- 1/2 cup soy sauce
- 4 large garlic cloves, minced or finely grated
- 1 Tbsp ginger, peeled and finely grated
Instructions
- In a small bowl, whisk together all marinade ingredients: honey, soy sauce, grated garlic cloves, and grated ginger.
- Place chicken pieces in your marinade and mix. Refrigerate for 6 hours or overnight.
- Preheat the oven to 375 degrees
- Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan.
- Let it grill for approximately 45 minutes-1 hour
- Serve hot.
- Fried chicken
This recipe is for KFC lovers. If you’re a fan of breadcrumbed chicken, then why not spend time making some at home? It might be time-consuming, but the results are worth it.
Ingredients
- 2 cups all-purpose flour
- 2/3 tablespoon salt
- 1 tablespoon ground black pepper
- 3 tablespoons paprika
- 1 tablespoon ground ginger
- 3 tablespoons ground white pepper
- 1 large egg
- 1 chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
- Vegetable oil for deep frying
Instructions
- Put flour in a bowl with all the herbs and spices and mix well.
- In a second larger bowl beat your egg together, then add the chicken pieces for 20-30 minutes
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and blot it on a paper towel.
- Serve hot.
- Chicken Tikka Masala
This recipe is specifically for those who love spice. If you are a fan of Indian food then you will enjoy it.
Ingredients
- 2 chicken breasts, cut into 1-inch cubes
- 1/2 cup plain yoghurt
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 1/2 tsp paprika
- 2 tbsp lemon juice
- Salt to taste
- 3 tbsp oil
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp coriander-cumin powder
- 1 tbsp tomato paste
- 1 can of tomatoes, crushed
- Salt to taste
- 1/2 cup heavy cream
Instructions
- In a bowl, mix the chicken with plain yoghurt, and lemon juice. Cover and let it marinate in the refrigerator for 2-3 hours or preferably overnight.
- Cook chicken in a preheated oven at 250C for 20-25 minutes.
- In a heavy-bottomed pan, heat oil. Add the onions and cook for 30 seconds or until they become brown. Add ginger-garlic paste and stir.
- Add chilli powder, turmeric powder, garam masala, and paprika, and stir for 30 seconds.
- Next, stir in the tomato paste for a minute.
- Pour in the tomatoes and season with salt. Stir, cover the pot with a lid and let simmer for 10-15 minutes.
- Stir in the heavy cream and cooked chicken. Let cook for another 4-5 minutes.
- Garnish with coriander leaves and serve with steamed rice or naan.
- Creamy garlic chicken
This simple recipe is assured of leaving you longing for more. It’s tasty and can be served with a variety of carbohydrates.
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 whole head garlic cloves peeled
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Chopped parsley
Instructions
- Cut the chicken in half lengthwise so you have 4 smaller pieces. Sprinkle them with some salt & pepper and coat them in the flour.
- Add the olive oil and 1 tbsp of the butter to a pan over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside.
- Add the chicken broth, lemon juice, and garlic powder to the pan. Let it cook for around 4 minutes or until the liquid is noticeably reduced.
- Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so until the sauce is reduced and the chicken is cooked through.
- Serve with freshly chopped parsley.
