Grilled Dry Rub Chicken Recipe

Posted on May 2, 2013 · Leave a Comment
Print This Post Print This Post

Grilled Dry Rub Chicken Recipe

Two wonderful spring days here in Upper Michigan so on the third day I decided to fire up the grill. I should have watched the weather closer because it turned out to be a nasty surprise with temps dropping 20-25 degrees in hours and as I look out the window today it is rain mixed with snow. Oh well, I’ve grilled in a lot worse conditions than this; I guess I’m just getting anxious for summer.

The weather may have been disappointing, but this Grilled Dry Rub Chicken Recipe was not. This one will go on my favorite list, it is absolutely delicious. If there are any drawbacks to this recipe, it is that, you have to allow enough time for the chicken to absorb the blend of seasoning. I rubbed the chicken the morning I planned on grilling it, fired up the grill at supper time and it was about perfect-I would think you could even do this the night before if you wanted to.

This Grilled Dry Rub Chicken Recipe makes enough to do 2 chickens, about 3-4 pounds each. The next time you fire up the grill give this one a try, it’s really good. Enjoy

Tip: if you have the ability to add some smoke to your grill; I think this would be a great addition to the recipe.

Grilled Dry Rub Chicken Recipe
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Grilling
Cuisine: Mexican
Serves: 4-6

Ingredients
  • 1-2 whole chickens (2-3 pounds each)
  • 2 tablespoons paprika
  • 1½ tablespoons kosher salt
  • 2 teaspoons coarse fresh ground black pepper
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons dried oregano
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper-or to taste

Instructions
  1. In a small bowl mix all the seasoning ingredients together until well blended.
  2. How you cut the chicken up is pretty much your choice. I chose to cut the backbone out with a pair of kitchen shears and flatten the chicken bone side down. This also allows me to separate the leg quarters easily; because they usually get done first.
  3. Toughly rub the chicken with the seasoning mix on the skin and bone side-partially separate the skin, without completely detaching the skin, rubbing some of the seasoning mix on the meat under the skin.
  4. Cover and refrigerate for 8 hours or overnight.
  5. Grilled Dry Rub Chicken Recipe Grilled Dry Rub Chicken Recipe
  6. Preheat the grill to medium high heat and lightly oil the grill plates
  7. grilling chicken grilling chicken
  8. Grill chicken skin side down until nicely browned, flip chicken and continue cooking until done.
  9. Store any leftover rub for later use.

Grilled Dry Rub Chicken Recipe

Filed Under: Favorite Recipes, Grilling Recipes, Simple Recipes Tagged With: , , , , ,

Creamy and Cheesy Chicken Tetrazzini Recipe

Posted on April 16, 2013 · Leave a Comment
Print This Post Print This Post

Creamy and Cheese Chicken Tetrazzini Recipe

I have prepared Chicken Tetrazzini a number of times but when I ran into this Creamy and Cheese Chicken Tetrazzini Recipe it looked really good, so I thought I would put it on the menu for dinner. This recipe is a little time consuming but well worth the time and effort. The combination of the 3 cheeses is almost a perfect blend. Preparing the cheese sauce reminds me somewhat of preparing macaroni and cheese, which gives this Chicken Tetrazzini Recipe its creamy, cheesy flavor. This one will go on my favorite recipe list.

If you like Chicken Tetrazzini, or have never tried it before, give this Creamy and Cheese Chicken Tetrazzini Recipe a try. It’s delicious. Enjoy

Creamy and Cheese Chicken Tetrazzini Recipe
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: American
Serves: 4

Ingredients
  • ½ pound spaghetti
  • 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
  • 1 sweet red pepper (chopped)
  • 1- 8 package fresh mushrooms (sliced)
  • 4 ounces cream cheese (cubed)
  • ¼ cup flour
  • 1 can chicken broth (14.5 ounces)
  • 3 Tablespoons Grated Parmesan Cheese (divided)
  • ½ cup Shredded Mozzarella Cheese
  • Oil for browning
  • Salt and pepper to taste

Instructions
  1. Preheat oven to 350F.
  2. In a large kettle cook the pasta according to package directions.
  3. While the pasta is cooking, cube the chicken, and chop the vegetables.
  4. In a lightly oiled large skillet cook the chicken and vegetables until chicken is no longer pink inside. Remove the mixture, cover to keep warm, and set aside.
  5. In the same skillet combine the chicken broth, cream cheese, and flour; brink to a boil whisking constantly. Reduce the heat and simmer while stirring, until mixture thickens.
  6. Drain the pasta and mix in the vegetable cheese sauce and 2 tablespoons of the Parmesan Cheese. Salt and pepper to taste.
  7. Spoon the mixture into a 3 quart casserole dish and bake covered for 25 minutes. Remove from the oven and top with the Shredded Mozzarella Cheese and 1 tablespoon of Grated Parmesan Cheese. Return the casserole to the oven and bake uncovered until cheese is melted.
  8. Serve hot.

Creamy and Cheese Chicken Tetrazzini Recipe Creamy and Cheese Chicken Tetrazzini Recipe

Creamy and Cheese Chicken Tetrazzini Recipe Creamy and Cheese Chicken Tetrazzini Recipe

Creamy and Cheese Chicken Tetrazzini Recipe

Filed Under: Favorite Recipes, Simple Recipes Tagged With: , , , ,

Outback Steakhouse Alice Springs Chicken Recipe

Posted on February 28, 2013 · 1 Comment
Print This Post Print This Post

Outback Steakhouse Alice Springs Chicken Recipe

It’s been a long time sense I have eaten at an Outback Steakhouse restaurant, but from what I can remember it was really good. I think the closest one is about 200 miles away so I don’t picture it happening anytime soon. When I saw this knock off recipe for Outback Steakhouse’s Alice Springs Chicken; I had to give it a try. There is a little bit of prep time involved, so be sure to leave enough time, to marinate the chicken, and cook the bacon. Other than the time involved this is a very simple recipe, and is well worth the time and effort. I have never eaten this dish at Outback Steakhouse, but if I ever get there again I would love to try this dish and see how it compares.

If you like the ingredients that go into honey mustard chicken, you’ll love this Outback Steakhouse Alice Springs Chicken Recipe; because it has that little bit of extra care, and ingredients that make a dish special.

This is an excellent dish and will go on my favorites list.

Outback Steakhouse Alice Springs Chicken Recipe
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: American
Serves: 4

Ingredients
  • 4 boneless skinless chicken breasts
  • ½ cup Dijon mustard
  • ½ cup honey
  • 1 ½ teaspoons vegetable oil
  • ½ teaspoon lemon juice
  • 1 tablespoon vegetable oil
  • 2 cups fresh mushrooms (sliced)
  • 2 tablespoons butter
  • Salt
  • Pepper
  • Paprika
  • 8 slices bacon (cooked until crispy)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 teaspoons fresh parsley (finely chopped)

Instructions
  1. In a small bowl mix together the mustard, honey, lemon juice and oil. Reserve 1/ 3 of the honey mustard sauce to use for a dipping sauce, with the cooked chicken.
  2. Using a mallet flatten the chicken out a little bit, so they are the same thickness, to help equal the cooking time. Pour the remaining sauce over the chicken and marinate for at least 2 hours.
  3. Preheat the oven to 350F.
  4. Remove the chicken from the marinade, season with the salt, pepper, and paprika. In a large skillet, using about a tablespoon of cooking oil, brown and sear the chicken breasts on both sides for 3 to 4 minutes. (Discard the marinade)
  5. Place the chicken into a lightly greased, or sprayed, 9 x 13 baking dish and bake for 30-40 minutes, or until chicken reaches an internal temperature of 165F.
  6. While chicken is baking; cook the bacon, then saute the mushrooms in the 2 tablespoons of butter until tender. (Bacon and mushrooms can be cooked beforehand)
  7. Just before chicken is done remove chicken from the oven and top each chicken breast with mushrooms, 2 slices of bacon, ¼ cup Monterey jack, and ¼ cup of cheddar. Bake until the cheese has melted. Sprinkle each chicken breast with ½ teaspoon of parsley before serving. Serve with the refrigerated honey-mustard sauce.

 

Outback Steakhouse Alice Springs Chicken Recipe Outback Steakhouse Alice Springs Chicken Recipe

Outback Steakhouse Alice Springs Chicken Recipe Outback Steakhouse Alice Springs Chicken Recipe

Outback Steakhouse Alice Springs Chicken Recipe

Filed Under: Favorite Recipes, Simple Recipes, Uncategorized Tagged With: , , , ,

Slow Cooker Barbequed chicken Recipe

Posted on December 5, 2012 · Leave a Comment
Print This Post Print This Post

Slow Cooker Barbequed chicken Recipe

I looked at this Slow Cooker Barbequed chicken Recipe and thought it looked pretty good. I am always looking for good recipes for my slow cooker it seems like I use it at least once a week. I was in the mood for barbecued chicken and my original plan was to use the grill, but it was too windy. So out came the slow cooker.

There is a little bit of prep time with this recipe and quite a few ingredients but I liked the idea of slow cooking the chicken in the barbeque sauce. I normally like leaving the skin on the chicken, but because the sauce is thickened and poured over the chicken I wanted to eliminate as much fat as possible. The ingredients in this recipe blended together very well and like most slow cooker recipes the chicken was so tender it would melt in your mouth. I prepared this recipe as written. There is a little bit of heat from the cayenne in the recipe but you could use the cayenne to taste or eliminate it completely. The next time you’re in the mood for barbecued chicken give this Slow Cooker Barbequed chicken Recipe a try; it’s really good.

Ingredients

1/ 4 cup water

3 tablespoons brown sugar

3 tablespoons white vinegar

3 tablespoons ketchup

2 tablespoons butter

2 table spoons Worcestershire sauce

1 table spoon lemon juice

1 teaspoon salt

1 teaspoon paprika

1 teaspoon ground mustard

1/ 2 teaspoon cayenne pepper

1 cut up chicken 2 to 3 pounds (skin removed)

4 teaspoons cornstarch

1 tablespoon cold water

Directions

1. In a small saucepan mix together the water, brown sugar, vinegar, butter, ketchup, lemon juice, Worcestershire sauce and all the seasoning. Bring to a boil then reduce the heat to simmer. Cook uncovered for 5 minutes.

Slow Cooker Barbequed chicken Recipe Slow Cooker Barbequed chicken Recipe

2. Place the chicken in the bottom of the slow cooker. Pour the sauce over the top and cook for 3 to 4 hours, or until juices run clear.

Slow Cooker Barbequed chicken Recipe Slow Cooker Barbequed chicken Recipe

3. Remove the chicken from the slow cooker to a warming rack. Remove any excess fat from the juice and pour the juice into a small saucepan. Mix the tablespoon of water and cornstarch until smooth. Bring the juices to a boil and stir in the cornstarch until thickened.

Spoon some of the sauce over the chicken and serve the rest on the side with the chicken as needed.

Tip: I served the chicken with hash brown patties lightly covered with the sauce.

Slow Cooker Barbequed chicken Recipe

Filed Under: Crock Pot Recipes, Simple Recipes, slow cooker, Uncategorized Tagged With: , , , , , ,

One Dish Teriyaki Chicken and Rice Recipe

Posted on December 3, 2012 · Leave a Comment
Print This Post Print This Post

 

Teriyaki Chicken and Rice Recipe

This was a busy weekend. Getting crunched for time I was looking for a one dish recipe that would be quick to prepare. This Teriyaki Chicken and Rice Recipe looked good and had very little prep time associated with it. I figured once I placed it in the oven I could get some things done while it was cooking. Starting with the raw rice in the oven made me a little nervous because I have not had good luck with this type of recipe. Usually the rice comes out on the hard side because there is not enough liquid or the other ingredients get done before the rice. With this recipe this was not the case; the rice came out perfect. The orange marmalade blended well with the chicken, and the cashew garnish added a nice touch to the recipe.

This Teriyaki Chicken and Rice Recipe is very good and will go on my favorites list. My wife said it was excellent, and she is anxious to have it again. Give this one a try. Enjoy

Ingredients

2 cups fresh peeled baby carrots (cut lengthwise)

1 cup uncooked regular white rice

1 can stir fry corn (15 ounces drained)

1 can chicken broth (14.5 ounces)

5 tablespoons teriyaki sauce (divided)

3 to 3 1/2 lb. cut-up frying chicken

1/4 cup orange marmalade

1/2 teaspoon ground ginger

3/4 cup cashew halves and pieces

Directions

Preheat oven to 375F

1. In a medium size bowl mix together the carrots, rice, corn, broth and 2 tablespoons of the teriyaki sauce. Spread the rice mixture over the bottom of 13 x 9 baking pan or casserole dish sprayed with cooking spray.

2. Arrange the chicken pieces over the top of the rice mixture.

Chicken and Rice Recipe Teriyaki Chicken and Rice Recipe

3. In a small bowl mix together the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger. Spread this mixture over the top of the chicken.

Teriyaki Chicken and Rice Recipe Teriyaki Chicken and Rice Recipe

4. Cover with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake for another 15 minutes or until chicken is golden brown and reaches an internal temperature of 165F.

Serve Garnished with cashews. Serves 4

Note: if you want to lower the fat and sugar content remove the skin, and use reduced sugar marmalade.

One Dish Teriyaki Chicken and Rice Recipe

Filed Under: Asian Food, Simple Recipes, Uncategorized Tagged With: , , , , , , ,

Cornish Game Hens Recipe

Posted on November 19, 2012 · Leave a Comment
Print This Post Print This Post

Cornish Game Hens Recipe

Cornish Game Hens are easy to work with, but I have found that they are usually lacking flavor. That could be because every time I purchase them they are frozen, and who knows for how long. This Simple Cornish Game recipe looked good so I decided to give it a try. It’s pretty obvious the dominant seasoning in this recipe is the chili power- however even though it uses 4 teaspoons it seems to blend in well not overpowering the recipe. Splitting the Cornish Hens is not a big task, you can cut out the back bone or leave it in-I would recommend cutting it out because you would get rid of some small bones which I really do not like picking through.

This Simple Cornish Game Recipe has very little prep time and roasts in the oven for about an hour. This one won’t go on my favorites list, but I think it was good enough to post. If you’re in the mood for something a little different give this recipe a try. Enjoy

 

Ingredients

4 tablespoons butter

3 tablespoons honey

4 teaspoons chili powder

1 tablespoon orange juice

2 Cornish hens (cut in half)

Salt and pepper to taste

Directions

Preheat oven to 350F.

1. In a small sauce pan melt the butter and mix in the honey, chili powder and orange juice. Mix and heat until blended. Salt and pepper to taste.

2. Cut Cornish hens and halve-rinse and pat dry with toweling.

cornish game hens game hen sauce

3. Place hens in a 13 x 9 baking dish sprayed with cooking spray, skin side down. Place in the oven for 10 minutes.

4. Remove hens from the oven, turn them to skin side up, and coat generously using a pastry brush with the honey chili mixture. Reserving a little of the mixture to apply during the baking cycle.

Cornish game hens with glaze Simple Cornish Game Hens Recipe

5. Bake for about 15 minutes and baste with the remaining honey chili mixture. Bake for an additional 25 to 30 minutes or until well browned. (Internal temperature of 165F.)

Serve hot with your choice of a potato and veggie-serves 4

Simple Cornish Game Hens Recipe

Filed Under: Simple Recipes Tagged With: , , , , ,

Lemon Pepper Chicken Recipe

Posted on October 3, 2012 · Leave a Comment
Print This Post Print This Post

Lemon Pepper Chicken Recipe

Wow; sticker shock. I can remember when I could buy chicken leg quarters for 30 cents a pound-Look at it now! I’m glad this recipe post is not about prices.

This Lemon Pepper Chicken Recipe is a very simple recipe but you do have to allow enough time for the chicken to marinate; which should be 4 hours or longer. I started this recipe in the morning and allowed it to marinate till about supper time and it worked out very well. You could really go in a couple of different directions with the chicken after the marinate is complete-you can put them in the oven at 350F, or transfer them right to the grill. I had a lot going on and didn’t really have time to fire up and tend to the grill, so I chose the oven. You can also use any combination of chicken you would like. The original recipe called for chicken quarters; but I like dark meat, and decided to use leg quarters. This Lemon Pepper Chicken Recipe has an excellent combination of flavors and is very good-give it a try and enjoy.

Ingredients

1/2 cup lemon juice

1/4 cup onion (finely chopped)

1/4 cup olive oil

1 tablespoon brown sugar

1 tablespoon cracked black pepper

3 cloves of garlic (minced)

2 teaspoons lemon zest

3/4 teaspoon salt

4 chicken leg quarts (about 3 pounds)

Directions

1. In a medium bowl combine lemon juice, onion, olive oil, brown sugar, pepper, garlic, salt and lemon zest. Reserve 2 tablespoons of the marinade.

chopped onion and garlic lemon marinade

2. Place marinate and chicken in a one gallon plastic bag; seal the bag and rotate the chicken to coat. Marinate for at least 4 hours, rotating the bag occasionally to coat the chicken.

chicken in a bag roasting chicken

3. Remove the chicken from the bag and bake in a 9 x 13 roasting pan at 350F.(discard the marinate) for 50 minutes to one hour. Half way through the cooking cycle brush on the reserved marinade.

4. Bake until juices run clear and internal temperature reaches 165 too 170F.

Serve hot-Serves 4

Lemon Pepper Chicken

Filed Under: Grilling Recipes, Simple Recipes Tagged With: , , , , , , , ,

Balsamic Vinegar Chicken Breast Recipe

Posted on September 18, 2012 · Leave a Comment
Print This Post Print This Post

Balsamic Vinegar Chicken Breast Recipe

Again in search of something a little different I decided on this Balsamic Vinegar Chicken Breast Recipe. It seemed like something a little on the light side, along with a healthy combination of ingredients. If you like the flavor of Balsamic Vinegar, give this one a try. My wife thought it was excellent, the chicken breasts were nice and moist, and the gravy went very well with the mashed potatoes I had prepared. This is a very simple recipe with not a lot of ingredients. I followed the recipe as written. Serves 4

 

Ingredients

4 skinless, boneless chicken breasts

Salt and pepper to taste

3/4 pound fresh mushrooms (sliced)

2 tablespoons flour

2 tablespoons olive oil

6 cloves garlic (sliced or diced)

1/4 cup balsamic vinegar

3/4 cup chicken broth

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

Directions

1. Season the chicken with salt and pepper.

2. Rinse the mushrooms and pat dry.

3. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.

coated chicken chicken and garlic

4. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side.

5.  Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme.

mushrooms and chicken mushrooms and sauce

6. Cover and simmer over medium low heat, turning occasionally until juices of chicken runs clear, or an internal temperature is reached of 165F.

7.  Transfer the chicken to a warm serving platter; cover to keep warm. Set aside. Continue simmering the sauce, uncovered over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf.

(This produces kind of thin gravy-you can thicken it- if you wish to)

8. Pour the mushroom sauce mixture over the chicken and serve.

Serve with mashed potatoes or egg noodles.

Balsamic Vinegar Chicken Breast

Filed Under: Simple Recipes Tagged With: , , , ,

Baked Garlic Parmesan Chicken Recipe

Posted on August 29, 2012 · Leave a Comment
Print This Post Print This Post

Baked Garlic Parmesan Chicken Recipe

I was running short and time and I needed something quick and easy for supper, this Baked Garlic Parmesan Chicken Recipe seemed like it would fit in pretty well. This is a very simple recipe with almost no prep time, and there is a good chance you may have all the ingredients on hand.

The end result is an excellent tasting chicken that is moist and tender on the inside. If you need something quick, you’ll love this one; give this Baked Garlic Parmesan Chicken Recipe a try the next time you need something quick for supper; your family will love it.

2 tablespoons olive oil

1 clove garlic (minced)

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

6 boneless skinless chicken breast halves

1 cup shredded Mozzarella cheese

Directions

Preheat oven to 350F

1. Using cooking spray coat a 9 x 13 backing dish.

2. In a bowl combine the olive oil and garlic.

3. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper.

olive oil and garlic chicken breading mix

4. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

breaded chicken breasts roast breaded chicken

5. Bake 30 minutes or until chicken is no longer pink and juices run clear (Internal temperature of 165F).

6. Remove the chicken from the oven and sprinkle with the shredded Mozzarella cheese. Return to the oven and cook till the cheese is melted. (This will take just a few minutes)

Serve hot with potatoes, rice or buttered noodles

Filed Under: Simple Recipes Tagged With: , , , , ,

Parmesan with Roasted Garlic Chicken Strips Recipe

Posted on July 27, 2012 · Leave a Comment
Print This Post Print This Post

Parmesan with Roasted Garlic Chicken Strips Recipe

Chicken strips seem to go good almost anytime, they make a great lunch, dinner, or snack and can easily turn into a favorite at home parties or get togethers.  This Parmesan with Roasted Garlic Chicken Strips Recipe caught my eye mainly because of the roasted garlic. Anytime I can incorporate garlic into the recipe I do it; I just like the flavor. This Parmesan with Roasted Garlic Chicken Strips Recipe is a simple recipe, but it does involve quite a bit of prep time. The combination of flavors in the sauce covering the deep fried chicken is excellent. The next time you are hosting a party or in the mood for chicken strips give this Parmesan with Roasted Garlic Chicken Strips Recipe a try, you and your guests will love it. Enjoy

Ingredients

Chicken Ingredients

2lbs boneless skinless chicken breasts (cut into strips)

2 3/4 cups all purpose flour

1 teaspoon salt

Black pepper (to taste)

1 cup buttermilk

Vegetable oil (for deep frying)

Parmesan with Roasted Garlic Sauce

4 garlic cloves (peeled)

1 teaspoon olive oil

1/2 cup mayonnaise

2 tablespoons light corn syrup

5 teaspoons grated Parmesan cheese

1 tablespoon white vinegar

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon ground black pepper

 

Directions for Sauce

 

1.  Pre-heat oven to 350F.

2.  Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife.

garlic sauce

3. Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.

 

Direction for Chicken

1. Heat oil in a deep fryer to 375F degrees.

2. Combine flour, salt and pepper. Set aside. Place the buttermilk into a separate bowl, Dip chicken strips first into the flour mixture, then into the buttermilk, and then again in the flour mixture. Repeat until all chicken strips are well coated.

Step 3: Place into deep fryer and deep fry the chicken strips in batches, until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels. Toss chicken strips with the prepared sauce and serve immediately.

coated chicken deep fried chicken strips

Parmesan with Roasted Garlic Chicken Strips

Filed Under: Simple Recipes Tagged With: , , , ,
« Older Posts