Chicken Recipes



Chicken Recipes

Chicken Coop or Hen HouseChicken can be found in recipes from virtually every culture around the world.

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Chicken Recipes

From: Mangerati - Visit their site for lots more recipes:

Spicy Caribbean Glazed Chicken

Yields: 1 serving(s)



  • 1/2 cup(s) chili sauce
  • 2 tablespoon(s) brown sugar
  • 2 tablespoon(s) lime juice
  • 1 teaspoon(s) hot pepper sauce
  • 1/2 teaspoon(s) allspice
  • 1/2 teaspoon(s) ginger


  • 1/2 pounds frying chicken; cut in 8 pcs.


Grill Directions:

  • Heat grill.
  • In small saucepan, combine all glaze ingredients.
  • Bring to a boil, stirring occasionally.
  • Remove from heat.
  • When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals.
  • Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
  • Bring any remaining glaze to a boil; serve as sauce with chicken.

Oven And Broiler Directions:

  • Heat oven to 350f.
  • Prepare glaze as directed above.
  • Place chicken, skin side up, in ungreased 13×9-inch baking dish.
  • Bake at 350f for 45-60 minutes or until chicken is fork tender and juices run clear.
  • Transfer chicken, skin side up, to broiler pan.
  • Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze.
  • Bring any remaining glaze to a boil; serve as sauce with chicken.


Smoky Herb Chicken

Yields: 1 serving(s) - Preparation Time: 30 minutes


  • Hickory or fruitwood chips
  • 1 1/2 teaspoon(s) oregano, dried
  • 1 tablespoon(s) rosemary, dried
  • 1 tablespoon(s) tarragon, dried
  • 1 tablespoon(s) salt
  • 1 1/2 teaspoon(s) onion powder
  • 1 1/2 teaspoon(s) garlic powder
  • 1 1/2 teaspoon(s) paprika
  • 6 chicken quarters
  • 1/2 cup(s) olive oil
  • 6 sprigs fresh sage


  • Soak wood chips in water in at least 30 minutes.
  • Combine next 8 ingredients; set dried herb mixture aside.
  • Brush chicken with oil: rub with dried herb mixture, coating all sides.
  • Place chicken in a 15 x 10 x 1 inch jellyroll pan.
  • Broil 6 inches from heat with electric oven door partially open 10 minutes on a side.
  • Prepare charcoal fire in smoker: let burn 15 to 20 minutes.
  • Drain chips, and place on coals.
  • Place water pan in smoker: add sage and water to pan to depth of fill line.
  • Place chicken on food racks: cover with smoker lid.
  • Cook 2 1/2 hours or until thermometer inserted in thickest portion registers 180 fahrenheit.


Singapore Satay

Yields: 24 serving(s)


Dorothy's peanut sauce:

  • 1/2 cup(s) water
  • 1/3 cup(s) creamy peanut butter
  • 1 small garlic clove; minced
  • 1 tablespoon(s) brown sugar
  • 1/8 teaspoon(s) crushed red pepper flakes
  • 1 1/2 teaspoon(s) soy sauce
  • 3/4 teaspoon(s) lemon juice directions:


  • In medium bowl, combine all marinade ingredients; add chicken.
  • Stir to coat.
  • Cover; refrigerate 2 hours, stirring occasionally.
  • Soak bamboo skewers in water at least 30 minutes.
  • In medium saucepan, combine water, peanut butter and garlic.
  • Cook over medium heat until mixture boils and thickens, stirring constantly.
  • Remove from heat; stir in remaining peanut sauce ingredients.
  • Cool to room temperature before serving.
  • Heat grill.
  • When ready to barbecue, drain chicken, reserving marinade.
  • Thread 4 to 6 pieces of chicken on each skewer.
  • Place skewers on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.
  • Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade.
  • Discard any remaining marinade.

Serve with peanut sauce. Makes 16 to 24 appetizers.

Nutritional Information

  • 1 appetizer 60 calories, 3 grams fat, 18 milligram(s)


Simple Jamaican Jerk Chicken

Yields: 4 serving(s)


  • 1/4 cup(s) chopped onion
  • 1 tablespoon(s) fresh thyme leaves — or 1
  • Teaspoon(s) dried
  • 2 teaspoon(s) sugar
  • 1 teaspoon(s) coarsely ground black
  • Pepper
  • 1/2 teaspoon(s) allspice
  • 1/4 teaspoon(s) crushed red pepper flakes
  • 1 tablespoon(s) oil
  • 3 3 1/2 pounds
  • Frying chicken — cut up


  • In blender container or food processor bowl with metal blade, combine all ingredients except chicken.
  • Blend until mixture is a paste.
  • Rub paste on all sides of chicken pieces.
  • Place in 12×8″ 2 quart baking dish or large resalable plastic bag.
  • Cover dish or seal bag.
  • Refrigerate 3 hours or overnight.

BBQ Directions:

  • Heat grill.
  • Place seasoned chicken on 18″ square of heavy-duty foil.
  • Wrap securely, using double-fold seals.
  • When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
  • Cook for 1 hour or until chicken is tender and juices run clear, turning once.
  • Remove chicken from foil, reserving juices.
  • Place chicken on grill.
  • Cook 10-15 minutes or until chicken os golden brown, turning once and basting occasionally with reserved juices.

Oven directions:

  • prepare chicken as directed.
  • Heat oven to 350 fahrenheit cover dish tightly with foil or wrap chicken in foil.
  • Bake at 350 fahrenheit for 1 hour or until chicken is tender and juices run clear.
  • Remove chicken from baking dish or foil, reserving juices.
  • Place chicken on broiler pan.
  • Broil for 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices.


Satay With Peanut Sauce



  • 1 tablespoon(s) light brown sugar
  • 1 tablespoon(s) curry powder
  • 2 tablespoon(s) crunchy peanut butter
  • 1/2 cup(s) soy sauce
  • 1/2 cup(s) fresh lime juice
  • 2 garlic cloves - minced or pressed
  • Crushed dried red chili - peppers


  • 1 pound chicken - very thinly sliced - cut in strips - 1/2″ wide x 2″ long

Peanut Sauce

  • 2/3 cup(s) crunchy peanut butter
  • 1 1/2 cup(s) unsweetened coconut milk
  • 1/4 cup(s) fresh lemon juice
  • 2 tablespoon(s) soy sauce
  • 2 tablespoon(s) brown sugar or molasses
  • 1 teaspoon(s) grated fresh ginger root
  • 4 garlic cloves - minced or pressed
  • Ground cayenne pepper
  • 1/4 cup(s) homemade chicken stock
  • 1/4 cup(s) heavy cream


  • Grated lime zest
  • Fresh cilantro sprigs


  • Marinade: combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish.
  • Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design.
  • Place the skewers in the soy sauce mixture.
  • Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor.
  • Peanut sauce: combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes.
  • Transfer to a food processor or blender and puree briefly.
  • Add chicken stock and cream; blend until smooth.
  • Reserve.
  • Prepare a moderate charcoal fire in an open grill or preheat the broiler.
  • Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals or under a broiler until crispy on the outside but still moist inside, about 6 to 8 minutes.
  • Sprinkle with lime zest and garnish with cilantro leaves.
  • Serve with the peanut sauce for dipping.

Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.


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