BBQ Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try BBQ Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make BBQ Chicken.


Total Time: 6 hr 20 min
Prep 10 min
Inactive 4 hr 0 min
Cook 2 hr 10 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3 pounds chicken leg quarters
2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
1/4 cup apple cider vinegar

Directions

Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.

Preheat the oven or smoker to 225 degrees F.

Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.

Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.

Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.

Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.

Recipe courtesy Butch Lupinetti, BBQ Pit Master
Show: Throwdown with Bobby Flay Episode: BBQ

More Chicken Recipes:

Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken

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Southwestern Bbq Chicken Breast Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Southwestern Bbq Chicken Breast Recipe. Enjoy our collection of quick & easy recipes and learn how to make Southwestern Bbq Chicken Breast.

Total Time: 45 min
Prep 5 min
Inactive 30 min
Cook 10 min

Yield: 8 servings
Level: Easy

Ingredients

1/8 cup Irvine Spices Smokey Rotisserie Blend Seasoning
4 tablespoons finely chopped garlic
6 tablespoons barbeque sauce (your choice)
2 tablespoons olive oil
Salt and freshly ground black pepper
3 pounds boneless chicken breast

Directions

Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.

2006, Robert Irvine, All Rights Reserved
Show: Dinner: Impossible Episode: The British Cowboy: Cattle Drive: Impossible

More Chicken Recipes:

Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts

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Cajun Chicken Alfredo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cajun Chicken Alfredo Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cajun Chicken Alfredo.

Total Time: 50 min
Prep 30 min
Cook 20 min

Yield: 4 servings
Level: Intermediate

Ingredients

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Cajun Chicken Alfredo 

More Chicken Recipes:

Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas

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Chicken-Zucchini Alfredo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken-Zucchini Alfredo Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken-Zucchini Alfredo. 

Total Time: 30 min
Prep 19 min
Cook 11 min

Yield: 4 servings
Level: Easy

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Photograph by Stephanie Foley

Recipe courtesy Ellie Kreiger for Food Network Magazine 

More Chicken Recipes:

Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
 
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Real Chicken Nuggets Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Real Chicken Nuggets Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Real Chicken Nuggets.

Serves 4

Ingredients

1 egg
½ a teaspoon garlic powder
225g bread brown or white
125ml milk
900g diced chicken
¼ teaspoon paprika

Method

First, preheat the oven to gas mark 6/200 degrees c. Toast bread until a light brown. Then break up into small peices, crust too.

Reduce to fine crumbs in the food processor.Add garlic powder and paprika, and whizz again.

Place the breadcrumbs in a large plastick bag or a deep tray.Beat the egg in a large bowl with the milk, and add the diced chiken, in bathches if necessary.

Transfer the chicken pieces to the bag or tray of breadcrumbs and toss to coat evenly.

Arrange the crumbed chicken on a lightly greased baking sheet, and bake in a preheated oven for approximatley 10 mins until browned and crisped, and cooked through.

From Tesco Realfood

More Chicken Recipes

Chicken with tarragon sandwich
Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa

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Chicken with tarragon sandwich recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with tarragon sandwich Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken with tarragon sandwich.

Serves 12

Ingredients

1 large or 2 small roast chicken breast, skinned
½ x 25g pack tarragon, chopped
2 tbsp mayonnaise
1 tbsp crème fraîche
¼ lemon
3 regular, or 12 mini,
finger rolls, buttered if you like

Preparation

Tear or chop the chicken into small pieces and put in a bowl.

Add the tarragon, mayonnaise and crème fraîche. Season with salt and pepper and squeeze in the lemon juice.

Fill the rolls with the chicken and mayonnaise mixture. If using regular-sized rolls, cut them into 4 to serve.

From Tesco Realfood

More Chicken Recipes

Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa
Barbequed chicken with guacamole

Save and Share Chicken with tarragon sandwich recipe

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Sticky marmalade chicken with roasties recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sticky marmalade chicken with roasties Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Sticky marmalade chicken with roasties.


Serves 4

Ingredients

4 large potatoes
2 onions, quartered
2tbsp vegetable oil
pinch of chilli powder (optional)
1 pack chicken drumsticks (contains 6-8)
2tbsp marmalade
freshly ground black pepper
1 or 2 red peppers, deseeded and roughly chopped
frozen mixed vegetables, to serve

Preparation

Preheat oven to Gas 7, 220ºC, 425ºF. Cut the potato into 1cm (½in) cubes and the onions into 8 wedges. Heat the oil in a large roasting tin. Add potatoes, sprinkle with chilli if using, and roast for 10 minutes.

Score the chicken drumsticks with a sharp knife. Warm the marmalade in a pan until it almost melts, then add the chicken pieces and roll in the marmalade to coat.

Remove potatoes from the oven, add the chicken, season well and roast for 25 minutes more. Add peppers and cook for 10-15 minutes until chicken is golden, and cooked through.

More Chicken Recipes:

Roast rosemary chicken
Garlic spinach chicken with spicy wedges and salsa
Chicken curry with chickpeas
Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings

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Roast rosemary chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roast rosemary chicken Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Roast rosemary chicken.

Ingredients

2 red onions, peeled and cut into segments
1 small squash, peeled, deseeded and chopped
1 bulb garlic, cut into half horizontically
8 chicken thighs
olive oil
balsamic vinegar
2tbsp fresh rosemary, chopped
50g (2oz) pecans, chopped

Preparation

Preheat oven to Gas 6, 200°C, fan180°C.

Peel and cut 2 red onions into segments. Peel, de-seed and chop a small squash. Cut 1 bulb garlic in half horizontally. Spread everything out on a roasting tray and put 8 chicken thighs on top.

Drizzle over some olive oil and balsamic vinegar. Mix together, then roast for 20 minutes. Add 2tbsp chopped fresh rosemary and 50g (2oz) chopped pecans.

Return to the oven for 15-20 minutes until the chicken is cooked. Serve with a green salad.

From Tesco Realfood 

More Chicken Recipes:

Garlic spinach chicken with spicy wedges and salsa
Chicken curry with chickpeas
Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks

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Garlic spinach chicken with spicy wedges and salsa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Garlic spinach chicken with spicy wedges and salsa Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Garlic spinach chicken with spicy wedges and salsa.

Serves 4

Ingredients

For the chicken:
4 teaspoons butter, softened
3 teaspoons garlic paste
small handful of parsley, finely chopped
4 chicken breasts, skinned
salt and freshly ground black pepper
150g fresh spinach
100ml chicken stock
1 small onion, finely sliced
16 baby tomatoes on the vine, sliced

For the wedges:
550g white potatoes, cut into wedges (Maris Piper or King Edward ideal)
salt and freshly ground black pepper
1 teaspoon paprika
1 teaspoon chilli powder
4 tablespoons olive oil

For the salsa:
1 small red onion, finely chopped
2 medium/large tomatoes, finely chopped
1/4 cucumber, finely chopped
1/2 red pepper, finely chopped
1 medium avocado, peeled and finely chopped
juice of 1/2 lemon
2 tablespoons flat-leaf parsley, finely chopped
garlic oil, to drizzle (if you don't have garlic oil, use good quality olive oil)
salt and freshly ground black pepper

Preparation

Preheat the oven at 190˚C /Gas 6.

In a bowl mix together the butter, garlic paste and parsley. Slice the chicken breasts lengthways without cutting right through and fill each cavity with a large teaspoon of the garlic butter, then close them up again. Season well with salt and pepper.

Lay a ‘bed' of fresh spinach in the bottom of a baking dish, then pour the chicken stock over the spinach. Place the chicken breasts on top of the spinach, covering each one with the sliced onion and tomatoes, then season well again. Cover the baking dish with foil and place in the oven to bake for 30 minutes.

Meanwhile, prepare your wedges by placing them in a baking tray and drizzling with olive oil. In a small bowl, mix the salt, pepper, paprika and chilli powder together, then sprinkle over the wedges with another drizzle of olive oil. Bake the wedges in the oven for 30-40 minutes, or until they are golden brown.

While the wedges are baking, make your salsa by mixing together all the ingredients, season well with salt and pepper and drizzle with the garlic oil or good quality olive oil.

To serve, place the chicken and spinach alongside some of the crispy wedges and serve a good dollop of the fresh salsa on the side of the plate.

Recipe from How to Cook in High Heels, by Sasha Parker and Korin Nolan, published by Absolute Press.

More Chicken Recipes:

Chicken curry with chickpeas
Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa

Save and Share Garlic spinach chicken with spicy wedges and salsa recipe

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Chicken curry with chickpeas recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken curry with chickpeas Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken curry with chickpeas.

Serves 8

Ingredients

3 tbsp vegetable oil
900 g boneless chicken thigh fillets
1 onion, sliced
2 red peppers, deseeded and chopped
2.5 piece root ginger, peeled and chopped
2 cloves garlic
6 tbsp Tikka Masala or medium curry paste
1 tbsp tamarind paste
2 x 400g can chopped tomatoes
300 ml chicken stock
225 g tinned chickpeas
1 tsp caster sugar
3 tbsp chopped fresh coriander
rice to serve

Preparation

Cut each chicken thigh fillet into four. Heat 2 tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10mins or until golden. Transfer to a plate.

Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.

Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.

Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender.

Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.

Stir in the sugar and season to taste. Stir in the coriander and serve with rice.

From Tesco Realfood

More Chicken Recipes:

Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa
Barbequed chicken with guacamole

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Grilled chicken piri piri recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled chicken piri piri Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Grilled chicken piri piri.

Ingredients

2 x 750g (1½lb) chickens

For the marinade:

1 lemon
3-4 garlic cloves, finely chopped
1tsp dried oregano
1tsp paprika
1tsp salt

For the piri piri basting sauce:

6-8 small, dried piri piri chillies, or 3-4 fresh chillies
3 garlic cloves, roughly chopped
50g (2oz) butter
2tbsp olive oil
juice of 1 lemon
1 bay leaf
2tbsp ruby port
2tbsp whiskey
extra ground piri piri, if you like

Preparation

Rinse the chickens and pat dry. Cut each chicken in half so you have four pieces. Cut off the wing tips and cut a little way into the bone joints so they crack open and flatten to help the chicken cook evenly. Make a couple of slashes where the meat is thickest to be sure that it cooks all the way through.

To make the marinade, cut the lemon in half and squeeze the juice into a bowl that will fit the chickens. Throw in the lemon halves, garlic, oregano, paprika and then the chickens, scattering with the coarse salt. Turn it all together well and massage into the chickens. Leave covered (but not in the fridge) for at least half an hour until the chicken has taken in the salt (if you're leaving it longer you'll need to put it in the fridge).

Heat the barbecue with a grill 15cm (6in) from the hot coals. To make the basting sauce, pulse the chillies and garlic to a rough paste in a food processor (or use a mortar and pestle). Heat the butter and oil with the paste in a small pan until it is sizzling and you start to smell the garlic. Add the lemon juice, bay leaf, port and whisky and let it bubble up for 5 minutes, then remove from the heat. Taste and add more ground piri piri if you like.

Shake the chickens out of the marinade and place, skin side up, on the grill. Don't allow the skin to burn. Turn the chickens when the first side is cooked. After 25 minutes or so, when they're almost ready, start basting with the piri piri. Baste a couple of times on each side. Cut each chicken half into four (it's nicer to serve this way and you can check that the bits closer to the bone are cooked) and drizzle with the rest of the piri piri sauce.

Recipe from Piri Piri Starfish by Tessa Kiros, published by Murdoch Publishing  

More Chicken Recipes:

Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa
Barbequed chicken with guacamole

Save and Share Grilled chicken piri piri recipe

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Spicy chicken burgers recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy chicken burgers Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Spicy chicken burgers.

Makes 8 small burgers

Ingredients

250g leftover chicken (cooked)
Handful coriander leaves
Small piece of fresh ginger
1 chilli, seeds removed and finely chopped
Sweet chilli sauce for dipping and salad to accompany
Ground black peppercorns
Salt
100g breadcrumbs
1 egg
Sunflower oil

Preparation

Process the chicken in a food processor until finely chopped. Add the egg, breadcrumbs, coriander, ginger and the chopped chilli.Process until the mixture is smooth, season well.

Using wet hands, divide the mixture into 8 small balls and lightly flatten, toss in a little plain flour.

Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad.

From Tesco Realfood    

More Chicken Recipes:

Chicken and salsa wraps
Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa
Barbequed chicken with guacamole
Chicken lemongrass skewers

Save and Share Spicy chicken burgers recipe

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Chicken and salsa wraps recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and salsa wraps Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken and salsa wraps.

Serves 4

Ingredients

240g Finest Sun Blush tomatoes
2 tbsp tomato chutney
½ small red onion, finely chopped
4 tbsp coriander, chopped
4 plain, tortilla wraps
170g Tesco Chunky Flame Grilled Chicken
Tesco Ingredients Balsamic Glaze, to drizzle

Preparation

Chop the tomatoes and mix together in a bowl with the chutney, onion and coriander.

Briefly heat the wraps over a griddle or in a large frying pan until just beginning to colour. Lay them on the work surface and scatter the chicken down the centre of each and top with the tomato salsa. Drizzle each with a little balsamic glaze.

Fold two opposite ends over the filling, roll up then cut in half and wrap in cling film.

From Tesco Realfood    

More Chicken Recipes:

Smoky chicken wings
Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa
Barbequed chicken with guacamole
Chicken lemongrass skewers
Sesame chicken skewers

Save and Share Chicken and salsa wraps recipe

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Smoky chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Smoky chicken wings Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Smoky chicken wings.

Serves 4

Ingredients

1kg (2Ib) Value chicken wings
2 garlic cloves, crushed
1tbsp muscovado sugar
¼tsp smoked paprika
pinch dried chilli flakes
freshly ground black pepper

For the satay sauce:
25g (1oz) creamed coconut
3tbsp crunchy peanut butter
1tbsp light soy sauce
2tbsp sweet chilli sauce
coriander leaves
Market Value cucumber, cut into chunks
lime wedges

Preparation

Preheat the oven to Gas 7, 220°C, fan200°C. Cut the chicken into 3 pieces between the joints (use wing tips to make stock). Place into a roasting dish with the garlic, sugar, paprika, chilli flakes and pepper. Toss well to coat. Roast for 35-40 minutes until golden.

To make the satay sauce, dissolve the creamed coconut in a pan with 200ml (7fl oz) boiling water and stir until smooth. Add the peanut butter, soy sauce and sweet chilli sauce. Mix well and warm through.

Pile wings on to four plates and garnish with coriander leaves, cucumber and lime. Serve with fragrant white rice and small bowls of the satay sauce.
 
From Tesco Realfood    

More Chicken Recipes:

Sesame roast chicken drumsticks
Chargrilled chicken with mango salsa
Barbequed chicken with guacamole
Chicken lemongrass skewers
Sesame chicken skewers
Chicken and mushroom pot pies 

Save and Share Smoky chicken wings recipe

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Sesame roast chicken drumsticks recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sesame roast chicken drumsticks Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Sesame roast chicken drumsticks.

Serves 6

Ingredients

12 chicken drumsticks
50g (2oz) flour
freshly ground black pepper
1tsp mild curry powder
1 clove garlic
2 eggs
150g (5oz) sesame seeds

Preparation

Preheat the oven to Gas 4, 180°C, 350°F. Brush a baking sheet with a little olive oil. Peel the skin away from the drumsticks.

Mix together the flour, pepper and curry powder and put on a plate. Whisk the eggs in a bowl. Put the sesame seeds on a separate plate.

Dust each drumstick with the flour mixture, then dip in the egg wash and roll them in the sesame seeds to cover all over. Place on the baking sheet and cook for 25-30 minutes. Check and rotate during cooking to ensure the drumsticks are golden all over. 

From Tesco Realfood    

More Chicken Recipes:

Chargrilled chicken with mango salsa
Barbequed chicken with guacamole
Chicken lemongrass skewers
Sesame chicken skewers
Chicken and mushroom pot pies
Quick chicken kiev

Save and Share Sesame roast chicken drumsticks recipe

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Chargrilled chicken with mango salsa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chargrilled chicken with mango salsa Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chargrilled chicken with mango salsa.

Serves 4

Ingredients

4 chicken breasts

For the salsa:

120g spinach
1 medium red onion, finely chopped
1 medium mango, finely chopped
1tbsp fresh mint leaves, chopped
3tbsp grated parmesan cheese
3tbsp sweet chilli sauce

Preparation

Heat a griddle pan and cook the chicken on both sides for 10 to 15 minutes or until cooked.

Meanwhile, combine the spinach, onion, mango, mint, cheese and chilli sauce in a bowl, taste and season.

Serve the chicken topped with the fresh mango salsa.

From Tesco Realfood    

More Chicken Recipes:

Barbequed chicken with guacamole
Chicken lemongrass skewers
Sesame chicken skewers
Chicken and mushroom pot pies
Quick chicken kiev
Warm chicken, bacon & avocado salad

Save and Share Chargrilled chicken with mango salsa recipe

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Barbequed chicken with guacamole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Barbequed chicken with guacamole Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Barbequed chicken with guacamole.

Serves 4

Ingredients

4 chicken breast fillets
2tbsp olive oil
200g (7oz) guacamole
rice to serve
salt
freshly ground black pepper

For the salad:
150g (5oz) baby plum tomatoes, halved
1 small red onion, thinly sliced
2tbsp chopped fresh coriander
juice of 1 lime
1tbsp olive oil
pinch of caster sugar

Preparation

Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper.

Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside and completely cooked through.

Meanwhile mix all the salad ingredients together in a bowl and season to taste.

Serve the chicken on a bed of rice with the salad and guacamole served alongside.

From Tesco Realfood    

More Chicken Recipes:

Chicken lemongrass skewers
Sesame chicken skewers
Chicken and mushroom pot pies
Quick chicken kiev
Warm chicken, bacon & avocado salad
Saltimbocca alla pollo (Italian chicken escalopes)

Save and Share Barbequed chicken with guacamole recipe

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Chicken lemongrass skewers recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken lemongrass skewers Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken lemongrass skewers.

Ingredients

500 g skinless chicken breast
zest and juice of 2 unwaxed lemons
4 fresh lemongrass stalks (or 6-7 dried)
200g pack pak choi
good pinch of white pepper

Preparation

Cut the Chicken into 2-3cm cubes and mix with the lemon juice and zest, saving a little zest to garnish, and marinate for 10 minutes.

Make a small slit in each chuck of chicken, bruise the lemongrass by tapping it with the back of a spoon, then thread the chicken onto the stalks.

Steam for 12 minutes, then add the pak choi around the chicken or in another steamer tier on top and steam for 3 more minutes.

Discard the lemongrass stalks and season with pepper. Serve with noodles or rice, and chilli sauce (optional), or stuff into pita bread with chilli sauce.

From Tesco Realfood    

More Chicken Recipes:

Sesame chicken skewers
Chicken and mushroom pot pies
Quick chicken kiev
Warm chicken, bacon & avocado salad
Saltimbocca alla pollo (Italian chicken escalopes)
Comforting chicken soup

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Sesame chicken skewers recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sesame chicken skewers Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Sesame chicken skewers.

Ingredients

6 chicken thighs
6tbsp light reduced salt soy sauce
2tbsp sherry or rice wine
4tbsp honey
1tbsp sesame oil

Preparation

Remove the skin from the chicken thighs and cut out the bone. Cut the meat into chunks and thread on to skewers. If using bamboo skewers soak them in cold water for 10 minutes first as this helps to prevent burning.

Mix all the marinade ingredients together and pour over the chicken. Leave to marinate for 30 minutes or longer if possible.

Preheat the grill and cook the chicken for 10 minutes, turning occasionally and basting with the marinade until the chicken is firm and tender.

From Tesco Realfood    

More Chicken Recipes:

Chicken and mushroom pot pies
Quick chicken kiev
Warm chicken, bacon & avocado salad
Saltimbocca alla pollo (Italian chicken escalopes)
Comforting chicken soup
Zesty roast chicken 

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Chicken and mushroom pot pies recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and mushroom pot pies Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken and mushroom pot pies.

Ingredients

1 x 375g pack Tesco All Butter Ready Rolled Puff Pastry (you'll have about half left over)
50g (2oz) butter
2 rashers unsmoked bacon, diced
1 small leek, trimmed and chopped
100g (3½oz) button mushrooms, quartered
35g (1½oz) plain flour
250ml (8fl oz) cider or chicken stock
2 tsp wholegrain mustard
100g (3½oz) frozen peas
1 x pack 2 Roast Boneless Chicken Breast Fillets, cut into pieces
150ml (5fl oz) single cream
1 egg, beaten

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and invert four 250ml (8fl oz) ovenproof dishes on top. Cut out four circles slightly larger than each dish. Place the dishes on a baking tray and set the pastry aside.

Melt the butter in a large pan, then add the bacon, mushrooms and leek. Cook for 3-4 minutes, stirring occasionally.

Stir in the flour, then gradually add the cider or stock, stirring constantly. Stir in the mustard and the peas and cook for 2 minutes more. Remove from the heat. Add the chicken and cream, season, then divide the mixture between the pie dishes.

Top each dish with a pastry lid; trim the edges to fit. Brush with beaten egg and bake for 25 minutes, or until golden.

From Tesco Realfood   

More Chicken Recipes:

Quick chicken kiev
Warm chicken, bacon & avocado salad
Saltimbocca alla pollo (Italian chicken escalopes)
Comforting chicken soup
Zesty roast chicken
Kentucky baked chicken

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Quick chicken kiev recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Quick chicken kiev Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Quick chicken kiev.

Ingredients

2 tbsp vegetable oil
4 skinless chicken breasts
100g (3½oz) breadcrumbs
25g (1oz) butter, softened
1 clove garlic, crushed
1 tbsp finely chopped fresh parsley
boiled new potatoes and vegetables of your choice, to serve

Preparation

Preheat the oven to gas 6, 200ºC, fan 180ºC.

Rub a little oil over each chicken breast and season. Spread the breadcrumbs on a plate and press each chicken breast into them until covered all over. Place the crumbed chicken on a lightly oiled baking sheet and bake for 20-25 minutes, until just cooked through.

Meanwhile, use a fork to mash together the butter, crushed garlic and parsley. Place on a piece of clingfilm and roll up to form a log. Put in the freezer for 5-10 minutes to firm up.

Cut the garlicky butter into 4 slices and place one on top of each chicken breast. Return the chicken to the oven until the butter starts to melt and the chicken is cooked through (about 3-5 minutes).

Serve with boiled new potatoes and vegetables of your choice.

From Tesco Realfood   

More Chicken Recipes:

Warm chicken, bacon & avocado salad
Saltimbocca alla pollo (Italian chicken escalopes)
Comforting chicken soup
Zesty roast chicken
Kentucky baked chicken
Spicy chicken noodle laksa

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Warm chicken, bacon & avocado salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Warm chicken, bacon & avocado salad Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Warm chicken, bacon & avocado salad.

Ingredients

250g (8oz) baby new potatoes, halved
2-3 sprigs mint (optional)
8 rashers streaky bacon (rinds removed), cut into 2cm squares
220g (7½oz cherry tomatoes on the vine
3 tbsp olive oil
1 tbsp balsamic vinegar
1 Romaine lettuce heart, leaves washed and separated
2 ripe avocados, peeled and sliced
2 cooked chicken breasts
handful fresh basil leaves

Preparation

Preheat the over to gas 6, 200˚C, fan 180˚C. Drizzle the chicken breasts with olive oil.  Bake for 20-25 mintues, until cooked through.

Half fill a large saucepan with water and bring to the boil. Add the potatoes and mint sprigs, if using. Cook for 15 minutes until potatoes are tender.

While the potatoes are cooking, heat a little of the oil in large frying pan and cook the bacon for 3-4 minutes until crisp. Drain on kitchen paper.

Return the pan to the heat. Snip each vine of tomatoes in half and cook for 6 minutes over a low heat, turning once, until just soft. Remove and set aside. Put the remaining olive oil and balsamic vinegar into the warm frying pan, and stir until warmed through.

Drain the potatoes and put half in a bowl to let cool. Arrange the lettuce leaves over four plates and divide the potatoes between each. Place the sliced avocado and chicken on top, along with the bacon.

Pop a short vine of warm tomatoes on top of each, scatter over the basil leaves and drizzle with a little warm dressing from the pan. Season with pepper and serve immediately.

From Tesco Realfood  

More Chicken Recipes:

Saltimbocca alla pollo (Italian chicken escalopes)
Comforting chicken soup
Zesty roast chicken
Kentucky baked chicken
Spicy chicken noodle laksa
Chicken cacciatore 

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Saltimbocca alla pollo (Italian chicken escalopes) recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Saltimbocca alla pollo (Italian chicken escalopes) Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Saltimbocca alla pollo (Italian chicken escalopes).

Ingredients

4 skinless chicken breasts
Salt
Ground black pepper
8 slices Parma ham
8 large, fresh sage leaves
25 g (1oz) plain flour
1 tbsp olive oil
50 g (2oz) butter
Splash of vermouth or marsala or a sprig of fresh rosemary

Preparation

Cut each chicken breast in half horizontally to make two thinner, flatter escalopes. Put each escalope between cling film and bat out with a rolling pin, to a depth of about 1cm (1.2in), being careful not to tear them. Season well.

Wrap a slice of Parma ham around each escalope. Top with a sage leaf and secure with a cocktail stick, by pushing it through the layers and back up, like a shallow stitch.
Season the flour with salt and pepper and dust each escalope lightly on both sides.

Heat the oil and butter in a large frying pan until foaming. Sauté the escalopes sage-side down for 2 minutes over a high heat. Turn over, add the vermouth or marsala and cook for a further 2 minutes.

From Tesco Realfood 

More Chicken Recipes:

Comforting chicken soup
Zesty roast chicken
Kentucky baked chicken
Spicy chicken noodle laksa
Chicken cacciatore
Easy Thai red chicken curry

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Comforting chicken soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Comforting chicken soup Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Comforting chicken soup.

Ingredients

1tbsp olive oil
1 onion, chopped
1 garlic clove, peeled and crushed
2 chicken breasts, diced
2 leeks, chopped
200g (7oz) potatoes, unpeeled and chopped
1.2litres (2pt) chicken stock
3 sprigs of thyme
2 bay leaves,
kernels from 1 cob of sweetcorn
freshly ground black pepper

Preparation

Heat olive oil in a saucepan, add onion, garlic, chicken and leeks, and sauté gently for 8 minutes without browning.

Add the potatoes, stock, thyme and bay leaves, and simmer for 20 minutes.

Add sweetcorn kernels and cook for a further 10 minutes. Remove thyme and bay leaves before serving. Season to taste with freshly ground black pepper. 

From Tesco Realfood 

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Zesty roast chicken
Kentucky baked chicken
Spicy chicken noodle laksa
Chicken cacciatore
Easy Thai red chicken curry
Roast chicken breast with beetroot

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Zesty roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Zesty roast chicken Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Zesty roast chicken.

Ingredients

2.2kg (5lbs) Freedom Food Willow Farm Chicken
25g (1oz) butter
2 limes
2 lemons
4 tbsp olive oil
2-3 cloves garlic
few sprigs thyme
2-3 bay leaves

Preparation

Preheat the oven to gas 5, 190°C, fan 170°C. Dry the chicken with kitchen towel, then smear it all over, including inside the cavity, with butter.

Zest and juice the limes and lemons and mix together with the olive oil.

Put a squeezed lemon and lime half inside the chicken, along with the garlic cloves.

Place the chicken in a deep roasting tray and scatter around the remaining lemon and lime halves, the sprigs of thyme and the bay leaves. Season well, then pour over the citrus-flavoured olive oil.

Roast, uncovered, for around 1 hr 40 mins, basting occasionally. The chicken is done when the juices run clear and golden. For extra-moist meat, allow the chicken to rest before serving.

From Tesco Realfood 

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Kentucky baked chicken
Spicy chicken noodle laksa
Chicken cacciatore
Easy Thai red chicken curry
Roast chicken breast with beetroot
Lady and Sons Chicken Pot Pie

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Kentucky baked chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Kentucky baked chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Kentucky baked chicken.

Ingredients

150ml (5fl oz) buttermilk
grated rind of 1 lemon
2 cloves garlic, crushed
½tsp celery salt
1tsp ground black pepper
½tsp smoked paprika
½tsp wholegrain mustard
1tsp dried herbes de Provence
8 small chicken drumsticks
50g (2oz) plain flour
a little spray oil - about 6 squirts (3tbsp)

Preparation

Mix the buttermilk with the lemon rind, garlic, celery salt, pepper, paprika, mustard and herbs. Mix well, pour over chicken. Marinate for 3 hours or overnight.

Preheat the oven to Gas 7, 220ºC, fan200ºC.

Place the flour on a plate, remove the chicken from the marinade and roll the pieces in the flour. Place the drumsticks on a lightly oiled baking tray and spray with a little oil. Roast for 15 minutes in the oven then spray again with a little more oil.

Cook for a further 15-20 minutes until the chicken is golden and no longer pink in the centre. Serve with oven chips and ketchup.

From Tesco Realfood 

More Chicken Recipes:

Spicy chicken noodle laksa
Chicken cacciatore
Easy Thai red chicken curry
Roast chicken breast with beetroot
Lady and Sons Chicken Pot Pie
Fried Chicken

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Spicy chicken noodle laksa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy chicken noodle laksa Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy chicken noodle laksa.

Ingredients

1 x 508g pack skinless chicken breasts
2 tbsp olive oil
2 shallots, halved and finely sliced
3 tbsp tom yum paste
200ml (1/3 pint) coconut milk
1 stick lemon grass, bruised
600ml (1 pint) hot fresh chicken stock
½ lime, zested and juiced, plus extra wedges for serving
1 tsp soft brown sugar
125g (4oz) sugar snap peas
375g (12oz) rice noodles
100g (3½oz) beansprouts

Preparation

small handful fresh basil leaves, shredded

Put the chicken breasts on a chopping board, cover with clingfilm and bash with a rolling pin until they are about 1cm (½in) thick. Drizzle with 1 tbsp olive oil, season, then fry in a large frying pan over a medium heat for 10 minutes, turning until golden all over and cooked through. Remove from the heat, put on a plate and cover with foil.

Heat the remaining olive oil in the pan, add the shallot and fry for 2-3 minutes or until softened slightly. Add
the tom yum paste and fry for 1 minute. Add the coconut milk, lemon grass, hot chicken stock, lime zest and juice, and the sugar then simmer for 5 minutes. Add the sugar snaps and simmer for 1 minute more, then remove the lemon grass.

Cook noodles according to the pack instructions, or heat in a non-metallic bowl covered with clingfilm in the microwave for 3 minutes. Divide between 4 bowls, pour over the coconut soup base. Slice the chicken breasts thickly on the diagonal.

From Tesco Realfood 
 
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Chicken cacciatore
Easy Thai red chicken curry
Roast chicken breast with beetroot
Lady and Sons Chicken Pot Pie
Fried Chicken
Chicken Tetrazzini

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Chicken cacciatore recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken cacciatore Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken cacciatore.

Ingredients

3 tbsp olive oil
2 red onions, cut into wedges
3 peppers (a mix of red, orange and yellow) deseeded and cut into chunky strips
2 garlic cloves, chopped
1.5kg (3lbs) whole chicken, jointed into 8 pieces
2 x 400g tins cherry tomatoes
150ml (¼pt) hot chicken stock
pinch chilli flakes (optional)
2 sprigs rosemary, plus 1 tbsp chopped rosemary, to serve
200g (7oz) pitted Kalamata olives
small handful fresh flat-leaf parsley, chopped, to serve

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tbsp oil in a large frying pan over a medium heat. Add the onions and peppers and fry for 3-4 minutes or until slightly softened. Add the garlic and fry for 1 more minute. Tip the onion and pepper mix into a large ovenproof dish, set aside.

Drizzle the chicken pieces with the remaining olive oil, season well, then fry in the frying pan until golden-brown all over. Put the chicken on top of the peppers and onions in the ovenproof dish.

Pour the tinned cherry tomatoes, stock and chilli flakes (if using) into a pan, season well and warm through over a low heat. Pour the sauce around the chicken pieces and vegetables, then add the rosemary sprigs and bake, covered with foil, for 30 minutes.

Remove the foil, scatter with the black olives and bake for another 15 minutes or until the chicken is cooked through. Scatter with the chopped parsley and extra chopped rosemary, then serve.

From Tesco Realfood 

More Chicken Recipes:

Easy Thai red chicken curry
Roast chicken breast with beetroot
Lady and Sons Chicken Pot Pie
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie 

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Easy Thai red chicken curry recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Easy Thai red chicken curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Easy Thai red chicken curry.

Ingredients

1tbsp vegetable oil
500g (1lb 2oz) skinless chicken breasts, cut into chunks
1 large onion, thinly sliced
2 garlic cloves, crushed
1 red pepper, deseeded and cut into chunks
1 stalk fresh lemon grass, bashed with a rolling pin
2tsp fresh ginger, grated (or use ready-prepared)
1 x 400ml can reduced-fat coconut milk
1 chicken stock cube, dissolved in 150ml (¼ pint) hot water
2tbsp Thai red curry paste
1tbsp fish sauce or light soy sauce
2tbsp fresh coriander, chopped, plus extra to garnish

Preparation

Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned. Add the onion and garlic and cook for a further 2mins.

Add the red pepper, lemon grass, ginger, coconut milk, chicken stock and red curry paste. Stir in the fish sauce or soy sauce and coriander.

Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little. Remove the lemongrass.

Serve, garnished with more fresh coriander and accompanied by boiled or steamed rice or noodles. If you like things a bit spicier, you could add some sliced red chilli when serving.

More Chicken Recipes:

Roast chicken breast with beetroot
Lady and Sons Chicken Pot Pie
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken 

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Roast chicken breast with beetroot recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roast chicken breast with beetroot Recipe. Enjoy our collection of quick & easy chicken breast recipes and learn how to make Roast chicken breast with beetroot.

Ingredients

200g (7oz) beetroot
2tbsp olive oil
4 chicken fillets
50g (2oz) pine nuts
200g (7oz) spinach
juice of 1 lemon
125g (4oz) Finest Kidderton Ash goats' cheese, crumbled

Preparation

Heat the oven to Gas 4, 180ºC, 350ºF. Wash, top and tail the beetroot, cut into wedges and toss in the olive oil.

Cook beetroot in the oven for 15 minutes, then add the chicken fillets and roast again for 10 minutes. Then add the pine nuts and roast for a further 10 minutes.

Remove the chicken fillets, add the spinach leaves and lemon juice to the beetroot mixture, then toss, cover with foil and return to the oven for 2 minutes.

Meanwhile, slice the chicken fillets. Remove the vegetables from the oven, mix well and serve topped with the sliced chicken and goats' cheese.

From Tesco Realfood

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Lady and Sons Chicken Pot Pie
Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts

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