5 Creative Ways to prepare Chicken

Yaay! The Holidays are upon us and the most common protein consumed during this season is Chicken... So we decided to look at 5 creative ways to prepare chicken and we do hope you'd try out one of these recipes and give us a feedback...

1. Cajun BBQ Chicken

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 lb. Boneless Skinless Chicken Breast
• 2 tsp. Cajun seasoning, divided
• 1 tsp. dried oregano
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 2 cloves garlic, minced
• 1/2 c. barbecue sauce
• 1/4 c. beer
• 1 tbsp. Worcestershire sauce
• Juice of 1 lime
• pinch of crushed red pepper flakes
• Dash of hot sauce
• 1/4 c. Sliced green onions

Directions

1. In a large skillet over medium heat, heat oil. Season both sides of chicken breasts with 1 teaspoon Cajun seasoning, oregano, salt and pepper.
2. Add chicken to skillet and cook until both sides are golden, 6 to 8 minutes per side. Remove chicken from heat.
3. To the same skillet, melt butter, then add garlic and cook until fragrant, about 30 seconds. Add barbecue sauce, beer, Worcestershire, lime juice, red pepper flakes, remaining teaspoon Cajun seasoning, and hot sauce.
4. Bring mixture to boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld. Add chicken back to skillet and let simmer for another 3 to 5 minutes.
5. Garnish chicken with green onions and serve over rice.

2. Honey Garlic Chicken

Ingredients

• 1/4 c. low-sodium soy sauce
• 3 tbsp. honey
• 3 cloves garlic, minced
• 1/4 c. freshly chopped cilantro, plus more for garnish (you can replace with mint leaves or basil leaves-efinrin)
• Juice of 1 lime
• 4 bone-in skin-on chicken thighs
• salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Sesame seeds, for garnish
• Cooked Basmati rice, for serving

Directions

1. Preheat oven to 425°. Make sauce: In a medium bowl, whisk together soy sauce, honey, garlic, cilantro, lime  and juice.
2. Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken skin side down 2 minutes, then flip and let cook 2 minutes more. Pour over glaze and transfer to oven.
3. Bake until chicken is cooked through, 20 minutes.
4. Garnish chicken with sesame seeds and more cilantro and serve over rice with pan sauce.

3. Teriyaki Chicken Wings

Ingredients

• ½ cup sesame seeds
• 1 cup soy sauce
• 1 cup lime juice
• ¼ cup hoisin sauce
• ¼ cup ketchup
• ¼ cup malt vinegar
• ¼ cup brown sugar
• 5 clove garlic
• 3 tbsp. ginger
•   10-12chicken wings

Directions

1. Whisk together all ingredients except chicken. Place chicken wings in a large zip-loc bag. Pour marinade over wings, seal bag and turn to coat evenly. Refrigerate at least 2 hours, or up to overnight.
2. Preheat grill to medium-high. Remove chicken wings and discard marinade. Grill 8 to 10 minutes per side, turning occasionally, until golden brown and cooked through.

4. Balsamic Glazed Chicken

Ingredients

• 1/2 cup balsamic vinegar
• 2 tbsp. honey
• 1 1/2 tbsp. whole-grain mustard
• 3 cloves garlic, minced
• salt
• Freshly ground black pepper
• 4 bone-in skin-on chicken thighs
• 2 c. baby red potatoes, halved (quartered if large)
• 1 tbsp. chopped fresh rosemary
• 2 tbsp. extra-virgin olive oil, divided
• 3-4 rosemary sprigs, for skillet

Directions

1. Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and top with rosemary sprigs.
4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
5. Serve chicken and potatoes with pan drippings.

5.  Slow Cooker-Rotisserie Chicken

Ingredients

• nonstick cooking spray
• 2 tbsp. brown sugar
• 1 tbsp. chili powder
• 1 tbsp. cumin seed
• 1 tsp. chopped thyme leaves
• salt
• Freshly ground black pepper
• 1 whole chicken, neck and giblets removed

Directions

1. Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken. Or you could use a large stock spot.
2. In a small bowl, whisk together brown sugar, chili powder, cumin seed, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken, then place in the slow cooker/stock pot, breast side up.
3. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker/stock pot.
4. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.
5. Let rest for 10 minutes before slicing and serving.