read_connect(); //$GLOBALS[ezoic_db]->read->query("use 17things"); ?>

Looking for a few good tried and true chicken recipes that can be used for outdoor dinners. We’re trying to?

stay away from red meat but my imagination is lacking when it comes to chicken. I’d prefer not to do the whole bird, just working with boneless breasts and it doesn’t have to be grilled.

Related Items

5 Responses to “Looking for a few good tried and true chicken recipes that can be used for outdoor dinners. We’re trying to?”

  1. kerrbear said :

    Here is a very simple recipe for marinated grilled boneless skinless chicken breast.

    4 boneless skinless chicken breasts
    3/4 barbecue sauce
    1/4 cup lime juice
    1 pkg. taco seasoning mix

    Mix barbeque sauce, lime juice and taco seasoning and put in zip lock baggie, place raw chicken in bag with barbeque mixture and marinate in this mixture for about 8 hours. Cook on hot grill for 15-20 minutes.

  2. Ray J said :

    I take boneless breasts and slice them in two (to make two thinner pieces) and marinate them in a zip-loc bag for 24 hours before cooking them on the grill. I marinate them usually in Italian dressing, terriyaki sauce, or barbecue sauce.
    Be creative and try different marinades. I have used Cesar dressing before. Try your favorite oil and vinegar based dressing. You will find one that your family loves I’m sure. The key is that chicken takes a long time to marinate. I let them marinate overnight myself.

  3. Renata said :

    you could try this:
    boil the chicken
    when its well done, take it out and dry it with a napkin,
    then do a simple sour-sweet sauce.
    (mix Sugar, orange juice, vinegar and carrots into a bowl, then reduce the mix in a pan)
    pour it into the chicken and voila! an easy elegant oriental chicken.
    (it IS sooo easy!)

  4. danu said :

    Walnut Chicken Breasts
    4 boneless chicken breast halves
    lemon juice
    6 tablespoons melted butter
    3 cups bread crumbs, toasted
    1/3 cup finely chopped onion
    1/2 cup chopped celery
    2 teaspoons parsley flakes
    3/4 cup chopped walnuts
    1/2 teaspoon seasoned salt
    seasoned salt and pepper
    Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
    Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.
    Baked Chicken Pineapple
    1 teaspoon dried rosemary, crushed
    salt and pepper
    3 to 4 pounds chicken parts or split breasts
    10 to 12 green onions, thinly sliced
    1 cup pineapple juice
    2 teaspoons finely chopped candied ginger
    4 slices pineapples, halved
    Combine the salt, pepper, and rosemary; rub the chicken parts thoroughly. Place the chicken in a shallow baking pan and sprinkle with the chopped green onions. Mix the pineapple juice and candied ginger and pour over all. Bake, uncovered, in a 375° oven for about 45 to 55 minutes, or until chicken is done. Baste with juices several times. About 10 to 15 minutes before the chicken is done, arrange the pineapple slices on chicken pieces.
    Serves 4 to 6.
    Chicken And Apple Skillet
    4 teaspoons olive oil or canola
    2 tart apples, thinly sliced
    1 medium onion, sliced
    1/2 teaspoon dried thyme
    4 skinless, boneless chicken breast halves
    1 cup apple juice
    1 tablespoon cider vinegar
    1 tablespoon cornstarch
    salt & pepper to taste
    In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken
    Sherry Sour Cream Chicken
    4 skinless, boneless chicken breasts
    1 cup sour cream
    1/4 cup sherry
    4 tablespoons butter 1 tablespoon chopped fresh rosemary
    2 tablespoons chopped fresh thyme
    salt and pepper to taste

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9×13 inch baking dish.
    3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.

  5. Murray said :

    I have tried many recipes from this site, and they are really yummy. I actually receive a different recipe every day. Take a look.


[newtagclound int=0]


Recent Comments

Recent Posts