Chicken Marinade for (Rotisserie, Grill, or Oven Chicken Marinade):

This marinade is for rotisserie chicken, but you can also marinade chicken parts (even boneless skinless breasts!) and cook in oven or on grill. It’s deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.

Yield: 1 marinade

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 8 large garlic cloves, coarsely chopped
• 1 teaspoon turmeric
• 1 tablespoon hot paprika
• 1/2 teaspoon ground cumin
• kosher salt
• fresh ground pepper


Directions:

• Combine ingredients in a large zip lock bag and whisk or shake till blended.

• Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.

• Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.

• Cooking time will depend upon size of poultry pieces; do not let meat become dry;.

For Reference:

Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; 450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Ingredients:

• 2 tablespoons olive oil
• 2 (2 to 3 pound) whole chickens
• 3 cups cooked white rice
• 1 cup raisins
• 1 onion, chopped
• 1 tablespoon ground turmeric
• salt to taste
• ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.

3. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Sizzling Chicken and Cheese is quick and easy to make at home and tastes just like it does when you go out in any restaurant. Everyone loves chicken, so roll out this popular recipe for dinner tonight.

Ingredients:

2 4-ounce chicken breasts
2 tablespoon olive oil
1 teaspoon garlic, chopped
1/2 cup Chihuahua cheese, shredded
2 slices American cheese
Mashed potatoes
2 tablespoon garlic, chopped
2 tablespoon parsley, chopped
2 ounce olive oil
1 teaspoon red chiles, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 green pepper, julienned
1 red pepper, julienned
1 yellow onion, julienned

Instructions:

1. Combine all marinade ingredients, including 2 tablespoons garlic, parsley, 2 ounces olive oil, red chiles, salt and pepper. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

2. Pound chicken breasts to even thickness.

3. Slice peppers and onions and saute in olive oil. Season with salt and pepper.

4. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

5. Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling."

An awesome Indian food that really makes your meal an amazing one. Coconut adds to the zesty flavor of curry. You can make a spicy one if you like.

Ingredients:

8 pieces chicken drumsticks or thigh
1 medium size Onion, sliced thinly
4 tbsp Oil
8 tbsp natural yogurt
2 tbsp chopped fresh coriander
2 tomatoes, halved
2 potatoes, peeled and cut into slices
2 shallots, thinly sliced
2 red chilies, sliced into long strips
2 green chilies, sliced into long strips
Coconut Cream mixed with 250 ml warm water or ½ grated coconut mixed with 250 ml water and squeezed for 375 ml milk

Curry Sauce:

2 tbsp ground almonds
1 tbsp ground cashew nuts
30 gms fresh ginger
1 tsp chili powder
1 tsp ground cinnamon
2 cardamom seeds
¼ tsp clove powder
1 tbsp ground coriander
2 tsp ground cumin
¼ tsp ground tumeric

Procedures:

• To make sauce: put sauce ingredients into a blender with 200 ml water and liquidize until smooth.

• Put shallots and 2 tbsp oil into a small bowl. Cook on high for 2 to 3 minutes to lightly brown shallots. Set aside for garnishing.

• Put onions and 2 tbsp oil in a large bowl, cover with cling film. Cook on high for 4 minutes to soften. Add chicken pieces, spoon over the sauce. Add fresh coriander. Cover with cling film and cook on high for 5 minutes. Stir, add yogurt, re-cover and cook on medium for 20 to 25 minutes until chicken is tender. Stir twice. Uncover and leave to cool. Season to taste.

• Put tomatoes, potatoes and chilies into a bowl. Add coconut milk. Stir and cook on high for 5 to 8 minutes stirring twice.

• Mix above with chicken pieces. Leave to mature for at least 2 hours, preferably overnight.

• Reheat before serving.