Chicken Kabob Marinade

YIELD

Makes 1 cup

INGREDIENTS

1. • 1/4 cup fresh lemon juice
   • 1/2 teaspoon hot pepper flakes
   • 1/2 teaspoon cracked black pepper
   • 1/2 teaspoon coarse salt (kosher or sea), or to taste
   • 4 strips of lemon zest
   • 3 cloves garlic, crushed with the side of a cleaver or minced
   • 1/4 cup coarsely chopped fresh parsley
   • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
   • 1/2 cup extra virgin olive oil

PREPARATION

1. 1. Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

30 minute thai peanut chicken ramen

https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/

• 4 cups low sodium chicken broth
• 1 can (14 ounce) coconut milk
• 1/4 cup low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1/3 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 3/4 pound boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, sliced
• 2 red peppers, chopped
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 2-4 squares ramen noodles
• juice of 1 lime
• 3 cups fresh baby spinach
• 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
• chopped peanuts and toasted sesame oil, for serving

Megan found online

Moroccan Chicken with Couscous

6 small bone-in chicken breast halves, skinned ( 3 pounds total)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
6 carrots, pealed and sliced
2 large onions, halved and thinly sliced
2 cloves garlic, mined
1 (14 ounce) can reduced sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
1/3 cup dried apricots, coarsely chopped
1/3 cup raisins
3 cups hot cooked couscous
3 tablespoons pine nuts, toasted
Fresh cilantro sprigs

Sprinkle chicken with salt and pepper.  In large Dutch oven, heat oil over medium-high heat.  Brown chicken in hot oil.  Remove chicken.  Add cumin, ginger and cinnamon to pan.  Cook and stir for 2 minutes.  Add carrots, onions, and garlic to spices in pan.  Cook over medium heat for 5 minutes, stirring occasionally.  Add broth, tomato paste, and lemon juice.  Stir to combine.  Return browned chicken to pan.  Sprinkle with apricots and raisins.  Bring to boil.  Reduce heat.  Cover; simmer 35-40 minutes or until chicken is no longer pink and vegetables are tender.  Serve in shallow bowls with couscous.  Sprinkle with pine nuts and cilantro.  Makes 6 servings.

traditionalhome.com

Coconut Chicken Curry

2 pounds boneless skinless chicken breasts, cut into 1/2 inch chunks or strips
1 tsp salt
1/2 tsp pepper
1 1/2 T vegetable or canola oil
2 T curry powder
1 1/2 tsp paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
3 T sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper.  Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes until fragrant ( but don't let it burn).  Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear.  Add chicken, tossing lightly to coat with curry oil and cook for 7 to 20 minutes, or until chicken is no longer pink and is cooked through.  Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my gingers before adding), tomato sauce, and sugar into the pan and stir to combine.  Cover and simmer, stirring occasionally for about 30-40 minutes or until sauce thickens.  The sauce thickens upon standing, but is great served piping hot (and a bit thinner) too.  Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Jo's Thai Noodles

1 or 2 chicken breasts, still slightly frozen
1/2 cup chicken broth
3 T creamy peanut butter
2-3 tsp hot sauce
1 1/2 tsp honey
3 T soy sauce
2-3 cloves garlic
1/2 tsp ground ginger
some noodles-you can get legit asian noodles at a regular grocery, but they're way cheaper if you just go to an asian market, or just use linguine or something.
bean sprouts, broccoli, snap peas, grean beans
optional toppings:
chopped green onions
chopped cilantro
chopped plain peanuts
limes

1. Put the noodles on
2. In the meantime, combine broth, PB, hot sauce, honey, soy sauce, ginger and garlic in a saucepan over medium-low.  Whisk until smooth, let simmer for a minute, and remove from heat. (I added some water because it was real salty and also a little more hot sauce)
3. Slice the chicken into thin little scraps and cook it up with some splashes of EVOO, soy sauce, hot sauce, and some garlic.
4. Steam the bean sprouts or whatever other veggies you're using.
5. Combine everything in a big bowl and sprinkle with toppings.

Blackened Chicken and Cilantro Lime Quinoa

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Grilled Tandoori Chicken Skewers

Chicken: 
1/4       cup cilantro
1/4       cup flat leaf parsley
2         cloves garlic
3         teaspoons paprika
2         teaspoons ground cumin
2         teaspoons garam masala
2         teaspoons salt 
1          teaspoon turmeric
1/4       teaspoon cayenne
2         tablespoons olive oil
1/2       cup yogurt
2         tablespoons fresh lemon juice
2         pounds chicken breasts, cut into 2-inch square pieces
6-8      wooden skewers, soaked 

Sauce: 
1 1/2    cups yogurt
1/2      teaspoon ground cumin
1/4      teaspoon turmeric
1/4      teaspoon garam marsala 
1/4      teaspoon salt

1. Combine cilantro and next 11 ingredients in a the container of a blender or food processor. Blend until well-combined. Place chicken pieces in a gallon-size zip-lock bag; pour cilantro mixture over chicken. Massage to combine and coat chicken; chill for 4 hours or overnight.

2. Meanwhile, combine yogurt, cumin, turmeric, garam marsala and salt. Cover and chill until ready to serve.

3. Heat grill. Skewer chicken pieces onto wooden skewers; discard marinade. Grill 5-6 minutes on each side or until cooked through.

4. Serve chicken with yogurt sauce.
Yield: 4 servings.

Found on:http://www.kumquatblog.com/2011/06/recipe-redux-grilled-tandoori-chicken.html

Aunt Carolyn’s Chicken Quiche

Bake 4 minutes at 400 degrees:
1 deep-dish piecrust
Melt:
2 T. butter
Add and cook until tender:
2 T. minced green onion
Add, cover & simmer 10 minutes, then uncover and cook a few more minutes:
½ lb. Mushroom
2 C. cooked, cubed chicken
1 t. salt
1 t. lemon juice
Pour into piecrust.
Mix and pour over chicken:
3 eggs
½ C. half and half
pinch nutmeg
pinch pepper
Top with:
1½ C. grated Swiss cheese.
Bake at 375 degrees 30 minutes until puffy and brown.

Aunt Kathy’s Chicken Tortilla Soup

Sauté:
1 onion, chopped
2 cloves garlic in
2 T. oil
Add and simmer one hour:
1 can chicken broth
2 cans beef broth
1 can water
2 10 oz. cans diced tomatoes
1 4 oz. can green chilies, diced
1-2 roasted red peppers, diced
2 cans corn, drained
2 t. cumin
1 t. chili powder
1 t. salt
1 t. pepper
2 t. Worcestershire sauce
1 dash hot sauce
2 C. cooked chicken, chunked
Serve in soup or pasta bowls
Top with:
shredded cheese
sour cream dollop
tortilla strips
sliced avocado
wedge of lime
sprig of fresh cilantro

Hot Chicken-Cheese Foil Sandwich on a Bun

Combine and spread on a bun:
1 C. diced chicken
1 C. diced cheddar cheese
3 hard boiled eggs
2 T. sliced olives
2 T. sweet pickle, chopped
2 T. green pepper
½ C. mayonnaise
Wrap in foil and heat in oven at 325 degrees for 25 minutes.

Grandma Packer’s Chicken Salad

Combine:
Chicken, cooked and chunked
Ripe black olives
Green grapes, halved
Pecans, chopped
Celery, chopped
Serve on lettuce leaf.

Dressing:
1 ¼ C. sour cream
1 C. mayonnaise
4 t. honey
2 T. lime juice

Chicken Caesar Salad

Combine:
Cubed Romaine lettuce
Grated Parmesan Cheese
Croutons
Grilled Chicken Strips
Caesar Dressing

(Yummy as a wrap in flour tortillas)

Debra Stewart’s Hot Chicken Salad

Combine:
4 1/2 cups diced cooked chicken
4 1/2 cups of sliced celery
1 6 oz. package slivered almonds
1 large red pepper sliced
1 1/4 t. salt
2-3 stalks chopped green onion
2 C. fresh bamboo shoots
1 can sliced water chestnuts
chopped parsley

Mix together and stir in:
1/4 c. lemon juice
2 C. mayonnaise (low-fat or imitation doesn't work)

Place in 9 x 13 pan.

Top with:
1 C. shredded cheese
1 C. crushed potato chips

Bake at 400 for 20 minutes only.
Serve hot over bed of sliced fresh baby spinach leaves

Lis’s Chinese Chicken Salad

Combine all ingredients into a large bowl.

1 head of cabbage- shredded
2 green onions – chopped
½ cucumber – chopped
2-4 packages of Top Ramen noodles (I use 2. Don’t use seasoning)
toasted sliced almonds*
2 cooked chicken breasts**

*Mix sliced almonds with sugar in a saucepan on stovetop (for ½ cup of almonds use 2-3 T. sugar – this is an estimate, doesn’t have to be exact amounts, just use however much you like – lots of sugar = yummy!). Keep stirring as it warms and melts the sugar. The sugar will become syrupy and coat the almonds. The second the almonds start to brown take them off the heat and dump them out onto a piece of foil to cool.

**Boil thawed chicken in water for about 10 minutes on stovetop (like you do for Chicken pasta salad). To see if it is done, cut through center and check for pink. Pink bad, white good!

Dressing:
¼ C. vegetable oil
¼ C. red wine vinegar
¼ C. sugar
½ tsp. salt
¼ tsp. pepper

Mix dressing ingredients and pour over salad. Can serve right away or chill for a few hours so noodles have time to soften.

Southwest Chicken, Black Bean & Cilantro Salad

In a large salad bowl, combine black beans, corn, red pepper, green onions, and chicken.
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) Mexican-style corn, drained
1 medium red pepper, cut in thin strips
1/2 cup chopped green onions
¼ cup sliced black olives (jalapeno flavored, optional)
4 cups lettuce, torn (romaine, red leaf, green leaf, or iceberg)
1½ cups cooked or grilled chicken, cut into strips
Dressing
Combine oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper in a small bowl. Whisk or mix to blend. Pour dressing over bean mixture:
1 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1½ teaspoons sugar
1clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt, optional
¼ teaspoon pepper
Place lettuce on individual plates or a large serving platter. Put bean and chicken mixture on top of lettuce.
Serves 6.

Lis’s Chicken & Pear Poppy Seed Salad

Combine:
2 C. cooked chicken
1 pkg. fresh spinach
2-3 cored, diced pears
½ pound feta cheese
2 C. chopped pecans

Dressing:
¼ C. finely chopped red onion
½ C. sugar
1.3 C. white vinegar
1 C. canola oil
1 ½ T. poppy seeds

Bacon-Wrapped Teriyaki Chicken Skewers

Bacon-Wrapped Teriyaki Chicken Skewers
1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze
Kebab skewers or toothpicks
Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.


Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Chili-Lime Mango Chicken Skewers

Adapted from Williams-Sonoma
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
(click that link to see pictures of how to cut a mango)

Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.

*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.

Easy Quesadillas

Spread onto a flour tortilla:
Sour cream
Salsa
Cooked sliced chicken
Grated cheese
Grill on a George Foreman or in a frying pan until cheese is melted.
Top with:
Sour Cream
Salsa
Guacamole

Cat’s Mesquite Grilled BBQ Chicken Quesadillas

Schilling’s Mesquite Marinade
Chicken
Onion
Green Peppers
Red Peppers
Monterrey Jack Cheese
Tortillas
Barbeque Sauce
Pineapples
Tomatoes
Lettuce
Sour cream

1. Follow marinade packet directions. Cut up chicken, onion and peppers and put them in a bag of marinade and marinate at least an hour, all day or overnight.
2. Cook chicken and veggies in frying pan until done.
3. Put a tortilla with grated cheese on it into frying pan and brown until cheese is melted.
4. Put coked chicken and veggies on ½ the tortilla, pour a little BBQ sauce on then close the tortilla like an omelet.
5. Put onto plate and top with chopped pineapple, tomatoes, lettuce and sour cream.