Finally the weather has begun to warm up and next month it will be Memorial Day so you know what that means – it’s time to fire up the grill and BAR-B-QUE!
Even though I haven’t fired up the grill for the season, that didn’t stop me from making these tangy BBQ chicken thighs in the oven for Sunday dinner.
- 8-10 chicken thighs (bone-in, skin on)
- 2 cups of your favorite barbecue sauce
- 1/2 red onion sliced
- olive oil, seasoning salt
- Preheat oven to 400 degrees F.
- Coat the chicken on all sides with olive or canola oil and season with salt and pepper or any type of dried seasonings.
- Place the chicken skin side up in a glass pan coated with cooking spray and cover with slices of onion.
- Bake for 25 minutes.
- Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
- Coat the top of the chicken with barbecue sauce using a basting brush. Use rubber tipped tongs to turn the chicken over, being careful not to tear the skin.
- Baste the other side of the chicken, and place back into the oven for another 10 minutes.
- Remove from oven, baste top with barbecue sauce, and put back into oven for 5 more minutes.
- Remove from the oven again and baste one more time, then place chicken back into the oven for an additional 5 minutes or until chicken is crispy, and is fully cooked.
I served the BBQ chicken with boiled Kale and slices of warm cornbread!
Are you ready to pull out the grill or have you already used it?
The temps are still kind of cool here in Delaware but at least the sun is out longer making you want to linger outdoors longer. So in keeping with the theme of spending less time in the kitchen this Spring, I made another quick chick, easy breezy, in-and- out of the kitchen in a jiffy recipe using only 3 ingredients!
2 – Chicken Breasts flattened with a mallet
1 – 16 oz package of frozen spinach
1 – cup shredded Parmesan and Romano Cheese
Seasoning of choice – I used Sylvia’s Secret Seasoning
Preheat oven to 350 degrees and line a baking dish with Parchment paper or coat with a Cooking Spray.
Tear off two pieces of wax paper and place them onto a cutting board then put one of the chicken breasts on top. Cover with 2 more pieces of wax paper and use the flat end of a mallet to beat the chicken breast until flatten but not too thin – this is good for relieving some stress as well!
Be careful to ensure the chicken is always covered with the wax paper, reposition it when it starts to tear.
Allow the spinach to thaw before mixing it with the Parmesan and Romano cheese. After you have flattened the second breast, add a few spoonful’s of the spinach and cheese mixture, fold the breasts in half, sprinkle with seasoning and secure with toothpicks.
Place the chicken breasts in the preheated oven for approximately 35 minutes or until the chicken is no longer pink and has an internal temp of 165.
I put the remaining spinach and cheese mixture in a sauce pan and added a few teaspoons of Apple Cider Vinegar, Olive Oil and minced garlic and cooked on low for 10 minutes.
Remove chicken breasts from the oven, allow them to sit for 5 minutes then serve with rice or couscous and enjoy!
See wasn’t that a quick chick, easy breezy, in-and- out of the kitchen in a jiffy recipe?
Hello Friends and Happy Fri-Yay!
The days are getting shorter and school started this week so I am lining up my recipes for the Fall. Chicken is a staple in our house and this was an easy breezy “4 ingredient-less than 40 minute” recipe.
Chicken Breasts ~ Mozzarella Cheese ~ Minced Garlic ~ Fresh Spinach
Rinsed chicken breast and placed on Wax Paper
Covered with another sheet of Wax Paper and flattened with kitchen mallet
Spread minced garlic and sprinkled with a little black pepper
Layered with Spinach leaves and covered with Mozzarella Cheese
Rolled Chicken Breasts and secured with wooden toothpicks
Sprayed dish and tops of Chicken Breasts with Olive Oil Cooking Spray. Placed in preheated 350~ oven for 30 minutes and was no longer pink.
What is your favorite chicken recipe?
Linking up with Living Better Together – come on over to find some other great recipes.
I cook chicken so often that I’m afraid one day we’ll sprout feathers! We like chicken, it’s quick, easy to prepare, and cheap but sometimes it can be BORING. Yesterday I came across a recipe by Caramelpotatoes.com and since I had all the ingredients I decided to give it a try.
1.5 lbs chicken tenders ( I cut up chicken breasts into chunks)
1/2 can sweetened condensed milk (I used unsweetened coconut milk)
1 1/4 cups coconut
1 cup bread crumbs or Panko (I used both)
1/2 cup melted butter
Preheated the oven to 400~
Used parchment paper to line baking sheet
Cut up chicken breasts into chunks
Egg and coconut milk on one side
Coconut and Panko on the other side
Dipped chicken into egg/milk mixture
Coat both sides of chicken in crumbs and coconut
- Placed chicken on baking sheet covered with parchment paper