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comicalmayhem's avatar

Best chicken recipes?

Asked by comicalmayhem (804 points ) May 23rd, 2011

My family is in a competition to make the best chicken dinner. I’m making mine on Wednesday.
I like teriyaki, bbq, sweet & sour, fried, and sweet & spicy. I don’t want a simple chicken breast smothered in bbq, I want something a little more complex. Any recommendations?

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26 Answers

Allie's avatar

Make chipotle-honey-BBQ chicken. Add also some corn on the cob, maybe some potato salad and baked beans – sound pretty damn good to me.
If you want more sweet maybe you could cover the chicken with some diced mango and pineapple.
(mouth waters)

Edit: Ok, links… Maybe something like this or like this, but not as sandwiches?

KateTheGreat's avatar

When I wasn’t a vegetarian, I would take the chicken breasts and split them, fill them with cheese, smother them in wonderful tomato sauce and serve it with Italian bread. That was delicious.

comicalmayhem's avatar

You can post links to recipes as well.

Pied_Pfeffer's avatar

My favorite: Magnificent Moroccan Chicken.

Please share whatever recipe the winning family member uses!

WestRiverrat's avatar

For your purposes:
Sweet_N_spicy
Hawaiian_teriyaki
Use the first one for appetizers and the Hawaiian for the main course.

But I personally like this one better.
Carolina_BBQ

Personally there is no one way to make chicken best.
I haven’t even touched on the Mexican, baked or southern fried, which can all be great depending on what kind of mood you are in.

comicalmayhem's avatar

I also like sesame chicken

Blueroses's avatar

If you have a propane grill, I just made the most delicious chicken I’ve ever tasted.
You need a whole roasting chicken – not cut up
1 can of lemon-lime soda – regular, not diet
1 full head of garlic
Olive oil, salt and
Montreal Chicken Seasoning (or any dried herbs but the Montreal is really good)

Wash and dry the chicken, pour out half the soda
Rub the paper skin off the garlic, cut the top ½ inch off the head and drop the tops into the soda can
Push the large opening of the chicken onto the can, rub the chicken with olive oil and plenty of seasoning.
Push the garlic head into the neck of the bird to seal the opening and pull the neck skin over the garlic.
Turn on one side of the grill and set the chicken (and the can) standing upright on the other (off) side.
Indirectly roast for 2 or so hours or until the legs move easily. It’s super low maintenance, you hardly have to check on it at all. The soda steams the meat from the inside and adds a citrus flavor while the skin gets crispy.

Once it’s done, you can cut it into serving pieces and squeeze the roasted garlic into a bowl of fresh steamed green beans. Add a baked potato and you’re good to go!

WillWorkForChocolate's avatar

My kids fall all over themselves when I make parmesan chicken.

I make pretty much the same recipe that @Blueroses just gave, except I use a can of beer instead of soda.

comicalmayhem's avatar

I’m a picky eater so I’m not sure what I’ll like. But there are a few of them you suggested that I’d try or I’ve had before (which isn’t a bad thing).

josie's avatar

Beer can in the butt on the grill (or the oven-more fun on the grill).
Open a can of beer.
Drink half of it.
Take a chicken and salt the inside cavity liberally. Rub the outside with whatever you like. I like simple salt and lemon pepper. Put some rosemary branches and lemon slice under the breast skin. Stick the beer can in the chicken’s rear end and stand the chicken up on the grill. Indirect heat. Throw some apple chips on the fire. Close the lid. Take a temp in 45 minutes. When breast is 150 take off heat and cover with foil. Temp will come up to close to 160.

Blueroses's avatar

@WillWorkForChocolate I used to use beer too but I found I really like the flavor from the Sprite or orange soda better. I see @josie posting the same thing :)

WillWorkForChocolate's avatar

@Blueroses Yes, I just saw that, LOL!! I’ve heard it called “Beer Can Chicken” and “Beer Butt Chicken”. Either way, it’s damn tasty.

comicalmayhem's avatar

The alcohol burns off when you cook it, right?

WestRiverrat's avatar

@comicalmayhem yes, the beer or pop steams off and flavors the chicken then evaporates or carmelizes on the inside of the chicken. If you really want to be sure there is no alcohol, you can use one of the NA beers like O’douls or Sharps.

aprilsimnel's avatar

I made this Giada De Laurentiis recipe once, and it was a big hit. I don’t know how much you have to spend, but it was so good.

Blueroses's avatar

I make Black Bean Chicken often too. It’s really tasty and pretty easy.

comicalmayhem's avatar

I found some online but I don’t know what to choose:

Candied Chicken Breasts
Chicken Breasts Pierre
Tangy Glazed Chicken
Saucy Cajun Chicken Breasts
Sweet n’ Smoky Oven Barbecued Chicken
And then there’s the one you guys recommended with the beer or lemon lime soda.

jaytkay's avatar

I was going to say beer can chicken but @Blueroses and @josie have that covered.

So I vote for @Blueroses and @josie‘s recipes.

incendiary_dan's avatar

Filipino Adobo (works with any meat)

Simmer chunks of meat in a sauce of water (or broth/stock), vinegar (between ¼ and ½, depending on how much you like vinegar), garlic (at least a few cloves crushed), and black pepper. Sauce should be just enough to cover the meat in a pan or crockpot. Throw in a bay leaf for at least part of the simmering. Simmer for at least two hours. Optional additions I like include coconut milk and hot peppers. For best results, reduce the sauce by at least half and serve on top of rice.

comicalmayhem's avatar

@incendiary_dan Would that take all day to make because it’s in a crockpot or is it only 2 hours? I don’t get home from school until 2:30 and I don’t wanna have to make anything before school.

incendiary_dan's avatar

@comicalmayhem I usually do it in the crockpot. Doesn’t require more than two hours, though I often leave it in longer.

_zen_'s avatar

Can someone give me a simple chicken in the oven recipe? Nothing spicy or exotic tasting. I don’t want to deal with a whole chicken, so let’s say I buy chicken pieces (thighs and wings or whatever). Lemon, garlic, salt and pepper – try to keep it simple. Thanks!

Qingu's avatar

The best chicken I’ve ever had, and definitely one of the best things I’ve ever had: Peruvian roast chicken.

It’s spicy and takes a night of marinating. I use the beer can method and I don’t bother wearing gloves (just make sure not to touch your eyes and wash your hands a lot). From CI:

This recipe calls for a vertical poultry roaster. If you don’t have one, substitute a 12-ounce can of beer. Open the beer and pour out (or drink) about half of the liquid. Spray the can lightly with nonstick cooking spray and proceed with the recipe. If the top of the chicken is becoming too dark during roasting in step 3, place a 7-inch-square piece of foil over the neck and wingtips. If habanero chiles are unavailable, 1 tablespoon of minced serrano chile can be substituted. Wear gloves when working with hot chiles.

Ingredients:

* 3tablespoons extra-virgin olive oil
* ¼cup lightly packed fresh mint leaves
* 2tablespoons kosher salt
* 6 medium garlic cloves , peeled and roughly chopped
* 1tablespoon ground black pepper
* 1tablespoon ground cumin
* 1tablespoon sugar
* 2teaspoons smoked paprika
* 2teaspoons dried oregano
* 2teaspoons finely grated zest and ¼ cup juice from 2 limes
* 1teaspoon minced habanero chile (see note)
* 1(3½-to 4-pound) whole chicken

Instructions

1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat. Rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

3. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.

4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.

Kardamom's avatar

Maybe @augustlan would like to put together a Fluther cookbook!

Blueroses's avatar

maybe @Kardamom would like to put together a Fluther cookbook!

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