Joey's Pirate Chicken

From:
my friend Jenny

Ingredients:

3 lb chicken wings/legs/or pieces

1 cup honey

1/2 cup ketchup

1/2 cup soy sauce

2 tsp. oil

2 cloves of minced garlic

pepper to taste

 

Directions:
Put chicken legs in a freezer bag.  Combine sauce ingredients and pour over chicken.  Freeze.

Defrost, then pour into a 13x9 baking pan.  Roast at 375 degrees for 1 hour 30 minutes.  Turn and baste them to avoid browning. 


This is insanely easy, but incredibly delicious.  It's very sticky, so undress your children before serving it.  It's fabulous with either buttered rice or mashed potatoes.  By using gluten-free ketchup and soy sauce, this is gluten-free.

Lemon Marinade for Chicken

From:
Ramble On

(Photo from Ramble On)

Ingredients:
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tsp honey
3 cloves garlic, crushed
1/2 tsp sea salt
1/4 tsp fresh ground black pepper


Directions:
Combine marinade in a large freezer bag, add the chicken and seal the bag. Mush it around a bit and place the sealed bag into a bowl just in case it leaks. Place the chicken it in the fridge for at least 3 hours, turning the bag over half way through.

Orange Chicken

From:
Handle the Heat

(Photo from Handle the Heat)

 Ingredients:
For the marinade and sauce:
1 1/2 cups water
1 tablespoon orange zest
2 tablespoons fresh orange juice
2 1/2 tablespoons low-sodium soy sauce
1/4 cup fresh lemon juice
1/3 cup rice vinegar
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoons minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 tablespoon water

For the chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cooking oil

Directions:
Combine the water, orange zest, orange juice, soy sauce, lemon juice, vinegar, brown sugar, ginger, garlic, green onion, and red pepper flakes in a small saucepan set over medium-high heat. Bring mixture to a boil then remove from heat and let cool for 10-15 minutes.

Place the chicken pieces in a resealable plastic bag. Add 1 cup of the cooled sauce mixture. Reserve remaining mixture. Seal the bag and refrigerate for at least 2 hours.

In another resealable plastic bag, combine the flour, salt, and pepper. Add the marinated chicken pieces, letting the sauce drip off, to the flour mixture. Seal the bag and shake to coat.

Heat oil in a large skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). Drain chicken on a paper towel lined plate and cover with aluminum foil.

Wipe out skillet and add the reserved sauce. Bring to a boil over medium-high heat. Dissolve cornstarch in 1 tablespoon of water and slowly stir into the sauce. Reduce heat to low and stir until sauce has thickened to a sticky, syrup-like consistency. When ready to serve, pour sauce over chicken on a serving dish. Serve with rice or noodles if desired.

Pistachio Chicken

Ingredients:
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil

Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.

I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.

Creamy Chicken Spread

Ingredients:
8 oz cream cheese, softened
2 stalks celery
paprika
parsley
garlic powder
chives
salt and pepper
1 1/2 cups cooked chopped chicken

Directions:
Process cream cheese, celery, and spices till smooth. Add chicken, mix to blend. Use as a spread or serve on crackers, or stuff cherry tomatoes or biscuits.

Note: can use 1 10 oz. can chicken/4 oz. cheese

Sticky Chicken Wings

Ingredients:
24 to 30 chicken wing parts (about 3 lbs.)
1/4 cup BBQ sauce
1/4 cup honey
1/4 cup soy sauce

Directions:
Place wings in greased 13x9 baking dish. Combine remaining, pour over wings. Bake uncovered at 350 for 1 hour or till juices run clear. Baste after 45 minutes.

Creamy Mexican Dip

Ingredients:
canned chicken
cream cheese
salsa

Directions:
Mix well.

Spicy Hot Wings

Ingredients:
4 lbs chicken wing pieces (cut apart)
1/2 cup melted butter
1 tbsp Tobasco sauce
3/4 tsp garlic salt
dash paprika

Directions:
Place wings in 15x10x1 pan. Combine next 4 and pour over wings. Bake at 375 for 30 min. Turn wings and bake 30 - 35 minutes. Drain wings and serve with celery sticks and ranch dressing.