Chicken Delights

Grilled Chicken Breast

The secret to perfect grilled chicken breast is in the marinade and proper cooking technique. This recipe delivers juicy, flavorful chicken every time.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon onion powder

Instructions

1. In a large bowl or ziplock bag, whisk together olive oil, lemon juice, garlic, salt, pepper, oregano, paprika, and onion powder.
2. Add chicken breasts to the marinade, ensuring they're fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates.
4. Remove chicken from marinade and let excess drip off. Discard remaining marinade.
5. Place chicken on the grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
6. Transfer to a plate, tent with foil, and let rest for 5 minutes before serving.

Notes

For even cooking, pound thicker chicken breasts to an even thickness before marinating. Can also be cooked on a grill pan indoors.

Baked Chicken Thighs

These baked chicken thighs come out perfectly crispy on the outside and juicy on the inside every time, with a flavorful herb rub that's simple but impressive.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken thighs dry with paper towels. This helps the skin get crispy.
3. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
4. Rub chicken thighs with olive oil, then sprinkle the spice mixture evenly over both sides, pressing gently to adhere.
5. Place chicken thighs skin-side up on the wire rack.
6. Bake for 35-40 minutes, or until skin is crispy and golden brown, and internal temperature reaches 175°F.
7. Let rest for 5 minutes before serving.

Notes

For extra crispy skin, you can broil for the last 2-3 minutes. Watch carefully to prevent burning. Leftovers keep well in the fridge for 3-4 days.

Chicken Stir Fry

This quick and healthy stir fry is packed with colorful vegetables and tender chicken in a savory sauce that's better than takeout and ready in just 20 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 3 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Sesame seeds and green onions for garnish

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Set aside.
2. In another small bowl, mix cornstarch and water to make a slurry.
3. Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken and cook until no longer pink, about 5-6 minutes. Remove and set aside.
4. Add remaining oil to the pan. Add vegetables and stir fry for 3-4 minutes until crisp-tender.
5. Add garlic and ginger, stir for 30 seconds until fragrant.
6. Return chicken to the pan. Pour sauce over and stir to combine.
7. Stir cornstarch slurry and add to the pan. Cook for 1-2 minutes until sauce thickens.
8. Garnish with sesame seeds and green onions. Serve over rice if desired.

Notes

Feel free to use any combination of vegetables you have on hand. For extra heat, add red pepper flakes or sriracha to the sauce.

Chicken Salad

This classic chicken salad strikes the perfect balance between creamy and crunchy, with tender chicken, crisp celery, and a flavorful dressing that's not too heavy.

Ingredients

• 3 cups cooked chicken, shredded or diced
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 celery stalks, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh parsley
• 1/3 cup chopped walnuts or pecans (optional)
• 1/3 cup dried cranberries (optional)

Instructions

1. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, garlic powder, and onion powder.
2. Add chicken, celery, red onion, and parsley to the bowl. Stir gently to combine.
3. If using, fold in nuts and dried cranberries.
4. Taste and adjust seasoning as needed. Add more lemon juice for brightness or salt/pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
6. Serve on bread for sandwiches, over greens for a salad, or with crackers.

Notes

Great for meal prep! Will keep in the refrigerator for 3-4 days. For a lighter version, use all Greek yogurt instead of mayonnaise.

Butter Chicken

This authentic Indian butter chicken features tender pieces of chicken in a rich, creamy tomato sauce with the perfect balance of spices. Serve with naan or basmati rice.

Ingredients

For the marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon grated ginger

For the sauce:

• 2 tablespoons ghee or butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 can (14 oz) tomato sauce or crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• Fresh cilantro for garnish

Instructions

1. In a large bowl, combine all marinade ingredients. Add chicken and stir to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Heat ghee or butter in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
3. Add garlic and ginger, cook for 1 minute until fragrant.
4. Add garam masala, cumin, turmeric, and chili powder. Stir and cook for 30 seconds to toast the spices.
5. Add tomato sauce and simmer for 10 minutes, stirring occasionally.
6. While sauce simmers, cook marinated chicken. You can grill, bake at 400°F for 15 minutes, or cook in a separate skillet until done.
7. Transfer sauce to a blender and blend until smooth (or use an immersion blender). Return to pan.
8. Stir in heavy cream, sugar, and salt. Add cooked chicken and simmer for 5 minutes.
9. Stir in butter until melted. Garnish with cilantro and serve with naan or rice.

Notes

For a richer flavor, marinate the chicken overnight. Adjust chili powder to your preferred spice level. Leftovers taste even better the next day!

Air Fryer Chicken Wings

These air fryer wings come out incredibly crispy without all the oil of traditional frying. Choose from three delicious sauce options or serve them plain with dipping sauces.

Ingredients

For the wings:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Buffalo Sauce:

• 1/4 cup hot sauce (like Frank's)
• 2 tablespoons melted butter
• 1 tablespoon honey
• 1/2 teaspoon garlic powder

Honey Garlic Sauce:

• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger

BBQ Dry Rub:

• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Instructions

1. Pat wings very dry with paper towels. This is key for crispy wings.
2. In a large bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Add wings and toss to coat evenly.
3. Arrange wings in a single layer in air fryer basket, leaving space between them. You may need to cook in batches.
4. Cook at 400°F for 10 minutes, then flip wings and cook for another 8-10 minutes until golden brown and crispy.
5. While wings cook, prepare your chosen sauce:
6. Buffalo: Whisk all ingredients together in a bowl.
7. Honey Garlic: Combine all ingredients in a small saucepan and simmer for 3-4 minutes until slightly thickened.
8. BBQ Dry Rub: Mix all spices together in a small bowl.
9. For saucy wings: Toss cooked wings in sauce until well coated. For dry rub: Sprinkle over wings and toss.
10. Return sauced wings to air fryer for 1-2 minutes to set the sauce if desired.
11. Serve immediately with celery sticks and ranch or blue cheese dressing if desired.

Notes

The baking powder is what makes these wings extra crispy - don't skip it! For even crispier wings, let them sit in the fridge on a rack for 1 hour after seasoning before cooking.