Unique Chicken Recipes

Chicken we eat it all the time and most of us could use some new ways to spice things up in the kitchen with our native meat of choice.

So, here we will post delicious new and interesting ways to have our favorite meat the chicken. Will be updated frequently.

First up!

Maple mustard Chicken

Ingredients:

4-6 Boneless Skinless Chicken Breast

1/2 cup of maple syrup

1/3 cup of stone ground mustard

2 Tbsp quick cooking tapioca

Instructions:

Spray a shallow cooking pan with cooking spray and place chicken breast inside. In a bowl combine, maple syrup, mustard, and tapioca, pour over chicken. Bake for 45 mins to 1 hour and serve with rice, quinoa, or even mashed potatoes.

Slow Cooker Asian Glazed Chicken

Ingredients:

1/2 cup soy sauce

1/2 cup balsamic vinegar

4 teaspoons sugar

3 cloves garlic, crushed

1/2 teaspoon ground ginger

1 tablespoon Sriracha hot sauce* (more of less, depending on how hot you like it)

1/2 cup water

3-4 boneless skinless chicken breasts (or thighs)

2 tablespoons cornstarch

1 tablespoon water

2 tablespoons green onions, finely chopped

1 teaspoon sesame seeds

Instructions:

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot. Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours. Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn’t already) and cook for another 15 minutes (or until sauce thickens a little bit). Shred chicken and add back into liquid in slow cooker. Serve over rice, topped with green onions and sesame seeds.

Hawaiian Grilled Chicken

Ingredients:

3 pounds chicken thighs

2 cups soy sauce, If using Kikoman's, make sure its low sodium

2 cups water

1½ cups brown sugar

1 bunch green onions, reserve some for garnish later

¼ cup sweet onion, finely chopped

½ tsp. garlic, minced

1 tsp. sesame oil

1 (13.5 oz) can coconut milk

Instructions:

Trim chicken of any fat. For chicken breasts, since they are thicker, I poke them with a fork all over so the marinade can soak in. In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk. Pour marinade over chicken and marinate for at least four hours, overnight is preferred. (for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed) Grill chicken until chicken is cooked through, switching sides half way through. It is delicious over coconut rice, garnished with green onions and any additional soy sauce if needed! To make coconut rice: Replace half of the water in your rice recipe with coconut milk.

Chicken Cacciatore

Ingredients

8 boneless skinless chicken thighs

2 tbsp (30 mL) all purpose flour

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 tbsp (30 mL) vegetable oil

1 onion, diced

2 cloves garlic, minced

1 sweet green pepper, chopped

1 tsp (5 mL) dried Italian herb seasoning

1 28 oz can (796 mL can) diced tomatoes

1/2 cup (125 mL) sodium-reduced chicken stock

1/3 cup (75 mL) tomato paste

2 tbsp (30 mL) chopped fresh parsley

Instructions:

Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.

Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.

Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.