Belongs to cokerlj Brewmaster's Bird 

Haven’t tried.
I’ve done beer can chicken before…but not with this rub. Sounds pretty good, maybe I’ll cut back on the red cayenne pepper some though.

You might need to buy:
  • cayenne pepper
  • dry mustard
  • onion powder
  • brown sugar
  • ground cinnamon
  • garlic powder
  • salt
  • -
  • beer
  • fresh lime juice
  • Drip pan
  • paprika
Belongs to cokerlj Chicken Kabobs 
  • Currently 5/5 Stars.
  • Star_small_rt
You might need to buy:
  • bamboo skewers
  • button mushrooms
  • pineapple chunks from fresh produce
  • large onion cut into chunks
  • chicken tenders cut into chunks

Haven’t tried.

You might need to buy:
  • eggs beaten
  • stir-fry sauce
  • sesame oil
  • bag frozen precooked rice with vegetables

Haven’t tried.

You might need to buy:
  • salt and pepper to taste.
  • cilantro
  • juice of 1/2 a lime
  • chopped onion
  • avocado
Belongs to cokerlj Creamy Chicken and Mushrooms 
  • Currently 4/5 Stars.
  • Star_small_rt

I made something very similar to this the other night…used flour and milk to make gravy rather than heavy cream.

You might need to buy:
  • butter/olive oil
  • salt & pepper to tase

Serves 4
We skewer the onion slices with a toothpick to keep them from falling apart on the grill. You won’t need an entire red onion for this recipe; you can use the remainder to make Pico de Gallo (see related content).

WHY THIS RECIPE WORKS:
This chain-restaurant favorite combines honey-mustard chicken breasts, bacon, and melted Monterey Jack cheese. For a grilled version, we butterfly boneless, skinless chicken breasts to provide more surface area for tasty char, and we marinate them in a simple mixture of honey, Dijon, salt, and pepper. While the chicken cooks on the hotter side of the grill, we let red onion slices—basted with the reserved fat from cooking the bacon—soften on the cooler side of the grill. To finish, we slide the chicken away from the fire and top it with the smoky onions and a mixture of cooked diced bacon and spicy shredded pepper Jack cheese.

You might need to buy:
  • Dijon mustard
  • honey
  • Salt and pepper
  • 1/2-inch-thick slices red onion
  • Lime wedges

SERVES 4
This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.

WHY THIS RECIPE WORKS:
Our perfectly grilled chicken breast recipe had to produce moist, tender chicken whose flavor could stand on its own. We discovered that placing the breasts on the cooler side of the grill and covering them with a disposable pan trapped the heat and kept the breasts moist while cooking. To finish our grilled chicken breast recipe, we gave the breasts a quick sear afterward on the hot part of the grill for color and true grilled flavor.

You might need to buy:
  • sugar
  • Salt
  • Ground black pepper
  • water
  • Vegetable oil for grill rack
  • LEMON-PARSLEY VARIATION
  • Dijon mustard
  • fresh lemon juice
  • olive oil
  • minced fresh parsley leaves
  • CHIPOTLE-LIME VARIATION
  • minced chipotle chiles in adobo sauce
  • fresh lime juice
  • olive oil
  • minced fresh cilantro leaves
  • ORANGE-TARRAGON VARIATION
  • Dijon mustard
  • fresh orange juice
  • grated orange zest
  • olive oil
  • minced fresh tarragon leaves
  • FOR CHARCOAL GRILL

Serves 4
If part-skim mozzarella isn’t available at the deli counter, buy a 16-ounce block and cut it into 1-ounce slices. You will need cooking spray for this recipe.

WHY THIS RECIPE WORKS:
With its fried exterior and blanket of melted cheese, chicken Parmesan is a perfect candidate for slimming down. We tried lower-fat recipes, but all were scantily clad in a crust of dusty crumbs that either fell away from the meat or turned to mush at first contact with tomato sauce. For a dish we’d actually want to eat, we used fat-free mayonnaise instead of eggs and flour to bind the bread crumbs to our chicken cutlets on just one side. Instead of pan-frying, we oven-fried the chicken and used toasted bread crumbs to achieve a crispy exterior. We also didn’t skimp on the cheese—a full ounce of part-skim mozzarella, thinly sliced from the deli, blanketed each cutlet perfectly.

Traditional chicken Parmesan has 570 calories, 37 grams of fat, and 8 grams of saturated fat per main-course serving. Our Low-Fat Chicken Parmesan has 390 calories, 12 grams of fat, and 4.5 grams of saturated fat per main-course serving.

You might need to buy:
  • MARINARA
  • olive oil
  • dried oregano
  • tomato paste
  • red wine
  • chopped fresh basil
  • Salt and pepper
  • CHICKEN
  • olive oil
  • grated Parmesan cheese
  • salt
  • fat-free mayonnaise
  • deli part-skim mozzarella cheese

SERVES 3 TO 4
If you like, substitute an equal amount of basil for tarragon and replace the thyme with rosemary, oregano, or sage. Do not use dried herbs, which lose potency during cooking and turn the dish gritty. For best flavor, buy a high-quality chicken such as Bell & Evans. The chicken should not exceed 5 pounds or it won’t fit in the skillet. The chicken may slightly overhang the skillet at first, but once browned it will fit.

WHY THIS RECIPE WORKS:
For a roast chicken recipe that gets the entire bird—not just the breast—seasoned throughout, we butterflied the chicken and made shallow cuts in the dark meat. A thick herb paste not only adhered to the now flat chicken but also penetrated the pockets created by the cuts, giving us the flavorful and aromatic chicken recipe we were looking for.

You might need to buy:
  • table salt plus 1/4 teaspoon
  • CHICKEN
  • Ground black pepper
  • vegetable oil
  • SAUCE
  • - 1 1/2 cups low-sodium chicken broth
  • unbleached all-purpose flour
  • fresh lemon juice from 1 lemon

Serves 4
Don’t skimp on the marinating time; any less than 3 hours and the chicken won’t be as flavorful or tender. Conversely, marinating for more than 6 hours will make the chicken mushy. Serve with Yogurt-Herb Dipping Sauce (see related recipe).

WHY THIS RECIPE WORKS:
To keep the chicken in our Grilled Chicken Kebabs recipe from drying out, we marinated it in a blend of yogurt, olive oil, garlic, and herbs. The tangy, mildly acidic yogurt tenderized the chicken in our recipe and added valuable flavor—as long as the chicken only marinated for three to six hours. For the vegetable component of our kebabs recipe, we preferred firm vegetables like sweet red onion and red bell pepper. When cut into similarly sized pieces, they cooked evenly and became soft—but not mushy—by the time the chicken was cooked through.

You might need to buy:
  • plain yogurt
  • extra virgin olive oil
  • dried thyme
  • dried oregano
  • table salt
  • ground black pepper
  • cayenne pepper
  • chopped fresh basil
  • lemon juice