Tag: chicken

Crispy Fried Chicken Drumsticks
March 3, 2024

Crispy Fried Chicken Drumsticks

Crispy Fried Chicken Drumsticks are one of our favorite comfort food dinners. I start this fried chicken recipe by dredging chicken drumsticks in flour and buttermilk with a little spicy tabasco. Then, I fry the chicken drumsticks until they’re crispy and delicious. Next, I bake …

chicken
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by Sharon
Gochujang Chicken Drumstick Bowls
February 21, 2024

Gochujang Chicken Drumstick Bowls

Gochujang Chicken Drumstick Bowls are one of our favorite chicken dinners. I start these spicy chicken bowls by baking some spicy Gochujang chicken drumsticks from Rastellis.com. Then, I serve them with Kimchi fried rice, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like …

chicken
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by Sharon
Roasted Corn Cobb Salad
November 16, 2023

Roasted Corn Cobb Salad

Roasted Corn Cobb Salad is one of our favorite dinner salads. I start this salad by roasting up fresh corn on the cob and tender chicken breasts. Next, I make a lemon vinaigrette to top the salad. Finally, I arrange the roasted chicken, corn, avocado, bacon, hard boiled eggs, tomatoes, and blue cheese on top of the arugula and top it all with the vinaigrette. We like this salad for several reasons. First of all, I like that I can make this whole salad in advance. I like to make it early in the day, and then just add the dressing right before serving it. Secondly, I like that I can make this whole meal in under an hour. That makes it perfect for busy days. And, lastly, we all love the fresh corn, the lightly spiced chicken, and the fresh vegetables in this salad.

The Equipment I Used

  • A Food Processor- I like to make my vinaigrette in a food processor. But you can also simply shake up the ingredients in a small jar.

The Ingredients Needed for Roasted Corn Cobb Salad

  • Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
  • Corn- I like to make this salad in the summer or early fall when I can buy fresh corn at the farmstand.
  • Lemon- Use fresh lemons to make the vinaigrette.
  • Tomatoes- You can use grape or cherry tomatoes. Store them on the counter for the best taste.

How I Made my Salad

  • First, I roasted the chicken and the corn. Take care that your chicken is fully cooked. I usually just slice the breasts in half to make sure they’re no longer pink inside.
  • Next, I roasted the corn in foil.
  • Then, I made the vinaigrette. Be sure to taste it to make sure it does not need more honey or salt.
  • Finally, I arranged everything on the arugula and drizzled on the dressing.

If you like fresh and filling salads, you need to try this flavorful Roasted Corn Cobb Salad.

Roasted Corn Cobb Salad
Roasted Corn Cobb Salad

Roasted Corn Cobb Salad

Roasted corn and chicken, tomato, blue cheese, bacon, avocado and hard- boiled eggs all tossed with a Lemon Vinaigrette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • ¼ tsp. each kosher salt, black pepper, garlic powder, and paprika
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. each extra virgin olive oil and unsalted butter
  • 2 ears corn on the cob
  • 2 tsp. unsalted butter
  • 4 eggs
  • 4 cups baby arugula
  • 1 cup halved cherry tomatoes
  • 1 avocado, sliced
  • 1 cup blue cheese, crumbled
  • 4 slices bacon, cooked and crumbled

For the Lemon Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • 1 tbsp. fresh basil, minced
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the seasonings all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, chop the breasts in half inch pieces.
  • Also, wrap each ear of corn in aluminum foil and add a teaspoon of butter to each parcel. Bake on a pan along with the chicken. When the corn is done, remove the kernels from cobb.
  • Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two-quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Slice the eggs in half inch pieces, and chill.
  • Also, make the vinaigrette by processing the ingredients in a food processor, or shaking them up in a jar.
  • Put all the arugula in a large bowl, or on a large platter. Arrange the corn, cooked chicken, bacon, avocado, eggs, blue cheese, and tomatoes in rows on the spring greens. Drizzle on as much dressing as you like.

Nutrition

Calories: 520kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
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by Sharon
Chicken and Cherry Tomato Salad
August 27, 2023

Chicken and Cherry Tomato Salad

Hi! I’m Sharon, a home cook and blogger at aperfectfeast.com. Growing up, I didn’t have much interest in cooking or food, but that all changed when my boyfriend (now my husband) gave me a cookbook filled with beautiful food photos. As I cooked my way …

chicken
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by Sharon
Honey Barbecue Chicken Tacos
June 20, 2023

Honey Barbecue Chicken Tacos

Honey Barbecue Chicken Tacos are one of our favorite summer dinners. I start these shredded barbecue chicken tacos by braising boneless, skinless chicken thighs. Then, I stir the shredded chicken into my homemade honey barbecue sauce. Finally, I topped the shredded barbecue chicken with strawberry …

chicken
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by Sharon
Chicken Gyros with Pickled Carrots
May 3, 2023

Chicken Gyros with Pickled Carrots

Chicken Gyros with Pickled Carrots are one of our favorite springtime suppers. I start these gyros by covering chicken breasts in spices and then grilling them. Then, I make a creamy cucumber yogurt tzatziki sauce and pickle carrots and onions. Finally, I stuff everything in fluffy pita breads. We like these gyros for several reasons. First of all, I like that I can make this whole meal in just about thirty minutes. Secondly, I like that I can make components of these gyros ahead of time. I like to make the cucumber yogurt sauce and the pickled carrots and onions early in the day. Then, I just grill the chicken right before I want to serve the gyros. And, lastly, we all like the flavorful chicken, the creamy tzatziki sauce, and the pickled vegetables.

The Equipment I Used

  • A Grill Pan- I used a grill pan to cook my chicken. You can also grill the chicken outdoors or in a skillet.

The Ingredients Needed for Chicken Gyros with Pickled Carrots

  • Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
  • Yogurt- Use plain Greek yogurt. You can use whole milk, low fat, or fat free yogurt.
  • Olive Oil- Use a good quality extra virgin olive oil to stir in the tzatziki sauce.
  • Lemon Juice- Be sure to use freshly squeezed lemon juice.

How I Made my Gyros

  • First, I rubbed the chicken all over with the spices. Then, I grilled it. Take care to not overcook the chicken breasts
  • Next, while the chicken cooked, I made made the cucumber yogurt tzatziki sauce. Be sure to taste the sauce to see if it needs more salt.
  • Then, I made the pickled carrots and onions.

If you like grilled chicken, you need to try these flavorful Chicken Gyros with Pickled Carrots.

Chicken Gyros with Pickled Carrots
Chicken Gyros with Pickled Carrots

Chicken Gyros with Pickled Carrots

Pita bread filled with chicken seasoned with lemon and garlic, cucumber yogurt spread, pickled onions and carrots and tomatoes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 360 kcal

Ingredients
  

  • 1 tsp. each cumin powder, garlic powder, oregano, paprika, ground coriander
  • ¼ tsp. each kosher salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • juice and zest of one lemon
  • 1 cup halved cherry tomatoes
  • 4 pita pockets

For the Cucumber Yogurt Spread:

  • 1 tbsp. minced garlic
  • 1 cup peeled English cucumber, shredded
  • 1 cup plain whole milk Greek yogurt
  • ½ tsp. kosher salt
  • 1 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil

For the Pickled Red Onions and Carrots:

  • ½ cup rice wine vinegar
  • ½ tsp. kosher salt
  • 2 tsp. granulated sugar
  • 1 cup thinly sliced red onion slices

Instructions
 

  • Begin by making the Pickled Carrots and Red Onions: Mix together all the ingredients in a small bowl.
  • Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
  • Next, prepare the chicken: Mix together all the spices. Cut the breasts in half, and then pound them with a meat pounder until they're a quarter of an inch thick. Sprinkle both sides with the spices. Heat and oil a grill pan on high heat and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken into thin slices. Sprinkle with the lemon juice and lemon zest.
  • Heat the pitas up in the toaster, or oven, if you wish.
  • Fill each pita pocket with some chicken, some pickled carrots and onions, some tomatoes and some Cucumber Yogurt Spread.

Nutrition

Calories: 360kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
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by Sharon
Grilled Chicken and Feta Salad
April 25, 2023

Grilled Chicken and Feta Salad

Grilled Chicken and Feta Salad is one of our favorite main dish salads. I start this salad by quickly marinating and grilling boneless, skinless chicken breasts. Then, I make a fresh dill vinaigrette. Finally, I put both of these on a mixture of spring greens, …

chicken
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by Sharon
Chicken and Poblano Pepper Chili
March 17, 2023

Chicken and Poblano Pepper Chili

Chicken and Poblano Pepper Chili is one of our favorite winter dinners. I start this chili by roasting chicken breasts and poblano peppers. Then, while the chicken and peppers cook, I cook some onions and garlic for the base of the chili. Next, I add …

chicken
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by Sharon
Gochujang Chicken Noodle Bowls
March 12, 2023

Gochujang Chicken Noodle Bowls

Gochujang Chicken Noodle Bowls are one of our favorite chicken dinners. I start this dish by baking some spicy Gochujang chicken. Then, I serve it with Somen noodles, stir-fried carrots and spinach, fried eggs, and pickled radishes and cucumbers. We like these bowls for several reasons. First of all, I like that I can make the components of this dish ahead of time. Then, I just reheat everything right before dinner. Secondly, I like that this is a complete meal. No side dishes are needed. And, lastly, we all love the spicy gochujang chicken, the crisp veggies, the chewy noodles, and the rich eggs.

The Equipment I Used

  • A Sheet Pan- I use a large sheet pan to roast the chicken on. To make it easier to clean, I line it with aluminum foil.

The Ingredients Needed for Gochujang Chicken Noodle Bowls

  • Chicken- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken, because I find it to be the most tender.
  • Gochujang- This is a Korean ingredient. You can find it in the Asian section of your market.
  • Soy Sauce- I like the Kikoman brand soy sauce.
  • Sesame Oil- You can find this either in the Asian section of your market or with the oils. Use a pure sesame oil, not one that’s mixed with other oils.
  • Noodles- I used Somen noodles, which are used in Korean cusine. You could also use soba noodles, or rice noodles.
  • Vegetables- To add color and flavor, I add pickled cucumbers and carrots and stir-fried carrots and spinach.

How I Made my Noodle Bowls

  • First, I marinated the chicken breasts in the gochujang mixture.
  • Then, I baked the chicken in the mariande.
  • While the chicken baked, I made the noodles, pickled vegetables, and stir fried vegetables.
  • Finally, I assembled everything in bowls.

If you like spicy chicken, you need to try these hearty and delicious Gochujang Chicken Noodle Bowls.

Gochujang Chicken Noodle Bowls
Gochujang Chicken Noodle Bowls
Gochujang Chicken Noodle Bowls

Gochujang Chicken Noodle Bowls

Gochujang marinated chicken thighs, carrots, spinach, pickled radishes and cucumbers all on top of Somen noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 376 kcal

Ingredients
  

For the Gochujang Chicken:

  • 6 boneless, skinless chicken thighs
  • â…“ cup Gochujang
  • ¼ cup soy sauce
  • 2 tbsp. pure sesame oil
  • 2 tbsp. light brown sugar
  • 1 tbsp. garlic, minced
  • 1 tbsp. sesame seeds

For the Noodles:

  • 1 pack Somen noodles

For the Pickled Vegetables:

  • 1 cup each radishes and cucumbers, thinly sliced
  • ½ tsp. kosher salt
  • 2 tbsp. rice vinegar
  • 2 tsp. sugar

For the Stir-Fried Vegetables:

  • 2 carrots, julienned
  • 1 tsp. olive oil
  • 4 tsp. soy sauce
  • 1 tsp. sugar
  • 5 ounces baby spinach
  • 1 tbsp. unsalted butter
  • 1 tsp. sesame oil

For the Eggs:

  • 4 eggs

Instructions
 

  • Begin by marinating the chicken: In a large bowl mix together the gochujang, soy sauce, sesame oil, brown sugar, garlic, and sesame seeds. Reserve two tablespoons of the marinade in a small bowl. Add the chicken to the big bowl of marinade and coat it all over with the marinade. Cover and refrigerate for two hours.
  • Preheat the oven to 375 degrees. Spread the chicken out on a foil lined sheet and bake it for 30 minutes. Then, brush the chicken with the reserved marinade and broil for a few minutes.
  • While the chicken cooks, prepare the noodles according to the package directions.
  • Next, prepare the radishes and cucumbers. Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
  • Stir fry the carrots in a small skillet with a teaspoon each of soy sauce and sugar, in a teaspoon of olive oil until crisp tender. Remove and keep warm.
  • Add the spinach to the pan along with the butter and cook until it's wilted. Add one teaspoon of sesame oil and a tablespoon of soy sauce.
  • Fry four eggs. Serve the eggs, chicken, and vegetables on top of the noodles.

Nutrition

Calories: 376kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
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by Sharon
Chicken and Pinto Bean Chili
March 1, 2023

Chicken and Pinto Bean Chili

Chicken and Pinto Bean Chili is one of our favorite winter soups. I start this soup by roasting chicken breasts. While the chicken roasts, I cook together onions, chopped canned tomatoes, chicken stock, and spices. Then, I add the chicken and pinto beans and simmer …

chicken
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by Sharon