Ginger Garlic Chicken
1 tablespoon coconut oil
Sea salt & black pepper to taste
6 bone-in, skin-on chicken thighs
1 small onion, finely sliced
2 garlic cloves, minced or grated
½ teaspoon fresh ginger
1 teaspoon sesame seeds
1-2 pinches chili flakes
1/4 cup coconut aminos
Preheat oven to 425 degrees F. In an cast iron or stainless steel skillet, melt the oil, season both sides of the chicken with sea salt and black pepper, and place skin side down in the pan for 5-6 minutes or until the skin browns and releases easily from the pan. While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl. Flip the chicken thighs over so that they are now skin side up in the pan, pour the sauce mixture over the chicken evenly and place the pan in the oven and cook for 30 minutes.
Crispy Cheddar Chicken
Dip Chicken breasts into three pans – Milk, Shredded Cheese, and Crushed Ritz Crackers. Then place in a pan, cover with foil and bake for 35 minutes at 400 – So crispy and delicious!!
Honey Teriyaki Chicken Wings
4–5 lbs chicken wings, rinsed and dried
salt and pepper
2½ tsp baking powder
honey teriyaki sauce
1 cup low-sodium soy sauce
½ cup orange juice (freshly squeezed)
juice of 1 lemon
1 Tbsp minced garlic
2 Tbsp freshly grated ginger
½ cup honey
3 Tbsp rice vinegar
¼ cup brown sugar (light or dark)
½ tsp red pepper flakes
¼ cup water
2 Tbsp cornstarch
Place rack in center of the oven preheated to 375 degrees. Coat a baking sheet with cooking spray then set aside. If you are making the full 5 lbs of wings, you may need 2 baking sheets. Don’t overcrowd the wings on the pan or they won’t become crispy! If you have a wire cooling rack, you can set that inside of your baking sheet and bake the wings on top of it so they stay crispy all around.
Add rinsed and dried chicken wings to a large bowl then season lightly with salt and pepper. Sprinkle baking powder over wings, tossing occasionally to lightly dust each wing. Toss until each wing is evenly coated then transfer to prepared baking sheet.
Space wings as far apart as possible then bake 45–55 minutes, turning once or twice during the process. Each time you turn the wings, spoon off any liquid that accumulates on the bottom of the pan. This will help the wings develop a crispier texture.
Add soy sauce, orange juice, lemon juice, garlic, ginger, honey, rice vinegar, brown sugar and red pepper flakes to a medium saucepan then place over medium heat. Bring to a full rolling boil then reduce the heat to medium-low and simmer sauce for 8–9 minutes, to thicken it and allow the garlic and ginger to flavor the sauce.
Stir together the water and cornstarch and set aside until sauce is ready. Remove sauce from heat momentarily then whisk in the cornstarch mixture. Stir until completely combined return pan to heat. Turn heat up to medium and bring mixture to a boil. Once sauce comes to a boil, reduce heat to low and simmer for 1 minute. Remove sauce from heat, cover, and set aside until wings are done.
Once wings are cooked and crispy, transfer them to a large bowl and toss with the sauce or spoon the sauce over the wings. Reserve extra sauce for dipping later. Transfer coated wings back onto the baking sheet and return to the oven for 8–10 minutes until the glaze becomes dark and sticky!
Remove wings from oven then spoon a little sauce from the pan back onto the wings for extra flavor. Let wings cool for a few minutes before digging in—these are sticky and hot! Enjoy!
Cheryl Says
If you want to turn up the heat, double up on the red pepper flakes when preparing the honey teriyaki sauce!
Honey-Garlic Chicken Wings
3 lbs chicken wings, separated
1/3 cup Honey
¼ cup Lemon Juice
¼ cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
¾ tsp Ground Ginger
Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool.
Pour marinade over chicken wings in a large ziplock bag or baking dish. Let marinate in the refrigerator for at least 2 hours (the more the better).
3. Barbecue wings until cooked, turning once (20 minutes total, depending on how hot your grill is) . . . Or place in a greased baking dish and bake 400F for 1 hour.
Caramelized Baked Chicken Wings
2 1/2 lbs chicken legs or wings
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Place chicken in a 9×13 baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in a preheated oven for one hour or until sauce is caramelized.
Baked Chicken Meatballs
1 lb ground free range chicken, or 2 boneless skinless chicken breasts cut into strips and pulsed in a food processor until ground
1 small yellow onion, diced
1 clove garlic, minced
3 strips bacon, diced
1 egg yolk
1 tablespoon extra virgin olive oil
2 tablespoons homemade tomato sauce
3 tablespoons chopped Italian parsley
Preheat oven to 400º and place rack in the upper third of your oven. In a medium skillet over medium heat, add the diced bacon and cook until a good amount of fat has been rendered out,1 tablespoon or so. Add diced onion and garlic and cook until onion is translucent and bacon is crispy. Remove from the heat and cool slightly.
Combine ground chicken, egg yolk, 1 tablespoon of tomato sauce, parsley and the bacon, onion and garlic in a large bowl. Season with salt and pepper and mix well. Form meatballs and roll into balls, about 1 tablespoon per ball. Place the meatballs into a large baking dish one inch apart.
Combine 1 tablespoon of olive oil and 1 tablespoon of tomato sauce together in a small bowl and brush on top of each meatball. Put in preheated oven, and bake for 15 minutes. Serve as an appetizer or alongside your favorite pasta.
Mustard Glazed Chicken
1/4 Melted Grass-fed Butter
2 tbsp gluten free spicy mustard
1 tsp Sage Salt
12 bone in, skin-on chicken thighs (or chicken breasts)
Preheat over to 425 degrees F. In a small mixing bowl combine butter, mustard and Sage Salt. Place chicken on a baking sheet or oven-safe dish, and brush the mixture evenly over each one. Bake for 45 minutes.
Paleo Chicken Parmesan
For Chicken:
4 Tbsp coconut flour
2-3 pastured eggs beaten
1 lb. of organic pastured chicken breasts
1 tsp fresh chopped parsley
Sea salt to taste
Fresh ground black pepper to taste
2 cloves of minced garlic
2 packages of kelp noodles
4 Tbsp coconut oil
For Tomato Sauce:
3 fresh chopped tomatoes
3 cloves chopped garlic
2 Tbsp tomato paste
1 chopped onion
2 bay leaves
2 Tbsp fresh basil, chopped
Sea Salt to taste
Pepper to taste
Cheesy Topping: Add 2-3 Tbsp of nutritional yeast for additional B-vitamins and a cheesy taste
Marinara Sauce: Melt 1 tablespoon of butter in a saucepan. Saute onions and garlic until soft. Add tomatoes, paste and spices and cook 3-5 minutes more. Add 2-3 cups of water, stir slowly and saute on medium for 15 minutes.
Chicken: Butterfly the chicken breasts. Make a dry mixture with the spices and coconut flour. Dredge the chicken in the egg, then coat thoroughly with coconut flour mixture. Turn frying pan on medium high and melt coconut oil. Then add the coated chicken breasts. Cook for 5-7 min on each side.
Noodles: Boil a pot of water, add kelp noodles and boil for 15 minutes. They do not really have to be cooked but this is the way to make them taste more like pasta. Remove, drain and dry the noodles in a towel.
Arrange the noodles on plates, top with marinara, add chicken breasts on top. Top with fresh parsley and cheese and serve.
Ginger Garlic Chicken
1 tablespoon coconut oil
Sea salt & black pepper to taste
6 bone-in, skin-on chicken thighs
1 small onion, finely sliced
2 garlic cloves, minced or grated
½ teaspoon fresh ginger
1 teaspoon sesame seeds
1-2 pinches chili flakes
1/4 cup coconut aminos
Preheat oven to 425 degrees F. In an cast iron or stainless steel skillet, melt the oil, season both sides of the chicken with sea salt and black pepper, and place skin side down in the pan for 5-6 minutes or until the skin browns and releases easily from the pan. While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl. Flip the chicken thighs over so that they are now skin side up in the pan, pour the sauce mixture over the chicken evenly and place the pan in the oven and cook for 30 minutes.
Sauted Chicken and Asparagus
1 medium onion, cut in half and sliced medium thick
3 medium cloves garlic, pressed
1 TBS chicken broth
1 TBS minced fresh ginger
1 large boneless, skinless chicken breasts, cut into 1 inch pieces
1 bunch asparagus, cut into 1-inch pieces (about 2 cups when cut)
2 TBS soy sauce
1 TBS rice vinegar
pinch red chili flakes
salt and white pepper to taste
Cut onion and mince garlic and let sit for at least 5 minutes to bring out hidden health benefits. Heat 1 TBS broth in a 12-inch stainless steel skillet. Sauté onion in broth about 2 minutes over medium-high heat, stirring constantly. Add ginger, garlic, chicken, and sauté for another 3-4 minutes, stirring constantly. Add asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.
Lemon Garlic Chicken
1 chicken (about 3 pounds)
salt
ground black pepper
1 sprig fresh sage
1 sprig fresh rosemary
2 cloves garlic
1 lemon, thinly sliced
1 tablespoon olive oil
2 cups dry white wine or nonalcoholic white wine
2 tablespoons lemon juice
Remove fat from the chicken, especially from the cavity. Rinse the chicken, inside and out, with cold water and pat dry with paper towels. Sprinkle the cavity salt and pepper. Add the sage, rosemary and garlic. Reserve 2 of the lemon slices; place the remainder in the cavity. Slide the reserved lemon slices under the skin, positioning one over each side of the breast. Heat the oil in a heavy roasting pan or a large ovenproof no-stick skillet over medium-high heat. Add the chicken and brown it on all sides. Drain off any remaining fat.
Preheat the oven to 400F. Bake chicken in the roasting pan for 30 to 35 minutes until the skin is golden brown. Remove pan from the oven and pour off fat. Add the wine and lemon juice to the pan. Bake, basting occasionally with pan juices, for 10 to 20 minutes, or until the juices run clear when you pierce the thickest part of a thigh with a fork. Transfer the pan to stove top. Remove the chicken and keep it warm. Skim off and discard any visible fat from the liquid in the pan. Bring the liquid to a boil over high heat and cook for 10 minutes, or until reduced by half. Transfer to a small bowl. Cut the chicken into quarters and serve with the pan juices.
Cajun Chicken Fingers with Cucumber Dip
Cucumber dip:
1/2 cup fat-free sour cream
1/2 cup coarsely shredded cucumber
1 tablespoon minced scallions
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
To prepare the dip: In a bowl, combine the sour cream, cucumber, scallions, lemon juice, salt, and pepper. Stir to mix. Cover and refrigerate for at least 1 hour.
CHICKEN:
1 pound chicken breast tenders
2 teaspoons olive oil
2 teaspoons cajun seasoning rub
hot-pepper sauce (optional)
Place the chicken, oil, and seasoning rub in a plastic storage bag. Seal the bag and massage to coat the chicken evenly. Refrigerate for 1 hour.
Preheat a grill or stove-top griddle pan. Cook the chicken on the grill or pan for 2 to 3 minutes on each side, or until no longer pink and the juices run clear. Serve with the dip and hot-pepper sauce.
Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa
Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken.
Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9×13″ baking dish. Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes. Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.