chicken – Home of the Kudler/Vaughn Clan

Slow Cooker Pulled Chicken

Slow Cooker BBQ Chicken Recipe

This is an easy, yummy Southern-style chicken dish — it can be served on buns (with cole slaw), over rice, with cornbread…

Course: Main Course

Cuisine: American, Southern

Keyword: barbecue, chicken

Calories: 317kcal

Equipment

Slow cooker

Ingredients

3 lbs about 5-6 count boneless, skinless chicken breasts, trimmed of fat
1 1/2 cups BBQ Sauce I used Sweet Baby Rays Honey BBQ
1/2 medium onion grated (with juice)
1 Tbsp olive oil
1 Tbsp worchestershire sauce
2 Tbsp brown sugar

Instructions

Stir together all sauce ingredients in a 5-6 qt slow cooker.
Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6 – 7 hours. Chicken is done when cooked through and easy to shred.
Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce

Notes

Source: https://natashaskitchen.com/slow-cooker-bbq-chicken-recipe/

Scampi-Style Chicken

Scampi CHicken from https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

One-Pan Garlic Butter Chicken (with Asparagus)

A delicious dish we all loved, from https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

The first time we had this, we substituted cauliflower for asparagus. It took longer at step 5, but was delicious.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: American, French

Keyword: chicken

Servings: 4 people

Ingredients

CHICKEN SEASONING:

1 lb boneless skinless chicken breasts cut into bite sized pieces
1 teaspoon kosher salt see note
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper

SAUCE:

1/2 cup unsalted butter softened
1 teaspoon olive oil
2 teaspoons minced garlic (or more to taste!)
1 teaspoon Italian seasonings
2 tablespoons lemon juice
1 tablespoon sriracha
1/2 cup low-sodium chicken broth
1 lb asparagus trimmed
1 tablespoon Italian parsley minced

Instructions

Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter (NOTE: this took me about 20 minutes — but the result was wonderful). Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.
Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.

Notes

The recipe calls for you to cook this faster than we did; I sauteed more slowly to avoid burning the butter sauce — it never really browned — and we were really happy with the result.

Source: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

Peanut Chicken Stir-fry

Peanut Chicken Stir-fry

Adapted from: https://www.tasteofhome.com/recipes/quick-peanut-chicken-stir-fry/

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: chicken, stir-fry

Servings: 4 servings

Calories: 328kcal

Ingredients

Sauce

2 teaspoons cornstarch
3/4 cup chicken broth
1/4 cup peanut butter
2 1/2 tablespoons soy sauce
1/2 tbsp fish sauce
1 teaspoon ground ginger
1/4 teaspoon pepper

Stir-fry

1-1/4 pounds boneless skinless chicken breasts cut into strips
3 teaspoons olive oil divided
1 cup chopped onion
1 cup snow peas
1 can water chestnuts
1-1/2 cups fresh mushrooms sliced
1 teaspoon garlic minced
1 stalk lemongrass sliced

Instructions

In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through.
Serve with rice.

Notes

You can cook the onion and mushrooms separately if needed

The Best Chicken Marinade Recipe

Best Chicken Marinade Recipe photo

The Best Chicken Marinade Recipe

A great chicken marinade for juicy, flavorful grilled chicken

Prep Time30

Cook Time15

Course: Main Course

Cuisine: American

Keyword: barbecue, chicken, grilling

Calories: 224kcal

Equipment

Grill/hibachi

Ingredients

2 lbs. Chicken Breasts Tenders or Thighs
1/3 – 1/2 cup Extra Virgin Olive Oil depending on preference
3 Tablespoons Fresh Lemon Juice
3 Tablespoons Soy Sauce
2 Tablespoons Balsamic Vinegar
1/4 cup Brown Sugar
1 Tablespoon Worcestershire Sauce
3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
1 1/2 teaspoon Salt
1 teaspoon Pepper

Garnish:

Fresh Parsley

Instructions

In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
Let marinate for at least 30 minutes. 4 – 5 hours is ideal.
Preheat grill to medium heat. Brush grill with oil to prevent sticking.
Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
Remove chicken from grill and let rest for 5 minutes.

Notes

From Modern Honey: https://www.modernhoney.com/the-best-chicken-marinade-recipe/