Maple Bacon Glazed Chicken and CarrotsMaple syrup and bacon paired with a crispy piece of chicken and grilled multicolored carrots make this dish as tasty as it looks.Grilled Lime Chicken TacosFlavorful pulled chicken filling for tacos or other mexican dishes.Chicken and PeasThis started as a recipe from my stepmom. She grew up on a farm in southern Indiana and would make this for us but hers was dredged in flour and more like an oven fried chicken. I am trying to be a bit more healthy and eat a low carb diet so I removed the flour and honestly, I don't miss it. This is still a really good chicken recipe thats super easy to make.Rotisserie Chicken with Green Onion Mashed Potatoes and Mustard SauceThis is a rich and fancy way to serve rotisserie chicken, and the recipe is not difficult to prepare. A green vegetable makes a perfect compliment to the meal.Voodoo Chicken with Gris Gris SauceJust in time for Halloween, a dish that will curse you with fried chicken in a buttery sauce and tons of heat! Simple Cajun breaded chicken on a bed of white rice with a side of a spicy beurre blanc sauce. So simple and good but with a sneaky heat that was like magic and would have you mopping your forehead with your napkin.Tongdak: Whole Roasted ChickenThe bird,preferably organic, is stuffed with a distinctly Korean trio of whole garlic cloves, ginger and scallions. Once roasted in a cast-iron skillet, pair the tender meat with soy sauce-pickled vegetables, water radish kimchi and pretty much anything fermented.Chipotle ChickenChipotle chilies are smoked jalapenos and they impart a distinctive flavor to this dish, but remember that they are still hot.Pickle-Brined ThighsNever throw out the juice left behind in a dill pickle jar. It's a bit like liquid gold, flavored by the pickles and perfectly salty for brining. This recipe delivers juicy meat with a zingy tang encased in a crispy coating.Jerk Chicken PastaA beautiful fusion of Italian and Caribbean flavors. Jerk chicken, farfalle, mushrooms, and asparagus in a white cream sauce.
