The Frugal Chef » Chicken Recipes & Videos

Grilled Chili Chicken Tighs

Mary Ann — Sun, 25 Jul 2010 13:09:35 +0000

Chicken thighs are generally quite inexpensive. Especially if you purchase them on sale. I like grilling them during the Summer because they don’t dry out. I keep the skin on when I grill them but you don’t have to. Go ahead and remove the skin if you prefer but make sure you oil the grill before you place the chicken on it.

These chicken thighs are permeated with chili flavor and make for a quick and delicious grilled summer meal. You will need to marinade the chicken for at least one hour so plan accordingly. This is what you are going to need:

8 chicken thighs
2 TBS chili powder
2 tsp ground cumin
2 tsp garlic powder
2 tsp black pepper
2 tsp salt

Rinse and pat dry the chicken thighs.

In a small bowl, mix together the rest of the ingredients.

Rub the thighs with spices and refrigerate, covered, for at least one hour.

Heat the grill on high. Turn half of it off and place the chicken thighs, skin side down, on the unlit side. If you are working with charcoal, heat the coals and scoop them to one side. Place the chicken on the side that has no coals. Sear the chicken skins and flip. Cook the thighs for a good 30 minutes until they are completely cooked through or a meat thermometer registers 165 to 170 degrees.

Serve your chicken with any side you prefer. We had ours with parsley fingerling potatoes and a salad.

Print the Grilled Chili Chicken Thigh Recipe Here

Grilled Cornish Hens

Mary Ann — Sat, 17 Jul 2010 22:26:30 +0000

This recipe is great for entertaining or simply feeding the family! Cornish hens are inexpensive and they are so much fun to eat. Kids love them! Here, I butterflied them, rubbed them and cooked them on the grill. The final result was absolutely delightful! Enjoy!

Print the Grilled Cornish Hens Recipe Here

Chicken, Shrimp & Veggie Stir-Fry

Mary Ann — Tue, 29 Jun 2010 18:11:18 +0000

This is the recipe I sent in to Oprah’s audition. It is a great way to make a fresh, healthy meal very quickly. Simple make sure that you have all of your ingredients in place before you start.

Print the Chicken, Shrimp & Veggie Stir fry Recipe Here

Rosemary Chicken

Mary Ann — Fri, 25 Jun 2010 16:55:10 +0000

This chicken is so easy to make! I cooked it in the grill but the oven would do perfectly fine! Here is what you need to do:

Rinse and pat dry a whole, roasting chicken. Carefully separate the skin from the breast. Place 3 – 1TBS pieces of butter in different areas of breast and 5 to 6 Rosemary sprigs. Season the chicken generously with salt and pepper – inside and out. Place some more Rosemary sprigs in the cavity. Tie the legs with kitchen twine.

If you are going to grill the chicken, you have to cook it indirectly. I placed mine up high and put a pan underneath it to catch the dripping fat – in order to prevent flame flare-ups.

If you don’t have an upper rack in your grill do the following:

If using a gas grill, heat the grill to high and turn off half of the burners. When the grill is hot, reduce it to medium-low heat and cook the chicken on the turned off side.
If using a charcoal grill, heat the grill until your coals are really hot. Using a metal tool, pile up the hot coals on one side and place the chicken on the side with no coals.

Grill the chicken for 1 1/2 to 2 hours or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.

If you would rather roast the chicken here is what you need to do:
Preheat oven to 375 degrees.
Place the chicken in a roasting pan, breast side up, and place in oven. Roast for 30 minutes. Add 1/2 cup water to the roasting pan. Place the melted butter in a baster and baste the chicken. Cook for another 20 minutes. Fill the baster with liquid from the pan and baste the chicken again repeating every 20 minutes until done.

Roast the chicken for 1 1/2 to 2 hours or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint.

Remove the chicken from the oven and allow sitting for 10 minutes before carving. Carve and serve with your favorite side of choice. We are eating it with brown rice and cucumber salad. I will make chicken salad with apples and walnuts with the left overs.

Print the Rosemary Chicken Recipe Here

BBQ Chicken Pizza

Mary Ann — Thu, 10 Jun 2010 17:34:02 +0000

Although I used left over BBQ chicken in this recipe, you can use shredded cooked chicken in barbecue sauce. This is super easy and it is really, really good. I also used flat bread to make this. You can go ahead and use regular pizza dough if you prefer.

Print the BBQ Chicken Pizza Recipe Here

How to Grill BBQ Chicken Thighs

Mary Ann — Thu, 10 Jun 2010 17:21:55 +0000

Grilling chicken thighs can be tricky. It is easy to burn the outside and under-cook the inside. Here is how we grill our chicken thighs. I hope this is of value to you. We made a huge batch and used the left overs to make BBQ chicken pizza the following day. Enjoy!

Print the BBQ Chicken Thighs Recipe Here

Roasted Chicken Pot Pie

Mary Ann — Fri, 14 May 2010 18:11:10 +0000

I roasted the chicken in this recipe before I placed it in the pie. This extra step really makes a positive impact on the final result. Enjoy!

Print the Roasted Chicken Pot Pie Recipe Here

Roasted Butterflied Chicken & Veggies

Mary Ann — Fri, 07 May 2010 18:12:57 +0000

Here’s an easy and satisfying recipe that can be made in one pan and has a fantastic presentation.

Print the Butterflied Roasted Chicken Recipe Here

How to Butterfly a Chicken

Mary Ann — Fri, 07 May 2010 18:11:49 +0000

Here’s an easy technique for butterflying a chicken. I did not remove the keel bone – breast bone – but that is as easy as running your fingers between the edges and the skin and pulling it off.

Honey Mustard Curry Roasted Chicken

Mary Ann — Mon, 03 May 2010 18:11:42 +0000

Here’s a very easy and tasty way to roast chicken. Make sure you are careful not to allow the coating to burn. It can turn fast on you so make sure you tent this early on with some aluminum foil. Here we go:

1 whole roasting chicken, cleaned, rinsed and pat dried
1/4 cup peanut butter
1/4 cup honey
2 TBS mustard
1 heaping TBS curry powder
Salt & Pepper

Preheat your oven to 375 degrees with your roasting pan inside it.

Season the chicken, generously, with salt and pepper – inside and out.

In a small bowl, whisk together the peanut butter, honey, mustard and curry powder. Coat the chicken on both sides and place on a roasting pan rack, breast side down. Place the rack inside the roasting pan inside the oven.

Cook the chicken for 15 to 20 minutes, keeping an eye on it, making sure it does not get too dark.

Flip the chicken and cook for an extra 15 minutes. Loosely tent the roasting pan with some aluminum foil and finish cooking about another 60 minutes. The average chicken is 3 to 3 1/2 pounds. You need to calculate about 20 minutes per pound as a general rule of thumb. Make sure the internal temperature is 165 to 170 degrees. Another way to check it is by pulling the thigh away from the body. If the juices run clear and are not pink or red, the chicken is probably done.

Remove the roasting pan from the oven and let chicken sit for about 10 minutes before carving it. Serve with your favorite side. Enjoy!

Print the Honey Mustard Curry Recipe Here