Who doesn’t love chicken? I guess every non-vegetarian human born on this planet is not a complete non-vegetarian until he eats chicken and loves it to death. There’s just something exceptional about this meat that truly fills our desire. So here are 20 such special Non-Boring methods to cook the chicken meal to fulfill your food fantasies.
1. Honey Mustard Baked Chicken Tenders
Ingredients:
- Yellow Mustard Sauce – ½ cup
- Honey – ½ cup
- Orange Juice – 2 tsp
- Garlic – 1 piece (pounded)
- Flour – 1 cup
- Salt – 1 tsp
- Bread Crumbs – 1 cup
- Eggs – 3
- Chicken Breasts – 1 kilogram (boneless)
Instructions:
- Cut the boneless chicken breasts into half strips and wash them thoroughly. Meanwhile, in a medium-sized bowl, add pounded garlic pieces, honey, yellow mustard sauce, and orange juice and stir the ingredients.
- Store ¼ cup of honey mixture for later dipping purpose and in the meantime pour the chicken breasts to the remaining honey mixture and toss the chicken pieces to coat. Set aside the chicken breasts to marinate for 30 minutes. ( 3 hours optional)
- Heat up the oven to 450 degrees F. Place the stainless steel wire rack for cooling purpose onto baking sheets.
- Now, take a bowl and mix flour and salt. In another bowl mix salt and bread crumbs. Beat eggs in another small sized bowl and set aside.
- Now take marinated chicken breast and dip it into flour mixture to cover the chicken piece, after this dip it into the trodden eggs and then cover the chicken pieces by tossing it into the bread crumbs mixture.
- Apply the same procedure to all the marinated chicken pieces and then place them onto the baking slips.
- Bake the chicken for complete 15 to 20 minutes until the fluids run clear. Serve warm with the stored honey mustard sauce.
2. Seared Chicken with Lemon Herb Pan Sauce
Ingredients:
- Parsley – ½ cup (chopped)
- Thyme (ajavaayan ke phool) – 1 tsp (chopped)
- Garlic – 2 cloves
- Olive Oil – 3 tsp
- Chicken Breasts – 2 pounds (boneless)
- Lemon Peel – 2 tsp (thin strips)
- Chicken Stock – ½ cup
- Salt – 1 tsp
- Black Pepper – 1tsp
Instructions:
- Cut the boneless chicken breasts into halves and wash them thoroughly. In the meantime, in a bowl mix the freshly chopped parsley leaves, garlic, thin lemon strips, and thyme.
- Marinate the chicken with salt and black pepper. In a frying pan, pour olive oil and heat it in medium flame and then stir the seasoned chicken breasts until they turn brown in color.
- Place the fried chicken onto a platter. Meanwhile, remove the pan from heat and scratch up the dark morsels from the pan using the chicken stock.
- Pour the lemon mixture and boil. Dip all the fried chicken pieces into the lemon mixture and cook for 6 to 8 minutes.
- Garnish with remaining parsley mixture and serve warm with pan sauce
3. Mint Lime Grilled Chicken Breasts
Ingredients:
- Lemon Zest – ½ cup
- Lemon Juice – ¼ cup
- Olive Oil – ¼ cup
- Salt – ½ tsp
- Mint – 2 tsp (chopped)
- Chicken Breast – 1 ½ pounds (boneless)
Instructions:
- Cut the boneless chicken breasts into half strips and wash them thoroughly. Now, in a medium sized bowl, beat the lemon zest, olive oil, mint, and lemon juice to prepare a seasoning.
- In a zip plastic bag, drop the chicken pieces and then pour half of the seasoning and tightly zip up the plastic bag; remove the extra air beforehand.
- Store it in the refrigerator and marinate it for around 2 hours.
- Heat the grill to 325 degrees F. Now set the marinated chicken pieces onto the grill, brush the top of the chicken pieces with the juice mixture. Flip the chicken pieces and brush the other side too.
- Bake each side for about 10 minutes and check if it is tender by piercing it with a fork.
- Remove the chicken pieces from the grill and serve warm.
4. Healthy and Easy Chicken Marsala
Ingredients:
- Flour – ¼ cup
- Black Pepper – ¼ tsp
- Oregano – ½ tsp
- Butter – 4 tsp
- Mushrooms – 1 cup
- Marsala Wine – 2 tsp
- Red Wine – 2 tsp
- Sherry – 1 tsp
- Chicken Stock – ¼ cup
- Chicken Breasts – 1 ½ pounds (boneless)
Instructions:
- Cut the boneless chicken breasts into half strips and wash them thoroughly. Now, in a bowl mix oregano, black pepper, salt, and flour. Toss the chicken pieces into the flour mix to coat.
- Heat large frying pan and place some butter to melt it. Fry up all the chicken pieces until the color turns brown.
- Set the fried chicken aside, and now stir the mushrooms. Add red wine, cherry, chicken stock and Marsala wine. Finally, add the fried chicken pieces and cook.
- Now cover the frying pan with a cap and sim it for about 10 minutes until the chicken fluids run clear.
- Serve warm!
5. Garlic Basil Chicken with Tomato Butter Sauce
Ingredients:
- Olive Oil – ¼ cup
- Tomatoes – 5 to 6 pieces
- Garlic – 6 cloves
- Basil – 1 cup
- Pasta – 8 ounces
- Black Pepper – 1 tsp
- Salt – 1 tsp
- Butter – ¼ cup
- Chicken Breasts – 1 ½ pounds (boneless)
Instructions:
- Crush the black pepper and cut the boneless chicken breasts into half strips and wash them thoroughly. Sprinkle each piece of chicken with black pepper powder and salt.
- Chop garlic, tomatoes, and basil leaves finely and place them in 3 different bowls. Meanwhile, cook pasta however you wish.
- Take a big frying pan and pour olive oil in it. Heat the oil and then add the chicken pieces. Deeply fry the chicken until the texture of the chicken turns brown and tender. Remove the fried chicken and set aside.
- Let the oil cool down for few minutes and then stir the tomato. Cook the tomatoes until it forms a puree and then add the butter and chopped garlic pieces. Cook for a few minutes until the butter melts.
- A few minutes after cooking, drop the fried chicken and let the chicken on sim mode into the tomato puree to set.
- Place it on a platter and stir with chopped basil leaves. Pour the pasta on the top and serve warm!
6. Brown Sugar Spice Baked Chicken
Ingredients:
- Brown Sugar – ¼ cup
- Paprika – 2 tablespoons
- Oregano – 1 tablespoon
- Garlic Powder – 1 tablespoon
- Black Pepper Powder – 1 tablespoon
- Salt – 1 tablespoon
- Broccoli – 1 piece
- Chicken Breasts – 2 pounds (boneless)
Instructions:
- In a plastic bag, pour garlic powder, oregano, black pepper, paprika, and salt and then dip the chicken pieces. Tightly zip the plastic bag and then shake the bag to coat the pieces.
- Place the plastic bag in the refrigerator for 3 hours. Heat up the oven to 425 degrees F. Set a baking sheet on a tray and then drop the chicken pieces and bake it in the chicken for 20 to 25 minutes.
- Remove the roasted chicken from the oven and reduce the temperature of the oven to 350 degrees F. Chop the broccolis and then lightly scorch them.
- Place the roasted chicken and broccolis on a dish and serve warm.
7. Peri Peri Soaked Chicken
Ingredients:
- Chicken Breasts – 500 grams (boneless)
- PeriPeri Sauce –1 cup
Instructions:
- In a plastic bag, pour the periperi sauce and then drop the washed chicken pieces. Tightly lock the plastic bag and shake well to coat the pieces.
- Store the plastic bag in the refrigerator for 8 hours so that the fluids settle completely on the chicken pieces.
- Heat up the oven to 180 degrees C. Remove the marinated chicken pieces from the plastic bag and then pour the chicken pieces in the periperi sauce again and toss it to coat.
- Lay the pieces on a baking tray and bake for 30 minutes.
- Serve warm!
8. Thai Grilled Chicken
Ingredients:
- Chicken Thighs – 500 grams (boneless)
- Lemongrass Stalk – 1 large
- Garlic – 6 cloves
- Lime Juice – 2 tsp
- Red Chili – 2 tsp (chopped)
- Fish Sauce – 3 tsp
- Sherry/Sake – 2 tsp
- Sesame Oil – 1 tsp
- Brown Sugar – 3 tsp
- Honey – 2 tsp
- Salt – 1 tap
- Black Pepper – ½ tsp (pounded)
Instructions:
- In a plastic bag, pour lemon juice, fish sauce, sherry/sake, honey, salt, and black pepper and then drop the chicken pieces. Tightly lock the plastic bag and shake well to coat. Place it in the refrigerator to marinate for 3-6 hours.
- Heat some oil in a frying pan. Remove the marinated chicken from the plastic bag and then deeply fry the chicken pieces until brown in color.
- Meanwhile in another pan, fry the lemongrass stalk, sugar, garlic and red chilies. Lay the cooked chicken on a platter and garnish with fried veggies and lemon wedges with red chilies.
9. Avocado Chicken Salad
Ingredients:
- Chicken – 500 grams (cooked)
- Avocado – 1 piece
- Apple – 1 piece
- Celery – ¼ cup
- Onion – ¼ cup
- Parsley – 2 tsp
- Lemon Juice – 2 tsp
- Salt – ½ tsp
- Black Pepper – ½ tsp (pounded)
- Olive Oil – 2 tsp
Instructions:
- Wash the fruits, celery, onion, and parsley leaves thoroughly and chop them into fine pieces and place them aside in a bowl.
- In another bowl, pour olive oil and all the chopped fruits, veggies and then add the chicken. Mix them and then add salt and black pepper for taste.
- Finally, mix the chicken salad with lemon juice for tangy taste and serve it.
10. Baked Cayenne- Rubbed Chicken with Avocado Salsa
Ingredients:
- Salt – 1 tsp
- Pepper – 1 tsp (grounded)
- Cayenne Pepper – 1 tsp
- Chicken Breasts – 500 grams (boneless)
- Olive Oil – 1 tsp
- Onion – 1 piece
- Lemon Juice – 4 tsp
- Avocado – 1 piece (peeled & chopped)
Instructions:
- Heat up the oven to 400 degrees F. In the meantime, mix cayenne pepper, salt, and pepper in a bowl.
- Toss the chicken pieces with the pepper mix to cover and place it on the baking tray.
- Pour around two tablespoons of lemon juice over the chicken pieces and place the baking dish in the oven.
- Meanwhile, pour the remaining lemon juice over the chopped onions and prepare the onion salsa. Settle the onions and then mix with the chopped avocado, salt and pounded pepper for taste.
- After baking the chickens finally place the chicken on the avocado onion salad and mix well. Serve warm.
11. Spice-Rubbed Grilled Chicken
Ingredients:
- Oil – ½ cup
- Paprika – 2 tablespoon
- Cumin Powder – 1 tablespoon
- Chili Powder – 1 tablespoon
- Thyme Powder – 1 tablespoon
- Salt – ¾ tablespoon
- Garlic Powder – ½ tablespoon
- Pepper Powder – ½ tablespoon
- Chicken Thighs – 2 pounds (boneless)
- Red Wine Vinegar – 2 tablespoon
- Honey – 1 tablespoon
Instructions:
- Heat up the grill to moderately high temperature. Brush the top of the grill with oil.
- Mix paprika, garlic powder, thyme powder, cumin powder, chili powder, pepper powder, cumin powder and salt in a bowl and prepare to season.
- Now in a large bowl place all the chicken pieces. Sprinkle the seasoning over them and toss the chicken pieces to coat.
- Place the seasoned chicken pieces on the grill and cook them for 5 minutes, flipping both the sides occasionally.
- Whisk red vinegar wine and honey in a small bowl and brush it over the grilled pieces. Serve warm!
12. Greek Style Lemon Chicken Skewers
Ingredients:
- Lemon Juice – ¼ cup
- Olive Oil – ¼ cup
- Spring Rosemary Leaves – 1 piece (chopped)
- Garlic – 3 cloves (chopped)
- Oregano – 1 tsp
- Chili Flakes – 1 tsp
- Chicken Breasts – 2 pounds (boneless)
- Yogurt – 1 ½ cups
- Mint Leaves –1/3 cups
- Olive Oil – 1 tsp
- Salt – 1 tsp
- Black Pepper Powder – 1 tsp
- Lemon Wedges – 3-4 pieces
Instructions:
- In a medium sized bowl, mix olive oil, rosemary leaves, chopped garlic cloves, oregano, chili flakes, and lemon juice. Drop all the chicken pieces and toss both the sides to coat. Place the chicken on a platter and store it in the refrigerator for 4 hours.
- Whisk yogurt, chopped garlic cloves, olive oil, and mint, in a small sized bowl. Add salt and pepper powder. Cover the small bowl with a dish and store it in the refrigerator.
- Soak some bamboo skewers in water for 30 minutes before piercing the chicken; this will prohibit the bamboo skewers from burning in the oven while baking.
- Heat up the grill to 425 degrees F. Remove the marinated chicken from refrigerator 30 minutes before skewing.
- Pierce the chicken onto the bamboo skewers.
- Sprinkle some cooking spray over the grill and place the chicken skewers on it. Bake the chicken on the grill for around 5 minutes and then flip on the other side when you realize that the chicken pieces are letting loose of the grill. Cook again until you notice that the chicken is baked. Remove the chicken skewers and place some lemon wedges on the grill until slightly scorched.
- Place the chicken skewers on a platter and garnish the top with lemon wedges.
- Serve it with the yogurt seasoning which was prepared earlier.
13. Hawaiian Chicken with Pineapple
Ingredients:
- Corn Flour – 1 tsp
- Veg Oil – 3 tsp
- Onion – 1 piece (chopped)
- Salt – 1 tsp
- Pepper Powder – 1 tsp
- Pineapple – 1 piece (diced)
- Tomato Puree – 1 tsp
- Soy Sauce – 3 tsp
- Red Bell Pepper – 1 piece (chopped)
- Garlic – 2 cloves (minced)
- Brown Sugar – 2 tsp
- Ginger – 1 piece (minced)
- Parsley – 2 tsp (chopped)
- Chicken Breasts – 2 pounds (boneless)
- Pineapple Juice – 1 cup
Instructions:
- In a medium sized bowl, mix corn flour and salt. Drop the chicken pieces and toss them to coat.
- In a frying pan pour some oil and when the oil starts boiling add all the chicken pieces and deep fry until the color of chicken turns golden.
- Mix onions and bell peppers and cook with the chicken for 1 minute. Now combine the pineapple pieces and stir fry for additional 2 minutes.
- Add chopped ginger and garlic pieces into the frying pan and deep-fry for extra 1 minute.
- In a small bowl mix pineapple juice, soya sauce, brown sugar and tomato puree. Add this mixture to the pan and combine everything together and cook for a few minutes.
- Continue to cook on high flame for 5-6 minutes until the chicken starts to caramelize.
- Serve with boiled rice and garnish the top with chopped parsley leaves.
14. Lemony Chicken Breast with Cucumber Feta Salad
Ingredients:
- Lemon Juice – ¼ cup + One tsp
- Olive Oil – 1 tsp + Two tsp
- Garlic – 3 cloves (chopped)
- Salt – ½ tsp
- Black Pepper Powder – ¼ tsp
- Chicken Breasts – 2 pounds (boneless)
- Mustard Sauce – ½ tsp
- Honey – 1 tsp
- Tomato – 2 pieces (chopped)
- Cucumber – 1 cup
- Cheese – 3 ounces
Instructions:
- In a small bowl, mix olive oil, chopped garlic cloves, salt, pepper powder and lemon juice. In a plastic bag place the boneless chicken pieces and pour the mixture and shake well.
- Store the plastic bag in the refrigerator to marinate for 2 hours.
- In a medium frying pan, add some olive oil and heat on medium flame. Add the marinated chicken pieces and cook them for 3 minutes until the color changes to golden.
- Cover the pan with a lid and cook the chicken for 10 to 15 minutes. Transfer the cooked chicken to a platter and let it rest at room temperature.
- In a bowl, mix lemon juice, mustard sauce, olive oil, honey, cucumber, tomatoes, and cheese. Toss the salad and store it in the refrigerator for 20 minutes. Now finally drop the cooked chicken pieces and mix everything and serve it.
15. Baked Crispy Chicken Sandwiches
Ingredients:
- Flour – 1 cup
- Paprika – 1 tsp
- Garlic Powder – 2 tsp
- Onion Powder – 2 tsp
- Salt – 1 tsp
- Black Pepper – ½ tsp
- Egg – 2
- Bread Crumbs – 2 cup
- Lettuce – 1 piece
- Bun-Bread – 2 pieces
- Tomato Sauce – 2 cups
- Mustard Sauce – 1 tsp
- Mayonnaise – 1 cup
- Chicken Breasts – 1 pound (boneless)
Instructions:
- Heat up the oven to 425 degrees F.
- In the meantime, mix paprika, garlic powder, flour, black pepper powder and salt in a small bowl.
- Take another bowl and beat the eggs and set aside.
- Toss the chicken with the flour mixture to coat, drop the coated chicken pieces onto the eggs and then toss it in the breadcrumbs for the final layering procedure.
- In a baking tray spread a baking sheet and place the chicken pieces.
- Bake it in the oven for 25 minutes until golden in color and crispy in texture.
- In a bowl, whisk mayonnaise, tomato sauce, and mustard sauce and prepare a special sandwich sauce.
- Slice bun-bread into two halves and spread the special sauce on the bread pieces.
- Place lettuce on the bottom bun-bread, crispy chicken over the lettuce leaf and finally top with another bun-bread.
16. Barbeque Chicken Grilled Sandwich
Ingredients:
- Tomato Ketchup – 2 cups
- Cider Vinegar – ½ cup
- Brown Sugar – ½ cup
- Lea and Perrins Worcestershire Sauce – 2 tsp
- Black Pepper Powder – 1 tsp
- Garlic Powder – 1 tsp
- Mustard Powder – 1 tsp
- Onion Powder – 1 tsp
- Hot Sauce – 1 tsp
- Olive Oil – 2 tsp
- Chicken Cutlets – 2 pounds (boneless)
- Salt & Pepper – 1 tsp each
- Bun Bread – 8 pieces
- Mayonnaise – 1 cup
- Onion – 1 piece (diced)
- Bread & Butter Pickle –1 bottle
Instructions:
- Add vinegar, Worcestershire sauce, tomato ketchup, brown sugar, black pepper powder, water, hot sauce, mustard powder, onion powder and garlic powder in a hot saucepan. Sim the mixture and reduce the heat meanwhile. Cook until the barbeque sauce turns thick for one and half hours maximum.
- Heat up the grill on high temperature. Spread olive oil on the chicken and toss the chicken with salt and pepper. Place the chicken over the grill pan and cook until the chicken is lightly scorched.
- Toss the baked chicken with barbeque sauce. Simmer for a few minutes on a low flame until the chicken infuses with the sauce.
- Spread mayonnaise on the bread buns. Place barbequed chicken, onion wedges, and bread & butter pickle slices and finally cover with the other bun.
17. Spicy Asian Chicken Noodle Soup
Ingredients:
- Olive Oil – 1 tsp
- Onion – 1 piece (chopped)
- Carrot – 1 piece (chopped)
- Garlic – 5 cloves (chopped)
- Ginger – 1 piece (grated)
- Chilies – 2 pieces (sliced)
- Mushroom – 4 ounces (chopped)
- Chicken Stock – 4 cups
- Water – 2 cups
- Chicken Breasts – 2 pounds (boneless)
- Soy Sauce – 3 tsp
- Noodles – 1 packet
Instructions:
- In a large frying pan, pour olive oil and heat it over medium flame. Cook carrot and onion in the oil until soft for over 3 to 4 minutes.
- After some moments of cooking add the chopped mushroom pieces and fry until tender.
- Add ginger, chilies and chopped garlic cloves and stir the whole mixture.
- Add two cups of water and chicken stock and sim it for few minutes. Now, in the pan add the chicken breasts and cook it for 10 to 15 minutes.
- Remove the cooked chicken from the container and place them on a platter to cool down before mincing with a fork.
- Pour the whole packet of noodles to the boiling chicken stock mixture and cook until the noodles turn soft.
- Finally drop the tattered chicken pieces back to the vessel and cook for a few minutes.
- Add soya sauce to taste and serve warm.
18. Thai Coconut Chicken Soup
Ingredients:
- Coconut Milk – 1 can
- Chicken Stock – 1 can
- Ginger – 1 piece (sliced)
- Lemongrass – 1 stalk (chopped)
- Mushroom – 1 cup (sliced)
- Lemon Juice – 1 tsp
- Thai Fish Sauce – 1 tsp
- Thai Chili Paste – 1 tsp
- Sugar – ½ tsp
- Salt – 1 tsp
- Basil Leaves – ¼ cup
- Cilantro – ¼ cup
- Chicken cutlets – 2 pounds (boneless)
Instructions:
- In a medium pot, cook coconut milk, chicken stock, lemongrass, and ginger and simmer over high temperature.
- Add the chicken cutlets, lemon juice, chili paste, fish sauce, mushrooms, sugar, lemongrass, and salt.
- Reduce the heat and boil until chicken is well-founded for 5 to 10 minutes. Transfer the soup to a bowl.
- Remove the lemongrass and garnish it with chopped basil leaves and cilantro.
19. Honey Baked Garlic Chicken
Ingredients:
- Soy Sauce – ¼ cup
- Honey – 3 tsp
- Garlic – 2 cloves (minced)
- Lemon Juice – 1 tsp
- Chili Sauce – 1 tsp
- Sesame Oil – 2 tsp
- Corn-Starch – 1 tsp
- Chicken Breasts – 2 pounds (boneless)
- Sesame Seeds
- Salt & Pepper – One tsp each
Instructions:
- Heat up the oven to 350 degrees F. Whisk soya sauce, garlic, honey, lemon juice, chili sauce, sesame oil and corn-starch in a medium sized container to prepare a chicken special sauce.
- Toss the chicken pieces with pepper and salt. Heat oil in an ovenproof pan. Lightly scorch the chicken and cook it for 4 minutes until the colour changes to golden on both the sides. Pour the chicken special sauce over the chicken and the place it to the oven.
- Roast for 25 minutes until the chicken is prepared. Remove from the oven and brush the top with special chicken sauce.
- Garnish the top with sesame seeds and serve warm.
20. Skillet Chicken Parmesan
Ingredients:
- Olive Oil – 1 tsp
- Italian Sauce – 1 ½ cups
- Parmesan Cheese – ¼ cup
- Mozzarella Cheese – 1 ½ cups
- Chicken Breasts – 2 pounds (boneless)
Instructions:
- In a frying pan, pour oil and heat it over medium temperature. Drop the chicken pieces and fry for 10 minutes or until the color turns brown on both the sides.
- Add the Italian sauce and parmesan cheese in the pan. Decrease the flame to low and cover and cook for 10 minutes or until the cheese melts.
- Sprinkle the mozzarella cheese and some more parmesan cheese. Cook for 5 minutes until the cheese melts completely. Serve Warm.
