This barbecue chicken recipe is so simple because it only uses 3 seasonings and it doesn’t need to be marinated for hours but you still get a delicious and juicy chicken. The key is to use bone-in and skin-on chicken thighs. Our family favorite is Stubb’s Sticky Sweet barbecue sauce but we often use whatever barbecue sauce we have on hand and it always turns out great!
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This chicken shawarma recipe is bold and spicy! The marinade is packed with rich spices but the best method to bring out the flavor is cooking with a cast iron pan or a grill if you don’t have one. Enjoy this chicken shawarma in a variety of ways, such as over a green salad, with roasted vegetables and rice, or in a wrap.
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This chicken recipe borrows from the amazing flavors and ingredients of Korean cuisine. The marinade is a 3-in-1 because it infuses the chicken with a depth of flavors, prevents it from over baking, and makes a great sauce. Serve with your rice of choice and a side of roasted vegetables to make a meal.
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This Panang curry is one of my favorite dishes at Thai restaurants. It has the perfect combination of spices, creaminess, nuttiness, and sweetness. Feel free to use different vegetables but remember that a variety of colors like the red, orange, and green vegetables make this dish pop. A few of the ingredients are “specialty” and may require a trip to the asian market. It will not taste the same if you skip the thai basil, kaffir lime leaves, and fish sauce.
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The chicken in this recipe is extra tender and will not come out dry if you soak it in buttermilk. If you don’t have buttermilk on hand, remember you can substitute with 1 Tbsp lemon juice and 1 cup of plain milk. The breading is seasoned well but the real flavor comes from the spicy sweet sauce. Consider my homemade buttermilk ranch dressing, which goes amazing with this sandwich.
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This Thai Green Curry is spicy and delicious! There are some specialty ingredients in this recipe that you may not have already stocked in the pantry if you don’t regularly cook Thai food but it’s worth making a special trip to the asian market for.
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This marinade is inspired by the vinegar-based sauce created by a professor at Cornell University in the 1940s. These baked chicken thighs are packed with flavor and never come out dry. You can also try grilling the marinated chicken thighs as they crisp very well, thanks to the emulsion of vinegar, oil, and eggs.
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I don’t use a special rotisserie for this shawarma chicken but you will enjoy the amazing flavors of this popular Middle Eastern street food with the spice blend used. The combination of marinating and then using pressure cooking brings out the flavor even more and keeps the chicken tender and juicy. I love topping this with a light and refreshing cucumber salad.
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