I am having a bbq this weekend and since Im not really a good cook at anything, can I get some advice on how to make good tasting chicken wings and burgers with as little ingredients added?
How do I marinate the wings?
As for the burgers, I am planning to buy pre made patties. I heard that getting more fat is better for the burger. Now what kind of things can I add to make it taste good? and when should I put those ingredients in?

I would like to recommend You, a PDF report: “101 Tips and Techniques for Cooking like a Chef”. It is free and useful. Enjoy!

I want to make either a zesty lime chicken or a creamy garlic butter sauce with chicken in it. I have less than like $20 to spend at the grocery store to get extra ingredients. Right now I have your basics like the chicken breast and flour and milk and some seasonings but any recipes or advice will be helpful. God bless!

*This is one of me and my family’s absolute favorite dishes. Very inexpensive and easy to make- I’ve made it 3 times in the past 2 months

Garlic Chicken

4 small boneless skinless chicken breast halves (1 lb)
20 cloves garlic, peeled
¾ cup fat-free reduced-sodium chicken broth
¼ cup Kraft light classic Caesar Dressing
¼ cup Kraft grated Parmesan cheese

1. Heat large nonstick skillet and 2 Tbs vegetable oil on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.

2. Stir in broth and dressing; cover with lid. Cook chicken 4 min on each side or until done.

3. Sprinkle with parmesan. Remove from heat. Let stand, covered, 1 min.

4. Serve with roasted vegetables.

How I make Roasted Vegetables:
*Place carrots and 1 inch cubed potatoes on a roasting pan, cover with olive oil, sea salt and seasoning and cook in a 425 degree oven for 25 minutes or until tender (stir halfway through cooking).

For seasoning I use a combination of black pepper, sea salt, garlic powder, onion powder, smoked paprika, and a dash of red pepper

These roasted carrots and potatoes go so well with the chicken, I strongly recommend adding them, and they are so easy to make and so so tasty, too.

I don’t like beef, so I am looking for a chicken recipe. Thanks!
You are all so great! Thanks for the recipes!!!!

This one is my favorite, because I don’t really like beans in my chili. Although apparently you can add black beans or sweet corn if you wish. Also, it contains the flavor of a good beer (but the alcohol content is cooked off of course). The name doesn’t sound healthy, but it is! The recipe is on this website, and it has step-by-step photos and instructions.

http://www.cookingforengineers.com/recipe/268/Buffalo-Chicken-Chili

Buffalo Chicken Chili Ingredients:

1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground chicken
2 Tbs. (30 g) unsalted butter
3 celery ribs
2 carrots
1 medium onion
1 red bell pepper
5 garlic cloves
2 Tbs. (15 g) chili powder
2 tsp. (4 g) ground cumin
1 tsp. (2 g) ground coriander
1 Tbs. (15 mL) olive oil
1 rotisserie chicken
12 oz. (355 mL) beer (good micro brew)
1/2 cup (120 mL) cayenne pepper hot sauce
15 oz. can (425 g) tomato sauce
14.5-oz. (410 g) can diced tomatoes
salt & pepper

The chicken industry has the best facilitys to provide the clean chicken in australia .Biadia,cordina,ingham,redlea and other poulty providers and regulated through there management to provide chicken to the public at value price to allow everybody to eat .I have investigated the chicken industry and found that the chichen provided is of a high quality .The transportation of chicken is of the highest quality also .I have investigated also how the chicken industry tests the chicken in laboratorys to provide clean chicken .I buy quality chicken and i freeze it and seprate it so i can be economic on how i eat .Chicken and even turkey is great family value through out the year .Quality is in how the poultry is prepared with salads and arangement of different cheese’s and bread to compliment it .It is how the food is prepared even olives compliment the dishes .For a treat once a year go to a local deli and look through the arrangement of foods to compliment chicken.

All the cooks and Chefs of the United States thank you for that information.

I cooked chicken thighs like I did before with the same temp and time, but this time the skin side burned. Should I have put olive oil in the skillet? How do I keep them from burning?

Start with using a lid full of oil to coat the pan first. Extra virgin olive oil would be best, but if you don’t have any you can use vegetable oil (even a little water if you don’t have anything at all). The slower you cook your food, the more tender it will be so keep that in mind. cooking chicken on medium is usually best. I typically take the chicken out of the pan mid-cooking it and chop it into smaller pieces to make it cook a little faster since my kids are a little impatient. After the chicken is no longer pink in the middle I usually disolve a chicken bullion cube into about half a cup of water and put in in the pan until the water mostly evaporates to amplify the flavor & moistness of the chicken (you can turn it up to high to do this part if it helps but flip the chicken constantly and if it seems to hot turn it down a bit). Also if you cook with any spices, you need to either cook on a lower temp or add them at the end because spices burn pretty easily (and just for cooking reference anything with sugar in it has a much faster boiling point so gotta cook things with sugar low: i.e. bbq and other sauces). Also a little Mrs. Dash with the turquoise lid goes killer with the chicken like this, maybe even a little chicken gravy added at the end, you’ll do well, just have patience and your gotta babysit it the entire time. Good luck!

I am looking to make chicken tonight. Anyone have any delicious, worth-trying, recipes??

Chicken Breasts with Cherry Tomatoes, Zucchini and Olives

Ingredients:
2 Tbs. olive oil
2 zucchini, trimmed and cut into 1/2-inch cubes
2 Tbs. chopped shallot
2 cups halved red and yellow cherry tomatoes
or whole small cherry tomatoes, such as
grape tomatoes or Sweet 100s, stems
removed
1/3 cup pitted, coarsely chopped black
Mediterranean olives
1 tsp. chopped fresh rosemary
Salt and freshly ground pepper, to taste
4 boneless, skinless chicken breast halves,
each about 6 oz., pounded to an even
thickness
1/2 cup dry white wine or vermouth
1 1/2 cups long-grain white rice or 1 3/4 cups
orzo, cooked according to package
directions
Directions:

In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.

Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.

Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice. Serves 4.

Chicken Parmigiana

Ingredients:
6 boneless, skinless chicken breast halves,
pounded to 1/3-inch thickness
Salt and freshly ground pepper, to taste
4 eggs
2 cups all-purpose flour
3 cups fresh or toasted bread crumbs
Vegetable oil for cooking
1 jar (26 oz.) Pasta Sauce
1 lb. grated mozzarella cheese
Directions:

Preheat an oven to 400°F.

Season the chicken breasts with salt and pepper. In a shallow bowl, lightly beat the eggs with a fork. Spread the flour on a plate and spread the bread crumbs on another plate. Dredge the chicken breasts, one at a time, in the flour, then dip into the eggs and coat evenly with the bread crumbs. Set on a wire rack or a baking sheet.

In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and warm the oil. Add the chicken and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center, 2 to 3 minutes per side. Reduce the heat as needed to prevent the crumbs from burning.

Transfer the chicken to a large baking sheet. Spread 1/4 cup of the pasta sauce on top of each piece and sprinkle with the cheese. Bake until the cheese is melted and bubbling, 10 to 12 minutes.

Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl. Transfer the chicken to a warmed platter and serve immediately. Pass the sauce at the table. Serves 6.

Chicken Saltimbocca- This is my favorite, I use basil in the summer instead of Sage

Ingredients:
4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an even
thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
2 tsp. chopped fresh sage or 1 tsp. dried sage,
plus 4 sage leaves for garnish (optional)
2 large slices prosciutto, not paper-thin,
trimmed to fit chicken breasts
1/4 lb. fresh mozzarella cheese, thinly sliced and
trimmed to fit chicken breasts
3/4 cup dry white wine such as Pinot Grigio or
Sauvignon Blanc
Directions:

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.

In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.

Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.

Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.

Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

I need some recipes for chicken tenderloins. Not the breaded ones, just the frozen-from-the-package ones.
I’ve already tried just using barbeque sauce. I’ve done cream of mushroom soup and rice, that’s pretty good, but it’s been done.
What are some good alternatives to livening up the chicken? I’ll use almost anything and I do like spicy.
these are all really good ideas!!!

Parmesan Chicken

6 bnls, sknls chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil

Cut chicken breasts into 1” strips, pat dry w/ paper towels.

On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.

Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.

–Ina Garten, “Barefoot Contessa Family Style” cookbook
—————————-

Grilled Lemon Chicken Skewers with Satay Dip

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups

–Ina Garten
—————————–

Chicken Satay with Peanut Dipping Sauce

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Yield: 3 cups

–Tyler Florence

I’m looking for a baked chicken recipe that before you bake it, you insert a can of beer into the chicken’s butt. I’ve always wanted to try it, but can’t find a recipe for it.

BEER CAN CHICKEN

1 4 lb or larger whole chicken
Emeril’s Original Essence Seasoning
-OR-
Mixture of :
1 Tbsp Ground Black Pepper
1 Tbsp Salt
1 Tbsp Ground Oregano
1 tsp Paprika (optional)

2 Tbsp Extra Virgin Olive Oil (any veg oil will do, too)
1 12 oz. can of beer, any brand

Remove giblet package from chicken and discard or save for another use.

Rub Olive Oil or any other vegetable/cooking oil all over the chicken.

Spread Emeril’s Original Essence Seasoning (or Spice Mixture) liberally over chicken, and RUB IT IN.

Wrap chicken in plastic wrap (or put into a large Ziploc bag) and refrigerate for an hour.

FOR GRILLING:

Preheat grill to 375°F to 400°F.

If your grill has two burners, heat only one. If it has three, heat the two on the outsides and do not turn on the middle burner.

Remove plastic wrap from chicken. Open beer can (you may add garlic to the can of beer if you wish) and insert the full beer can into the chicken (so that the chicken is standing upright with the can inserted into it).

Stand the chicken upright on the burner of the grill that is NOT lit. The beer can should fit snugly in the chicken so that the chicken does not fall over. Close the grill and cook the chicken for approximately 2 hours or until done.

Enjoy!

FOR BAKING IN AN OVEN:

Preheat Oven to 325F.
Make a TENT out of a square piece of aluminum foil and place over the top of the chicken.
Bake for 1-1/2 to 2 hours (depending on your oven) or until done.
REMOVE the Aluminum Foil Tent from the top of the chicken after 1-hour of baking.

Note: The Extra Virgin Olive Oil or Vegetable Oil rubbed on the chicken will keep the chicken moist, and the Spice Mixture Rub will add flavor and a pleasantly-delicious aroma to the chicken.

ALSO … if you want your chicken’s skin to be Extra CRISPY, puncture the chicken skin all over with the tip of a knife, to allow the excess fat to ooze out of the skin. This will produce a nice and Extra Crispy Skin.

I’ve been advised that it’s healthy for my dog to be eating chicken bones, but what kind? Cooked or uncooked? Some people have been telling me to be feeding it cooked, yet some other people tell me to feed it uncooked chicken bones. I don’t know which kind! My parents tell me it’s vital for my dog to be eating chicken bones, as it provides lots of nutrients, and believe me, they’re quite stubborn and refuse to not feed it chicken bones. Help!? Cooked or uncooked?

Uncooked – raw. Cooked bones are brittle and splinter and can cause serious problems.

http://www.barfworld.com/html/barf_diet/barfdiet_specific.shtml

http://answers.yahoo.com/question/index;_ylt=AphZs.54AgUCmFlg.yBJzYcjzKIX;_ylv=3?qid=20070309142804AAlPMGu

http://answers.yahoo.com/question/index;_ylt=AgoN1wzCkNdG87ao5KPZ694jzKIX;_ylv=3?qid=20070930225526AAjPV4u

ADD:
Lil Mizz Pinki: STOP lying! You are NOT a vet! If you were you would at least know about hamster mating and how to identify wet tail!

http://answers.yahoo.com/question/index;_ylt=Alr5PqQP_cLds_GeLB1kDJ7ty6IX;_ylv=3?qid=20080329105633AAIAK0k

LOL – a vet for 13 years and you are only 12 years old!

http://answers.yahoo.com/question/index;_ylt=ArJk.QvovCrRWH5YYOtteofsy6IX;_ylv=3?qid=20080330025853AAyLkTZ

Why is the chicken meat sort of a pink color after it’s been on the grill (bone in) or after I roast it in a cooking bag in the oven? It appears to be done, but some of the meat, especially by the bone turns pink?

This is where a decent meat thermometer really comes in handy. My favorite is one that has a prong that goes inside the thickest part of the chicken (not touching the bone!! this is important) and a magnetic thermometer that stays outside the oven where you can check on it easily. I don’t agree with some of your other respondents. In my experience, dark-meat chicken often has some pink even when it’s thoroughly cooked. But the juices should run clear, and it should be cooked to 160 degrees internal temperature. Good luck.