Blahhh Chicken! Help Please?

Mediterranean lemon chicken -- allrecipes.com

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Coat the chicken breast in garlic and onion powder. If you hit it with high heat it will make a crust on it. Works for me like that.
You can also chop it up and add it to rice and veggies and it works even better that way for me

It's all about the cooking method! Slow cooker chicken sucks if you like moist chicken. At least I find breasts gets stringy and dry regardless of how much sauce is on there. And wings get mushy and gross. If I use a slow cooker for chicken, it has to be a stew and the pieces have to be small so the texture doesn't bug me.

Try taking the chicken breast and putting it in a tin foil packet. Bake it on a cookie sheet in the oven at 350F for about 25 minutes (check it though, the size of the breast determines the cook time). You can broil it for 2 - 3 mins at the end to get a bit of a brown crust on top if you like that (after opening the foil packet).

I like to mix 1/4 cup of sour cream, 1/4 dijon mustard, 1 tsp of garlic powder, 1 tbsp dried dill together and dip the raw breast in that first (this amount should coat 4 breasts). Another option is salsa and sour cream. Add a sprinkle of cheese or even a slice of cheese when you go to broil it. It's also super easy to just sprinkle your favourite spices on the chicken without sauces! It still stays so moist (magically even if you accidentally over cook it).

I've also tried putting a bit of chili powder on top during the cook, then adding guacamole covered with a Havarti cheese slice during the broil. It was so good! A bit higher calorie though.

Mix together 4 tbsp of honey, 4 tbsp of wholegrain mustard, 1 tbsp of lemon juice

OR

mix together 3 crushed garlic cloves, 60ml soy sauce, 60ml ketchup and 30ml of honey

then pour over 7-8 skinless/boneless chicken thighs and bung in the slow cooker for 8-9 hours.


Rather tasty with some rice and stir fry veg.

Crock Pot Buffalo Chicken

1 bag frozen skinless boneless chicken breasts (or breast tenderloins)
1 - 12 oz bottle Frank's Red Hot Buffalo Wings sauce

Put chicken in crock pot and pour half the bottle of sauce over the chicken. Cook on high about 6 hours or low about 8 hours. Drain off most of the liquid (reserve about 1/2 c.). Shredded chicken and stir in rest of the sauce and the reserved liquid. Cook on low for 2 hours or longer.

Great served on tortillas with a little shredded cheese on some jalopeno slices.

I do chicken breast almost every Sunday to have for the week. I have found that cooking in the oven is the best for bulk cooking. I use the McCormick Grill-Mate Marinades dry seasoning packet. I don't even marinate. I prep the chicken (trim fat, skin and butterfly). Put the chicken on the baking sheet, pour marinade packet over chicken and mix together. Then bake @ 400 for 10-12 minutes. Its not dry, even after reheating in the microwave. And since the chicken was butterfly cut, it cooks faster and more evenly. I love Chipotle flavor. Also, Alegro liquid marinade is great too.

I put chicken with a jar of Stubbs bbq sauce in the crockpot and let it cook. I've never had dry chicken in it, ever.

I've also made a mandarin orange chicken and a southwest chicken out of the Fix It & Forget It...Lightly cookbook. My chicken always turns out great! But I absolutely love chicken too. LOL

Not exactly slow cooker recipes, but some of my favorite quick and easy chicken recipes:

http://www.epicurious.com/recipes/food/views/Yogurt-Marinated-Chicken-Kebabs-with-Aleppo-Pepper-353832
http://allrecipes.com/recipe/easy-garlic-broiled-chicken/
http://wendolonia.com/blog/2013/02/28/my-kids-ate-it-buffalo-chicken-thighs-with-buttermilk-blue-cheese-mashed-potatoes/
http://www.madeitateitlovedit.com/2012/03/sweet-and-sour-chicken.html

I found an amazing recipe for crispy chicken. It requires no fat (you dry fry it) and it stays really moist.

For 2 breasts:

Squeeze the juice of one lemon and one lime into a flat dish, add a pinch of chili flakes or a finely sliced chili
Place the breast smooth-side down (the side where the skin would have been) in the mixture and let it marinade for at least an hour
Heat a non-stick frying pan on high until the pan starts to smoke slightly
Throw your chicken breasts in and cook for 5 minutes, flip and cook on the over side for 3-4 minutes (or until cooked through)
If you want blackened bits, cook for a little longer - these are tasty, crispy and sticky, so the best bits imo

I love most foods and I'm a pretty decent cook, however chicken is like my arch nemesis. I like chicken...when it's drowning in sauces and coatings so basically when it's prepared to be horrible for you. I want to be able to bake or use a slow cooker to make chicken and it be good for me but I always find it so bland and pasty/chewy. Would love to hear how you are prepping and cooking your chicken without a million ingredient expensive recipes Thanks!!

I don't like chicken, but I like turkey, I either rub it in steak or cajan spice (the dry type) and bake it in the oven lovely and no extra cals.

Why do you feel like you need to eat chicken? Especially if you don't like it? There are plenty of other much healthier protein choices out there! For example, beans, quinoa, tempeh, tofu... You can substitute tofu really well in almost any chicken recipe!

breaded and baked on 375 for 30 min...delish

Marinade skinless, boneless chicken in lemon juice. (About 30 minutes .... Don't leave it for many hours or your chicken will be yucky - I did it for 6 hours once and it was a mistake). Put rice crispies in a zip lock bag and crush them. Then put your chicken in the bag to coat with the crushed cereal. Put on baking dish. If a spot is un coated, touch with a bit of lemon juice and drop a few crumbs on the empty spot. Bake at 325 Fahrenheit for apx 1-1.5 hours. (Chicken is done when you pull the chicken apart and the meat is threaded). Timing depends on your oven and chicken breast size. You can serve with potatoes, rice, pasta or salad. It is good cut up into a salad or used in a wrap.

My go to baked chicken is full of flavor, and 2 ingredients (other than chicken).

Preheat oven to 350.
I use boneless skinless chicken breasts, line a glass baking dish
sprinkle McCormick salad supreme (to taste)
Kraft parmesan cheese (about 1tbs per breast)

Cover with foil, bake for 45 minutes. Uncover and bake an additional 10-15 minutes. This is all subject to the size of the chicken breasts, sometimes it is a little extra time, sometimes a little less time. It goes with just about every side dish I've ever made too