Different, easy ways to cook chicken?

Rosemary Chicken Breasts

Prep: 10 minutes

Marinate: 30 minutes

Cook: 8 to 10 minutes

Serves: 4

4 skinless, boneless chicken breasts

5 cloves garlic, minced

2 tablespoons minced fresh rosemary (or 1 teaspoon dried)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon freshly-ground black pepper

2 tablespoons olive oil

1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)

2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.

Personal note: I like to cook these longer, until the marinade becomes caramelized.

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More recipes for chicken here http://chickenagain.com/index.php

Roman Style Chicken

• skinless chicken breast halves, with ribs

• 2 skinless chicken thighs, with bones

• 1/2 teaspoon salt, plus 1 teaspoon

• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

• 1/4 cup olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 3 ounces prosciutto, chopped

• 2 cloves garlic, chopped

• 1 (15-ounce) can diced tomatoes

• 1/2 cup white wine

• 1 tablespoon fresh thyme leaves

• 1 teaspoon fresh oregano leaves

• 1/2 cup chicken stock

• 2 tablespoons capers

• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Spatchcock it.

Simon and Garfunkel Chicken

Submitted by Bobby-Q

Ingredients:

1 whole young chicken, 3 to 4 pounds

1/2 cup olive oil

1 tbsp parsley

1 tbsp rubbed sage

1 tbsp rosemary

1 tsp ground thyme

1/2 tsp salt

1/2 tsp black pepper

Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.

Set the EGG® up for direct cooking at 350°F. Cook the chicken skin side down for about 15 to 20 minutes until the skin is browned and crispy.

Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast is 160°F.

You don't say if the chicken you are cooking is breasts, or dark meat. Also, is it boneless?

My daughter fixes boneless chicken breasts a lot. She chops an onion and sautes it, letting it brown a little and adding a bit of water until it is golden and real soft. Then she adds the chicken cut into either strips or chunks, salt, pepper, garlic powder, Tony Chacerie's seasoning or an italian seasoning mix, a little ground sage, and just a bit of parmesan cheese. It's really good.

I like to bake it in the oven smothered in a mixture of salt, pepper, garlic, onion powder, honey mustard b b que sauce, and a little soy sauce. When it is done, add parmesan cheese and broil it for a couple of minutes, watching carefully. Or just keep baking it.

Chop it up in cubes and stew it here is a recipe!

1 (4 pound) whole chicken, cut into pieces

3 tablespoons finely chopped green onion

3 tablespoons chopped fresh cilantro

1 teaspoon minced garlic

1 teaspoon chopped onion

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon vegetable oil

1/4 cup brown sugar

1 cup water

1/2 cup canned coconut milk (optional)

1 teaspoon red pepper flakes (optional)

2 tablespoons ketchup

1 tablespoon butter

DIRECTIONS

1.Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.

2.Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.

3.Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

Or you can just grill it with your choice of spices!

right this is a huge and undemanding marinade from somebody who's additionally a no longer-very-good-cook dinner: take a plastic bag of the type meant for foodstuff, or use any deep dish or pot. put in the beef - breastmeat from fowl or notwithstanding + a million cup veggieoil, ½ - a million cup soy sauce, comparable quantity orange juice or sparkling squeezed lemon. in case you employ lemon upload a tablespoon sugar. put in salt and pepper and in step with threat a sprint of dried garlic or different spice you fancy. placed it in refrigerator in one day, or a minimum of for a pair of hours. in case you employ the plastic bag, you may tie a knot, and don't ought to difficulty approximately turning the beef over - it's going to be thoroughly coated besides - and there are one element much less to bathe. Fry in somewhat the marinade until eventually no longer pink interior. devour with bread, veggie, rice/potatoes or notwithstanding. it is taken into consideration one of the few issues i comprehend the thank you to make. in case you have a around bbq-grill with a lid, you're able to do the fowl as you may any bbq entire fowl, yet stuff a can of beer with a pair of holes in up interior the chickens ....eehmm ...bodycavity. no longer kidding, it tastes fairly super.

you can grill it....just season and flip often, brush with bbq sauce the last 10-15 minutes of cooking

Put it on the grill! I think it's something like 5 minutes on each side..yum

heres around 1000 chicken recipes

http://sharedrecipes.org/Chicken.html

hope ya find something in there ya like

You can grill or boil the chicken.