Chicken Recipes For Dinner
Piri Piri chicken with quick Portguese tarts meal
Serves 4 (with 2 tarts left over)
For the chicken:
4 large chicken thighs, skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of fresh thyme
For the Piri Piri sauce:
1 a red onion
2 cloves of garlic
1-2 bird's-eye chillies
1 tbsp sweet smoked paprika
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
a bunch of fresh basil
For the potatoes
1 medium potato
2 sweet potatoes
1 a lemon
1 fresh red chilli
a bunch of fresh coriander
50g feta cheese
For the tarts (makes 6 tarts)
Plain flour, for dusting
1 x 375g pack of pre-rolled puff pastry
125g creme fraiche
1 tsp vanilla paste or vanilla extract
5 tbsp golden caster sugar
For the seasonings
Extra virgin olive oil
Sea salt and black pepper
For the salad
1 x 100g bag of prewashed wild rocket
1 a lemon
Method: How to make Piri Piri chicken and quick Portuguese tarts meal
To start: Get all your ingredients and equipment ready. Turn the oven on to
200°C/400°F/gas 6. Put a large griddle pan on a high heat.
Chicken: Put the chicken thighs on a plastic chopping board, skin side down,
and slash the meat on each one a few times. Drizzle with olive oil and season,
then put on the griddle pan that is heating up, skin side down. Cook until golden
underneath, then turn over. Wash your hands.
Tarts: Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half
so you end up with two 20 x 20cm squares of pastry (put one in the fridge for
another day). Sprinkle over a few good pinches of ground cinnamon, then roll
the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the
holes in a muffin tin, and use your thumbs to stretch and mould the pastry into
the holes so the bottom is flat and the pastry comes up to the top. Put on the top
shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Potatoes: Wash the potato and sweet potatoes and halve lengthways. Put them into a
large microwave-safe bowl with a lemon. Cover with cling film and put into the
microwave on full power for 15 minutes.
Chicken: Turn the chicken over.
Tarts: Spoon the creme fraiche into a small bowl. Add the egg, vanilla paste or extract,
1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Piri Piri sauce: Peel and roughly chop the red onion half and add to the liquidizer with
2 peeled cloves of garlic. Add the chillies (stalks removed), 1 tablespoon of paprika,
the zest of 1 lemon and juice of a lemon. Add 2 tablespoons of white wine vinegar,
1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil
and a swig of water. Blitz until smooth.
Chicken: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium
and keep moving the peppers around.
Tarts: Take the muffin tin out of the oven, and use a teaspoon to press the puffed up
pastry back to the sides and make room for the filling. Spoon the creme fraiche mixture
into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Chicken: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top
and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs
of thyme, then put the tray into the middle of the oven.
Tarts: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange
and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember
caramel can burn badly so don't touch or taste.
Potatoes: Finely chop the red chilli and most of the coriander on a board, mixing as you go.
Add the feta and keep chopping and mixing.
Chicken: Take the tarts out of the oven and move the chicken up to the top shelf to cook for
around 10 minutes, or until cooked through.
Tarts: Pour some caramel over each tart (they’ll still be wobbly, but that's good). Put aside to set
Salad: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt and
pepper and the juice of a lemon. Tip into a bowl and take to the table.
Potatoes: Check the potatoes are cooked through, then use tongs to squeeze over the cooked
lemon. Add the coriander mixture from the chopping board and mix everything together. Season,
then take to the table.
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.
Bake And Baste Chicken (Boston Chicken)
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Preheat oven to 400 degrees. In a small bowl, combine
canola oil, honey, lime juice and paprika. Place
chicken, skin side up, in a 7x11 inch baking dish.
Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10
minutes or until well browned and juices run clear
when you cut into the thickest part of chicken. Remove
from oven. Cover with foil for 15 minutes. This
softens chicken and keeps it hot until served.
Boston Chicken & KFC Rotisserie Style Chicken
Serving Size : 4
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
Tequila Lime Chicken
This tasty dish combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all off with a melted
cheese blend. Just be sure you don't marinate the chicken longer than
the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily cloned with crumbled
store-bought corn chips, but if you want strips like those served at the restaurant,
just follow the "tidbits" below. Serve this dish with your choice of rice
(Spanish rice is recommended), along with some pico de gallo (you can
find a recipe here) or salsa on the side.
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa.
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.