Name: Slow Cooker Cajun Turkey With Maple Glaze
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 10
Ingredients: 6 lb turkey breast (skin on and bone in); 4 tbsp softened butter (2 tbsp for the turkey breast plus two tbsp for underneath the skin of the breast(I actually didn't soften the butter that was used under the skin but it still came out delicious so don't sweat it if you forget too)); 3 tbsp Cajun seasoning ((go easy on the salt if your cajun seasoning already has salt in it)); Salt for taste (if needed ); Pepper for taste (if needed ); 3 tbsp unsalted butter halved and diced; 3 tbsp maple syrup; chicken broth (stock or water); 2 tbsp butter; 1/4 cup flour; 1 cup chicken broth (stock or water); liquids from slow cooked turkey; Salt and pepper for taste if needed

Slow Cooker Cajun Turkey Breast With Maple Glaze

November 14, 2017 by April 20 Comments

This juicy slow cooker/crock-pot Cajun turkey breast with maple glaze is so simple to make (not a lot of ingredients or steps) and it takes less than 5 minutes to prepare. This Thanksgiving, reserve your oven for your other oven only foods and let your Cajun maple turkey slow cooker to juicy perfection!

This sweet and spicy slow cooker turkey is perfect and small enough to make for Thanksgiving or throughout the year too. Sometimes I crave something other than chicken or beef, so when I do feel that way, I usually go for turkey breast and green beans with potatoes and bacon. I can’t forget Tyler Florence’s cornbread sage stuffing. It’s so darn good and simple! Cranberry sauce, eh, although I love it, I can do without during the year but on Thanksgiving, it’s a must-have! You can find my maple cranberry sauce recipe here. Whatever cranberry sauce you use, make sure you save some to make my grab and go cranberry sauce crumble bars or this cranberry cream cheese french toast.

I was never really a fan of turkey until I made it in the slow cooker. So darn juicy! When I first made it, I thought the turkey wasn’t done. Like, how can this turkey be so juicy plus done? Hmm, I was skeptical. But the meat thermometer proved me wrong! The slow cooker did its darn thing! But to make it even better, once the turkey is done, pop it into the oven, on broil and let the skin crisp all up. Mmmmmh! So good I’ll tell ya. My toddler loves turkey only because of the crisp skin, so I usually give him the first slice of turkey, since that part has the most crispy skin.

You ever make turkey and it comes out so dry that you have to drown it in gravy? Well, you won’t have to drown your slow cooker turkey in gravy, unless that’s how you like it. It’s funny, I hate drowning my food in any type of sauce but I can drown the heck out of food (even perfectly tasty cooked food) that requires gravy. Gravy is just so good. Am I right? This crockpot/slow cooker turkey will come out so moist (I hate that word) but that’s all I got. If I can think of a better word, I will make the necessary edits.

You still might be asking yourself, why should I make slow cooker turkey breast or a whole turkey instead of a roasting it?

Well, the slow cooker allows the delicious flavors to simmer and meld, creating an irresistible juicier moist (ugh hate that word) turkey.

It’s low maintenance. Roasted turkey is great and all but sometimes it can be dry out the turkey and during Thanksgiving the oven can get pretty crowded with a huge turkey and other foods. Slow cooking your turkey will save some oven space. Cook your other foods in the oven while your turkey cooks in the slow cooker.
Crock-pot turkey breast is a great option for small Thanksgiving gatherings, plus it’s cheaper than buying a whole turkey.
The thought of cooking a whole turkey can be intimidating, so a turkey breast is great for a beginner cook looking to get their feet wet.
And like I said initially, It’s great all year round when you want a change from beef, chicken or pork.

If you are on a budget, need more oven space, a beginner cook, or cooking for a small group of people, or need a change of meat, then slow cooker turkey breast is a great choice for ya!

Tips: Turkey breasts or whole turkeys varies in sizes obviously so before you decide to purchase your turkey, make sure it will fit in your slow cooker. I have two slow cookers an 8 quart and a 6 quart. The day I made this turkey breast, my 8 qt was already in use, but luckily this 6 lb turkey breast was able to fit into my six quart slow cooker.

Most turkeys come frozen, so make sure you are thawing your turkey safely. Per the USDA, turkey is only thawed safely if it’s thawed in the microwave, the refrigerator or in cold water. Any other way is not recommended.

I used to think it was okay to leave a frozen turkey or chicken etc out overnight in the kitchen and then cook the thawed out chicken the next day. Well, that’s not considered safe. How do you thaw your turkey or any meat for that matter?

*Tips for thawing turkey in the fridge: Cook within three days after thawing.
4-12 lbs 1-3 days
12-16 lbs 3-4 days
13-16 lbs 4-5 days
20-24 lbs 5-6 days

*Tips for thawing turkey in cold water: Cook right away.
4-12 lbs 2-6 hours
12-16 lbs 6-8 hours
13-20 lbs 8-10 hours
20-24 lbs 10-12 hours

*Tips for thawing the turkey in the microwave:
Follow your manufacture instructions.
Remove all wrapping and place in a microwave-safe tray. Thaw according to your manufactures instructions.
Cook the turkey as soon as it is done thawing in the microwave and DO NOT refreeze or put it in the refrigerator.

Ingredients:
6 lb turkey breast, skin on, bone in
4 tbs softened butter. (2 tbsp for the turkey breast plus two tbsp for underneath the skin of the breast)(I actually didn’t soften the butter that was used under the skin but it still came out delicious so don’t sweat it if you forget too)
3 tbs Cajun seasoning (go easy on the salt if your cajun seasoning already has salt in it)
Salt for taste
Pepper for taste

Maple Glaze
3 tbsp unsalted butter halved and diced (straight from the refrigerator is fine no need to soften it)
3 tbsp maple syrup

Gravy
Chicken broth, stock or water
1 tbsp butter
1/4 cup flour
1 cup chicken broth, stock or water
liquids (strained) from slow-cooked turkey
Salt and pepper for taste if needed

Directions:
Pat the turkey breast dry. Gently pull back the turkey breast skin and insert a butter. Brush melted butter all over the turkey. Add salt and pepper if needed to the Cajun seasoning. Mix well then add a bit of the Cajun seasoning under the breast skin then add the rest all over the turkey. Spray the slow cooker with oil. Place the turkey into the slow cooker and cook on low for 5-7 hours or-or until internal temperature is 165-170 degrees. Remove and rest for 15 minutes.

Preheat broiler to high, add turkey breast to heat safe pan. Broil for 3 to 5 minutes, basting with the maple glaze frequently. Reserve the last of the maple glaze and baste again once the turkey is done. Make sure you keep an eye on it because the skin will crisp up quickly.

Gravy Directions:
Strain the turkey liquids into a small bowl. Add the chicken broth or water or stock and flour in a small bowl and mix to make a slurry. Add butter, chicken broth slurry, strained turkey liquids in a saucepan over medium heat until boiling. Mixing frequently. Reduce heat and simmer for about 12 minutes. Add more chicken broth if needed. Season with salt and pepper if needed.

*If you have any leftover turkey, remove the meat from the bone within two hours of cooking and refrigerate. Use the turkey within 3 days.

*Cooking time may vary.

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5 from 7 votes

Slow Cooker Cajun Turkey With Maple Glaze

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

Slow cooker turkey breast is amazingly succulent. This Cajun seasoning maple turkey breast is so simple plus it takes less than 5 minutes to prepare. This Thanksgiving, reserve your oven for your other meals and let your turkey slow cooker to juicy perfection! This recipe can easily be adapted for a whole turkey.

Course: Main Course

Cuisine: American

Servings: 10

Author: April

Ingredients

6 lb turkey breast skin on and bone in
4 tbsp softened butter 2 tbsp for the turkey breast plus two tbsp for underneath the skin of the breast(I actually didn't soften the butter that was used under the skin but it still came out delicious so don't sweat it if you forget too)
3 tbsp Cajun seasoning (go easy on the salt if your cajun seasoning already has salt in it)
Salt for taste if needed
Pepper for taste if needed

Maple glaze

3 tbsp unsalted butter halved and diced
3 tbsp maple syrup

Gravy

chicken broth stock or water
2 tbsp butter
1/4 cup flour
1 cup chicken broth stock or water
liquids from slow cooked turkey
Salt and pepper for taste if needed

Instructions

In a small saucepan over medium heat, melt the maple syrup and butter. Remove the glaze from the heat.
Pat the turkey breast dry. Gently pull back the turkey breast skin and insert a butter. Brush melted butter all over the turkey. Add salt and pepper if needed to the Cajun seasoning. Mix well then add a bit of the Cajun seasoning under the breast skin then add the rest all over the turkey.
Spray the slow cooker with oil. Place the turkey into the slow cooker and cook on low for 5-7 hours or until internal temperature is 165-170 degrees. Remove and rest for 15-20 minutes.
Preheat broiler to high, add turkey breast to heat safe pan. Broil for 3-5 minutes basting with the maple glaze frequently. Reserve the last of the maple glaze and baste again once the turkey is done. Make sure you keep an eye on it because the skin will crisp up quickly.

Gravy

Strain the turkey liquids into a small bowl. Add the chicken broth or water or stock and flour into a small bowl and mix to make a slurry. Add butter, chicken broth slurry, strained turkey liquids in a saucepan over medium heat until boiling. Mixing frequently. Reduce heat and simmer for about 12 minutes. Add more chicken broth if needed. Season with salt and pepper if needed.
Preheat broiler to high add turkey breast to a heatproof pan. Broil for 3-5 basting with the maple glaze frequently. Reserve the last of the maple glaze and baste again after the turkey is done. Make sure you keep an eye on it because it will crisp fast.

Recipe Notes

Turkey breast varies in sizes obviously but before purchasing a turkey breast, make sure it will fit in your slow cooker.

*Cooking time may vary.

*To store leftover turkey, remove the meat from the bone within two hours of cooking and refrigerate. Use within 3 days.

*Tips for thawing turkey in the fridge: Cook within three days after thawed. 4-12 lbs, 1-3 days
12-16 lbs 3-4 days
13-16 lbs 4-5 days
20-24 lbs 5-6 days

*Tips for thawing turkey in cold water: Cook right away.
4-12 lbs 2-6 hours
12-16 lbs 6-8 hours
13-20 lbs 8-10 hours
20-24 lbs 10-12 hours

*Tips for thawing turkey in the microwave: Follow your manufacture instructions. Remove all wrapping and place in a microwave safe tray. Thaw according to you manufactures instructions. Cook the turkey as soon as it is done thawing in the microwave and DO NOT refreeze or put it in the refrigerator.

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Honey Ginger Carrot Sticky Wings

November 2, 2017 by April 26 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TinyPepperHugeTaste #DonVictorFoods #CollectiveBias

These easy, crispy, sticky, honey ginger marinated chicken wings are slathered in a syrupy spicy carrot hot sauce glaze which is made with melted butter, honey, Don Victor® unique hot sauce and more. The combination of the smoky hot sauce, which contains carrots as one of the ingredients, plus with my addition of more fresh carrots, gives this chicken a bright lustrous amber color. So delicious you won’t be able to stop eating them! I ate 9 of them! These wings are perfect for lazy weekends, or a great appetizer for game day!

Recipe updated 11/2/2017

I love chicken wings, especially sticky wings slathered in a great sauce. Seriously, sauces can make or break chicken wings. I have had my shares of bland sauces. I love sauces that have big bold ingredients and it’s even better when the sauce has unique ingredients. I am always perusing stores for sauces like that. So today, I’m here to share with you, some amazing sauces I’m sure you will love.

I was a bit nervous at first about these sauce, like I said earlier, I’ve had my share of bland sauces. But not these sauces! The sauces I’m referring to are Don Victor® bold hot sauces. They are pretty amazing plus the hot sauce ingredients are all ketogenic friendly! I used Don Victor® Red Piquin hot sauce for this recipe. You can make these wings ketogenic, just eliminate the honey.

The red piquin pepper is a very surprisingly small pepper from northern Mexico. Don Victor® sauces are the only ones you will find on the market that are made ENTIRELY from this pepper. Don Victor® hot sauces are like no other with their unique ingredients. The red piquin hot sauce will lend just the right amount of dry smoky heat to your food. The ingredients are full of flavor which is great when you are looking to add a little splash of boldness to your food.

I’m a big fan of adding hot sauce to cheesy grits and eggs, so I love to drizzle Don Victor® hot sauce on top. If you’re not a fan of wings, or a meat eater, you can also use it on vegetables, or even as a condiment.

The other thing I love about their sauces, is that it doesn’t contain a ton of ingredients. Don Victor® Red Piquin hot sauce only contains red piquin pepper, water, carrot, apple cider vinegar, garlic, salt, oregano, preservatives. That’s it! The piquin pepper may be small, rarely a half an inch, but it packs a huge punch and it is actually hotter than the jalapeno pepper.

When I first tried the red piquin hot sauce, I was surprised to see carrots as one of the ingredients. That’s a pretty rare ingredient for hot sauce. Their other hot sauce has pumpkin pulp and you can read more about it below! I think that is pretty amazing. I’ve made pureed carrot sauces for chicken wings before. In fact, this blog post is actually the updated carrot wing recipe I made last year.

For this recipe, I added fresh carrots again but this time I added it to the chicken marinade along with the red piquin hot sauce. Feel free to use your favorite hot sauce or Don Victor® red piquin hot sauce. These crispy sticky wings are just so good! If you can’t get your kids to eat their vegetables, I bet they would totally eat these up! The red Piquin hot sauce is not too spicy, but you can always tone down the heat by dipping the wings in blue cheese or ranch dressing. So good! More about the rest of the ingredients in the actual recipe below. This recipe is easy to tweak, so if you want to add more fresh carrot or like more sauce feel free to double the sauce.

Ingredients: Double the recipe if you want more sauce.
2 lbs chicken wings separated at the joint
2 tbs olive oil
3 tbs unsalted butter
1/2 plus 1/4 cup honey
A bit more than 1/2 cup of your favorite hot sauce
or Don Victor® Red Piquin Hot Sauce
2 tbs fresh grated ginger
1-2 tsp dried cilantro
3 tsp minced garlic
1/2 lime juiced
1/2 cup shredded carrots with 2 tbsp of water food processed
2-3 thinly slice green onions

Directions:

Heat oven to 425 degrees F. Spray a large baking rack with nonstick spray. To a large bowl or ziploc bag add the hot sauce, ginger, cilantro, minced garlic, lime juice, carrots and salt and pepper. Add wings. Toss to coat and marinate for 2-4 hours. Remove wings from marinade and pat dry. Reserve the marinade. Line a baking tray with foil. Then on top of the tray, place a cooling rack. Spray the rack with nonstick spray.

Place the wings on the baking tray in a single layer with the skin side up. Bake for 40-45 minute or until done. Meanwhile, Over medium high heat add the butter and oil to a skillet. Add the honey. Then add the marinade. Bring the marinade to a rolling boil and boil for 1-2 minutes. As soon as it starts to boil reduce to simmer. Add the cooked wings and toss until completely coated. Cook for 5 minutes or until the sauce thickens and adheres to the chicken. Add to a platter or large bowl and top with slice green onion and blue cheese or ranch dressing.

Don Victor® other two amazing sauces are:
Don Victor® Extra Hot Piquin Hot Sauce
Boldly bring your taste buds to the extreme level of thrill-seeking heat they desire. This extra hot variety is ideal for those who live life to the hottest. It brings full-on flavor acceleration to any dish. Ingredients: Roasted piquin peppers in olive oil, water, oil, garlic, apple cider vinegar, salt and preservatives.

Don Victor® Green Piquin Hot Sauce
Slightly mellower in heat, this green piquin pepper sauce made from immature green piquin peppers still lends plenty of distinction and ferocious flavor to anything you desire. For those that want to slightly embolden their dishes, this green piquin sauce is just the flavor you’ve been searching for.

Ingredients: Roasted green piquin peppers, pumpkin pulp, water, apple cider vinegar, garlic, salt and preservatives.
Note: this product includes pumpkin pulp as part of its ingredients, but the hot sauce itself does not taste like Pumpkin.

This product is not yet available in the stores yet but be on the lookout for their products in-store. You’ll be able to find them in the condiment aisle, luckily, for now, you can purchase all of their hot sauces online. Just click the “buy now” button to be directed to DonVictorFoods.com. Stay updated on recipes and more information. Just give Don Victor® a follow on Facebook!

5 from 1 vote

Sticky Honey Ginger Carrot Wings

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Sticky honey ginger chicken wings slathered in a syrupy slightly spicy carrot hot sauce glaze. The combination of Don Victor® hot sauce and carrots, gives this chicken a bright lustrous amber color. So delicious. Perfect for lazy weekend or a great snack for game day!

Cuisine: Appetizer

Author: April

Ingredients

2 lbs chicken wings separated at the joint
2 tbs olive oil
3 tbs unsalted butter
1/2 plus 1/4 cup honey
A bit more than 1/2 cup of your favorite hot sauce or Don Victor® Red Piquin Hot Sauce
2 tbsp fresh grated ginger
1 tsp dried cilantro
3 tsp minced garlic
1/2 lime juiced
1/2 cup shredded carrots with 2 tbsp of water food processed
2-3 thinly slice green onions

Instructions

Heat oven to 425 degrees F. Spray a large baking rack with nonstick spray. To a large bowl or ziploc bag add the hot sauce, ginger, cilantro, minced garlic, lime juice, carrots and salt and pepper. Add wings. Toss to coat and marinate for 2-4 hours.
Remove wings from marinade and pat dry. Reserve the marinade. Line a baking tray with foil. Then on top of the tray, place a cooling rack. Spray the rack with nonstick spray.
Place the wings on the baking tray in a single layer with the skin side up. Bake for 40-45 minute or until done. Meanwhile, Over medium high heat add the butter and oil to a skillet. Add the honey. Then add the marinade. Bring the marinade to a rolling boil and boil for 1-2 minutes.
As soon as it starts to boil reduce to simmer. Add the cooked wings and toss until completely coated. Cook for 5 minutes or until the sauce thickens and adheres to the chicken. Add to a platter or large bowl and top with slice green onion and blue cheese or ranch dressing.

Recipe Notes

**Double the recipe if you want more sauce.

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7 Ingredient Italian Dressing Chicken With Roasted Tomatoes

September 1, 2017 by April 14 Comments

Super easy 7 ingredient (or less) Italian dressing baked chicken with roasted tomatoes. This one will be ready in no time! No one will believe you used only Italian dressing. This is one tasty budget friendly meal you have to make! To make this keto friendly use an Keto Italian dressing.

If you are new to my blog. Welcome! I’m so happy you found me! I’ve been so busy lately but I also have been testing recipes so much these days. What does that mean? It means more recipes for you! I have decided to post 1-2 recipes a week so make sure you subscribe to my blog here http://eepurl.com/biP_dD, so you can be the first to know when my recipes are live on this blog! Thanks!

For my new readers, on this blog you will find that most of my recipe can be made using every day essential ingredients like this chicken recipe, which I will tell you all about in a bit. There will be some recipes that will require more patience and maybe a quick run to the grocery store but it’s good to get out of you comfort zone and create new exciting delicious recipes. So let’s talk about this amazing EASY Italian dressing baked chicken with roasted tomatoes.

Do you have chicken? You can use whatever chicken you have, like chicken breast, skinless or boneless chicken thighs, chicken legs etc (cooking time will vary if you use a different cut of meat).

Do you have Italian dressing? Nooooo not Italian dressing mix….I’m talking about the regular ole Italian dressing you drizzle on salad.

Tomatoes? A couple ground seasonings like onion and garlic powder? Feel free to use homemade Italian dressing too or any other seasonings you have.

Parmesan cheese? This is optional so you don’t have it that’s perfectly okay. This is great without it too!

If you answered yes then you can surely make this tonight! If you answered no then run to the store! Hurry! Don’t forget to pick up some french bread while you are there! Toasted french bread with butter is so so good with this! I also love to serve this with a baked potato. I like to drizzle the Italian dressing from the chicken and tomatoes on top of my potato (see photo right above of my baked potato). So darn good and fulfilling!

This is the most easiest and tastiest recipe ever made, oh, can’t forget cheap and fulfilling too! This baked chicken can be made gluten free and it’s possible to make this a ketogenic but you’ll need to find a dressing that is keto friendly/gluten free or make your own.

Are you ready for some Italian dressing chicken??? If you are making the roasted tomatoes start prepping them but first Preheat the oven to 350 degrees Fahrenheit. I used a 10 oz package of grape tomatoes which is about two cups of grape tomatoes. All you have to do is line a baking sheet big or smaller 8×8 one with parchment paper. If you don’t have parchment paper you really don’t need it. Just make sure you use a good baking pan. Darker pans without parchment paper may burn your tomatoes. I used a red small ceramic 9×9 pan without parchment paper and the roasted tomatoes came out perfect.

Slice all of your grape tomatoes in half. Combine them in a bowl with the dressing a pinch of salt (optional) 1-2 pinches of sugar (optional) and marinate for 10 minutes. I added a couple pinches of sugar because the tomatoes were kind of bitter so in order to balance out the flavor I had to add sugar. You may not have to add sugar. Place the grape tomatoes cut side up in the baking pan. Roast for 25-30 minutes. They are almost done when you see the tomatoes shrivel up some. Make sure to check on them before the 25 minute mark because they may finish faster. So make sure you keep your eye on them.

Once the tomatoes are done, set oven to 450 degrees Fahrenheit. Season the chicken with salt, pepper, garlic and onion powder. Heat oil in a large heavy nonstick oven safe skillet over high heat until hot but not smoking. Sear both sides of the chicken for 2-3 minutes. Poke a couple small holes in each of the chicken thighs. Pour the reserved dressing from the tomatoes into the pan plus an additional two cups. Add less dressing if you prefer. Spoon some of the dressing on top of the chicken.

Place the chicken into the oven and bake it for 25-30 minutes or until done, basting the chicken occasionally. My friend made this recipe but she also added eggplant and onions. It looked delicious! I have to try eggplant next time. Eggplant is an option too if you don’t care for tomatoes or feel free to add your favorite vegetable. Enjoy!

Made this recipe? We want to see it! Snap a photo and hashtag #whiskitrealgud on Instagram!

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, or beef asparagus rolls,or chicken in creamy arugula lemon Parmesan sauce.

7 Ingredient Italian Dressing Chicken With Roasted Tomatoes

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Need a plan b recipe? Or maybe you are on a budget and need something to get you through the week? This recipe is perfect for you. School is back in session and I know you need something easy/budget friendly to cook tonight! This easy 7 ingredient Italian dressing baked chicken thighs with roasted tomatoes will be ready in no time. No one will believe you only used Italian dressing and a couple of other ingredients. This meal is definitely budget friendly but restaurant quality!

Author: April

Ingredients

For the chicken

8 skin on bone in chicken thighs
two cups Italian dressing
1 tsp garlic powder
1 tsp onion powder
1/4 cup grated Parmesan cheese
2 tbsp vegetable oil
salt for taste
pepper for taste
**the few essential ingredients like salt, pepper and vegetable oil don't factor in the 7 ingredient count.

For the roasted tomatoes

10 oz grape tomatoes
1/2 cup Italian dressing
pinch of sugar optional see notes
salt for taste optional see notes

Instructions

Roasted tomatoes: Slice all of your grape tomatoes in half. Combine them in a bowl with the dressing a pinch of salt (optional see notes) 1-2 pinches of sugar (optional see notes) and marinate for 10 minutes.
Place the grape tomatoes cut side up in the baking pan. Bake for 25-30 minutes. They are almost done when you see the tomatoes shrivel up some. Make sure to check on them before the 25 minute mark because they may finish faster.
For the chicken: Set oven to 450 degrees Fahrenheit. Season the chicken with salt, pepper, (see notes) garlic and onion powder. Heat oil in a large heavy nonstick skillet over high heat until hot but not smoking. In an oven safe pan both sides of the chicken for 2-3 minutes.
Poke a couple small holes in each of the chicken thighs. Pour the reserved dressing from the tomatoes into the pan plus an additional two cups. Add less dressing if you prefer.
Bake the chicken for 25-30 minutes or until done,basting the chicken occasionally. Add Parmesan cheese on top of each chicken thigh. Serve with the roasted tomatoes, toasted and buttered french bread and baked potato.

Recipe Notes

***I added a couple pinches of sugar because the tomatoes were kind of bitter so in order to balance out the flavor I had to add sugar. You may not need sugar.

***Be careful with the salt since the Italian dressing already has salt. Don't go overboard with the seasonings. You can always add salt once the chicken is done if more salt is needed.

Easy Teriyaki Baked Crispy Chicken Legs

August 16, 2017 by April 13 Comments

This Teriyaki crispy chicken is a perfect back to school recipe. The teriyaki sauce is cooked in minutes and the crispy chicken legs are easy too, plus it’s healthier than fried chicken because it is baked. Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it’s crispy, tender and juicy then slather on the sweet sticky savory teriyaki sauce! Both kids and adults will love this oven baked crispy teriyaki chicken!

I love fried chicken but let’s be real, frying chicken is messy and eating fried foods all the time is not too healthy. I fry chicken every now and then but I prefer baking my chicken in the oven. The baked chicken still comes out nice and crispy without all the greasy mess. Baked chicken is so much easier and faster cleanup.

I use an easy method to get the skin of my chicken to crispy up and you can read about my method below in the recipe.

Summer is coming to an end and school is either back in session or about to start. If life is getting in your way right now you are probably looking for an easy and delicious weeknight meal so I’m sharing my go to baked chicken recipe with you. I am sure you have most of the ingredients ready to be used. I absolutely love teriyaki sauce. It’s so versatile that it can be used on meats and vegetables.

My teen started school on Monday and he came home hungry as usual. I made extra teriyaki chicken the night before so that when he came home from school, he’d have something quick to eat. We had it for dinner too. I still can’t believe I like chicken legs now. I actually disliked them as a child but now I’m all for them now because they make pretty great easy dinners, they are inexpensive and I usually have leftovers. I like to cook 2 packages of drumsticks and that will usually last about two days. Things tend to get hectic on weekdays, so I’d rather not worry about dinner too much.

Teriyaki sauce:
1 cup water
1/2 apple cider vinegar
1/2 cup soy sauce
1 cup water
3 tbs flour or cornstarch
Pinch or two of garlic powder (optional)
4 garlic cloves
1/2 tsp crushed red peppers (optional)
salt for taste
pepper for taste

Crispy chicken legs:
3 tbs oil
3.5 lb chicken legs
1 1/2 tbs onion powder
1 tbs garlic powder
salt for taste
pepper for taste
3 tbs vegetable oil

Directions:
Preheat oven to 425 degrees Fahrenheit. Season the chicken legs with salt, pepper, onion powder and garlic powder. Add chicken to a bowl and add oil to the chicken and coat the chicken well with the oil. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Alternatively, you can add the sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer (I like how the cast iron skillet coats the chicken). Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with green onions and sesame seeds (optional).

Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water in a bowl. Once the sauce mixture starts to boil add the cornstarch mixture stir well then simmer for 5-10 minutes.

Teriyaki Crispy Chicken Legs

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

This Teriyaki chicken is a perfect plan B recipe. The easy teriyaki sauce cooks up in minutes and the chicken is simple too! Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it's crispy, tender and juicy then slather on the sweet sticky savory sauce!

Course: Chicken

Author: April

Ingredients

Teriyaki sauce:

1 cup water
1/2 apple cider vinegar
1/2 cup soy sauce
1 cup water
3 tbs flour or cornstarch
Pinch or two of garlic powder optional
4 garlic cloves
1/2 tsp crushed red peppers optional
salt for taste
pepper for taste

For the crispy chicken legs:

3 tbs oil
3.5 lb chicken legs
1 1/2 tbs onion powder
1 tbs garlic powder
salt for taste
pepper for taste
3 tbs vegetable oil
1 tsp sesame seeds optional
1 green onion sliced thinly. green parts only optional

Instructions

Crispy chicken legs:
Preheat oven to 425 degrees Fahrenheit. Season the chicken legs with salt, pepper, onion powder and garlic powder. Add chicken to a bowl and add oil to the chicken and coat the chicken well with the oil. Line a baking sheet/jelly roll pan with foil then place a wire rack/cooling rack on top. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom and place into the oven. Bake each sides for 20-25 (basting every 10 minutes) or until cooked through. Alternatively, you can add the sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer (I like how the cast iron skillet coats the chicken). Add the chicken legs to cast iron skillet and toss until nicely coated with the teriyaki sauce. Garnish with sesame seeds and green onions.
Teriyaki Sauce:
Add all of the sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water in a bowl. Once the sauce mixture starts to boil add the cornstarch mixture stir well then simmer for 5-10 minutes.

Pomegranate-Glazed Roast Chicken

March 30, 2017 by April 6 Comments

Pull dinner together quickly with this delicious super easy butterflied pomegranate glazed roast chicken.
This pomegranate chicken tastes just as good as it looks!

I’m so glad there’s a new international market right in my neighborhood. I REALLY love that the meat is priced lower than most grocery stores. I was able to snag a 5lb whole chicken for $3 and some change! That is just ridiculous! The vast array of fruits and vegetables are priced pretty well too. Sometimes, I’ll just go to browse or pick out an item I’ve never eaten or used before.

Guess what I picked up from the international market? Well if you guessed pomegranate fruit you’re close. I actually picked up 100% pomegranate juice. When I first laid eyes on it, an idea immediately came to me, however, a couple days after purchasing it I totally forgot what I wanted to make! I really need to start writing my recipe notes down so I can keep track of all my ideas. So anyway, I had to come up with another idea.

I kinda forgot about the juice in my fridge for a while. I eventually browsed the net for some inspiration. Most of the recipes were pomegranate chicken and most of them use whole fresh pomegranate to make the sauce. I don’t think I’d ever use fresh pomegranate because the seed removal process seems time-consuming, so I’m glad I didn’t buy fresh. I eventually decided to create my own easier version of pomegranate sauce. I’ve been eating a lot of whole roasted chicken. It’s quick to prepare juicy and so delicious!

The pomegranate sauce is very simple and forgiving. If you want to add more of an ingredient feel free to do so. If you want to make it keto friendly or low carb, eliminate the sugar and use a sweetener like truvia then eliminate the cornstarch (this is basically the way to make pomegranate molasses). Pomegranate molasses is basically reduced pomegranate juice. If you want to make pomegranate molasses you will need to double the pomegranate juice ingredients minus the cornstarch. Once boiling, simmer for about an hour or until the sauce thickens and reduces to about a cup. Double the pomegranate sauce if you decide to eliminate the cornstarch.

If you are not up to whole roasted chicken, the glaze is also perfect for chicken wings, chicken drumsticks recipes, chicken thighs, baked chicken breast, salmon and more!

The whole chicken is super easy to prepare but it will take some time to roast the chicken as most oven roasted whole chicken recipes, but it’s so worth it. I really hope you can try this pomegranate glazed roasted chicken. I’m pretty sure you’ll love it! If you liked this post make sure you subscribe so you won’t miss future recipes!

If you make this pomegranate chicken, snap a photo and hashtag #whiskitrealgud on Instagram!! I would love to see it!

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Pomegranate Lime Glazed Roasted Chicken

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Author: April

Ingredients

Chicken

5 lb whole chicken butterflied and patted dry
Salt for taste: For a 5lb chicken I used 3 tsp salt. If you are using a smaller chicken use less salt.
1/2 tsp pepper
1 tsp onion powder
3 tbs olive oil
juice of one lime

Pomegranate sauce

2 cups pomegranate juice
1/4 cup dark brown sugar
1 tbs rice wine vinegar
3 pinches of ginger
1 tbs cornstarch
2 tsp honey
pinch of cayenne pepper
1/4 tsp Better Than Bouillon roasted garlic base or two cloves of garlic
1-2 pinches onion powder
1-2 tbs lime juice
salt for taste

Instructions

Preheat oven to 450 degrees Fahrenheit.
Season chicken all over with salt, pepper and onion powder.
Add olive and lime juice in a small bowl and mix well.
pour half of the lime olive mixture all over the front of the chicken then do the same for the back of the chicken making sure to get some of the mixture under the skin.
Place chicken in a large skillet or roasting pan covered for 25 minutes.
after 25 minutes, remove cover so the skin can crisp up. Cook for an additional 25 minutes or until the meat in the thigh runs clear when cut and base three times until chicken is finished. If you want to achieve the look of the chicken in the picture then once chicken is done base again then set to broil for 5-8 minutes. Leave the oven cracked a bit to to monitor the chicken.
While chicken is roasting, add all the pomegranate ingredients except the cornstarch and lime juice,to a small sauce pan over medium high heat until boiling. Set to low. Remove about 2 tablespoons on the pomegranate mixture from the saucepan and add it to a small bowl then add the cornstarch to the small bowl and mix until the clumps are gone. Set stove back to medium high until the sauce start to boil. Pour the cornstarch mixture back into the saucepan and mix well until the sauce thickens. Set to simmer once thicken for 5 minutes add 1 tbs of lime juice or more if you like. Use the pomegranate sauce to base the chicken and reserve the rest to add to the chicken once it's done.

Recipe Notes

To achieve the look of the chicken in this post,once chicken is done base again then set to broil for 5-8 minutes or until your desired look. Leave the oven cracked a bit to monitor the chicken.

If you want to make pomegranate molasses double the pomegranate sauce ingredients minus the cornstarch. Once boiling, simmer for about an hour or until the sauce thickens to one cup.

Crispy Smothered Chicken With Roasted Baby Bok Choy and Mushrooms

December 6, 2016 by April 14 Comments

Crispy but tender smothered chicken which isn’t soggy because it is not cooked in flour like most traditional smothered chicken recipes. The chicken is seared on both sides until it’s nice and crispy golden brown then baked.

Once done baking, the juices and sticky brown food bits from the chicken is used to make the delicious creamy gravy then it’s slathered all over the chicken. A unique addition to this recipe is healthy Chinese baby bok choy. Suprise! Baby Bok choy tastes great in non asian recipes too! For a nice side dish, add rice, cauliflower rice or mashed potatoes.

All keto friendly, you’ll just need to use a Keto Italian dressing for the Italian dressing chicken

This post may contain affiliate links to product I truly believe in and love.

I hope you had a happy Thanksgiving! Did you go Black Friday shopping? If so, I hope you found some good deals! I had a nice Thanksgiving. We went to my sisters house. I made peach cobbler for dessert. She made this amazing sage cornbread stuffing! I had to ask for the recipe. Boy was it good! I’m not even a big fan of stuffing either. My peach cobbler is good too! I really should get that post up before Christmas. There’s just so many things I want to post but I will get to them eventually!

I went out on Black Friday but not to shop. The shopping traffic was terrible though. I couldn’t wait to get back home.

I love chicken. Can you tell? I can’t get enough of it. There’s a new international market around the corner from my house that I absolutely love. I picked up so many goodies. The chicken is cheaper than regular grocery stores too. For instance, 6 pack of chicken thighs costed me only $3.33. I can’t find chicken thighs priced that low anywhere. I also picked up some purple yams. Gorgeous color. I’m dreaming of purple sweet potato pies for Christmas!

So yeah, I love chicken. I also love all kinds of vegetables. I just recently started liking peas. I hated them growing up. I have a delicious recipe that includes peas, rice and meatballs. I can’t wait to share. This year, I’ve been eating a good amount of Chinese greens called baby bok choy. I love it. It’s a Chinese cabbage but crunchy like lettuce. It’s really good for you too. Just one cup has only 9 calories and nearly no trace of fat but it still contains a good amount of fiber and protein and most of the essential vitamins and minerals. Again, I love vegetables, so I eat them just because they’re good. The health benefits are a great plus for me. I grew up eating freshly grown vegetables from my grandmothers garden. I loved most of them. There are still some vegetables that I don’t think I will ever like. For instance, beets. I’m still trying to like them but I think I’m on the verge of giving up.

This super easy smothered chicken recipe with baby bok choy and mushrooms you see here is, oh my goodness good! I don’t know why I never thought to add baby bok choy to a non Asian recipe before. I’m glad I did! Now I have so many other recipe ideas using it. The baby bok choy with the creamy gravy and crispy tender chicken is amazing! I’m getting hungry just thinking about it.

This recipe has BIG flavor using only staple ingredients that I’m sure you already have but you’ll probably have to go get the baby bok choy. No biggie right?! Traditional smothered chicken recipes will usually say to coat the chicken in flour first but I didn’t coat the chicken in flour because I don’t like soggy chicken. Instead of coating the chicken in flour, I like to sear the chicken first on both sides until nice golden and crispy then bake it. Once it’s done, I reserve some of chicken juices to make the creamy gravy. Here’s the quick breakdown of the recipe.

Ingredients:

6 chicken thighs with skin on

Salt and pepper for taste

3-4 tbs unsalted butter or vegetable oil

1 1/2 cup mushrooms (add more if you like)

3 cups water (or 3 cups of chicken broth)

3 tbs Better Than Bouillon Chicken Base if you aren’t using chicken broth

pinch or two of garlic

pinch or two of onion powder

3 tbs flour

2 tsp white wine

One bunch of baby bok choy (cleaned dried and cut lengthwise then quartered)

salt for taste

pepper for taste

Directions:

Season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve. Pop the chicken into a preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.

FYI, begin the baby bok choy about 10 minutes before the chicken is done so it’s finished around the same time as the chicken.

Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add chicken broth to the pan if you’re not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.

Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.

Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!

Note: I totally recommend Better Than Bouillon. It’s rich ,thick and flavorful. I don’t think I can live without it now. Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!

Smothered Chicken With Roasted Baby Bok Choy

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique) beef with broccoli with a twist,or maybe cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce , Italian dressing chicken (one of my favs).

All keto friendly, you’ll just need to use a Keto Italian dressing for the Italian dressing chicken

Smothered Chicken With Roasted Baby Bok Choy

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Crispy but tender smothered chicken which isn't soggy because it's not cooked in flour like most traditional smothered chicken recipes. The chicken is seared on both sides until it's nice and golden brown then baked. Once done baking, the juices and sticky brown food bits from the chicken is used to make the delicious creamy gravy then it's slathered all over the chicken. A unique addition to this recipe is healthy Chinese baby bok choy. Baby bok choy in a non asian recipe, you might ask?! Yes, I did that! Baby bok choy actually complements this dish so well. For a nice side dish, add rice or mashed potatoes.

Author: April

Ingredients

6 chicken thighs with skin on
Salt and pepper for taste
3-4 tbs unsalted butter or vegetable oil
1 1/2 cup mushrooms
3 cups water or 3 cups of chicken broth
3 tbs Better Than Bouillon Chicken Base or see above ingredient for chicken broth if you don't have Better Than Bouillon
pinch or two of garlic
pinch or two of onion powder
3 tbs flour
2 tsp white wine
One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
salt for taste
pepper for taste

Instructions

Preheat oven to 450 Degrees F.
Season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve.
Place the chicken into the preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.
Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add chicken broth to the pan if you're not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.
Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.
Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!
Note: I totally recommend Better Than Bouillon Chicken Base . It's rich ,thick and flavorful. I don't think I can live without it now. Check out my review in my previous post. Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!

Recipe Notes

FYI, begin the baby bok choy about 10 minutes before the chicken is done so it's finished around the same time as the chicken.

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smothered-chicken-with-baby-bok-choy-better-than-bouillon

One Pan Apple Cider Glazed Roasted Butterflied Chicken With Rice

November 23, 2016 by April 23 Comments

This post is sponsored by Better Than Bouillon and Swiss Diamond.
I only review products I truly love and believe in.

I just had to post another apple cider chicken recipe. This one is just as amazing as my last recipe.
One pan is all it takes to make this seared juicy and moist Apple Cider Roasted Butterflied Chicken and Rice Bake.
The rice gets its delicious flavor from the chicken juices and a chicken base.
Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze.

That glaze!

Growing up, my grandmother would make our big family one pan meals all the time. One of my favorite meals was her one pan chicken and rice bake. She baked that rice right underneath the chicken pieces. She would mix garlic, herbs and melted butter and drizzle that goodness all over the chicken. As the chicken baked, the juices from the chicken would seep into the rice which made the rice taste so rich and flavorful! MMMmm. It was such a delicious fulfilling meal. I’m getting hungry just thinking about it! My other favorite meal was her grits cheese eggs and bacon. I’ve came up with my own version and it’s delicious! Stay tuned for that recipe.

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze_-copy

Back then, my grandmother didn’t use chicken broth to cook her rice, she used plain ole water. But if you tasted it, you would think she used broth. I guess, in a way, it was a self brothing type recipe, since the juices from the chicken DID flavor the rice right??

Thanks to my grandmother, these days, I am always coming up with new delicious, improved and simplified ways to make my meals. That’s why I was very pleased when I was contacted by Better Than Bouillon to come up with a recipe using their products. I put on my thinking cap and came up with this amazing one pan butterflied chicken rice bake. The instructions on the jar mentioned only 1 tsp is needed per 8 oz, however, you can adjust the taste to your liking. I used about two cups of water for the rice then added 2 and 1/4 teaspoon of chicken broth. I used a bit of their broth in the apple cider brine, then about 2 1/4 tsp in the rice water and EVEN in the Apple Cider Thyme White Wine Glaze! Results: Full of FLAVOR!

butterflied-roasted-chicken-and-rice-bake-with-apple-cider-thym-white-wine-glaze_-4-copy

Two main ingredients include chicken meat and it’s natural juices. I am no longer going to haul heavy boxes of chicken broth from the grocery store all the time. I am going to stick with the Premium Better Than Bouillon Roasted Chicken Base from now on. It’s high quality and a thick base. You don’t need to use a lot of the chicken base. A little goes a a long way and it will last you months, so you don’t have to worry about spending too much on chicken broth anymore. It tastes and looks very close to homemade chicken broth too! I love homemade chicken broth but I don’t always have time to make it. I’m already picturing myself in the future reaching for Better Than Bouillon products instead of boxed chicken broth now.

You don’ have to restrict yourself to only soup, as you can see in my recipe. You can use it to add depth to all types of foods like, sauces, glaze (as I did), marinades, seasonings, and more! I love their premium chicken base but if you are looking for other bases, Better Than Bouillon has many other delicious flavors to satisfy everyone’s taste-buds. If you are trying to eat healthier or if you are a vegan you can use their vegetarian options here and here.

I also received a Swiss Diamond Nonstick Square Casserole with Lid. I figured my butterflied chicken and rice bake would be perfect for this review because I was able to use the cookware on the stove and in the oven. I tried a couple other recipes as well. The Swiss Diamond Nonstick Square Casserole is definitely NON-STICK guys! Everything I cooked in this pan came out perfectly. As I sauteed the mushrooms, they were literally sliding all over the pan. When I removed the chicken after searing it, the pan still looked great. Then I popped it into the oven. The Swiss Diamond Nonstick Square Casserole Pan cooked everything evenly. Doesn’t it look delicious?

I just knew clean up was going to be a breeze. I added a bit of detergent and rinsed with warm water and literally only used paper towel to wipe it clean. I was right. Super easy clean up. If only all my pots and pans cleaned as quick and easy as the Swiss Diamond cookware, I’d love to wash dishes!

Per Swiss Diamond,
“Swiss Diamond is changing the way home chefs cook every day. The Nonstick Square Casserole with Lid is no exception. Its square shape allows for a larger 5.3-qt cooking capacity, as well as easily fitting next to other pans in the oven. This pan is perfect for that big Thanksgiving meal where you already have enough to wash: take this casserole dish from the stove top to the oven (safe up to 500 F) to the dinner table for serving. Once dinner is done, Swiss Diamond‘s patented diamond-reinforced nonstick coating helps with the cleanup too. Simply use warm water and soap and the pan comes clean with ease. Use the included heat tempered lid to control the moisture level in and out of the oven.”

The reviews for both of these products are excellent. Better Than Bouillon products are high quality, flavorful and a little goes a long way. The Swiss Diamond Nonstick Square Casserole With Lid is high quality as well, durable, cooks food evenly, easy and quick clean up and will last you years. I’m pretty excited to have received these items. Christmas is just around the corner. Swiss Diamond’s cookware would be a perfect gift for you or a loved one this holiday.

I hope you and your family have a very Happy Thanksgiving!

This post is sponsored by Better Than Bouillon and Swiss Diamond. Thanks so much for reading my blog and supporting the companies I believe in and love. By supporting the companies I review, it allows me to create unique recipes for you. All opinions are always my own.

Apple Cider Butterflied Chicken With Apple Cider Thyme White Wine Glaze

Prep Time

1 d

Cook Time

40 mins

Total Time

1 d 40 mins

I just had to post another apple cider chicken recipe. This one is just as amazing as my last recipe. One pan is all it takes to make this seared juicy and moist butterflied chicken with rice. The rice gets its delicious flavor from the the chicken juices and a chicken base. Once done, the chicken is glazed with a delicious apple cider thyme white wine glaze. By April Ronnecke Boller

Author: April

Ingredients

For the brine:

4 lb whole chicken butterflied
2 tsp Premium Better Than Bouillon Roasted Chicken Base
3 tbs salt
1 tsp minced garlic
4 sprigs of thyme
1 cup water
3 tbs milk
4 cups of apple cider

Chicken Seasoning

Salt for taste
Pepper for taste
4 tbs softened butter
2 1/4 tsp Premium Better Than Bouillon Roasted Chicken Base
1/4 tsp onion powder
2 cups of sliced mushrooms
5-6 sun dried tomatoes in oil diced
1/8 cup thinly slice carrots
1 cup uncooked rice
2 cups water
1 tsp oil for the mushrooms
1 tbs oil

For the Apple Cider Thyme Wine Glaze

2 cups apple cider juice
2 springs thyme
1/4 tsp Premium Better Than Bouillon Roasted Chicken Base
1/2 to 1 tbs of white wine

Instructions

Preheat oven to 425 degrees F.

For the Brine

Place one sprig of thyme under the skin of each breast and thigh. Add all the brine ingredients to a large bowl big enough to fit the butterflied chicken. Mix and add the butterflied chicken. Brine for 24 hours.

Cooking steps

Remove chicken from brine. Discard Brine. With paper towel pat the chicken dry. Add all the softened butter under the skin of each chicken breast and thighs.
Add 1 tsp of oil to a Swiss Diamond Nonstick Casserole or a stove to oven pan that's big enough for the chicken over medium high heat then immediately add the mushrooms. Cook mushrooms for about 1 minute. Remove the mushrooms and set to the side.
Add 1 tbs of oil to the same pan. Place butterflied chicken skin side down. Sear for about 3-4 minutes on each side. If chicken is browning too fast reduce the heat. Remove chicken carefully and set to the side.
Remove most of the oil from the pan. Add the water and the Premium Better Than Bouillon Roasted Chicken Base and just a bit of salt for taste. Pour the rice, carrots and sun dried tomatoes into the pan and spread it evenly. Place the chicken back into the pan over the rice. Place the lid or foil on. Bake for 35 to 40 minutes or when the thickets part of the thigh is cut and juice runs clear.

For the Glaze

Add all the ingredients into a small sauce pan over high heat until boiling. Reduce and simmer to 1/4 cup about 20 -30 minutes.
*optional. Once the chicken is finished baking remove the lid or foil and set oven to broil for about 2-3 minutes.
Remove pan and brush the glaze all over the chicken.

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Peach Chipotle Honey Wings

July 21, 2016 by April 16 Comments

Peach Chipotle Honey Wings will be loved by your entire family and friends!

These sticky peachy, crispy, sweet and tangy wings with a bit of a kick, are so easy and a cinch to make!

Done in under 30 minutes! Winning! The best wing choice for game day!

I seriously love wings! Fried, baked, slow cooked. I loved them all, but my favorite type is fried or baked wings coated with a nice sticky glaze.

I should be ashamed of myself. I couldn’t stop eating these peach chipotle honey wings but I’m not!

Sorry, but sometimes I have no self-control when it comes to wings. These wings are so addictive! I think I ate several of them in on sitting.

I had such a hard time trying to save a decent amount to share with my fam!

I wish my teen was home at the time I made these wings, so he could smack them out of my hand.

Please excuse me for my uncontrollable wing habit!

These sticky peach chipotle honey wings are sure to wow your family and friends. The flavor is superb! They are some seriously bada** wings. When you make them for game day, make sure you make a bunch because everyone will devour them immediately then come back for more! Make enough, so you don’t get those sad faces from your guest when you tell them, you don’t have any left.

No more peach wings! That would be a bummer! 🙁

Please don’t waste your hard earned money at the restaurant.

You can easily make these delicious sticky peach chipotle honey wings in under 30 minutes!

Peach Chipotle Honey Wings

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Peach Chipotle Honey Wings will be loved by your entire family! These sticky peachy, crispy, sweet and tangy wings with a bit of a kick, are a cinch to make and can be finished in under 30 minutes! Recipe by April Boller

Cuisine: Chicken

Author: April

Ingredients

Wings

2.5 lbs wingettes
2 1/2 tsp salt
1 tsp pepper
1/3 cup flour
oil

Peach Chipotle Sauce

2 cups peach preserves plus 4 tbs more
1 tbs brown sugar
2 chipotles in adobe sauce
4 tsp adobo sauce
1 tbs honey
1 tsp apple cider vinegar
1-2 tsp salt
1-2 tsp pepper
Add more salt and pepper if needed

Instructions

For the wings: Season wings then add wings to a large mixing bowl.
Add flour to the mixing bowl and coat flour with chicken. Let it set for 10 minutes
While chicken is setting start on the sauce.
For the sauce: Add all the sauce ingredients to a bowl and mix very well. If you have a blender add all the sauce except the 4 tbs sauce into a blender to mix the sauce quicker. I suggest the blender technique (if you have one) so you won't have to stir as much. Pour sauce into the pot and add the rest of the 4 tbs of unmixed peach preserves. Pour the sauce into a pot over medium high heat. Stirring frequently if a blender wasn't used to mix the sauce otherwise stir occasionally. Once the sauce starts to boil set stove to low to simmer for 5 minutes. Pour the sauce into a large bowl. Go back to the wings.
For the wings: Deep fry wings according to your deep fryer manufacturers directions.
If you are frying on the stove heat 2 inches of oil in a large frying pan over medium-high heat. Fry the wings in batches once the oil reaches 350 degrees. Fry until golden brown and cooked through, 5-8 minutes.
Add wings to the bowl with the peach chipotle honey sauce and coat well. Serve.

If you’re a wing or chicken addict like me then today is your lucky day. I have a couple other favorite chicken recipes you will love!

Carrot Honey Ginger Wing

Carrot as a base for sauce? Correct, but so delicious!

Blueberry Honey Ginger Wings

Easy Vietnamese Caramel Chicken

Try the sauce out on wings if you like! It’s fantastic!

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Akoho sy Sakamalao / Madagascar Chicken

May 4, 2015 by April 6 Comments

Hey hey hey! I wanted to get this one posted right away because I know my readers would love this recipe. Anyway, I wanted to try out something different with chicken and found a pretty interesting sounding recipe. This recipe is called Akoho sy Sakamalo. It’s an Madagascar staple which is served with rice. The chicken is rubbed with ginger, lemon zest and garlic for two hours or overnight in the fridge, ( I prefer overnight) then cooked in coconut oil with peppers.

I was a little unsure about the coconut oil because I have only used it for oil pulling and for hair care. I never liked anything cooked with it either but I was so surprised this chicken was sooooooo so good. I cut the chicken up and mixed it with rice then gave it to my 2 yr old, 10 minutes later it was gone! I was so shocked, since he’s Mr. Picky Boy! I’m definitely making this chicken again. Maybe I should start posting more international recipes on the blog weekly. I think that would be pretty interesting. What do you think?

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Akoho misy Sakamalao (Madagascar Chicken)

Prep Time

1 d

Cook Time

1 hr

Total Time

1 d

Servings: 8

Author: April

Ingredients

4 Leg Quarters I separated the leg from thigh,but it's usually cooked as leg quarters
2 inches of fresh ginger peeled and grated
Zest of one lemon
3 garlic cloves finely minced
1 Half of an onion diced
Salt to taste
Pepper to taste
1/3 cup of coconut oil
1 Orange bell pepper sliced

Instructions

Season Chicken with salt and pepper.
Rub lemon zest, ginger and garlic all over the chicken.
Place in fridge to marinate overnight.
Add coconut oil to a large skillet over medium heat.
Brown the chicken on both sides (takes about 15 mins) over medium high heat.
Once chicken is done remove chicken from the pan and put it to the side.
Add the peppers and cook until softened then add the chicken back to the pan and simmer for 45 mins until you notice the chicken falling off the bone.
Serve over rice.

Recipe adapted from Global Table Adventure

Slow Cooker Cajun Turkey Breast With Maple Glaze

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MEET APRIL

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MEET APRIL

*Amazon Associates Disclosure*

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