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UA-52142469-1
THE FOODIE KITCHEN
RECIPES & COOKBOOKS
CHICKEN RECIPES
Peruvian Roast Chicken (Pollo a la Brasa)
Juicy, flavorful, and roasted with bold Latin spices.
Ingredients:
1 whole chicken (about 3–4 lbs)
2 Tbsp olive oil
1 Tbsp lime juice
4 cloves garlic, minced
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
½ tsp black pepper
Instructions:
Mix olive oil, lime juice, garlic, paprika, cumin, oregano, salt, and pepper. Rub all over chicken.
Marinate at least 2 hours (or overnight).
Preheat oven to 425°F (220°C). Place chicken on a rack in a roasting pan.
Roast 50–60 min, basting once, until skin is crisp and juices run clear.
Rest before carving. Serve with a green sauce or roasted potatoes.
Chef’s Tip:
Double the marinade and use it on potatoes or veggies, too!
Ingredients:
1 whole chicken (about 3–4 lbs)
2 Tbsp olive oil
1 Tbsp lime juice
4 cloves garlic, minced
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
½ tsp black pepper
Instructions:
Mix olive oil, lime juice, garlic, paprika, cumin, oregano, salt, and pepper. Rub all over chicken.
Marinate at least 2 hours (or overnight).
Preheat oven to 425°F (220°C). Place chicken on a rack in a roasting pan.
Roast 50–60 min, basting once, until skin is crisp and juices run clear.
Rest before carving. Serve with a green sauce or roasted potatoes.
Chef’s Tip:
Double the marinade and use it on potatoes or veggies, too!
Greek Lemon-Oregano Chicken
Bright and zesty with classic Mediterranean herbs.
Ingredients:
4 boneless, skinless chicken breasts
2 Tbsp olive oil
2 lemons, juiced and zested
3 cloves garlic, minced
2 tsp dried oregano
½ tsp salt
½ tsp black pepper
Instructions:
Combine olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
Pour over chicken in a shallow dish; marinate 30 minutes.
Grill or broil chicken 5–7 min per side, until cooked through.
Serve with extra lemon wedges and fresh salad.
Chef’s Tip:
Great for meal prep—leftovers are perfect in wraps or salads.
Ingredients:
4 boneless, skinless chicken breasts
2 Tbsp olive oil
2 lemons, juiced and zested
3 cloves garlic, minced
2 tsp dried oregano
½ tsp salt
½ tsp black pepper
Instructions:
Combine olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
Pour over chicken in a shallow dish; marinate 30 minutes.
Grill or broil chicken 5–7 min per side, until cooked through.
Serve with extra lemon wedges and fresh salad.
Chef’s Tip:
Great for meal prep—leftovers are perfect in wraps or salads.
Indian Butter Chicken (Murgh Makhani)
Creamy, mildly spiced, and totally irresistible.
Ingredients:
1 lb boneless, skinless chicken thighs, cubed
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
2 Tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 cup heavy cream or coconut milk
Salt & pepper
Instructions:
Marinate chicken in yogurt, lemon, garam masala, turmeric, and cumin for at least 1 hour.
In a pan, melt butter; sauté onion and garlic until soft.
Add marinated chicken, cook until browned.
Stir in tomato puree, cream, salt, and pepper. Simmer 15–20 min, until thick and creamy.
Serve with rice or naan.
Chef’s Tip:
Add a pinch of sugar for extra smoothness or extra chili for heat!
Ingredients:
1 lb boneless, skinless chicken thighs, cubed
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
2 Tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 cup heavy cream or coconut milk
Salt & pepper
Instructions:
Marinate chicken in yogurt, lemon, garam masala, turmeric, and cumin for at least 1 hour.
In a pan, melt butter; sauté onion and garlic until soft.
Add marinated chicken, cook until browned.
Stir in tomato puree, cream, salt, and pepper. Simmer 15–20 min, until thick and creamy.
Serve with rice or naan.
Chef’s Tip:
Add a pinch of sugar for extra smoothness or extra chili for heat!
Thai Coconut Chicken Soup (Tom Kha Gai)
Creamy, tangy, and bursting with Southeast Asian flavor.
Ingredients:
1 lb chicken breast, thinly sliced
4 cups chicken broth
1 can (13.5 oz) coconut milk
3 kaffir lime leaves (optional)
1 stalk lemongrass, smashed and chopped
1-inch piece fresh ginger or galangal, sliced
1 cup mushrooms, sliced
2 Tbsp fish sauce
2 Tbsp lime juice
1–2 Thai chilies, sliced (optional)
Fresh cilantro for garnish
Instructions:
In a pot, combine broth, coconut milk, lime leaves, lemongrass, and ginger. Simmer 5 minutes.
Add chicken and mushrooms. Cook until chicken is cooked through.
Stir in fish sauce, lime juice, and chilies to taste.
Serve hot, garnished with fresh cilantro.
Chef’s Tip:
For more richness, add extra coconut milk. Swap chicken for tofu for a vegetarian version!
Ingredients:
1 lb chicken breast, thinly sliced
4 cups chicken broth
1 can (13.5 oz) coconut milk
3 kaffir lime leaves (optional)
1 stalk lemongrass, smashed and chopped
1-inch piece fresh ginger or galangal, sliced
1 cup mushrooms, sliced
2 Tbsp fish sauce
2 Tbsp lime juice
1–2 Thai chilies, sliced (optional)
Fresh cilantro for garnish
Instructions:
In a pot, combine broth, coconut milk, lime leaves, lemongrass, and ginger. Simmer 5 minutes.
Add chicken and mushrooms. Cook until chicken is cooked through.
Stir in fish sauce, lime juice, and chilies to taste.
Serve hot, garnished with fresh cilantro.
Chef’s Tip:
For more richness, add extra coconut milk. Swap chicken for tofu for a vegetarian version!
French Coq au Vin
Classic French comfort—chicken braised with wine, mushrooms, and herbs.
Ingredients:
2 lbs chicken thighs and drumsticks
4 strips bacon, chopped
1 onion, chopped
2 carrots, sliced
2 cups red wine
1 cup chicken broth
1 cup mushrooms, quartered
2 cloves garlic, minced
2 Tbsp tomato paste
1 bay leaf
2 tsp thyme
Salt & pepper
Instructions:
Brown bacon in a large pot; remove and set aside.
Brown chicken in bacon fat; set aside.
Sauté onion, carrots, mushrooms, and garlic. Add tomato paste.
Return chicken and bacon; add wine, broth, bay leaf, and thyme.
Simmer, covered, 45–50 minutes until chicken is tender.
Season with salt and pepper; serve with crusty bread.
Chef’s Tip:
For extra depth, add a splash of brandy or cognac when sautéing.
Ingredients:
2 lbs chicken thighs and drumsticks
4 strips bacon, chopped
1 onion, chopped
2 carrots, sliced
2 cups red wine
1 cup chicken broth
1 cup mushrooms, quartered
2 cloves garlic, minced
2 Tbsp tomato paste
1 bay leaf
2 tsp thyme
Salt & pepper
Instructions:
Brown bacon in a large pot; remove and set aside.
Brown chicken in bacon fat; set aside.
Sauté onion, carrots, mushrooms, and garlic. Add tomato paste.
Return chicken and bacon; add wine, broth, bay leaf, and thyme.
Simmer, covered, 45–50 minutes until chicken is tender.
Season with salt and pepper; serve with crusty bread.
Chef’s Tip:
For extra depth, add a splash of brandy or cognac when sautéing.
Jamaican Jerk Chicken
Spicy, smoky, and perfect for grilling—Caribbean flavor in every bite.
Ingredients:
4 chicken legs (drumsticks and thighs)
2 Tbsp vegetable oil
1 Tbsp allspice
2 tsp thyme
1 tsp cinnamon
1 tsp cayenne pepper
2 tsp brown sugar
4 green onions, chopped
3 cloves garlic, minced
1 Scotch bonnet pepper (or habanero), seeded and chopped
1 Tbsp soy sauce
Salt & pepper
Instructions:
Blend all marinade ingredients into a paste. Rub all over chicken.
Marinate at least 2 hours, preferably overnight.
Grill chicken over medium heat, turning often, 35–40 min until cooked through and slightly charred.
Serve hot, with lime wedges and rice.
Chef’s Tip:
Tone down the heat by using half a pepper, or swap for jalapeño if Scotch bonnet is too spicy.
Ingredients:
4 chicken legs (drumsticks and thighs)
2 Tbsp vegetable oil
1 Tbsp allspice
2 tsp thyme
1 tsp cinnamon
1 tsp cayenne pepper
2 tsp brown sugar
4 green onions, chopped
3 cloves garlic, minced
1 Scotch bonnet pepper (or habanero), seeded and chopped
1 Tbsp soy sauce
Salt & pepper
Instructions:
Blend all marinade ingredients into a paste. Rub all over chicken.
Marinate at least 2 hours, preferably overnight.
Grill chicken over medium heat, turning often, 35–40 min until cooked through and slightly charred.
Serve hot, with lime wedges and rice.
Chef’s Tip:
Tone down the heat by using half a pepper, or swap for jalapeño if Scotch bonnet is too spicy.
Ready for seconds?
Dive into the complete Chicken Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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