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Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours. Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill, and cook for approximately 5 minutes on each side. For the sandwiches
Get the Grilled Yogurt-Marinated Chicken recipe from Prevention. Per serving: 352 cal, 39 g pro, 2 g carb, 1 g fiber, 1 g sugars (0 g added sugars), 20 g fat (5.5 g sat fat), 126 mg chol, 569 mg ...
Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue ...
POUR broth into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min. Remove chicken from broth. GRILL or broil chicken 15 min. or until done, turning and brushing often with broth. Discard remaining broth.
As its name suggests, this recipe draws from two classic dishes: chicken paillard and chicken saltimbocca. Crispy prosciutto, sage and aged balsamic make the chicken dinner feel special, even ...
Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. [1] [2] It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. [6]
Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until ...