Category: Chicken

Ranch Chicken Wings (Oven & Air Fryer)

Ranch Chicken Wings are zesty with a crispy skin. I recommend dipping in your favorite sauce or buffalo sauce to complete the experience but these wings are pretty good naked. Wings are one of my families favorite good time hanging out go to meals and this recipe is worth inclusion. The meat is still juicy and the skin has just the right amount of sizzle to it making this a wing worth your time and the money. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have the plate full of these Ranch Chicken Wings today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. My favorite dip is a traditional hot wings, one of my boys prefers a sweet or smokey bbq sauce and my husband loves ranch or blue cheese. My point is, these are great with anything as they are a good foundation to build a nice meal around. I hope you try them and I hope you enjoy them. Thanks for visiting and see you again soon.

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Preheat the oven or air fryer to 400°F.  Clean and pat the chicken dry with a paper towel. Place wings in a bowl. Coat the wings with mayonnaise.

Then, add ranch seasoning and mix until the poultry is well coated. 

Transfer the wings to a baking sheet or air fryer basket (be sure to space them apart).

Oven: cook for 30 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. Air Fry:  cook for 22-24 minutes (make sure to flip half way, 11-12 minutes per-side) or until the skin is crispy and golden brown . 

Flip half way

Serve with buffalo sauce. ENJOY!

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Ranch Chicken Wings

Zesty Ranch Chicken Wings are fall off the bone tender and extremely tasty with a well seasoned crispy skin.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine American
Servings 6
Calories

Ingredients
  

  • 3 lbs chicken wings
  • ½ cup mayonnaise
  • 4 tbsp ranch seasoning

Instructions
 

  • Preheat the oven or air fryer to 400°F. 
  • Clean and pat the chicken dry with a paper towel. Place wings in a bowl.
  • Coat the wings with mayonnaise. Then, add ranch seasoning and mix until the poultry is well coated.
  • Transfer the wings to a baking sheet or air fryer basket (be sure to space them apart).
  • Oven: cook for 30 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. 
    Air Fry:  cook for 22-24 minutes (make sure to flip half way, 11-12 minutes per-side) or until the skin is crispy and golden brown . 

Serve with buffalo sauce. ENJOY!

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    Chipotle Chicken Wrap with Chipotle Sauce

    Chipotle Chicken Wraps with Chipotle Sauce are so creamy and delicious you will love the mouthwatering heat and the southwestern flavors. Delicious tasty and good to the last bite, this easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect as a sit down meal or an on the go wrap for lunch at work. Quick and tasty this recipe will put smiles on everyones face as they grab one or two for starters. I made this a few times to get the sauce where it is the way we like it. If you like Chipotle Sauce you will enjoy this Chicken wrap.

    Watch the video and follow the instructions below to have these Chipotle Chicken Wraps on the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to cut back on the peppers in the Adobo if you want to reduce the heat or add more if you love to feel the burn. Thanks for visiting and see you again soon.

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    Clean & pat the chicken breasts dry with paper towel(s). Slice the chicken breast. Transfer the sliced chicken to a bowl.

    Add all the marinade seasonings to the bowl with the chicken. Rub the seasoning mix all over the chicken breast.

    Marinate for 30 minutes.

    Heat the skillet or non-stick pan to medium-high heat. Add olive oil and wait for 30-45 seconds or until hot. Cooking in batches: Cook the chicken for 5-8 minutes or until the internal chicken reaches 165°F.

    Set aside and repeat with the rest of the chicken.

    Place all the ingredients in a food processor or blender.

    Blend for 60-75 seconds or until smooth. Season with salt if needed.

    Add chopped lettuce, chopped tomatoes, chopped onions on top of the tortilla. You can add anything you like. Top with the cooked chicken. Generously spoon the chipotle sauce over the chicken.

    Spicy yet smooth and creamy Chipotle Chicken Wrap is an extremely delicious southwestern style meal everyone will enjoy.

    Enjoy!

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    Chipotle Chicken Wrap with Spicy Sauce

    Spicy yet smooth and creamy Chipotle Chicken Wrap is an extremely delicious southwestern style meal everyone will enjoy.
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Appetizer, Low Carbs, Main Course, Snack
    Cuisine Hispanic
    Servings 6
    Calories

    Ingredients
      

    Marinate

    • 2 lbs chicken breasts boneless & skinless
    • 2 tbsp lime juice only
    • 2 tsp ground cumin
    • 1 tsp ground chipotle
    • 1 tsp salt
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp Mexican oregano
    • 1 tsp paprika
    • ½ tsp black pepper

    Chipotle Sauce

    • ¾ cup mayonnaise full fat
    • ½ cup sour cream or Mexican crema
    • ½ cup chopped cilantro
    • ⅓ cup chopped onion
    • ½ tsp salt
    • 7 oz chipotle peppers with adobo sauce
    • 3 garlic cloves

    Instructions
     

    • Clean & pat the chicken breasts dry with paper towel(s). Slice the chicken breast. Transfer the sliced chicken to a bowl.
    • Add all the marinade seasonings to the bowl with the chicken. Rub the seasoning mix all over the chicken breast. Marinate for 30 minutes.
    • Heat the skillet or non-stick pan to medium-high heat. Add olive oil and wait for 30-45 seconds or until hot. Cooking in batches: Cook the chicken for 5-8 minutes or until the internal chicken reaches 165°F. Set aside and repeat with the rest of the chicken.

    Chipotle Sauce

    • Place all the ingredients in a food processor or blender. Blend for 60-75 seconds or until smooth. Season with salt if needed.

    Assemble

    • Preheat the non-stick pan or skillet (no oil) to medium-high heat. Wait until it gets pretty hot. Add flour or corn tortilla. Cook for 30-45 seconds then, flip and cook for another 30-45 seconds or until slightly golden brown. Set aside.
    • Add chopped lettuce, chopped tomatoes, chopped onions on top of the tortilla. You can add anything you like. Top with the cooked chicken. Generously spoon the chipotle sauce over the chicken.

    Serve and enjoy.

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      Oven Roasted Chicken Shawarma

      Delicious homemade Chicken Shawarma is juicy, tender and very flavorful. This is a comfort meal that is extremely tasty and fun to eat. Wrapped in warm tender Pita Bread and full of authentic Mediterranean chicken, this dish is a “must have” addition to your home cooking rotational menu. My children and husband love this meal. It’s so good they will eat the left overs for days without complaint. 

      Wonderfully well-marinated, delicious chicken that is brought to eatable perfection through the gentle kiss of a controlled direct flame that will bring joy and satisfaction to your next foodlicious experience. Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. If you like Mediterranean food, I suggest you double the recipe so you will have plenty of leftovers on the ready as you make this weeks eating that much easier.

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      Seasoning Ingredients

      Mix everything together

      Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. Pour in lemon juice and olive oil. Mix until well coated.

      In a small bowl: mix all the seasoning ingredients together except for the red onions. Pour the seasoning mixture into the ziplock bag or container with the chicken.

      Mix until evenly coated. Let marinate for at least 3 hours, preferably overnight. 

      Add sliced red onions to the marinated chicken. Mix everything together.

      Place chicken in a single layer on the baking sheet. Place the onions around the chicken (not on top of the chicken).

      Cook for 35 minutes or until the internal temperature reaches to 165°F . If you want the chicken to be a little more crispy, broil on high for 2-4 minutes (keep an eye on it). 

      Rest for 5 minutes before slicing.

      Place the drained cucumber, yogurt, minced garlic, lemon juice, dill and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.

      Fill the pita bread in this order: nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes, sliced cucumbers and top with chicken.

      Best when served freshly made! Enjoy!

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      Oven Roasted Chicken Shawarma

      Authentic Oven Roasted Chicken Shawarma is comforting and delicious.
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      Prep Time 10 minutes
      Cook Time 45 minutes
      Total Time 55 minutes
      Course Main Course
      Cuisine Mediterranean
      Servings 8
      Calories

      Ingredients
        

      • 8 chicken thighs boneless & skinless
      • ⅓ cup extra virgin olive oil
      • ⅓ cup lemon juice
      • ½ tbsp ground cumin
      • ½ tbsp ground turmeric
      • ½ tbsp ground coriander
      • ½ tbsp garlic powder
      • ½ tbsp paprika
      • 1 tsp salt
      • ½ tsp pepper
      • 1 red onion (sliced) optional

      Tzatziki Sauce

      • ½ english cucumber
      • ½ lemon juice +/- ~ 2 tbsp
      • 3 garlic cloves grated or finely minced
      • 1 tbsp olive oil
      • 1 tsp fresh dill chopped
      • salt & pepper

      Pita Bread

      Sliced Fresh Tomatoes

      Chopped Green Lettuce

      Instructions
       

      • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
      • Pour in lemon juice and olive oil. Mix until well coated.
      • In a small bowl: mix all the seasoning ingredients together except for the red onions. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 3 hours, preferably overnight.

      Oven

      • Preheat the oven to 425°F.
      • Add sliced red onions to the marinated chicken. Mix everything together.
      • Grease the baking sheet (13" x 18") with olive oil. Place chicken in a single layer on the baking sheet. Place the onions around the chicken (not on top of the chicken).
      • Cook for 35 minutes or until the internal temperature reaches to 165°F . If you want the chicken to be a little more crispy, broil on high for 2-4 minutes (keep an eye on it). Rest for 5 minutes before slicing.

      Tzatziki Sauce

      • Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10 minutes, this helps remove excess water. Squeeze the grated cucumber to remove additional water.
      • Place the drained cucumber, yogurt, minced garlic, lemon juice, dill and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.

      Layering the Shawarma

      • Preheat the oven to 275°F (135°C). Place the pita bread in the oven for 1-2 minutes or until warm (careful not to over heat, you don't want the bread to become "toasted"). Remove the pita bread from the oven.
      • Fill the pita bread in this order: nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes, sliced cucumbers and top with chicken. (see video for reference)

      Best when served freshly made! Enjoy!

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        Chicken Pot Pie

        Creamy and delicious Chicken Pot Pie surrounded by a buttery and flakey shell that brings comfort and flavor with each harmonious bite. This affordable and easy to make selection is perfect as a sit-down east or a lunch on the go.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. The baked aroma of stewing vegetables, chicken and pie crust are as pleasing as they are inviting. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this dish classic homemade Chicken Pot Pie today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy stewed to perfection Chicken Pot Pie with the perfect pie crust is something that everyone will enjoy! Thanks for visiting and see you again soon.

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        Heat a separate sauce pan to medium-high. Melt the butter. Then sauté the onion, celery, and carrots for 4-5 minutes or until fragrant. Lastly, add garlic and cook for an additional 30 seconds or until fragrant.

        Add flour and mix until ingredients are well coated.

        Pour half of the broth in the pan and mix. Then pour the rest of the broth while continuing to mix everything together.

        Turn the heat down to medium. Add salt, pepper and heavy whipping cream. Then continue to mix everything together.

        Add cooked chicken, continuing to mix. Add frozen peas and mix. Cook for 7-10 minutes or until it thickens. Season with salt & pepper to taste. Remove from the heat. Let cool for 15 minutes.

        In a 9″ pie pan: roll out the crust, place it in the pan. Gently press the crust against the pan (bottom and sides). Add filling in to the pan.

        Top with the second pie crust. Tuck the top of the crust underneath the crust edges (see video for reference). Then, flute or crimp the crust. 

        Egg wash: in a small bowl, add the egg and water. Whisk until well combined. Brush the egg wash over the surface of the pie crust. Cut 5-6 slits on top of the pie shell. Sprinkle with kosher salt.

        Bake at 375°F for 45 minutes or until golden brown. After 20 minutes, cover the edges of the crust with aluminum foil (to prevent burning). Tip: fold the rectangular foil in half, cut a semicircle out of the the middle. Unfold the foil and you should have circular opening in the foil just big enough to cover the pie edges.

        Remove from the oven. Discard the foil. Let rest for 10 minutes before serving.

        Enjoy!

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        Chicken Pot Pie

        Buttery rich fluffy crust that crumbles into a stew of delicious Chicken Pot Pie with rich creamy flavors and textures.
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        Prep Time 15 minutes
        Cook Time 1 hour
        Total Time 1 hour 15 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • 9" pie pan

        Ingredients
          

        • 1 lb chicken breast (2) 3 cups of cooked chicken
        • 2 cups unsalted/low-sodium chicken broth
        • 1 cup fresh or frozen peas
        • ½ cup heavy whipping cream
        • ¼ cup unsalted butter
        • ⅓ cup all-purpose flour
        • 1 ½ tsp salt
        • ½ tsp pepper
        • 1 onion chopped
        • 2 carrots chopped
        • 2 celery ribs chopped
        • 3 garlic cloves minced

        Egg Wash

        • 1 egg
        • 1 tbsp water
        • Kosher salt

        Crust

        • 2 9" homemade or store brought pie crust

        Instructions
         

        • Bring a medium size pot of water to a boil. Add the chicken breast and cover with a lid. Turn down the heat to medium. Cook for 15 minutes. Remove the pot from heat source and let chicken rest in the pot for 10 minutes. Remove the chicken then shred and set aside. OR use 3 cups of precooked/shredded chicken.
        • Heat a separate sauce pan to medium-high. Melt the butter. Then sauté the onion, celery, and carrots for 4-5 minutes or until fragrant. Lastly, add garlic and cook for an additional 30 seconds or until fragrant.
        • Add flour and mix until ingredients are well coated. Pour half of the broth in the pan and mix. Then pour the rest of the broth while continuing to mix everything together.
        • Turn the heat down to medium. Add salt, pepper and heavy whipping cream. Then continue to mix everything together. Add cooked chicken, continuing to mix. Add frozen peas and mix. Cook for 7-10 minutes or until it thickens. Season with salt & pepper to taste. Remove from the heat. Let cool for 15 minutes.
        • Preheat the oven to 375°F.
        • Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9" pie pan: roll out the crust, place it in the pan. Gently press the crust against the pan (bottom and sides).
        • Add filling in to the pan. Top with the second pie crust. Tuck the top of the crust underneath the crust edges (see video for reference). Then, flute or crimp the crust. If needed; gently press down on the crust to level the pie.
        • Egg wash: in a small bowl, add the egg and water. Whisk until well combined. Brush the egg wash over the surface of the pie crust. Cut 5-6 slits on top of the pie shell. Sprinkle with kosher salt.
        • Bake at 375°F for 45 minutes or until golden brown. After 20 minutes, cover the edges of the crust with aluminum foil (to prevent burning). Tip: fold the rectangular foil in half, cut a semicircle out of the the middle. Unfold the foil and you should have circular opening in the foil just big enough to cover the pie edges.
        • Remove from the oven. Discard the foil. Let rest for 10 minutes before serving.

        Enjoy!

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          Slow Cooker Cilantro Lime Chicken Tacos

          Delicious natural juices dripping from fresh made Slow Cooker Cilantro Lime Chicken Tacos will have your mouth watering with anticipation. Each bite will increase the pleasure and comfort you receive from this scrumptious meal. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will fill the home with southwestern aromas as it calls everyone in the house to the table at neck break speed. My entire family absolutely loves this recipe and we highly recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have Cilantro Lime Chicken Tacos today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Cilantro and Lime flavors bursting from fork tender chicken nestled perfectly in a fully loaded taco are one of my favorite ways to prepare this authentic tasting recipe. Thanks for visiting and see you again soon.

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          Add chicken breast, taco seasoning and lime juice.

          Mix everything together. Pour salsa on top.

          Slow cook on low for 6 -7 hours.

          Shred the chicken breast.

          Add chopped cilantro.

          Mix everything together.

          Season with salt & pepper if needed.

          Serve with corn tortillas, rice, salsa, cilantro, sliced limes. Enjoy!

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          Slow Cooker Cilantro Lime Chicken Tacos

          Juicy Cilantro Lime Chicken Tacos full of slow cooked natural flavors are delicious and scrumptious to the last bite.
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          Prep Time 5 minutes
          Cook Time 6 hours
          Total Time 6 hours 5 minutes
          Course Main Course
          Cuisine Hispanic, Mexican
          Servings 8
          Calories

          Equipment

          Ingredients
            

          • 2 lbs chicken breast
          • 2 tbsp taco seasoning
          • 16 oz salsa
          • 2 lime juice
          • ½ cup fresh cilantro chopped

          Instructions
           

          • Add chicken breast, taco seasoning and lime juice. Mix everything together. Pour salsa on top.
          • Slow cook on low for 6 -7 hours.
          • Shred the chicken breast. Add chopped cilantro and mix everything together.
          • Season with salt & pepper if needed.

          Serve with corn tortillas, rice, salsa, cilantro, sliced limes. Enjoy!

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            Air Fryer Whole Chicken

            Lovely crispy Whole Chicken cooked to tasty perfection and bursting with juices using your Air Fryer. This is a simply delicious Whole Chicken that can be made most anyone. I love using the Air Fryer for items like this when I don’t want to heat the entire kitchen using the oven or just want to use the easy to clean Air Fryer. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this gorgeous whole chicken on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Quick and easy to prepare this Air Fryer Whole Chicken recipe is tender, juicy and absolutely delicious. Thanks for visiting and see you again soon.

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            Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken.

            Optional: tie the legs together & tuck the wings behind the chicken’s back.

            Set the air fryer (8 QT) cook time for 1 hour. Coat the air fryer basket with cooking spray. Place the chicken “breast side down” in the basket. Cook for 45 minutes.

            Then flip the chicken and cook for another 15 minutes. 

            Remove and let cool for 15 minutes before serving.

            Serve

            Enjoy!

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            Air Fryer Whole Chicken (5 lbs)

            Savory crispy Air Fryer Whole Chicken is tender and full of natural juices.
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            Prep Time 10 minutes
            Cook Time 1 hour
            Total Time 1 hour 10 minutes
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Air Fryer ( 8 QT)

            Ingredients
              

            • 5 lbs whole chicken
            • 2 tbsp olive oil
            • 2 tsp salt
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 1 tsp black pepper
            • 1 tsp paprika
            • ½ tsp dried oregano

            Instructions
             

            • Preheat the air fryer to 350°F.
            • In a small bowl: combine all the seasoning ingredients together (except for the olive oil) and set aside. Remove the neck, giblets and the package. Clean and rinse then pat the chicken dry with paper towels.
            • Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken. Optional: tie the legs together & tuck the wings behind the chicken's back.
            • Set the air fryer (8 QT) cook time for 1 hour. Coat the air fryer basket with cooking spray.
            • Place the chicken "breast side down" in the basket. Cook for 45 minutes. Then flip the chicken and cook for another 15 minutes. 

            Remove and let cool for 15 minutes before serving. Enjoy!

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