Kickin Chicken Spread Recipes

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KICKIN CHICKEN



Kickin Chicken image

Adapted this one night to use a basting sauce from a large grinder of Weber Grill Creations Kick'n Chicken Seasoning mix. And it was a huge hit! Citrus and spice VERY NICE!! I will add fresh crushed garlic next time!

Provided by Shawn C

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 bone in chicken thighs (or any selection of chicken)
kick'n chicken mixed spice (fine grind)
1 small lemon, cut in half
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon find ground kick'n chicken seasoning

Steps:

  • season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken.
  • heat grill to medium.
  • squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness.
  • taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire.
  • grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done.
  • EAT!

Nutrition Facts : Calories 363.4, Fat 28.4, SaturatedFat 7.1, Cholesterol 118.4, Sodium 122.1, Carbohydrate 3, Fiber 1.3, Protein 24.7

PAULA DEEN'S KICKIN CHICKEN RECIPE - (4.1/5)



Paula Deen's Kickin Chicken Recipe - (4.1/5) image

Provided by calypan

Number Of Ingredients 8

6 drumsticks
6 thighs
1 T. House Seasoning
1/2 cup pure maple syrup
1/3 cup apple cider vinegar
1 T. crushed red pepper
2 T. veg. oil
Maple White Barbecue Sauce (see recipe)

Steps:

  • Trim excess fat from chicken thighs. Sprinkle legs & thighs with House Seasoning. Place in large ziploc bag. Add syrup, vinegar, red pepper & oil. Seal bag and shake to mix ingredients. Chill 3-8 hrs. Preheat oven to 350. Remove chicken from marinade. In large skillet, cook chicken over med-high heat 2-3 min. per side. Place skin side up in baking dish. Cover with foil. Bake 45 min; uncover and bake 20 min. more. Serve with sauce.

SIMPLY-FIED KICKIN' CHICKEN BUFFALO TENDERS #5FIX



Simply-Fied Kickin' Chicken Buffalo Tenders #5FIX image

5-Ingredient Fix Contest Entry! Simply delicious and simple to fix chicken tenders that are fun to eat and easy on the pocketbook! Versatile enough to be a quick lunch, weeknight supper, or game day appetizer! Just serve with cole slaw or a salad, sliced fruit and dinner is done!

Provided by Wildflour

Categories     Chicken Breast

Time 40m

Yield 12 tenders, 4-6 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts, trimmed of fat, cut into 12 strips
1/2 cup hot sauce
3 cups Simply Potatoes® Shredded Hash Browns, more if needed
6 slices bacon, cooked crisp and crumbled
1 cup blue cheese, crumbles

Steps:

  • Trim chicken breasts of any fat and cut each into 3 strips cutting lengthwise. Place into ziploc baggie and add hot sauce. Seal it tightly closed removing air, squish it around to coat all and place into fridge to marinate for several hours, overnight, or just simply use now.
  • Preheat oven to 375 degrees. Place potatoes into shallow bowl. Line baking sheet with parchment paper. With tongs or by hand, remove strips letting any excess hot sauce drip away, one at a time, roll into potatoes to coat, and place onto prepared baking sheet. When all are nicely coated, patting on to coat well, pop into oven and bake until done, about 20-25 minutes depending on how thick your chicken strips are. Remove from oven, top with crumbled bacon and blue cheese and bake 1-3 minutes longer until blue cheese is just starting to melt.
  • Can be served with extra hot sauce, celery sticks, and Ranch or Blue Cheese Salad Dressing for dipping if desired.

Nutrition Facts : Calories 311.7, Fat 18.3, SaturatedFat 8.8, Cholesterol 109, Sodium 1453, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 33.8

SAUCE ESSENTIALS: KICKIN' DIPPIN' SAUCE



Sauce Essentials: Kickin' Dippin' Sauce image

A very easy sauce to put together, and although it benefits from an evening in the fridge, it can be served straight away. To be honest with you... it WILL taste better the next day. If you are looking for a different dipping sauce for chicken nuggets, or wings, give this a try. It's a great change from the usual hot-sauce...

Provided by Andy Anderson !

Categories     Dips

Time 10m

Number Of Ingredients 8

PLAN/PURCHASE
1/2 c crème fresh
2 Tbsp prepared horseradish
1 Tbsp apple cider vinegar
1 Tbsp whipping cream
1 pinch cayenne pepper, or to taste
salt kosher variety, to taste
white pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Chef's Note: You have several choices for the first ingredient. You could use crème fresh, plain Greek yogurt, or sour cream. One of my guests suggested using some orange marmalade, and that sounded really yummy. Experiment, have some fun with it... That's what cooking is all about.
  • 4. Add all the ingredients into a non-reactive bowl, or the bowl of a small prep blender.
  • 5. Whisk until completely combined.
  • 6. Chef's Tip: I like using a small prep blender, just to make it as smooth and creamy as possible.
  • 7. Store in the fridge, using a tightly-sealed non-reactive container.
  • 8. PLATE/PRESENT
  • 9. Serving Suggestions: Chicken Nuggets Plain Chicken Wings Prime Rib Roast Raw Veggies A Topping for Baked Potatoes Freshly Baked Salty Pretzels Whatever you fancy...
  • 10. Enjoy.
  • 11. Keep the faith, and keep cooking.

NOAH'S KICKIN' CHICKEN BAKE



Noah's Kickin' Chicken Bake image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 21

2 cups diced cooked chicken
1/4 cup chopped green onions
1 cup chopped cooked broccoli
1/4 cup chopped yellow pepper
1/4 cup chopped red pepper
1/2 teaspoon minced garlic
1 1/2 cups Mexican blend shredded packaged cheese
1 cup sour cream
2 teaspoons Emeril's Southwest Spice, recipe follows
1 sheet frozen packaged puff pastry, thawed
1 egg, beaten with 1 tablespoon water
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, combine all ingredients, except the puff pastry.
  • Cut puff pastry into 8 equal triangles. Arrange triangles in a circle with the pointed end facing out.
  • Spoon chicken mixture in a ring on top of the puff pastry triangles, leaving the points exposed. Fold the pointed ends over the chicken mixture, pressing the points down to seal. Brush with egg wash.
  • Bake for 25 minutes until golden brown.
  • Combine all ingredients thoroughly.

OVEN-FINISHED KICKIN' CHICKEN



Oven-Finished Kickin' Chicken image

Make and share this Oven-Finished Kickin' Chicken recipe from Food.com.

Provided by Benjamin M.

Categories     Chicken Breast

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 20

boneless chicken breast (Divided and FRESH!!!!!)
white wine (enough to to fully immerse all of your chicken)
1 yellow bell pepper (Brunoise)
1 orange bell pepper (Brunoise)
1 red bell pepper (Brunoise)
1 yellow onion (Finely chopped)
2 jalapeno peppers
2 serrano peppers
spring onion (chopped)
salt
pepper
cayenne pepper
garlic salt
crushed red pepper flakes (Flakes)
paprika
Tony Chachere's Seasoning
olive oil
butter
lemon juice (Freshly squeezed)
dole orange pinappe juice (optional)

Steps:

  • Pour white wine into a large container with a lid and immerse chicken into wine. Squeeze a freshly cut lemon into the chicken and wine (and add about 2-4oz Dole Orange Pineapple juice if you would choose), Place airtight lid over the container and place it in the fridge).
  • Mix together the spices with the following proportions: 35% salt, 10% pepper, 5% Cayenne pepper, 20% Garlic Salt, 15% Crushed Red Pepper, 13% Tony's, and 2% Paprika. Blend evenly together.
  • PRODUCE: If you buy them pre-chopped, you will be able to skip most of the prep work.
  • Sauté all of your peppers and onions in olive oil until crisp and aromatic.
  • As soon as you finish sautéing the produce, remove container with chicken from the fridge and the lid. Add a generous amount of butter on top of the chicken and then empty your freshly sautéed produce into the container, secure the lid, and place back into the refrigerator for about 30 minutes.
  • After about 30 minutes in the fridge, Preheat oven to 350, remove container from the fridge. Pull out individual chicken breasts, removing all chopped peppers or onions that are stuck to it, season with the mixed spices and place on a hot pan with olive oil.
  • Cook until a nice sear has been achieved on both sides and remove from heat.
  • Pour the ingredients in the container (Wine, peppers and onions, etc) into the frying pan and place the frying pan on the middle rack of the oven for 15-20 minutes. (If you are only cooking one 2 breast halves, pour the entire container into the pan, otherwise, pour until the chicken is half immersed).
  • After 15-20 minutes in the oven, remove pan and allow chicken to rest for about 5 minutes.
  • Pour a portion of the white wine mixture from the pan over the chicken when you plate it for a little extra flavor as well as some of the peppers and onions. Chicken SHOULD be cooked perfectly every time, but ALWAYS check before eating.

Nutrition Facts : Calories 90, Fat 0.7, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 19.5, Fiber 4.9, Sugar 8.1, Protein 3

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