Moroccan Chicken

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I really love chicken legs. Maybe because they come with their own handle, or maybe because they’re also called “drumsticks”, which reminds me of those yummy ice cream treats. . . but I digress.

This delectable chicken is coated with olive oil, lemon juice, and lots of fragrant spices, and is allowed to marinate for at least 24-48 hours. Be patient; the tender flavorful chicken will be worth the wait.

Moroccan Chicken

I broiled my chicken, but this would also be great on the grill. The cooking time should be about the same.

3 tablespoons olive oil
Juice from 2 large lemons
4 teaspoons sea salt
4 teaspoons paprika
1 tablespoon ground ginger
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon turmeric
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
4 pounds (approx.) chicken legs

For the marinade, mix all of the ingredients, other than the chicken, together in a large zip top bag. Add the chicken to the bag, seal the bag, and then toss to coat the chicken. Place the bag in the refrigerator and let marinate for at least 24-48 hours, turning the bag every 12 hours.

When ready to cook the chicken, move an oven rack to the lowest position in the oven, and move another oven rack near the top of the oven, about 5 inches from the heating element. Preheat the broiler.

Line the bottom of a broiler pan with foil, and place the slotted broiler pan on top. Remove the chicken from the bag and place it on the broiler pan, skin-side down. Discard the marinade.

Broil the chicken on the bottom rack of the oven for about 12-16 minutes, or until the chicken begins to brown. Use tongs to turn the chicken skin-side up and continue broiling on the bottom rack for another 10-15 minutes, or until the meat registers 165 degrees. Move the chicken to the upper rack and broil until the chicken is well-browned, and the skin is crispy, about 1 minute.

Serve immediately and enjoy!

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Honey Mustard Chicken

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We eat a lot of chicken in our house; it’s good, it’s versatile, and the kids will usually eat it without much complaint. Plus certain cuts, like bone-in chicken thighs, can be pretty easy on the wallet. Now I’m usually a boneless-skinless-chicken-breast kind of gal, but these thighs coated in a honey-mustard herb sauce and breaded in crushed Stove Top stuffing (sounds good, right?) may turn me into a chicken thigh convert.

Honey Mustard Chicken

5 tablespoons melted butter
2 tablespoons olive oil
5-6 bone-in chicken thighs
6 tablespoons honey Dijon mustard
3 tablespoons finely chopped green onions
1/2 teaspoon fresh thyme, minced
1/8 teaspoon black pepper
Dash cayenne pepper
6 ounce box chicken-flavored Stove Top stuffing, crushed into coarse crumbs

Place an oven rack at the lower part of your oven and preheat the broiler.

Combine the melted butter and olive oil together in a small bowl. Brush all sides of the chicken with the butter/olive oil and place skin side down in a 9×13 baking dish. Broil the chicken 8-10 minutes, then flip the chicken and cook the other side another 8-10 minutes (note: the chicken won’t be completely cooked at this point).

Take the baking dish out of the oven and remove the chicken to a plate. Carefully pour the pan drippings into a glass measuring cup or small bowl and set aside.

In a separate small bowl, combine the mustard, green onions, thyme, black pepper, cayenne pepper, a dash of salt, and 1 tablespoon of the pan drippings. Coat both sides of the chicken with the mustard mixture and then roll the chicken into the stuffing crumbs to coat.

Place the chicken back into the baking dish, skin side down, and then drizzle a bit of the pan drippings on top. Cook the chicken for another 8-10 minutes, then flip the chicken, drizzle the other side with some pan drippings, then cook another 10 minutes, or until browned and cooked through. Enjoy!

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Garlic Broiled Chicken

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This delicious chicken is tender, flavorful, and is quick and easy to prepare. Don’t skimp on the garlic – the broiler transforms the pungent garlic into mild bits of caramelized goodness. Broiling the chicken on high temperature can cause the oven to smoke, so either turn your broiler to the low temperature (if your oven has this capability) or move the chicken to a lower rack, so it isn’t directly under the broiler. Click here to see the original recipe from the Allrecipes website.

1/2 cup butter (1 stick)
4-5 cloves of garlic, pressed
3 tablespoons soy sauce (use low-sodium soy sauce, if you prefer less salt)
1/4 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped
6 boneless, skinless chicken thighs

Add the chicken thighs to a large zip-topped bag, press most of the air out of the bag, and then seal the bag. Squish the bag around so the chicken is laying flat in one layer. Use the smooth side of a meat pounder to pound the chicken until they are uniformly thick. Set aside.

Preheat the broiler on low temperature.

Add the butter to a small bowl and heat in the microwave until the butter is melted. Carefully remove the bowl from the microwave and then stir in the garlic, soy sauce, pepper, and fresh parsley.

Spoon about a third of the butter mixture into the bottom of a medium baking dish (I used a glass baking dish). Add the chicken to the baking dish in a single layer, and then spoon another third of the butter mixture over the top of the chicken.

Place the baking dish into the oven, at least 8 inches away from the broiler. Close the oven door and broil for 5-8 minutes (depending on the temperature of your broiler).

Remove the baking pan from the oven (there may be some smoke when you open the oven door). Turn the chicken over and spoon the remaining butter mixture over the top of the chicken.

Return the chicken to the oven and continue broiling for another 5-8 minutes, or until the chicken is cooked through.

Serve hot and enjoy!

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