Jerking the Chicken - Feeding the Flock 23

3-4 lbs. chicken leg quarters or thighs

2-3 2" cinnamon sticks

1¼ tbsp. allspice berries

2 tsp. black peppercorns

2 tsp. whole cloves (or if you are out like I was, use ¾ tsp. ground cloves)

2 tbsp. brown sugar

1¼ tbsp. dried thyme

¼ cup olive oil

Preheat oven to 425º

Use a pepper grinder or a mallet to smash the cinnamon sticks, allspice berries, peppercorns and whole cloves into a fine powder.  Combine with brown sugar, and thyme and mix well.  Add the olive oil and mix to combine.  

Bake in preheated oven for about 45 minutes.  Remove chicken from pan, (feel free to make gravy with drippings if desired).  

Serve with salad and Jalapeño Cheddar Muffins.

Enjoy,

Don't forget to check out the J-devotional.

Fig BBQ Chicken

 

3-3½ lbs. chicken legs

2 tsp. salt

2 tsp. paprika

1 tsp. pepper

1-2 tbsp. butter

 

Rinse off chicken legs and let rest on paper towels, pat dry.  Sprinkle with the salt, pepper and paprika. Place spiced pieces of chicken on a rack to dry while preparing the cast iron skillet. 

 

Heat oven to 350º and place cast iron skillet in oven to heat up. When oven is at temperature, remove from oven, (careful it’s hot) and add butter. Swirl around to melt and distribute.

 

Place chicken in cast iron meaty side down, and return to oven.  Cook 30 minutes and flip the chicken legs over.  Return to oven for 15 minutes.  Spoon prepared Fig BBQ/Mustard sauce over chicken and cover.  Cook an additional 15 minutes or just until bubbly.  Serve with favorite sides.

 

Cast Iron Chicken

Cast Iron Chicken

2 tsp. paprika

2 tsp. salt

1 tsp. pepper

½ tsp. onion powder

½ tsp. garlic salt

2-3 lbs. chicken pieces (legs, leg quarters, whole chicken cut up)

2 tbsp. butter

6 sprigs fresh thyme

KEY WORDS: CAST IRON

Preheat cast iron skillet in 450º oven.  While cast iron skillet is preheating, combine spices.  Cut up chicken (if necessary) and pat dry with paper towels.  Sprinkle spices all over chicken.  Coat well.  Use all spices.  When oven reached temperature, remove skillet – be careful, it’s HOT.  Add the butter to the cast iron and let it melt.  Place the thyme sprigs on one side.  Add the chicken, skin side down.  Place skillet in oven and bake 15 minutes.  Remove from oven (careful…still wicked hot) and flip the chicken over.  Return to oven and bake another 15 minutes.   Internal temperature for leg/thighs should read at least 175º.  Remove from oven and let stand 10 minutes.  Transfer chicken to platter, discard thyme.  Stir juices and spoon over chicken.  

**I stole this recipe from Cooks Country (www.cookscountry.com).  I love it.  I will never cook chicken another way!

© Crackerberries 2019

Versatile Chicken

Versatile Chicken

1½ lb. chicken leg quarters

1 cup low-fat buttermilk

1½ tsp. Sriracha hot chili sauce

1 tbsp. Italian seasoning

¼ cup flour

½ tbsp. paprika

2 tbsp. butter, melted

Wash chicken and remove fatty skin.  Combine milk, Sriracha sauce, and Italian seasoning with chicken in large zip lock bag. Let soak at room temperature for one hour.

Preheat oven to 350º

Combine flour and paprika and mix well. Remove chicken and discard milk.  Roll chicken in flour mixture. Lay in lightly greased cast iron skillet. Drizzle with melted butter. Cook in hot oven for one hour and until golden brown.

Versatile method: to fry chicken, omit melted butter and fry in vegetable oil.

© Crackerberries 2015

Chex Mix Chicken

Chex Mix Chicken

It’s not just for cereal!

Preheat oven and lightly greased cast iron skillet to 375º.

2 lbs. chicken leg quarters, (give or take a few ounces)

½ cup whole wheat flour

2 tbsp. Chex party mix seasoning

• 2 tbsp. Worcestershire sauce
• 1½ tsp. seasoned salt
• ¾ tsp. garlic powder
• ½ tsp. onion powder

1 pkt. Onion soup mix

Combine seasoning, flour and soup mix in zip lock bag. Cut chicken into legs and thighs. Shake pieces one or two at a time. Place chicken pieces in hot skillet and return to oven. Cook 375º for one hour.  Let cool slightly before serving.

© Crackerberries 2014

Chicken and Spice

Spiced Chicken

2 lbs. chicken legs, washed

1 tbsp. ground black pepper

1 tsp. curry powder

1½ tsp. onion powder

1½ tsp. garlic pepper

Combine the spices and rub all over chicken legs. Place in Showtime rotisserie basket and cook for 45 minutes. Let cool before serving. This can also be done in the oven in a cast iron fry pan. Spray the pan lightly with cooking oil. Bake at 375º for one hour, turning once half way through cooking time.

© Crackerberries 2014

Italian Pesto Chicken

Italian Pesto Chicken

1¼ lb boneless, skinless chicken breast

5 oz Jimmy Dean Italian bulk sausage

¾ cup smoked almond pesto (recipe below)

1 cup Italian style bread crumbs

2 slices provolone cheese

1 egg, beaten

Salt and pepper

Sauté sausage until no longer pink, drain grease and set aside to cool.

Pound the chicken breast to 1/8 of inch thickness.  Sprinkle with salt and pepper on both sides.  Spread pesto over chicken, layer one slice of cheese on each breast.  Roll chicken breast tightly, secure with toothpick if needed.  Cut each breast in half.  Dip in egg mixture, then in bread crumbs.  Place in lightly greased baking dish and cook at 350° 35-45 minutes. 

Smoked Almond Pesto

4 cups fresh basil leaves

4 cloves garlic

½ cup smoked almonds            

1 cup extra virgin olive oil

¼ tsp ground pepper

½ tsp kosher salt

Blend above ingredients in food processor until smooth.  Stir in 1¼ cup parmesan cheese.  Makes 2 cups and can be stored in refrigerator in tightly sealed container for up to two weeks.

© Crackerberries 2013

Chicken and Herbs

Four+ Herbs Chicken

1½ -2 lbs chicken leg quarters

3-4 cloves garlic, sliced

Fresh basil leaves

Fresh oregano leaves

Fresh lemon balm leaves

1 tbsp tarragon leaves

Sea salt

Fresh ground black pepper

Olive oil

Wash chicken.  Preheat oven to 350°

Place chicken in cast iron skillet.

Finely chop basil, oregano, and lemon balm leaves and combine with tarragon leaves.  Slide pieces of garlic underneath the skin of the chicken with 1 tsp of the herbs. 

Rub the outside skin generously with extra virgin olive oil.  Salt and pepper and sprinkle with remaining herbs. 

Bake 50 minutes at 350°.  Flip chicken and increase heat to 400° and cook 10-15 minutes longer. 

© Crackerberries 2012

Homemade Shake N Bake Chicken

Chicken

 1 lb chicken leg/thigh pieces

2 Tbsp teriyaki sauce

1 tsp Sriracha hot chili sauce (A.K.A. Rooster Sauce)

½ cup Italian style bread crumbs

½ cup whole wheat flour                    

1 tsp onion powder

½ tsp ground black pepper

2 tsp BBQ spice

1½ tsp coarse sea salt

2 Tbsp vegetable oil

 

Combine teriyaki sauce and Sriracha sauce in zip lock bag.  Add chicken and let stand for 30 minutes on counter top, flipping over often.  Remove from bag and discard marinade.

In another zip lock bag combine bread crumbs, flour, onion powder, pepper, BBQ spice and salt.  Shake well to combine.  Add chicken pieces a couple at a time and shake well to coat. 

Place vegetable oil in cast iron skillet and swirl around to cover bottom.  Place chicken in skillet.  Bake at 350° for 20 minutes, flip chicken and bake 20 more minutes.  Remove from skillet immediately.

© Crackerberries 2012

Oven Jerk Chicken

1 lb chicken pieces (drummies & thighs)

1 cup flour

2 Tbsp Jamaican jerk seasoning spice

1 Tbsp ground pepper

1 onion, chopped

In zip lock back shake chicken pieces with flour, jerk seasoning and pepper.  Cut up onion and place around chicken in greased baking dish.  Bake chicken in 350º oven for 1 hour.  Good skin on chicken.

© Crackerberries 2011

Snyder's Of Hanover Chicken

Fry in the south, bake in the north, am I right? I wanted fried chicken but if you recall my last attempt at frying chicken, I over fried. Baking is more my forte so try this one on for size.

10 baby chicken legs
½ bag honey mustard and onion pretzel nibblers, crushed and pulverized
*1-2 cups buttermilk
1 Tbsp dry mustard
1 tsp pepper

Wash chicken legs in cold water and place in large dish. Cover with buttermilk. Let stand on counter for 45 minutes.

Combine pulverized nibblers with dry mustard and pepper in large zip lock bag. Drain buttermilk from chicken and place one or two pieces at a time in zip lock bag and shake and bake at 350º 45 minutes or until internal temperature reaches 165ºF.

*Make your own buttermilk by combining one tablespoon of vinegar or lemon juice in liquid measuring cup and top off with milk; stir to combine and let stand five minutes.


© Crackerberries 2009