MorimaDz

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.

Ingredients

Ingredients for Paprika Baked Chicken Thighs

• 8 chicken thighs bone-in, skinless (8 thighs = ~1 lb 3 oz)
• 2 Tbsp Paprika Spice Blend for Chicken (recipe listed below)
• 1/2 tsp kosher salt
• 2 Tbsp mayonnaise or oil (virgin olive oil or vegetable oil)
• 2 Tbsp chopped parsley for garnish

Paprika Spice Blend for Chicken, Beef (Use ONLY 2 Tbsp for this recipe)

• 4 Tbsp Smoked Paprika
• 3 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 3 Tbsp Ground Black Pepper
• 1 tsp Cayenne Pepper
• 3 Tbsp Brown Sugar

Instructions

How to make Paprika Meat Spice Blend for Chicken, Beef

1. Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe (Note 1). Save the rest for another time. 

How to Bake Chicken

1. Preheat oven to 450°F with the baking rack in the middle.
2. Remove the skin and trim off any fat off the chicken thighs.
3. Add the 8 chicken thighs (~ 1 lb 3 oz) to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.

4. Add the chicken to a 9″x9″ baking pan and bake, uncovered, in preheated to 450°F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife and juices run clear when pierced. If you have an instant read thermometer, insert it into the thickest part of the meat and it shold register 165F.Garnish with sprinkled parsley if disired.

Wrap saucy chicken meatballs and fresh mango slaw with crunchy butter lettuce to create these Asian Chicken Meatball Lettuce Wraps with Mango Slaw! Enjoy them for lunch, dinner or as an appetizer.

INGREDIENTS 

For the Mango Slaw

• ▢1 ripe mango,, thinly sliced
• ▢2 cups thinly shredded purple cabbage
• ▢½ cup packed cilantro,, roughly chopped
• ▢2 green onions,, whites and tender green parts thinly sliced
• ▢2 tablespoons lime juice
• ▢2 tablespoons honey
• ▢1 tablespoon chili garlic sauce, (like sriracha)
• ▢1 teaspoon kosher salt

For the Meatball Glaze

• ▢3 tablespoons honey
• ▢1 tablespoon sesame oil
• ▢2 tablespoons low sodium soy sauce or coconut aminos
• ▢2 tablespoons chili garlic sauce, (like sriracha)
• ▢2 cloves garlic, minced
• ▢1 tablespoon grated ginger
• ▢2 teaspoons cornstarch

For the Meatballs

• ▢1 pound ground chicken
• ▢3 tablespoons low sodium soy sauce or coconut aminos
• ▢3 tablespoons panko bread crumbs, (you can omit, but the balls might be a little more difficult to roll)
• ▢2 cloves garlic, minced
• ▢1 tablespoon grated ginger
• ▢2 green onions,, whites and tender green parts thinly sliced

To Assemble

• ▢5 ounces organicgirl butter lettuce
• ▢sesame seeds for garnish, (optional)
• ▢chopped cilantro, (optional)

INSTRUCTIONS

• To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
• To prep the meatball glaze, in a medium bowl whisk all of the ingredients for the glaze together and set aside.
• To prep the meatballs, in a large mixing bowl combine all of the ingredients for the meatballs and gently mix with clean hands until well combined. Using about a tablespoon of the meat mixture each, roll into mini meatballs.

• Heat about 2 tablespoons of olive oil in a large skillet over medium/high heat. Cook the meatballs until they are browned on all sides and are cooked through. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs.
• Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!

Delicious marinated chicken with a simple cilantro-pineapple salsa. Pineapple Chicken is easy to make and mega flavorful!

INGREDIENTS

GRILLED CHICKEN

• ▢1 and 1/2 pounds boneless skinless chicken breasts (or thighs)
• ▢1/4 cup olive oil
• ▢1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest
• ▢2 teaspoons minced garlic
• ▢2 teaspoons honey
• ▢2 and 1/2 teaspoons ground cumin
• ▢1 teaspoon ground coriander
• ▢fine sea salt and freshly cracked pepper
• ▢vegetable oil for greasing grill/grill pan

PINEAPPLE SALSA

• ▢3 cups diced pineapple (~18 ounces/most of 1 pineapple; Note 1)
• ▢1 cup loosely packed cilantro diced (measure loosely packed and then finely dice)
• ▢2 tablespoons finely diced jalapeno
• ▢1/2 cup diced red onion
• ▢2 tablespoons freshly squeezed lime juice
• ▢1/4 teaspoon ground cumin
• ▢1 large avocado finely sliced or diced (Note 2)
• ▢Optional: serve over rice or quinoa (we like to make coconut or cilantro lime rice for this dish)

INSTRUCTIONS

• Trim the chicken breasts of fat and then slice large breasts evenly in half, widthwise. Using a meat mallet or the bottom of your fry pan, pound breasts to even thickness (you don’t want the meat super-flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.

• In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, honey, cumin, coriander, and salt and pepper (I use about 1/2 teaspoon of each; add to your preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve for later.
• Add the rest of the marinade to the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Don’t marinate longer than 6 hours. (Acid from lime begins to “cook” the chicken.)

• Preheat a grill or grill pan to medium-high heat (about 400 degrees F.). Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Start by grilling the pineapple (See Note 1) so you can work on the salsa while the chicken cooks. Rub about 1-2 teaspoons vegetable oil over all sides of the pineapple. Cook for about 2-3 minutes per side or until lightly charred (or grilled to your liking). Remove to a plate to allow to slightly cool before dicing.
• Remove chicken from marinade and discard any remaining marinade. Grill the chicken, turning halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F and juices run clear). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil, so the juices can re-distribute. Slice thinly or chop into bite-sized pieces.
• While the chicken cooks, prepare the salsa. Dice the pineapple, cilantro, jalapeno, and red onion. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, and salt and pepper to taste. I add about 1/4 teaspoon of salt and 1/8 teaspoon pepper, but add to preference. Gently toss together, taste, and then adjust seasoning if needed. Serve spooned generously over the grilled chicken.

• We like to serve Pineapple Chicken with coconut rice or cilantro-lime rice. If you’d like those recipes, check for the links to those recipes right above this recipe card!

Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!!

INGREDIENTS

Stir-Fry:

•  3 tablespoons cornstarch
•  1/2 teaspoon salt
•  1/2 teaspoon pepper
•  about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
•  2 tablespoons sesame oil
•  1 tablespoon olive oil
•  2 heaping cups broccoli florets
•  1 cup red bell peppers, diced small
•  1 cup shelled frozen edamame
•  2 cloves garlic, finely minced or pressed
•  1 cup unsalted dry-roasted whole cashews
•  3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Sauce:

•  3 tablespoons low-sodium soy sauce
•  2 tablespoons honey, or to taste
•  1 tablespoon rice wine vinegar
•  1 tablespoon Asian chili garlic sauce
•  3/4 teaspoon ground ginger

INSTRUCTIONS

1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
2. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
3. Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
5. Add the cashews to the skillet and stir to combine.
6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
7. Add the green onions, stir to combine, and serve immediately.

NOTES

Storage: Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

This Authentic Greek chicken gyros recipe beats any gyros joints flavors with it’s extremely tender, juicy chicken strips & delicious marinade. It’s easy to make in the oven with readily available ingredients, and a fantastic vertical home-made rotisserie & tastes awesome when served with Tzatziki sauce.

Ingredients

• ▢1.32 pounds Boneless Chicken Thighs (or 600 gms)

For the Chicken Gyro Marinade

• ▢2 tbsp Finely Chopped Garlic.
• ▢2 tbsp Lemon Juice
• ▢1 tsp Black Peppercorns (black)
• ▢¾ cup Extra Virgin Olive Oil
• ▢2 tbsp Paprika
• ▢2.5 tbsp dried rosemary
• ▢2.5 tbsp whole coriander seeds
• ▢2.5 tbsp red chili flakes
• ▢Coarse sea salt to taste

For the Vertical home-made rotisserie

• ▢½ large Onion
• ▢1 Bamboo Skewer

Instructions

How to Tenderize the meat & marinate it:

• Begin by pounding each chicken thigh with the help of a meat mallet until ½″ or 1 cm thick. You can put each chicken thigh inside a ziplock and pound it with the mallet. Repeat this step with all the chicken thighs. Set aside.

How to prepare the Marinade & marinate the gyro meat

• Add the paprika, coriander seeds, peppercorns, dried rosemary, dried red chili flakes & the coarse sea salt in a mortar & pestle. Grind it to a semi-coarse powder.

• Next add the chopped garlic to the semi-coarse powder & grind it until the garlic blends well with the rest of the spice blend.
• Now add the extra virgin olive oil & the lemon juice to the spice mix and mix everything with the help of a spoon. The marinade for the chicken gyro meat is ready.
• Add the marinade to the tenderized chicken thighs and mix very well until all the chicken thighs are well coated with the marinade.
• Wrap the container with a cling film and allow the chicken to sit in the marinade in the fridge for overnight or 1 day for best results. And if you are pressed for time leave the marinade for at least 2 hrs.

How to make the home-made vertical rotisserie

• Take a large stump of an onion ( half onion) & stick a bamboo skewer in the middle of the stump to form a vertical pole. The vertical home-made rotisserie is ready. The base of the onion will act as the support & the bamboo skewer as the pole.

How to skewer the meat & bake the chicken gyro

• Take each marinated chicken thigh and skewer them individually in the home-made vertical rotisserie. Repeat this step until all the chicken thighs are skewered and stacked on top of each other to form a small mound of meat.

• Pre-heat the oven at 375 F and bake the chicken gyro meat by placing the vertical rotisserie over a cookie tray for 1 hour. The baking time hugely depends on the oven used. So it’s wise to check the internal temperature of the meat. When it reaches 165 F turn off the oven.
• Allow it to cool for 15 mins. Than, shave the chicken gyro meat & serve it with loads of Tzatziki sauce.

Notes

1. Using a thermometer to check the internal temperature of the meat is vital. Because every oven is different and the 1 hour baking time that worked for me but it might not work for you.
2. When the internal temperature reaches 165 F turn off the oven.
3. Shave the chicken gyro meat only when it cools down. It’s very hot when out from the oven.
4. For best flavors leave the chicken to marinate in the fridge for at least overnight or 24 hrs.

When that itch for takeout strikes, try out something new with this 30-Minute Szechuan Chicken Stir Fry! Brightly colored veggies and fried chicken, tossed in a sweet and spicy sauce, welcome you to the Far East any night of the week.

Ingredients

• 1 tablespoon cornstarch
• ▢2 teaspoons rice wine vinegar
• ▢1 teaspoon soy sauce
• ▢1 pound boneless skinless chicken breast sliced into bite-sized pieces

Szechuan Sauce

• ▢¼ cup chicken stock
• ▢2 tablespoons soy sauce
• ▢1-2 tablespoons chili paste such as sambal oelek
• ▢1 tablespoon rice wine vinegar
• ▢1 tablespoon cornstarch
• ▢2 teaspoons brown sugar
• ▢½ teaspoon crushed red pepper flakes

Stir Fry

• ▢½ cup vegetable oil
• ▢1 1- inch piece fresh ginger peeled and grated
• ▢4 cloves garlic minced
• ▢5-6 dried red chilies chopped
• ▢1 cup snap peas
• ▢½ green bell pepper thinly sliced
• ▢½ red bell pepper thinly sliced
• ▢3 green onions chopped into 1-inch pieces, plus more for garnish
• ▢⅓ cup peanuts chopped
• ▢2 cups steamed white rice for serving

Instructions 

• In a medium mixing bowl, combine cornstarch, rice wine vinegar, and soy sauce. Whisk well, then add chicken and toss to coat; set aside to marinate.

Szechuan Sauce

• In a small bowl, whisk together stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes. Set aside.

Stir Fry

• In wok or large nonstick skillet, heat oil over medium-high heat until very hot, about 120 degrees F.

• Fry the chicken in batches until mostly cooked through and browned, about 5-6 minutes for each batch. Remove with a slotted spoon to a paper towel-lined plate and set aside.
• Drain oil from wok, reserving 2 tablespoons for frying vegetables. Return wok with reserved oil to heat.
• Add ginger, garlic, and red chilies and stir-fry until fragrant, 1 minute. Add peas, bell pepper, green onions, and peanuts and stir-fry for another 1-2 minutes.
• Return chicken to wok and continue stir-frying 2-3 minutes, until chicken is cooked through.
• Reduce heat to medium-low, pour on sauce mixture, and toss to coat. Simmer until thickened, about 3 minutes.
• Serve over white rice, and garnish with additional chopped green onion.

Made with lemon, garlic, and fresh herbs, this chicken marinade takes just minutes to whip together and calls for only a handful of fresh and healthy ingredients.

INGREDIENTS

• ½ cup olive oil
• 5 cloves garlic – minced
• 2 lemons – juiced
• 1 lemon – zested
• 1 tablespoon fresh thyme – chopped
• 1 tablespoon fresh oregano – chopped
• 2 teaspoon fresh rosemary – chopped
• 1 tablespoon fresh parsley – chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 6 large chicken breasts – (approximately 4 pounds)

INSTRUCTIONS 

• Prepare the marinade. Add all ingredients for the marinade (olive oil, garlic, lemon juice, lemon zest, fresh thyme, fresh oregano, fresh rosemary, fresh parsley, salt, and black pepper) to a large shallow mixing bowl. Mix well to combine.

• Marinate the chicken. Add the chicken breasts to the marinade and mix well to coat in the marinade. Allow chicken to marinate for at least 30 minutes to two hours.
• Prepare the grill. Clean grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.

• Grill the chicken. Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
• Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving. Enjoy!

Ingredients

• 3 boneless skinless chicken breast, diced or cubed
• 3-4 cups broccoli florets
• Olive Oil
• 16 oz penne pasta
• 2 sticks of butter (1 cup)
• 2 cups heavy cream
• 2 teaspoons paprika
• 3 cloves of garlic, minced
• 2 teaspoons white pepper (or black pepper)
• 2 cups freshly grated Parmesan
• Extra Grated Parmesan for garnish (optional)

Instructions

Cook pasta in a large pot filled with salted water.

Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot. While the pasta is cooking, add the chicken to a skillet with a little olive oil.

Cook on high for a few minutes to crispy the sides and then and cook over medium heat until cooked throughout. 

Cook the  broccoli florets. I normally just add them all to a pot of water and heat for about 4-5 minutes until they’re tender and bright green.

Remove from heat and drain. Gently rinse in cool water. set aside. 

For the Alfredo sauce:

Add the butter and heavy cream to a sauce pan or skillet.

Add in the paprika, pepper and garlic. Whisk together.

Heat over medium to high heat until hot. 

Add grated Parmesan and whisk until melted.

Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won’t be super thick. 

Add the sauce to the pasta. Toss to coat. Add in the Broccoli and chicken and stir to combine. 

Garnish with Extra Grated Parmesan!

Notes

Big Bear’s Wife Tip: After this sits in the fridge it does get rather thick. I find that a splash of milk or cream before re-heating helps!       

This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes pair perfectly with this creamy cheese sauce that’s made from scratch!

Ingredients

• 2 small boneless skinless chicken breasts
• 2 teaspoons Italian Seasoning
• Salt/Pepper
• 2 Tablespoons olive oil
• 4 Tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 Tablespoons flour
• 1 ½ cups chicken broth
• ¾ cup milk
• 4 oz. cream cheese, softened
• 1 cup cheddar cheese, shredded
• 10 oz. diced tomatoes & green chilies
• 8 oz. Thin Spaghetti
• 1 cup mozzarella cheese, shredded
• red pepper flakes & chopped parsley, to garnish

Instructions

• Preheat oven to 400 degrees.

Cook the Chicken (Optional. You may also use cooked chicken.)

• Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning.
• Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.

Make the Sauce

• Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor.
• Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.

• Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
• Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
• (Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
• Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
• Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.

• If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
• Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9×13 casserole dish.

Bake

• Top with mozzarella cheese and bake uncovered for 15 minutes. If desired, broil it for a few minutes at 475 degrees at the end, watch it closely.
• Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.

Notes

PRO Tips:

• You can also use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
• Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces.
• Don’t add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)
• I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that’s all you have.

---

Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Note that the consistency of the sauce won’t be exactly the same when reheated from frozen.

---

Copycat Panera Broccoli Cheese Soup is ready in less than 30 minutes! The perfect bowl of comfort food without leaving your house!

Ingredients

• ¼ cup unsalted butter
• ½ cup diced onions (yellow or white)
• 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
• 2 ½-3 cups broccoli florets, chopped small
• 1 ½ cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• ¼ cup all-purpose flour
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Instructions

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Notes

• Easily double the ingredients to make more of this delicious soup!
• Use a good quality cheddar cheese for best results. And shred the cheese yourself for the creamiest results.