In the pressure cooker, add oil
E FOR DEEP MARINATION OF BONE-IN CHICKEN OR QUICK-MARINATION OF BONELESS CHICKEN); May
en to 425 degrees.
In the baking dish you are
Note: For easier serving, cut chicken breasts in half before crocking!
Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
Pour lemon juice (and optional zest) over chicken breasts.
Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
Top with rosemary sprig.
Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
Serves 6.
br>Brown chicken pieces ( both sides )in hot oil.
Place chicken breasts in 9
x all marinade ingredients in a large zip lock
Cut back bone from chicken breasts if desired.
Sprinkle meaty
n if you like. Place in pan.
Add bell pepper
Light the grill.
In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes.
Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
In a small stainless-steel saucepan, bring the remaining glaze to a boil.
Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
-inch long pocket horizontally in chicken breasts, cutting deeply but not all
de ahead and kept in the refrigerator for up to 2
ears to cut each breast in half (poultry shears will
owder and salt. Arrange chicken, bone sides down, in a 4 1/2
Preheat oven to 425.
Combine butter and herbs; reserve 2 tsp.
Carefully separate skin from chicken leaving skin attached.
Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.
Grilling Method: Indirect/Medium Heat
Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.
Grill-roast until breast meat near bone registers 165\u00b0F and thigh meat registers 180\u00b0F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
175 degrees C).
Place chicken breasts in baking pans and cover with
rlic powder, and pepper in a small bowl; stir
Brine the chicken: In a large saucepan or mixing
b>chicken breasts in the boiling water until no longer pink at the bone
tick in a 5- to 6-quart slow cooker. Add chicken breasts, meat