Im on a good diet now, trying to build muscle and lose some of this guy haha. And im getting plain tired of Baked or boiled Chicken i try using spices but it all starting to taste the same. I know there is other food i can eat but i can get giant bags of frozen chicken for Cheap. So throw out some recipies even the not healthy ones for my cheat day haha

Charcoal roasted chiken smothered with sweet baby rays bbq sauce

is my favorite recipe.

Buy a chicken cookbook and prepare their recipes.

If you can, make a chicken-okra gumbo.

It is outstanding, cheap and can last at least for three, if not four, meals.  

Two boneless skinless chicken breasts

2 oz. tequila

2 limes

1/4 cup extra virgin olive oil

1 tsp ground cumin

1 tsp ground chipotle pepper

2 tsp kosher salt

1/2 tsp cayenne pepper

1 tsp cinnamon

1 tsp dried oregano

1/4 cup fresh chopped cilantro or 2 tsp dried cilantro

Pound the breasts till they are flat and of even thickness.

Zest the limes, then juice. Add to a 1 qt. ziptop bag, then add the other ingredients and the chicken. Marinate for 4-6 hours, then grill on a 450* grill for 2-3 minutes per side.

Pound the breasts till they are flat and of even thickness.

Forget the chicken.  Not only does it taste like garbage without a lot of extra fats added to the dish, it's been shown that chicken diets don't work nearly as well as red meat or fish diets.  Red meat and fish both have more protein than chicken, which results in a higher boost to your metabolism.

But I know that chicken is cheap, so here are my uses for it:

1)  Blackened chicken.  Just cover the breast in black pepper and sear on high heat (make sure to disable the smoke detector).  This makes for a very spicy, crispy breast that's still pretty low fat.  Serve with sauteed spinach, garlic, onions, and broccoli.

The other thing I do is just get ground chicken, which is a great substitute for ground beef in dishes ranging from burgers to meatballs to chili.

While it's true that some cuts of beef and pork are very fatty, for the most part the meat doesn't contribute the fat to a dish.  That comes more from the method of preparation.  Most people use way too much butter and oil when cooking.  And with today's nonstick cookware you really don't need more than just a slight misting with a squirt bottle.  Also, the carbs in a dish will be much more detrimental to your waistline than the fat from meats.  Try substituting pasta for sauteed mixed greens, and sub potatoes for heartier veggies like carrots and brocolli.

Burley, that sounds delicious. I love lime and cilantro on pretty much anything.

HERE YOU GO

On the left you can sort the chicken recipes by what type of dish you want or by what cut of meat you have.

This is one of my favorites. Some African coworkers made it for me and I loved it. It sounds like a very strange combo but just try it, you may love it. DON'T MAKE IF YOU DON'T LIKE (OR DIGEST) ETHNIC FOODS

WEST AFRICAN PEANUT SOUP      

2 med. onions, chopped

1 lg. red and-or green pepper, chopped

2 tbsp. oil

4 garlic cloves, mashed

1 (28 oz.) can tomatoes, coarsely chopped

8 c. chicken stock

1/2 tsp. pepper

1/2 tsp. crushed red hot peppers

1 1/2 c. cooked chicken, chopped

2/3 c. peanut butter

Rub:

garlic powder

onion powder

crushed red peppers

salt

pepper

paprika

chili powder

(mix all these together to your liking but go easy on the garlic, onion, and chili. I mix them into a bag and smell it until I think it smells like the spicy and garlic/onion flavors have balanced a little toward the spicy side--shake the bag to mix the ingredients)

Take thawed chicken (I use breasts) and lay them flat in a cooking pan. Stab chicken with a fork on both sides. Apply rub to both sides of the chicken by rubbing it in with one hand. Put in an oven that was preheated to 350-375 for about 30 minutes.

While the chicken bakes...

In large pot (like a stew pot), sautee onions, peppers and garlic in oil over a moderate to high heat until onions are just beginning to brown.

Add all other ingredients EXCEPT chicken and peanut butter. Simmer, uncovered, over low heat for about 1 hour.

Stir in peanut butter (you can use more than the recipe calls for if you like PB) and mix the stew until it all melts in and turns the stew a little creamy. Once the PB is dissolved into the stew, turn the stove down to low.

After the 30 minutes, take the baking pan of chicken out of the oven and ladle stew from the pot over the chicken, just coating it with the stew. Put chicken back in the oven for another 30 minutes. You want the stew to be kind of creamy so you have to manage its consistency after you add the peanut butter. If it is too runny, put the heat higher and stir consistently so the PB doesn't burn in the pot. This will evaporate some of the water and leave the chicken flavor of the broth. Don't evaporate too much, just make it a nice creamy consistency and you will learn how to manage it to your liking.

After the 30 minutes, check to make sure the chicken is fully cooked. Then cut it into small cubes or slices. Add chicken to the stew and simmer 10 to 15 minutes.

Serve over rice.

You can also add peeled and chopped yucca if you want. The authentic stuff the Africans gave me had yucca and it was awesome but I haven't tried the recipe with yucca yet...

Ron Burley wrote:

Pound the breasts till they are flat and of even thickness

Always ALWAYS check for silicone enhancement first prior to pounding.