Love Chicken? Try These Scrumptious Recipes From Around The World!

If you are a chicken lover and love cooking then you must try these tasty and different recipes which are famous in different countries. While some involve an oven, some need to be fried but some are good on the skillet. It depends on how much effort and love are you willing to put in it! So what are you waiting for? Let's get started! Go through the ingredients list so that you know what all stock needs replenishing for the weekend cookout!

Lemon Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 tsp oregano
• 2 lemons juiced
• 2 tbsp extra virgin olive oil
• 2 tsp lemon pepper
• 1 tsp dried basil
• ¼ teaspoon salt

Method

• Place chicken breasts in a big resealable plastic bag.
• Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
• Let marinate in the fridge for 30 minutes or up to 8 hours.
• Heat a heavy skillet over medium-high heat.
• Remove the chicken from the marinade and place directly into the hot skillet.
• Discard any remaining marinade.
• Cook chicken 6 to 7 minutes per side, flipping halfway through.
• Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Garnish with chopped parsley and lemon slices.

Sweet & Spicy Chicken Bites

Ingredients

• 2-3 boneless, skinless chicken breasts
• 1/2 cup baking mix
• Salt to taste
• 1/4 tsp pepper
• 1/2 cup vegetable oil

Sweet & spicy sauce:

• 1 tbsp butter
• 3 tbsp honey
• 3 tbsp hot sauce

Method

• Preheat oven to 400 degrees F.
• Cut chicken into 1 1/2" - 2" pieces.
• Put the baking mix, salt, and pepper in a plastic bag or resealable bag and shake to mix ingredients. Add the chicken to the plastic bag and toss to coat it thoroughly.
• Heat the oil in a large frying pan over medium-high heat and place the chicken pieces in it and let it brown on both sides.

Sweet & spicy sauce:

• Heat the sauce ingredients in a microwavable bowl until the butter is melted, then stir to combine.
• Put the chicken pieces in a foil lined 9" x 13" baking pan and pour the sauce over evenly. Bake in a preheated oven for 25-30 minutes, or until golden brown and tender. Turn chicken pieces over after about 15 minutes. Chicken has many health benefits, in case you are wondering why should one eat so much chicken.
• Stir gently in the pan to coat chicken before serving.

One Pot Easy Thai Chicken with Rice

Ingredients

• 6 bone-in skinless chicken thighs
• 1/4 cup peanuts, chopped
• 2 tbsp fresh cilantro leaves, chopped
• Red pepper flakes, to taste (optional)
• Salt and ground pepper to taste
• 1/2 cup sweet chili sauce
• 1 tbsp fish sauce
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp fresh lime juice
• 1 tsp Sriracha, or more to taste
• 2 tbsp reduced sodium soy sauce
• 4 tbsp vegetable oil
• 2 cups rice
• 4 cups chicken stock

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Method

• Lightly season chicken with salt and pepper. Set aside.
• Mix in a small bowl chili sauce, Sriracha, soy sauce, fish sauce, garlic, ginger, and lime juice; set aside.
• Combine the chicken and marinade in a Ziploc bag.
• Marinate for anything from 30 minutes to overnight.
• Preheat oven to 350º F.
• Heat 2 tbsp oil in a large oven-proof skillet over medium-high heat.
• Remove chicken from the marinade and reserve marinade.
• Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
• Remove the chicken and set aside.
• Wipe out the skillet with a paper towel.
• Heat 2 tbsp oil in the same skillet.
• Add the rice and cook, stirring constantly, for 3 minutes.
• Add chicken broth and stir to combine and bring it to boil and simmer, uncovered, for 5 - 8 minutes, or until most of the liquid has evaporated and the surface of the rice is covered with steam holes.
• Place the chicken on top and add 2-3 tbsp of marinade over each chicken thigh, and then place a lid on the skillet. (If your skillet does not have a lid you can use aluminum foil.)
• Bake covered for 30 minutes.
• Uncover and bake for 10 more minutes, or until the rice is tender and the chicken fully cooked.
• Remove from the oven.
• Garnish with peanuts, cilantro, and red pepper flakes

General Tso's Chicken

Ingredients

Chicken:

• 8 cups vegetable oil, for frying
• 1 cup rice wine
• ¼ cup soy sauce
• 450 gms boneless, skinless chicken thighs, cubed
• 1 cup flour
• 1 tbsp salt

General Tso's Sauce:

• 1 tbsp vegetable oil
• 2 minced garlic cloves
• 1 tsp grated ginger
• ½ cup dried chilli pod
• ¼ cup rice wine
• ¼ cup soy sauce
• ¼ cup rice wine vinegar or white wine vinegar
• ¼ cup sugar

Cornstarch Slurry:

• ½ tbsp cornstarch
• ½ tbsp water

Garnishing:

• ¼ cup chopped green onion
• White rice

Method

• In a large bowl, combine rice wine, soy sauce, and cubed chicken thighs.
• Stir and cover with plastic wrap.
• Refrigerate for at least 30 minutes or up to an hour.
• In a separate bowl, combine flour and salt.
• Remove chicken from wine/soy marinade and place in flour mixture.
• Mix thoroughly, until all the chicken pieces are coated.
• Fill a large pot with at least 2 inches deep vegetable oil. Heat it and then place chicken pieces in it and stir occasionally.
• Fry until they are golden brown, roughly 4-5 minutes.
• Remove chicken from oil and set aside to drain on paper towels or a wire rack.
• In a large skillet, bring one tablespoon of vegetable oil to medium-high heat.
• Add garlic and ginger, stirring frequently for one minute.
• Add dried chilli pods.
• Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar.
• Stir occasionally until mixture is bubbling.
• Add cornstarch slurry, stirring frequently.
• The sauce should begin to thicken in a minute or less.
• Add cooked chicken pieces, stirring them to coat with the sauce.
• Remove from heat and garnish with green onions and rice.