Category: Chicken

Orange Dijon Chicken Breasts

Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.
Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

Today I want to share with you a simple but lip-smackin’ great recipe for Orange Dijon Chicken Breasts. I came up with this recipe which is CRAZY EASY to make with a few simple ingredients. The best part (besides the taste) is the fact that this dish can be prepared and on the table in under 20 minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Orange Dijon Sauce- It’s EASY!

Place the orange marmalade, Dijon mustard, water, honey and Tabasco sauce in a small bowl. Stir these ingredients well, to fully combine. This is the sauce that will coat the chicken breasts later. See how absolutely EASY it was to make in just a couple of minutes? Set the sauce aside while you pan-sear the chicken breasts.

Orange marmalade, Dijon mustard, honey, Tabasco and water in a small bowl for mixing the sauce.Once mixed, the orange Dijon sauce is ready to add to the chicken.

Pan-Sear The Chicken Breasts

NOTE: The chicken breasts are fairly small, which is why they will cook faster. I used 4 oz. small boneless, skinless chicken breasts that are each about ¾” thick. FYI-This recipe calls for FOUR chicken breasts, but my photos will only show TWO. Now… moving on.

Pat the chicken dry with paper towels, and then lightly season them with salt and pepper. Heat coconut oil (or oil of choice) in a large skillet on medium-high heat. Heat the oil until it is very hot (but not smoking). Carefully add the chicken breasts to the skillet. They should sizzle when they hit the hot skillet. Let them cook on medium-high heat (without moving them) for 3 minutes. 

Flip the chicken breasts to the other side and continue to cook for an additional 3 minutes. Remember- if you are using thicker pieces of chicken, it will take longer to cook them!

Lightly seasoned chicken breasts are pan-seared in hot oil in a skillet.Flipping the chicken half way through cooking ensures golden brown color on both sides.

Add The Sauce

Pour the orange Dijon sauce into the skillet. Keep the heat at MEDIUM temperature, and continue to cook the chicken for 5 more minutes. As it cooks, spoon the sauce on top of each of the pieces of chicken. Continue this process the entire 5 minutes (coating them with the sauce). The sauce will reduce in volume slightly as it cooks.

The orange Dijon sauce is added to the skillet with the browned chicken breasts.

Serve The Orange Dijon Chicken Breasts

When the orange Dijon chicken breasts are “done”, they should have an internal temperature of 165°F. and be fully cooked through. To serve, spoon sauce on top of each chicken breast, and then garnish each piece with chopped parsley and half an orange slice. Serve the chicken immediately while hot, and ENJOY!

That’s it! This truly is a simple, but TASTY recipe for orange Dijon chicken breasts. The sauce has fantastic flavor, the chicken is golden brown and the presentation is simple, but inviting! Plus, it’s quick and easy to prepare, which is ALWAYS a win-win in my book! HOORAY!

Orange Dijon Chicken Breasts are garnished with parsley and an orange slice for serving.One of the orange Dijon chicken breasts, garnished and ready to serve.

I really think you’re going to enjoy this simple dish. It really could not be any simpler to make, and always turns out wonderful. I hope you have the opportunity to make it for yourself or those you love. Thanks for stopping by, and please come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Orange Dijon Chicken Breasts
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

Category: Main Course
Cuisine: American
Keyword: orange Dijon chicken breasts
Servings: 4
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • ½ cup orange marmalade
  • 3 Tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon water
  • ½ teaspoon hot sauce (I use Tabasco)
For Chicken:
  • 16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
  • ½ teaspoon salt & pepper (each) to lightly season chicken
  • 1 Tablespoon coconut oil (or oil of choice)
Optional Garnish: chopped parsley and orange slices (halved)
    Instructions
    1. Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.

    2. Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!

    3. Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.

    4. To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!

    Nutrition Facts
    Orange Dijon Chicken Breasts
    Amount Per Serving (1 chicken breast)
    Calories 307 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 73mg24%
    Sodium 490mg21%
    Potassium 447mg13%
    Carbohydrates 40g13%
    Fiber 1g4%
    Sugar 37g41%
    Protein 24g48%
    Vitamin A 62IU1%
    Vitamin C 4mg5%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Firecracker Chicken Meatballs

    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!
    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

    We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor! Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

    I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book! Today I want to show you just how easy they are to make, so here we go:

    SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

    Time to Make Some Firecracker Chicken Meatballs

    In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined. Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

    Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

    Panko crumbs, Parmesan cheese, garlic powder, ground ginger and red pepper flakes in bowl.Ground chicken, egg, and hot sauce are added to bread crumb/cheese mixture for meatballs.

    Form Meatballs And Pan-Sear Them In A Skillet

    Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

    Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one. Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

    Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through. You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

    The meat mixture for Firecracker Chicken Meatballs is ready to shape and cook.A dozen firecracker chicken meatballs cooking in olive oil in skillet.Chicken meatballs are browned on all sides in hot oil until cooked through.

    Make The Sweet And Spicy Sauce

    Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork. Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

    Brown sugar, hot sauce, cider vinegar and water are mixed in a small bowl to make a sauce.Bowl with the glazing sauce for the firecracker chicken meatballs.

    Final Step

    Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching. Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

     When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

    Sauce is added to cooked chicken meatballs in skillet and cooked until it thickens.

    Serve the Firecracker Chicken Meatballs

    Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side. Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired.

    The sliced green onions and sesame seeds are optional, but we like the color and flavor they add. Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

    Firecracker chicken meatballs are served on top of white rice, with veggies on the side.

    I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

    Looking For More MEATBALL Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful meatball recipes there for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Firecracker Chicken Meatballs
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     

    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

    Category: Main Dish
    Cuisine: American
    Keyword: firecracker chicken meatballs
    Servings: 12 meatballs
    Calories Per Serving: 121 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Meatballs:
    • 1 Tablespoon extra virgin olive oil to cook meatballs
    • ¼ cup Panko bread crumbs
    • ¼ cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • ½ teaspoon red pepper flakes
    • 1 pound ground chicken
    • 1 large egg
    • 2 Tablespoons buffalo sauce (I use Frank's Red Hot)
    For Sauce:
    • ½ cup dark brown sugar (packed)
    • ¼ cup buffalo sauce (I use Frank's Red Hot)
    • 2 Tablespoons water
    • 2 Tablespoons apple cider vinegar
    Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)
      Instructions
      1. In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.

      2. Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.

      3. Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.

      4. Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.

      5. Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

      Nutrition Facts
      Firecracker Chicken Meatballs
      Amount Per Serving (1 meatball per serving)
      Calories 121 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 2g13%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 50mg17%
      Sodium 304mg13%
      Potassium 229mg7%
      Carbohydrates 10g3%
      Fiber 1g4%
      Sugar 9g10%
      Protein 8g16%
      Vitamin A 65IU1%
      Vitamin C 1mg1%
      Calcium 39mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

      Creamy Chicken Primavera

      Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

      I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Chicken And Pasta

      Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

      Boneless, skinless chicken breasts are cut into bite-sized cubes.

      Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

      Spaghetti noodles are cooked in boiling water per package instructions.

      While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

      Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

      Cubes of chicken breast are cooked in hot vegetable oil until lightly browned.Garlic, onion, zucchini and carrot slices are added to the cooking chicken pieces.

      Time To Put This Dish All Together!

      When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

      Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

      Spaghetti noodles are cooked, drained and then placed back into large saucepan.Chicken mixture, Parmesan cheese, pimiento and half and half are added to the pasta.After ingredients are combined and cheese melts, creamy chicken primavera is ready.

      Serve The Creamy Chicken Primavera

      Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

      A bowl full of creamy chicken primavera with veggies, ready to eat.A close up photo of the creamy chicken primavera in the bowl.

      Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, and have a wonderful day.

      Looking For More CHICKEN Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes you will enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

      0 from 0 votes
      Creamy Chicken Primavera
      Prep Time
      15 mins
      Cook Time
      11 mins
      Total Time
      26 mins
       

      Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Category: Main Course
      Cuisine: American
      Keyword: creamy chicken primavera
      Servings: 5
      Calories Per Serving: 537 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 medium chicken breasts (boneless/skinless) cut into 2" cubes
      • 3 Tablespoons vegetable oil
      • 1 clove garlic minced
      • 3 Tablespoons white wine
      • 1 medium zucchini thinly sliced
      • 1 medium carrot peeled/thinly sliced
      • 1 medium yellow onion peeled/chopped
      • ¾ pound spaghetti pasta =12 ounces
      • 1 cup half and half
      • ½ cup grated Parmesan cheese + more for garnish, if desired
      • ¼ cup diced pimiento (optional)
      Instructions
      1. Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.

      2. Cook pasta in boiling water in large saucepan, following package instructions.

      3. While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking

      4. When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.

      5. To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

      Nutrition Facts
      Creamy Chicken Primavera
      Amount Per Serving (1 (1/5 of total))
      Calories 537 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 7g44%
      Trans Fat 1g
      Polyunsaturated Fat 6g
      Monounsaturated Fat 5g
      Cholesterol 70mg23%
      Sodium 268mg12%
      Potassium 660mg19%
      Carbohydrates 58g19%
      Fiber 3g13%
      Sugar 5g6%
      Protein 29g58%
      Vitamin A 2395IU48%
      Vitamin C 11mg13%
      Calcium 197mg20%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Mexican Shredded Chicken (crock pot)

      Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It’s easy to make and delicious!
      Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It's easy to make and delicious!

      Today I want to share a recipe I use often for Mexican shredded chicken. There are only a couple simple steps to prep the chicken before adding it to a slow cooker to finish cooking. The meat is seasoned well, and adds great flavor to quite a variety of dishes! You should end up with enough shredded chicken for at least 8 servings (depending on how you choose to use it)

      I’ve made shredded chicken this way for years now. I love it’s simple added ingredients that I almost always have in my kitchen. This recipe uses boneless, skinless chicken breasts, but you can make it with a combination of breasts and thighs, if that’s what you have. The recipe can also be easily doubled, and it freezes well! Here’s the way I make Mexican shredded chicken:.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare And Pan-Sear The Chicken

      Cut boneless, skinless chicken breasts into cubes, about 2″ in size. Use paper towels to pat the chicken dry (drying the chicken helps it brown quickly instead of steaming it). Heat 2 Tablespoons of oil on medium-high heat in a large skillet.

      Add the dried chicken pieces, and quickly sear them until browned on all sides. You do not have to cook them all the way through, because the crock pot will do that. You just want the outside of the chicken pieces to be nicely browned. 

      Chicken breasts are cut into cubes, then dried on paper towels before cooking.Boneless, skinless chicken breast cubes are lightly browned in hot oil in a skillet.

      Into The Crock Pot It Goes!

      When done, transfer the chicken pieces from the skillet into a crock pot. Reserve the remaining liquid in the skillet. Add a half cup of water to the “drippings” in the skillet, and cook for about a minute. This helps de-glaze the skillet and adds in any little browned bits of chicken to help flavor the sauce. Pour this liquid over the chicken pieces in the crock pot.

      Water is added to skillet to help deglaze the pan after browning chicken.Water and pan drippings are poured onto the browned chicken pieces in crock pot.

      Add The Seasoning Sauce Then Cook!

      Now it’s time to make the easy seasoning sauce. Combine soy sauce, lime juice, brown sugar, chopped green onions, red pepper flakes, cumin, chili powder and garlic powder in a medium bowl. Stir well, until the brown sugar has dissolved and the ingredients are fully incorporated.

      Once combined, pour the seasoning sauce into the crock pot. Stir well, to coat the chicken with the sauce. Put the lid on the crock pot and cook the Mexican shredded chicken for 4-5 hours on LOW heat, OR  for 3 hours on HIGH heat.

      A seasoning sauce is mixed together and poured over the chicken in the crock pot.Mexican shredded chicken is cooked in a crock pot for several hours.

      Time To Shred The Cooked Chicken

      Once the chicken has finished cooking, transfer the chicken to a large bowl using a slotted spoon. There will still be quite a bit of liquid left in the crock pot. Hang on to that, because you can use some of it, okay?

      Shred the cooked chicken using two forks. It should shred very easily and only takes a couple of minutes. Add a couple spoonfuls (or more, if desired) of the reserved crock pot sauce to the chicken. This will help ensure your Mexican shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes.

      Two forks are used to pull apart the Mexican shredded chicken after it has been fully cooked.Mexican shredded chicken is now ready to use in a favorite dish like tacos, burritos, etc.

      Serving Mexican Shredded Chicken

      There are LOTS of ways to use Mexican shredded chicken. You can use this well-seasoned chicken for enchiladas, tostadas, flautas, taco salads, burritos and chimichangas. Some of our favorite ways to enjoy this shredded chicken are pictured below. The chicken is the featured ingredient in our chicken taco salad bowls, quesadillas and tacos.

      Mexican Shredded Chicken is featured in a Taco Salad Bowl.A chicken quesadilla is served, using the shredded chicken inside.The Mexican shredded chicken can be used to fill tacos for a quick dinner.

      I hope you have the chance to try this recipe for Mexican Shredded Chicken. Once made, it is very versatile and can be used in a multitude of dishes. The shredded chicken also freezes well (if wrapped well and stored in an airtight container). Thanks for visiting my blog, and I hope you will come back soon for more family-friendly recipes. Have a good day!

      Looking For More CHICKEN Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of yummy chicken recipes for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: unknown (written down years ago on a piece of paper-no original source noted)

      0 from 0 votes
      Mexican Shredded Chicken (crock pot)
      Prep Time
      15 mins
      Cook Time
      4 hrs 30 mins
      Total Time
      4 hrs 45 mins
       

      Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

      Category: Entree
      Cuisine: Mexican
      Keyword: Mexican shredded chicken
      Servings: 8
      Calories Per Serving: 185 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 Tablespoons vegetable oil
      • 4 large boneless, skinless chicken breasts approx. 2 lbs.
      • cup water
      Seasoning Sauce:
      • cup light soy sauce
      • 1 Lime Juice of 1 lime
      • 3 Tablespoons brown sugar
      • 2 stems green onions (scallions) sliced (green + white parts)
      • ½ teaspoon chili powder
      • ½ teaspoon ground cumin
      • ½ teaspoon garlic powder
      • ½ teaspoon red pepper flakes
      Instructions
      1. Cut chicken into 2" cubes. Pat chicken dry with paper towels. Heat 2 Tablespoons of oil on medium-high heat in a large skillet. Add chicken; quickly sear until nicely browned on all sides. Do not cook them all the way through (crock pot will finish).

      2. Transfer browned chicken from skillet into crock pot. Reserve remaining liquid in skillet. Add water to "drippings" in skillet; cook/stir for one minute. Pour this liquid over chicken in crock pot.

      3. Make the seasoning sauce: Combine all sauce ingredients in a medium bowl. Stir well, until brown sugar has dissolved and ingredients are fully incorporated. Pour seasoning sauce into crock pot. Stir well, to coat chicken with sauce. Put the lid on the crock pot. Cook for 4-5 hours on LOW heat, OR 3 hours on HIGH heat.

      4. Once done cooking, transfer chicken to large bowl using a slotted spoon. There will still be liquid left in the crock pot. Shred chicken using two forks. Add a couple spoonfuls (or more) of reserved crock pot liquid to the chicken. This helps ensure the shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes. Enjoy!

      Nutrition Facts
      Mexican Shredded Chicken (crock pot)
      Amount Per Serving (1 (1/8 of total))
      Calories 185 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 2g
      Cholesterol 73mg24%
      Sodium 678mg29%
      Potassium 463mg13%
      Carbohydrates 6g2%
      Fiber 1g4%
      Sugar 5g6%
      Protein 25g50%
      Vitamin A 115IU2%
      Vitamin C 3mg4%
      Calcium 15mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

      Italian Chicken Parmesan Meatballs

      It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
      It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

      Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

      I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

      So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Combine All The Ingredients

      Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

      The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

      Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

      Time to Form The Italian Chicken Parmesan Meatballs

      Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

      Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

      Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

      Time To Bake!

      Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

      If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

      Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

      Ready To Eat Italian Chicken Parmesan Meatballs!

      When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

      You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

      Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

      I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

      Looking For More MEATBALL Recipes?

      You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball recipes you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

      0 from 0 votes
      Italian Chicken Parmesan Meatballs
      Prep Time
      10 mins
      Cook Time
      22 mins
      Total Time
      32 mins
       

      It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

      Category: Dinner, Lunch
      Cuisine: Italian
      Keyword: Italian Chicken Parmesan Meatballs
      Servings: 4 (3 meatballs per serving)
      Calories Per Serving: 261 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound ground chicken
      • cups chopped, fresh spinach leaves
      • cup grated Parmesan cheese
      • cup all purpose flour can substitute almond flour for gluten-free
      • 3 cloves garlic minced
      • 1 large egg lightly beaten
      • ½ teaspoon sea salt
      • ¼ teaspoon ground black pepper
      • ¼ teaspoon Italian seasoning
      • ¼ teaspoon onion powder
      • ¼ teaspoon red chili pepper flakes (optional, but good)
      Instructions
      1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

      2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

      3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

      4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

      5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

      Recipe Notes

      NOTE: Caloric calculation made using all purpose flour

      Nutrition Facts
      Italian Chicken Parmesan Meatballs
      Amount Per Serving (1 3 meatballs)
      Calories 261 Calories from Fat 117
      % Daily Value*
      Fat 13g20%
      Saturated Fat 4g25%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 5g
      Cholesterol 151mg50%
      Sodium 514mg22%
      Potassium 699mg20%
      Carbohydrates 10g3%
      Fiber 1g4%
      Sugar 1g1%
      Protein 26g52%
      Vitamin A 1059IU21%
      Vitamin C 3mg4%
      Calcium 125mg13%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

      Air Fryer Buffalo Honey Wings

      Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.
      Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

      We love chicken wings, and have eaten lots of them since getting an air fryer a couple of years ago. The recipe I am sharing today is an absolutely delicious way to make sweet and spicy wings in an air fryer. I have also included instructions for baking these, in case you do not have access to an air fryer. Either cooking method will produce a scrumptiously addicting chicken wing that you are gonna love!

      Basically, you will whip up a quick spice rub, season the chicken, cook the chicken wings, then toss them in a simple buffalo honey sauce. It’s actually quite simple, whether you air fry the wings or bake the wings. Here’s how to make them:

      Scroll Down For A Printable Recipe Card At the Bottom Of The Page

      Prepare A Spice Mixture For Seasoning The Wings

      Making the spice rub for the air fryer buffalo honey wings could not be any more simple! Measure the ingredients into a medium bowl, and stir or whisk until the spices are fully combined. Pat the chicken wings dry using paper towels, then place them in a large bowl or container.

      Sprinkle the chicken wings with the spice rub. Make sure to rub the spices into the chicken wings to coat them all sides. Use all of the spice mixture, if making a full recipe (3 pounds of wings)

      Spices are measured into a small bowl for the chicken wings.Chicken wings are covered with spices before cooking.

      Time To Cook The Air Fryer Buffalo Honey Wings

      There are so many air fryer machines today, which can vary quite a bit in cooking temps, so be sure to keep an eye on the wings as they cook, so they will not undercook OR overcook in YOUR machine! I use a Cosori air fryer, and often cook these wings in a couple batches. Here’s how I cook them in my air fryer.

      Preheat air fryer to 380°F. Once preheated, add the seasoned wings to the basket (I usually try to keep them in a single layer if possible). Cook the air fryer buffalo honey wings at 380°F for 12 minutes, then flip the wings to the other side and cook for another 12 minutes. I then turn the temperature up to 400°F and cook them for 3-4 more minutes, until cooked through and crispy on the outside.

      Air Fryer Buffalo Honey Wings in the basket halfway though the cooking time.

      Make The Buffalo Honey Sauce While the Wings Cook

      Melt butter in a medium-sized saucepan on medium heat. In a separate bowl, whisk together cornstarch and Frank’s Original Hot Sauce until blended. Add this to the melted butter in the saucepan, and stir to combine. Now add honey and molasses, and stir again, until ingredients are combined.

      Heat the buffalo honey sauce until it comes to a boil, making sure to stir (or whisk) it often. When it comes to a boil, reduce the heat to low and then simmer the sauce for 3-5 minutes, until it thickens slightly. Give it a taste. If you want it a bit sweeter, stir in more honey. If you want it spicier, add a bit more hot sauce.

      Cooking the ingredients for the buffalo honey sauce.Sauce is ready to add to the cooked chicken wings.

      Coat Wings With Sauce Then Serve

      Place the cooked wings in a large bowl, and pour the sauce over them. Toss the air fryer buffalo honey wings so they are fully coated with sauce. Once all the wings are cooked and coated with the sauce, they are ready to serve, while hot. Serve with bleu cheese or ranch dressing and carrot and celery sticks on the side, if desired. Enjoy!

      Air Fryer Buffalo Honey Wings are coated with the spicy and sweet sauce before serving.Some of the air fryer buffalo honey wings on a white plate, ready to serve and eat!

      No Air Fryer? No Problem… BAKE Them!

      It will take longer to bake the wings, but here is how to do it. Cover a 9″x13″ baking sheet with aluminum foil, and spray lightly with non-stick baking spray. Place the seasoned wings on the foil in a single layer. Bake in a preheated 400°F. oven for 45-50 minutes. Once done baking, turn the oven setting to BROIL. Place wings (on baking sheet) about 6-8 inches away from the broiler. 

      Broil the chicken wings until they reach the crispiness you want, then flip them over to the other side and broil again until crispy on outside. Keep a close eye on the wings so they don’t burn. THE BROILING TIME WILL ONLY BE A COUPLE MINUTES TOTAL. Once done, remove from oven, and toss with prepared buffalo honey sauce, and serve!

      Carrots and dip are served with the cooked buffalo honey chicken wings.

      Thanks for stopping by today. I really hope you get the opportunity to make these delicious chicken wings, and trust you will enjoy them. Please come back again soon for more yummy recipes. Have a GREAT day.

      Looking For More Appetizer Recipes?

      You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious appetizer recipes, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: https://carlsbadcravings.com/buffalo-honey-hot-wings-traditional-buffalo-hot-wings-recipe/

      0 from 0 votes
      Air Fryer Buffalo Honey Wings
      Prep Time
      5 mins
      Cook Time
      28 mins
      Total Time
      33 mins
       

      Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

      Category: Appetizer/Snack, Entree
      Cuisine: American
      Keyword: Air Fryer Buffalo Honey Wings
      Servings: 6 (4 wings per serving)
      Calories Per Serving: 376 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 pounds chicken wings (approx. 24 wings)
      Dry Rub Spice Mix:
      • 2 Tablespoons brown sugar
      • 2 Tablespoons baking powder
      • 2 teaspoons onion powder
      • 2 teaspoons salt
      • 2 teaspoons ground black pepper
      • 2 teaspoons paprika
      • 2 teaspoons garlic powder
      • 2 teaspoons ground cumin
      • 2 teaspoons chili powder
      • 1 teaspoon celery salt
      Buffalo Honey Sauce:
      • cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce)
      • 2 teaspoons cornstarch
      • ¼ cup honey
      • 1 Tablespoon molasses
      • 1 Tablespoon butter
      Instructions
      1. Measure spice rub ingredients into a medium bowl; stir/whisk until combined. Pat chicken wings dry with paper towels; place wings into large bowl or container. Sprinkle with spice rub, rubbing spices into wings to coat all sides.

      If Cooking In Air Fryer:
      1. Preheat air fryer to 380°F. Once preheated, add seasoned wings to basket in single layer, if possible. Cook wings at 380°F for 12 minutes; flip wings to the other side; cook another 12 minutes. Turn temp. up to 400°F. Cook 3-4 minutes, until cooked through/crispy on outside. TIP: Keep an eye on chicken wings. Air fryers can widely vary on heating temperatures!

      If Baking In Oven:
      1. Cover a 9"x13" baking sheet with aluminum foil; spray lightly with non-stick baking spray. Place seasoned wings on foil in single layer. Bake in a preheated 400°F. oven 45-50 minutes. When done, turn oven setting to BROIL. Place wings (on baking sheet) about 6-8 inches away from broiler.  Broil wings until they reach the crispiness you want. Flip over to other side; broil again until crispy. Keep a close eye on wings so they don't burn. BROILING TIME WILL ONLY BE A COUPLE MINUTES TOTAL. Once done, remove from oven; toss with sauce, and serve!

      Make Sauce While Wings Cook:
      1. Melt butter on medium heat in medium saucepan. In separate bowl, whisk together cornstarch and Frank's Original Hot Sauce until blended. Add to melted butter; stir to combine. Stir in the honey and molasses, until combined. Heat sauce until it comes to a boil, making sure to stir (or whisk) often. Once boiling, reduce heat to low; simmer 3-5 minutes, until it thickens slightly.

      Serve:
      1. Place cooked wings in a large bowl; pour warm sauce over them. Toss wings until coated with sauce. Serve wings hot, with bleu cheese or ranch dressing, carrot and celery sticks on the side, if desired. Enjoy!

      Nutrition Facts
      Air Fryer Buffalo Honey Wings
      Amount Per Serving (1 (4 wings))
      Calories 376 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 7g44%
      Trans Fat 1g
      Cholesterol 99mg33%
      Sodium 2107mg92%
      Potassium 725mg21%
      Carbohydrates 23g8%
      Fiber 1g4%
      Sugar 18g20%
      Protein 23g46%
      Vitamin A 776IU16%
      Vitamin C 1mg1%
      Calcium 217mg22%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

       

      Butternut Squash Risotto with Chicken

      If you’re looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It’s an “all in one bowl” meal you’ll enjoy!
      If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

      My husband and I really love risotto. It’s hot, filling, delicious, creamy, and to us, a wonderful “comfort food” meal. The best part is that it is an all-in-one dish, with veggies, chicken and rice, so it’s practically perfect… in every way! If you’re a vegetarian and want to make this meal, simply substitute vegetable broth (for chicken broth) and leave out the chicken to enjoy this yummy dish.

      I found the original recipe in one of my old cookbooks published in 2004, called “The Best Of Cooking Light”. After making a couple of tweaks (adding and changing ingredients a bit) to the original recipe, I made this delicious dinner and we’ve loved it ever since that first meal. Tender pieces of butternut squash, chicken, and onions, cooked with arborio rice, broth, butter and Parmesan cheese make this a risotto you’re gonna love! It is soooo good. Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make Butternut Squash Risotto with Chicken

      In a large saucepan, bring 1½ cups of water, 1/4 cup of dry white wine, and 2 cans (14.5 oz. each) of low sodium chicken broth to a simmer (do not boil). Keep this liquid broth simmering on low heat while you prepare the risotto.

      Heat olive oil on medium heat in a large Dutch oven. Once the oil is hot (but not smoking), add chopped onion, and cook them for 7-8 minutes, stirring often. When done, the onions should be golden brown and tender. Add additional 1/2 cup of water, butternut squash, salt, pepper and garlic powder to the pan, and stir to combine. Continue to cook for about 10 minutes, or until the squash has become tender and the liquid has almost evaporated.

      Chopped onions are cooked in olive oil until tender.Lightly seasoned butternut squash cubes for the risotto are cooked in water until tender.

      Making The Risotto

      Add the arborio rice and pre-cooked chicken cubes to the pan, stirring to combine these ingredients. Ladle ½ cup of the warm simmering broth into the pan, and stir. Cook this mixture on medium-low heat, stirring often, until almost all of the broth has been absorbed into the rice.

      Continue to add warm broth to the pan, ½ cup at a time, cooking and stirring constantly until almost all the liquid is absorbed, before adding the next ½ cup of broth. Repeat this step (½ cup at a time), stirring constantly, until all the broth has been absorbed into the rice.

      This should take about 30 minutes total to use up all the broth. Don’t rush this step, as the “low and slow” cooking of the liquid and rice is what will help make the finished risotto creamy and tender.

      Arborio rice and cooked chicken pieces are added to the butternut squash in pan.Chicken broth is added to the butternut squash risotto and cooked until it is absorbed.More chicken broth is added and stirred into the risotto as it cooks.

      Last Step Before The Butternut Squash Risotto Is Ready To Eat!

      Once the broth has been absorbed into the risotto (and the rice is creamy and tender to the bite), remove the pan from the heat. Immediately stir in butter and shredded Parmesan cheese, and continue stirring until they’ve melted and been mixed into the butternut squash risotto.

      Butter and parmesan cheese are added to the butternut squash risotto

      Time To Serve The Butternut Squash Risotto with Chicken

      Now it’s time to serve the butternut squash risotto with chicken while it is HOT! Serve it immediately for best results. For six total servings, each portion should be approx. ¾ cup. If desired, top each portion with chopped fresh parsley and additional Parmesan cheese (this is optional, but nice!).

      The creamy butternut squash risotto is delicious, and will be a wonderful meal for you and those you love. It’s a yummy chicken, veggie and rice dish I’m certain you will enjoy serving to those you love. If you have any leftovers, they can be stored in an airtight container, refrigerated, and then microwaved to reheat.

      Butternut Squash Risotto with Chicken, garnished with parsley, served in a white bowl.

      Thank you so much for stopping by my blog today. I truly hope you will have the opportunity to try this delicious Butternut Squash Risotto, and trust you will love it just as much as we do. Please come back again soon for more recipes. Have a great day, and may God bless you with hope, the love of family and friends, and great joy.

      Looking For Other RISOTTO Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple other delicious risotto recipes I’m confident you will also enjoy:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: The cookbook “The Best Of Cooking Light”, page 143, published by Oxmoor House, Inc., 2004.

      0 from 0 votes
      Butternut Squash Risotto with Chicken
      Prep Time
      15 mins
      Cook Time
      50 mins
      Total Time
      1 hr 5 mins
       

      If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

      Category: Entree
      Cuisine: Italian
      Keyword: butternut squash risotto
      Servings: 6 (approx. ¾ cup per serving)
      Calories Per Serving: 388 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups water (divided use)
      • 29 ounces low sodium chicken broth (two 14.5 oz. cans)
      • ¼ cup dry white wine
      • 2 teaspoons extra-virgin olive oil
      • ½ cup onion, finely chopped
      • 3 cups cubed, peeled butternut squash (cut in 3/4" cubes)
      • ½ teaspoon salt
      • ¼ teaspoon black pepper
      • ½ teaspoon garlic powder
      • cups arborio rice (or other short grain rice) (uncooked)
      • cups pre-cooked chicken breast ,(cut in 1" cubes)
      • ½ cup shredded Parmesan cheese
      • 3 Tablespoons unsalted butter
      Garnish (optional): additional Parmesan cheese and/or chopped parsley
        Instructions
        1. In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.

        2. Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.

        3. Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.

        4. Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.

        5. Serve immediately, garnishing each portion (if desired) with additional Parmesan cheese and/or chopped parsley. Enjoy!

        Nutrition Facts
        Butternut Squash Risotto with Chicken
        Amount Per Serving (1 (approx. 3/4 cup))
        Calories 388 Calories from Fat 108
        % Daily Value*
        Fat 12g18%
        Saturated Fat 6g38%
        Trans Fat 1g
        Cholesterol 46mg15%
        Sodium 415mg18%
        Potassium 584mg17%
        Carbohydrates 51g17%
        Fiber 3g13%
        Sugar 2g2%
        Protein 18g36%
        Vitamin A 7700IU154%
        Vitamin C 16mg19%
        Calcium 144mg14%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

        Asian BBQ Chicken Wings (Air Fryer)

        Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, & curry powder, then cooked until crispy in an air fryer!
        Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

        If you enjoy flavor-filled chicken wings, this is a GREAT recipe! Cooked in an air fryer (using HOT air), these wings will be wonderfully yummy and crispy! The wings are first marinated in a delicious made-from-scratch (easy) Asian BBQ sauce, then cooked. The marinade is cooked until it forms a thick sauce, which is then poured over the cooked wings for serving. Oh my goodness.. they are sooo good!

        NO AIR FRYER? If you do not have an air fryer, you can bake these chicken wings! Follow instructions for this recipe until the cooking time. For baking instructions, see my note in the printable recipe card (located at the bottom of the page) for details.

        These Asian BBQ chicken wings have now become one of my favorite ways to enjoy this “snack”, “appetizer” or “meal”. The flavor is amazing, and my husband and I love them! I found the original recipe in an old cookbook of mine called “The Best Of Cooking Light”. The original recipe was for baked chicken thighs, but I adapted the recipe for wings and the use of an air fryer. Here’s how to make them:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Make The Asian-Inspired Sauce To Marinate The Wings

        Making the Asian BBQ sauce for the wings is super easy! Place brown sugar, soy sauce, fresh lime juice, minced garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir these ingredients well, until they have been fully combined.

        This is the marinating sauce for the chicken wings. See how easy that was? Place the chicken wings in a large re-sealable plastic bag OR in a shallow large container with a tight-fitting lid. Pour the sauce over the wings, and toss to coat them well. Seal or cover the bag/container, and marinate wings in the fridge for 4-6 hours (or overnight). Turn the wings occasionally to ensure they stay coated with marinade.

        Marinade ingredients (for chicken wings) are mixed in a small bowl.Chicken wings are covered with the marinade, then refrigerated for 4-6 hours.

        After Marinating Is Done, Cook the Asian BBQ Sauce

        Once the chicken wings have been marinated, remove the wings from the bag or container and SAVE THE MARINADE. Pour the marinade into a saucepan, where it will be cooked to safely “kill off” any harmful bacteria (from contact with raw chicken) and to thicken it into a sauce to cover the chicken wings once they are cooked.

        Bring the sauce to a full boil, and then cook on medium heat for 2 minutes, stirring often. As the liquid reduces slightly, the sauce will thicken. Set aside until chicken wings have been cooked. You can quickly reheat it before adding to the chicken, if desired.

        The reserved marinade is brought to a boil and cooked, to thicken sauce.

        Cooking The Asian BBQ Chicken Wings In An Air Fryer

        After the chicken wings have marinated 4-6 hours, they are ready to cook. Place the wings into the basket of your air fryer, trying not to overcrowd them, if possible (for best browning). You may need to cook these in two batches, if necessary.

        Cook the Asian BBQ chicken wings at  380°F. for 12 minutes, then flip them to the other side and cook 12 more minutes. Increase the temperature of the air fryer to 400°F.and cook 3-4 more minutes.


        The marinated chicken wings are cooked in an air fryer.When halfway done, Asian BBQ chicken wings are flipped over to finish cooking.

        Once the chicken wings are fully cooked, transfer them to a large bowl. Immediately pour the Asian BBQ sauce over them, and toss to fully coat with the sauce.

        Asian BBQ chicken wings are coated and tossed in sauce before serving.

        Time To Eat!

        Once the wings are coated with the sauce, it’s time to serve them. If desired, sprinkle the wings with sliced green onions and/or sesame seeds before serving (optional). I usually just sprinkle them with sesame seeds.

        Be sure to serve them with several napkins, because these bad boys are sticky and messy good! There is so much flavor, we eat them without any sauce for dipping… you really don’t need any! YUM!

        Sprinkled with sesame seeds, the Asian BBQ chicken wings are ready to eat.

        I hope you enjoy these Asian BBQ Chicken Wings. We sure do. Thanks for stopping by today, and trust you will come back again soon for more delicious recipes. Take care, and have a GREAT day!

        Looking For More Air Fryer Recipes?

        You can find all of my blog’s recipes in the Recipe Index, located at the top of the page. I have quite a few air fryer recipes you might enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
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        Author's signature

        Recipe Adapted From: The cookbook “The Best Of Cooking Light”, page 219, published by Oxmoor House, Inc. in 2004

        0 from 0 votes
        Asian BBQ Chicken Wings
        Prep Time
        5 mins
        Cook Time
        27 mins
        Inactive Marinating Time
        4 hrs
        Total Time
        4 hrs 32 mins
         

        Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

        Category: Appetizer, Main Dish, Snack
        Cuisine: Asian
        Keyword: Asian BBQ chicken wings
        Servings: 3 (6 wings per serving)
        Calories Per Serving: 541 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • ¼ cup packed brown sugar
        • ¼ cup low-sodium soy sauce
        • 1 Tablespoon fresh squeezed lime juice
        • 3 large garlic cloves , minced
        • ½ teaspoon crushed red pepper flakes
        • ¼ teaspoon curry powder
        • pounds chicken wings (approx. 18-20 wings)
        • sesame seeds and/or sliced green onions for garnish , optional
        Instructions
        1. Place brown sugar, soy sauce, lime juice, garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir well, until fully combined.

        2. Place chicken wings in large re-sealable plastic bag OR in a shallow container with tight-fitting lid. Pour sauce over wings; toss to coat; seal bag or container. Marinate wings in fridge 4-6 hours (or overnight). Turn wings occasionally so they stay coated with marinade.

        3. Remove marinated wings from container and SAVE THE MARINADE. Pour the marinade into a saucepan. Bring sauce to a full boil; cook on medium heat for a full 2 minutes, stirring often. It is essential you fully cook the sauce to "kill off" any bacteria from it's exposure to raw chicken. As liquid reduces slightly, sauce will thicken. Set aside sauce until wings have cooked. You can quickly reheat sauce before adding to the chicken, if desired.

        4. After wings have marinated, they're ready to cook. Place wings into basket of air fryer, trying not to overcrowd them, if possible (for best browning), in batches, if necessary. Cook at 380°F. for 12 minutes, flip them to other side and cook 12 more minutes. Increase temperature of air fryer to 400°F. and cook 3-4 more minutes.

        5. Transfer wings to large bowl. Immediately pour sauce over them; toss to coat with sauce. Sprinkle with sliced green onions and/or sesame seeds, if desired; serve and enjoy!

        Recipe Notes

        NOTE: If baking, cook at 400 degrees F for 35-40 minutes. When done, place them under the broiler (about 8" below heating element) to further brown them, if desired.

        Nutrition Facts
        Asian BBQ Chicken Wings
        Amount Per Serving (1 (6 wings))
        Calories 541 Calories from Fat 297
        % Daily Value*
        Fat 33g51%
        Saturated Fat 9g56%
        Trans Fat 1g
        Cholesterol 157mg52%
        Sodium 869mg38%
        Potassium 408mg12%
        Carbohydrates 21g7%
        Fiber 1g4%
        Sugar 18g20%
        Protein 39g78%
        Vitamin A 403IU8%
        Vitamin C 4mg5%
        Calcium 51mg5%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

        Yum Yum Chicken

        Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.
        Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

        Many, MANY years ago I came up with a recipe for super simple, easy to make, baked chicken. Our family liked the chicken the first time I made it, and said it was yummy. So I named it Yum Yum Chicken. True story. Nothing exciting about it, but that’s how it got it’s name, and I’ve been making this simple dish ever since!

        Honestly, this could NOT be any easier to make, and it really does taste yummy, especially when served with steamed rice, which goes perfectly with the simple sauce that tops the pieces of chicken. I originally came up with this ridiculously easy recipe by “dinking around in the kitchen” to see what I could come up with.

        Basically I was looking for something that wouldn’t take too much time to prepare. I worked full-time when our sons were growing up, so anything that was quick, easy, and filling to make for dinner (after work) was always a winner! This recipe only takes about 10 minutes of preparation before throwing it in the oven. HOORAY! Let me show you how easy it is to make yum yum chicken:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Make The Sauce For The Chicken

        The sauce will go on top of the chicken when it is baked. It is SO EASY to make! In a medium sized bowl, combine a can of cream of mushroom soup, a can of cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give these ingredients a stir to fully combine (the sauce will be fairly thick). Set the sauce aside.

        Ingredients for the yum yum chicken sauce are combined in a small bowl.Sauce ingredients are combined before adding it to the chicken.

        Prepare The Chicken For Baking

        Preheat your oven to 375° F. Place a cut up chicken (8 pieces) in a lightly greased or sprayed 9″ x 13″ baking dish in a single layer. Pour or spoon the sauce over the chicken, spreading the sauce to make sure all the chicken pieces are covered. And now, just like that, the only thing left to do is BAKE the yum yum chicken!

        Chicken pieces are placed in a 13"x9" baking pan in a single layer.A sauce is poured over the yum yum chicken, and then is baked for one hour.

        Bake The Yum Yum Chicken

        Bake the chicken at 375° F., uncovered, for one hour. When done, the chicken will be cooked to an internal temperature of 165° F., and the sauce will be golden brown and bubbly around the edges of the pan. Remove the pan from the oven, and let the chicken rest 3-4 minutes before serving.

        After an hour of baking, the yum yum chicken is golden brown, and ready to serve.

        Serving Yum Yum Chicken

        Place pieces of the chicken onto serving plates. Spoon some of the extra sauce over the chicken, and serve. I recommend serving rice on the side with this dish, because it tastes so good with the sauce!

        That’s it! See how EASY this yum yum chicken was to make? YEP. It is a great recipe that you can quickly put together, then go rest or do something else while it bakes! That’s my kind of recipe! The baked chicken tastes good, too!

        Rice and green beans are served alongside the yum yum chicken, on a white plate.Yum Yum Chicken, topped with sauce and served with green beans and rice on the side.

        Thank you for stopping by today for a visit. I hope you’ll have the chance to make yum yum chicken for those you love. Have a great day, and come back again soon.

        Looking For More CHICKEN Recipes?

        You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them you’ll enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:
        The Grateful Girl Cooks!
        Instagram:
        jbatthegratefulgirlcooks

        Author's signature

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Yum Yum Chicken
        Prep Time
        10 mins
        Cook Time
        1 hr
        Total Time
        1 hr 10 mins
         

        Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

        Category: Dinner, Entree
        Cuisine: American
        Keyword: baked chicken, yum yum chicken
        Servings: 6
        Calories Per Serving: 337 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 3 pound whole chicken , cut into 8 pieces
        • 10.5 ounces cream of mushroom soup (1 can)
        • 10.5 ounces cream of chicken soup (1 can)
        • ¼ cup dry white wine (can substitute red)
        • ¼ cup milk
        • 1 large celery stalk (or 2 medium), sliced
        • ¼ large green bell pepper , chopped
        • ¾ envelope dried onion soup mix
        Instructions
        1. Preheat oven to 375°F. Lightly grease or spray a 9x13 baking dish.

        2. In a medium sized bowl, combine cream of mushroom soup, cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give ingredients a stir to fully combine (sauce will be fairly thick ). Set aside.

        3. Place cut up chicken (8 pieces) in prepared baking dish in single layer. Pour or spoon sauce over chicken, spreading sauce to make sure all chicken pieces are covered.

        4. Bake at 375° F. (uncovered), for one hour. When done, chicken will be cooked to an internal temperature of 165° F. and sauce will be golden brown and bubbly around the edges of pan. Remove pan from oven; let chicken rest 3-4 minutes before serving. Spoon extra sauce over each piece of chicken, to serve. Enjoy!

        Recipe Notes

        PLEASE NOTE: The caloric calculation is an ESTIMATE only, based on the total calories of all the recipe ingredients divided by 8 servings (or pieces) of chicken. Your calorie count will differ slightly, depending on the piece of chicken eaten, and the net weight of each piece (i.e. breast, leg, wing, etc.).

        Nutrition Facts
        Yum Yum Chicken
        Amount Per Serving (1 g)
        Calories 337 Calories from Fat 189
        % Daily Value*
        Fat 21g32%
        Saturated Fat 6g38%
        Trans Fat 1g
        Cholesterol 89mg30%
        Sodium 1183mg51%
        Potassium 364mg10%
        Carbohydrates 10g3%
        Fiber 1g4%
        Sugar 1g1%
        Protein 24g48%
        Vitamin A 291IU6%
        Vitamin C 7mg8%
        Calcium 42mg4%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

        Greek-Style Chicken Wings

        Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! These marinated wings are served with homemade tzatziki sauce for dipping.Greek-Style Chicken Wings can be baked or cooked in an air fryer! These marinated wings are served with homemade tzatziki sauce for dipping.

        Do you enjoy eating chicken wings? We sure do! A couple of years ago I purchased an air fryer with some gift cards I was given on my birthday. That was the beginning of my love for cooking (and eating) chicken wings.

        This recipe for Greek-style chicken wings is simple. The wings can either be baked in the oven OR can be prepared in an air fryer, whichever is most convenient for you. I have included directions for both in the recipe card.

        Greek-style chicken wings are marinated several hours, so remember to plan ahead if you are making this recipe! The marinated, seasoned wings are then cooked, then served with a simple Greek inspired homemade tzatziki sauce for dipping. It’s an easy recipe to prepare, and the wings taste wonderful! Here’s how to make them:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Marinating The Greek-Style Chicken Wings

        Because these wings taste best once they have marinated for several hours, be sure to plan ahead! Making the marinade is EASY! Simply combine the ingredients in a bowl. The marinade is made from lemon juice, olive oil, honey, oregano, garlic, and salt.

        Once fully combined, pour the marinade over the chicken wings. You can either have the wings in a large re-sealable bag or in a shallow large container with a lid. Turn the wings, to ensure all are coated with marinade, then cover, and refrigerate for 6-8 hours (or overnight).

        A Greek marinade is mixed together for the chicken wings.Pouring the marinade over the chicken wings before refrigerating.

        Make The Tzatziki Sauce For Serving

        I also make the dipping sauce ahead of time, because it will need time to fully chill, so the flavors can develop well. The sauce, also known as tzatziki sauce, is made with plain yogurt, feta cheese, chopped cucumber, dill, garlic and salt is a cinch to make!

        Place the tzatziki ingredients in a blender or food processor. Blend or process until the sauce is smooth. Transfer the sauce to a small serving bowl, cover, and refrigerate until fully chilled and you are ready to serve. The sauce can be made up to 1 day ahead.

        Ingredients for tzatziki sauce are placed in a blender to combine.After blending ingredients, the tzatziki sauce (for dipping) is smooth and creamy.

        Baking In Oven Directions

        If you are BAKING the Greek-style chicken wings, preheat the oven to 400°F. Drain the marinade off the chicken wings (discard the marinade). Place the wings on a wire rack sitting on top of a 9×13 or 15×10 baking pan.

        Bake the wings for 35-40 minutes, flipping them over to the other side halfway through the cooking time. Once they have finished baking, I usually turn the oven to BROIL, and keeping the wings about 5-6 inches away, and brown them under the broiler for a couple minutes to help to “darken and crisp them up”. Keep an eye on them so they don’t burn! When browned, they are ready to serve.

        Greek-style chicken wings are baked after marinating in sauce.Chicken wings are broiled after baking, to brown them up more.

         Air Fryer Directions

        If you are using an air fryer to cook these Greek-style chicken wings, preheat your air fryer to 380° F. Place the marinated wings in the air fryer basket. Lay the wings into the basket, trying to keep as many of them in a single layer as possible.

        Cook for 12 minutes, then turn the wings over to the other side. Place the basket back into the fryer, and continue to cook for an additional 12 minutes. Increase the temperature to 400°F., and cook for 4-5 more minutes. When done, the wings should be browned all over, and crispy on the outside. They are now ready to serve.

        Greek-style chicken wings cooking in air fryer after marinating in sauce.

        Serve The Greek-Style Chicken Wings

        Serve the Greek-style chicken wings with small bowls of tzatziki sauce for dipping on the side. You can also serve the wings with the traditional slices of carrots and celery on the side, if desired. The carrots and celery taste great, dipped in the sauce, as well.

        The Greek-style chicken wings are serving with dipping sauce, carrots and celery.

        I hope you enjoy these Greek-style chicken wings, whether you bake them OR air fry them! If you like wings, be sure to check out my yummy recipes for baked Asian chicken wings, and buffalo honey hot wings, too!

        Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. There a LOT of great recipes to make and enjoy! Have a great day, thank you for visiting my blog, and I hope you come back soon.

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:
        The Grateful Girl Cooks!
        Instagram:
        jbatthegratefulgirlcooks

        Author's signature

        Original recipe source: “Taste of Home” magazine, April/May 2007 edition, page 23, published by Reiman Publications, Inc.

        0 from 0 votes
        Greek-Style Chicken Wings
        Prep Time
        15 mins
        Cook Time
        40 mins
        Marinating Time (inactive)
        6 hrs
        Total Time
        6 hrs 55 mins
         

        Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! Marinated wings are served with homemade tzatziki sauce for dipping.

        Category: Appetizer, Main Dish
        Cuisine: American, Greek
        Keyword: Greek-style chicken wings
        Servings: 4
        Calories Per Serving: 581 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        Marinade For Wings:
        • 3 Tablespoons fresh lemon juice
        • 2 Tablespoons olive oil
        • 2 Tablespoons honey
        • 1/4 teaspoon salt
        • 1 large garlic clove, minced
        • 3 pounds chicken wings (approx. 20 wings)
        For Tzatziki Dipping Sauce:
        • 1/2 cup plain yogurt
        • 1/2 cup chopped, peeled cucumber
        • 1/2 cup crumbled feta cheese
        • 2 teaspoons dried dill weed or 2 Tablespoons fresh, chopped dill
        • 1 large garlic clove, peeled
        • 1 dash salt
        Instructions
        1. Make Marinade For Chicken Wings: Whisk marinade ingredients well in a small bowl (lemon juice, olive oil, honey, oregano, garlic and salt). Pour marinade over chicken wings (use large re-sealable plastic bag or covered, shallow container). Toss wings, to ensure they're coated with marinade; cover and refrigerate 6-8 hours (or overnight).

        2. Make tzatziki sauce: Place yogurt, cucumber, feta, dill, garlic and salt in blender or food processor. Blend or process until sauce is smooth. Transfer sauce to small serving bowl; cover and refrigerate until fully chilled. Sauce can be made up to 1 day ahead.

        If Oven-Baking:
        1. Preheat oven to 400° F. Drain marinade off wings (discard marinade). Place wings on a wire rack fitted on top of a 9x13 or 15x10 baking pan. Bake wings on the middle rack 35-40 minutes, turning them over halfway through cooking time. Once done, turn oven to BROIL, keeping wings 5-6 inches away from broiler element. Brown them under broiler for 1-2 minutes to help brown them. Don't let them burn! Once browned and cooked through, they're ready to serve.

        If Using An Air Fryer:
        1. Preheat your air fryer to 380° F. Place marinated wings in air fryer basket, in a single layer, if possible. Cook for 12 minutes, then turn wings over. Place basket back into the fryer; continue to cook for 12 more minutes. Increase temperature to 400°F. and cook 4-5 more minutes. Once wings are crispy brown and cooked through, they're ready to serve.

        To Serve:
        1. Place hot wings on serving plates. Serve with tzatziki sauce for dipping, and slices of celery and carrots on the side. Enjoy!

        Nutrition Facts
        Greek-Style Chicken Wings
        Amount Per Serving (1 (1/4 of total))
        Calories 581 Calories from Fat 369
        % Daily Value*
        Fat 41g63%
        Saturated Fat 12g75%
        Trans Fat 1g
        Cholesterol 160mg53%
        Sodium 512mg22%
        Potassium 361mg10%
        Carbohydrates 12g4%
        Fiber 1g4%
        Sugar 11g12%
        Protein 40g80%
        Vitamin A 408IU8%
        Vitamin C 7mg8%
        Calcium 163mg16%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! Marinated wings are served with homemade tzatziki sauce for dipping.