Garlic Lemon Chicken
Sunny, lemony and redolent of garlic, this dish is a crowd-pleaser. If you make it ahead, you can use all chicken thighs instead of chicken pieces - they stay extra moist when reheated.
Sunny, lemony and redolent of garlic, this dish is a crowd-pleaser. If you make it ahead, you can use all chicken thighs instead of chicken pieces - they stay extra moist when reheated.
Time-saving tip: Use boneless skinless chicken breasts and you'll save an extra 15 minutes.
The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
Succulent chunks of chicken and colourful skewers of fruit and vegetables make a pretty plate. Setting part of the marinade aside for basting the chicken ensures that you don't transfer raw chicken juices to the cooked food.
This smashing sandwich is also a great way to use up leftover cooked chicken. You'll need about 3 cups (750 mL) chopped instead of the chicken breasts.
Because most of the fat in chicken is in the skin, removing it — and its 16 grams of fat — makes chicken a lean choice. The parsley, lemon and garlic topping does the job the skin usually performs, keeping the breasts moist and juicy. Serve with rice pilaf and Honey Acorn Squash. Pop the squash into the oven 15 minutes before adding the chicken.
Skinless chicken has 8 g less fat per serving than chicken with the skin. Serve this pasta dish with whole grain bread.
Crunchy, dry melba toast makes the crispiest chicken with the least amount of fat — just a few spoonfuls of butter tossed with the crumbs. This coating would work equally well on skinless thighs or chicken fingers.