He Man Chicken Recipes

Steps:

• Preheat oven to 450 degrees.
• Mix together dijon mustard, maple syrup and rice wine vinegar.
• Place chicken in an oven proof baking dish and sprinkle with Salt and Pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated.
• Bake for 40 minutes or until the meat is cooked (155 degrees). Halfway through baste the chicken with the sauce.
• Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary. Enjoy!

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay a chicken breast onto a work surface and place the palm of your hand down on the meat. With a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. Repeat with the other two chicken breasts.
• Place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
• To stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. Spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. Roll the chicken breast around the skewer and secure with toothpicks. Wrap each chicken roll with 2 slices of bacon and secure with toothpicks. Pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. Discard any leftover sauce.
• Cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
• Pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. Let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Pat chicken dry and season with salt and pepper.
• Brown the chicken about 4 minutes on each side.
• Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
• Add onion to the pan and cook until tender, about 3 minutes.
• Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
• Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
• Garnish with fresh chopped parsley.