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- Meat and poultry
These little pieces of chicken breast are quickly cooked under the grill for an easy supper. Throw the marinade together in the morning, and then come home from work and it's all ready in less than 20 minutes.
163 people made this
- 5 skinless chicken breast fillets - cut into 2.5cm strips
- 1/4 teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 3 tablespoons Worcestershire sauce
- 4 tablespoons white wine
MethodPrep:10min ›Cook:15min ›Extra time:5hr marinating › Ready in:5hr25min
- Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
- Preheat grill. Remove chicken from marinade (save marinade) and place in a shallow tin. Grill 20cm from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
- In a small saucepan, bring marinade to the boil. Pour over chicken, toss and serve. Yummy!
Reviews & ratingsAverage global rating:(165)
Reviews in English (118)
I decided to make this at the last minute. So I decided to make the marinade as a sauce. I doubled the sauce ingredients; cut the chicken breasts into little pieces and cooked the chicken in the marinade in a saucepan; covered; for 30 min. which was too long; 15 min. would've been better. The flavor was really good. Next time I'll cut down by 1 T the lemon juice and the worcestershire. I'll definitely make this again, my way.-09 May 2001
I sort of combined the 3 chicken scampi recipes that are presently on this website trying to find the closest representation to what is on that "well-known Italian restaurant chain" menu. (Chicken scampi is the only item on their menu that I like.) So even though there is a lot of butter (and that is why it is good!), I used the sauce on Jill's, decreasing the Worcestershire sauce to more of a hint than 3 T; I added the veggies (peppers, sauteed onion, mushrooms) and WAY more parmesan; and served it over angelhair pasta like the restaurant does. It turned out really good. My husband loved it and so did I. I'll make it again. Thank you to all 3 contributers! :-)-02 May 2003
My husband and I both loved this dish. We decided it was great but not amazing. I doubled the marinade and let the chicken sit overnight. I left out the lemon juice till a few hours before I cooked it. I didn't want the acid to cook the chicken. After boiling the sauce for a few minutes it got kind of thick so i added a few teaspoons of olive oil to thin it up a little. I served over pasta and with a side of asparagus. Delicious!***EDIT***I tried with shrimp and it was also delicious. I only marinaded for a few hours and it was plenty. Next time I will try with fish.-08 Jan 2008
January tends to me one of my favorite grilling months as my attention turns towards recipe that would make one damn tasty Super Bowl party. As much as I love barbecue, I find apps (AKA: appetizers) like potato skins, jalapeno poppers, and nachos even more irresistible. In honor of this, I've decided to dedicate all of my January recipes to my favorite of all the party foods&mdashwings! I already have a healthy collection of recipes for wings here that span the standard Buffalo to spicy Cajun to sweet Hoisin to Jamaican Jerk. Still, I don't think I could ever stop variating on these crown jewels of finger foods and have so many more tasty incarnations to share, like these garlic and parmesan wings.
My process to get juicy wings with crackling skin on the grill has been well documented on this blog over and over again. Inevitably just about every recipe this month will follow the same procedure and I figure it best to go over it once again for any newbies out there.
Grilled wings can be pretty damn good, by so many fail due to flabby skin when compared to their crispy fried cousins. A few years ago my editor Kenji over Serious Eats found a way to get crunchy wings in the oven though, and I've used it ever since without fail on the grill.
The "secret" is coating them with baking powder and letting them air dry in the fridge for eight hours in the fridge prior to grilling. The rest in the fridge dries out the skins, so they can more effectively brown and crisp over high heat, while some of the chicken juices absorbed by the baking powder expand when heated, creating a textured skin that's closer to fried chicken, creating the desired blistery texture to give them and enhanced crunch and more sauce holding power.
The rest in the fridge may seem long, but it allows ample time for the creation of sauces. In this case, I went with an Italian influence to pair with the primary ingredient of Parmesan. The coating sauce was comprised of extra-virgin olive oil, basil, thyme, red pepper flakes, and black pepper whisked together in a small bowl.
After their rest in the fridge, the wings were grilled over high indirect heat. Thanks to the high amount of fat in chicken wings, they can take this type of intense heat and still remain juicy, so I cook my wings for the right texture on the skin rather than internal temperature. When they start to look like this&mdashlight golden brown with a crackling skin&mdashthey're done. If any aren't quite there yet after about 45 minutes, they can be quickly crisped over direct heat, but be careful because they can burn pretty quickly since most surface moisture is long gone.
Off the grill, the wings were immediately tossed with the basil and oil sauce while they were pipping hot.
The sauce coated the wings entire and created moisture for the Parmesan, which was tossed in next, to cling onto.
The wings were now ready for devouring, and they went quickly. The sauce created a pleasing herbal base with a little heat thanks to the red pepper. The cheese layer then complimented the basil and oil with a sharp nutty flavor that rounded out wing and made it feel whole and balanced. They were a fitting start for what's going to be a month of recipes that take wings to new great places and will certainly make any Super Bowl shindig more interesting and delicious.
Published on Wed Jan 8, 2014 by Joshua Bousel
Garlic and Parmesan Chicken Wings
- Yield 4-6 servings
- Prep 15 Minutes
- Inactive 8 Hours
- Cook 40 Minutes
- Total 8 Hours 55 Minutes
- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 2 teaspoons kosher salt, divided
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely minced fresh basil
- 2 teaspoon freshly minced garlic, about 2 medium cloves
- 1 teaspoon finely minced fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup grate Parmesan cheese
- Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and 1 teaspoon salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
- In a large bowl, olive oil, basil, garlic, thyme, black pepper, red pepper flakes, and remaining 1 teaspoon salt. Set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
- Transfer wings to bowl with oil and herb mixture. Toss to combine. Add in Parmesan cheese and toss again to evenly coat wings in cheese. Transfer to a serving tray and serve immediately.
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Josh Hey man, I think you're missing the garlic under the Ingredients section. Posted Wed, Jan 8 2014 12:36PM
Josh @Josh Thanks for pointing that out, it's in there now. Posted Wed, Jan 8 2014 1:19PM
Josh Awesome. Can't wait to try these. Posted Wed, Jan 8 2014 1:21PM
Dax Phillips Whoa! Those look awesome. Can't wait to give the recipe a try. Posted Wed, Jan 8 2014 3:58PM
Mike Baylus These look great, and I love the idea of extra crispy skin! I usually let them sit in the fridge overnight as well, but haven't tried the baking soda trick. Is there no residual taste from the baking soda? Posted Wed, Jan 8 2014 4:47PM
Josh @Mike Baylus Nope, no off taste that I can discern. Posted Wed, Jan 8 2014 4:48PM
Mike Can't wait to try these! Thanks! Posted Wed, Jan 8 2014 4:51PM
Phil in France Holy moly, That looks great. Posted Thu, Jan 9 2014 5:35AM
David Tried them. Awesome. Thanks josh. Posted Wed, Jan 15 2014 1:56PM
Jason Josh. What works better in this particular recipe? Microplaned fresh Parmesan or the less expensive pre-grated Parmesan? Don't want to waste the good (expensive reggino) stuff if it doesn't really matter. They're chicken wings after all ) Thanks! Posted Mon, Feb 24 2014 2:04PM
Josh @Jason You can use the pre-grated Parmesan, but use decent Parmesan though, not the weird Kraft stuff. Posted Wed, Feb 26 2014 9:34PM
Shambra Apoo I love your recipes Posted Fri, Apr 11 2014 4:13PM
Josh @Shambra Apoo Thanks! Posted Fri, Apr 11 2014 4:20PM
Dana What temp (approx) should the grill be when covered? Posted Wed, Jun 18 2014 6:22PM
Josh @Dana The grill is usually around 425°F when these start roasting. By the end it may have dropped 25-50 degrees. Posted Wed, Jun 18 2014 7:45PM
Jessica How would you modify cooking on a gas grill? Posted Sun, Oct 19 2014 2:18PM
Scott Made these on a gas Grill 2 weeks ago for tailgating. I wanted to make sure they were done so I baked them the night before for 35 minutes at 400 degrees. I then grilled for 20 minutes at the game. Turned out great. Posted Fri, Oct 24 2014 6:19PM
Jessica Nice idea! We tried this past weekend doing indirect heat and even though they were technically done temp wise they looked way undercooked and we're not crisp at all. I'll try starting in the oven next time! Posted Fri, Oct 24 2014 6:30PM
Rob When you place the wings to the cool side of the grill you cover. Do you mean wrap the wings in foil or foil pan with lid and cook 30-40 minutes or just close the lid to the grill? Thanks.
Posted Sat, Dec 27 2014 1:38PM
Josh @Rob Just close the lid of the grill. Posted Sat, Dec 27 2014 4:32PM
Robert Just curious. Can I deep fry these instead of putting them on a grill? Posted Thu, Jan 29 2015 11:19AM
Josh @Robert Yes, but you don't need the baking powder/salt rub if you're frying. I'd suggest using this method if you're frying. Posted Thu, Jan 29 2015 11:37AM
Shiela The trick with using the baking powder worked wonders. The skin was perfect. Honestly I didn't have 8 hrs. they only sat for two hours in fridge.. But I put them for 15 min in front of a fan on my kitchen counter so maybe that helped. Either way the skin came out crunchy/crispy texture as if it was deep fried. I also added Caramelized onions like anthonys coal fire does. I like that little bit of sweetness. And next time less salt. I used the exact measurement of 1 teaspoon kosher salt for sauce but it just was little to salty. But excited to make it again. Thanks Posted Sun, Aug 16 2015 8:55PM
Steve t Baking soda or baking powder? I see both mentioned. Which is it.?
I've seen soda used before to crisp a whole grilled chicken. Posted Sat, Feb 6 2016 4:24PM
Josh @Steve It's baking powder. Corrected the one mis-reference to baking soda. Posted Mon, Feb 8 2016 8:50AM
Crosby I tried it and tossed it in the trash. Tasted terrible. Posted Tue, May 31 2016 9:08PM
John Next time I'll cut way back on kosher salt. Grill time for me on indirect heat was at least an hour. (Gas grill) Posted Sun, Jun 26 2016 5:03PM
Bev Made these for dinner tonight! By far one of the best methods I've ever tried! Will definitely be making these more often. Thank you for sharing!! Posted Mon, Aug 29 2016 11:06PM
Doug Foley Can you do them in the oven and achieve the same effect? Posted Thu, Sep 1 2016 5:38PM
Den Will corn starch work instead of baking powder? Posted Thu, Sep 15 2016 11:29AM
NorthWestBrutha Nice recipe. I left the wings in the fridge 12 hours, then cooked them low & slow indirect for 3 hrs at 235 degrees (my normal method for wings). The salt was overwhelming on the first batch so I added 1/2 teaspoon of sugar during the toss on the 2nd batch which made it tolerable for my taste buds. On the flip side, I really appreciated how the meat cooked and the appearance was lovely. So lovely that I was eating them off the grill before the toss. I ate more wings naked than coated. Overall, this is a winner. Great job. Posted Wed, Sep 21 2016 1:45AM
NorthWestBrutha I left the wings uncovered overnight after the experience. My Pops once told me " It's damn good yard bird if its good cold the next day". Well, I personally think these wings as per recipe falls in that statement. The skin wasn't as crispy as hot which is to be expected, but the taste was outstanding. Great job Josh! Posted Wed, Sep 21 2016 12:40PM
Stephanie First, I would like to thank you for your recipes! I've tried a couple and they are amazing! %uD83D%uDE0D%uD83D%uDE0D the baking powder tip is everything! Which brings me to my question. I've made the Cajun wings a couple times and they come out amazing, so I was trying the garlic Parmesan ones and I keep running into the same problem. The baking powder and salt for some reason is not dying out the skin. They were in the fridge for 8 hours yesterday and when I pulled them out to cook the powder and salt was almost like a paste in the corner of the bowl and the skin wasn't dry. It worked perfectly each time with the Cajun rub. I patted the chicken dry, the bowl was dry. I removed it all, redried the chicken and did the powder and salt again, this morning it was the same way. What am I doing wrong? Please help! Posted Thu, Nov 10 2016 10:29AM
James Griewe Forget the baking soda and Use BISQUICK!! Posted Thu, Aug 31 2017 7:37PM
James Griewe Also grill initially over the hot coals 4 minutes per side then move to indirect side of grill top up to finish!!
Posted Thu, Aug 31 2017 7:40PM
Niki These are our go to recipe for wings. They are amazing!! Posted Sun, Feb 4 2018 10:22AM
BCLogger a wee arrogant i would say Posted Sun, Feb 7 2021 1:54AM
Grilling the chicken here adds a layer of extra flavor to the chicken. You don’t even need to use an outdoor grill, I’ve used an indoor grill today and it was perfect!
If you think you’ll loose the flavor from the fried crusted chicken, well I’ve added a much better one here and a secret ingredient. I added basil pesto! Yes! A teaspoon of basil pesto over each chicken takes this chicken Parmesan recipe to another level.
Another thing I’ve also added in order to keep the flavor level up is a sprinkle of grated Parmesan cheese over the chicken.
Now I can promise you this chicken parm doesn’t lack flavor a single bit, and even more, it doesn’t leave you feeling heavy like the fried chicken one! So I know you’ll be making it over and over!
How to Make Chicken Wings on the Grill
Grilling chicken wings at home is easy. In fact, we’re thinking that once you try them, you’ll be hooked (like us) and might just find that this grilled wings recipe will be one of your go-to recipes this summer.
Here are three tips for grilling chicken wings:
Marinate the Chicken
This is the time to break out your favorite marinade (or use ours). When we were dreaming up this lemony grilled chicken recipe, we went straight to one of our absolute favorite marinades. It’s got a ton of lemon, mustard and garlic — making it perfect for wings. We marinate the wings for at least 1 hour, but longer wouldn’t hurt. You could even marinate overnight if you wanted to.
By the way, we don’t bother to separate the drumstick from the “wingette” (or middle portion). If you are up to it, here’s a little tutorial with a quick video that we put together a while back showing you how to separate a chicken wing.
Start with Low, Indirect Heat
Wings are perfect on the grill since grilling takes full advantage of the high ratio of skin to meat. Start with low or indirect heat and place them skin-side up. Close the lid and leave them for 10 to 15 minutes.
Finish with Direct Heat
Now that the skin and fat have rendered, grill the wings over high heat, turning occasionally, until golden brown and just slightly charred.
We like serving our wings generously dusted in parmesan cheese, because why wouldn’t you? A simple dipping sauce made from mayonnaise, a little mustard, lemon and hot sauce is nice, too. By the way, this recipe works beautifully with chicken thighs and chicken breast so be sure to print it, pin it or save it however you like.
YOU MAY ALSO LIKE: Our popular recipe for Lemon Chicken. We start with chicken thighs, add lots of flavor then cook them until the skin is crispy and the meat is tender.
Recipe updated, originally posted June 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne
This dish serves as the perfect side veggie to any meal like Chicken Francese, Baked Scallops, Shrimp or any steak.
When raw, it has a licorice-like taste that I’m not a fan of, but when you grill it, the flavor changes completely, and it has more of a mild taste like a bok choy.
The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano is my new favorite way to prepare it. You can serve this as a side dish for four, or also have it as a warm salad for two. You can do this indoors on a grill pan or also make it outside on the grill.
Some of the benefits of eating fennel include a high source of potassium, vitamin A, C and calcium.
Grilled Chicken with Lemon Basil Pasta
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
I have another lemon pasta recipe on this site, and it&rsquos always been a summertime favorite of mine. If you haven&rsquot traveled to the land of mixing lemon and pasta, it can seem a little foreign at first. But the fact is, it&rsquos a dreamy and delicious pairing that knocks my socks off every time.
I added some grilled chicken to the top of this pasta dish at the end&hellipbut the grilled chicken is really secondary. It&rsquos the pasta here&mdasha creamy concoction of lemon, cream, and basil&mdashthat deserves top billing.
I&rsquod pounded some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction:
Juice of four lemons
A tiny bit of honey
A dash of salt
Grill &rsquoem up, set &rsquoem aside and kept &rsquoem warm.
Boil some pasta. I used penne because penne is my life.
Oh, you didn&rsquot know penne was my life? It is. It&rsquos true. I live for it. Make all my important decisions because of it.
This is important: When you drain the pasta (cook until al dente), be sure to reserve a good cup of the hot pasta water. We&rsquoll need it in a bit to help the consistency of the sauce.
You&rsquoll need another four lemons and a bunch of basil. Cut the lemons in half and have them ready!
Also grate up a good cup (more if you&rsquore a rebel like me) of either Parmesan of Romano cheese. (I used the latter it&rsquos all I had!)
In the same pot you used to boil the pasta, melt 1/2 stick of butter over medium heat.
Use your mutant alien hand to squeeze in the juice of 3 to 4 lemons.
Let this all heat up, whisking it together to combine.
Pour in a mix of 1/2 cup of cream and 1/2 cup of half-and-half.
Half-and-half, because I&rsquom a health nut like that.
When the cream is heated, dump in the cheese.
Whisk it together until the cheese melts, and add a dash of salt and some freshly ground pepper.
Dump in the cooked pasta and stir it around until it&rsquos totally coated. Now&mdashthis is the important part!&mdashif the consistency seems a little thick and gloopy (which it certainly can, because of the amount of cheese), drizzle in as much of the hot pasta water as you need in order to loosen it up a bit. I&rsquove always used the hot pasta water trick and it&rsquos always worked fine for me&hellipso if this culinary trick has been refuted somewhere along the line, I don&rsquot want to know about it.
Once the pasta/sauce is perfect, give the basil a rough chop, and add half of it to the pasta. Stir it together&hellip
And pour it into a heated serving bowl.
Sprinkle the rest of the chopped basil over the top. And don&rsquot skimp on the basil, my friends! The more the better&mdashit&rsquos such a yummy complement to the bright lemon flavor.
Finally, slice up the grilled chicken and lay it all over the top. Yummy! Garnish the whole thing with lemon halves&hellip
And a pretty cluster of basil leaves.
Doesn&rsquot this look a little like marywanna?
This really is a treat. The lemon flavor definitely shines through, and is a different experience than a pasta sauce with wine or chicken broth in the base. You can add grilled chicken like I did, or (even better) a bunch of grilled shrimp. How delicious would that be?
Enjoy this! It&rsquos a little outside of the norm&hellipa refreshing (and ridiculously easy) summer meal.
Grilled Green Onions with Lemon and Parmesan
Heat a grill pan over high heat. Toss green onions with 2 teaspoons oil. Add onions to pan cook 2 minutes on each side. Sprinkle with remaining 2 teaspoons oil and remaining ingredients.
Grilled Green Onions with Spicy Asparagus and Hoisin: Combine 1 1/2 tablespoons hoisin sauce, 1 1/2 teaspoons rice wine vinegar, 1 teaspoon lower-sodium soy sauce, and 1/2 teaspoon Sriracha in a bowl. Heat a grill pan over medium-high heat. Toss 1 bunch green onions and 8 ounces thin asparagus spears with 2 teaspoons olive oil sprinkle with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Cook 2 minutes on each side. Brush with hoisin mixture during last 30 seconds of grilling.
CALORIES 57 FAT 6g (sat 4g) SODIUM 250mg
Grilled Green Onions with Corn and Tarragon: Heat a grill pan over high heat. Toss 1 bunch green onions with 1 teaspoon olive oil sprinkle with 1/8 teaspoon kosher salt. Cook 2 minutes on each side. Chop onions combine with 2 cups fresh corn kernels and 2 tablespoons minced shallots. Stir in 1 tablespoon olive oil, 2 teaspoons fresh lemon juice, 1 teaspoon white wine vinegar, and 1/4 teaspoon kosher salt. Sprinkle with 1 tablespoon chopped fresh chives and 1 teaspoon chopped fresh tarragon. Serves 4 (serving size: 1/2 cup) CALORIES 117 FAT 6g (sat 9g) SODIUM 196mg
Grilled Green Onions with Orzo and Sweet Peas: Prepare 3/4 cup whole-wheat orzo according to directions, omitting salt and fat. Add 1 cup frozen peas during last 2 minutes of cooking drain. Heat a grill pan over high heat. Toss 1 bunch green onions with 1 teaspoon olive oil. Cook 2 minutes on each side. Chop onions add to orzo. Add 1/2 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon olive oil, and 1/4 teaspoon salt toss. Sprinkle with 1 ounce shaved Manchego cheese. Serves 4 (serving size: 3/4 cup) CALORIES 197 FAT 6g (sat 1g) SODIUM 204mg
Creamy Lemon Pasta with Chicken and Peas
Even kids will be on board for this cheesy, garlicky pasta dinner.
boneless, skinless chicken breasts, cut into 2-inch pieces
gemelli or other short pasta
cream cheese, at room temperature
- Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.
- Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.
- Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.
- Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.
Nutritional Information (per serving): About 675 calories, 23.5 g fat (9 g saturated), 41 g protein, 535 mg sodium, 75 g carb, 5 g fiber
Looking for more recipes like this? Order Good Housekeeping Easy Meal Prep, our new cookbook with all the steps, techniques, cooking tips and recipes you need to start meal-prepping like a pro.
Suggestions for Lemon Pepper Chicken
- You can bake or grill this chicken, whatever you prefer. I usually marinate the chicken in the afternoon for at least thirty minutes, preferably longer, then have my husband throw it on the grill just before dinner.
- We love using boneless, skinless chicken breasts for this dish, but you could easily substitute chicken thighs, drumsticks or wings too.
- No need for fancy seasonings for this recipe! Just a little lemon juice (I love using fresh lemon but you could use lemon juice from the bottle too) and some freshly ground pepper. Fresh ingredients will enhance the flavors and really bring this dinner to life!
- Parmesan cheese helps give the chicken a nice, golden crust on the outside, but if you don’t have any on hand, don’t worry! It tastes delicious without.
- Store leftovers in the fridge for up to three days. You could also double the batch and freeze cooked chicken breasts for up to two months! They’re perfect to grab and thaw for dinner or lunch. Thaw them out in the fridge, then microwave or toss in the oven until heated through.
- Serve this chicken with our delicious Oven Roasted Green Beans our Super Easy Yellow Rice or a simple Baked Potato. Turn our Nuts About Berries Salad into a hearty lunch by slicing leftover Lemon Pepper Chicken on top or add it to our One Pot Creamy Garlic Noodles! You will love how versatile this chicken is!
- 4 teaspoons salt
- 2 chocolate bar biscuit croissant topping
- 1 jelly cotton candy
- ½ jelly gummies
- 2 cups liquorice chocolate
- 2 jelly beans bonbon
- 2 caramels tart gummi bears
- 6 butterscotch caramel lollipops
- 12 tbsp butter
- ¼ cup sugar
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