Recipezaar: Chicken Thighs/Legs recipesThe newest Recipezaar recipesin:Chicken Thighs/LegsFried Chicken (Wings) As I Like It!- May 16, 2008 You can use all parts of chicken; of course wings are the best. When picking up the chicken try to pick young or small ones. The best parts are breasts, but legs are also nice. Dont forget to remove the skin. -- posted by nitkohttp://www.recipezaar.com/303767 Cuban Chicken Legs or Breast- May 14, 2008 You can grill or bake them for a crowd. Marinate as many as you need over night. Serve them arranged in a spoke pattern around a green salad or fruit salad. -- posted by Chef operalady46http://www.recipezaar.com/303636 Bourbon Chicken- May 14, 2008 A hit with my friends -- posted by Chef 839507http://www.recipezaar.com/303601 Seoul-Ful Chicken With Minted Cucumbers- May 14, 2008 From Cooking Light. -- posted by kitchenslave03http://www.recipezaar.com/303408 Mochi Mochi Chicken- May 12, 2008 From Sam Choy's island flavor. Make with Recipe303165 Preparation time includes overnight marinate. -- posted by MsPiahttp://www.recipezaar.com/303269 Spicy, Hot African Chicken With Spinach- May 12, 2008 For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together...http://www.recipezaar.com/303212 Southern Oven Fried Chicken- May 9, 2008 Southern fried chicken without the added fat and calories! -- posted by Loves Foodhttp://www.recipezaar.com/302994 Grilled Barbecue Chicken- May 8, 2008 Very time consuming, but well worth it! -- posted by Chef 835010http://www.recipezaar.com/302766 Greek Chicken With Lemon & Garlic- May 7, 2008 My mother got this recipe from a newspaper many, many years ago. Now, she has passed the recipe to me. We use to make this with regular table salt, but it is better with the coarse sea salt. I have also made this recipe with a whole cut-up chicken and it works great too. -- posted by Q & A's Momhttp://www.recipezaar.com/302454 Heirloom Oven-Baked Chicken With Lots of Garlic- May 6, 2008 Sun-Sentinel, Feb. 28, 2008. It was adapted from the San Francisco Chronicle. I don't want to lose it. It was called Grandmother's Oven-Baked Chicken but I wanted to distinguish it a bit. Here's what the blurb says "In this recipe, a Pirie family heirloom, chicken is studded with garlic and slowly baked in butter until it almost falls off the bone. We find the chicken more succulent with the skin on but it works fine without. Whichever way you make it, this recipe is addictive and will...http://www.recipezaar.com/302371 |