Best 14 Exotic Chicken Recipes

EXOTIC CHICKEN AND RICE CASSEROLE

Steps:

• Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
• Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
• Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
• Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
• While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
• Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

EXOTIC FIVE-SPICE CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the two wing joints; discard wing tips. In a small bowl, whisk honey, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne until blended. Pour 1 cup into a large resealable plastic bag. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 25 minutes, turning once. Bake 15-20 minutes longer or until chicken juices run clear, turning and basting occasionally with reserved marinade. If desired, sprinkle with sesame seeds and onions.

EXOTIC POMEGRANATE CHICKEN

Steps:

• Mix the cumin, coriander, herbes de Provence, black pepper, cinnamon, and cayenne pepper together in a small bowl. Place the chicken and garlic in a bowl; sprinkle about 2/3 of the spice mixture over the chicken and toss to coat. Transfer the chicken to a resealable plastic bag. Pour in the pomegranate juice. Seal and refrigerate at least 12 hours. Remove the chicken from the bag, reserving the marinade.
• Preheat oven to 400 degrees F (200 degrees C).
• Pat chicken dry with a paper towel. Season with the remaining spice mixture and salt. Coat with olive oil, then arrange the chicken in a large baking dish in one layer.
• Bake the drumsticks until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, bring the reserved marinade to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue simmering until reduced by 2/3. Stir often. Pour over chicken before serving.

EXOTIC INDONESIAN-STYLE CHICKEN

Steps:

• Prepare the baste marinade: Combine all ingredients in a saucepan.
• Stir and heat, but only until sauce boils.
• Remove from heat and cool to room temperature.
• Season the chickens lightly with salt and pepper to taste.
• Place them in a baking pan skin side down.
• Cover with about 1/3 of the marinade.
• Bake at 350 degrees for about 40 minutes.
• Add a little water to pan if the marinade starts to burn.
• Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
• Bake an additional 30-45 minutes, or until chickens are tender.
• Add more marinade and water as needed during the cooking.
• If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
• This recipe freezes with no problems.

EXOTIC GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade.

EXOTIC FIVE SPICE CHICKEN WINGS

Steps:

• 1. Heat oven to 400 degrees.
• 2. Line a large baking dish with aluminum foil and spray with non-stick spray.
• 3. Prepare the wings by snipping the tip off the wing. Spread the wings out on a baking dish.
• 4. Add all of the other ingredients to a bowl and whisk briskly to incorporate all of the ingredients.
• 5. Baste all of the pieces of chicken with sauce.
• 6. Bake in oven 45-60 minutes, making sure to baste about every 15 minutes.
• 7. Flip wings over during the last 15 minutes of baking and baste again. Bake for the last 15 minutes.
• 8. Serve with any kind of dipping sauce you like. I always use "Three Cheese Ranch"... but it's up to you!

MOM'S EXOTIC CHICKEN SALAD

Steps:

• In a large bowl, combine salad ingredients (chicken through almonds.).
• In a small bowl, mix dressing ingredients.
• Pour dressing over salad ingredients and mix well.
• Garnish with pineapple tidbits.
• Serve plain, as sandwiches, or on top of a bed of lettuce.

EXOTIC CHICKEN & RICE CASSEROLE

Steps:

• Saute onion on low flame until nicely carmelized taking care not to burn the onions.
• Add tomatoes and seasonings, stir.
• Add uncooked rice and herbs. If using whole chicken then stuff with rice mixture and layer pan with remaining rice. If not stuffing the chicken simply layer a large roaster pan with rice mixture and add water to cover. Place chicken over rice and cover well. After an hour turn over chicken and add more water if needed. Cover again and cook until tender (approximately another two hours).

EXOTIC CHICKEN SALAD

Steps:

• In a blender container, combine cream of coconut, vinegar, mustard, salt and garlic. Cover and process until smooth. With motor running, slowly add oil in a steady stream. Set aside., In a large bowl, combine chicken, celery, grapes and nuts. Add dressing and toss well to combine. Serve in lettuce leaves and sprinkle with coconut.

EXOTIC CHICKEN BREASTS

Steps:

• Lay the red pepper strips in bottom of a 13 x 9-inch oven proof dish and deposit the breasts on top.
• In a bowl mix orange juice, lemon juice, paprika, ginger, nutmeg, and salt; lay mixture over chicken.
• Put dish in preheated oven at 350°F for 45-55 minutes; baste it from time to time.
• Take out the chicken.
• Drain it well; keep aside in a warm dish.
• Mix corn starch and water, on stove top. Bring to a boil the juice; pour in the cornstarch little by little until you get the desire thickness (about like half and half or thicker).
• Dress the plate with 1 breast and a few pepper strips.
• Cover with sauce and orange zest on top.
• This can be served with some rice on the side.

EXOTIC CHICKEN

Steps:

• Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish.
• Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces.
• Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken.
• Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.

EXOTIC CHICKEN KEBABS

Steps:

• Combine oil, curry and ginger in a bowl. Salt and pepper to taste.
• Cut chicken breasts into same sized cubes, and place them in a plastic freezer bag (eg Ziploc).
• Add marinade and shake to coat the chicken. Let it marinade for 30 minutes in the refrigerator.
• Preheat the BBQ to high. Skewer the chicken breast cubes, diced mango and onions.
• Grill about 6 to 8 minutes, making sure to turn a few times. Salt and pepper to taste.
• When ready to serve, sprinkle with fresh coriander and serve with a spinach salad or rice.

EXOTIC CHICKEN SALAD, DIABETIC FARE WITH "NORMAL" SUBS

Steps:

• In a small pan, boil grapes in Altern or sugar and enough water to cover the grapes until grapes are tender, remove, drain, cool, and slice.
• Combine remaining ingredients with grapes and serve hot or cold.
• Enjoy!

EXOTIC ONE POT CHICKEN

Steps:

• 1. Heat a large frying pan. Fry the chicken in the oil for 4-5 minutes on each side, until brown and caramelised - transfer to a plate.
• 2. Drain all but the 1 tablespoon of fat from the pan. Add the ginger, garlic, rice wine, stock, honey, star anise and soy sauce and bring to the boil.
• 3. Add the orange or clementine juice and chicken and, reduce the heat, cover and simmer for about 30 minutes until cooked through. Turn the chicken after 15 minutes so it cooks evenly.
• 4. Remove the chicken from the pan with a slotted spoon and set aside. Bring the liquid back to the boil and cook for 2-3 minutes to reduce the sightly.
• 5. Remove the star anise. Return the chicken to the pan. Stir to coat the chicken in the sauce. Sprinkle with the spring onion and cashew nuts and serve on a bed of rice and mangetout, or french cut green beans.