Best 3 Exotic Chicken Breasts Recipes

Exotic chicken breasts are a culinary delight that can tantalize the taste buds and transport you to faraway lands. Whether you're looking for a spicy Szechuan dish, a tangy Thai curry, or a savory Mediterranean feast, there's an exotic chicken breast recipe out there to suit your palate. With their versatility and affordability, chicken breasts are the perfect canvas for a variety of flavors and cooking techniques. So if you're ready to embark on a culinary adventure, let's explore some of the best recipes for cooking exotic chicken breasts that will take your taste buds on a journey around the world.

Here are our top 3 tried and tested recipes!

EXOTIC CHICKEN BREASTS

Exotic Chicken Breasts image

This recipe is appreciated by most because it's so different than most. The exotic taste surprises many, and the mixture of honey, orange and spices makes it a real delight. This is the result of my many experiments.

Provided by mozarth622

Categories Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken breasts
1 red bell pepper, seeded, cut in 1/4-inch strips
1 (6 ounce) can orange juice concentrate
1/2 cup liquid honey
2 tablespoons lemon juice
2 teaspoons paprika (Hungarian)
1/4 teaspoon ginger (powder)
1/4 teaspoon nutmeg
2 tablespoons cornstarch
2 tablespoons cold water
1 orange, zest of, cut into strips
salt

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 GRILLED CHICKEN

Exotic Grilled Chicken image

The marinade makes a savory statement in this grilled chicken recipe from our Test Kitchen home economists. It smells so good when cooking, your family and guests will be eager to try a piece.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/4 cup reduced-sodium soy sauce
3 tablespoons canola oil
2 tablespoons water
1 tablespoon dried minced onion
1 tablespoon sesame seeds
1-1/2 tablespoons sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

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.

Nutrition Facts : Calories 377 calories, Fat 24g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.

EXOTIC CHICKEN AND RICE CASSEROLE

Exotic Chicken and Rice Casserole image

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 26

Ingredients

⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g

Tips:

Brining the chicken: This is a great way to add flavor and moisture to the chicken. Simply combine water, salt, sugar, and any other desired spices in a large bowl. Submerge the chicken breasts in the brine and refrigerate for at least 30 minutes, or up to overnight.
Use a variety of spices and herbs: Don't be afraid to experiment with different flavors. Some popular options for chicken include garlic, paprika, chili powder, cumin, oregano, and thyme.
Marinate the chicken: Marinating the chicken will help to tenderize it and add even more flavor. Simply combine your desired marinade ingredients in a bowl or bag, add the chicken, and refrigerate for at least 30 minutes, or up to overnight.
Cook the chicken to the proper temperature: Using a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit. This will help to prevent the chicken from becoming dry or overcooked.
Let the chicken rest: After cooking, let the chicken rest for a few minutes before slicing or serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Exotic chicken breasts are a delicious and versatile dish that can be enjoyed in many different ways. With a little creativity, you can easily create a unique and flavorful chicken dish that will impress your family and friends. So next time you're looking for a new and exciting chicken recipe, be sure to try one of the exotic chicken breast recipes featured in this article.

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