Best 4 Pucker Up Chicken Recipes
"Pucker Up Chicken" is a delightful tangy and slightly spicy dish that is guaranteed to tantalize your taste buds and become a new favorite. Made with a combination of zesty lemon juice, fragrant garlic, and flavorful herbs, this chicken recipe promises an explosion of flavors that will surely impress your family and friends. Whether you're hosting a dinner party or simply looking for a flavorful weeknight meal, "Pucker Up Chicken" is sure to satisfy your craving for something unique and delicious.
Let's cook with our recipes!
PUCKER-UP CHICKEN
This chicken gets a nice lemony taste from the marinade before it is baked. I included the marinating time in the prep time....don't let it marinate longer or the lemon will start to cook the chicken! To reduce the fat content, remove the skin from your chicken. If you do this, reduce the cook time a bit or your chicken will dry out.
Provided by breezermom
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the chicken in a large zip-top heavy-duty plastic bag. Combine the oil and next 6 ingredients in a bowl. Pour the marinade mixture over the chicken. Seal the bag tightly. Marinate the chicken for 1 hour in the refrigerator, turning occasionally. (I put my bag in a bowl just in case one of the bones pierces the bag).
- Combine flour, paprika, 1 tsp salt, and 1/4 tsp pepper; stir well.
- Remove chicken from the marinade; discard marinade. Dredge the chicken in the flour mixture, and place in a lightly greased 13x9x2 inch baking dish. Brush the melted butter over the chicken. Bake, uncovered, at 400 degrees for 30 minutes. Turn the chicken over, and baste with the pan drippings. Bake an additional 30 minutes.
Nutrition Facts : Calories 1371.9, Fat 110.5, SaturatedFat 35.3, Cholesterol 358.7, Sodium 1605.8, Carbohydrate 16.2, Fiber 1.4, Sugar 1.2, Protein 76.6
PUCKER UP, YVONNE!
Steps:
- For the lemon curd: Fill a saucepan just over one-quarter full with water and bring to a simmer over medium-low heat. In heatproof bowl that fits over the saucepan, combine the lemon juice and cornstarch and whisk well to combine. Place the bowl on top of the saucepan and add the butter and sugar. Whisk constantly until the sugar is dissolved, and then add the eggs slowly, a bit at a time, continuing to whisk until the mixture thickens. Remove from the heat and stir in the lemon zest. Let cool, and then place in the fridge to chill and firm up.
- For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat. Stir to mash up the berries a bit. Simmer until the liquid is reduced and syrupy, 5 to 10 minutes. Set aside.
- For the puff pastry: Preheat the oven according to package instructions. Unfold the puff pastry on a lightly floured surface. Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter. Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions.
- For the whipped cream: Whip the heavy cream with the limoncello, sugar and lemon zest.
- To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream. You will have some leftover lemon curd.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
CHICKEN WITH LEEK AND LEMON-POPPY MUFFIN STUFFIN' WITH PUCKER-UP PAN GRAVY BROTH
This is one of my fancy fake-out meals. It looks like it came out of an Asian influenced bistro, but the difference between your Express Lane receipt and your dinner check, not to mention the prep time, is substantial.
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut off the tough tops of the leeks, leaving 3 to 4 inches of greens. Trim the root ends and halve the leeks lengthwise. Thinly slice the leeks into half moons and transfer them to a colander. Run the leeks under cold water and separate all of the layers, freeing the sand and grit. Drain the clean sliced leeks well.
- Heat a medium nonstick skillet over medium to medium-high heat with the EVOO, and 2 tablespoons of the butter. When the butter has melted, add the leeks and celery. Sauté the veggies for 5 minutes, then crumble the lemon-poppy seed muffins into the pan. Toast the muffin crumbles with the veggies for 3 to 4 minutes. Season the stuffing with the fresh thyme, lemon zest, and poultry seasoning. Moisten the stuffing with up to 1 cup of the chicken stock and reduce the heat to low.
- While the stuffing works, heat a second skillet over medium-high heat. Season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. Add the remaining 2 tablespoons of butter to the pan and when it melts sprinkle the flour into the pan. Stir and cook for 1 minute, then whisk in the remaining cup of the chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.
- Pile up stuffing on 4 plates. Top with 2 pieces of chicken cutlets and ladle gravy over the top. Garnish with chopped parsley.
CIDER VINEGAR CHICKEN
Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!
Provided by Arthur Doughty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
- Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g
Tips:
- Choose the right cut of chicken: Chicken breasts or thighs work best for this recipe, as they are tender and juicy. You can also use boneless, skinless chicken breasts or thighs if you prefer.
- Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use a flavorful blend of spices and herbs. The recipe in the article uses a mixture of garlic, paprika, cumin, chili powder, and oregano. You can also add other spices and herbs that you like, such as thyme, rosemary, or basil.
- Marinate the chicken for at least 30 minutes: The longer you marinate the chicken, the more flavor it will absorb. If you're short on time, you can marinate the chicken for as little as 30 minutes, but for best results, marinate it for at least 2 hours or overnight.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out. If you cook the chicken over high heat, it will brown too quickly and the inside will be undercooked.
- Use a meat thermometer to ensure the chicken is cooked through: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Pucker Up Chicken is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The chicken is marinated in a flavorful blend of spices and herbs, then cooked until it is tender and juicy. Serve the chicken with your favorite sides, such as rice, potatoes, or vegetables.
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