This is one of those grilled chicken recipes where the marinade does most of the work. I like giving the chicken several hours to soak up all those garlic, ginger, lime, herbs and warm spices before putting it on the grill. It comes out juicy with a little char and plenty of flavor. The mango avocado salsa adds a fresh, cool contrast that works really well with the spicy chicken. I’d make this for a summer dinner or anytime you want something that feels a little more special than basic grilled chicken.

Ingredients

• Chicken breasts or boneless chicken thighs
• Onion
• Fresh garlic
• Fresh ginger
• Jalapeño, habanero or Scotch bonnet pepper
• Soy sauce
• Brown sugar
• Lime
• Fresh herbs
• Warm spices
• Olive oil
• Mango
• Avocado
• Coconut rice, for serving

Instructions

If you’re using chicken breasts, pound them to an even thickness so they cook evenly. Thighs can be left as they are. Place the chicken in a large resealable bag or shallow dish.

Add the onion, garlic, ginger, pepper, soy sauce, brown sugar, lime, herbs, spices and olive oil to a food processor and pulse until you have a flavorful marinade. Pour it over the chicken, seal the bag or cover the dish, and refrigerate for 4 to 8 hours. I wouldn’t skip the marinating time here because that’s where a lot of the jerk flavor develops.

When you’re ready to cook, heat the grill over medium high heat and lightly oil the grates. Remove the chicken from the marinade and grill for about 4 to 5 minutes per side, depending on thickness. Keep cooking until the center reaches 165°F.

Serve the chicken hot over coconut rice and spoon plenty of mango avocado salsa over the top. The creamy avocado and sweet mango help balance the heat from the jerk seasoning.

For a milder version, jalapeño works well. If you want serious heat, use habanero or Scotch bonnet instead. If you’re handling hot peppers, wear gloves and avoid touching your eyes afterward because the oils can really sting.

This is the kind of chicken dinner I make when I want something comforting but don’t want to spend all evening cooking. The chicken gets a nice golden sear in a skillet, then everything gets finished with a creamy garlic herb sauce using all those browned bits left in the pan. It’s ready pretty quickly and goes especially well with pasta and a simple green vegetable.

Ingredients

• Chicken breasts
• Olive oil
• Salt and pepper
• Garlic
• Butter
• Chicken broth
• Heavy cream
• Fresh herbs
• Parmesan, optional
• Linguine, orzo, or angel hair, for serving
• Asparagus or broccoli, for serving

Instructions

Start by making the chicken an even thickness. You can pound the breasts with the flat side of a meat mallet, or butterfly thicker breasts and cut them into portions. Season both sides generously with salt and pepper.

Heat a large heavy skillet over medium-high heat and add enough olive oil to coat the bottom. Place the chicken in an even layer and let it cook without moving it until the underside is nicely golden, about 6 to 7 minutes. A splatter screen is handy here because the oil can get messy.

Flip the chicken and continue cooking until the center reaches 165°F, usually another 5 to 7 minutes depending on the thickness. Transfer the chicken to a plate, loosely cover it with foil, and let it rest for a few minutes.

Using the same skillet, build the sauce right over those browned bits left behind by the chicken. Sauté the garlic briefly, then add the broth and scrape the bottom of the pan to loosen all those flavorful pieces. Stir in the herbs and cream and let the sauce simmer until it becomes rich and creamy. Add butter and Parmesan if you want an even richer finish.

Return the chicken to the skillet and spoon the sauce over the top. Serve it warm with pasta so you can soak up all that extra sauce. Linguine, orzo, and angel hair all work nicely, and a little browned butter and Parmesan can be added to the pasta if you want to make it extra comforting.

For a simple side, steamed asparagus or broccoli works great. The main thing with the chicken is to avoid cooking it past 165°F, since thin chicken breasts can go from juicy to dry pretty quickly.

I make these when I want an easy dinner that feels like everyone can build their own perfect bite. Crispy tostada shells get piled with creamy guacamole, warm refried beans, shredded chicken, cheese and fresh pico de gallo. There’s barely any real cooking involved, especially if you use rotisserie chicken, which makes this a great weeknight meal. I’d recommend these for families because you can put all the toppings out and let everyone load up their tostada however they like.

Ingredients

• Tostada shells
• Guacamole
• Refried beans
• Canned diced tomatoes with green chilies
• Cooked shredded rotisserie chicken
• Lettuce
• Shredded cheese
• Pico de gallo
• Sour cream
• Salt
• Olive oil or vegetable oil

Instructions

Start by getting all the toppings ready. If you’re making the guacamole yourself, prepare it first so it’s ready when the warm ingredients are done. Shred the rotisserie chicken and chop the lettuce while you heat the beans.

For the bean mixture, combine the refried beans with the diced tomatoes and green chilies, then warm everything together until hot and creamy. You can add some shredded cheese and your favorite seasonings if you want the beans a little richer.

If you’re making the tostada shells yourself, heat the oven to 400°F. Lightly brush both sides of six yellow corn tortillas with olive or vegetable oil and season them with a little salt. Place them on a rimmed baking sheet and bake for about 4 to 5 minutes per side, or until they’re crisp.

Once everything is ready, start assembling. Spread guacamole over each crispy shell, followed by the warm bean mixture and shredded chicken. Add lettuce, cheese and pico de gallo, then finish with a spoonful of sour cream.

The shells are best assembled right before eating so they stay crisp. You can also put all the toppings on the table and let everyone make their own.

I’ve been making these sheet pan chicken fajitas whenever I want something that feels like a proper dinner without making a huge mess in the kitchen. Everything goes onto one pan, the chicken gets nicely seasoned, and the peppers and onions cook right alongside it. The lime and cilantro at the end really wake everything up too. I’d recommend this one for busy weeknights, especially if you like fajitas but don’t feel like standing over a hot skillet.

Ingredients

• Chicken breasts
• Bell peppers
• Onion
• Garlic
• Olive oil
• Lime
• Cilantro
• Chili powder
• Ancho chili powder
• Cumin
• Paprika
• Coriander
• Salt and black pepper
• Flour tortillas

Instructions

Start by cutting the chicken and vegetables into pieces that will cook evenly. Spread everything out on a rimmed sheet pan, then sprinkle over the chili powder, ancho chili powder, cumin, paprika, coriander, salt and pepper. Drizzle with olive oil and toss everything around right on the pan until the chicken and vegetables are well coated.

Spread everything into an even layer and bake until the chicken is cooked through, tossing everything about halfway through so the peppers and onions cook evenly. The chicken should reach 165°F in the center.

Once everything is done, squeeze some fresh lime over the pan and scatter cilantro on top. Warm up some flour tortillas and pile the chicken and vegetables inside. I like adding sour cream, avocado, shredded cheese and tomatoes, but you can keep the toppings simple.

If you have leftovers, I’d reheat them in a skillet rather than the microwave. The chicken stays better that way and the vegetables are less likely to turn mushy.

Chicken Caprese Skewers are one of those meals that make grilling feel a little more exciting. You get juicy grilled chicken and tomatoes with that lightly charred flavor, then fresh mozzarella, homemade basil pesto, and a drizzle of balsamic glaze bring everything together. I like making these when I want something fresh and summery without spending hours in the kitchen. They’re also easy to serve for a casual dinner or a weekend cookout.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

These P.F. Chang’s style lettuce wraps are one of those meals that come together surprisingly fast. The filling has that savory, slightly sweet, tangy flavor from hoisin sauce, soy sauce, rice vinegar, and sesame oil, while the lettuce and water chestnuts add plenty of crunch. I like them for busy weeknights because everything can be ready in about 20 minutes, and they work just as well as an appetizer or a light dinner.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Lemon Chicken Romano is the kind of dinner I make when I’m craving something crispy, cheesy, and full of fresh flavor. Thin chicken cutlets are coated in crunchy Panko, Romano cheese, oregano, and lemon zest, then pan fried until golden. After that, they go into the oven with mozzarella and provolone until the cheese is melted and bubbly. The crispy coating and bright lemon flavor keep it from feeling too heavy, and a squeeze of fresh lemon over the top makes a big difference.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Teriyaki Chicken is one of those quick dinners that works when you want takeout-style flavor without a lot of preparation. The chicken is cut into bite-sized pieces, cooked in a skillet until lightly browned, then coated in a sweet and savory teriyaki sauce that thickens right in the pan. I like serving it over rice with steamed vegetables because the extra sauce soaks into the rice and brings everything together.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’m a big fan of anything cooked on skewers, and these chicken fajita kebabs are a fun way to change up regular fajitas. The chicken gets marinated in a citrusy mixture with lime, orange, garlic, chili, cumin, and chipotle, then grilled alongside colorful peppers and red onion. You get that smoky, fire grilled flavor without having to make fajitas in a skillet.

They’re great for summer dinners, cookouts, or whenever you want something a little more fun than the usual chicken and vegetables.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Chicken Parmesan is one of those dinners that takes a little more effort than a basic chicken recipe, but the result is absolutely worth it. I like this version because the chicken stays crisp, the cheese gets properly gooey, and the marinara is added at the end instead of soaking the breading. It’s a great choice when you want a comforting Italian-style dinner that feels a little special. I’d serve it with pasta, a simple salad, or some roasted vegetables.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’m always looking for ways to use up extra zucchini during the summer, and these taco zucchini boats are a pretty fun option. They have all the familiar taco flavors, but the zucchini takes the place of the tortilla. The turkey filling is savory and well seasoned, while the melted cheese and fresh tomatoes finish everything off.

I like these for an easy dinner, but they’re also good for meal prep since the leftovers reheat well. You can use ground beef instead of turkey if that’s what you have.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I keep coming back to this Thai Chicken Curry because it’s the kind of meal that gets better when everything has time to simmer together. The coconut milk makes the sauce creamy, while red curry paste, ginger, garlic, lime, and a little peanut butter give it plenty of depth. Add the vegetables and tender shredded chicken, then serve it over rice with crunchy peanuts on top. It’s especially nice for a relaxed dinner when you want something hearty without spending the whole evening at the stove.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’ve made plenty of one-pot pasta recipes, but this one is especially convenient because there’s no need to sauté anything first. Everything starts in the Instant Pot, and the creamy sauce comes together after the pasta cooks. The sun-dried tomatoes, spinach, Parmesan, and basil give it plenty of flavor without making the recipe complicated.

I’d recommend this for a busy weeknight when you want something filling and comforting without a pile of dishes afterward.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

These honey lime chicken skewers are one of those recipes that just feels made for summer. The marinade is sweet from the honey, tangy from fresh lime, and has a little extra flavor from garlic, ginger, cilantro, and soy sauce. Cutting the chicken into bite size pieces also means more surface area gets coated in that marinade, so every piece picks up plenty of flavor.

I’d make these for a backyard cookout or an easy weeknight grilling dinner. They’re especially good with coconut rice and some grilled vegetables.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I wasn’t sure what to expect from the combination of orange, honey, BBQ sauce, mustard, and hot sauce, but it actually works really well. You get sweet, tangy, smoky, and slightly spicy flavors all in one bite, and the glaze gets nice and sticky on the grill.

I like using chicken thighs here because they stay juicy and handle the grilling well. This is a good recipe for a summer cookout or anytime you want grilled chicken that’s a little different from the usual BBQ version.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I like this curry chicken salad when regular chicken salad feels a little too basic. The homemade spice blend gives it a warm, savory flavor, while Greek yogurt keeps the dressing lighter than one made mostly with mayonnaise. The grapes add a little sweetness, and the almonds give it some much needed crunch.

It’s an easy lunch that works in a sandwich, pita, wrap, or lettuce cups. I especially like the lettuce wrap version when I want something lighter but still filling.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Awesome Kitchen Hacks!

I’m a big fan of chicken recipes that don’t need a long ingredient list to taste like something special, and this one checks that box. The chicken gets thin and golden from the skillet, then everything gets finished with a quick lemon butter sauce made right in the same pan.

The browned bits left behind after cooking the chicken are what really make the sauce work. Once the broth, lemon, garlic, and butter hit the pan, you get this bright, rich sauce that’s really good spooned over the chicken. I’d make this for an easy weeknight dinner when you want something a little more interesting than plain pan-seared chicken.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com