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Fragrant Orange Chicken in Parchment

Cooking in parchment paper is automatically heart healthy, as you can cook low-fat chicken with just a nice dribble of olive oil and a splash of wine—and any number of delicious, full-flavored seasonings that boost flavor without a lot of extra calories. Read More

Gyro Chicken with Roasted Garlic & Chive Tzatziki

Tzatziki is a versatile sauce; leave out the cucumber and stir in chopped fresh dill or mint, lemon zest, capers, and crumbled feta to serve as a dip with toasted pita chips or spoon into pita pockets filled with chopped grilled chicken and fresh summer tomatoes. Read More

Smoky Spiced Tea Chicken

Choose a tea that you like, but the stronger the tea the heavier or smokier the flavor when the chicken is grilled. The salt + sugar in the rub creates a light curing effect that keeps the chicken moist as it grills. The aromatic Chinese 5-spice blend is made up… Read More

Chicken Asada with Tomatillo Avocado Salsa

Herb-marinated chicken paillards—breast fillets butterflied and flattened until very thin—grill up quickly, so stick close by so they don’t overcook. Halved ripe tomatoes and tomatillos still in their husks need just a few minutes on a hot grill to give them a nice roasted flavor. Read More

Almond Chicken with Sweet Honey-Soy Glaze

This Just 5 Challenge finalist recipe is the creation of Kristina K. of Davenport, IA. A simple marinade of honey, soy sauce, lemon, and oil imparts a tangy, sweetness to tender chunks of sauteed chicken. Read More

Dukkah-Crusted Roasted Drumsticks

Dukkah is an Egyptian seasoning—varying blends of crushed toasted nuts, seeds, and spices. It’s served as a snack on the street with strips of pita bread, that are dipped into olive oil, then the dukkah. In this recipe, the roasting process toasts the seasoning. Read More

Homestyle Chicken Mu Shu

Poaching and shredding boneless chicken breasts takes no time, leaving spare time to prep up the rest of the stir-fried veggies and condiments to make this classic Chinese take-out dish. Read More

Yucatan Orange Chicken

To shorten the roasting time, butterfly the chicken. Remove the backbone with poultry shears, open the chicken up like a book, and press flat on the baking sheet. Rub with the oil and smoky spice blend rub. Read More

Picadillo Cuban Chicken Stew

The pairing of spices, dried fruit, and salty brined olives or capers with meat is distinctly Spanish—and is a favorite way to season ground meat in Cuba. A slow-cooked chicken stew seasoned up the same way is warming and really delicious if made a day ahead so the flavors bloom. Read More

Pesto Chicken Spirals

Take these basil-infused chicken slices outdoors, to eat with your fingers, dipped into creamy pesto and lemon-spiked mayo. Read More

Garlic Lemon Barbecued Chicken with Roasted Cauliflower

In the fall, cauliflower, broccoli, Brussels sprouts, and squashes flood the farmers’ markets. Golden roasted cauliflower is especially delicious with this barbecue-coated chicken, but sub in your family’s favorite. If you’d prefer to grill the chicken, just roast the garlic and cauliflower in the oven. Read More

Roasted Chicken Thighs with Cherry Port Sauce

Crush anise seeds in a mortar and pestle or by placing them between two pieces of waxed paper and use a rolling pin to roll over or lightly pound them. The gentle licorice flavor blends well with the sweetness of the fruit and rich port, while the dash of balsamic… Read More

Tunisian Chicken Couscous with Green Harissa

Traditional harissa is an incendiary red spice paste that’s stirred into couscous dishes. This green version is not quite as hot and adds a lovely herbal note to this flavorful one dish meal. Serve the chicken stew over the couscous in shallow bowls, garnishing with a spoonful of the green… Read More