Grilled Greek Chicken - Garlic, Lemon & Herb Grilled Chicken Recipe
Learn how to make a Grilled Greek Chicken recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy garlic & herb grilled chicken recipe.
How To Make Lemon Honey Garlic Chicken Thighs Recipe | Quick and Easy #onestopchop
Lemon Honey Garlic Chicken Thighs are the perfect weeknight meal. No i didn't add a bunch of seasonings and there's still plenty flavor!
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Ingredients
4 bone in chicken thighs
All purpose seasoning
2 lemons
1/4 cup low sodium soy sauce
1/2 cup honey
1/4 cup chicken broth
2 tsp avocado oil
2 shallots, diced
6 cloves garlic, smashed
Chopped cilantro for garnish
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Garlic Parmesan Chicken Wings
Everybody loves wings!!! Let’s start off by making these GARLIC PARMESAN WINGS in the oven!! I’ll show you how to get these super crispy and spices just right!! LEGGGOOOO
Ingredients
• Wings 1 dozen whole
• 4 cloves garlic
• 2 tbsp dried parsley
• 1/2 cp Parmesan cheese
• 2 tbsp everything bagel seasoning
Dry seasoning
• 2 tbsp creole seasoning
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp parsley
• 2 tbsp cornstarch
Directions
1. Prep wings by separating the flats from the drums and discarding the tips. Pat dry with paper towel. I like to set my on a wire rack and place under a fan to get that skin really dry.
2. Preheat oven to 425 on convection. Lightly coat wings with olive oil and toss. Add the dry seasonings and toss to coat all wings evenly, then add corn starch.
3. Lay wings skin side up in a single layer with space in between each wing on that same wire rack, and place on middle rack of the oven. After about 15 min, flip each wing and roast another 15 min
4. The base for this sauce will be a simple garlic compound butter. Start by mincing the garlic and once fine, add some coarse salt and run the side of your knife pushing downward across the garlic to form a garlic paste. Add that to 2 sticks of softened butter with the dried parsley. You’ll have extra of this you can use for topping steaks or whatever.
5. Once the wings have roasted for 30 min, crank up the broiler. I kept the wing on my middle rack because I find the distributes better there and went 5 minutes, flipped the wings again, and went 5 minutes on the other side. This step may vary with your oven; just keep an eye on them each step and adjust when they're golden brown.
6. Add the hot wings to a bowl, add a big scoop of that butter, and toss until all wings are coated. Dust with a little more garlic powder, Parmesan cheese and for a little texture - everything bagel seasoning.
Enjoy!!!