Red Chicken

This is a family favorite, even the kids eat it up.

  • 1-2 lbs of boneless skinless chicken breasts
  • 2 tablespoons of paprika (hit for an extra kick or mild for a sweet flavor)
  • 1/2 tsp allspice (or substitute 1/8 tsp of ground clove)
  • 1 teaspoon chili pepper
  • 1 teaspoon cyanne pepper
  • generous palmful of dried peppers, sliced – add seeds & skins
  • 1 teaspoon pepper (black or white – I use white but cooks choice)
  • 1 teaspoon oregano
  • juice of one lime (3 tablespoons)

Throw everything in a ziplock and marinate for at least 8 hours for best flavor. Grill outdoors, on skillet, or even throw it in the oven. Chicken is done when juices run clear. You can cook this one a little “black” if you like – it has a wonderful spicy flavor that pairs well in salads, in Alfredo pasta, and in cucumber wraps. I usually grill a few sweet red peppers after I take the chicken off to pair with it. Adds a sweet compliment that fits wonderfully!

Lemon-Herbed Chicken

 –Use it on pizza, pasta, in salads, or serve it straight from the grill.

  • Juice of one lemon (~3 tbsp lemon juice)
  • 1 tsp minced garlic (~ 2-3 medium-large cloves)
  • 1 tsp salt
  • ¼ – ½  tsp pepper (use white for a new flair)
  • ½ tsp oregano
  • ½ tbsp ground sage
  • 1 lb chicken breasts

Marinate the chicken overnight. If I’m using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it’s diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or use a skillet.

Honey-Lime Chicken Enchiladas

  • 6 Tblsp honey
  • 4.5 Tblsp lime juice
  • 1 Tblsp chili powder
  • 1/2 tsp garlic powder
  • 1 lb cooked chicken, shredded
  • flour tortillas
  • colby or monterey jack cheese, shredded
  • 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it “marinate” for at least a half hour. Pour some green enchilada sauce on the bottom of a 10×10 casserole dish or 9×13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9×13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)