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The last time I made this chicken, it was really good.......

So I wan't to make it again.Tonight I'm cooking chicken cacciatore.Baked,boiled,barbecued,fried,stewed,tacos or other ways you enjoyed your last chicken.And you will make again.Always looking for new ideas. Thanks

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  1. A few weeks ago Mr. Sueatmo cooked a whole chicken, which I prepared by brining, oiling and herbing, on our outdoor gas grill. Superb!

    1. Coffee brined whole chicken cooked zuni style. Was incredibly moist and the brine added a subtle oomph to the flavour of the meat.

      1 Reply
      1. re: Musie

        Wow I love Zuni style and this coffee brine sounds amazing!

      2. I made this last and it was delicious..and so easy to make.


        1. Saturday I got a box of roasted Hatch chiles, and froze most of them. Sunday I made chile verde with chicken thighs, potatoes, and the Hatch chiles. Yummy!

          1. I've been doing Jacques Pepin's ballotine a lot lately. It always seems to come out quite moist and falvorful. Below is a video clip of him making it.


            1 Reply
            1. re: mike0989

              That ballotine is so awesome! A friend makes a small version with two whole breasts he bones out and turns end to end.

            2. My favorite ways with cicken are buttermilk soaked chicken, chicken poached in a master stock, and shio koji marinated grilled chicken. Always tasty and endless ways to tweak.

              1. My family loves this recipe:


                In fact, I made it last night.

                The thigh meat basically braises in the lemon and the skin gets nice and crisp from the aioli. It's much more kitchen friendly than flouring and browning the pieces before an uncovered braising.

                1. I just made some shredded chicken for tacos later. It's my go to recipe, since I don't really care for the powdered taco seasoning. I just use a can of El Pato brand spicy tomato sauce, some lime juice and olive oil. Pressure cook it for a while, then shred it up. Taste's fresher than the powdered stuff, which is loaded with salt and corn starch and sometimes MSG.

                  Yesterday I made some killer chicken fried rice. I marinated chicken tenderloins in soy sauce, sesame oil and fish sauce along with some fresh garlic and ginger. I cooked the chicken first, then chopped it up, and stir fried it in some peanut oil with just a generous amount of green onion, some egg, and some more soy sauce.

                  1. Chicken thighs were on sale & my pot of thyme is thriving on the front steps. I made chicken fricassee yesterday and am eating rice and delicious gravy right now,

                    1. A recipe for Thai Grilled Chicken Thighs is what's currently making regular appearances on my outdoor grill. Just glance at the reviews & you'll know why. I do use less soy & fish sauce (was too salty) and doubled the garlic and ginger. I marinate the thighs for 6-8 hours, recipe calls for only 1-2. The flavor is so good, especially the little blackened bits!


                      1. I just made these chipotle grilled chicken thighs with a tomatillo avocado sauce and they were so good!


                        1. Mesquite smoked chicken thighs which we ate while overlooking flathead lake with a group of friends.

                          1. Sumac chicken. Just oil the skin, sprinkle some sumac on and salt and bake as you'd normally do.

                            Recently, I inherited a cast iron skillet, really well seasoned, from a friend. I made oven fried chicken breasts in it and they were amazing. Just heat the skillet on high heat until smoking hot, add a couple of tablespoons of oil, then put two chicken breast halves that you've seasoned with salt and pepper, skin side down in the pan. Don't move them. Leave for 5 minutes, then put the pan with the chicken in a preheated 400 degree oven for another 20-25 minutes until the chicken is just cooked through.

                            If you want to lightly coat the chicken in seasoned flour, you can do that as well, for an even closer rendition of fried chicken.

                            1 Reply
                            1. re: mwk

                              Along similar lines, I like a method from America's Test Kitchen, which I think works best with thighs. Over med-high heat, preheat a nonstick pan filmed with oil. Salt/pepper (or not) the chicken pieces on both sides then put skin-side down and add any other herbs or spices to the side that's up.
                              Cover and leave it for 45 minutes. The skin will become very crisp and well-rendered, as if roasted. You have to play around to gauge what temp and time are right for your stove, pan, and size of chicken parts, but 45 is typical. Remove and rest the chicken, using the fond to make a sauce, if desired. I like to put ponzu or teriyaki sauce into the pan, then stir cooked rice into it. Today it was the remains of a bag of Trader Joe's frozen biryani, which contains vegetables and raisins, along with the remains of a container of brown rice I had made in chicken broth. The chicken method is good because it doesn't need any attention while cooking. Drumsticks are not appropriate for this method. Skin-on breasts would work but could overcook unless they are quite large.

                            2. We roast a whole chicken in our ceramic grill. I marinate under the skin with balsamic vinegar, basil, garlic, salt, pepper, a little sugar, and a little cayenne pepper. I usually try to give it 2 or 3 hours of marination, and spread some of the marinade all over the outside skin. Can be done inside in the oven too. Uncovered and the skin crisps up nicely. We go at 350 degrees for an hour and check temp with thermometer.