Ingredients

• 3 cups of bread crumbs
• 3 tablespoons of flour
• 1 teaspoon paprika
• 1 teaspoon dry sage
• 1/2 teaspoon dry garlic
• 1 teaspoon salt
• 4 chicken thighs
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 200 C.
2. Move all the ingredients besides the chicken into a bowl and mix well.
3. Move the mixture into a clean plastic bag.
4. Coat a baking dish with olive oil.
5. Add the chicken into the plastic bag. Close the bag and shake it well until the chicken is completely coated with the mixture.
6. Move the chicken to the baking dish and bake for 20 minutes on each side until golden and crispy. Enjoy.

The post The Crispiest Shake & Bake Chicken appeared first on thedancingcucumber.com.

Ingredients 

• 3 minced cloves of garlic 
• 1 tablespoon of cumin
• 1 tablespoon of olive oil
• 1 tablespoon of paprika
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dried oregano
• 1 1/2 teaspoons of  kosher salt
• 2 lemons
• 1 4 pound chicken

Recipe

1. In a small bowl, mix the garlic, all the spices, 1/2 teaspoon of the salt and the zest from one of the lemons. Cut the lemons in half and use the juice from one whole lemon plus half of the second. Mix well. 
2. Put the chicken onto a cutting board, breast side down, and cut along both sides of the backbone of the chicken with kitchen shears to remove the backbone, also known as spatchcocking. Then, turn the chicken breast side up, press down on the breastbone to crack it so it lays super flat. 
3. Pat down with paper towels and juice the other half of the lemon right onto the skin and inside the chicken. 
4. Take 2 tablespoons of the spice mixture and spread it under the skin, and season the chicken skin with the 1 teaspoon of salt left. 
5. Put the chicken into a roasting pan, roast at 400 F for about 50-60 minutes, brushing the bird with the juices it releases every 20 minutes along with some of the leftover spice mixture. 
6. When the juices run clear, take the chicken out, let it rest for 15 minutes, and enjoy!

The post You Won’t Be Able to Get Enough of This Peruvian Chicken appeared first on thedancingcucumber.com.

Ingredients:

• 3 tablespoons of olive oil
• 3 tablespoons of soy sauce
• 5 tablespoons of honey
• 4 cloves of garlic
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of freshly ground pepper
• About three pounds of chicken thighs 
• salt and pepper to taste

Instructions:

1. Use a garlic press to mince the garlic cloves or do it by hand and add it to a large bowl.
2. In that bowl add in the olive oil, soy sauce, honey, ginger, and black pepper. Whisk so it’s well combined and cohesive.
3. Place the chicken thighs into the sauce and coat well. Then, cover it and stick it in the fridge for at least 30 minutes up to overnight.
4. Once you’re happy with how long the chicken has been marinating, take it out, shaking off the excess sauce, and put it onto a baking sheet or into a baking dish in one single layer.
5. Cook at 425 F for 25 minutes with the skin facing up. Then, flip it and cook for 10 more minutes. Finally, flip one last time and cook for 10 minutes to get the skin crispy.
6. Use a meat thermometer to make sure it’s reached 165 F, then take it out and let it rest for 5 minutes before enjoying!

The post Honey Soy Chicken is Everything You Want Dinner to Be appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound of boneless skinless chicken breasts
• 2 1/2 tablespoons of pesto
• 2 tablespoons of olive oil
• 2 cups of cherry tomatoes  
• 1 tablespoon of flour
• 2 cloves of minced garlic
• 1 cup of evaporated milk
• Salt and pepper to taste 

Instructions:

1. Season the chicken breasts with salt and pepper to your taste, and cover them in 2 tablespoons of the pesto.
2. In a large non-stick skillet, heat up the oil on medium to medium-high heat and then put in the chicken breasts.
3. Cook for 5 minutes on each side until lightly browned.
4. While the chicken cooks, take a medium-sized bowl and whisk in the flour, garlic, pesto, milk, and salt and pepper to your taste.
5. Take the chicken out and let it rest.
6. Put the cherry tomatoes in, either whole or cut in half if you like, and add in a splash of water if there isn’t a lot of oil left in the pan.
7. After 1-2 minutes, put the sauce into the skillet, and bring it up a boil.
8. Once it’s bubbling, put the chicken back in to cook until 165 F, and then serve!

The post Who Can Say No to Easy Creamy Chicken Pesto? appeared first on thedancingcucumber.com.

Ingredients

• 3 cups of bread crumbs
• 3 tablespoons of flour
• 1 teaspoon paprika
• 1 teaspoon dry sage
• 1/2 teaspoon dry garlic
• 1 teaspoon salt
• 4 chicken thighs
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 200 C.
2. Move all the ingredients besides the chicken into a bowl and mix well.
3. Move the mixture into a clean plastic bag.
4. Coat a baking dish with olive oil.
5. Add the chicken into the plastic bag. Close the bag and shake it well until the chicken is completely coated with the mixture.
6. Move the chicken to the baking dish and bake for 20 minutes on each side until golden and crispy. Enjoy.

The post The Crispiest Shake & Bake Chicken appeared first on thedancingcucumber.com.

Ingredients 

• 3 minced cloves of garlic 
• 1 tablespoon of cumin
• 1 tablespoon of olive oil
• 1 tablespoon of paprika
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dried oregano
• 1 1/2 teaspoons of  kosher salt
• 2 lemons
• 1 4 pound chicken

Recipe

1. In a small bowl, mix the garlic, all the spices, 1/2 teaspoon of the salt and the zest from one of the lemons. Cut the lemons in half and use the juice from one whole lemon plus half of the second. Mix well. 
2. Put the chicken onto a cutting board, breast side down, and cut along both sides of the backbone of the chicken with kitchen shears to remove the backbone, also known as spatchcocking. Then, turn the chicken breast side up, press down on the breastbone to crack it so it lays super flat. 
3. Pat down with paper towels and juice the other half of the lemon right onto the skin and inside the chicken. 
4. Take 2 tablespoons of the spice mixture and spread it under the skin, and season the chicken skin with the 1 teaspoon of salt left. 
5. Put the chicken into a roasting pan, roast at 400 F for about 50-60 minutes, brushing the bird with the juices it releases every 20 minutes along with some of the leftover spice mixture. 
6. When the juices run clear, take the chicken out, let it rest for 15 minutes, and enjoy!

The post You Won’t Be Able to Get Enough of This Peruvian Chicken appeared first on thedancingcucumber.com.

Ingredients:

• 3 tablespoons of olive oil
• 3 tablespoons of soy sauce
• 5 tablespoons of honey
• 4 cloves of garlic
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of freshly ground pepper
• About three pounds of chicken thighs 
• salt and pepper to taste

Instructions:

1. Use a garlic press to mince the garlic cloves or do it by hand and add it to a large bowl.
2. In that bowl add in the olive oil, soy sauce, honey, ginger, and black pepper. Whisk so it’s well combined and cohesive.
3. Place the chicken thighs into the sauce and coat well. Then, cover it and stick it in the fridge for at least 30 minutes up to overnight.
4. Once you’re happy with how long the chicken has been marinating, take it out, shaking off the excess sauce, and put it onto a baking sheet or into a baking dish in one single layer.
5. Cook at 425 F for 25 minutes with the skin facing up. Then, flip it and cook for 10 more minutes. Finally, flip one last time and cook for 10 minutes to get the skin crispy.
6. Use a meat thermometer to make sure it’s reached 165 F, then take it out and let it rest for 5 minutes before enjoying!

The post Honey Soy Chicken is Everything You Want Dinner to Be appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound of boneless skinless chicken breasts
• 2 1/2 tablespoons of pesto
• 2 tablespoons of olive oil
• 2 cups of cherry tomatoes  
• 1 tablespoon of flour
• 2 cloves of minced garlic
• 1 cup of evaporated milk
• Salt and pepper to taste 

Instructions:

1. Season the chicken breasts with salt and pepper to your taste, and cover them in 2 tablespoons of the pesto.
2. In a large non-stick skillet, heat up the oil on medium to medium-high heat and then put in the chicken breasts.
3. Cook for 5 minutes on each side until lightly browned.
4. While the chicken cooks, take a medium-sized bowl and whisk in the flour, garlic, pesto, milk, and salt and pepper to your taste.
5. Take the chicken out and let it rest.
6. Put the cherry tomatoes in, either whole or cut in half if you like, and add in a splash of water if there isn’t a lot of oil left in the pan.
7. After 1-2 minutes, put the sauce into the skillet, and bring it up a boil.
8. Once it’s bubbling, put the chicken back in to cook until 165 F, and then serve!

The post Who Can Say No to Easy Creamy Chicken Pesto? appeared first on thedancingcucumber.com.