575 marinated chicken recipes

A succulent chicken dish that is made with honey and orange juice.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Grilled orange chicken marinated overnight in frozen orange juice concentrate, soy sauce, and tarragon. A citrusy, caramelized barbecue chicken with just 6 ingredients.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Top off your summer with this delicious dish that is sure to become one of your favorites!

Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Baked chicken drumsticks coated in a sticky honey-ketchup glaze with five spice powder, Worcestershire, and chili sauce. Finger-licking glazed drumsticks great hot or cold.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.