Cooking Chicken Recipes

Photo: © Jennifer Levy

Dinner is so easy with these flash-in-the-pan recipes. For each preparation, marinate chicken at room temperature 15 minutes, or refrigerate 2 hours or longer for more intense flavor. Each recipe serves 4.

Quick: Lemon-Rosemary Chicken (cooks in 16 min.)

Mix ¼ cup each lemon juice and oil, 1 Tbsp each minced garlic and chopped fresh rosemary, and ¼ tsp each salt and pepper in a large ziptop bag. Remove skin from 4 each chicken drumsticks and thighs (about 2¼ lb); add to bag. Marinate. Heat grill. Remove chicken from bag; discard marinade. Place in 13 x 9-in. glass baking dish. Cover; microwave 8 to 10 minutes, rearranging halfway. Grill 5 to 6 minutes, turning, until browned and cooked through.

Per serving: 270 cal, 31 g pro, 1 g car, 0 g fiber, 15 g fat (3 g sat fat), 108 mg chol, 221 mg sod

Quicker: Tandoori Chicken (cooks in 12 min.)

Mix 1 cup plain yogurt, 1 Tbsp curry powder, 1 tsp each minced garlic and ginger, 1 tsp paprika and ¼ tsp salt in a ziptop bag. Add 1½ lb boneless, skinless chicken thighs. Marinate. Heat grill. Remove chicken from bag; discard marinade. Grill chicken 12 minutes, turning, until cooked through.

Per serving: 271 cal, 32 g pro, 4 g car, 1 g fiber, 14 g fat (4 g sat fat), 114 mg chol, 260 mg sod

Quickest: Mojo Chicken (cooks in 8 min.)

Cut ½ pineapple, peeled, into ¾-in. slices. Purée 2 slices in blender; place in large ziptop bag with ½ cup Mojo Criollo Marinade (Goya). Remove 4 Tbsp marinade. Add 4 boneless, skinless chicken breasts (about 6 oz each) to bag. Marinate. Heat grill. Remove chicken from bag; discard marinade. Grill chicken 8 minutes, turning once, or until chicken is cooked through. Grill remaining pineapple slices during last 2 minutes. Sprinkle with chopped cilantro. Serve with reserved marinade.