There’s that sort of magic that happens in the kitchen when there is food so amazing, it disappears the moment it hits the table. Consider this: a wild, crazy evening, upset faces, and a platter of delicious, puffy morsels of chicken smothered in syrupy sweet sauce. It is not fantasy; it is what really happens when Honey Garlic Chicken Bites get to feed families like mine. They’re not just dinner, they’re an experience—one of unadulterated gastronomic pleasure that has everyone grabbing seconds!
Why These Chicken Bites Are So Irresistible
What are these chicken bites that everyone is so gaga over? It’s that they are the ultimate combination of convenience, speed, and taste. We’re talking chicken bites which have been seasoned to perfection, pan-fried to a golden brown, and accompanied by a honey garlic sauce warm, sweet, and totally addictive. And the cherry on top? They’re ready in 20 minutes, a weeknight lifesaver.
It is not just a speedy dinner option but a favorite among family and friends who have also extolled its virtues. The dish begins by chopping the chicken breasts into bite-sized chunks and dusting in a combination of cornstarch to achieve that wonderful crust on the outside. The alchemy happens when they’re flung into the honey garlic sauce that’s sweet as well as syrupy, and the dish turns out to be a one-pan wonder that’s easy, delicious, and stupid-quick to make.
Roasted Shrimp Cocktail
This easy recipe prepares a classic roasted shrimp cocktail. Jumbo shrimp are seasoned with olive oil, salt, and pepper, then quickly roasted until just cooked. A zesty cocktail sauce is made by combining chili sauce, ketchup, horseradish, lemon juice, and sauces. Serve the cooled shrimp with the flavorful dipping sauce as an appetizer.
Equipment
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 Measuring Spoons
- 1 Cutting Board for prepping shrimp
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
Ensure shrimp are in a single layer on the sheet pan for even roasting. Roasting time is crucial; shrimp cook very fast and overcooked shrimp are tough. Watch them closely, they should just turn pink and opaque. Allow the roasted shrimp to cool completely, ideally chilling them in the refrigerator, before serving for the best texture and classic presentation. Adjust the amount of horseradish and hot sauce in the cocktail sauce to control the spice level to your preference.
A Recipe that Anyone Can Enjoy
The best part about these chicken bites is how diverse. Ideal for any time game day snack to a complete meal. Serve them with rice, pasta, mashed potatoes, or roasted vegetables. Never will their taste ever pass unseen: sweet, spicy, and garlicky, that will be the ideal mix to woo a far-stretching palate. Picky eaters will even be grabbing seconds.
- Chicken: 1 1/2 pounds boneless, skinless chicken breasts (or thighs, for a flavor boost).
- Salt and pepper: The seasoning.
- Cornstarch: The magic that makes the crust so crispy.
- Butter: For browning the chicken to a golden crispy delight.
- Sauce: Garlic, olive oil, honey, lemon juice, soy sauce, and hot sauce (or sriracha).
Together, the ingredients are the ideal combination of hot, sweet, and rich, and in each bite a taste explosion.
Grilled Boneless Chicken Breasts Recipe
This recipe provides a method for grilling boneless, skinless chicken breasts to achieve maximum juiciness and flavor. It involves minimal ingredients and focuses on proper grilling technique and temperature management to prevent dry chicken, resulting in perfectly cooked main course.
Equipment
- 1 Grill Gas or charcoal
- 1 Tongs
- 1 Cutting Board
- 1 Meat Thermometer Instant-read recommended
- 1 Large Bowl or Container For brining or seasoning
Ingredients
Main
- 4 boneless skinless chicken breast halves (6 to 8 ounces/170 to 225g each), tender removed
- Kosher salt
- 1/4 cup 55g sugar (if making a wet brine; see note)
- Freshly ground black pepper
- 2 tablespoons 30ml extra-virgin olive oil
Instructions
- Prepare the chicken breasts, removing the tenderloin if necessary.
- If using a brine solution with sugar and salt, prepare it according to instructions and brine the chicken for the recommended time.
- Remove chicken from brine (if used), rinse lightly if desired, and pat very dry with paper towels.
- If not brining, season the chicken generously with kosher salt, black pepper, and any other desired seasonings.
- Drizzle chicken with olive oil, ensuring an even coating.
- Preheat your grill to medium-high direct heat.
- Clean the grill grates thoroughly and oil them to prevent sticking.
- Place the chicken breasts on the hot grill, cooking for 5-8 minutes per side, or until cooked through.
- Check the thickest part of the chicken with an instant-read thermometer; it should register 165°F (74°C).
- Remove chicken from the grill and let rest on a cutting board for 5-10 minutes before slicing or serving.
Notes
To ensure juicy grilled chicken breasts, consider a quick brine solution if the recipe calls for it – the sugar helps retain moisture. Pat the chicken thoroughly dry before seasoning and grilling; this promotes better searing and grill marks. Grill over medium-high direct heat, flipping only once or twice, to prevent the chicken from drying out. Always use an instant-read thermometer to check for an internal temperature of 165°F (74°C) in the thickest part. Rest the chicken for at least 5 minutes after grilling to allow juices to redistribute.
Having the Magic Achieved
Season the Chicken: Begin by drying out the chicken. In a bowl, combine the chicken with cornstarch, red pepper flakes, garlic powder, salt, and pepper.
Chicken Tamale Pie
This easy recipe creates a comforting chicken tamale pie featuring a savory filling of diced chicken, black beans, and salsa, topped with a cheesy cornmeal layer. Baked in a skillet until set, it's a hearty dish perfect for a simple weeknight meal, offering classic flavors with minimal effort.
Equipment
- 1 10-inch Cast-Iron Skillet Or oven-safe skillet
- 1 Medium Saucepan For the cornmeal topping
- 1 Measuring Cups and Spoons
- 1 Stirring Spoon or Spatula
Ingredients
Main
- 3 cups diced cooked chicken about 12 ounces
- 1 1/2 cups prepared salsa
- One 15-ounce can black beans drained and rinsed
- 1 1/2 cups chicken broth
- 1 tablespoon chili powder
- 2 scallions white and green parts, sliced
- 3/4 cup cornmeal
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Sour cream for serving
Instructions
- Preheat the oven to 400 degrees F.
- Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
- Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream.
Notes
Ensure your cooked chicken is finely diced for even distribution. The cornmeal mixture should be quite thick; continue stirring over medium heat until it reaches a polenta-like consistency before adding cheese and butter. For extra flavor, consider adding a pinch of cumin or smoked paprika to the chicken mixture. Allow the pie to rest for the full 15 minutes after baking; this is crucial for the cornmeal topping to set properly, making slicing and serving much easier. Experiment with different cheeses like Monterey Jack or a Mexican blend for variation. Serve with avocado, cilantro, or a squeeze of lime in addition to sour cream.
Prepare the Chicken Melt butter over medium-high heat in a large skillet. Brown the chicken in batches, 3-4 minutes per batch, until golden brown and cooked chicken. Prepare the Sauce: Whisk lemon juice, honey, olive oil, garlic, soy sauce, and hot sauce together in a small bowl.
Snuggle the chicken with the sauce after browning the chicken and cook for the remaining 4-5 minutes. Allow the sauce to simmer and cover each chicken. Serve over rice, noodles, or roasted vegetables, and it’s gone in no time!
- Tips to Make the Most Delicious Chicken Bites
Snappy Cutting: Cut all alike so it will cook evenly. - Don’t Crowd: Pan-fry or bake with room between pieces so chicken will brown nicely and crunch up evenly.
- Dry Chicken: Dry with paper towels so it won’t hold excess moisture that will keep it from crunching up.
- Get Your Pan Hot: Golden crust in a hot pan
Veggie pigs in blankets
This recipe transforms vegetarian cocktail sausages into festive bites by wrapping them in thin parsnip ribbons and glazing with a savory-sweet mix of white miso, honey, and garlic before baking until tender and caramelized.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Vegetable peeler or mandoline For creating thin parsnip ribbons
- 1 Baking Sheet Lined with parchment paper
Ingredients
Main
- 2 tbsp white miso
- 2 tbsp honey
- 2 tbsp vegetable oil
- pinch of garlic granules
- 1 parsnip
- 360 g vegetarian cocktail sausages
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the white miso, honey, vegetable oil, and garlic granules to create the glaze.
- Prepare the parsnip by peeling it lengthwise into very thin ribbons using a vegetable peeler or mandoline.
- Wrap each vegetarian cocktail sausage tightly with a parsnip ribbon.
- Place the wrapped sausages onto the prepared baking sheet.
- Generously brush or spoon the miso-honey glaze over each parsnip-wrapped sausage.
- Bake for 10-12 minutes, or until the parsnip is tender and slightly caramelized and the sausages are heated through.
- For extra glaze, brush again halfway through the baking time.
- Remove from the oven and serve warm.
Notes
Achieving pliable parsnip ribbons is key; peel thinly until you get flexible strips, discarding any tough core pieces. The miso-honey glaze provides a lovely balance of sweet and salty; adjust quantities to your preference. Ensure the veggie sausages are wrapped snugly. Brush the glaze liberally before baking and potentially halfway through for maximum flavour penetration and a beautiful caramelization. Keep an eye on them to prevent the parsnip from burning while the sausages heat through.
Use Fresh Garlic: Pound your fresh garlic to make so much more divine than jarred garlic from the store. These quick tips keep your chicken bites crunchy on the outside and soft on the inside.
Making It Your Own for Everyone One of the greatest things about this recipe is that it is very versatile. If you prefer it spicier for adults or less spicy for children, it is a snap to modify. If you like less heat altogether, you can just leave out the red pepper flakes or hot sauce. To make it super crispy, you can add cornstarch to the seasoning blend.
Chicken Enchiladas
This recipe creates savory chicken enchiladas by browning and shredding chicken, then combining it with sautéed onions, garlic, corn, and chiles. Tortillas are softened and dipped in enchilada sauce before being filled with the chicken mixture. The enchiladas are then baked with more sauce and a blend of Cheddar and Jack cheeses until melted and bubbly. Finish with fresh garnishes for a vibrant, satisfying meal.
Equipment
- 1 Large Saute Pan
- 2 9x13-inch Baking Dishes
- 1 Large Shallow Bowl for dipping tortillas
- 1 Ladle for sauce
- 1 Knife and Cutting Board
Ingredients
Main
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion chopped
- 2 cloves garlic minced
- 1 cup frozen corn thawed
- 5 canned whole green chiles seeded and coarsely chopped
- 4 canned chipotle chiles seeded and minced
- 1 28-ounce can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves chopped scallions, sour cream, chopped tomatoes
Instructions
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Notes
For a more robust flavor profile, consider using chicken thighs instead of breasts, as they retain moisture better and offer richer taste. When shredding the chicken, pulling it by hand ensures a more natural, varied texture than dicing. To enhance the "Mexican Spice Blend," incorporate specific spices like smoked paprika, ground oregano, and a pinch of cayenne for depth. Don't skip dipping the tortillas in enchilada sauce; this crucial step keeps them pliable and infuses flavor, preventing them from drying out or tearing during baking. Ensure your enchilada sauce is high quality, or consider a homemade version for superior results. For an extra layer of complexity, roast the fresh chiles before chopping them for a smoky note. Proper seasoning at each stage is key to a flavorful dish.
Ideal Pairings and Flexibility
While the Honey Garlic version of these chicken bites is a fan favorite, their versatility is limitless. The flavor can be customized to fit any meal, making them a great go-to for various occasions. Serve them over rice, pasta, or alongside your favorite sides, and you’ll have a dish that’s both simple and indulgent.
Oven Fried Chicken
This recipe offers a healthier take on fried chicken by baking it in the oven. Using a unique coating of bagel chips and crispy cereal, combined with a mayonnaise-Dijon base, it achieves a delightfully crunchy exterior and moist interior, perfect for a satisfying meal.
Equipment
- 1 Food Processor
- 1 Baking Sheet
- 1 Wire Rack For even air circulation and crispiness
- 1 Medium Shallow Bowl For the mayonnaise mixture
- 1 Instant-Read Thermometer For accurate doneness
Ingredients
Main
- Nonstick cooking spray for spraying the rack and chicken
- 2 1/4 cups broken bagel chips or Melba toast
- 1 1/3 cups rice-corn crispy cereal such as Crispix
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup light mayonnaise
- 1 teaspoon Dijon mustard
- 4 bone-in skinless chicken pieces, about 6 ounces each (see Cook's Note)
Instructions
- Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
- Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
- Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
- Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
- Transfer to a platter and serve hot or at room temperature.
Notes
For optimal crispiness, ensure the chicken is evenly coated and the cooking spray is applied generously to both the rack and chicken. Consider briefly toasting the crushed crumbs in a dry pan before coating for an even deeper golden color and enhanced crunch. An internal temperature of 165F (74C) is ideal for chicken doneness, so aim for 160F before resting, as carryover cooking will bring it up. For deeper flavor, a quick buttermilk soak (30 minutes) before coating can tenderize the chicken. Serve immediately to enjoy the best texture.
Exploring the World of Chicken Bites
Aside from Honey Garlic, chicken bites take over the kitchen because they are convenient and versatile. Chicken thigh or breast meat is chopped into bite-sized pieces, seasoned, and cooked in batches to experiment and come up with decent recipes or snack food. Chicken bites fried or baked are handy for almost any form of cooking and flavor trend.
Kids adore chicken bites. There is something about small servings of excellent chicken that tends to appeal to everyone at once, and before long, it’s gone. And since chicken bites can be flavored and sauced to suit the taste, no wonder it’s a favorite in many households in the country.
Tony's Chicken Tenders with Honey Mustard Sauce
This recipe provides a simple method for preparing classic crispy chicken tenders with a flavorful seasoned panko crust. Served with a homemade tangy-sweet honey mustard dipping sauce, these tenders are perfect as an appetizer or main course for an easy, family-friendly meal. The process involves breading chicken strips and deep-frying them until golden brown.
Equipment
- 1 Large heavy-bottomed pot For deep frying
- 1 Deep-Fry Thermometer Crucial for maintaining oil temperature
- 3 Shallow Bowls For the breading station (flour, egg, panko)
- 1 Sheet Tray Lined with paper towels for draining fried chicken
- 1 Whisk For beating eggs and preparing the sauce
Ingredients
Main
- Peanut oil for frying
- 2 pounds boneless skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Instructions
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
Notes
Maintaining the oil temperature at a consistent 350°F (175°C) is paramount for perfectly crispy, non-greasy tenders; use a deep-fry thermometer and adjust heat as needed. Fry in small batches to avoid overcrowding, which drops oil temperature and results in soggy chicken. The seasoned panko is the core flavor driver, ensure even coating. For an extra tender result, consider a brief buttermilk soak before breading. Ensure adequate drainage on a paper-towel-lined sheet tray. The honey mustard sauce can be prepared in advance and chilled for optimal flavor.
Mastering the Art of Chicken Bites
Techniques and Tips To ensure that all batches of chicken bites are exactly the same, the following expert tips are useful in most versions of this recipe:
Cut Evenly Sized Portions: Make sure that all the portions of the chicken are even sizes so they will cook consistently. You can even freeze the chicken for 15-20 minutes before cutting so you will have an easier time and will be able to cut more smoothly.
- Don’t overcrowd: Pan-frying is going to work better in batches when you’re cooking chicken. Overcrowding is going to cause it to steam instead of brown, and that is going to ruin the texture.
- Dry First: Dry the chicken out prior to cooking. If your chicken is too wet, it will not brown as well.
- Preheat Skillet: Preheat your skillet whenever you can. The right heat is the secret to getting that wonderful golden crust on your chicken.
ROASTED CHICKEN WITH VEGETABLES--BONNIE'S recipes
This recipe presents a hearty and flavorful roasted dish featuring chicken thighs and a colorful medley of root vegetables. Tossed in a simple yet vibrant lemon-Dijon dressing, it's an easy-to-prepare sheet pan meal perfect for a nutritious and satisfying family dinner.
Equipment
- 1 Large Roasting Pan or Sheet Pan Ensure it's large enough to hold all ingredients in a single layer without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables and chicken with the dressing.
- 1 Chef's knife
- 1 Cutting Board
- 1 Whisk For emulsifying the lemon-Dijon dressing.
Ingredients
Main
- 8 chicken thighs skin on, bone in (boneless or skinless okay)
- 8 red potatoes scrubbed and cut into one-inch uniform pieces
- 5 medium carrots peeled and cut into 2-inch uniform pieces
- 2 sweet potatoes peeled and cut into one-inch uniform pieces
- 1 large onion peeled and cut into 8 wedges
- 2 cloves minced garlic
- 3 tablespoons olive oil or oil of choice
- 1 large lemon zested, then juiced
- 2 teaspoons dijon mustard
- kosher salt
- pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large roasting pan or two sheet pans if needed to avoid overcrowding.
- Wash and prepare all vegetables: scrub and cut red potatoes into uniform 1-inch pieces; peel and cut carrots into 2-inch pieces; peel and cut sweet potatoes into 1-inch pieces; peel and cut the onion into 8 wedges.
- In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, and Dijon mustard. Whisk until well combined.
- Add the cut potatoes, carrots, sweet potatoes, and onion wedges to the bowl with the dressing. Season generously with kosher salt and pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with the dressing. Ensure chicken thighs are patted very dry with paper towels.
- Add the chicken thighs to the bowl with the vegetables and remaining dressing. Season the chicken with additional salt and pepper, then toss gently to coat the chicken and distribute vegetables around the chicken.
- Arrange the chicken and vegetables in a single layer on your prepared roasting pan(s), ensuring there is space between pieces for even roasting and browning.
- Roast for 45-60 minutes, stirring the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and caramelized.
- Remove the pan from the oven. Let the roasted chicken rest for 5-10 minutes before serving, allowing the juices to redistribute for maximum tenderness.
- Serve hot, garnished with fresh herbs if desired.
Notes
Achieving even cooking and a beautiful roast requires a few key considerations. First, ensure all vegetables are cut to a uniform size; this prevents smaller pieces from burning while larger ones remain undercooked. Patting the chicken thighs thoroughly dry before seasoning is crucial for crispy skin. Avoid overcrowding the roasting pan, as this steams rather than roasts the ingredients, leading to soggy results. If necessary, use two pans. Rest the chicken for a few minutes after roasting; this allows the juices to redistribute, resulting in more tender meat. The lemon zest and juice, combined with Dijon, provide a bright, acidic counterpoint to the rich chicken and earthy vegetables.
Fresh garlic, spices, and herbs add a splash of fresh flavor to the dish, with that little sheen and depth of taste. Variations to Try Honey garlic chicken bites aren’t the only taste on the block. Here are a couple of wonderful variations to try
Garlic Butter Chicken Bites: A rich, savory rendition served with vegetables or bread. Sweet Soy Garlic Chicken Popcorn: Salty and sweet, slightly sticky snack attack heaven. Oven-Baked Chicken Bites: Pan-fry healthier and less oily by baking the chicken and letting it brown.
Korean Fried Chicken: Crispy, crisper, this recipe breaks down the spicy, bold flavor of Korean fried chicken into bite form. Bang Bang Chicken Bites: Spicy, sweet, and creamy, the ultimate party favorite or spontaneous bite.
Oven-Baked Salmon
This recipe offers a straightforward and healthy approach to preparing delicious oven-baked salmon. Seasoned simply with salt and pepper, the salmon is baked to perfection and then beautifully complemented by a fresh, vibrant Toasted Almond Parsley Salsa, making for an effortless yet elegant meal.
Equipment
- 1 Oven
- 1 Baking Sheet or Oven-Safe Pan A non-stick surface is recommended for easy release.
- 1 Chef's knife For precise chopping of salsa ingredients and preparing salmon.
- 1 Cutting Board Essential for safe and clean preparation of ingredients.
- 1 Small Mixing Bowl For preparing the toasted almond parsley salsa.
Ingredients
Main
- 12 ounce salmon fillet cut into 4 pieces
- Coarse-grained salt
- Freshly ground black pepper
- Toasted Almond Parsley Salsa for serving
- Baked squash for serving, optional
- 1 shallot
- 1 tablespoons red wine vinegar
- Coarse grain salt
- 2 tablespoons capers rinsed
- 1 cup fresh flat-leaf parsley
- 1/2 cup toasted almonds
- Extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Notes
For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C) at its thickest point. Overcooking will result in dry fish. The skin-side down placement on a non-stick surface helps crisp the skin while protecting the delicate flesh. For the Toasted Almond Parsley Salsa, ensure almonds are truly toasted for maximum flavor and crunch. A squeeze of fresh lemon juice over the finished salmon will brighten the flavors beautifully and cut through the richness. Consider adding a touch of minced garlic or a pinch of red pepper flakes to the salsa for an extra layer of complexity.
A Universal Favorite
Chicken bites have earned their place as one of the most beloved dishes across kitchens. Their simplicity, versatility, and ability to please any palate make them the perfect choice for any occasion. Whether you’re preparing a quick weeknight dinner, feeding a hungry crowd, or serving up a flavorful snack, these chicken bites are sure to deliver.
With all those varieties to taste and the flexibility of personalization, you can spice up dinner and never be caught in cooking mode even once. You’ll have a dish that disappears from the pan the moment it’s inserted, no matter how many times you have cooked it, with your guidance on how to prepare chicken bites.
Bang! Gumbo
This 'Bang! Gumbo' recipe delivers a robust, flavorful Cajun-inspired stew, featuring a rich, dark roux as its base. It combines grilled chicken, savory andouille sausage, fresh okra, and tender shrimp in a deeply seasoned chicken stock. Served over fluffy white rice, this hearty dish is perfect for feeding a crowd and promises a satisfying culinary experience with complex layers of flavor.
Equipment
- 1 Heavy Skillet For preparing the roux
- 1 Grill or Grill Pan For cooking the chicken
- 1 Large Stockpot For cooking the gumbo
- 1 Cutting Board
- 1 Whisk or Wooden Spoon For stirring the roux and gumbo
Ingredients
Main
- 1/3 pound butter
- 1 1/2 cups all-purpose flour
- 4 chicken breasts
- 5 tablespoons olive oil
- 4 tablespoons minced fresh garlic
- 3 tablespoons your favorite spice mix
- 2 stalks celery finely diced
- 1 yellow onion finely diced
- 1 red pepper finely diced
- 14 cups chicken stock
- 1 1/2 pounds andouille sausage diced
- 2 cups fresh or frozen sliced okra
- 1 cup sliced green onions
- 1/4 cup Worcestershire sauce
- 3 tablespoons hot sauce such as Frank's Louisiana Hot Sauce
- 3 tablespoons salt
- 3 tablespoons spice mix
- 2 tablespoons tomato paste
- 1 tablespoon ground black pepper
- 3 bay leaves
- 8 ounces peeled and deveined shrimp
- White rice for serving
Instructions
- First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
- Preheat a grill or grill pan to medium-high heat.
- Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
- In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.
Notes
Crafting the perfect dark roux is paramount for an authentic gumbo; cook it slowly over medium-low heat with constant stirring to prevent burning, aiming for a deep chocolate color. This develops the rich, nutty flavor and acts as the essential thickener. For the chicken, avoid overcooking it on the grill, as it will continue to cook slightly when added to the hot gumbo. The shrimp should be added last, right before serving, and cooked only until just pink and opaque to ensure tenderness. Adjust salt and hot sauce at the end to personal preference, as spice mixes and hot sauces vary in potency. A sprinkle of fresh parsley or more green onions can enhance presentation and freshness.
