* 2 tablespoons Worcestershire sauce
* 2 tablespoons low sodium soy sauce
* 2 tablespoons teriyaki sauce
* 1 teaspoon liquid smoke flavoring
* 1 tablespoon molasses
* 1 tablespoon sesame seeds
* 1 tablespoon brown sugar
* 1 teaspoon paprika
* 1/2 teaspoon garlic salt
* 1/4 teaspoon garlic pepper
* 2 teaspoons minced garlic
* 1/4 cup canola oil
* 8 skinless, boneless chicken thighs

DIRECTIONS

1. Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
2. Preheat an outdoor grill for medium heat.
3. Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.

* 2 teaspoons curry powder
* 1 teaspoon curry paste
* 1 (13.5 ounce) can coconut milk
* 2 tablespoons fish sauce
* 1 tablespoon packed brown sugar
* 1 cup chicken stock
* 4 chicken thighs, cut into bite size pieces
* 1/2 cup frozen peas
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped carrot
* 1 tablespoon cornstarch
* 2 tablespoons chicken stock
* 3/4 cup chopped fresh pineapple

DIRECTIONS

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

* 1/2 pound andouille sausage links
* 1 poblano chile
* 1 red bell pepper
* 3 tablespoons canola oil
* 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
* 3 tablespoons Cajun-style seasoning
* 1 1/2 tablespoons butter
* 2 yellow onions, finely chopped
* 2 banana (or hot) peppers, seeded and chopped
* 2 celery ribs, finely chopped
* 6 cloves garlic, minced
* 1 shallot, minced
* 3 cups long grain white rice
* 1 1/2 tablespoons butter
* 3 cups chicken stock
* 1 (10 ounce) can tomato sauce
* 1 (10 ounce) can diced tomatoes with mild green chilies, undrained
* 1 (12 fluid ounce) can or bottle beer
* salt to taste
* 1 cup frozen corn kernels, thawed

DIRECTIONS

1. Preheat your oven’s broiler. Line a baking sheet with a sheet of foil.
2. Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
3. While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
4. Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
5. Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

* 1 (16 ounce) bag Birds Eye® Cauliflower Florets
* 3 pounds boneless, skinless chicken thighs (fat trimmed off)
* 1 cup bottled jerk sauce
* 1/2 cup finely minced green onions, white parts and some tender green tops
* 1 medium lime, zest and juice
* 1 jalapeno or Scotch bonnet chile, seeded and finely minced (optional)
* 1/2 teaspoon ground allspice or pumpkin pie spice
* 1/2 teaspoon ground nutmeg (preferably freshly grated)
* Salt to taste

DIRECTIONS

1. Place cauliflower in refrigerator to slowly defrost. Flatten thighs and cut into pieces about 2×3-inch. Roll or fold smooth side out; secure with toothpicks. Place chicken in large plastic bag. Combine jerk sauce, onions, lime juice and zest, and chile (optional). Add slightly more than half the marinade to the chicken, gently massaging bag to coat chicken well. Refrigerate at least four hours, preferably overnight.
2. About 1 hour before cooking, transfer cauliflower to large plastic bag and add about 1/4 cup of the remaining marinade; coat cauliflower well. Preheat oven to 400 degrees F or prepare gas or charcoal grill. For oven-roasting, place chicken and cauliflower in separate pans, in a single layer. For grilling, place chicken directly on grill. Place cauliflower on perforated foil tray or pan designed for grilling vegetables. Discard bags with residual marinade. Grill or roast cauliflower just until crispy (about 10-15 minutes). Grill or roast chicken about 30 minutes, ‘mopping’ with remaining marinade, turning frequently.

* 2 cups uncooked white rice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 2 cups chicken broth
* 1 cup fresh mushrooms, sliced
* 2 tablespoons chopped green bell pepper
* 3 tablespoons chopped fresh basil
* 1 tablespoon dried minced onion
* 1 teaspoon dried oregano
* 3 cloves garlic, minced
* 1/4 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese
* 4 chicken thighs
* 3 tablespoons Italian-style dry bread crumbs
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.
3. Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
4. Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

* 1 egg
* 1/2 cup heavy whipping cream
* 1 cup crushed saltine crackers
* 1/4 cup grated Parmesan cheese
* 2 tablespoons chopped fresh basil
* 1 tablespoon garlic powder
* salt and pepper to taste
* 2 pounds skinless chicken thighs
* 1/4 cup olive oil

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
3. Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9×13 baking dish and cover with foil.
4. Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

* 1 large onion, chopped
* 4 cloves garlic, chopped
* 1 slice fresh ginger root
* 1 tablespoon olive oil
* 2 teaspoons ground cumin
* 1 teaspoon ground turmeric
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground cardamom
* 1 (1 inch) piece cinnamon stick, chopped
* 1/4 teaspoon ground cloves
* 2 bay leaves
* 1/4 teaspoon ground nutmeg
* 6 skinless chicken thighs
* 1 (14.5 ounce) can whole peeled tomatoes, crushed

DIRECTIONS

1. Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
3. Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

* 1 lemon, juiced
* 1/4 cup brown sugar
* 1/4 cup white vinegar
* 1/4 cup water
* 1 1/2 pounds dried figs
* 1 lemon, sliced
* 12 chicken thighs
* salt to taste
* 1 tablespoon chopped fresh parsley
* 1 teaspoon dried parsley

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

* 2 pounds chicken thighs
* 1 (16 ounce) bottle zesty Italian dressing
* 1 (16 ounce) jar salsa

DIRECTIONS

1. To Marinate: Place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. Cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
2. Preheat oven to Grill/Broil.
3. Remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. Serve immediately.

* 3 skinless, boneless chicken thighs
* 3 tablespoons oyster sauce
* 1 teaspoon sesame oil
* 1 teaspoon white sugar
* 1 egg, beaten
* salt and pepper to taste
* 1/8 cup corn flour
* 1/2 cup water
* 3 tablespoons white sugar
* 1/2 lemon, juiced
* 1 (3.4 ounce) package instant lemon pudding mix
* water as needed
* 2 tablespoons toasted sesame seeds

DIRECTIONS

1. To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
2. Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
3. To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
4. Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.