Montreal Salsa Chicken Drums And Thighs Food

MONTREAL SALSA CHICKEN

Steps:

• Directions:.
• Salt and pepper chicken breasts to taste in a 9x13 dish.
• Sprinkle chicken with Grill Mates Montreal Chicken Seasoning and allow to set for 30 minutes.
• In a small bowl, stir together remaining salsa, preserves, lemon juice, and chili powder.
• Grill chicken over medium coals 6-7 minutes per side or until done. Brush with salsa mixture during the last 3 minutes of grilling.

MEXICAN CHICKEN LEGS (DRUMSTICKS AND THIGHS)

Steps:

• Brown chicken: Heat the oil in the pan. Place the chicken parts, skin side down, in the pan and cook without moving for about 4-5 minutes or until the chicken is golden and you can move it in the pan without the skin sticking to the pan.
• Flip the chicken and cook on the other side for another 4-5 minutes or until golden.
• Simmer: Add the salsa verde and water to the pan around the chicken parts and mix shortly. Cover and cook on medium-low heat for 25 minutes.
• Add zucchini: In the meantime, halve the zucchini lengthwise and slice the halves into chunks. Add them to the pan and continue cooking for another 15 minutes or until the chicken is cooked through.
• Remove the lid from the pan during the last 5 minutes of cooking time to reduce the liquid slightly.
• Check chicken: Use a meat thermometer; the internal temperature should be 165°F/75°C (Note 2).
• Adjust the taste with salt, if necessary.

SALSA CHICKEN THIGHS

Steps:

• 1. Preheat oven to 425 Degrees. Spray a 9 x 14 Baking dish with non stick cooking spray and set aside.
• 2. In a medium size mixing bowl, stir together the Salsa, Brown Sugar, Dijon Mustard and the Red Wine and set aside.
• 3. Add the Oil to a large skillet. Over medium high heat, brown the Chicken Thighs skin side down, then transfer them to the prepared baking dish, with skin side up.
• 4. Pour the Salsa mixture over all the Chicken Thighs
• 5. Place the Chicken Thighs in the oven and bake for 30-40 minutes. Check for an internal temperature of 165-170 on your meat thermometer to ensure they are done.
• 6. When the Chicken Thighs are done, remove from oven and cover the pan with foil and allow them to rest for 4-5 minutes before serving.

ROAST CHICKEN THIGHS WITH BROWN RICE & SALSA VERDE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
• Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
• Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.

MONTREAL SALSA CHICKEN DRUMS AND THIGHS

Steps:

• 1. Preheat grill to medium high. Sprinkle chicken seasoning and let sit 10 minutes.
• 2. Meanwhile, mix salsa, preserves, lemon juice and chili powder in small bowl, set aside.
• 3. Grill chicken 3 minutes and then turn over and grill 3 more.
• 4. Brush chicken with salsa and turn over. Brush salsa on other side and continue cooking turning every 3 minutes till thermometer reads 165F. If using oven bake at 375F for 30 minutes brush salsa glaze on chicken return to oven and repeat.

MONTREAL RUBBED CHICKEN

Steps:

• Preheat oven to 400°F.
• Line a sheet pan with foil and spray lightly with nonstick cooking spray.
• Coat chicken breasts with olive oil.
• In a bowl mix remaining ingredients.
• Rub evenly over top and bottom of chicken breasts, and place on sheet pan.
• Bake for 25-30 minutes or until chicken is lightly browned and done.
• (Note: You can prepare these the same way and grill/broil for 8-10 min on each side).

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SPANISH STYLE CHICKEN DRUMSTICKS

Steps:

• Preheat your oven to 200oC.
• Place potatoes in a microwave safe container and cook them until only slightly tender (about 7 minutes in my microwave). Drain of liquid and set aside for later.
• Place chicken, paprika in a large baking dish and drizzle with the oil - I use my french cast iron pot with a lid. Add the onion, chorizo, capsicum slices, garlic and potatoes. Bake for 30 minutes.
• Add the canned tomatoes and olives and bake for a further 15 minutes.
• Serve with hot buttered CousCous.