Roasted Cayenne Chicken Food

CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA

Steps:

• In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
• In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
• Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

TURMERIC-ROASTED CHICKEN BREASTS: SPICE UP DINNER IN JUST 20 MINUTES

Steps:

• Preheat oven to 450 degrees Fahrenheit. Place chicken breasts in a single layer in a large baking dish. Brush on either side with melted ghee or avocado oil. In a small bowl mix together spice mixture: salt, turmeric, cumin, paprika, garlic powder, black pepper, cayenne, cinnamon, and ginger. Sprinkle the spice mixture liberally over the chicken on both sides. Use your hands to press spices gently into chicken breasts. Bake chicken breasts in the oven for 15-18 minutes, or until chicken is cooked through and juices run clear once poked. If using a cooking thermometer, the inside of the thickest part of the breast should be between 160-170 degrees Fahrenheit. Remove the chicken from the oven and let rest for five minutes before serving. Leftover chicken will keep in an airtight glass container in the refrigerator for three days. *Note! This article contains affiliate links that are independently sourced and vetted by our editorial team which we may earn a commission on. This helps us reduce the number of ads we serve on Organic Authority and help deliver you a better user experience. We are here to help you navigate the overwhelming world of consumer products to source and uncover thoughtfully made, conscious clean products.

LOUISIANA FRIED CHICKEN

Steps:

• In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
• Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
• Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
• In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
• In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.

ROASTED CHICKEN WITH SPICES

Steps:

• Preheat your oven to 400 degrees F.
• Rinse chicken with cool water, inside and out - then pat dry with paper towels.
• Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch.
• In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar.
• Massage the chicken skin with the spice rub, making sure you don't miss any spots.
• Season the inside of the chicken with salt and pepper.
• Stuff the lemon halves, cilantro and garlic into the cavity of the chicken.
• Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string.
• Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken.
• Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done!
• Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat.
• Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.

MAPLE AND CAYENNE GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Make a small hole in the extra skin on the chicken legs and poke the end of the drumsticks through to form a perfect package. Toss the chickens generously with olive oil and salt. Arrange the chicken on a sheet tray or a baking dish lined with parchment or a silicone mat. Roast the chickens until they are about three-quarters of the way done, 20 to 25 minutes. The skin should start to brown and crisp.
• While the chickens are roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by half to three-quarters, or until the syrup is very thick and syrupy.
• After the chickens have roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chickens to a serving platter and let rest about 10 minutes before serving.
• Sweet and spicy!!!

ROASTED CAYENNE CHICKEN

Steps:

• Preheat the oven to 425°F
• Stuff the chicken with the lemon. Rub olive oil into the skin and season with salt and pepper, dust with the cayenne pepper and squeeze the remaining lemon half over the bird.
• Roast in the oven, turning down the heat to 350F after 20 minutes. Cook until the juices run clear when the leg of the bird is pierced with the tip of a knife.
• Remove the chicken from the roasting tin and keep warm whilst you make the gravy. Spoon off some of the fat from the roasting tin, then put it over a medium heat. Pour in the wine and allow to bubble up, then add the chicken stock. Bring to the boil, then season.
• Serve the roast chicken with peas, gravy and maybe a dressed green salad.

CAYENNE FRIED CHICKEN

Steps:

• Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods. Preheat oven to 350 degrees F.
• Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away.
• Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through.

CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA

Steps:

• Pat dry chicken. In a medium bowl, combine onion and lime juice. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and the cayenne; rub mixture all over chicken.
• In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and cooked through, 8 to 10 minutes per side.
• Just before serving, fold avocado into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
• nutrition information
• (Per Serving)
• Calories: 344
• Fat: 13.7g (2.2g Saturated Fat)
• Protein: 47g
• Carbohydrates: 7g
• Fiber: 3.5g