3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, soy sauce, brown sugar
Provided by Alvin Zhou
Categories Dinner
Time 27m
Yield 4 serving
Number Of Ingredients 3
Steps:
- Sear the chicken thighs evenly in a pan, then flip.
- Add the soy sauce and brown sugar, stirring and bringing to a boil.
- Stir until the sauce has reduced and evenly glazes the chicken.
- Serve with rice, if desired!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams
THREE INGREDIENT SIMPLE CHICKEN
Make and share this Three Ingredient Simple Chicken recipe from Food.com.
Provided by SB61287
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350. Grease a 9x12" pan & set aside. May want to line with foil because the sugar will caramelize.
- Rinse chicken and pat dry. Combine the dressing & sugar, mixing well. Dip & press chicken into mix, coating all sides. Put in pan. Sprinkle remaining mix over chicken.
- Cook for 50-60 minutes or until chicken is done. Turn & baste every 15 minutes ending last 15 with topside facing up.
MIRACLE MANGO SALSA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat a large cast-iron skillet over medium-high heat.
- Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
- Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
- Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.
TAIWANESE-STYLE THREE CUP CHICKEN
One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice.
Provided by eli2884
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
- Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
Nutrition Facts : Calories 652.9 calories, Carbohydrate 28.4 g, Cholesterol 108.3 mg, Fat 44.9 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 7.9 g, Sodium 1553.8 mg, Sugar 10 g
3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES
Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Grill Grill/Barbecue Chicken Basil Peach Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
- Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
- Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.
3-INGREDIENT CURRIED CHICKEN THIGHS
Steps:
- Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.
- Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
- Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.
- Do Ahead
- Chicken can be marinated 1 day ahead; keep chilled.
THREE-INGREDIENT BAKED CHICKEN BREASTS
I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.
Provided by Jennifer Jones
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Stir 1/4 cup melted butter and salt together in a bowl.
- Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 227.1 calories, Cholesterol 95.1 mg, Fat 14.2 g, Protein 23.7 g, SaturatedFat 8.1 g, Sodium 719.3 mg
THREE-INGREDIENT STICKY BAKED CHICKEN
From the Canadian Family Website: Sticky, sweet with a little savory soy sauce, this chicken is pure yummy. Destined to become a family favorite because kids love it and parents love the simplicity of this oven-to-table meal. I had a great result making this with bone in chicken leg thigh quarters. I had one piece that was skinless, and we discovered that using skinless does allow the flavor of the glaze to permeate the chicken better. This was a hit with my whole family - including my hard to please 3 year old. I used ketchup, reduced sodium soy, and lite maple syrup. Ingredients I happened to have on hand. This could NOT be easier. Adjust cooking times as needed for bone in cuts. Great with white rice and steamed broccoli. This recipe is so simple that you will probably have this assembled before your oven is preheated.
Provided by Linda Sue
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F Line a pan with foil for easy clean-up. Arrange the chicken in the pan.
- Whisk ketchup, soy and syrup together in a small bowl. Pour sauce over chicken and turn thighs to coat completely
- Bake 25 minutes or until the juices from the chicken run clear. Serve chicken with extra sauce from the pan.
INSTANT POT 3-INGREDIENT CHICKEN AND GRAVY
I was worried this would be too salty, and the ingredients didn't sound appealing to me at all. I couldn't figure out how it would make a delicious gravy, but surprise surprise--it sure did. Great over the top of chicken or mashed potatoes. Surprisingly simple but delicious. I used chicken thighs because I prefer dark meat, but you could use chicken breasts (cook for 12 minutes if using breasts).
Provided by AmyZoe
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add water or broth into instant pot. Add chicken.
- Sprinkle onion soup mix over top, and dump cream of mushroom soup on top of chicken. Do not stir.
- Cover and make sure the valve is on sealing. Set the timer to manual (high pressure) for 15 minutes.
- When the timer beeps let the pressure release naturally for 5 to 10 minutes and then release the rest of the pressure by moving the valve to venting. Remove the lid.
- Use a spoon to break up the chicken.
- Serve chicken and gravy over potatoes, noodles, toast, biscuits, or rice.
Nutrition Facts : Calories 222.1, Fat 8.8, SaturatedFat 2.2, Cholesterol 85.9, Sodium 1509.6, Carbohydrate 11, Fiber 0.6, Sugar 1.7, Protein 23.4
WEEKNIGHT CHICKEN THIGHS
Cranking the oven temperature up to 400 degrees F (200 degrees C) allows this dish to be on the table in about 40 minutes. Great with a side of roasted potatoes and green beans.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 40m
Yield 3
Number Of Ingredients 11
Steps:
- Season both sides of chicken thighs with Italian seasoning, salt, and pepper. Combine stock, honey, wine, garlic, and lemon juice in a large measuring cup.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large cast iron skillet over high heat. Place chicken thighs, skin-side down, into the skillet and sear until golden brown, about 4 minutes. Turn thighs over. Pour broth mixture over top.
- Cover the skillet and slide into the preheated oven. Bake for 10 minutes. Remove the lid and bake until thighs are no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove skillet from the oven and transfer chicken to a warm plate.
- Set the skillet on the stove over medium-high heat. Whisk flour into the skillet juices until well combined. Boil until gravy thickens slightly, 3 to 5 minutes. Serve gravy over chicken thighs.
Nutrition Facts : Calories 761.1 calories, Carbohydrate 27.8 g, Cholesterol 212.7 mg, Fat 44.5 g, Fiber 0.7 g, Protein 57.9 g, SaturatedFat 11.1 g, Sodium 1163.2 mg, Sugar 23.7 g
EASY 3 INGREDIENT TERIYAKI CHICKEN
An extremely simple, inexpensive baked chicken with the flavor of Teriyaki using only 3 ingredients and chicken. Use what ever chicken pieces you like. I think this is best with thighs and legs.
Provided by ThinOne
Categories Chicken
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 375. Place chicken, soy sauce and soda in an 11'X 13" baking dish. Sprinkle salt over the top. Bake for 20 mins to 45 minutes, depending on the type of chicken you are using. Boneless breast filets will take less time than boned chicken thighs, for example. Use a meat thermometer to determine doneness. Serve over rice with a side of boiled edamame beans. Serves 6.
Nutrition Facts : Calories 514.5, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 1043.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.2, Protein 40.5
3 INGREDIENT ONION SOUP CHICKEN
Make and share this 3 Ingredient Onion Soup Chicken recipe from Food.com.
Provided by Happy Harry 2
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine soup mix, crumbs and pepper in a paper bag.
- Shake chicken, a few pieces at a time, in mixture to coat well.
- Butter a large baking pan and place chicken in a single layer, not touching.
- Bake at 350 degrees for 30 minutes. Remove pan, shake pan to loosen chicken. Turn over and return to oven.
- Continue baking another 30 minutes or until chicken is tender and nicely browned.
- As this chicken is without any sauce, it goes well with something like scalloped potatoes, or mac and cheese.
Nutrition Facts : Calories 178.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 69, Sodium 987.1, Carbohydrate 12.6, Fiber 1, Sugar 1, Protein 22.7
3-INGREDIENT PESTO FRIED CHICKEN
Steps:
- Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
- Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
- Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
- Serve chicken with pesto alongside for dipping.
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CAST IRON CHICKEN THIGHS - SIMPLE 3 INGREDIENT RECIPE
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- Season boneless skinless chicken thighs on all sides with chili lime seasoning. Prepare to cook chicken thighs in two batches as not to crowd the pan.
- Heat 1/2 tbsp avocado oil in a large cast iron skillet over medium heat until warm. When the oil is warm add half of the seasoned chicken thighs to the pan and cook for 2 minutes on either side. After 4 minutes reduce the heat slightly to prevent buring.
- Continue cooking for 8 more minutes flipping ever 2 minutes. At this point the internal temperature of the chicken thighs should be 165F. Remove the chicken thighs from the cast iron skillet.
- Add the second half of the avocado oil to the pan over medium heat and repeat the cooking process with the second half of the chicken thighs. Allow the chicken thighs to cool slightly and then enjoy!
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