Labor Day Chicken Recipes

A marinade guaranteed to make your chicken breasts tender and juicy! This one has a little bit of everything in just the right proportions.

I adapted this from SB's Arrachera (Skirt Steak Taco Filling). Hope you like it as much as my family did!

Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

I'll keep this brief. This is the best grilled beer can chicken you will ever make.

This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor.

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!

This is the crispiest, spiciest, homemade fried chicken I've ever tasted!

Discover the technique for making deliciously crispy fried chicken!

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.