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chicken recipe

At Home Rotisserie Chicken (with Herbs)

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A whole chicken trussed on sheet pan with chicken sheers.

At Home Rotisserie Chicken (with Herbs)

A rotisserie chicken has long been one of my favourite meals. When I was just a young boy, I would grocery shop with my grandmother to read the prices for her and place the items in her cart. As a thank you, she would offer to buy me a treat. She expected my choice to be a pastry or cake, but I would always ask for a rotisserie chicken. The moist, tender meat just melted in my mouth. Good memories.

A golden brown chicken on a rotisserie at home on the grill.

Fast forward a few decades to an incredibly joyful day when I got a grill that had a rotisserie. Since then, I can not even imagine life without the option to cook a rotisserie chicken. I also love using the rotisserie for beef, pork, turkey, lamb. Oh no, now I am getting hungry again.

For this recipe I rubbed the breast meat (under the skin) with a lemon-garlic-herb mixture of fresh parsley, rosemary and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.

Rotisserie chicken sides that you will love:

  • If you have a griddle plate, I highly recommend you place it under the chicken so that you can cook fingerling potatoes in the drippings and sauté your favourite vegetables.
  • Also delicious with rotisserie chicken are these make ahead salads: Cucumber Salad, New Potato & Bean Salad and Grilled Corn Salad

Watch how my at home rotisserie chicken recipe was made here.

A rotisserie chicken on a platter with grilled vegetables and orange slices surrounding it.

Cooked on my 36″ Hestan freestanding Grill. with a built in rotisserie. Such an awesome feature. Proud Hestan Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A whole chicken trussed on sheet pan with chicken sheers.

At home Rotisserie Chicken (with Herbs)

A rotisserie chicken has long been one of my favourite meals. When I was just a young boy, I would grocery shop with my grandmother to read the prices for her and place the items in her cart. As a thank you, she would offer to buy me a treat. She expected my choice to be a pastry or cake, but I would always ask for a rotisserie chicken. The moist, tender meat just melted in my mouth. Good memories.
Fast forward a few decades to an incredibly joyful day when I got a grill that had a rotisserie.
For this recipe I rubbed the breast meat (under the skin) with an herb mixture of fresh parsley, rosemary, and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 2 – 4 People

Ingredients
  

  • 1 chicken 3.5 to 4 pounds
  • ¼ cup packed chopped parsley
  • 1 tablespoon chopped fresh rosemary plus 2 small sprigs
  • 1 tablespoon fresh thyme leaves plus 5-7 sprigs
  • 4 garlic cloves peeled
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon kosher salt
  • Zest of one lemon
  • 1 ounce lemon juice
  • 2 ounces olive oil
  • ½ a lemon

Instructions
 

  • Add the parsley, rosemary, thyme, garlic, salt, pepper, lemon zest, and lemon juice into a food processor and blitz until combined. Slowly pour in the olive oil with the motor running.
  • Using the infrared top burner (set to medium-low to low), plus one or two bottom burners, preheat the grill to 425°F.
  • Trim any excess fat off the chicken (remove giblets from the cavity). Then gently slide your fingers under the skin of the breast, to loosen the skin from the breast meat (being careful not to rip the skin). Rub the breast meat (under the skin) with some of the herb mixture. Use the remaining herb mixture to smother the entire interior and exterior of the chicken.
  • Thread the seasoned chicken onto the rotisserie rod, then stuff the cavity with half a lemon, the rosemary & thyme sprigs. Using kitchen twine tie the legs together to keep everything inside. Fold the wings under the bottom of the chicken and tie with kitchen twine to hold in place. Securely tighten the chicken with the rotisserie forks.
  • Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
  • Place a sheet pan, foil tray or griddle, directly under the chicken to catch the drippings and avoid flair ups. (I also like to use the chicken drippings to flavour potatoes or vegetables).
  • Close the lid and cook the chicken at 425°F for 30 minutes until the skin has begun to brown. (Check the temperature occasional and adjust as required). As the juices begin to bubble on the surface of the skin, use a brush to lightly baste the entire bird for more even browning.
  • Lower the heat to 350°F by turning down or turning off some of the bottom burners, allowing the rotisserie burner to continue to crisp up the skin.
  • Close the lid and cook for 25 to 30 minutes. Using an instant read thermometer, take the temperature in the thickest part of the breast and then in the thickest part of the thigh (avoiding the bones).
  • Adjust the temperature on the rotisserie burner as required to achieve desired level of browning on the skin. Continue to cook until the internal temperature reaches 165°F.
  • Remove the chicken to a sheet pan and let rest for 10 minutes.
  • Then remove the rotisserie rod and forks and carve.

Video

Notes

Note: The timing on a rotisserie chicken can vary significantly, based on the size of the chicken and the maintained ambient temperature surrounding the bird. A 3.5-pound bird, cooked with the lid kept closed can cook in about 60 minutes. That same bird cooked while the grill lid is constantly open (for tending to sides like potatoes and vegetables or taking videos), might take as much as an additional 45 minutes.
Keyword cooking a rotisserie chicken, easy rotisserie chicken recipe, herb chicken, rotisserie chicken, rotisserie chicken recipes
Tried this recipe?Let us know how it was!

Grilled Lemon-Oregano Chicken

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An oval platter with four grilled chicken breasts with grilled lemon slices and fresh oregano on one side and a village salad on the other side. A bowl of green sauce is also in this platter.

Grilled lemon-oregano chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!

This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.

Also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

Tips for Grilling Chicken

I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Four chicken breasts marinating in a lemon, oregano garlic sauce.
A tray with four marinated chicken breasts on the side table beside a grill.
Four chicken breasts on the top rack of a grill.

Grilled Lemon-Oregano Chicken Wings

Not sure why it took me so long to make wings with this flavour profile, but rest assured it won’t be long before I make it again. The wings were seasoned with salt, pepper and oregano, then grilled over charcoal until crispy. The wings were basted with the Lemon Oregano Sauce then served with grilled lemons.

Check out my video to see how they turned out here.

A close up of four grilled chicken breasts with a lemon-oregano sauce and grilled lemon slices and a bowl of sauce.

Grilled Lemon-Oregano Chicken

Grilled lemon, oregano, garlic chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!
This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.
Also very delicious using chicken legs!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 4 -6 People

Ingredients
  

  • 4-6 chicken breasts skin on, bone-in
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • 1-2 lemons cut into, 1/3 inch thick, slices

Instructions
 

  • In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.
  • Place the breasts in a baking dish or resealable bag and add 1 tablespoon of sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes. Reserve the rest of the sauce for serving.
  • Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°F.
  • Arrange chicken breasts, bone side down (skin up), on top rack of grill.
  • Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.
  • Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.
  • Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.
  • Cook’s note: I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained.
  • Also delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.
Keyword chicken recipe, easy chicken recipe, grilled chicken recipe, grilling chicken tip, Grilling tips, lemon chicken
Tried this recipe?Let us know how it was!

Hope you enjoy my Grilled Lemon-Oregano Chicken recipe!

We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on my gorgeous Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

Grilled Chicken Skewers

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A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
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Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

We would love to here from you, please leave us your feedback or questions in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Baked Harissa Spiced Chicken

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A close up image of Baked Harissa Spiced Chicken in a pan.

Baked Harissa Spiced Chicken.

Prepared spice blends are an effortless way to add a ton of flavour to a meal. Like Chinese 5-Spice, Harissa Spice blends are slightly different depending on who is crafting them. But even with slight differences, any Harissa Spice blend will work for this recipe. If you want to make your meal prep even easier, feel free to use a premade paste.

Baked in just 50 minutes, this easy one pan meal is delicious on its own, but equally as good served over rice or potatoes.

Baked Harissa Spiced Chicken - roasting pepper in the oven
Baked Harissa Spiced Chicken is nestled in the pan with vegetables.
Sauce being poured on the baked Harissa Spiced Chicken dish before it goes into the oven.
Baked Harissa Spiced Chicken - pan in oven
A close up image of Baked Harissa Spiced Chicken in a pan.

Baked Harissa Spiced Chicken

Prepared spice blends are an effortless way to add a ton of flavour to a meal. Like Chinese 5-Spice, Harissa Spice blends are slightly different depending on who is crafting them. But even with slight differences, any Harissa Spice blend will work for this recipe. If you want to make your meal prep even easier, feel free to use a premade paste.
Baked in just 50 minutes, this easy one pan meal is delicious on its own, but equally as good served over rice or potatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Optional, marinate chicken for 30 minutes to 4 hrs
Total Time 1 hr 25 mins
Course Dinner, Entree, Main Course
Cuisine Middle Eastern, North African
Servings 4 people

Ingredients
  

  • 1 whole chicken cut into 10 pieces or 8-10 chicken thighs, skin-on, bone-in
  • 4 tablespoons harissa paste, see recipe below (or use store bought)
  • 2 tablespoons smoked honey or honey
  • 2 tablespoons lemon juice zest lemon first and reserve for garnish
  • 2 tablespoons olive oil divided
  • 2 large carrots peeled and cut into chunks
  • 2 medium red onions cut into chunks
  • 2 large celery stalks cut into chunks
  • 1 can can of diced tomatoes (28-ounce)
  • ½ lemon, cut into wedges
  • 16 olives mixed or your favourite variety

For Garnish

  • 2 tablespoons fresh parsley
  • Reserved lemon zest zest of one lemon

Harissa Paste

  • 1 red bell pepper
  • 2 tablespoons harissa spice blend
  • 1 tablespoon paprika
  • 1 clove garlic
  • 1 -2 dried hot chilies* soaked in hot water for 10 minutes (Optional)
  • 2 tablespoons extra virgin olive oil

Instructions
 

Harissa Paste

  • With a rack in the middle position of the oven, turn on the broiler. Use a knife to carefully put a couple of slits in the flesh of the red bell pepper, then place on a baking sheet and broil until the skin has blackened and the flesh is tender. Approximately 12-15 minutes, rotating the pepper every 3 minutes.
  • Once cooked place the pepper in a bowl and cover with a plate or plastic wrap. When the pepper is cool enough to manage, remove the skin and seeds.
  • In a food processor combine all the harissa paste ingredients and blend everything until it forms a thick paste. Yields: 4 – 5 tablespoons

Baked Harissa Spiced Chicken

  • Preheat the oven to 375°F.
  • In a bowl or food processor, mix the harissa paste, honey, lemon juice and 1 tablespoon of olive oil. Set aside.
  • Add the tomatoes to a 5-Quart Sauté Pan. Sprinkle the carrots, onions, and celery over the sauce, then nestle the chicken in with the vegetables. Pour the harissa-honey mixture over the chicken, then brush to evenly cover the chicken. Nestle the lemon wedges beside the chicken and vegetables.
  • Bake in the oven for 40-50 minutes. Halfway through baking, spoon some of the liquid from the bottom of the dish over the chicken and scatter the olives throughout the pan. Begin checking to see if the chicken is done at 40 minutes. Internally temperature should be 163-165°F. When temperature is reached, turn the oven to broil and broil for 3 to 5 minutes until the skin of the chicken begins to brown.
  • Remove from the oven, sprinkle with the fresh parsley and lemon zest and serve.

Notes

Harissa Paste:
  • Choose chilies that suit your spice preference. I normally have Chile Pequin or Chile De Arbol on hand but for less heat try an Ancho Chile or Guajillo Chile
 
Baked Harissa Spiced Chicken:
  • To divide chicken into 10 pieces, separate the thighs from the drumsticks, cut each breast in half crossways and leave the wings whole. Ask your butcher to do this step.
  • If you have time, pour the harissa-honey mixture over the chicken pieces, and toss to coat. Marinate for 30 minutes to 4 hours.
Keyword chicken recipe, easy chicken recipe, Harissa, one pan meal, spicy chicken recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this Baked Harissa Spiced Chicken recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are always my own.

Cooked in the Hestan Duel Fuel Range using the Hestan Culinary Professional Clad Stainless Steel 5-Qt Sauté Pan.

Baked Harissa Spiced Chicken Baked Harissa Spiced Chicken ingredients and pan ready to go.
Baked Harissa Spiced Chicken - Range Broil detail

Cashew Pesto Grilled Chicken

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A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken.

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 whole chicken spatchcocked
  • Salt and pepper
  • Paprika

Cashew Pesto

  • 3 medium garlic cloves
  • ½ cup raw cashews
  • ½ cup grated Parmesan cheese
  • 1 ½ cups coarsely chopped fresh basil
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup olive oil plus more as needed

Instructions
 

  • Spatchcock the chicken and season with salt, pepper and paprika.
  • Place the chicken on the grill and cook with the lid closed. (If your grill is prone to flair-ups, turn off a burner and create an indirect cooking zone to avoid charring the chicken.)
  • Cook for 45-50 minutes (at approximately 425°F)… first 35 minutes with the skin up and then 10-15 minutes skin down. Turn (not flip) the chicken every 10 minutes, so that it cooks evenly.
  • While the chicken cooks, make the Cashew Pesto. Add all ingredients except the olive oil to a food processor and chop well. Add the oil and blend to combine. Taste, season with salt or lemon juice if required. Add more olive oil until preferred consistency.
  • When the chicken reaches an internal temperature of 160°F (about 50 minutes), flip the chicken skin side up and brush liberally with pesto.
  • Cook for another 10 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes before serving.
  • Serve with more pesto for dipping.
  • And while you are out there, grill some veggies, lemons and potatoes or pierogi!

Video

Keyword cashew pesto, Pesto, Spatchcock chicken
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the commenet box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled on the Hestan 36″ freestanding Grill using the Hestan 11″ NanoBond skillet.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.



Spicy Peruvian Chicken Drumsticks with Creamy Green Sauce

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A platter of charred chicken drumsticks with a bowl of green sauce and limes.

Grilled Peruvian Inspired Spicy Chicken Drumsticks with Creamy Green Sauce.

Shake things up on game day, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.

Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!

A tray of drumsticks in marinade.
Drumsticks on the top rack of the grill
An image of green sauce served with charred chicken drumsticks and limes.
A close up of drumsticks with sauce and garnished with cilantro and lime zest.

Spicy Peruvian Roasted Chicken with Creamy Green Sauce

Since we really enjoyed the grilled Spicy Peruvian Drumsticks, I thought I’d try the recipe with a whole roasted chicken… and it did not disappoint! Instructions for the Whole Roasted chicken in the recipe notes.

Peruvian Roasted Chicken in the oven.
A platter of charred chicken drumsticks with a bowl of green sauce and limes.

Peruvian Spicy Chicken Drumsticks

Shake things up on gameday, spice up your next barbecue with friends or make family dinner something to remember. These charred Peruvian inspired drumsticks are perfect on their own but absolutely explode with flavour when coated with the spicy, creamy green sauce.
Move over ranch, dill, and blue cheese… we have a new sauce in town, and it is freaking delicious! So good that we double the recipe, then serve it with fresh vegetable and/or plain chips!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Appetizer, Dinner, Game Day Snack, Lunch, Main Course
Cuisine Peruvian
Servings 4 people

Ingredients
  

Chicken Marinate

  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice freshly squeezed
  • 4 large garlic cloves chopped
  • 1 tablespoon crushed hot chili peppers in oil
  • 2 teaspoon kosher salt
  • 2 teaspoons paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 3 teaspoons honey
  • 12 to 16 chicken drumsticks

Green Sauce

  • 2 jalapeños charred, skin removed, then roughly chopped (seeds optional)
  • 1 cup fresh cilantro leaves and tender stems chopped
  • 2 cloves garlic chopped
  • ½ cup Greek yogurt
  • ½ avocado chopped
  • ¼ cup sour cream
  • 1 ½ tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Garnish, optional

  • lime zest
  • chopped cilantro

Instructions
 

  • Add all the chicken marinade ingredients (except the chicken) into a food processor, then blend until smooth.
  • Pat the drumsticks dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Cover and refrigerate for 1 to 4 hours.
  • While the chicken marinates, prepare the Green Sauce. Combine all the green sauce ingredients in a food processor and blend until smooth. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Preheat the grill on medium heat (approximately 400F).
  • Remove the drumsticks from the marinade and place on the top rack of the preheated grill, close the lid and cook for 20 minutes (I use the top rack to limit flare-ups. If a top rack is not available, turn off a burner to create an indirect cooking zone and place the drumsticks in that area).
  • When the 20 minutes have elapsed, flip the drumsticks (exchanging the positions of the drumsticks with one another for more even cooking). Close the lid and cook for another 15 minutes.
  • Move the drumsticks to the lower rack, directly above the heat source burner and cook over medium heat until the chicken has a nice char and is cooked through. Approximately 15 minutes, flipping every 3-4 minutes. The internal temperature should be at least 165F.
  • Remove the drumsticks to a platter and serve with the green sauce. Garnish with chopped cilantro and lime zest, optional.
  • To experience the whole flavour of this dish, dip the chicken in the green sauce or spoon it over the chicken and enjoy.

Notes

For the whole roasted chicken follow the instructions for the the marinade and the green sauce as above. The whole chicken replace the drumsticks. 
Peruvian Roasted Chicken with Creamy Green Sauce
  • 1 x 3 1/2 to 4-pound chicken
  • Fingerling potatoes, onions and roasting vegetables of your choice
  • Salt & pepper Olive oil
Pat the chicken dry with paper towels, then place in a resealable bag (or bowl). Pour over the marinade and toss to ensure the chicken is well coated. Seal the bag and refrigerate for 1 to 4 hours.
Preheat the oven to 425°F Place the potatoes, onions and vegetables in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken 50-60 minutes, until the internal temperature of the breast reaches 165°F. Remove the roasting pan from the oven and tent with foil for about 20 minutes. Portion the chicken and serve with the Green Sauce.
Keyword chicken recipe, drumsticks, easy chicken recipe, game day food, game day snacks, spicy chicken wings
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These Peruvian Inspired Spicy Chicken Drumsticks were grilled on my 36″ Hestan freestanding Grill.

Proud Hestan Ambassador. Opinions in this post are always my own.

Air Fryer Chicken with Buttermilk Waffles

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Air Fryer Chicken with Buttermilk Waffles plated with coleslaw

Air Fryer Chicken with Buttermilk Waffles.

Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!

Crispy on the outside, moist tender and juicy on the inside… what more do I have to say?

Oh, it is also a healthier option than the deep-fried version!

Aplate and platter of waffles and chicken.

Buttermilk Waffles – recipe here

Fresh homemade waffles are an absolute treat for breakfast, brunch (Air Fryer Chicken with Buttermilk Waffles), or even dessert! Simply served with syrup or loaded with fresh fruit, these waffles are sure to please the young and the young at heart.

Make extra to freeze, then pop a couple in the toaster for a super quick breakfast.

Air Fryer Chicken with Buttermilk Waffles plated with coleslaw

Air Fryer Chicken with Buttermilk Waffles

Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!
Crispy on the outside, moist tender and juicy on the inside… what more do I have to say? Oh, it is also a healthier option than the deep-fried version!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Brunch, Lunch, Main Course
Cuisine American
Servings 4

Ingredients
  

For the marinade

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 3 springs of fresh thyme
  • 1 teaspoon black pepper

For the breading

  • 1 cup flour
  • ½ cup corn starch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • Olive oil

Make ahead

Instructions
 

  • Place the chicken and marinade ingredients in a resealable bag, squeeze out excess air, seal the bag and shake to combine. Marinate for 4 to 24 hours.
  • In a shallow bowl or small baking tray, whisk the flour, corn starch, and spices together.
  • Remove the chicken pieces directly from the bag and dredge in the flour mixture. Once each piece is completely coated, place on a cooling rack and let rest for 15 minutes.
  • Preheat the air fryer to 380F.
  • Generously spray (or dab with a brush) the chicken all over with oil. It is important to coat all the breading to create a crispy crust.
  • Place the 4 chicken thighs in the preheated air fryer, leaving space between the thighs.
  • Set the air fryer to 380F for 24 minutes and start. After 12 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10-12 minutes or until the chicken is golden and the internal temperature reaches 165°. Remove the thighs to a cooling rack
  • Repeat the process with the chicken drumsticks.
  • While the drumsticks rest on the cooling rack, reheat the thighs for 3-4 minutes in the air fryer then serve hot with the waffles.

Video

Notes

Buttermilk Waffle recipe is available on www.zimmysnook.ca
Keyword air fryer recipe, buttermilk waffles, chicken and waffles, chicken recipe, easy chicken recipe, healthier option, healthy recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Lemon-Rosemary Chicken Pizza

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A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.

Layered with simple tomato sauce, baby spinach, zucchini, red onions, roasted garlic, lemon-rosemary chicken, and camembert, then baked. Finished with lemon zest and ribbons of Comté cheese.

This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.

If you have yet to try Plan Pegau, it has loads of character and personality, and offers a true and loud echo of the flavor and style of Domaine du Pegau Châteauneuf-du-Pape. Best enjoyed slightly chilled at 17°C.

An image of a lit OONI oven with three bottles of Plan Pegau chilling on ice.
A bowl of marinated chicken strips.
An image of a skillet over a stove cooking chicken.
An image of a stretched out pizza dough.
A pizza on a peel, ready to go into the preheated pizza oven.
A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Getting a bottle for yourself, could not be more convenient! Just visit www.wineonline.ca , Canada’s original independent online wine shop. They are celebrating 17 years bringing amazing wines directly to the homes of Canadians.

*** Please enjoy responsibly! ***

Disclosure: I have participated in a paid partnership with Wine Online. Opinions in this post are my own.

A top down image of a lemon-rosemary chicken pizza topped with strips of Comte cheese.

Lemon-Rosemary Chicken, Camembert, Comte, Pizza

This may look like an Italian pizza, but the taste profile is unmistakably French. The brightness of the lemon and rosemary are not lost under the earthiness and complexity of the Camembert & Comté cheeses.
This flavourful pizza pairs beautifully with Plan Pegau. A medium bodied red wine with loads of cherry fruit, light peppery notes, and a touch of Châteauneuf funk.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Dinner, Main Course
Cuisine French, Italian
Servings 4

Equipment

  • Pizza Oven (optional) or pizza stone for the oven.
  • Two glass containers with tight fitting lid.
  • Pizza Peel

Ingredients
  

  • 700 g ball of pizza dough divided into 2 x 350 g balls keep in lightly oiled glass containers with tight fitting lid.

Lemon Rosemary Chicken:

  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1  tablespoon Dijon mustard
  • 1  tablespoon lemon juice
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  • 340 g chicken breast, sliced into bite sized strips (12 oz )

Sauce:

  • 1½ cup crushed tomatoes or passata
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon dried oregano

Toppings:

  • 1½ cup packed baby spinach leaves about 40 leaves
  • 1 head of garlic roasted
  • 100 g of zucchini 20 – 24 very thin slices
  • ½ small red onion sliced very thin
  • 150 g Camembert thinly sliced
  • Zest of one lemon
  • 80 g Comte cheese shaved strips

Instructions
 

  • Preheat the oven to 400°F
  • Remove the pizza dough from the fridge 60 minutes before you plan to use it to allow it to come to room temperature.
  • Cut head of garlic, about ¼ inch from the top, to expose the tops of the cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper. Fold up all sides of the foil and cover tightly.
  • Place on a small sheet pan in the oven and roast until cloves are golden brown and tender, about 40-50 minutes. Set aside until ready to top the pizzas.
  • In medium sized bowl, add garlic, oil, rosemary, Dijon, lemon juice, salt & pepper, whisk to combine. Add chicken pieces and toss to coat. Let marinade for 10-15 minutes.
  • Mix all sauce ingredients in a small bowl and set aside.
  • Heat a large skillet over medium high heat. Add marinated chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Remove to plate and set aside.
  • If using a pizza oven, preheat the centre of the stone to between 850°F – 900°F. Cook time about 90 seconds.
  • If using an oven, place a pizza stone on the lowest rack of your cold oven and preheat to 450°F. The stone will require 15-20 minutes longer to come to temperature than your oven. Cook time 12-16 minutes.
  • When the cooking source has preheated, place one dough ball on a floured work surface and work with your hands to stretch to approximately an 11” (28cm) circle. Alternatively, use a rolling pin to roll out an 11” circle (do not stress, it doesn’t need to be a perfect circle!) The dough should not be sticky so continue to dust with flour while you stretch it out.
  • Place the stretched dough on a pizza peel, dusted with flour (or the back of a sheet pan that has been dusted with flour). Work quickly now to place the toppings on the pizza. Also, do not overload the pizza or it will stick to the peel (or sheet pan).
  • Begin with a layer of tomato sauce, half the spinach, half the chicken, dollops of half the garlic, half the zucchini, half the onions, half the camembert.

TO COOK:

  • Pizza oven – slide the pizza into the hot oven as far away from the live flame as possible. As the edges begin to rise, rotate the pizza ¼ turn. Continue to turn every 10 to 20 seconds until the pizza crust is cooked through and the toppings are hot. Total cook time approximately 90 seconds.
  • Oven – slide the pizza onto the hot pizza stone. Cook the pizza until the crust is cooked through and the toppings are hot, carefully rotating the pizza/stone 3 to 4 times while it cooks. Total cook time 10-14 minutes.
  • When to pizza is cooked, zest ½ a lemon over the pizza and finish with 40 g of Comte, thinly peeled (using a vegetable peeler) over the entire pizza.
  • Serve and enjoy!

Video

Notes

COOK’S TIP:
If cooking the pizza in the oven, it is often easier to bake the dough prior to adding toppings. To do this, add the dough to the hot stone and cook for 4-6 minutes until the dough begins to rise and brown on the edges. Remove the dough to the peel (or sheet pan). Let the dough cool for a few minutes, shaking it occasionally so it does not stick. Then proceed to add the toppings and finish the cooking process.
Keyword chicken pizza, chicken recipe, easy pizza recipe, ooni, ooni oven, ooni oven recipes, ooni recipes not pizza, pizza
Tried this recipe?Let us know how it was!

Hope you enjoy this Lemon-Rosemary Chicken Pizza recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Leftover Chicken Grain Bowl with Peanut Sauce

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Two colourful chicken grain bowls with peanut sauce, boiled eggs and veggies.

Leftover Canadian Raised chicken NEVER goes to waste in our house! It’s perfect for lunches or to repurpose for a weeknight meal! This tasty grain bowl with peanut sauce, transforms “fridge-finds” into a satisfying (and pretty) dinner!

Ingredients For 2 bowls
  • 2-3 leftover cooked chicken thighs – skin on
  • 1/2 cup uncooked quinoa – cooked to package instructions (or grain of your choice)
  • Selection of fresh or cooked vegetables, herbs and nuts (use what you have available) – I used spicy cabbage slaw, carrots, green onions, jalapeños, cherry tomatoes, edamame, avocado, cilantro and cashews.
  • Hard boiled eggs – halved
  • 1/2 cup + 2 tbsp Peanut sauce
  • 1/2 tbsp olive oil
Preparation

Remove the chicken skin and set aside.

Diced the chicken thighs into bit size pieces.

Heat a small non-stick skillet over medium heat, add the olive oil and heat for 30 seconds. You don’t want the pan to get too hot or you run the risk of burning the skin before it gets crisp.

Toss in the chicken skin in a single layer—you should hear a sizzle when the pieces hit the oil. Pan-fry each piece for about 3 minutes on each side, until golden brown. Use tongs to transfer the crisp chicken skin pieces to a paper towel–lined plate and let them cool briefly. Like bacon, they will crisp even further as they cool. Once cool, break or chop into small pieces.

Add the diced thighs to the hot pan and coat with oil/ fat in the pan, add 2 tbsp peanut sauce, stir to blend in and cook until chicken is warmed through, 1-2 minutes.

Assemble bowl with quinoa, vegetables, cilantro, cashews & eggs around the sides. Add chicken to the middle, sprinkle with crispy skin and serve 1/4 cup of peanut sauce with each bowl.

Pour sauce over bowl, toss to combine an enjoy!

Peanut Sauce

Ingredients:
  • 1/2 cup peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons avocado oil 
  • 2 tablespoons lime juice
  • 2-3 tablespoons sambal oelek (add to spice preference)
  • 2 tablespoons honey
  • small piece of fresh ginger, peeled
  • 1 clove of fresh garlic, peeled
  • 1/4 cup of water
Preparation

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Prep Time: 5 mins

Makes: 1 1/2 cups (6 x 1/4 cup servings)

A colourful chicken grain bowl with peanut sauce, boiled eggs and veggies.

This Chicken Grain Bowl recipe was made with the thighs from my Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe that was developed in partnership with Chicken Farmers of Canada. Opinions in this post are my own. 

Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon

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Large sheet pan with twenty chicken thighs on top of a variety of roasted vegetables.

Making extra chicken to use for the next day’s lunches or dinner is an easy way to take the stress out of weekday meal prep. This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe is one of the easiest ways to make delicious tender chicken, while you go about your routine and let the magic happen on just one pan. The vegetables, rosemary and tarragon add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan! Make a pot of rice and serve everything over the rice to sop up the delicious juices!

Ingredients
  • 10 Chicken Thighs – Raised by a Canadian Farmer
  • 2 teaspoons lemon zest
  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons local honey
  • 3 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 6 sprigs rosemary
  • 6 shallots, halved
  • ½ red onion sliced
  • 10-12 medium carrots (heirloom if available)
  • A handful of cherry tomatoes
  • 1 tablespoon olive oil
  • Salt & pepper
  • 4 sprigs of tarragon – small tender leaves left whole and larger leaves chopped
Preparation

Combine the lemon zest, lemon juice, honey, Dijon mustard, garlic, ½ teaspoon pepper and 1 teaspoon salt. Add the chicken thighs to a resealable bag and pour in the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.

Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.

Add the carrots, onions, shallots & rosemary, to a sheet pan that just holds everything (not to big as the chicken should sit on top of the vegetables). Drizzle with the oil and season with salt & pepper. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off into the bag before adding to the pan. Add remaining marinade to a small pot, bring to a boil, turn off and set aside.

A sheet pan of veggies and chicken thighs ready to go into the oven

Bake chicken & vegetables for 25 minutes, then baste with reserved marinade. Add the tomatoes to the sheet pan and return to the oven. Cook for an additional 20 – 25 minutes until chicken is golden brown and cooked to 165 degrees F. Remove from the oven, sprinkle with the tarragon, and allow to rest for 10 minutes before serving with the softened vegetables.

Close up photo of a sheet pan of chicken thights with rosemary, taragon and veggies.

This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe was developed in partnership with Chicken Farmers of Canada who uphold quality standards we can trust! Opinions in this post are my own.