Do you want to get some delicious home made chicken recipes for a quick and easy dinner? Homemade chicken recipes are always a great idea to add to your dinner menu. Every time I have a sweet or spicy recipe in mind, chicken seems like the best option. This time I’ll share 3 great recipes: Chicken cordon bleu, creamy chicken and sloppy joe chicken.

1 – CHICKEN TENDERS

  • Cooking Time: 8 minutes. 
  • Servings: 6
  • Smoke Temperatures of 180- and 375-degrees Fahrenheit 

Ingredients: 

  • 6 chicken tenders
  • 1/4 teaspoon of garlic powder (not garlic powder) 
  • ¼ tsp pepper 1 tsp paprika
  • ½ tsp kosher salt 1 tbsp olive oil 
  • 1 tbsp lemon juice
  • 1 cubic millimeter of Italian seasoning 
  • 1 tablespoon of chopped fresh parsley

Directions:

  1. Garlic, pepper, salt, lemon, Italian spice, and paprika should be mixed together in a big bowl before being used. Toss the chicken tenders in the mixture after adding them. Place the bowl in the refrigerator for one hour with the lid on.
  2. Take the chicken tenders out of the marinade and let them rest for an hour, or until they reach room temperature, after taking them out of the marinade. Using paper towels, pat the surface dry.Prepare your grill for direct smoking and then warm it to 450 degrees Fahrenheit.
  3. Place the chicken tenders in a single layer on the grill and cook for a total of 8 minutes, or 4 minutes on each side.
  4. Take the tenders from the grill and set them aside. 
  5. Prepare the dish, then top it with some freshly cut parsley.

2 – Turkey Served On Thanksgiving

  • Time Required for Cooking Is Four Hours 
  • Servings: 12.
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit 

Ingredients:

  • 2 measures of butter (softened) tablespoons of ground black pepper 
  • 2 tsp kosher salt
  • a tablespoon of fresh rosemary that has been chopped 
  • 2 tablespoons of finely chopped fresh parsley
  • 2 tablespoons of finely chopped fresh sage 2 teaspoons of thyme, dried 
  • 6 whole cloves of garlic (minced)
  • 1 turkey weighing 18 pounds 

Directions:

  1. Mix the butter, sage, rosemary, thyme, parsley, garlic, and one teaspoon each of black pepper and salt in a bowl until everything is well distributed.
  2. Make use of your fingers to work the turkey skin away from the meat. 
  3. Spread the butter mixture thickly beneath the skin of the turkey, as well as all over the bird itself. Liberally rub the herb mixture all over the bird. With the lid covered, preheat the grill to 300 degrees Fahrenheit For fifteen minutes.
  4. Put the turkey on the grill and cook it for approximately four hours, or until the internal temperature of the turkey thigh reaches 170 degrees. 
  5. Temperature of the smoke exceeds 160 degrees Fahrenheit.
  6. Take the turkey off the grill and let it sit there for a few minutes to allow the juices settle. To serve, cut into appropriate portions.

3 – Turkey Breast Smoked In A Spatchcock

  • Time Required for Cooking: 4 hours and 30 minutes 
  • Servings: 12
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit

Ingredients:

  • (18 kg) turkey tablespoons of fresh parsley that has been coarsely chopped 
  • 1 tablespoon of fresh rosemary that has been coarsely chopped 
  • 2 tablespoons of fresh thyme, coarsely chopped
  • 1/2 cup of butter, melted 
  • 1 milligram of garlic powder 
  • 1 milligram of onion powder
  • 1 milligram of ground black pepper
  • One teaspoon of salt, more or less according to taste 
  • 2 tablespoons of finely chopped scallions

Directions:

  1. Take out the turkey’s internal organs and thoroughly wash it inside and out in a sink full of ice-cold water.
  2. Position the turkey so that the breast side is facing down on the area you will be working on. To remove the turkey back bone from the bird, cut the turkey using poultry shears along both sides of the backbone of the turkey.Turn the turkey over so that the back is facing up. Now, push down on the turkey to make it as flat as possible.
  3. Mix the parsley, rosemary, scallions, thyme, butter, pepper, salt, garlic powder, and onion powder together in a bowl until everything is well distributed.
  4. The butter mixture should be rubbed into the turkey on both sides. 
  5. Prepare your grill for high heat (450 degrees Fahrenheit) with the lid covered for fifteen minutes.
  6. Cook the turkey for a full half an hour by placing it directly on the grate of the grill. Preferred Wood Pellet temperature is decreased to 300 degrees Fahrenheit, and the cooking time is increased to an additional four hours, or until the internal smoke temperature of The thigh’s thickest part reaches 165 degrees Fahrenheit.
  7. Take the turkey off the grill and let it sit there for a few minutes to allow the juices settle. To serve, cut into appropriate portions.