Best 4 Devilish Chicken Corn On The Cob Recipes
Indulge in a tantalizing culinary journey with the Devilish Chicken Corn on the Cob, a symphony of flavors that will leave your taste buds begging for more. This delectable dish features tender, juicy chicken marinated in a blend of zesty herbs and spices, then grilled to perfection. Succulent corn on the cob, roasted with a touch of butter and garlic, adds a delightful sweetness to balance the savory chicken. Each bite is an explosion of flavors, textures, and aromas that will transport you to a realm of culinary bliss. Get ready to embark on a taste adventure with this irresistible combination of chicken and corn, complemented by a selection of tempting dipping sauces and side dishes. The Devilish Chicken Corn on the Cob awaits your culinary exploration.
**Additional Recipes Explored:**
1. **Creamy Pesto Chicken and Corn:** Dive into a creamy and flavorful experience with this delectable combination of chicken, corn, and pesto sauce.
2. **Cheesy Chicken Corn Casserole:** Indulge in a comforting and cheesy casserole, where chicken, corn, and a gooey cheese sauce come together in perfect harmony.
3. **BBQ Chicken Corn Skewers:** Savor the smoky and tangy flavors of this dish, where chicken and corn are skewered and grilled to perfection, then coated in a mouthwatering BBQ sauce.
4. **Crispy Chicken Corn Fritters:** Delight in these crispy and golden fritters, made with a batter of chicken, corn, and herbs, served with a zesty dipping sauce.
5. **Chicken Corn Soup:** Warm your soul with this comforting and hearty soup, featuring tender chicken, sweet corn, and a flavorful broth.
DEVILISH CHICKEN & CORN ON THE COB
No frying required for this chicken. It's devilishly delicious. Crispy on the outside and juicy on the inside, and the corn is an extra treat. So so yummy
Provided by Linda Griffith
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.
SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Provided by Pierre Franey
Categories dinner, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts on both sides with salt and pepper.
- Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
- Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
- Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
- Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams
HOME-STYLE CHICKEN AND CORN
Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
- Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
- Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.
Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 9 g, TransFat 0 g
DEVILISH CHICKEN
Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.
Provided by mgord93
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
- Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
- Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
- Remove the chicken and reserve on a plate under a foil tent.
- To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
- Add chicken broth to the vegetables and bring to a simmer.
- Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
- Remove the chicken from teh skillet to the platter.
- To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
- If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8
Tips:
- Marinate the chicken: Marinating the chicken in a flavorful mixture of spices, herbs, and liquids will help it stay moist and tender during cooking.
- Use a variety of vegetables: This recipe calls for corn on the cob and cherry tomatoes, but you can use any vegetables you like. Some other good options include bell peppers, zucchini, and mushrooms.
- Cook the chicken and vegetables together: Cooking the chicken and vegetables together will save time and help the flavors meld. You can cook them in a skillet, on a grill, or in the oven.
- Don't overcook the chicken: Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking will make it dry and tough.
- Serve with your favorite sides: This dish is delicious served with rice, mashed potatoes, or a salad.
Conclusion:
This easy and flavorful recipe is perfect for a weeknight meal. The chicken is moist and tender, the vegetables are cooked to perfection, and the dish is packed with flavor. It's sure to be a hit with your family and friends.
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