only the best recipes

Only the Best Chicken Recipes

  • Amazing Chicken Marinade
    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!
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  • Amazing Chicken Tortilla Soup!
    This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!
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  • Amy's Cilantro Cream Sauce
    "This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!"
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  • Armenian Herb Marinade Grilled Chicken Breasts
    This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)
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  • Asian Chicken Noodle Salad
    "This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables."
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  • Asian Chicken Salad with Roasted Peanuts
    Use leftover chicken if you have any on hand, or start with a rotisserie chicken. Be sure to pick up the sliced peppers from the salad bar while...
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  • Baked Chicken
    This chicken recipe is so easy, I hesitated in posting it. But, I couldn't find it posted here and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender everytime and the flavor is delicious!
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  • Baked Pesto Chicken
    Fast easy meal to put together with prepackaged pesto!
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  • Basic Chicken Stock
    "A great stock to use for soups, sauces, gravies, etc."
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  • Beer Can Chicken
    From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer
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  • Beer Can Chicken
    This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is...
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  • Best Cream of Broccoli Soup
    This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good
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  • Big Thicket Chicken and Dumplings
    If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)
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  • Boiled Chicken
    "A recipe for boiled chicken; boiled chicken meat is called for in many other recipes, and is a wonderful basic recipe to have for many uses."
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  • Braised Chicken in Sun-Dried Tomato Cream
    To complement this Provençal-style entrée, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated...
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  • Braised Chicken with Tomatoes and Olives (Poulet Provencal)

    Featuring olive oil and the combined herbs and produce of the \r\nsouth of France, this one-dish country dinner will transport you to \r\na café table in Aix in a heartbeat.

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  • Breaded Ranch or Ranchero Chicken
    Chicken breasts with a kick of ranch! Cut this recipe in 1/2 to feed a smaller group.
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  • Carolyn's Favorite Hot Wings
    Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time.
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  • Catherine's Spicy Chicken Soup
    "This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"
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  • Chicken and Fall Vegetable Pot Pie
    Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside;...
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  • Chicken and Green Olive Enchiladas
    The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time...
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  • Chicken and White Bean Chili
    Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.
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  • Chicken Cashew Chili
    Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from...
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  • Chicken Cordon Bleu II
    "'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"
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  • Chicken Curry with Cashews
    In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both...
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  • Chicken Fiesta Salad
    "This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips."
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  • Chicken Gyros with Yogurt-Dill Sauce
    The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the...
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  • Chicken in Riesling
    Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique...
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  • Chicken Louisa
    "Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford,...
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  • Chicken Marsala
    Food Editor/Stylist: Paul Grimes Father: Elmer M. Grimes, Haddonfield, NJ My dad loved mushrooms, and he always ordered veal Marsala when we...
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  • Chicken Parmesan
    This is one of our "I want something different tonight" favorites. So VERY gooood!!!
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  • Chicken Pot Pie
    My friend gave this recipe to me. My daughter loves this--and she hates everything.
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  • Chicken Pot Pie IX
    "A delicious chicken pie made from scratch with carrots, peas and celery."
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  • Chicken Pot Pie VI
    "This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken."
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  • Chicken Pot Pie With 2 Crusts
    This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.
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  • Chicken Salad for Sandwiches
    Simple old-fashioned chicken salad which is perfect for sandwiches or stuffing tomatoes. Although the recipe calls for boiling uncooked chicken leftover chicken would also work fine and give wonderful flavor to the chicken salad. Recipe source: local newspaper
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  • Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)
    This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is
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  • Chicken Schnitzel
    I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
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  • Chicken Soup III
    "Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"
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  • Chicken Souvlaki
    This is one of our favorites - make it almost weekly!! Preparation time includes marinade time.
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  • Chicken Tagine with Apricots and Almonds
    Food editor Maggie Ruggiero tasted this sweet, Moroccan-spiced dish on a recent visit to Marrakech, where chef Lafridi serves it at Jnane Tamsna.
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  • Chicken Tortilla Soup II
    I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes)For a beef version check out my
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  • Chicken Tortilla Soup V
    "An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."
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  • Chicken Verde
    Craving Mexican? Tasty shredded chicken in sauce will leave you craving more. This recipe will make enough to leave you with leftovers! It reheats well too...in fact I think it gets better with time...
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  • Chicken Wellington (Puff Pastry-Wrapped Chicken)
    This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly — I always serve this with
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  • Chicken With Fettuccini Alfredo
    Juicy chicken with a great creamy alfredo sauce. Very easy to make!
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  • Chicken with Mustard and Tarragon Cream Sauce
    In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.
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  • Chicken, Rice, and Mango in Lettuce Wraps
    You'll have some leftover creamy ginger soy dressing for salad later in the week.
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  • Chicken, Shrimp and Andouille Jambalaya
    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
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  • Chicken, Shrimp and Beef Sates with Peanut Sauce
    There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.
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  • Creamy Chicken and Wild Rice Soup
    "A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating."
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  • Crock Pot Taco Soup
    This soup is quick and easy to prepare and has great flavor. I got it from a family friend.
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  • Curried Chicken Tea Sandwiches
    "At the Victorian-theme bridal shower I hosted, I spread this dressed-up chicken salad on bread triangles. It's also appealing served on a lettuce leaf. Apples and dried cranberries add color and tang. -Robin Fuhrman, Fond du Lac, Wisconsin"
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  • Delicious Chicken Pot Pie
    This recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold, Winter day..
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  • Deviled Fried Chicken
    Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken...
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  • Dog Treats I
    "Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by substituting chicken bouillon for the beef."
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  • Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
    This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar:
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  • Foolproof Grilled Chicken
    For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the...
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  • Fruited Curry Chicken Salad
    "A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor."
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  • Fruity Curry Chicken Salad
    "A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise."
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  • Garlic Panko Chicken Strips
    I needed something quick for dinner last night, and so created this on-the-spot — inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!
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  • Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
    This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à...
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  • Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce
    The chef uses Georgia quail in this dish; chicken works well and is easier to buy.
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  • Grilled Chicken, Red Onion, and Mint Kebabs with Greek Salad
    The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.
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  • Grilled Jerk Chicken
    Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica...
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  • Gypsy Soup
    "This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."
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  • Hawaiian Chicken Kabobs
    The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.
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  • Holiday Chicken Salad
    "Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!"
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  • Honey Mustard
    Wonderful on salads or used as a dip for chicken or fries.
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  • Honey Pecan Chicken Cutlets
    This gives the chicken a nice crunchy bite. You can also cut the cutlets into fingers for a great appetizer.
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  • Jambalaya
    Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin." Speaking nutritionally,...
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  • Kittencal's Best Blasted Rapid-Roast Whole Chicken
    Blasting with high heat will shrink the skin and seal in all the juices to create the most moist tender chicken and will be on your table in about an hour, this method will also work with a larger size chicken but cooking time will need to be increased --- you may adjust all seasonings to taste, if you are not a lemon-lover then you may omit the lemon juice, you really may use whatever seasoning that you like for this, I like to use seasoned salt ----- also see my
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  • Kittencal's Easy No-Fail Make Anytime Turkey Gravy
    I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half --- this gravy and of coarse any gravy is at it's best when used right away! --- also see my
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  • Kittencal's Spinach Parmesan Rice Bake
    This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.
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  • Marinated Chicken Wings
    These Chinese style wings will definitely become a fave! Everything is prepped the day before, so all you have to do is pop them in the oven. They are great served with a cheesy potato casserole and fresh green salad. No need to worry about the leftovers because they are great when eaten hot or cold.
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  • Mean Guy's General Tso's Chicken
    This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats
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  • Mediterranean Chicken Salad
    Paulette Sexton of Tustin, California, writes: "Although I've loved to cook since I was a kid, I didn't really hone my kitchen skills until my...
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  • Mermaid's Tender Roast Chicken
    This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie.
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  • Mini Chicken Pot Pies with Bacon and Marjoram
    Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores.
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  • Monterey Chicken Rolls
    Butter...Garlic...Cheese? Chicken rolled in all? How can this recipe not be a keeper?!! My sister-in-law gave me this recipe some 25 years ago. It's just as good today as it was then - maybe even better since my garlic tastes have increased over the years as well as my "eye-balling" measurements (meaning more garlic!). Just be sure not to overcook as the chicken will be dry - follow these directions and the chicken will be moist. This is a great prepare ahead meal that will impress.
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  • Moroccan Chicken with Eggplant, Tomatoes, and Almonds
    This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce...
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  • My Chicken Parmigiana
    This is my husband's favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what we love about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.
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  • Old-Fashioned Chicken Noodle Soup
    On a cold winter day, this hearty soup is practically a meal in itself.
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  • Perfect Southern Fried Chicken
    This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.
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  • Peruvian Grilled Chicken
    Pollo a la brasa This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities...
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  • Pesto
    Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy.Check out the video at this link
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  • Pork Tenderloin with Spiced Rhubarb Chutney
    The chutney also works well as an accompaniment to chicken, duck or lamb.
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  • Prosciutto Wrapped Asparagus
    "My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken."
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  • Restaurant-Style Buffalo Chicken Wings
    "This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them."
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  • Roast "Sticky" Chicken
    Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
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  • Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
    Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
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  • Roast Chicken with Herb Butter, Onions and Garlic
    Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.
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  • Roast Chicken with Lemon and Thyme
    In the eighties, the popularity of this homestyle dish caused take-out rotisserie chicken shops to spring up across the country.
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  • Rosemary Roasted Turkey
    "This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."
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  • Savory Crescent Chicken Squares
    These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course.
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  • Skillet Parmesan chicken
    This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network.
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  • Southwestern Egg Rolls
    "These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown."
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  • Southwestern Lime Chicken with Ancho Chili Sauce
    Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.
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  • Steak (Or Chicken) Fajitas
    These are so quick and tasty--you can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavour is so great for such a short marination time...you can can do them up ahead of time and have the meat sit longer if you wish.
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  • Super Slaw
    This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.
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  • Sweet Restaurant Slaw
    "This tastes just like the cole slaw served at popular fried chicken or fish restaurants. It's excellent with burgers or on top of BBQ'd pork sandwiches, too!!!"
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  • Ten Clove Garlic Marinade
    "Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I'm certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast."
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  • Teresa's Veal -or-Chicken Piccata
    A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.
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  • Thai Chicken Breasts
    This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
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  • The Best Chicken Tortilla Soup
    I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake!
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  • The Best Chicken Tortilla Soup
    Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".
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  • Three-Cup Chicken
    This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
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  • Tortilla Soup with Chicken and Lime
    An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
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  • Turkey Chili with White Beans
    If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
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  • Whole Chicken Crock Pot Recipe
    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use my Fajita Seasoning Mix #28011 as another variation. Thanks!
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