Posts Tagged ‘broiled chicken’

We had this at a football pic-nic and it was such a hit!  And so healthy!

Chinese Chicken Salad

  • 1 bag prepared cole slaw or 1/2 to 1
    head shredded cabbage
  • 2 bunches green onions, chopped
  • 2 packages Ramen oriental noodles
  • 2 chicken breast, fully cooked and
    chopped up in bite-size pieces (use left-over chicken from your Broiled Chicken
  • 1 cup toasted almonds (I recommend toasting almond slivers from Trader Joe’s in a dry skillet over medium heat, shaking occasionally.  Toast until golden – oh the aroma!  These are one of my favorite snacks!)
  • 1 cup sunflower seeds
  • 2 small Tangerines (or “Cutie’s”), peeled and separated into individual pieces


  • 1 cup sugar
  • 1/2 cup oil
  • 2/3 cup vinegar
  • Seasoning packets from noodles

In a large bowl, mix together cole slaw, onions, noodles, chicken, almonds, sunflower seeds and tangerine pieces.  When ready to serve, mix dressing ingredients and pour over slaw mixture.  Definitely a crowd pleaser!

Broiled Chicken – BBQ Style

 The following Broiled Chicken Recipe I discovered when our BBQ died and I REdiscovered that I can broil anything in my oven to make it taste like it’s been on a BBQ.  This recipe can’t get any easier and makes your home smell intoxicatingly like a professional smokehouse.  Ultimately your family’s senses will be filled with tempting aromas and their bellies filled with a healthy meal (rich in protein).  Also, I dare you to get your kids to help you with this recipe!

Broiled Chicken

  • 3 lbs raw chicken drum sticks (pounds may vary)
  • 5 lbs raw split chicken breasts (pounds may vary)
  • McCormick Grill Mates Smokehouse Maple Seasoning (or your favorite grill rub)


  • In your oven, place racks on the middle level.  Turn your oven on to Broil-Low,  and let it heat up.
  • Rinse raw chicken and pat dry with paper towel
    • Note:  Remember to wash your hands constantly with soap and water when dealing with raw meat!
  • Place chicken in a gallon-sized plastic bag, add about 4 tablespoons of seasoning, close bag (letting all air out), and massage the seasoning onto the chicken pieces.
    • Note: If you really want to get down and dirty, and get more flavor, pull the skin back from the chicken and rub the seasoning onto the meat, then cover with the skin.
    • Note:  Your meat will even be better if you let the chicken marinate for a couple hours or overnight.
  • Coat your broiler pan with a little oil (to prevent sticking)
  • Place chicken on broiler pan (skin-side up) and place in hot oven for 40-45 minutes.
    • Note:  The skin may burn a little, but just realize that you’d rather have the skin burn than your meat.  The skin protects the meat from the intense heat as well as helps the juices continue to marinate.  Ooo, my mouth is watering already!

The best part of this chicken recipe is that you can even make it in the morning, and then for dinner, either eat the chicken cold or reheat for a hot meal.  Also, it doesn’t hurt to make double the amount, as you can always use the cooked chicken for other “Day 2” recipes!

Side Dish Suggestions:

  • Macaroni & Cheese (what kid doesn’t love that!)
  • Green Salad
  • Macaroni Salad
  • Potato Salad


And, let me know how it goes for you!

—  Christie