• 4 skinned and boned chicken breasts (about 2 lb.)
• ½ large red onion, cut into fourths and separated into pieces
• 1 pt. cherry tomatoes
• 8 (8-inch) metal skewers

Smoky-Sweet BBQ Rub

• ¼ cup kosher salt
• ¼ cup firmly packed dark brown sugar
• 2 Tbsp. plus 2 tsp. smoked paprika
• 2 Tbsp. granulated sugar
• 2 tsp. garlic powder
• 2 tsp. freshly ground black pepper
• 1 tsp. dry mustard
• 1 tsp. ground cumin
• 1 tsp. ground ginger

White BBQ Sauce

• 1 cup mayonnaise
• 1⁄3 cup apple cider vinegar
• 1 tsp. Worcestershire sauce
• ½ tsp. kosher salt
• ½ tsp. garlic powder
• ½ tsp. onion powder

Smoky Chicken Barbecue Kabobs

Click image to enlarge

• 6 cups chicken stock 
• 1 yellow onion, finely chopped 
• 2 carrots, peeled, halved lengthwise, and thinly sliced 
• 2 celery stalks, thinly sliced 
• 2 zucchini, thinly sliced 
• 2 tablespoons finely chopped fresh parsley
• 2 oz dried very thin egg noodles
• 1/2 cup shredded or cubed, skinless cooked chicken meat
• Salt and freshly ground pepper

Chicken Vegetable Noodle Soup

Click image to enlarge

• 4 strips bacon
• 1 cup yellow onions, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• 2 tablespoons garlic, minced
• 8 chicken thighs
• 2 cups chicken stock
• 1 tablespoon dark roux
• 4 links smoked pork sausage, sliced
• 1 teaspoon red pepper flakes
• 1 tablespoon Cajun Creole seasoning
• Dash Louisiana hot sauce
• 1 can tomatoes and green chilis, such as Rotel
• 3 cups sliced okra
• Kosher salt
• Freshly ground black pepper
• 6 cups cooked long grain white rice, such as Supreme

Okra and Tomatoes with Stewed Chicken and Sausage

Click image to enlarge
Image courtesy of George Graham

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup onions, diced
• 1 cup red bell pepper, diced
• 1/4 cup garlic, minced
• 1 (3-lb) fryer chicken, cut into 8 pieces
• 3 cups chicken stock, or as needed
• 4 cups butter beans, shelled
• 1/2 cup green onions, sliced
• salt and freshly ground black pepper

Smothered Chicken With Butter Beans

Click image to enlarge

• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

Click image to enlarge

• 1 cup (8 fl oz/250 ml) fresh orange juice
• 2 tablespoons fresh lime juice dried chipotle chili pepper, stemmed and seeded 
• 1 cup (8 fl oz/25~) ml) red salsa, your favorite
• 1/4 cup (2 fl oz/6() ml) olive oil teaspoon salt
• 4 boneless chicken breast halves 
• Fresh orange slices, optional 
• Fresh cilantro (fresh coriander) sprigs, optional

Grilled Citrus-Marinated Chicken Breast

Click image to enlarge

• 8 cups of chicken stock
• 1-3 jalapeño peppers, seeded and finely chopped
• 3-6 cloves of garlic, finely chopped
• 1½ tablespoons of freshly grated ginger (or more to taste)
• 1 teaspoon grated lemon zest
• 1 teaspoon grated lime zest
• juice of 1 lemon (or 1 lime)
• 1 tablespoon spicy yellow curry powder 
• 1½ teaspoons cumin
• 1 teaspoon allspice
• 1 teaspoon sumac
• Kosher salt and freshly cracked black pepper, to taste
• 1 cup of either sliced Shiitake mushrooms or crimini mushrooms, stems included
• 1 - 2 cups fresh green beans, cut into 1-inch pieces
• 4 boneless chicken thighs 
• 14 oz. of coconut milk
• 1 - 2 tablespoons cilantro, chopped
• Sriracha sauce (A.K.A. “Rooster Sauce”), to taste
• 1 bunch green onions, chopped (to be added to individual bowls when served)
• Cooked rice, for serving

Curry Chicken Soup with Coconut over Rice

Click image to enlarge

• 1 whole chicken, about 4 Ib neck and giblets removed 
• ¼ cup olive oil, plus more for brushing 
• ½ cup fresh lime juice 
• ¼ cup chopped green (spring) onions, white and tender green parts 
• 2 teaspoons chopped fresh rosemary 
• 2 teaspoons dried oregano 
• 2 bay leaves, finely crumbled 
• 1 teaspoon chile powder
• Salt and freshly ground pepper
• Traditional Chimichurri Sauce (click for recipe)

Serve with one of the following (click for recipes)

Traditional Chimichurri Sauce 

Red Chile-Cilantro Chimichurri Sauce 

Parsley-Garlic Chimichurrl Sauce 

Grilled Chicken with three Sauces

Click image to enlarge

• 4 large baking potatoes
• 1 medium-size red or green bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter or margarine, melted
• 1 tablespoon taco seasoning mix
• 1½ cups shredded cooked chicken breast (about 6 ounces)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1 (2¼-ounce) can sliced ripe olives, drained
• 2 tablespoons diced green chiles
• 1 cup salsa
• Sour cream, guacamole, pickled jalapeño, and salsa to pass at the table

Chicken Fajita Loaded Potato

Click image to enlarge

• 10-12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
• 3 tablespoons Italian seasoning, divided
• 1 tablespoon plus ¾ teaspoon salt, divided
• 2½ teaspoons freshly ground black pepper, divided
• 2 teaspoons fennel seeds, minced
• 1½ teaspoons orange zest, finely grated
• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
• 4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
• 1 pound bulk Italian sausage or 1 pound links, casings removed
• 2 medium onions, chopped (about 2 cups)
• 3 medium celery stalks, chopped (about 1 cup)
• 1½ cups golden raisins or finely chopped dried Turkish apricots
• ½ cup fresh parsley, minced
• 2 large eggs
• 1 quart chicken broth

Festive Roast Chicken with Stuffing

Click image to enlarge