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    Recipes — Chicken

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    Spicy Asian Chicken Wing Marinade

    A good marinade can make your chicken wings absolutely impossible to put down. This sauce is spicy, sweet, and garlicky. It's the perfect combination to keep you reaching for more. The best part, though, is how caramelized and sticky they get in the oven.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours & 5 minutes
        •    Yield: Serves 4


        •    1/3 c. extra-virgin olive oil
        •    1/3 c. low-sodium soy sauce
        •    1/4 c. honey
        •    1/4 c. chili garlic sauce
        •    Juice of 1 lime
        •    4
    cloves garlic, minced
        •    1 tbsp. freshly minced ginger
        •    2 lb. chicken wings


    1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
    2. Preheat oven to 400° and place a wire rack over a baking sheet. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
    3. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
    4. Turn oven to broil. Brush sauce over wings and broil until caramelized, 2 to 3 minutes.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25920956/chicken-wing-marinade-recipe/

    Easy Crispy Baked Chicken Thighs

    Easy Crispy Baked Chicken Thighs – The best oven baked chicken thighs are crispy on the outside and tender and juicy on the inside. This easy one pan recipe is made with just a few ingredients. These easy baked chicken thighs are perfectly seasoned and perfectly crispy!

    Make these crispy baked chicken thighs once and your family will be asking you to make them again and again. They are that good! Baked chicken is a favorite for quick and easy dinners and baked chicken thighs are a delicious and often overlooked option. Out of all of the recipes for chicken thighs that I’ve tried, this is my favorite!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 6


        •    3 pounds skin-on bone-in chicken thighs about 8
        •    2 tbsps olive oil

    Rub Ingredients:

        •    3 tsps dried Italian seasoning
        •    2 tsps paprika
        •    2 tsps garlic powder
        •    2 tsps onion powder
        •    1 tsp coarse Kosher salt or 1/2 tsp table salt
        •    ½ tsp pepper


    1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil or parchment paper.

    2. In a small bowl, whisk together the rub ingredients until well combined.

    3. Pat the chicken thighs dry and place them on the baking sheet.

    4. Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken.

    5. Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165 degrees F. This will take about 30-45 minutes, depending on the size of your chicken thighs.

    6. Let the chicken rest for 5 minutes on the pan before serving.

    NOTES: Boneless, skinless chicken thighs will take about 10 minutes less to bake.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Easy-Crispy-Baked-Chicken-Thighs-2556648#directions

    Tangy Chicken Breasts

    An easy meal in under half an hour that will impress the whole family

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    2 skinless chicken breasts
        •    3 tbsp barbecue sauce
        •    2 rashers streaky bacon
        •    50g cheddar, grated


    1. Heat the grill to medium-high and line a baking sheet with foil. Lay the chicken breasts upside-down on the foil, brush with 1 tbsp of barbecue sauce, then grill for 5 mins. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 mins.
    2. Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2-3 mins until the chicken is cooked through, the cheese is bubbling and golden and the bacon is crispy. Top the chicken with the bacon to serve.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3180/tangy-chicken-breasts

    Perfect Roast Chicken

    I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.

    Prep Time

        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4


        •    2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)
        •    1 lemon
        •    4 fresh bay leaves
        •    1 x 1.4 kg whole free-range chicken
        •    olive oil
        •    2 sprigs of fresh rosemary


    1. Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.

    2. Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.

    3. Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.

    4. Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.

    5. Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.

    6. Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.

    7. Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken. Trust me – it's not fiddly, it's pukka.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/my-perfect-roast-chicken/

    Baked Chicken Drumsticks

    These chicken drumsticks are finger-lickin' good! They are tender and flavorful with a crisp salty skin on the outside.

    Prep Time

        •    Prep time: 8 hours
        •    Cook time: 1 hour
        •    Yield: Serves 14


        •    4 1/2 to 5 lbs 1 large pack chicken drumsticks
    1 medium onion pureed*
        •    2 Tbsp mayo
    1 tsp black pepper
    1 tbsp salt
        •    if you want a little spice: 1 to 2 Tbsp Jamaica me sweet hot and crazy sauce (Optional)


    1. In a small bowl, stir together onion puree, 2 Tbsp mayo, 1 tsp black pepper, 1 Tbsp salt and hot sauce if using.
    2. Place chicken drumsticks into a large mixing bowl or soup pot then pour on the marinade and toss to coat the drumsticks. Cover with lid or plastic wrap and refrigerate at least 6 to 8 hours or (preferably) overnight.
    3. Line a rimmed baking sheet with parchment paper or foil and bake skin-side-up at 400˚F for 45 minutes in the oven then turn drumsticks over (skin-side-down) and bake another 15 minutes. For extra crispy skin, turn drumsticks again and broil 3 minutes or until skin is browned and crisp.

    Recipe Notes: You can either puree an onion using the star side on a box grater or chop onion into chunks and puree in a food processor or blender. Onion should be consistency of applesauce.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/baked-chicken-drumsticks/