Lemon & Garlic Chicken Mini Wraps

Serves: 2

Ingredients:

• 2 chicken thigh fillets
• 4 mini corn tortillas
• 1/2 cup baby spinach
• 1 spring onion
• 1 small tomato
• 1/2 small red capsicum
• 2 tablespoons extra light cream cheese

Marinade Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, very finely diced
• 1 tablespoons, finely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Pinch ground black pepper

Method:

• Place all the marinade ingredients into a small container with a lid and shake very well to combine
• Use a meat tenderise to flatten out the chicken thigh to a more even cut of meat
• Place the chicken and the marinade in zip lock bag and put in the fridge for a minimum of 4 hours but preferably overnight.
• Heat a grill plate and then grill the chicken about 3-4 minutes each side until golden and cooked through.
• Prepare the salad by placing the baby spinach in a mixing bowl adding in a finely sliced spring onion, diced tomato and diced red capsicum and combine tell
• Heat the tortilla in a sandwich for 60 seconds, spread 1/2 tablespoon of cream cheese across each of the tortillas
• Place 1/4 quarter of the salad on each of the tortillas and top with 1/4 of the sliced chicken
• Either wrap or fold over and enjoy.

Recipe Notes:

• Store covered in the fridge to use within 2 days
• The chicken portion of this recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Rotisserie Chicken

Ingredients:

• 1 whole chicken
• 2 tablespoons chicken stock powder
• 1 tablespoon soy sauce

Marinade Ingredients:

• 1/4 cup rice bran oil
• 1/4 soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon chicken stock
• 1 teaspoon paprika

Method:

• Place the chicken in a large mixing bowl and rub the surface of the chicken all over with the chicken stock powder then cover with water and mix in the tablespoon of soy sauce, cover with glad wrap and sit for a minimum of 3 hours but not longer than 5 hours
• Preheat the oven to 180 degrees Celsius
• Place the remaining ingredients into a small mixing bowl and whisk together until well combined
• Remove the chicken from the mixing bowl and place a empty soft drink can into the cavity of the chicken
• Use the can to stand the chicken up in a roasting tray and baste the chicken well using marinade
• Place in the oven and roast for 30 minutes for ever 500g of weight ensuring you baste the chicken evenly all over the chicken for 15 minutes
• Remove the chicken from the oven, remove the can from the chicken and allow to sit for 10 minutes before carving.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey Soy Drumsticks with Roast Sweet Potato Mash

Serves: 4

Marinade Ingredients:

• 1/2 cup soy sauce
• 1/3 cup honey
• Juice of 1 lemon
• 2 tablespoon minced garlic
• 2 tablespoons olive oil

Ingredients:

• 12 chicken drumsticks
• 500-600g sweet potato
• 2 tablespoons butter
• 100ml milk
• Salt and pepper, to taste

Method:

• The night before you want to cook this dish, or a minimum of 4 hours before mix all of the ingredients together in a jug and whisk until well combined
• Place the chicken in a dish and pour the mixture over the chicken drumsticks, turning all of the drumsticks to make sure they are full coating in the mixture. Cover with a lid or with glad wrap and refrigerate until you are ready to cook
• Preheat your oven to 180 degrees Celsius
• Place the drumsticks in a roasting tray pouring the extra marinade mixture over the top of the drumsticks
• While putting the chicken into the oven also place the sweet potatoes in the oven, unpeeled directly only the oven rack.
• Roast the chicken for 45-60 minutes, basting with the marinade and turning the drumsticks every 15 minutes, the chicken is cooked when the juices are clear when piercing the thickest part of the drumstick
• Remove the sweet potatoes after about 40 minutes or when they are cooked through. Set aside to cool for a few minutes.
• Once the sweet potatoes are cool enough to handle remove the skin and put the roasted flesh into a flat bottomed bowl
• Mash the sweet potato using a potato masher or a fork, add in the butter and milk as well as salt and pepper to taste.
• Serves with fresh steamed beans

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• The drumsticks are freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Jerk Chicken & Rice
Serves: 4

Ingredients:

• 1 whole chicken cut into portions
• 1 batch Jerk Marinade
• 2 cups cooked 1 day old rice

Method:

• Place the chicken in either an air tight container or ziplock bag
• Take out 3/4 cup of the marinade and set aside, pour the remaining marinade over the chicken and shake well to coat the chicken completely
• Allow the chicken to sit in the marinade for a minimum of 4 hours and as long as overnight
• Oven roast the chicken pieces in a preheated 180 degrees Celsius oven for 45-60 minutes.
• To prepare the rice heat the marinade in a heavy based frying pan and cook off for about 2 minutes until aromatic.
• Stir through the cooked rice until well coated and warmed through.
• Serve the chicken on a bed of the jerk rice and drizzle with some of the juices in the baking tray.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Jerk Marinade

Ingredients:

• 1/2 cup orange juice
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 red long red chilli, sliced (seeds removed for a mild marinade)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon cinnamon
• 1 tablespoon allspice
• 2 tablespoon fresh ginger, sliced
• 4 cloves garlic, sliced
• 4 spring onions, sliced

Method:

• Place all ingredients into a food processor and pulse 3 or 4 times until the marinade comes together

Recipe Notes:

• To be stored in the fridge for a maximum of 3 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.