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If you haven’t tried making Peruvian chicken (pollo a la brasa) at home, we’ve got the ultimate guide for putting a perfectly seasoned rotisserie-roasted bird on the table.

Whether you’ve tried it at a Peruvian restaurant with fried plantains and rice or picked it up pre-made at the grocery store, Peruvian chicken is making a name for itself. While Peruvian restaurants might do it best, this recipe from our Test Kitchen is pretty close to the real deal. The spice-heavy rub paired with the tangy, refreshing green sauce makes for a flavour combination that’s hard to beat.

Peruvian Chicken - Making the Rub

To make the slightly spicy and smoky rub for your Peruvian chicken (it’s really the star of the show), mix garlic, soy sauce, sriracha, lime juice, olive oil, cumin, paprika, mustard, chili powder, black pepper, and oregano. Rub the mixture over all sides of your trussed chicken chicken and in the cavity. Need help trussing your bird? Watch this helpful video from the Test Kitchen. Cover and refrigerate overnight so the flavours have time to marry and the bird can marinate.

Rotisserie Peruvian Chicken

Before cooking the chicken, secure it on a rotisserie skewer and insert it into your Hamilton Beach® countertop oven. We like this model for it’s rotisserie and convection functions. Roast for 1 to 1 ½  hours or the meat thermometer reads 165 degrees.

Rotisserie Peruvian Chicken

While the Peruvian chicken is roasting, make the green sauce for topping or dipping. Using a food processor, blender or food chopper (we love the glass bowl food chopper for this), add cilantro, green onions, jalapenos, garlic, lime juice, and olive oil. Pulse until the mixture is finely chopped, and then add mayonnaise. Pulse until the mixture is combined and you have a beautiful (and immensely flavorful) bright green sauce.

Making Peruvian Green Sauce in the Hamilton Beach Glass Bowl Chopper

Peruvian Chicken Green Sauce

This sauce perfectly complements the roasted chicken. It’s tangy and refreshing, and adds a pop of color to your plate.

Peruvian Chicken

Serve this rotisserie Peruvian chicken if you’re craving an out of the ordinary weeknight meal or want to upgrade your Taco Tuesday mains. If you’re a chicken wing fan, this rub makes a great tasting wing, too. Toss them in the spice rub after frying and use the green sauce for dipping while you’re watching your favourite team play on game day.

 

Peruvian Chicken on the Rotisserie with Homemade Green Sauce
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Peruvian Chicken on the Rotisserie with Homemade Green Sauce
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  1. Truss chicken.
  2. In a medium bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
  3. Rub garlic mixture over all sides of chicken and inside the cavity. Cover and refrigerate overnight.
  4. Secure chicken on rotisserie skewer. Insert into oven.
  5. Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
  6. Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped.
  7. Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
  8. Remove chicken to a cutting board and carve.
  9. Serve chicken pieces with green sauce.
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There’s no wrong way to eat zucchini. Whether you’re using your Hamilton Beach® electric spiralizer to make long zoodles, baking it into zucchini bread, or  sautéing slices for a simple summer side dish, there are plenty of recipes that incorporate this seasonal veggie.

Mexican Zucchini Boats

One of my favourite ways to enjoy this summer squash  is making zucchini boats. Zucchini boats are extremely easy to prepare and even easier to customize. Experiment with Italian, Thai, and Mexican flavor profiles to see which the family likes the most.

Mexican Zucchini Boats

Make these Mexican zucchini boats for a low-carb Taco Tuesday dinner or when you want to make sure the kids are eating their veggies.

Mexican Zucchini Boats

First, cut the zucchini in half, lengthwise. Then scoop out the center of the zucchini using a lemon baller, small ice cream scoop, or a tablespoon. Salt the zucchini halves (this is the only opportunity you’ll have to season the vegetable before it bakes) and set aside.

In a medium bowl, make your filling. Combine chopped chicken, cheese, black beans, corn, salsa, bell pepper, cilantro, jalapeno, cumin, chili powder, and salt. For a shortcut, pick up a rotisserie chicken at the grocery story or use grilled chicken leftovers from the weekend’s cookout. Want a vegetarian version? Skip the chicken altogether and add extra beans.

Mexican Zucchini Boats

Spoon ⅓ cup (you might need more depending on if your squash boat is more of a yacht than a canoe) of the mixture into the zucchini halves. The Test Kitchen wrote this recipe so that you’ll have plenty of extra filling to use throughout the week in taco cups, rice bowls, or quesadillas. Bake for 20 minutes at 400 degrees in your Hamilton Beach® Easy Reach Toaster Oven. Add a little (or a lot) of extra cheese on top and bake another 5 minutes.

Mexican Zucchini Boats

Sprinkle with some fresh cilantro and dinner is served. Serve with chips and homemade salsa for a Mexican-themed dinner any night of the week.

Mexican Zucchini Boats

 

Mexican Zucchini Boats
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  1. Heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Scoop out center of zucchini halves. Place zucchini boats in baking pan. Sprinkle zucchini with 1 teaspoon salt.
  3. In a medium bowl, combine chicken, 1 cup cheese, black beans, corn, salsa, red bell pepper, cilantro jalapeno, cumin, chili powder and remaining ½ teaspoon salt.
  4. Spoon about 1/3 cup mixture into the zucchini boats. Reserve remaining mixture for other uses.
  5. Bake for 20 minutes. Remove from oven and top with remaining cheese.
  6. Bake an additional 5 to 6 minutes or until cheese is melted.
  7. Sprinkle with additional cilantro, if desired.
Recipe Notes

Test Kitchen Tip: Use the remaining chicken mixture for tacos, burrito bowls or salads.

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As Victoria Day and the unofficial start of the summer approaches, we have our warm-weather menu on the brain. Whether you’re whipping up your favourite pasta salad or throwing marinated steak on the grill, there are plenty of grill-and-chill recipes to choose from. And you’ll want to add this grilled honey lime chicken to the list.

Honey Lime Grilled Chicken

One of the most popular summer recipes on the blog is mouth-watering grilled bourbon chicken. While this Hamilton Beach staff favorite will always have a place on our summer plates, the Test Kitchen wanted to develop another grilled chicken recipe that was just as delicious but with a different flavour profile. Honey lime chicken is flavour-packed and the perfect protein to serve alongside your go-to summer sides.

Honey Lime Grilled Chicken

We brined the chicken before throwing it on the grill which, honestly, makes all the difference. If you have the time and want to achieve grill master status, we definitely recommend brining the meat ahead of time. Simply combine water, salt, and sugar until the salt and sugar dissolve. Pour the mixture over chicken in resealable bags and refrigerate for 2 hours or even better, overnight. The meat will absorb the liquid, resulting in a juicier more flavourful chicken that is less likely to dry out on the grill.

Honey Lime Grilled Chicken

We brushed the chicken legs and thighs with a glaze made of honey, lime juice, soy sauce, vegetable oil, garlic, fresh ginger, crushed red pepper, and salt. It’s sweet, spicy, and tangy all at the same time.

Honey Lime Grilled Chicken

Serve it hot-of-the-grill with a squeeze of fresh lime juice and a sprinkle of cilantro at your next cookout. You can even use leftovers to make a filling for zucchini boats or to top salads with during the week. Winner winner grilled chicken dinner.

Honey Lime Grilled Chicken

Honey Lime Grilled Chicken
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Honey Lime Grilled Chicken
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  1. Place chicken in gallon-size resealable plastic bags. In a large bowl, combine water, salt and sugar. Stir until salt and sugar are dissolved. Pour over chicken in bags. Remove air from bags to ensure that the chicken is submerged in the brine. Seal bags. Let brine in refrigerator at least 2 hours or overnight.
  2. Heat grill to sear or 450°F.
  3. In a medium bowl, combine glaze ingredients. Reserve half for serving with grilled chicken.
  4. Grill chicken, skin-side down, 10 minutes. Turn. Grill 10 minutes and turn again.
  5. Brush chicken with glaze. Grill 5 minutes. Turn again so skin-side ends up on top. Brush with glaze and grill until chicken reaches 165°F when tested with a meat thermometer.
  6. Serve chicken with reserved sauce. Sprinkle with cilantro.
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Meal prep is all the rage. Making time for meal prep might seem a little intimidating, but with these Test Kitchen tips, it’s easy to turn meal prep from a headache into a habit. Whether you have your #MealPrepSunday routine down or are simply sick of grabbing canned soup or going out to eat on your lunch break, Mediterranean chicken quinoa bowls are a delicious meal you can easily prep for the week ahead.

Slow Cooker Chili Mac

The Test Kitchen originally developed mediterranean chicken quinoa bowls as a recipe option for using leftover chicken. We included the bowls in a group of meal planning recipes to make using our slow cooker basic shredded chicken. Instead of portioning the chicken out for three separate dinners during the week, use it to help prep your lunches.

Mediterranean Chicken Quinoa Bowl Meal Prep

To make meal prep a breeze, do your cooking over the weekend so your meals are ready and waiting when the busy work week starts.

Mediterranean Chicken Quinoa Bowl Meal Prep

Slow cookers and rice cookers are great meal prep tools. We used both to help prepare the chicken quinoa bowls. Over the weekend, make basic shredded chicken in your Hamilton Beach® slow cooker and quinoa (brown rice would also be delicious in these bowls) in your Hamilton Beach® rice cooker.

Mediterranean Chicken Quinoa Bowl Meal Prep

Once the chicken and quinoa are cooked, you’re ready to assemble the bowls for the week. We filled five to-go containers (any containers that seal will work), with shredded chicken, quinoa, and a variety of Mediterranean ingredients. Chickpeas, ripe tomatoes, feta cheese, artichokes, cucumbers, and olives add tons of flavor and color to your weekday lunches.

Mediterranean Chicken Quinoa Bowl Meal Prep

We topped the bowls with a creamy greek dressing. You can easily whip up a homemade dressing in your Hamilton Beach® single-serve blender (another helpful meal prep tool) or use your favorite store-bought variety. Pour your dressing of choice into mini to-go containers (you can buy them online or at the grocery store). They fit perfectly on top of the other ingredients so you can seal the salad and the dressing in the same container.

Mediterranean Chicken Quinoa Bowl Meal Prep

Say goodbye to sad desk lunch and hello to bright, fresh Mediterranean chicken quinoa bowls. For the full recipe, click here. 



Did you know you could cook an entire chicken in a slow cooker? That’s right. It’s one of the Test Kitchen’s favorite methods for cooking whole chicken. Not only does it allow you to keep the oven off or free it up for making sides dishes or dessert, slow cooking chicken leaves you with a juicy, tender bird.

Slow Cooker Lemon Thyme Chicken

Slow cooker lemon thyme chicken is the perfect springtime recipe to have on hand. Make it to serve for dinner on the patio as the weather warms or for your Sunday meal prep. You could serve it for dinner on Sunday and save leftovers to toss into salads, tacos, or rice bowls throughout the week. Winner winner chicken dinner, indeed.

Slow Cooker Lemon Thyme Chicken

Lemon thyme chicken is especially delicious thanks to a homemade herb butter we put under the skin before cooking. Use a Hamilton Beach® hand mixer to whip butter until it’s light and fluffy. Add parsley, thyme, lemon juice, lemon zest, salt, and black pepper and beat until the herb butter is well blended. Then use your hand to spread the butter under the skin of the chicken breast. It gets a little messy but it’s totally worth the end results.

Slow Cooker Lemon Thyme Chicken

Quarter an onion and add half to the slow cooker crock and gently place the chicken on top. The onions will help lift the bird off of the bottom of the crock, so the lower half of the bird won’t cook in the juices and get soggy. Stuff the cavity with the rest of the onion, herbs, and lemon for a beautiful presentation and to add extra flavor to the meat.  Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

Slow Cooker Lemon Thyme Chicken

Slow cooker lemon thyme chicken puts the spring in spring chicken. Garnished with extra lemon slices and sprigs of fresh thyme, this beautiful bird will surely fly off the table. Serve with a simple spring salad or shred leftovers for meals throughout the week. No need to pick up a rotisserie chicken at the store when you can make your own whole chicken at home in your slow cooker.

Slow Cooker Lemon Thyme Chicken

Slow Cooker Lemon Thyme Whole Chicken
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Slow Cooker Lemon Thyme Whole Chicken
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  1. Using an electric hand mixer, beat butter on high speed until light and fluffy.
  2. Add parsley, thyme, lemon juice, salt, lemon zest and black pepper. Beat until blended, about 1 minute.
  3. Gently slide one hand under the chicken skin over the breast to loosen the membranes.
  4. Spread butter mixture under the skin of chicken breast.
  5. Add 1/2 of the onion to slow cooker crock. Place chicken on top of onions. Fill cavity with remaining onions and 3 sprigs thyme. Cover and refrigerator overnight.
  6. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
  7. Garnish with fresh thyme and lemon slices.
Recipe Notes

Test Kitchen Tip: USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov. Follow steps 1 through 5 to prepare chicken the night before. Cook the chicken following steps 6 and 7.

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