Spicy Lemon Chicken Bites Recipes

LEMON PEPPER CHICKEN TENDERS

Lemon Pepper Chicken Tenders image

Provided by Rachael Ray : Food Network

Time 22m

Yield 20 pieces, 8 to 10 appetizer servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds chicken breast tenders, 20 pieces
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
Coarse black pepper
Coarse salt

Steps:

Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.

LEMON CHICKEN BITES

Lemon Chicken Bites image

These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.

Provided by FLKeysJen

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs boneless chicken thighs
chives, chopped for garnish (optional)
2 teaspoons salt
2 teaspoons sugar
2 eggs
2 tablespoons sesame oil
1 tablespoon cornstarch
2 cups panko breadcrumbs
2 tablespoons sesame seeds
1 cup lemon juice (approx. six medium lemons)
1 tablespoon lemon zest, grated
1 cup water
1 cup brown sugar
3 tablespoons cornstarch
4 drops yellow food coloring (optional)

Steps:

Cut chicken in bite size pieces.
Combine marinade ingredients.
Marinate chicken for at least fifteen minutes.
In the meantime, preheat oven to 400 degrees.
Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
Add the chicken and close bag. Shake vigorously to coat all pieces.
Arrange coated pieces on a baking sheet.
Bake 20 minutes.
In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.

Nutrition Facts : Calories 478.5, Fat 20.2, SaturatedFat 5.1, Cholesterol 124.4, Sodium 873.5, Carbohydrate 54.3, Fiber 1.7, Sugar 30.1, Protein 20.4

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