Spicy Lemon Chicken Bites Recipes

HOT & SPICY CHICKEN BITES

Steps:

• Combine chicken, red pepper, chili powder, garlic powder, salt, and hot pepper sauce in a medium or large ZIPLOC Brand Zip 'n Steam Bag. Seal bag and shake to mix ingredients. Place ingredients into an even, single layer. Place bag in a microwave., Cook on high for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag) or until chicken juices run clear. If needed, continue microwaving for 30-second intervals until chicken is done., Let stand 1 minute before handling. Gently squeeze bag to distribute seasonings. Carefully open bag. Spoon 1 tablespoon lime juice over chicken. Season with additional salt and hot pepper sauce if desired. Serve over a bed of lettuce.

SPICY LEMON CHICKEN BITES

Steps:

• In a large bowl combine chicken, breadcrumbs, onion, garlic, salt, parsley, oregano, basil, pepper flakes, white pepper, lemon zest and lemon juice. Mix well. Cover and refrigerate while you prepare the yogurt sauce.
• To make yogurt sauce, combine all sauce ingredients. Cover and refrigerate until needed. Sauce will keep in the fridge for three to four days.
• To make chicken bites, wet hands and form chicken mixture into small 2 inch round patties, about ¼ inch thick. Place on a baking sheet lined with parchment paper. (This can be done the day before - cover and refrigerate until ready to cook).
• Heat barbecue or grill (patties can also be broiled). Brush each chicken bite with a little oil and cook for 6-8 minutes or until internal temperature reaches 165°F (74°C), turning frequently.
• Serve chicken bites with yogurt dipping sauce as an appetizer or stuff into mini pita pockets with tomato, cucumber and a little of the sauce. Chicken mixture can also be made into meatballs or burger sized patties.

LEMON CHICKEN BITES

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.

SPICY LEMON CHICKEN

Steps:

• In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.