Are you tired of the same old chicken back recipes? Look no further! In this article, we’ll be exploring 20 flavorful and delicious chicken back recipes that are sure to spice up your meal routine. From spicy grilled backs with garlic butter to sweet and sour backs with bell peppers, there’s something for everyone on this list.
Whether you’re in the mood for something savory and comforting or something light and refreshing, these recipes are sure to hit the spot. And the best part? They’re all easy to make and require minimal ingredients, so you can get cooking without breaking a sweat.
In this article, we’ll be diving into each of these 20 recipes, sharing tips and tricks for making them even more delicious. From slow-cooked stews to crispy oven-baked backs, we’ve got it all covered. So grab your apron and let’s get started on this culinary adventure!
Spicy Grilled Chicken Backs with Garlic Butter
A flavorful twist on classic grilled chicken, this recipe adds a spicy kick and rich garlic butter to elevate your outdoor cooking.
Ingredients:
– 4 boneless, skinless chicken backs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and hot sauce.
3. Brush the mixture evenly onto both sides of the chicken backs.
4. Season with salt and pepper to taste.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Meanwhile, melt butter in a small saucepan over low heat.
7. Add minced garlic and stir until fragrant (about 1 minute).
8. Brush the garlic butter mixture onto the grilled chicken during the last minute of cooking.
9. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 20-25 minutes total.
Slow-Cooked Chicken Back Stew with Root Vegetables
Slow-Cooked Chicken Back Stew with Root Vegetables Recipe
This hearty stew is perfect for a chilly evening, filled with tender chicken and root vegetables that have been slow-cooked to perfection. The rich flavors and comforting warmth will leave you feeling cozy and satisfied.
Ingredients:
– 2 lbs boneless, skinless chicken back pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 can of diced tomatoes (14.5 oz)
– 4 cups of chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Season the chicken with salt, pepper, and thyme.
2. In a large Dutch oven or slow cooker, brown the chicken in a little oil over medium-high heat.
3. Add the chopped onion, garlic, carrots, potatoes, and parsnip to the pot.
4. Pour in the diced tomatoes and chicken broth.
5. Cover the pot and cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crispy Oven-Baked Chicken Backs with Herbs
Elevate your chicken game with this easy and flavorful recipe that yields crispy, juicy backs infused with the aroma of fresh herbs.
Ingredients:
– 4-6 chicken backs (thighs and legs)
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse chicken backs under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, thyme, rosemary, garlic powder, salt, and pepper.
4. Brush the mixture evenly onto both sides of the chicken backs.
5. Line a baking sheet with aluminum foil or parchment paper; arrange chicken backs in a single layer.
6. Bake for 25-30 minutes or until crispy and cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Jamaican Jerk Chicken Backs with Mango Salsa
Experience the bold flavors of Jamaica with this mouthwatering recipe that combines spicy jerk seasoning, tender chicken backs, and sweet mango salsa.
Ingredients:
– 4-6 boneless, skinless chicken backs
– 2 tbsp Jamaican jerk seasoning
– 1 tsp olive oil
– 1/4 cup water
– 1 ripe mango, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together jerk seasoning, olive oil, and water.
3. Place the chicken backs in a large baking dish and brush with the jerk mixture.
4. Bake for 30-35 minutes or until cooked through.
5. Meanwhile, combine mango, red onion, and jalapeño pepper in a bowl.
6. Serve the jerk chicken backs with the sweet and spicy mango salsa.
Cooking Time: 30-35 minutes
Smoky BBQ Chicken Backs with Honey Glaze
Savor the sweet and tangy flavors of smoky BBQ chicken backs, topped with a sticky honey glaze.
Ingredients:
– 4-6 boneless, skinless chicken backs
– 1/4 cup smoky BBQ sauce
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together BBQ sauce, honey, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
3. Place the chicken backs in a large baking dish and brush with the honey glaze.
4. Bake for 25-30 minutes or until cooked through.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Garlic Parmesan Roasted Chicken Backs
Elevate your roasted chicken game with this flavorful recipe that combines the richness of parmesan cheese and the pungency of garlic.
Ingredients:
– 4-6 chicken backs (about 2 lbs)
– 2 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken backs and pat dry with paper towels.
3. In a small bowl, mix together garlic, Parmesan cheese, salt, and pepper.
4. Drizzle olive oil over the chicken backs and sprinkle the garlic-Parmesan mixture evenly.
5. Roast in the preheated oven for 25-30 minutes or until cooked through.
6. Remove from oven and let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Asian-Style Sticky Chicken Backs with Sesame Seeds
Elevate your chicken game with this sweet and savory Asian-inspired dish, featuring sticky backs and a nutty sesame seed crust.
Ingredients:
– 4 boneless, skinless chicken backs
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp garlic powder
– 1/4 cup sesame seeds
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic powder.
3. Add chicken backs to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Line a baking sheet with parchment paper. Remove chicken from marinade, letting any excess liquid drip off.
5. Brush both sides of the chicken with vegetable oil.
6. Sprinkle sesame seeds evenly over the chicken backs.
7. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Lemon Herb Marinated Chicken Backs
Elevate your chicken game with this refreshing and flavorful marinade, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken backs
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Add the chicken backs to the marinade, ensuring they are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or oven to medium-high heat.
5. Remove chicken from marinade, letting any excess liquid drip off.
6. Cook chicken for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Cajun Blackened Chicken Backs with Spicy Mayo
Experience the bold flavors of Louisiana with this spicy and savory dish, featuring blackened chicken breasts smothered in a zesty Cajun seasoning blend.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 2 tbsp unsalted butter
– 1 cup Spicy Mayo (see below for recipe)
Spicy Mayo:
– 1/2 cup mayonnaise
– 1-2 tsp hot sauce (e.g. Tabasco)
– 1 tsp chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Brush both sides of the chicken breasts with butter, then coat evenly with the spice mixture.
4. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Meanwhile, prepare Spicy Mayo by mixing together mayonnaise, hot sauce, and parsley in a small bowl.
6. Serve blackened chicken breasts with a dollop of Spicy Mayo spooned over the top.
Cooking Time: 20-25 minutes
Teriyaki Glazed Chicken Backs with Pineapple
Sweet and Savory Teriyaki Glazed Chicken Backs with Pineapple
Transform your chicken backs into a flavorful and succulent main course with this easy-to-make recipe.
Ingredients:
– 4-6 chicken backs
– 1/2 cup teriyaki sauce
– 1/4 cup pineapple juice
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1 cup pineapple chunks (fresh or canned)
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce, pineapple juice, brown sugar, garlic, soy sauce, and ginger.
3. Place chicken backs in a large baking dish and brush the glaze all over them.
4. Bake for 30-35 minutes or until chicken is cooked through.
5. About 10 minutes before serving, sprinkle pineapple chunks on top of the chicken.
6. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 30-35 minutes
Serve hot and enjoy!
Southern Fried Chicken Backs with Buttermilk Coating
A classic Southern comfort food, these crispy fried chicken backs are smothered in a tangy buttermilk coating that will leave you craving more.
Ingredients:
– 4-6 chicken backs (you can also use necks or wings)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each chicken back into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Place coated chicken backs on a plate or tray.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the chicken backs for 8-10 minutes, turning occasionally, until golden brown and crispy.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess grease.
Cooking Time: 20-25 minutes
Chicken Back Curry with Coconut Milk
A flavorful and aromatic curry that showcases the tender goodness of chicken back pieces, elevated by the richness of coconut milk.
Ingredients:
– 1 lb boneless, skinless chicken back pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start browning, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper; cook for 1 minute.
4. Add chicken back pieces; cook until browned on all sides, about 5-6 minutes.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low; let it cook, covered, for 20-25 minutes or until chicken is tender and sauce has thickened.
7. Season with salt and black pepper; garnish with cilantro leaves.
Cooking Time: 30-35 minutes
Rosemary and Thyme Braised Chicken Backs
Rosemary and Thyme Braised Chicken Backs: A Classic Comfort Dish
This hearty braised chicken recipe is perfect for a chilly evening or a special occasion. The combination of rosemary, thyme, and chicken creates a rich, aromatic flavor profile that will leave your guests begging for more.
Ingredients:
– 4-6 chicken backs
– 2 tbsp olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the chicken backs with salt, pepper, and chopped rosemary.
3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the chicken backs for 5-7 minutes per side, or until cooked through.
4. Remove the chicken from the pot and set aside. Reduce heat to medium, then add the sliced onion and cook until softened, about 5 minutes.
5. Add the garlic, thyme, and chicken broth to the pot. Stir to combine, then return the chicken backs to the pot.
6. Cover the pot with a lid or foil and transfer it to the preheated oven. Braise for 1 hour, or until the chicken is tender and falling off the bone.
7. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 2 hours (including prep time)
Sweet and Sour Chicken Backs with Bell Peppers
A classic Chinese-inspired dish that’s sweet, sour, and savory all at once! This recipe is a quick and easy weeknight dinner option.
Ingredients:
– 4 chicken backs (or 2 lbs boneless, skinless chicken thighs)
– 1/2 cup sweet and sour sauce
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tsp olive oil
– 1 large onion, sliced
– 2 bell peppers (any color), sliced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together sweet and sour sauce, soy sauce, and brown sugar.
3. Place the chicken backs in a large baking dish. Brush with olive oil and season with salt and pepper.
4. Arrange the sliced onion and bell peppers on top of the chicken.
5. Pour the sweet and sour sauce mixture evenly over the vegetables and chicken.
6. Bake for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 30-35 minutes
Mexican-Style Chicken Back Tacos with Avocado Crema
Experience the bold flavors of Mexico with this delicious recipe that combines tender chicken, crispy taco shells, and a creamy avocado sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
– Avocado Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced radishes, crumbled queso fresco
Avocado Crema:
– 3 ripe avocados, halved and pitted
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper, to taste
– 2 tablespoons chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lime juice, garlic, oregano, cumin, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
3. Fry the tortillas in hot oil until crispy, then drain on paper towels.
4. Grill or bake the chicken breasts until cooked through.
5. Assemble the tacos by slicing the chicken into strips and placing them onto the fried tortillas.
6. Top with Avocado Crema, diced tomatoes, shredded lettuce, radishes, and crumbled queso fresco (if using).
Cooking Time: 45-50 minutes
Balsamic Glazed Chicken Backs with Caramelized Onions
Sweet and tangy, this recipe combines the rich flavors of balsamic glaze and caramelized onions to elevate your chicken game. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken backs
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken backs with salt and pepper.
3. In a large skillet, heat olive oil over medium-high. Add onions and cook for 20-25 minutes or until caramelized, stirring occasionally.
4. Brush the balsamic glaze all over the chicken backs.
5. Place the glazed chicken on top of the caramelized onions in the skillet.
6. Transfer the skillet to the oven and bake for 25-30 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Chicken Back Pho with Rice Noodles and Fresh Herbs
This Vietnamese-inspired dish is a flavorful and comforting meal perfect for any time of day. Rich chicken broth, tender rice noodles, and fresh herbs come together in harmony to create a delightful culinary experience.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 cup uncooked white rice noodles
– 2 tablespoons fish sauce (optional)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 2 cloves garlic, minced
– 1-inch piece of ginger, sliced
– Fresh herbs: basil, mint, cilantro, and scallions
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken broth, fish sauce (if using), soy sauce, sugar, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. Slice cooked chicken into thin strips. Add to the broth pot and cook until heated through.
4. Assemble bowls by placing noodles in the bottom, followed by chicken, and finishing with a sprinkle of fresh herbs.
5. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Greek-Style Lemon Oregano Chicken Backs
A classic Greek-inspired dish that combines the brightness of lemon with the earthiness of oregano, perfect for a quick and flavorful dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice, garlic, and oregano.
3. Place the chicken breasts in a shallow baking dish and brush with olive oil.
4. Pour the lemon-herb mixture evenly over the chicken, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken Back Ramen with Soft-Boiled Eggs
This hearty ramen dish combines the rich flavors of chicken, vegetables, and soft-boiled eggs with a savory broth. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups ramen noodles
– 4 cups chicken broth
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, bok choy, carrots)
– 4 soft-boiled eggs
– Salt and pepper to taste
– Green onions and sesame seeds for garnish (optional)
Instructions:
1. Cook ramen noodles according to package instructions.
2. In a large pot or wok, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, and mixed vegetables. Cook until the vegetables are tender, about 3-4 minutes.
4. Pour in chicken broth, soy sauce, and oyster sauce (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Serve hot with cooked noodles, topped with soft-boiled eggs and garnished with green onions and sesame seeds (if desired).
Cooking Time: 25-30 minutes
Garlic Lime Grilled Chicken Backs with Cilantro
Elevate your grilling game with this flavorful and refreshing recipe that combines the brightness of lime juice, the pungency of garlic, and the freshness of cilantro.
Ingredients:
– 4 boneless, skinless chicken backs
– 2 cloves of garlic, minced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, lime juice, and olive oil.
3. Brush the mixture evenly onto both sides of the chicken backs.
4. Season with salt and pepper to taste.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Garnish with chopped cilantro and serve immediately.
Cooking Time: 20-24 minutes
Summary
Get ready to spice up your chicken back game with these 20 mouth-watering recipes! From spicy grilled chicken backs with garlic butter to sweet and sour chicken backs with bell peppers, there’s something for every palate. Try slow-cooked chicken back stew with root vegetables or crispy oven-baked chicken backs with herbs. For a taste of the exotic, try Jamaican jerk chicken backs with mango salsa or Asian-style sticky chicken backs with sesame seeds. With flavors ranging from Cajun blackened to Greek-Style lemon oregano, you’ll never get bored with these delicious and easy-to-make chicken back recipes.
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