Brand Type: Prime

Creamy BBQ Chicken Bow Tie Summer Pasta Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

6 to 8

Portions

Creamy BBQ Chicken Bow Tie Summer Pasta Salad

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime® Raised without Antibiotics Boneless Skinless Chicken Thighs
  • 1cup HEINZ SERIOUSLY GOOD® Mayonnaise
  • ½cup DIANA® Gourmet Original BBQ Sauce
  • ½cup red pepper, diced
  • ½cup green pepper, diced
  • 1cup cherry tomato, halved
  • 1cup corn
  • 1cup KRAFT® Shredded Mozzarella Cheddar Cheese Blend
  • ¼cup green onion, sliced
  • 1145g bag bow tie pasta, cooked, drained and cooled
  • Salt &pepper
  • 2tbsp jalapeño, seeded and minced (optional)
  • Crispy tortilla strips, prepared – garnish
  1. Preheat grill to medium high heat. Season Maple Leaf Prime®chicken thighs with salt and pepper.
  2. Grill chicken for 4 to 5 minutes per side or until an internal temperature of 165°F is reached. Allow to cool. Roughly chop chicken and set aside.
  3. In a large bowl add pasta, HEINZ SERIOUSLY GOOD® Mayonnaise, DIANA® Gourmet Original BBQ Sauce, vegetables, KRAFT® Shredded Mozzarella Cheddar Cheese Blend and Maple Leaf Prime®chicken thighs. Stir well to coat. Season with salt and pepper to taste and add jalapeños if preferred. Garnish with crispy tortilla strips.
Tips icon

Great make ahead! Refrigerate in an airtight container for up to 3 days.

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Classic BBQ Grilled Chicken Drumsticks

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

3 to 4

Portions

Classic BBQ Grilled Chicken Drumsticks

  • Ingredients

  • Preparation

  1. Place Maple Leaf Prime®drumsticks, DIANA® Gourmet Rib & Chicken BBQ Sauce and Cajun spice in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for 2 hours or up to 24 hours to marinate.
  2. Preheat one side of the grill to medium high heat. Prepare a baking sheet lined with tin foil.
  3. Using tongs place chicken drumsticks onto the grill shaking away any residual marinade.
  4. Grill each side for 3 to 4 minutes. Place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on opposite side of grill on.
  5. Close lid and cook on residual heat for about 15 to 18 minutes or until an internal temperature of 165°F is reached.
  6. Brush chicken with remaining DIANA® Gourmet Rib & Chicken BBQ Sauce and sprinkle with chopped onion. Serve with ranch dressing as a dipping sauce.
Tips icon

Make it a meal by serving with potato salad and wheels of butter grilled corn.

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Parmesan Lemon Pepper Grilled Drumsticks

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30 to 33

Minutes

Serves
Portions icon

4

Portions

Parmesan Lemon Pepper Grilled Drumsticks

  • Ingredients

  • Preparation

  1. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
  2. Place Maple Leaf Prime® chicken in a large bowl and add KRAFT® Zesty Italian dressing, lemon juice and garlic. Toss well to coat.
  3. Using tongs place chicken onto the grill shaking away any residual marinade. Grill for 3 to 4 minutes per side. Meanwhile, heat butter in microwave until just melted. Stir in cheese and spices.
  4. Transfer to baking sheet and place on side of grill that has not been heated. Keep heat on opposite side of grill on.
  5. Brush chicken with parmesan butter mixture. Close lid and cook on residual heat for 15 to 18 minutes or until an internal temperature of 165°F is reached. Squeeze additional lemon juice over top.
Tips icon

Make it a meal! Serve with a green salad and grilled garlic bread.

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Marinated Italian Grilled Chicken Thighs with Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

Portions

Marinated Italian Grilled Chicken Thighs with Caesar Salad

  • Ingredients

  • Preparation

  1. Place Maple Leaf Prime® chicken in a large zip lock bag with KRAFT® Zesty Italian dressing, herbs and season with salt and pepper. Massage chicken in bag to coat well. Refrigerate for 2 hrs up to 24 hrs.
  2. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
  3. Using tongs place chicken on grill shaking away any residual marinade. Grill chicken for 3 to 4 minutes per side and transfer to baking sheet. Place baking sheet on side of grill that has not been heated. Keep heat on opposite side of grill on.
  4. Close lid and cook on residual heat for 18 to 20 mins or until an internal temperature of 165°F is reached.
  5. Brush chicken with remaining dressing. In a large bowl add lettuce, bacon bits, croutons, RENEE’S GOURMET® Caesar Salad dressing. Toss well to coat. Garnish salad with parmesan cheese and lemon wedges. Serve with chicken.
Tips icon

Like dressing as much as we do? Use extra RENEE’S GOURMET® Caesar Salad dressing as a side dip for the chicken.

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Mediterranean Sheet Pan Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

65

Minutes

Serves
Portions icon

4

Portions

Mediterranean Sheet Pan Chicken

  • Ingredients

  • Preparation

  1. Preheat oven to 425˚F. 
  2. Line a large baking sheet with parchment paper. 
  3. Place potatoes, green beans and olives in a large bowl. 
  4. In a separate bowl combine lemon juice, olive oil and seasonings. Whisk well. 
  5. Pour all the marinade except for a heaping tbsp over the vegetables and toss well to coat. 
  6. Place vegetables onto prepared baking sheet. Nestle chicken around the vegetable. 
  7. Drizzle remaining marinade over each piece of chicken. Bake for 35 minutes. 
  8. Remove tray from oven and add cherry tomatoes and sprinkle feta over top. Bake for about 10 minutes longer. 
  9. Set oven to broil for an additional 2 minutes to brown the feta until golden. Serve immediately.

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Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breast Slices
  • 2bunches flat leaf parsley, washed and stems removed*
  • ½lemon, juiced
  • ½cup good quality olive oil + more
  • 3cloves garlic, crushed
  • 1tsp capers
  • 6 – 8large basil leaves, washed
  • 2tbsp white wine vinegar
  • Crushed red chili – optional
  • 454g baby potatoes, boiled until softened
  • 255g cherry tomatoes, halved
  • Parmesan cheese, freshly grated
  • Salt
  • Pepper
  • *Makes about 1 1/4 cups of salsa verde
  1. Pre-heat grill to medium high heat. 
  2. Place parsley, lemon juice, olive oil, garlic, capers, basil, vinegar and chili pepper (if using) in the base of a food processor. Pulse on high until just combined. Season to taste. Add a little more olive oil if mixture is too firm. Adjust seasoning to your preference. 
  3. Using a rubber spatula remove salsa into a container and drizzle a little more olive oil over the top. Cover and allow to sit at room temperature before using.
  4. Lightly season chicken with salt and pepper. 
  5. Grill chicken for about 3 minutes per side or until an internal temperature of 165˚F is reached. 
  6. Place tomatoes and warm potatoes in a large bowl. Drizzle with a little olive oil and parmesan cheese. 
  7. Spoon vegetables onto a large platter. Place chicken over top and spoon salsa verde over the chicken. Serve family style. 
Tips icon

Make the salsa verde ahead so the flavors have time to really meld and mellow. Use as a condiment on pork, chicken burgers, kabobs or even on eggs.

Best served at room temperature – keep any leftovers in an airtight container refrigerated for up to 3 days.

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Hawaiian Mochiko Fried Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Hawaiian Mochiko Fried Chicken

  • Ingredients

  • Preparation

  1. In a large bowl whisk together flour, corn starch, sugar, soya sauce, eggs, garlic, green onions and cayenne if using. 
  2. Place chicken in a large zip lock bag and pour marinade over top. Massage bag to coat well. Refrigerate for at least 8 hours or overnight.
  3. Using a deep pot, cast iron skillet or nonstick skillet heat enough oil to be able to submerge small pieces of chicken. 
  4. Bring oil to medium high heat or using a candy thermometer heat to 375˚F. 
  5. Using tongs shake chicken free of excess marinade. Working in small batches fry chicken for about 6 minutes or until golden brown and cooked to an internal temperature of 165°F. 
  6. Remove onto a paper towel lined plate and repeat with remaining chicken. 
  7. Serve chicken over top of rice or with a creamy macaroni salad. Garnish with additional green onions.
Tips icon

Try using Maple Leaf Prime® Raised Without Antibiotics boneless skinless chicken thighs! 

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Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30-32

Minutes

Serves
Portions icon

4

burgers

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken
  • 3tbsp chopped shallots
  • 2tsp ginger, minced
  • 1tsp garlic, minced
  • 1tsp soya sauce
  • ½tsp fish sauce
  • 2tbsp thai basil or basil, minced
  • 2tbsp green onion, minced
  • 1tsp sugar
  • 1tbsp jalapeno, seeded and minced
  • Zest of 1 lime
  • 4sesame seed buns, split and grilled


    • Rainbow slaw:

  • ½cup purple cabbage, thinly sliced
  • 1cup carrot ribbons
  • ¼of small red pepper, thinly sliced
  • 1tbsp cilantro, minced
  • 1tbsp olive oil
  • 2tsp honey
  • 1 ½tbsp seasoned rice wine vinegar


    • Spicy Mayo:

  • 8tbsp Mayonnaise
  • 1tbsp sriracha sauce or sambal
  • Garnish: 4 cucumber ribbons
  1. Preheat grill to medium high heat. 
  2. Mix all the ingredients for the burger together. 
  3. Hand form them into 4 equal burger patties. 
  4. Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
  5. Mix mayonnaise and sriracha in a small bowl and set aside.
  6. Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it. 
  7. Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.
Tips icon

Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky. 

*Complete the meal – serve with coconut scented jasmine rice or kettle chips.

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Cold Summer Chicken Picnic Basket

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30 to 40

Minutes

Serves
Portions icon

4 to 5

Portions

Cold Summer Chicken Picnic Basket

  • Ingredients

  • Preparation

  • 2pkg 800g Maple Leaf Prime® Raised without Antibiotics Classic Buffalo Wings, prepared per package directions – sauce reserved or discarded

    • OR

  • 1Pkg Maple Leaf Prime® Raised without Antibiotics Chicken Drumettes & Winglettes + 1 tbsp veg oil + 2 ½ tbsp southern style seasoning
  • 10wedges watermelon, chilled 
  • 10Buttermilk Biscuits, prepared brushed with garlic butter
  • 1Lcontainer Iced Tea, chilled


    • Super Simple Creamy Potato Salad with Bacon

  • 185g pkg Maple Leaf® Ready Crisp® Bacon
  • 4-5large yellow potatoes, cubed, boiled till soft, drained and cooled
  • 4large hardboiled eggs, cooled and grated
  • 2large celery stalks, diced
  • 1small onion, diced
  • 1cup mayonnaise
  • Salt
  • Pepper
  • Paprika – optional
  • Method – Mix all ingredients together in a large bowl and combine well. Garnish with a sprinkle of paprika and chill.


    • Great Caesar Coleslaw

  • 1397g pkg shredded coleslaw, prepared
  • ½cup Caesar salad dressing, prepared
  • 1tbsp lemon juice
  • Parmesan cheese, garnish
  • Method – Mix all ingredients together in a large bowl. Garnish with parmesan cheese.

If using Maple Leaf Prime® Raised without Antibiotics Classic Buffalo Wings prepare per package directions. Omit sauces. Place in an airtight container and chill until use.

If using Maple Leaf Prime® Raised without Antibiotics Fresh Drumettes and Winglettes – Preheat oven to 450˚F. Toss wings with oil and seasoning. Place wings on a parchment lined baking sheet in a single layer. Bake for 20 to 25 minutes. Allow to cool. Place in an airtight container and chill until use.

Tips icon

Place all items in resealable containers and pack in a cooler chest or picnic basket. Make it fun! Pack a backpack with a blanket and reusable swell cups, cutlery and plates. There won’t be any leftovers at this picnic!

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