Easy Garlic Ginger Chicken Recipe

Personal Chef Austin Texas

4 boneless skinless organic chicken breasts
4 garlic cloves, minced
3 tablespoons brown sugar
1 tablespoons of soy sauce
1 tablespoon olive oil
1 -2 teaspoon of fresh ginger
1 tsp of fresh cilantro or chives to garnish if desired
salt and pepper to taste


1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2. In small saute© pan, add your oil or butter and saute© garlic and ginger until it blooms.
3. Remove from heat and add the brown sugar and soy sauce. I usually add cilantro and even sometimes a curry just depends on my mood.
4. Place chicken breasts in the prepped baking dish and cover with the garlic ginger sugary soy mixture.
5. Add salt and pepper to taste.
6. Convection Roast or Bake uncovered for 15-20 minutes, or until juices run clear. You will want to make sure you do not overcook because it could be dry, but make sure not to under cook either you never want to serve raw chicken. Garnish with chives or cilantro and serve with a rice dish as a side.

Yahoo-Chef Shelley Pogue #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Sriracha and Brown Sugar Bacon Wrapped Chicken Bites

Private Dinner Party Services and Personal Chef Austin Texas

If you love sweet and savory you are going to love these Sriracha Brown Sugar & Bacon Wrapped Chicken Bites. If you are serving these for your guest they are going to absolutely love them, and you had better make plenty they will be the first to go. So depending on the amount of people you are going to be serving you might need to double or even triple your recipe.

I remember when I thought Sriracha was going to go out of business so I went out and bought a few cases of the spicy garlicicky deliciousness! I have a love for Thai food and I also love spicy flavors so Sraricha was a big hit from the very beginning with me. I have been using that as a back note in many of my dishes for sometime that require a little heat and I have had people comment on how much they loved the dish and it has been my little secret. It seems the whole world now is falling in love with Sriracha. I have many other recipes that I will be sharing at some point it is hard to part with the time to get them added though. I have a great Sriracha and Ginger BBQ sauce that I use on Ribs and Pulled Pork Sandwiches that I will try to get posted in the next day or so. It might be a good one to try for the Fourth of July if you want to heat things up a bit 🙂

• 1 lb Skin off, Organic Chicken Breast 4-6 pcs depending on the size
• 1 lb Thick Maple Bacon
• 1 1/2 cup Brown Sugar
• 1/2 cup Coconut Oil
• 3 T fresh squeezed Lime Juice
• 3 T Sriracha Sauce
• 2 T of fresh Cilantro
• 1 T fresh minced Garlic
• 1/2 t Salt
1. Whisk together coconut oil, 1/2 c brown sugar, salt, fresh lime juice, minced garlic, cilantro and Sriracha sauce and pour into a large plastic Ziploc bag.
2. Cut the chicken into bite sized pieces and add it to the bag or container with a lid. Once all of the chicken pieces are in the bag, shake the bag to coat the chicken with the marinade and refrigerate for a minimum of 1 hour, I usually like to do it for 3-4 they are much more flavorful.
3. Take 1 pound of bacon and cut each slice into two pieces. Wrap the bacon around the chicken pieces and secure with a wooden skewer or toothpick.
4. There is 1 cup of brown sugar allocated for this step you can use more or less if you like. Coat the bacon wrapped chicken with a liberal coating of brown sugar for each piece and place on a lightly greased sheet pan (I typically use Pam). If you want it extra spicy take some Sriracha and brown sugar and mix it to a paste like consistency and brush on top of the bacon.
5. Convection bake at 350 degrees for 30 minutes. If you have convection oven you will probably get more browning than the regular ovens, so if you are happy with the browning then you can serve immediately. If you do not have a convection setting on your oven and did not get good carmelization then you might want to turn on the broiler for about 3-5 minutes and watch constantly so you will not burn. Char is good, but burned brown sugar not so much!!!

Easy Roasted Chicken Recipe

Personal Chef Austin Texas

Roasted Chicken Chef Shelley Pogue This is an easy oven roasted chicken recipe that after you prep it you can have it ready in about 2 hours of prep and cook time. If you want to serve this for a Sunday lunch, or family dinner this is a recipe that will be great for the whole family and easy for you to prepare without much hassle. It does not require many ingredients, it is so easy to prepare, it is juicy and so delicious, everyone will enjoy this one. I have cooked this recipe for my family and many clients who want a healthy and delicious meal, and one that could be eaten immediately, or saved for later, or even frozen. If you are cooking for just yourself this is a good recipe that has many uses, for things like chicken salad, or what is left and make a chicken tortilla soup or stew.

Original recipe makes 4 – 6 servings

1 (3 pound) whole chicken, giblets removed, washed inside the cavity and also the outside of bird, pat the skin dry

1 – 2 Tablespoons of canola oil, or olive oil

1 – 2 teaspoons of salt and black pepper, or to taste

2 teaspoons of garlic powder

1 – 2 cloves of crushed garlic

1 – 2 sprigs of fresh rosemary, cut into manageable pieces

1/2 up to 3/4 cup onion, large dice

1/2 cup of carrots, large dice

1 stalk of celery, large dice

1/4 cup of water, luke warm

1 – 2 feet of cooking grade twine for trussing


Preheat oven to 350 degrees F (175 degrees C).
Take the cooking twine and tie up the legs, and then tie them to the piece located around the tail of the chicken so the stuffing will not fall out. Take the wings and fold behind I will have a video of this process shortly, but there are probably videos on youtube on who to truss up a chicken or turkey. There are also pictures below for you to check out.
Place chicken in a roasting pan, and add the oil to a dry bird, and then season generously inside and out with salt, pepper and garlic powder. Cut all the vegetables, garlic, fresh rosemary into pieces that will easily fit into the cavity of the bird, and add them inside the chicken. If there is any left over you can add it to the neck area as well.
Bake uncovered in the preheated oven, for approximately 1 hour and then I would start to check it with a thermometer, you want to get it to a minimum internal temperature of 165 degrees. Take it out when the juices are clear, or to the desired temp, let it rest, then serve. I normally baste the chicken a few times during the cooking process. The vegetable and herb stuffing create a really awesome broth and it will give it nice flavor if you want to take the time to do this. It is a step that is worth it in the end!

You can substitute this with a Turkey and do the same process for Thanksgiving or Christmas. I would increase the recipe due to the size of your bird cooking, and multiply it to the appropriate amount. This recipe is for a 3 pound bird.

There are pictures of how to truss a bird at the url below


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