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Favorite Chicken Recipes!

3 posts in this topic

Spicy Chicken Thighs


How does smokey spicy chicken thighs sounds? Both my kids and husband absolutely love this recipe.

Its seems to please everyone and it actually really healthy. I was so sick of lemon and pepper with chicken!

We used to have a electric smokers which was really convenient for because you could get lovely smoked flavors and use it in the house! However that one just broke and we just picked up the smoke hollow smoker. I was never really into smoked meats but after buying this new smoker, the flavors created without all the extra stuff like dressing and sauces is delicious!



6 chicken thighs with the skin on

1 cup olive oil

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon thyme

1 tablespoon garlic powder

2 tablespoons cayenne

1 tablespoon salt

2 tablespoon black pepper



Light your smoker and allow it to come up to a temperature of 200-220 degrees.

Mix all dry rub seasoning ingredients thoroughly.

Rub olive oil to fully coat the chicken thighs.

Sprinkle the mixed seasonings all over the chicken thighs to ensure they are fully coated with rub.

Lay your chicken thighs on the smoker rack and add smoker wood chips at the same time you add the meat. Apple, pecan, or cherry wood is ideal for this recipe.

It is recommended to ensure there is enough wood every hour. Smoke your chicken thighs for 2 hours and rotate them to ensure they cook evenly.

Total cooking time is 3 to 4 hours total depending on a variety of factors such as size of the thighs, temperature of the grill and outside, how windy it is, and how often you open the smoker lid which will let the heat out. Use an instant-read meat thermometer to check for an internal temperature of 165 degrees.


let me know what you think and please post your favorite healthy chicken recipes!


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 Spicy chicken with vegetable ragù

Spice up chicken breasts or thighs with this simple, low-fat spicy marinade that can prepared the day before.

Each serving provides 618kcal, 79g protein, 23g carbohydrate (of which 21g sugars), 21g fat (of which 3.5g saturates), 10g fibre and 0.5g salt.


For the spicy chicken

4 chicken breasts or thighs

2 cloves garlic, crushed

1 lemon, juice only

1 heaped tsp paprika

1 tsp ground cumin

pinch cayenne pepper

1 tsp turmeric

sea salt and freshly ground black pepper, to taste

1 tbsp olive oil, for griddling

For the vegetable ragu

2 tbsp olive oil

1 clove garlic, crushed

1 aubergine, chopped

1 red onion, chopped

2 courgettes, chopped

1 red pepper, seeds removed, flesh chopped

1 x 400g/14oz can chopped tomatoes

pinch sugar

dash balsamic vinegar

sprig fresh oregano, finely chopped leaves only

small handful flatleaf parsley, chopped

1 lemon, grated zest only


1-For the spicy chicken, mix all of the ingredients for the spicy chicken, apart from the olive oil, together in a resealable food bag or non-metallic bowl and shake or mix to ensure the chicken is completely coated in the other ingredients. Transfer to the fridge to marinade for at least three hours or overnight.

2-When ready to cook the chicken, heat a griddle pan until hot, then remove the chicken from the marinade and rub all over with the olive oil. Place on the griddle and cook for about 15 minutes for breast, 20 minutes for thighs, turning once or twice, or until cooked through (juices should run clear with no trace of blood when the thickest part of the chicken is pierced with a skewer).

3-For the vegetable ragu, heat the olive oil in a wide pan over a medium heat and fry the garlic for one minute until aromatic. Add the aubergine, onion, courgettes and red pepper to the pan and fry for 20 minutes, stirring every few minutes, or until the vegetables are softened and golden-brown in places.

4-Stir in the tomatoes, sugar, balsamic vinegar and oregano and cook for a further 20 minutes until reduced to a thick, rich consistency.

5-In a small bowl mix together the parsley and lemon zest then stir this through the vegetables and serve at once with the griddled chicken alongside.


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The best way to deal avoid the intake of excessive calories is to have a soup for dinner (made in a crockpot). For this Recipe, we have used a crockpot, few ingredients (but substantial ones) & the magic of slow cooking. You only need 4 ingredients to make this ridiculously easy crock pot Mexican Low Carb Ketogenic Chicken soup.
1 1/2 pounds chicken pieces boneless/skinless
15.5 oz chunky salsa
15 oz chicken broth
8 oz Monterey or Pepper Jack cheese cubed small or shredded
1. Place chicken pieces at the bottom of a 6 quart crock pot.
2. Add remaining ingredients.
3. Cook on high 3-4 hours.
4. Remove chicken pieces and shred chicken. Return to crock.
5. Serve hot.
Nutritional Info
Serves 6
Nutritional value per serve: Calories 400kcal, Fat 22.5g, Carbs 7.5g, Protein 37g

Get more of such healthy recipes in Mevo – Weight loss & Fitness app, available both on Android iOS.


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