Party hard with 5 best chicken recipes (see pics)

Nothing could beat a juicy chicken platter at the Saturday night party with a glass of wine. Be it for snacks or main course, meat lovers can eat up almost anything laid deliciously in front of them by their host. And if you intend to host a party at your place, then this time try out some zesty chicken recipes that we have for you that would your guests asking for more….Barbecue Chicken Melt Ingredients- 1 Chicken (boiled and shredded)1 Focaccia bread (cut into slices)3 Black olives (pitted and chopped)2 tbsp Barbeque sauce1 cup Mixed bell peppers (cut into strips)Mozzarella cheese (grated)Fresh basil leaves Method- 1. Cut focaccia bread into 3 long slices.2. Combine chicken, barbecue sauce and mixed bell peppers in a bowl. Mix well.3. Place chicken mixture on slice and top each with 2 tbps grated mozzarella cheese.4. Place the slice in the brick pizza oven and bake till crisp.5. Remove from oven, cut into small pieces and serve hot garnish with tom basil leaves. Chicken Picatta Ingredients 200 gms Boneless chicken breastSalt to taste2 tbsp lemon juiceSome fresh parsleyFresh thyme (chopped)2 EggFew bread crumbs2tbps oilMayonnaiseHalf cup tomato ketchup1 tbps Parika powder Method 1. Slice chicken breasts into bite size pieces and put in a bowl. 2. Add salt, lemon juice, 1 tsp chopped parsley and thyme. Rub the pieces well and set aside to marinate. 3. Break egg in a bowl and beat well. Add this to the marinated chicken and mix well. 4. Spread breadcrumbs on a plate. 5. Heat sufficient oil in a kadai. 6. Coat marinated chicken pieces evenly in breadcrumbs and deep-fry in hot oil till golden and crisp. Drain on absorbent paper. 7. To make dip, combine mayonnaise, tomato ketchup, paprika powder and mix well. Add 1 tsp chopped parsley and mix well. 8. Garnish crispy chicken pieces with little chopped parsley and serve hot with prepared dip. Continental chicken with Pepper salad Ingredients- 150g pot of low fat natural yogurtJuice of 1 lemon1 garlic clove (crushed)180g bag continental salad (leaves such as lollo rosso, frisee, lamb's lettuce, oak leaf)1 whole ready roasted chicken (skinned and meat torn into pieces) 85g pack pack prosciutto or Serrano ham (torn into large pieces)3 roasted red peppers (cut into strips) Method 1. First make the dressing. Whisk the yogurt, lemon juice and garlic together in a small bowl. Season with salt and pepper, then set aside for at least 5 mins to allow the flavors to develop. 2. Tip the salad leaves, chicken, ham, red peppers and dressing in a bowl, then toss well. Chicken Portuguese Ingredients 4 Chicken Maryland1/2 red capsicum (diced)1 packet continental cook-in Bag Portuguese chicken recipe base1 medium sweet potato200g each of snow peassugar snap peasHalf cup Broccolini Methods 1. Preheat oven to 180 fan forced 2. Place chicken and capsicum into roasting bag; add continental cook-in Bag Portugueses Chicken Recepie Base. 3. Knot bag loosley and shake gently; pierce the top of the bag twice with a fork for steam to escape. Place on a baking tray so chicken is in a single layer. 4. Roast in centre of oven for 40-45 minutes or until chicken is cooked . While chicken is cooking, steam or microwave sweet potatato and mixed green vegetables. 5. Carefully cut bag open to avoid escaping steam, transfer chicken to serving dish and pour over juices to flavor. Serve with sweet potato and vegetables Lemon chicken with sweet potatoes Ingredints- 750g (1lb 10oz) sweet potatoes, peeledA few sprigs of oreganoA few sprigs of thyme1 large free-range chicken ( jointed )2 lemons, plus one extra for squeezing overA handful of stoned kalamata olives150ml (5fl oz) olive oil Method Preheat the oven to 200°C/fan 180°C/ gas 6. Cut the sweet potatoes into chunks, mix with half the herbs and place in a roasting tray. Put the chicken legs and thighs on top of the potatoes, slice the lemons and scatter them over the chicken. Drizzle over half the olive oil and roast in the hot oven for 30 minutes. Remove from the oven, then add the chicken breast pieces. Scatter over the rest of the herbs and the olives and squeeze over the extra lemon juice and drizzle with the rest of the olive oil. Season everything well, give it a gentle stir and return to the oven to roast for a further 30 minutes until deep golden and cooked through. Serve with a crispy green salad and a lemon and mustard dressing.