3 great chicken recipes to try this weekend

With the possibility of hosting visitors at a higher chance at the weekends than weekdays, there's no better time to stock on food and also try our hands on new dishes.

Chicken is usually a hot favourite in these parts which is why we're excited to share these 5 chicken recipes as obtained from Epicurious.

Check them out.

1. Grilled Chicken Tacos

Ingredients

1 medium onion
2 finely chopped garlic cloves
1 pound skinless, boneless chicken thighs
1 tablespoon coarsely crushed cumin seeds
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, warmed (for serving)
2 avocados, sliced (for serving)

Directions

Prepare grill for medium-high heat.
Toss onion, garlic, chicken, cumin oil, salt, and pepper in a medium bowl and spread seasonings thoroughly on the chicken.
Grill onion and chicken until cooked through and lightly charred, spending about 4 minutes per side.
Let chicken rest 5 minutes before slicing and serve with tortillas and avocados.

2. Thai Chicken Curry

Ingredients

2 teaspoons vegetable oil
Yellow curry paste
Peeled carrots cut into 1/2 inch-thick rounds
1 medium onion, chopped
Red Pepper
Yukon Gold potatoes (about 3), peeled, cut into half inch pieces
1 pound skinless, boneless chicken thighs, cut into 1 inch pieces
Unsweetened coconut milk
Chopped fresh basil and cilantro

Directions

Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, for about 1 minute.
Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent for about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender for about 20 minutes.
Divide curry among bowls and top with herbs.

3. Parmesan Chicken Cutlets

Ingredients

3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs or any breadcrumbs)
1/4 cup grated Parmesan (Sharp-flavoured Italian cheese)
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
8 tablespoons olive oil
1 halved lemon

Directions

Place flour in a shallow bowl, beat eggs in a second shallow bowl. Combine breadcrumbs, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess.
Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl.
Coat with breadcrumb mixture, pressing to adhere.
Heat 6 tablespoons oil in a large heavy skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, spending about 4 minutes per side.
Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.