Barbeque/Grill/Rotisserie recipes

[carnation037]

I will be posting some barbeque or grill recipes to this section on the board and will be placing them in this sub category.
If anyone else has any barbeque or grill recipes, I would appreciate them being posted here also.

I will also be reposting some recipes already in this chicken/turkey category into the different sub categories, so if you don't see yours listed where it was, it has been moved to the sub category.
Thank you.

[carnation037]

from marlaoh
« Thread started on: 09/23/02 at 07:51am »<br>.....

Bar-B-Q Chicken

1 Split fryer chicken
2 ts Cracked black pepper
White vinegar
2 ts MSG
5 ts Salt
1 ts Crushed thyme
2 ts Dry mustard
1 ts Celery salt
2 ts Coarse grind garlic powder
1/2 ts Dried ground lemon peel

I let the chicken stand in the fridge for a good hour before cooking on the Weber with a combination of charcoal and hickory (plain tap water in the drip pan.) I personally thought it was a tad bit on the salty side, but the family said it was fine. Must have been me. Next time I might back off some on the plain salt and the garlic powder and make up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt, which I happen to like a lot.

[carnation037]

from marlaoh
« Thread started on: 09/06/02 at 07:49am » <br>.....

Cassie's Wishy Chicken

4 pounds whole chicken
1 lemon, juiced
5 tablespoons salt
1 teaspoon paprika
1 1/2 teaspoons ground black pepper
5 cloves garlic, minced
1/4 cup thousand island dressing
2 cups water

1 Place the sectioned chicken parts in a shallow, nonporous dish so that the pieces fit snugly.
2 In a separate, nonporous small bowl, combine the lemon juice, salt, paprika, ground black pepper, garlic and thousand island dressing. Mix well, pour over the chicken and add water to cover.
3 Cover and refrigerate, allowing the chicken to marinate for 8 hours.
4 Prepare an outdoor grill for indirect heat and lightly oil grate.
5 Grill chicken over indirect heat for about 50 minutes, or until temperature reaches 180 degrees F (80 degrees C). Discard any excess marinade.
Makes 4 servings

[carnation037]

from marlaoh
« Thread started on: 09/25/02 at 10:08am » <br>.....

Those guys with the tall, funny looking, pleated hats - you know, real chefs - come up with these fancy names for their fancy dishes. Well grillers can come up with goofy names too. This is an easily barbecued mutation of Chicken Cordon Bleu.

Chicken Bacon Blues

4 chicken breasts, boneless with skin
8 strips bacon
1/2 cup crumbled blue cheese
olive oil
salt
pepper

Cook bacon so that it is still limp, not crispy, and chop. Separate skin from breast and lightly brush with olive oil, making sure to get under the skin. Lightly salt and pepper the chicken, again making sure to season under the skin. Mix bacon and blue cheese together, separate into 4 equal portions and stuff the mixture beneath the skin.
Grill skin side down over medium/low direct heat for 2 minutes, turn and grill for 2 more minutes then move chicken to indirect heat and cook for about 20 minutes, or until done.

[carnation037]

from marlaoh
« Thread started on: 09/25/02 at 09:59am » <br>.....

Deliciously marinated with "Southwest-style" seasonings, these chicken breasts go well with steamed zucchini and Mexican rice.

Garlic Lime Chicken

1/4 cup lime juice
1/3 cup olive oil
2 tablespoons tequila (optional)
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Cilantro Leaves
1/4 teaspoon McCormick® Ground Red Pepper
1/4 teaspoon McCormick® Ground Cumin
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts

1. Combine all ingredients except chicken in a glass dish or large self-closing plastic bag. Add chicken, turn to coat. Cover or close bag. Refrigerate 15 minutes.
2. Remove chicken from marinade and grill or broil 5-7 minutes per side. Baste with marinade halfway through cooking, if desired.
Makes 6 servings

Prep: 5 min Marinate: 15 min Cook: 14 min

[carnation037]

from marlaoh
« Thread started on: 09/24/02 at 08:20am » <br>.....

Hot Honey Chicken

1/2 cup honey
1/4 cup hot pepper sauce
1 teaspoon ground black pepper
4 (6 to 8 ounce) chicken breasts

1 Preheat an outdoor grill for high heat and lightly oil the grate.
2 In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
3 Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.
Makes 4 servings

[carnation037]

from marlaoh
« Thread started on: 08/31/02 at 09:32am » <br>.....

You can't beat this basic recipe for surefire barbecue chicken. Add a side of potato salad, corn on the cob, and baked beans, and you'll have the perfect summer meal.
Source: Better Homes and Gardens

Honey-Barbecued Broilers

1 2-1/2- to 3-pound broiler-fryer chicken, quartered
4 cloves garlic, minced
1-1/2 teaspoons dried marjoram, crushed
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons honey
2 tablespoons balsamic vinegar
Torn mixed greens (optional)

1. Remove skin, if desired, from chicken quarters. Stir together garlic, marjoram, mustard, salt, and pepper and rub mixture into chicken pieces. Combine honey and vinegar; lightly brush over entire surface of chicken pieces. Cover chicken and refrigerate for at least 2 hours.
2. Arrange medium-hot coals around a drip pan in a grill with a cover. Test for medium heat above the pan. Place chicken pieces, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and juices run clear, adding more coals as necessary to maintain heat. Serve chicken on a bed of torn mixed greens, if desired.
Makes 4 servings.

[carnation037]

from marlaoh
« Thread started on: 08/24/02 at 5:00pm » <br>.....

Jay's Jerk Chicken

6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves

1 In a food processor or blender, combine the green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2 Place the chicken in a medium bowl, and cover with the marinade mixture. Refrigerate for 4 to 6 hours, or overnight.
3 Preheat an outdoor grill for high heat, and lightly oil grate.
4 Cook chicken on the prepared grill until no longer pink and juices run clear.
Makes 4 servings.

[carnation037]

from marlaoh
« Thread started on: 08/21/02 at 09:27am » <br>.....

Spicy Chicken Breasts

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breasts

1 Lightly oil grill and preheat to medium high.
2 In a medium bowl mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper and ground black pepper. Reserve 3 tablespoons of this seasoning mixture; store the remainder in an airtight container for later use (for seasoning fish, meats or vegetables).
3 Rub the reserved 3 tablespoons of seasoning on the chicken breasts and grill over medium high heat for 6 to 8 minutes on each side.
Makes 4 servings.

[carnation037]

from chief_cook or Sweetpea_mama
« Thread started on: Nov 11th, 2002, 6:12pm » <br>.....

Apple Sweet Barbecued Chicken

1/2 cup barbecue sauce
1/4 cup frozen apple juice concentrate
3 to 3 1/2 lb. cut-up frying chicken, skin removed if desired

Heat grill.
In small saucepan, combine barbecue sauce and apple juice
concentrate; blend well. Set aside.
When ready to grill, place chicken, skin side down, on gas
grill over medium heat or on charcoal grill 4 to 6 inches from
medium coals.
Cook 25 to 35 minutes or until chicken is fork-tender and
juices run clear, turning often and brushing frequently with
sauce during last 15 minutes of cooking time. B
ring any remaining sauce to a boil; serve with chicken.
Makes 4 servings.
Prep Time: 1 Hour 5 Minutes

[carnation037]

from marlaoh
« Thread started on: Dec 17th, 2002, 08:36am » <br>..........

Parsley Butter Seasoned Chicken

8 chicken legs
1 tablespoon butter
3 green onions, chopped
2 cloves crushed garlic
1 cup fresh bread crumbs
1/2 cup chopped parsley
1 cup butter
1 tablespoon coarse grained prepared mustard
1 clove crushed garlic
2 teaspoons curry powder

1. Lightly oil grill and preheat to high.
2. Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh.
In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute.
Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
3. Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder.
Spread this seasoned butter or margarine over chicken and put on preheated grill.
Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear.
Brush with remaining seasoned butter while grilling.
Makes 6 to 8 servings.

[carnation037]

from chief_cook or Sweetpea_mama
« Thread started on: Dec 28th, 2002, 11:28pm » <br>.....

Applesaucy Chicken

2.00 tb Vegetable oil
1.00 md Onion, finely chopped (about
-3/4 cup)
1.00 c Unsweetened applesauce
1.00 c Ketchup
0.25 c Cider vinegar
2.00 tb Light brown sugar, firmly
-packed
1.00 tb Worcestershire sauce
Freshly ground black pepper,
-to taste
1.00 Chicken (3 1/2 to 4 pounds),
-cut in 8 pieces
Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above coals (see note).
Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook
about 5 minutes, stirring often, until softened. Add applesauce,
ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a
boil, stirring. Reduce heat to medium-low; simmer 10 minutes,
stirring occasionally, until mixture is slightly thickened. Remove
from heat; set aside until fire is ready. Place chicken pieces, skin
side down, on hot grill rack; cook covered with grill cover, 15
minutes. Turn pieces over; cook, covered, another 10 minutes. Brush
applesauce mixture liberally over chicken; cook, covered, 5 minutes
longer until chicken is cooked through. Serve garnished with herb
sprigs.
Makes 4 - 6 servings.

NOTE: Chicken may be baked in oven. Prepare applesauce mixture as
directed. Heat oven to 400F. Arrange chicken pieces, skin side up,
in baking or roasting pan; bake 20 minutes. Brush with applesauce
mixture; bake 10 minutes longer until golden brown and cooked through.

[carnation037]

Grilled Barbecued Chicken

3 tbsp. maple syrup
3 tbsp. bottled chili sauce
1 tbsp. cider vinegar
2 tsp. Dijon mustard
4 boneless skinless chicken breasts
vegetable oil
salt and pepper to taste

Stir syrup, chili sauce, vinegar and mustard together
in a small saucepan until well blended.
Brush the chicken with oil.
Sprinkle with salt and pepper.
Place the chicken on the cooking grid.
Cook about 10 minutes, until cooked through, turning
occasionally and brushing generously with sauce from
time to time.
Makes 4 servings.

[carnation037]

Grilled Lime Dill Chicken

4 boneless, skinless chicken breasts
1/4 c. lime juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried dill weed
1/2 tsp. dried minced onion
2 tbsp. melted butter

Combine lime juice, salt, pepper, dill week and onion
in a heavy zip lock type bag and mix.
Add the chicken breasts and seal bag.
Turn to coat with marinade.
Let stand at room temperature for 10 - 15 minutes.
Preheat grill.
Place chicken over medium coals or low setting on gas grill.
Cover grill.
Cook for 5 minutes on each side. Baste with butter after turning.
Cook until insides are no longer pink.
Serve hot with buttered noodles.
Makes 4 servings.

[carnation037]

This is also posted in the Japanese secton of this board
from chief_cook or Sweetpea_mama
« Thread started on: Oct 26th, 2002, 4:41pm » <br>.....

Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.

Grilled Miso Chicken Breasts

2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons saké <br>2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken breast halves, skin intact
1 tablespoon seven-spice powder (optional)

Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.
Preheat a hibichi, portable tabletop grill or charcoal grill.
Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.
Makes 8 servings.
Note: The chicken can be sautéed in a skillet.

[carnation037]

Chicken Breast w/Roasted Peppers Sandwiches

3 skinless, boneless chicken breasts
2 red bell peppers
3 tomatoes, sliced
3 ounces arugula leaves
1/2 cup mayonnaise
1/4 cup Dijon-style mustard
5 tablespoons olive oil
2 tablespoons fresh thyme
1 tablespoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon salt
6 buns or 12 slices of bread

Pound chicken breasts to an even 1 inch thickness.
Cut each breast into 2 equal sized pieces.
Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves.
Cover and refrigerate for several hours.
Meanwhile cut the bell peppers into quarters and lightly coat with remaining olive oil.
Place on preheated grill and cook until the surface begins to char.
Turn to heat evenly.
Remove peppers from grill and cut into thin slices.
Combine mayonnaise, mustard, Worchestershire sauce, red wine vinegar and salt in a nonreactive container.
Grill chicken breast over a medium heat for about 5 to 6 minutes per side.
Check for doneness before removing from grill.
Juices should run clear.
Remove from grill and assemble sandwiches while the chicken is still hot.
To chicken with roasted peppers and sauce and put into buns or sliced bread.

[carnation037]

Cajun Teriyaki Chicken Sandwiches

2 skinless, boneless chicken breasts
8 slices cooked bacon
4 slices cheese (your choice)
4 leaves of lettuce
1 cup roasted red bell pepper cut into thin strips
4 tablespoons teriyaki sauce
4 teaspoons Cajun seasoning
4 toasted buns

Pound chicken beasts to about 1 inch thickness.
Cut into 2 equal pieces.
Rub chicken with Cajun seasoning and place on a medium hot grill.
Grill for about 5 to 6 minutes per side or until done.
Brush with teriyaki sauce and remove from grill.
Assemble sandwiches with 1 chicken piece, two strips of bacon, 1 slice cheese, lettuce and 1/4 cup of roasted bell peppers.

[carnation037]

Rosemary + Capers Chicken Breast Sandwich

4 skinless, boneless chicken breasts
1/4 cup fresh rosemary, finely chopped
Buns or bread of your choice

Marinade:
1 cup chopped fresh parley
1/4 cup canola oil
1/4 cup light beer
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon salt

Dressing:
4 tablespoons mayonnaise
2 tablespoons capers
tablespoon olive oil

Pound chicken breasts to a uniform 1 inch thickness.
Cut each breast into two equal parts.
Combine marinade ingredients together in a nonreactive bowl or resealable bag.
Add chicken pieces and set aside for one hour.
Remove chicken from marinade, drain and coat with chopped rosemary.
Set aside for about 30 minutes. Preheat grill.
Meanwhile combine mayonnaise, capers and olive oil. Mix well.
Place chicken pieces on grill and cook for about 5 to 6 minutes per side or until done.
Remove from grill and assemble into sandwiches with dressing on top.

[carnation037]

Grilled Spicy Turkey Tenderloin

1 tsp. chill powder
1 tsp. cumin
1 tsp. salt
1/4 tsp. cayenne pepper
1 lb. turkey tenderloins
1/3 cup chopped onion
1 jalapeno pepper, seeded and minced
2 tsps. olive oil
1 can (1 15 oz.) black beans, rinsed and drained
1 can (8 ¾ oz.) corn, drained
1/3 cup chopped tomato
2 tbsps. fresh cilantro, chopped
1 lime, quartered

In small bowl, combine chill powder, cumin, salt and cayenne pepper;
sprinkle half of this mixture over turkey. Preheat grill for direct heat
cooking. Grill meat for 16-20 minutes, or until no longer pink in center and
meat thermometer in center reads 160°. Turn meat to stand for 10 minutes
before serving. In a medium, non stick skillet over medium high heat, saute
onion and jalapeno pepper in oil for 2-3 minutes, until onion softens. Add
beans, corn, tomatoes, remaining chill powder, cumin, salt, cayenne pepper
and cilantro. Cook for 25-30 minutes, until mixture is heated through. When
serving, squeeze a lime wedge on each piece.

[carnation037]

Honey Barbecued Broilers

1 2-1/2- to 3-pound broiler-fryer chicken, quartered
4 cloves garlic, minced
1-1/2 teaspoons dried marjoram, crushed
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons honey
2 tablespoons balsamic vinegar
Torn mixed greens (optional)

1. Remove skin, if desired, from chicken quarters. Stir together garlic, marjoram, mustard, salt, and pepper and rub mixture into chicken pieces. Combine honey and vinegar; lightly brush over entire surface of chicken pieces. Cover chicken and refrigerate for at least 2 hours.

2. Arrange medium-hot coals around a drip pan in a grill with a cover. Test for medium heat above the pan. Place chicken pieces, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and juices run clear, adding more coals as necessary to maintain heat. Serve chicken on a bed of torn mixed greens, if desired. Makes 4 servings.

Nutritional facts per serving
calories: 334, total fat: 12g, saturated fat: 4g, cholesterol: 173mg, sodium: 327mg, carbohydrate: 12g, fiber: 0g, protein: 45g, vitamin A: 0%, vitamin C: 2%

[April B.]

These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.

Hogan's Nuclear Chicken Wings

24 Chicken Wings, Separated
Ground Red Pepper to taste
2 TBSP Vegetable Oil
1 TBSP White Vinegar
1/4 Tsp Garlic Powder
1/4 c Brown Sugar
3 TBSP Habanero Sauce
1 c Bleu Cheese Salad Dressing
3 TBSP Tabasco Sauce
Leaf Lettuce for platter

Preheat oven to 375øF. þ In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips. Bake wings for 15 to 20 minutes or until browning has occurred. Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect.
Yield: 2 servings

NOTE: These wings can also be cooked on the barbecue. Wings should be grilled for the same amount of time over medium high heat coals.

[marlaoh]

BUFFALO CHICKEN WINGS
from Medford Trails

You can deep-fry these wings but they're just as delicious hot off the grill. Use Frank's Hot Sauce (available at most supermarkets), the original ingredient in these wings. If it you find it is not quite spicy enough on its own for your taste; add a little Tabasco to increase the heat.
For blue-cheese dressing
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)

4 celery ribs
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
1/2 stick (1/4 cup) unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar

Make dressing:
In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.

Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.

To grill wings:
Preheat grill.

Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.

To deep-fry wings:
In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380° F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.

In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.

Serve chicken wings warm or at room temperature with dressing and celery sticks.

Serves 6 as an hors d'oeuvre or 4 as a main course.

[marlaoh]

Chicken Liver en Brochette
Number of Servings: 4
Serving Size: 1 skewer

Ingredients

chicken livers (1/2 lb) 6 ea ---
bacon, turkey low-fat, cut in half 6 slices ---
fresh mushrooms 12 ea ---
1-1/2 inch squares of red bell pepper 16 ea ---
pepper, ground black 1 pinch ---
Nonfat cooking spray 3 spray ---
bamboo skewers, soaked in water for 30 minutes 4 ea ---

Preparation Instructions
1 Cut livers in half, removing membrane. Place bacon in frying pan and pour boiling water over all. Simmer 7 minutes, drain. Trim mushroom stalks, leaving mushrooms whole. Wrap each chicken liver in bacon slice.
2 Thread red pepper on skewer. Add wrapped liver, mushroom, and another pepper. Repeat twice, ending with red pepper.
3 Sprinkle kabobs with pepper. Heat broiler or grill. Spray tray or grill. Spray kabobs. Grill or broil 20 minutes, turning often, or until bacon is crisp.

[April B.]

I was thinking of you Carnation 037 I hope you try this recipe

Meny Blessings
April B.

Southwestern Barbecued Chicken


The Chicken:
In selecting the chicken, remember that bone-in chicken with the
skin on stands a better chance of becoming the succulent, juicy,
crisp and brown entree you had in mind when you decided to barbecue
chicken in the first place. Just this once, curb your habit of
grabbing those boneless, skinless chicken breasts.

The Marinade:

Marinating chicken prior to barbecuing is optional. In fact, it's
quite possible to make excellent barbecued chicken without it, but
for those of us who like to fool around with our food to the maximum
extent, I recommend the following simple marinade:

½ C Fresh lime juice
½ C Apple juice
½ C Vegetable oil
8 Cloves garlic, minced
Freshly ground black pepper, to taste
This is enough for about 8 pieces of chicken.
Trim any excess skin off chicken pieces. Marinate bone-in and skin-
on pieces 8 hours or overnight. Skinless, boneless pieces (if you
insist upon them) should be marinated no more than 1 hour. This
marinade does its job during the marinade process; drain the chicken
pieces and, with paper towels, blot marinade from surface of chicken
before putting on the grill.

How you cook the chicken is at least as important as what marinade
or sauce you use. Barbecuing is a slow process. Too hot a grill will
result in dried out chicken. If you have a covered grill, get one of
those inexpensive oven thermometers and set it inside the grill. If
your fancy-schmancy grill already has a thermostat, so much the
better. The ideal cooking temperature for barbecue is between 350°F <br>and 400°F (that's medium-hot coals in grilling parlance).

Also, put on your shopping list some of those hickory, mesquite or
apple wood chips and some heavy-duty aluminum foil.

The challenge in barbecuing chicken is that, if you put it on the
grill right over the coals, the oils and sauce from the chicken drip
onto the coals and ignite. The resulting flames char the chicken on
the outside before the meat is done on the inside. So we're not
going to do that. Before we get to the process, however, let's mix
up the sauce.

The Sauce:

Southwestern Barbecue Sauce

10 Cloves garlic, baked (at 350° for 30 minutes, then peel)
2 C Ketchup
2 Celery stalks, chopped
1 C Sweet or yellow onion, chopped
1 C Water
½ C Brown sugar, firmly packed
½ C Butter
½ C Worcestershire sauce
½ C Apple cider vinegar
3 T Chili powder
2 t Instant coffee
½ t Cayenne pepper
½ t Dried crushed red pepper
½ t Salt
½ t Ground cloves
Combine all ingredients in a saucepan. Slowly bring to a boil,
reduce heat and simmer for 20 minutes. Allow to cool.
Pour mixture into blender container. Process until smooth, scraping
down sides as necessary. Remove about 1 cup sauce to use during the
barbecue process. Reserve another cup of sauce for use in preparing
the Cowboy Pinto Beans. Serve remaining sauce with chicken (it may
be refrigerated up to a month). Makes about 5 cups.

The Barbecue Process:

These instructions assume that you have some kind of hooded grill.
(If you had planned on doing all this on your patio hibachi, I
recommend that you just drop by KFC.)

1. Put about 2 cups of your wood chips in the center of a large
sheet of heavy-duty aluminum foil. Fold over the edges and seal the
top and sides, making a packet. Make several small holes in the top.


2. Remove food rack from grill.


3. Place 40 to 50 charcoal briquettes on either side of the grill,
leaving an empty space in the center. If grill uses lava rock,
position the rock on either side in the same manner. Put a drip pan
in the empty space. Place foil packet with wood chips on briquettes
(or rocks) and ignite charcoal. If using a gas grill, let it preheat
for 20 minutes. Allow charcoal to burn for 30 minutes or until the
flames disappear and coals turn white. Place your oven timer in the
grill where you can read it.


4. Coat food rack of grill with cooking spray and place on grill.


5. Be sure excess skin is trimmed from chicken pieces and that any
marinade is blotted from surface of chicken.


6. Arrange chicken, skin side up, on rack, directly over hot coals
(check with your oven timer -- should be between 350°F and 400°F).
Cook, with grill lid down, for 15 minutes.


7. Turn chicken and cook, again with grill lid down, for 10 to 15
minutes, still over the hot coals. Pieces should be golden.


8. Move chicken pieces over drip pan (skin side down), and brush
with barbecue sauce. Cook, with grill lid down, for 5 minutes.


9. Turn chicken skin side up. Brushing frequently with barbecue
sauce, cook, with grill lid down, for about 25 minutes.

Steps 6 and 7 ensure that your chicken develops a golden crust,
which holds in the juices, while Steps 8 and 9 guarantee that it is
fully cooked.

Cooking time totals about 1 hour. So, remember to start thinking
about getting the fire ready about an hour-and-a-half before you
want to eat. ;D ;D

[marlaoh]

BEER BUTT CHICKEN

The original Beer-Butt Chicken recipe demonstrated by the author for the first time ever on the Regis & Kathie Lee Show in 1999, and about a thousand times thereafter. There is nothing like this recipe for cooking up a bronze-colored, moist, and incredibly flavorful chicken. Not to mention the awe-inspiring way it’s cooked and presented.

Dry rub:
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried summer savory
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dry yellow mustard
1 tablespoon sea salt (ground fine)

1 large chicken (4 to 5 pounds)

Basting spray:
One 12-ounce can of your favorite beer; fruit juice, wine, or soda can be substituted
1 cup cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Preheat the grill to medium heat (400 to 500°F) for indirect cooking (see page 6).
Mix the rub in a small bowl until it’s well incorporated. Set aside.
Wash, dry, and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in a medium bowl, cover, and set aside at room temperature for 20 to 30 minutes.
Pour half the can of beer or other liquid you’ve chosen into a spray bottle, add the cider, olive oil, and vinegar, and set aside.
Take the beer can in one hand with the remaining liquid (half a beer) still inside and insert it vertically into the bottom end of the chicken while keeping the bird vertical as well. Place the chicken on the grill over indirect heat and use the legs, and the can itself, to form a tripod to hold the chicken upright. This positioning does two things: first, it helps drain off the fat as the chicken cooks; second, the beer steams the inside of the chicken, while the outside is cooked by the BBQ heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside, I prefer to let it pass through.
Cook for 1 1/2 to 2 hours. During the cooking time, spray the chicken all around with the basting spray several times. The chicken is done when the internal temperature reaches 180°. Carefully remove the bird, still perched on the can, and place it on a heatproof countertop. After your guests have reacted appropriately, remove the chicken from the beer can with tongs while holding the can with an oven mitt (careful! That aluminum can is very hot).
Give the chicken one more spritz of the basting spray, then carve and serve.

Serves 2 to 4

[marlaoh]

Chicken Kabobs

" Here's a colorful, quick and easy way to do your veggies and chicken on the grill -- with no marinating! "



Ingredients
4 skinless, boneless chicken breast halves - cubed
1 large green bell pepper, cut into 1 1/2 inch pieces
1 onion, cut into chunks
1 large red bell pepper, cut into 1/2 inch pieces
1 cup barbeque sauce



Directions
1 Preheat an outdoor grill for high heat and lightly oil grate.

2 Skewer chicken breast cubes, green bell pepper pieces, onion chunks and red bell pepper pieces alternately on long skewers.

3 Place skewered chicken and vegetables on the prepared grill. Brush with barbeque sauce. Turning and brushing with barbeque sauce frequently, cook to desired doneness.

Makes 4 skewers

[marlaoh]

Chicken Tikka

Add some spice to your dinner with these heart-healthy yet tasty chicken kebabs. Using spices such as cumin, turmeric and cayenne pepper is a great way to add flavour without adding fat. This recipe comes from Becel Margarine.

1 lb. skinless, boneless chicken breasts, cut into 1-inch cubes
3 Tbsp. freshly squeezed lemon juice
3/4 tsp. salt
1 cup non-fat plain yogurt
1 Tbsp. finely grated fresh ginger
2 Tbsp. chopped fresh coriander leaves
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. cayenne pepper
1 tsp. granulated sugar
1 Tbsp. margarine, melted
1. In a non-metallic bowl, combine chicken, lemon juice and salt. Refrigerate 15 minutes.
2. In small bowl, combine all remaining ingredients except margarine. Pour over chicken and stir until chicken is well-coated. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
3. Prepare barbecue (medium-high heat) or preheat broiler to high. Thread chicken onto bamboo skewers, about 4 pieces of chicken per kebab.
4. Using a pastry brush, brush kababs with melted margarine. Grill or broil until cooked through and internal temperature reaches 185 F.
5. Discard remaining marinade. Serve over basmati rice. Presoak skewers in water for half an hour to prevent burning.

[April B.]

Spicy Barbecued Chicken Breasts

1/4 cup chili sauce
2 T. ketchup
1 T. honey
1 T. red wine vinger
1 tsp. ground ginger
1 tsp. Dijon mustard
3/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 lb. skinless , boneless chicken breast halves

To prepare the grill for cooking, spray the unheated grill rack with no-stick spray.
Then light the grill according to manufacturer's directions.
Place the rack on the grill.
Meanwhile , for the sauce, in a small saucepan, stir together the chili sauce, ketchup, honey, vingar, ginger, mustard, black pepper, garlic powder and red pepper. Bring to a boil, then remove from the heat; set aside.

Rinse the chicken and pat dry with paper towels. Place the chicken on the rack over the coals. Grill uncovered , for 5 minutes. Turn the chicken over and brush with the sauce.
Grill for 5 to 10 minutes more or until the chicken is no longer pink.
Brush with the remaining sauce before serving ;D ;D

[marlaoh]

Southern-Style Honey "Barbecued" Chicken

1 (2-1/2 to 3 Ibs.) chicken, cut-up
Salt to taste
Pepper to taste
1 cup thinly sliced onions
3/4 cup tomato sauce
1/4 cup honey
1/4 cup vinegar
2 Tbs Worcestershire sauce
1 tsp paprika
1/4 tsp bottled hot pepper sauce



1 Place chicken, skin side down, in a large baking dish.
2 Sprinkle with salt and pepper. Combine remaining ingredients; mix well.
3 Pour mixture over chicken.
4 Bake, uncovered, at 375°F for 30 minutes.
5 Turn pieces and bake 20 minutes longer or until chicken is glazed and no longer pink.


Servings: 4

[carnation037]

from tastebud
New Member
« Thread started on: Aug 23rd, 2003, 04:04am » <br>
i need an easy recipe/s for whole chicken rotisserie and dips that suits it.