Chicken Recipes
Cajun Chicken
Ingredients - 1 cup vegetable oil, 1 3 to 4 lb whole roaster chicken,
Salt, Pepper 1 16 oz can of beer
Directions - Prepare grill for medium indirect heat, rinse chicken and
rub with oil, sprinkle with salt and pepper, open beer can and place on
indirect portion of the grill, place chicken over beer can while making
sure the chicken stands up straight, grill for 2 hours or until internal
temperature reaches 180ºF, remove from the
grill and allow to rest for 5 minutes.
Chicken Fajitas
Ingredients - 1 lb skinless, boneless, chicken breasts, 1/2 sweet red
pepper sliced into strips, 1/2 sliced yellow onion, 1/2 slice red onion,
1/2 cup lemon juice, 2 tbsp olive oil, 2 tsp chili sauce, 8 flour
tortillas, 1 cup salsa
Directions - Flatten and slice chicken breast in long thin strips, mix
with veggies, combine lemon juice, oil and chili sauce in a bowl and
pour half over chicken and veggies, refrigerate overnight, prepare grill
for medium direct heat, place chicken and veggies on grill and cook
until done, baste with remaining lemon juice mixture, serve with
tortillas and salsa. Heck we even add sour cream and shredded cheese.
Orange Stuffed Game Hens
Ingredients - 1 tbsp chopped onion, 1 tbsp butter, 1/2 cup long grain
brown rice, 1/4 cup chopped nuts, 1 tbsp chopped parsley, 2 tsp orange
zest, 1 dash of salt, 2 1 lb Cornish game hens, 2 tbsp melted butter,
1/4 cup melted red current jelly, 1/4 tsp Poultry seasoning
Directions - Prepare grill for medium indirect heat, rinse game hens and
refrigerate, in a saucepan over medium heat, sauté
the onions in butter until tender, add water and bring to a boil, stir
in rice, nuts, parsley, orange zest, poultry seasoning and salt, reduce
heat and simmer until water is absorbed, stuff the inside of the game
hens with the stuffing, brush the outside with the melted butter, sear
the hens on direct heat for 5 minutes per side, move hens to indirect
heat and grill for 1 hour or until internal temperature of the meat
reaches 180ºF, brush hens with melted jelly before serving.
Fiesta Chicken Breast
Ingredients - 4 boneless, skinless chicken breast, 1 stick of butter, 1
tsp pepper sauce, 8 oz shredded Mexican style cheese blend, 8 strips of
bacon, Creole Seasoning, toothpicks
Directions - Prepare grill for medium indirect heat, melt butter and
pepper sauce in a pan, place chicken breast in a sealable bag and
flatten with a meat mallet, pour melted butter and pepper sauce over
chicken breast, remove a chicken breast and sprinkle with cheese and
Creole seasoning and roll up the chicken breast, wrap with bacon and
secure with toothpicks, grill stuffed breasts for 20 to 25 minutes or
until internal temperature reaches 170ºF,
serve with salsa, sour cream, guacamole.
Margarita Chicken
Ingredients - 1 1/2 cup nonalcoholic margarita mix, 4 minced cloves of
garlic, 4 tsp orange juice, 2 tsp ground sage, 3 dashes pepper sauce, 4
boneless skinless chicken breast, salt and pepper
Directions - Combine margarita mix, garlic, orange juice, sage and
pepper sauce in a bowl, save 1/2 cup for basting, add chicken, cover and
refrigerate overnight, prepare grill for medium direct heat, place
chicken on grill, grill for 2 minutes and flip, grill for another 2
minutes, baste with mixture and flip, baste again and grill until juices
flow clear from chicken breast.
Sesame Grilled Chicken
Ingredients - 1/2 cup soy sauce, 5 tbsp vegetable oil, 4 tbsp water, 1
tbsp dried minced onions, 1 tbsp sesame seeds, 1 1/2 tsp sugar, 1 minced
clove of garlic, 1/2 tsp ground ginger, 1/2 tsp salt, 1/4 tsp cayenne
pepper, 1 3 - 4 lb whole fryer cut into pieces
Directions - Combine soy sauce, oil, water, onion, sesame seeds, sugar,
garlic, ginger, salt and cayenne pepper in a bowl, save 1/4 cup for
basting, rinse chicken pieces and place in a sealable bag, pour in
mixture, refrigerate overnight, prepare grill for medium direct heat,
remove chicken from bag, place on grill skin side down for 15 minutes,
baste with mixture and flip, baste and grill for 5 minutes more or until
chicken is no longer pink or the internal temperature reaches 170ºF
for the breast or 180ºF for the
thighs.
Spicy Caribbean Turkey
Ingredients -
3
6 oz cans thawed orange juice concentrate, 2 tbsp lime zest, 1 1/4 cups
lime juice, 1 cup honey, 4 chopped seeded jalapeño
peppers, 10 minced garlic cloves, 1 tsp salt, 2 lbs skinless boneless
cubed turkey breast, 4 medium red peppers cut into 1 inch squares, 3
small zucchini cut into 1 inch squares, 2 small yellow summer squash cut
into 1 inch squares, 8 oz whole fresh mushrooms, 1 large red onion cut
into 1 inch pieces, 3 medium limes cut into wedges, Metal or wood
skewers
Directions - Prepare grill for medium direct heat, rub steak with salt
and pepper, garlic and Italian salad dressing, grill steak over direct
heat for 2 minutes, rotate and grill for another 2 minutes, flip and
grill for 2 minutes, rotate and grill for another 2 minutes, baste with
melted butter and grill until internal temperature reaches desired
doneness.
Sizzling Turkey Burgers
Ingredients - 1/4 cup dry bread crumbs, 1 egg, 1/4 tsp Worcestershire
sauce, 1 tbsp melted butter, 1 tbsp lemon juice, 1/4 lb hot breakfast
sausage, 1 lb ground turkey breast, 1 tsp
Creole Seasoning
Directions - Prepare grill for medium direct heat, combine bread crumbs
egg, seasonings, lemon juice, butter, sausage and turkey in a bowl, make
4 burger patties, place on grill
and grill until the internal temperature reaches 160ºF.
Remember to rotate the burger after 2 minutes and flip 2 minutes later
on each side.
Honey Grilled Chicken
Ingredients - 4 4-6 oz boneless, skinless chicken breast, 1/2 cup
vinegar, 1/2 cup ketchup, 1/4 cup honey, 1 tbsp Worcestershire sauce,
1/4 tsp dry mustard, 1/4 tsp garlic powder, 1/4 tsp salt
Directions - Mix all ingredients except of the chicken in a blender,
blend until smooth, pour into a zip-loc bag, beat chicken breast in
order to flatten, place flattened chicken breast in zip-loc bag, seal
the bag and refrigerate overnight, prepare grill for medium direct heat,
remove chicken from marinade and place on the grill, flip the chicken
after grill marks are burned into one side, cook until juices run clear.
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