Chicken Recipe

[bertusgeert 1]

I have a grill that I wanna fire up, and I feel like chicken. I have only recently started cooking more, and I want a kickass recipe. Any ideas?

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As jy dom is moet jy bloei!

[livendive 8]

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I have a grill that I wanna fire up, and I feel like chicken. I have only recently started cooking more, and I want a kickass recipe. Any ideas?

umm..find a decent marinade, soak the chicken in it, and then grill the chicken? Maybe serve it with rice?

Blues,
Dave

"I AM A PROFESSIONAL EXTREME ATHLETE!"
(drink Mountain Dew)

[funks 1]

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I feel like chicken. Any ideas?

Turn the grill off. Get in your car. Drive to KFC, enjoy.

[narcimund 0]

Yes. This is my very favorite chicken recipe I've ever come up with.

Mash up a paste of:
1/4 c olive oil
1/4 c balsamic vinegar
1/4 c italian saba (syrup of dried nebbiolo grapes)
1/2 c water
2 dried persian black lemons, ground to powder
1 head of garlic
plenty of sea salt
plenty of fresh black pepper

Using your fingers and a spoon uninhibitedly, stuff 1/2 of this mixture under the skin of a chicken. Don't tear the skin. Get it under the breast, legs, thighs, and even into the wings. Shove it all around. Massage it in to the meat. Repeat with the other half on a second chicken.

Let them sit in the fridge for 24 hours.

Cook them on a rotisserie with light wood smoke. I prefer pecan wood for chickens.

Collect the drippings for gravy.

GRAVY
Pour off oil then deglaze the drippings pan with white wine. Add some butter, 1/2 lb of chanterelle or maitake mushrooms. Cook 10 minutes then sprinkle in a little flour and pour in 1/4 c heavy cream.

Serve with garlic mashed potato.

Whoever you serve it to WILL sleep with you that night, so choose your dinner companion carefully.

First Class Citizen Twice Over

[narcimund 0]

And if your grill is big enough to warm smoke, then:

Rub sea salt on a couple of chickens. Stand them up on wire smoker frames or on empty beer cans with both ends removed.

Make the coolest fire you can and get it as far away from the chickens as possible.

Put a chunk of soaked pecan wood on the fire and let the smoke pass freely through the bbq and out the top. Use a smoker thermometer to get the temp to 225-250 degrees more or less. Open the cover a bit to cool it off.

Smoke the chickens, turning occasionally and adding wood as necessary for 4-5 hours or until done.

WARNING: Pecan wood smoke turns chicken meat deep pink. It looks raw even when fully cooked. Judge cookedness based on meat temp, clear juices from deep meat, and/or loose leg joints.

Oops. Forgot to mention: Smoked chicken skin isn't good. Peel it off and throw it away after the chickens are done. The meat is MORE than flavorful enough and the skin gets leathery.

First Class Citizen Twice Over

[bertusgeert 1]

Sounds quite appealing, i'll have to give that a shot later this weekend since it takes a little time.

So when you marinade meat, how long do you usually do it, or does it depend on the marinade?

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As jy dom is moet jy bloei!

[Amanduh 0]

1 Jar of Stubb's Chicken Marinade
Chicken Breasts
5-10 jalepeno's (depending on how spicy you like food)
salt & pepper

The night before, put chicken breasts in a bowl, pour marinade over them, slice up jalepeno's and put in the bowl as well. Cover and put in fridge to marinade over night.

When you grill the next day, you can put the jalepeno slices on the meat as it cooks.

Simple but yummy.



Oh..and just to let you know another thing that goes very well with it too (I'm a jalapeno junky)


Take jalapeno's and slice down the middle (long wise). Clean out seeds.

Mix cream cheese, garlic powder, salt & pepper in a small bowl.

Put mixture on each half of jalapeno and then stick the 2 halves back together. (make it look like a regular - non cut jalapeno)

Take a piece of bacon and wrap around the jalapeno. Stick in place with toothpicks. (Repeat with however many you need)

Grill these as well...they are so good when done!!

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[tigra 0]

I saw a Paula Dean episode where she made beer can chicken. She stands the chickens up on a full open can of beer and cooks them on the grill. They sort fo steam from the inside out.

[tweak 0]

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1 Jar of Stubb's Chicken Marinade

Stubbs' is awesome. I use their marinades and spicy bbq sauce all the time!

[Kris 0]

Forget the expensive marinades or the time consuming stuff...this here is the real bomb.

Go to the store and pick up the following:

Fresh mushrooms, green & red bell peppers, yellow onion, squash or zucchini.

You'll also need to pick up some skewers.

Take a few chicken breasts and cut them into decent sized cubes, about 1" to 1.5" on a side and season them. As for me, I like to rub in fresh white & black pepper, a little garlic salt, Mrs. Dash, and some lime.

Now cut up all the veggies, except the shrooms, into nice 1.5" x 1.5" pieces, all about the same thickness as your peppers. Go a little thicker on the squash & zucchini.

Throw the veggies, meat, and whole shrooms on the skewers, throw those on the grill, and rotate them 90-degrees every few minutes.

Quick, delicious, and healthy.

Sky, Muff Bro, Rodriguez Bro, and
Bastion of Purity and Innocence!™

[tweak 0]

Mojo is also one of my favorites. Good for baking or grilling chicken and pork. It's a Cuban marinade with a light hint of citrus. It's usually made with orange or grapefruit juic and sometimes both.

[bertusgeert 1]

Made some carribean chicken, and it was pretty good.

I will definitely put your alls recipes to the test soon!

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As jy dom is moet jy bloei!

[wartload 0]

BEER BUTT CHICKEN
This isn't so much a recipe as it is a cooking technique for a whole chicken, using a covered grill, smoker, or cooker.

Use any sort of rub on it that you like. If you really want to do a good job, use a small, sharp, knife to separate the skin from the breast (don't remove it ... just separate them), then mix the rub with olive oil and spread it onto the breast meat under the skin.

THEN ... drink half of a can of beer for each chicken you are cooking. Stick the remaining half of a can of beer up inside the cavity of the chicken, so that it makes sort of a "stand" for the chicken to be held upright on the grill (you may want to put a pie pan under the bottom of the upright beer can). The beer steams the inside of the chicken as it cooks, giving you some of the most tender, moist, chicken that you ever had.