INGREDIENTS
* 1 1/2 cups cider vinegar
* 5 tablespoons vegetable oil
* 1 1/2 tablespoons poultry seasoning
* 2 tablespoons salt
* 4 bone-in chicken breast halves, with skin
DIRECTIONS
1. Preheat an outdoor grill for indirect medium heat and lightly oil grate.
2. In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble.
3. Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
4. Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F).
INGREDIENTS
* 2 pounds chicken wings, tips discarded
* 1 teaspoon cayenne pepper (add more if you can stand it)
* salt and ground black pepper to taste
* 1 cup honey
* 1/2 cup butter, melted
* 1/2 cup hot sauce
DIRECTIONS
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
Ingredients:
1 (3 lb.) chicken, cut in pieces1 (14 oz.) ketchup1 (12 oz.) bottle Coke or Pepsi
Instructions
Place chicken in a 2 quart baking dish. Mix together ketchup and coke; pour over chicken. Cover tightly. Cook on high for 30-35 minutes or until chicken is tender.
Ingredients:
Cooking oil
3 to 4 pounds chicken pieces
1/3 cup chopped onion
3 TBS butter
3/4 cup ketchup
1/2 cup water
1/3 cup vinegar
3 TBS brown sugar
1 TBS worchestershire sauce
2 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
Instructions
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain, place chicken in a 13 X 9 X 2 inch baking dish. In a saucepan, saute onion in butter until tender; stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350*F about 1 hour or until chicken is done, basting occasionally. Serves 6 to 8.
Ingredients:
8 oz. can crushed pineapple
1/2 cup dark corn syrup
2 Tbs. lemon juice
2 Tbs. soy sauce
1/2 tsp. salt
1/2 tsp. ginger
1/8 tsp. pepper
1 broiler chicken, cut up
1 Tbs. cornstarch
1/4 cup cold water
Instructions
In small bowl stir together undrained pineapple, corn syrup, lemon juice, soy sauce, salt, ginger and pepper. Place chicken skin side down in shallow roasting pan and top with 1/2 pineapple mixture. Bake at 375 for 30 minutes. Turn chicken and top with remaining mixture and bake 30 minutes longer. Remove chicken to platter. Skim fat from liquid in baking pan. Mix cornstarch and water. Stir into liquid in pan. Stirring constantly, bring to boil over medium high heat and boil 1 minute. Spoon sauce over chicken and serve with rice. Bake at 400 degrees for 30 minutes. Turn chicken over and cover with barbecue sauce. Bake another 15 to 30 minutes or until tender. Spoon sauce over chicken pieces and serve.
Ingredients:
2-1/2 to 3 lb. broiler-fryer chicken, cut up
3 tbsp. ketchup
2 tbsp. vinegar
1 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. firmly packed dark brown sugar
2 tbsp. margarine
1 tsp. salt
1 tsp. cornstarch
Instructions
Wash and dry chicken pieces. Combine remaining ingredients, except cornstarch, in a 8 to 9 inch pie plate. Microwave on high for 1 minute or until butter is melted; mix well. Dip chicken pieces in sauce. Arrange sauce coated chicken pieces in 13 x 9 inch flat baking dish. Cover with plastic wrap. Microwave on high 18 to 20 minutes or until tender. Let stand, covered, 4 to 5 minutes. Combine cornstarch and remaining sauce. Microwave at high for 1 minute and drizzle over chicken to serve.
Ingredients:
4 lg. chicken breasts, cubed
1 green pepper, cut up
1 onion, cut up
1/2 to 3/4 c. barbecue sauce
1 to 2 bags Minute Rice, boil-in-bags
Instructions
Put chicken with green pepper and onion in skillet and barbecue sauce and cover. Let simmer about 15 minutes. While chicken is cooking, boil the rice. When done, place rice in center of plate. Make a nest and put chicken in center of rice. Looks nice and tastes great.
Ingredients:
2 or 3 Key Limes
1 tbsp. butter
1 sm. onion, chopped
2 sm. cloves of garlic, minced
1 1/2 c. catsup
3 tbsp. red wine vinegar
6 tbsp. honey
3 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
8 chicken breasts
8 chicken legs
Instructions
Grate rind from the limes then cut the limes in half and squeeze juice into a small bowl and set aside. In a medium saucepan, melt butter and saute onion until transparent, about 2 minutes. Add lime rind and garlic. Saute 1 minute. Add the rest of the ingredients. Bring to boil and stir simmering gently for 10 minutes. Marinate chicken for one hour before cooking. Baste liberally.
Ingredients:
4 lbs. frying chicken, quartered and skinned
Paprika
Cayenne pepper
1/2 c. lemon juice
1/2 c. honey
1 1/2 tbsp. sesame seeds
Instructions
Season chicken lightly with paprika and cayenne pepper. Mix lemon juice and honey and set aside. Place seasoned chicken on broiler rack. Broil 4-5 inches from heat for 15 minutes basting occasionally. Turn pieces over and broil 15 minutes longer, basting occasionally. Combine sesame seeds and 3 tablespoons of honey and lemon mix. Spoon over chicken prior to serving. May be cooked on grill.
Ingredients:
1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. Salt
1/4 tsp. Pepper
Instructions
Put in crockpot in order listed. Stir once. Cook on low overnight or in morning until dinnertime. Remove skin and bones.
Ingredients:
1 c. catsup
4 tbsp. lemon juice
1 tbsp. honey
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
2 tbsp. Dijon mustard
Salt and pepper to taste
6 frozen boiler-fryer chicken thighs,
or any favorite chicken parts
Instructions
Mix all ingredients, except chicken, in crock pot. Add frozen chicken. Cook on high for 8 to 10 hours with lid on. Serve over rice. If desired, thicken sauce with cornstarch. Serves 4.
Ingredients:
1/4 c Water
3 tb Ketchup
2 tb Cider Vinegar
3 tb Brown Sugar — Packed
2 tb Worcestershire Sauce
2 tb Butter Or Regular Margarine
1 tb Lemon Juice
2 ts Dry Mustard
1 t Chili Powder
1 t Paprika
1/3 c Unbleached All-Purpose Flour
1 t Salt
1/4 ts Pepper
6 lb Broiler-Fryers — Cut Up (2
3 pound packages)
Instructions
Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan. Cook, over medium heat, until the mixture comes to a boil, then remove from the heat. Combine the flour, salt and pepper in a large oven-browning bag. Add the chicken and shake to coat well. Place in a shallow roasting pan. Open the bag and pour the sauce over the chicken. Secure the bag loosely with a twist tie and pierce the top of the bag 6 times with a sharp knife. Bake in a preheated 350 Degree F. oven for 1 hour or until tender.
Ingredients:
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Instructions
Place chicken in slow cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at “low” for 6-8 hours.
Ingredients:
1 tablespoon oil
2 1/2 pounds chicken peices
1 medium thinly sliced onion
1, 6 1/4 ounce package stuffing mix
1 cup your favorite barbeque sauce
1/2 cup water
1, 14 ounce can whole kernel corn, drained
Instructions
In large skillet, heat oil. Brown chicken and onion on all sides. Add vegetable packet from stuffing mix, barbeque sauce and water. Bring to boil, reduce heat to simmer, cover and cook 30 minutes, or until chicken is tender. Remove chicken, stir stuffing and corn into skillet. Place chicken on top. Cover and let stand 5 min. Makes 6 servings.
Ingredients:
20-25 wings, cut at the joints; discard the tips
1 c. water
1 c. soy sauce
1 c. sugar
1/4 c. sweetened pineapple juice
1/4 c. corn oil
1 tsp. garlic powder
1 tsp. ginger
Instructions
Mix sauce ingredients. Add wings and refrigerate overnight. You do not need to double the sauce recipe for more wings. Lay flat in broiler pan. Bake at 350 degrees for 45 minutes. Turn a couple times. Serve hot or cold.
Ingredients:
2 tbsp paprika
1 tbsp chili powder
1-1/2 tsp ground cumin
1-1/2 tsp ground cinnamon
1-1/2 tsp garlic powder
1-1/2 tsp dry mustard
1 tbsp sugar
1 pound uncooked chicken breast, boneless and skinless
2 large sweet potato(es)
2 serving(s) cooking spray (5 one second sprays)
1 tsp salt
Instructions
Mix together paprika, chili powder, cumin, cinnamon, garlic powder, mustard and sugar. A few hours before you plan to grill, rub chicken breasts with seasoning mixture. Cover and refrigerate until 15 minutes before you grill. Peel sweet potatoes and slice into 1/3-inch discs. Place in a pot with enough cold, salted water to cover, and bring to a boil over medium heat. Boil for 3 to 4 minutes, then drain and cool. When it’s time to grill, preheat grill, then spray potatoes with cooking spray or olive oil spray and salt them. Place potatoes and chicken on grill and cook until done, about 12 minutes, turning once. The seasoning mixture makes the chicken very reddish in color, so be careful not to cook the chicken too long.
