In large resealable plastic food storage bag, combine dressing, ketchup, oregano and pepper; add chicken.
Turn bag to coat chicken with marinade; seal bag and refrigerate 8 hours or overnight.
Heat oven to 425\u00b0.
Transfer chicken to roasting pan. Skin side up.
Discard marinade.
Roast until meat is not longer pink near bone, 40 minutes, covering loosely with foil if skin is browning to quickly.
Let stand for 5 minutes before serving.
Arrange boneless, skinless chicken breasts in bottom of baking dish.
Sprinkle a fair amount of salt, pepper, garlic powder and brown sugar onto chicken breasts.
Pour BBQ sauce over seasoned chicken.
Let stand for 1 hour.
Bake at 375\u00b0 for 30-40 minutes. Serve over steamed rice.
Toss chicken strips with barbecue sauce.
Spoon evenly onto crackers.
Top each with one cheese slice.
Place six topped crackers on microwavable plate.
Microwave on High 15 to 20 seconds or until cheese begins to melt.
Repeat with remaining topped crackers.
Sprinkle with green onions.
Best served hot, right out of the microwave.
Marinade chicken in zesty Italian dressing for 2 hours.
Simmer vinegar, margarine, and worcestershire sauce on range until margarine is melted.
Place chicken breasts on medium high grill. Baste with vinegar mixture throughout grilling, approximately 25 minutes.
When knife pierces easily, chicken is ready to eat. D-EEE-licious!!
Generously spread BBQ sauce over pizza crust.
Sprinkle with chicken, then add
rings of onion.
Evenly cover with grated gouda and sprinkle lightly with cilantro.
Bake at 450\u00b0 for
10 minutes or until cheese is melted then put under the broiler and let it brown slightly.
1. Rinse chicken and pat dry.
2. Rub oil on skin, put salt and pepper or season salt in
cavity & outside skin. Stuff cavity with onion and
garlic.
3. Cook on grill 45-60 minutes at 350\u00b0 until juice is
clear, not red at thigh.
Brown chicken in large skillet.
Stir in BBQ sauce and water. Cover, cook over medium-low heat for 20 minutes or until tender. Stir in rice and corn.
Cover, reduce heat and simmer for 5 minutes.
Roll pieces of chicken in flour and fry till brown.
CHICKEN~.
Brush the chicken with the soy sauce.
Special Equipment: I use a mortar& pestle, however a heavy bowl and the end of a rolling pin does the trick too.
Mix marinade ingredients using mortar and pestle and give a bit of a thump or 3 to bruise rosemary& lemon rind.
Place chicken and marinade in a ziplock bag (removing any air pockets) massage and refrigerate overnight.
Preheat BBQ to Medium to Medium-High.
BBQ chicken for approximately 25 minutes (or until done)- turning regularly.
Squeeze a lemon half over chicken with each turn.
Serve with salad.
Enjoy!
Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time too much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until cheese melts.
Add sliced green onions and serve.
Place chicken breasts in crock pot with enough water to cover and simmer several hours. Remove chicken from crock pot and discard broth. Debone and shred chicken. Mix in sauce and serve on hamburger buns.
Brown meat on all sides. Put B.B.Q. sauce into slow cooker. Set on high and add 2 bottles of water, stir, then add meat to mixture. Sprinkle onion over and around sides of meat and top with the onion soup mix. When mixture begins to boil, turn down to low and cook for 10 hours. This roast will fall to pieces and melt in your mouth.
Spread bar-b-q sauce evenly over pizza crust. Top with sliced chicken breasts. Place red and yellow peppers rings over the chicken. Spread Monterey Jack on top of pizza. Bake in 350F oven for 20 minutes.
Pat Dry the chicken. Sprinkle the smoked paprika over both sides, add a dash of oil on both sides rubbing the paprika well over the chicken.
Grind the Barbecue spices (not ground spices - but the kind that come in a bottle with the grinder attached) over both sides of the chicken, rub in with the back of a spoon.
Pre heat the George Forman grill on maximum, and cook for just 4 minutes.
Beat eggs, add oil and beat again.
Mix in rest of ingredients.
Add chicken pieces and marinate in refrigerator over night.
Makes 6 chicken halves.
Cook onion in butter until clear
mix sugar, Ketup , vinger and worshire sauce
add to butter and onions
add chicken.
cook for 1hr.
Mix all ingredients.
Pour over raw chicken and marinate. Best if grilled over an open-pit fire, but can be used for baked chicken with oven at 375.
Combine ingredients (except chicken and 1/4 cup water) and bring to a boil. Simmer for 10 minutes.
Pour 1/4 cup water in bottom of a shallow pan. Lay chicken tightly in the pan.
Pour sauce over chicken.
Bake at 275 degrees for 2 1/2 to 3 hours uncovered. Turn chicken halfway through.
Mix oil and margarine together in a baking tin.
Place salted, skinless chicken pieces in oil and margarine mixture. Cover and bake for 1 1/2 hours in a 350\u00b0 oven.
When cooked, skim off the grease and chicken fat.