Preheat oven to 350\u00b0F.
Coat chicken in olive oil, season then truss with butcher's twine. Place in a roasting pan and roast for 1 hour.
Meanwhile, in a saucepan, simmer garlic, mango nectar, barbecue rub, enchilada sauce and chipotle over medium heat for 5 mins, stirring occasionally. Brush 1/2 glaze over chicken and roast for another 15-30 mins, until a thermometer inserted into the thickest part of the thigh reads 165\u00b0F. Brush with remaining glaze before serving. Garnish with mango, jalapeno and cherry tomatoes.
Preheat grill for indirect cooking. In a bowl, combine peach preserves, ketchup, soy sauce, mustard and vinegar.
Place each rack of ribs on extra wide sheets of heavy duty foil. Rub racks with barbecue rub. Turn racks bone-side-up. Crimp foil to seal. Grill for 2 hours 15 mins over indirect heat. Remove ribs from foil. Brush with peach basting sauce. Grill for 15 mins, turning once. Let ribs rest for 15 mins before cutting.
over the chips, soak them for 1 hour and drain.
f espresso rub. Set aside.
Rub the remaining espresso rub all sides
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
illet with lid.
Add chicken breasts. Return broth to a
Clean chicken (moist, damp).
Mix in bowl Shake 'N Bake seasoning with crushed barbecue chips.
Place chicken in mixture, then put in Pam sprayed casserole dish; with extra mixture, cover over chicken again.
Bake at low 250\u00b0 to 300\u00b0 (not high; will burn chips) for 40 minutes.
Mix all first 6 ingredients together and then add Barbecue Rub to taste.
Mix all sauce ingredients in a saucepan and bring to a boil.
Reduce heat and simmer 15 minutes.
Mix all of the rub ingredients together.
Spread rub all over chicken.
Grill chicken basting frequently with apple juice to keep juicy.
In the last 5 minutes of cooking, brush chicken with the BBQ.
Serve remaining sauce on side.
enter of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
For Chicken:
In a shallow baking
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
lose bag. Add chicken pieces and seal the
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a
>rub of vegetable oil will work just as well).
Place chicken