Place chicken in a bowl and mix with 1/4 c BBQ sauce
o 350 degrees.
Slice chicken into strips and salt and
nd cube (small cubes) one chicken breast (I use kitchen scissors
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Combine the juices of lemon and lime, divide in 2 equal parts.
Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
Preheat oven to 350\u00b0, spray 9x13 baking pan with cooking spray.
Combine catsup, male syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
Smother with remaining sauce.
Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160\u00b0.
Put chicken, water, Worcestershire sauce, vinegar and cumin in crock pot and set to low. Cook 6 hours.
Drain juices.
Shred chicken right in crock pot using two forks to pull apart.
Pour in BBQ sauce and stir to combine. Cook on low for an additional hour.
Serve on buns with coleslaw!
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
Remove skin from chicken and shred meat. Combine chicken with lychee, green onion, coriander, mint, eschalot and half the peanuts in a bowl.
Combine plum sauce, fish sauce, vinegar, luime juice, sugar, garlic ginger and chili in a small bowl and sitr until sugar dissolves.
Pour dressing over salad and gently toss to combne. Scatter over remaining peanuts and top with extra coriander sprigs.
Season chicken with salt and pepper.
Brown chicken in oil and drain fat.
Combine remaining ingredients; pour over chicken.
Cover; and simmer 45 minutes or until chicken is tender, basting several times.
whisk all ingredients but chicken.
put chicken in container, pour mixture over chicken to cover.
marinate overnight (the longer the better!).
Cook on the grill over fairly high heat. This helps seal in the moisture. It takes about 30 minutes but will vary as situations differ.
Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer.
Gently, make thin slits on the chicken drumsticks.
Marinate them with the above prepared ground paste.
Cover and refrigerate overnight{or for 24 hours}.
Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes.
Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks.
Garnish with green chillies and cashewnuts.
Serve!
In a large resealable bag, combine 3/4 cup marinade with the chicken.
Turn to coat.
Seal the bag and marinate the chicken in the refrigerator for 30mins to 1 hour.
Meanwhile, combine remaining 1/4 cup marinade with the syrup, set aside.
Remove chicken from marinade and discard the used marinade.
Grill chicken 10 minutes or until cooked completely, brushing with marinade/maple syrup mixture.
In a bowl, combine the chicken, BBQ sauce and jalapenos (if using).
Slightly heat mixture in microwave if you'd like.
Divide the mixture evenly among buns.
Great with coleslaw, potato salad or kettle chips!
EAT!
Process marinade ingredients in food processor until it forms a coarse paste.
Marinate chicken at least 4 hours, or preferably overnight.
Barbeque chicken slowly over low heat until done as you like (about 1 hour for myself). You can baste periodically with remaining marinade if you like. Smoking with mesquite chips adds a variation.
In a small bowl, combine beer, salt, pepper, lemon juice, hot pepper sauce, orange extract and peel, brown sugar, and molasses; blend well.
Place chicken in a shallow pan or use sturdy zip lock style bag.
Pour marinade over chicken.
Cover or seal and refrigerate several hours or overnight.
Drain marinade from chicken; reserving marinade.
Prepare grill and cook pieces about 45 minutes or until tender, truning and basting often with the marinade.
Mix chicken, bbq sauce and vinegar in a small bowl and set aside.
Cut open a roll and put some of the chicken, the cole slaw and then top with warm onion rings.
inse, drain, and dry the chicken livers on paper towels. (Season