Chicken And Poultry Recipes

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Honey Barbecued Chicken Recipe

BASTING SAUCE:

6 tbsp Honey, 8 tbsp if necessary
3 tbsp Tarragon or white wine Vinegar
1 tsp Curry powder
1 tsp Dried tarragon
2 x Chickens, each 3 lbs
Salt and pepper

In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans - filled with water or stock (you can also add a splash of white wine on the lava rocks. Preheat barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath. Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185'F. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving. Serves six to eight.


Hot 'n Spicy Barbecued Chicken Recipe

1 cup catsup
1/4 cup Firmly packed brown sugar
1/4 cup Lemon juice
1 tbsp Worcestershire sauce
2 tsp Water
1/2 tsp Dry mustard
1/8 tsp Garlic powder
1/8 tsp Hot sauce
1 tsp Paprika
1 tsp Pepper
1/2 tsp Dry mustard
1/4 tsp Garlic powder
8 Chicken breast halves, -skinned/boned

Vegetable cooking spray Directions: Combine first 8 ingredients in a 1-quart measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set aside. Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves, and set aside. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on each side or until done, basting occasionally with catsup mixture.


Hot Barbecued Chicken Recipe

1 Chicken (3 lb)
Juice of 1-1/2 lemons
2 Cloves garlic, (see note)
1 tbsp Fresh ground black pepper
2 tbsp Ground cayenne pepper
1 tbsp Paprika
2 tbsp Melted butter

NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt.

Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn.

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