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Marie's Recipe Corner
Chicken
Recipes
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Chicken
Recipes
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Easy
Roasted Chicken
Recipe by: Dave Frary
Serving Size: 28
Preparation Time: 0:15
Although this isn't REAL BBQ it is an easy way to cook a
whole chicken on a gas grill.
And you thought gas grills were for
those fat, white legged guys you see in
the neighborhood every Sunday burning steak. This recipe is so
simple that I always wonder why those "Famous"
TV cooks have not demonstrated it. I
call it Easy Roasted Chicken.
Split a whole 3 pound chicken by
cutting up the middle of the breast bone.
Press the chicken flat, and rub both sides, plus under the skin
around the breast,
with the following concoction:
* 6 tablespoons onion powder
* 3 tablespoons sugar
* 3 tablespoons garlic powder
* 4 teaspoons dried thyme flakes
* 4 teaspoons ground cinnamon
* 3 tablespoons ground allspice
* 2 teaspoons ground nutmeg
* 3 tablespoons fresh-ground pepper
* 1 dried habanero chile, chopped fine or 2 tablespoons hot pepper sauce
(optional)
Mix the spices thoroughly in a
bowl. Store remainder in a covered jar in a
cool pantry.
Light both sides of your gas grill
and leave them on high for ten minutes or
until the lava rocks are hot. Shut off one side of the grill
and turn the other side to its lowest setting. Place the
chicken, skin side up, on the off side of the grill.
Close the cover and let it cook for 45 minutes. Raise the
cover and turn the chicken 90 degrees, close the cover and finish cooking
for another 45 minutes. Test the thigh for doneness with an instant reading
meat thermometer. About 180 degrees is okay or pull the wing, it should
come off easily. Remove the chicken from the grill and let it rest for
at least ten minutes before slicing.
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Teriyaki
Chicken Delight
6 Frying Chicken Quarters
2 tb Vegetable Oil
1/4 cup Honey
1/2 cup Teriyaki Sauce
1/2 ts Ground Ginger
2 Garlic Cloves, minced
1/3 cup Medium Dry Sherry
Cut chicken into smaller portions.
Rinse and pat dry. Place in glass
bowl to marinate. In small saucepan combine oil, honey, teriyaki sauce
ginger and garlic. Bring to boil. Remove from heat and add sherry.
Pour over chicken pieces. Cover tightly and refrigerate
overnight, turning once or twice. Grill, beginning skin
side down, 6 to 8 inches from coals; turn every 10
minutes and baste with marinade. Cook for 25 to 30 minutes or
until done and well browned.
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Grilled
Chicken Dijonnaise
1/4 c Vegetable oil
3 tb Tarragon vinegar
1/4 c Fresh lemon juice
2 tb Dry white wine
1/2 ts Freshly ground pepper
1 ts Dried tarragon
6 Skinless, boneless chicken breast halves
4 tb Butter or margarine
2 tb Dijon-style mustard
1. In a shallow dish, combine oil,
lemon juice, and pepper. Add chicken and
turn to coat with marinade.
Marinate, turning occasionally, for 30 minutes.
2. Meanwhile, combine vinegar,
wine, and tarragon in a small non-aluminum
saucepan; boil until reduced to about 2 tablespoons. Reduce
heat to low, add butter and mustard, and stir until
butter melts. Set sauce aside; keep warm.
3. Drain chicken well. Grill or
broil over medium heat, turning once, and
basting frequently with mustard sauce, until just cooked
through, about 5 minutes
a side. Be careful not to overcook chicken. Serves 6.
Prep: 15 minutes Marinate: 30 minutes Cook: 10
minutes
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Grilled
Chicken Breasts with Green Grape Sauce
2 Chicken breasts
1/2 c Grapes; green seedless, halved
1/4 ts Freshly ground black pepper
Sauce: 1 tb Sherry
1 cup Green onion; chopped
1 tb Red currant jelly
1/4 cup Celery; minced
1/8 ts Thyme
1 Clove Garlic; minced
Freshly ground black pepper
1 tb Dry blond roux -to taste
1/2 c Water
Preheat the charcoal grill.
MAKE THE SAUCE:
In a heavy saucepan cook the green onion with the celery and garlic over
medium heat, stirring, until they have rendered their liquid.
Stir in the roux and cook while stirring for 1 minute
more. Add remaining sauce ingredients and simmer for 20
minutes. Meanwhile, rub the chicken breasts with the 1/4
teaspoon pepper. Grill the chicken over charcoal for approximately
12 minutes, turning once.
TO SERVE:
Serve each person one chicken breast with the Green Grape Sauce spooned
over.
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Rosemary
Chicken
1/4 lb Butter or margarine
Freshly ground black pepper -to taste
2 tb Fresh lemon juice
1 ts Dried rosemary leaves
1 Chicken (2 1/2 to 3 pounds),-quartered
3/4 ts Salt
Start fire in grill, placing rack 4
inches above coals (see note). Melt
butter in a 1-quart saucepan over
medium-low heat. Remove from heat; stir
in lemon juice, rosemary,
salt and pepper; set aside until fire is ready.
Place chicken quarters, skin side
down, on hot grill rack; cook, covered
with grill cover, for 15 minutes.
Turn chicken over; cook, covered, for 10
to 15 minutes longer, uncovering occasionally to brush with
rosemary
mixture. Serve when chicken
is golden brown and cooked through.
NOTE: Chicken may be baked in oven.
Heat oven to 450F. Arrange the
chicken quarters, skin side up, in
a baking or roasting pan; bake for 20
minutes. Brush with rosemary mixture; bake for 10 minutes more
until
golden brown and cooked
through.
Makes 4 servings.
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