Grilling up a family pack of thighs tonight with garlic-teryaki marinade for the basting sauce.
I can eat those things like popcorn.
Grilling up a family pack of thighs tonight with garlic-teryaki marinade for the basting sauce.
I can eat those things like popcorn.
...---...
It's all about the thigh for me nowadays! My latest is the simple Italian dressing marinade.
My mother is frying her secret recipe chicken for my birthday present tonight! With mashed potatoes, chicken gravy, biscuits and sweet corn. Best present I will receive.
I did thighs and drumsticks with a jerk marinade I bought and added to the other day, it was quite tasty
That sounds so good. Save me a seat, I'll be there in 4 hours LOL. Really, you should share some of your mexican food recipes. I've seen pics of some of the meals you've created and they look heavenly!Originally Posted by badart
My husband threw some of these on the grill the other night. We gave the recipe 5 stars. I'm not sure if this link will work or for how long. BBQ Chicken Legs in a Whiskey Dipping Sauce. Anything from Cuisine at Home, Cook's Illustrated or America's Test Kitchen is always spot on.
http://www.cuisinerecipes.com/2011/0..._campaign=4896
Mopar...Good call...I'm been makin' that stuff for years...Cheap, quick, and yummy...
My major malfunction is...I want the people I love and respect to live forever...The problem is...Life don't work that way...
P.S. Questions, comments, death threats, invitations to a pigs bris, my number is still (317) 809-4483
I'm lucky...There's a joint down the street that makes jerk chick as good as Jamaica...Nine bucks for the whole chick, and 5 minutes from chick joint to my table...
A favorite of mine is spatchcock chicken. Split it, season it to the nads with anything and everthing in the cupboard, blast it in the oven until crispy, and finally throw it on the grill to finish.
Half bird per serving.
Need a name and address Jack. Will be in town for the Brickyard.
So, when you're grilling chicken, do you pre-boil it? Or just marinate? Does it make a difference whether it's boneless or not? We mostly get things like leg quarters and I've been dying to try barbecuing. Got a couple of bottles of Sweet Baby Rays.
TrackForum Pick 5 2013 Point Standings
"Dogs flew spaceships! The Aztecs invented the vacation! Men and women are the same sex! Our forefathers took drugs! Your brain is not the boss! Yes! That's right! Everything you know is wrong!"
Brian's Wish * Jason Foundation
I realize that question wasn't for me, but I just wanted to put in my 2 cents.
badart: I'll stop in and get a business card...It's hard to find, unless yer' lookin' real close...
We love the Crazy Uncle Jesters wing sauce with Jolokia peppers. It's very creamy yet has some pretty good heat to it.
to make chicken we usually just season with a rub. Usually Yardbird. Then stick on the grill. Most of the time it's beer can style with pineapple juice, apple juice, or Oliver's Blackberry wine.
Jason
I want chicken I want liver meow mix meow mix please deliver
Thanks Jack! Hope all is well!!
What snow says, plus...
Bone-in takes longer to cook, so watch your heat. Bone-in anything is juicier and better flavor.
Tyler Florence has a leg quarter recipe that rocks! Look for ultimate recipe or something like that. Grill first, then into the oven to finish.
I do like boneless breasts marinaded in teriyaki sauce, grilled, then served up as a chicken ceasar salad.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
James...just be sure you have a safe area on your grill. Chicken really flares, so be prepared to move it around to keep from charring. But at the same time, a little char means a lot of flavor.
It's hard to find, but see if your store has A1 Chicago Steakhouse marinade. It is SO good on bird.
^ good point. I learned the hard way to trim the extra fat off of chicken. If there is a chunk, just trim it away because no one is going to eat it and it becomes fire fuel real fast as it melts.
I set a turkey on fire one year by not trimming the fat out from around the neck cavity. Smoke was really impressive and talk about crispy skin. Oops!
Two days ago, we grilled skin-on, bone-in breasts that just had salt and pepper on them. Let them cool, then removed from the bone and sliced thin.
Toasted some ciabatta bread and slathered it with an aioli. Then layered on arugula, sun dried tomatoes, crispy pancetta, shaved parma cheese, sliced chicken and more arugula.
Served with Kettle chips and a Cote du Rhone. It was really tasty. Leftovers rocked too.
I use chicken tenderloins a lot, especially when I'm making my chicken/noodle soup (and it is GOOD...got the recipe from my "Down Home With the Neely's" cookbook) or in other recipes (ie: www.campbellkitchen.com) etc..... They do save a lot of time when you have to cut/chop/dice chicken for recipes, IMO
going in for a whole bird on the grill tonight...no smoke, just letting the bird show off on it's own.
Cool... I love playing the Family Feud... has any body said France yet?
"Ride The Barrel & Get Pitted... So Pitted."
Are you PWI at 9:27am?
Dang am I up that late?
One of my favorite chicken recipes...
Chicken Tetrazzini
Serves 8
Ingredients:
3 to 4 cups cooked chicken
salt and pepper
8 ounces fine noodles or spaghetti, cooked and drained
6 tablespoons butter
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 cup light cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/3 cup grated Parmesan cheese
paprika, optional
Preparation:
Preheat oven to 425°.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden.
In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt.
Stir until smooth; add chicken broth and cream.
Cook, stirring, until sauce is thickened.
Add chicken, cooked mushrooms, and sherry; heat through.
Place noodles or spaghetti in a buttered baking dish; pour on sauce.
Top with Parmesan cheese and sprinkle with paprika.
Bake at 425° for 15 to 20 minutes, until hot and bubbly.
Make it your own & add peas/broccoli/veggies/cayenne powder, etc to taste.
If it doesn't rain this evening I'm doing thighs on the grill and finishing with Iron Chef General Tso's glaze.
We did a new BBQ Chicken recipe yesterday. It was a Neely's recipe for Honey BBQ Chicken.
Marinated a whole cut-up chicken overnight in an orange, dijon marinade. Then on the grill at a pretty low and slow temp, then in the last minutes, kept bushing on a honey, orange glaze.
It turned out really well. Give that one a 5/5!
I admit it - I looked at your "Location" under your handle after I read this.
The reality is the numbers are dropping yet you call the deal 'ahead of its time'. The only end result that can be drerived from that is the series will be broke 'ahead of its time'.
Thighs are great for the grill. Enough fat to keep them juicy, but not greasy.
My easy fall back is to go boneless, wrap them in bacon, and use a soy sauce and brown sugar baste.
Mix equal parts of Soy Sauce and Brown sugar then brush it over the bacon wrapped thighs
Throw the thighs on a HOT grill and sear the basting sauce into the bacon, about a minute or two a side.
Drop the temperature down to low and then just cook 'em slow for about 20 minutes to a half hour (use a meat thermometer)
Turn every 5 minutes and start basting at about 15 minutes
...Always follow the money
Making a pile of chicken paprikash this weekend.
Placed over some GB&D spaetzel should be close to my Grandmother's (although she used a Hungarian noodle I can't pronounce or spell...). My Sister told me that our Brother makes it the best now that Dad is gone so I'm up for the challenge!
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