Easy Chicken Breasts
We have carried Dennis’ Pineapple BBQ sauce for many years and found that Dennis who is an excellent chef, shares recipes for his products. We love his products, have for a long time now, and just wanted to share this simple recipe for easy chicken breasts. If you want to grill these, make sure you do it low and slow as the BBQ sauce will burn under high heat. No shame in doing it in the oven either, enjoy and thanks to Reva Foods LLC for the recipe!
4 – 6 oz. Chicken breasts
. Place chicken breasts in food safe plastic bag.
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This is almost a weekly meal in our house. It’s a healthy meal that everyone eats and doesn’t take too long to cook. After you’ve made it once, you’ll never purchase a grocery store rotisserie again! The Grill Friends Porcelain Chicken Sitter Stand heats up and gives way to a moist tender chicken on the inside and yummy crispy skin on the outside.
1 4-5 pound roasting chicken, preferably Amish or Kosher or Organic
3 tablespoons of favorite dry spice rub recipe, divided
Kosher salt and freshly-ground pepper
Liquid to fill Chicken Sitter; water, apple juice, beer, white wine
Grilling Method: Indirect/Medium Heat
Remove neck and giblets and pat dry chicken with paper towels.
Brush chicken all over with oil and season with 2 tablespoons dry rub or simply salt and pepper. Set aside.
Fill Chicken Sitter about ¾ of the way full with any liquid, beer, water, apple juice, white time. Also sprinkle one tablespoon of dry rub inside the Chicken Sitter as well. Place Chicken Sitter in center of cooking grate and move legs apart so the body cavity slides over the top of the Chicken Sitter. The chicken will appear to be “sitting” on the grate.
Cook chicken for 1 – 1½ hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh. Remove from grill and let rest for 10 minutes before carving.
Note: When removing from grate, be careful not to spill contents of Chicken Sitter, as it will be very hot. Use a pair of locking tongs and grab the bottom of the beer can and place on a platter or cutting board to cool.
Recipe adapted from www.elizabethkarmel.com
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Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint
Anyone who know’s Grilling knows that Guy Fieri knows his way around the grill. So when we say this recipe of the week from the Food Network site, we wanted to make sure that we shared some of Guy Fieri’s chicken wings with all of you. You can access the full site here. Or, read on below for this awesome Smoky Grilled Chicken Wing Recipe courtesy of Guy Fieri and the Food Network!
- 1/4 cup kosher salt
- 1 tablespoon honey
- 4 cloves garlic, peeled and smashed
- One 1-inch piece of ginger, peeled and smashed
- 5 pounds chicken wings, separated at joint, tips discarded
Quick Pickled Red Chiles and Dates:
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced
- 4 to 5 scallions, cut thinly on the bias
- 1 Fresno chile, halved lengthwise and finely sliced
- Canola oil, for grilling
- Kosher salt and freshly cracked black pepper
- 3 tablespoons smoked paprika
- 2 tablespoons toasted sesame oil
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 1/4 cup lightly packed fresh mint leaves, chopped
Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings.
Once the wings have brined, drain and set out on kitchen towels to dry well.
Prepare an outdoor grill with zones for direct and indirect heat. Wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. When done, remove the wings to a large bowl.
Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.
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Mrs. Dog’s Jamaican Jerk Marinade is a product that we believe in and feel that this is a product that is worth buying. We added this product and Mrs. Dog provided a whole set of recipe’s that work well with her marinade. Here is a recipe that works well on all chicken parts, especially chicken wings!
- 5 lbs. chicken wings
- 5 tablespoons olive oil or canola oil
- 5 tablespoons Mrs. Dog’s Jamaican Jerk Marinade
- 2 cups finally grated Parmesan Cheese
- In a large bowl mix oil and jerk marinade. Add Wings. Mix and marinate the wings overnight if possible. The longer you marinate the chicken, the spicier it will taste. Add cheese and mix well. If you have the time, out the cheese into a bowl and roll each wing in it.
- Oven Method:Bake the wings on a greased sheet pan at 375F for about 40 minutes turning one if necessary. Grill Method: Place the wings on the grill using a medium indirect cooking method, so that the wings are not directly over the coals. Let them stay on the grill for around 30 minutes and then at the end, place over the coals and watch closely so that you crisp the skin, but not burn it.
- You can cook these in advance and the reheat to serve.
Mrs. Dog’s Jamaican Jerk Marinade is a fat-free marinade which is excellent on your favorite meat, game, seafood or poultry. Each jar contains enough jerk marinade to make up to twenty four (24) pounds of meat. It can be added to burgers, soups, dips, omelets or veggies. ‘Jerking’ is a unique Jamaican; a centuries old tradition begun by Arawak Indians to flavor and preserve meat. It was slowly cooked over a pimento wood fire which helps jerked foods to become tender, while exploding with heat & flavor.
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Ya mon! Sometimes when the weather starts to get you down, it is time to heat up your BBQ with some Jamaican Jerk Chicken, Rasta style! Nantucket Off-Shore Rasta Rub is an easy way to get the party going with a simple recipe.
2 Tablespoons Rasta Rub
1 Tablespoon Extra Virgin Olive Oil
Juice of one lime.
1 LBS Peeled and de-veined shrimp or 1# boneless, skinless chicken breasts
2 Tablespoons Fresh Chopped Cilantro
- Mix olive oil and lime juice in a bowl.
- Toss Shrimp or chicken in and coat with the mixture.
- Add Rasta Rub and cilantro, toss again to until coated evenly.
- Let marinate for up to 20 minutes.
- Grill shrimp over medium direct heat until cooked thoroughly (5-10 Min for Shrimp, 15-20 Min for Chicken)
Serve over Pasta or with Red Beans and Rice.