Barbecue Jack Chicken Food

PEPPER-JACK CHICKEN WITH SUCCOTASH

Steps:

• Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
• Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash

JACK'S BBQ CHICKEN

Steps:

• Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
• Preheat the oven to 300 degrees F.
• Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
• Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
• Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
• Combine all ingredients and mix well.

BARBECUE JACK CHICKEN

Steps:

• 1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce.

BLACK JACK CHICKEN BREASTS ON THE GRILL - CIA

Steps:

• MARINADE:.
• Combine ingredients in a zip-close bag. Add chicken pieces and seal the bag, pressing out the air. Let marinate in the refrigerator for at least 2 and up to 12 hours.
• BARBECUE SAUCE:.
• Heat the vegetable oil in a heavy 2-quart saucepan over medium heat.
• Add the onion and garlic and saute until translucent, about 3 minutes.
• Add the chili powder ingredients (paprika, oregano, cumin, turmeric, garlic powder, and cayenne), and the minced jalapeno, and saute for 1 minute.
• Add the tomato paste and cook, stirring constantly, for 2 minutes.
• Add the rest of the BBQ sauce ingredients and simmer, stirring occasionally, for 10-15 minutes.
• Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.
• COOK CHICKEN:.
• Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
• Remove the chicken from the marinade, letting any excess drain off.
• Season chicken with remaining salt and pepper.
• Grill chicken over direct heat until marked on all sides, about 3 minutes per side.
• Finish cooking the chicken over indirect heat, covered, turning every few minutes and brushing with the barbecue sauce, until the chicken is cooked through (165F/74C) and the juices run clear, 10-15 minutes more.
• Serve on a heated platter or plates.