LIP-SMACKIN' BBQ CHICKEN
The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.
CHICKEN WITH JESSE'S LIP SMACKING SAUCE
Steps:
- Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter.
- In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
- Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered.
- Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
- Chicken:
- Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered.
- Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat.
- Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
LIP-SMACKING PEACH & WHISKEY WINGS
These sweet, spicy, sticky wings are lip-smacking good! -Sue Falk, Sterling Heights, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h35m
Yield 2 dozen pieces.
Number Of Ingredients 12
Steps:
- Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker., Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and, if desired, chives.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 140mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.
JESSE'S SPICY GRILLED CHICKEN BREASTS
Provided by Nina Simonds
Categories Chicken Poultry Marinate Low Cal Backyard BBQ Grill/Barbecue
Yield Six servings
Number Of Ingredients 3
Steps:
- First: Prepare the Spicy Asian Marinade as directed in the recipe. Put the chicken breasts in a bowl, pour in the Spicy Asian Marinade, and toss lightly to coat. Cover with plastic wrap and refrigerate for an hour, or longer if possible.
- Second: Prepare a medium-hot fire for grilling or preheat a gas grill or the broiler. If grilling, brush the rack with olive oil and place the meat 3 inches from the source of the heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through. Alternatively, you can heat a nonstick skillet until very hot over high heat and sear the chicken until done, about 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Cut the chicken meat across the grain into thin slices. Serve with a vegetable and rice or noodles. or use in salads or stir-fried dishes.
LIP SMACKING CHICKEN PILLOWS
The presentation and taste is that of a Very Fine Restaurant. Pamper your loved ones with these elegant pillows filled with flavor making them fit for a romantic Valentines evening. Served over a bed of fresh spinach or rice. Don't forget to remove the string or toothpicks.
Provided by Rita1652
Categories < 60 Mins
Time 45m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
- Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
- Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
- Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
- Coat each bundle with flour then dip into egg then back into flour.
- Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
- In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
- Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
- Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.
Nutrition Facts : Calories 437.9, Fat 20.5, SaturatedFat 6.1, Cholesterol 137, Sodium 228.3, Carbohydrate 24.4, Fiber 1.8, Sugar 1.2, Protein 34.8
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