Grilled Chicken Penzeys Food

GRILLED CHICKEN {PENZEY'S} RECIPE

Steps:

• In a large baking pan, combine beer, teriyaki sauce and seasonings. Stir to combine. Wash and dry chicken and trim off any fatty bits. Add chicken wings and chicken breasts to the marinade, cover with aluminum foil and refrigerate overnight. You can also use 2 large bowls and cover with plastic wrap. Put smoked wood chips in a pail of water and soak them for at least 2 hours before putting them on the charcoal. Wrapping loosely in foil and poking holes in the foil is an easy way to use wood chips. Grill bone-in chicken breasts over indirect heat 40 minutes, turning once. Add chicken wings for the final 25 minutes, turning once. If using boneless/skinless breasts, start them at the same time as the wings. Watch carefully, sometimes it only takes 15 minutes to cook.

PENZEYS TANDOORI-STYLE GRILLED CHICKEN

Steps:

• Combine everything in a zip-lock bag and marinate in the refrigerator for 2-6 hours.
• Grill or cook in oven.
• If using oven; brown chicken in oven-proof pan and transfer pan to 350 degree Farenheit oven. Cook for 11-13 minutes.
• Enjoy!

PENZEY'S TENDER CHICKEN

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.