SHENANDOAH CHICKEN
This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect.
Provided by Kitchen Witch Steph
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet to medium high and add half of oil.
- Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
- Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
- Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
- Brown the chicken until cook and no longer pink.
- Add the peppers and onions back in and then the sauce.
- Cook until sauce is heated through.
- Taste and add more Creole seasoning if necessary.
Nutrition Facts : Calories 458.6, Fat 25.3, SaturatedFat 6.1, Cholesterol 121.1, Sodium 238.4, Carbohydrate 16, Fiber 1.8, Sugar 9.8, Protein 40.6
SHENANDOAH VALLEY BBQ CHICKEN
Traditionally chicken is cooked slowly over a low heat, about 2 feet above real charcoal. Charcoal is started in pits before sunrise and 250+ halves are usually finished about noon. You can do nearly as well over a gas grill but be very careful to minimize flare-ups which will burn the skin. Soaked wood chips wrapped in foil (punch a couple holes) or smoker box will add to the smoky flavor.
Categories Sauces and Dressings Appetizers Entrees Entrees Entrees Sauces and Dressings
Number Of Ingredients 1
Steps:
- Mix the sauce ingredients well. Begin with chicken at room temp and place skin side up on the grill and allow to begin cooking slowly. Turn and baste with sauce allowing it to puddle in the cavity. Turn and baste frequently to prevent burning and to maximize the sauce flavor in the meat. Slower is better for this recipe. The chicken should be completely done and the leg joint should break easily. Skin will be lightly browned and not burned if you are careful with the grill. You can serve immediately, but taking the next step will infuse more flavor. Place each half of hot chicken on a piece of aluminum foil, sprinkle with more sauce, and wrap tightly. Pack the halves together in a cooler or low oven to keep warm for about 30 minutes. The chicken will steam making it moist with even more flavor. To reheat a foil wrapped half - open foil and put 1 tablespoon of sauce, or just use a tablespoon of cider vinegar, in the cavity. Rewrap and warm in oven. It will taste almost hot off the grill.
VIRGINIA BARBECUE CHICKEN
Summer Saturdays in Virginia are filled with the smell of this chicken. It is the chicken that all the churches, boy scouts and other organizations fix for fund raisers. It is one of our favorite ways to grill chicken legs or halves. It works really well to grill the chicken and then eat later cold too. Great for a picnic!
Provided by Marg CaymanDesigns
Categories Chicken
Time 40m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.)
- Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night.
- Grill over very medium coals until pieces test done, basting often.
- It works best if you use a grilling pit and allow it to slow cook for a couple hours.
Nutrition Facts : Calories 202.8, Fat 21.9, SaturatedFat 2.9, Sodium 466.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2
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