Sunshine Barbecue Chicken Food

SUNSHINE BARBECUE CHICKEN

Steps:

• Preheat oven to 350º Shake flour in oven bag; place in a 13x9-inch baking dish.
• Add barbecue sauce and orange juice to bag.
• Squeeze the bag to blend ingredients.
• Add chicken to bag.
• Turn bag to coat chicken with sauce.
• Arrange chicken in an even layer.
• Close bag with nylon tie; cut 6 half-inch slits in top.
• Bake until chicken is tender, 45 to 50 minutes.
• To serve, stir sauce and spoon over chicken.

BRAD TURNER'S SUNSHINE BARBECUE CHICKEN

Steps:

• Preheat the oven to 450°F.
• Season the chicken pieces with salt and pepper, the garlic powder, and the Italian seasoning. Refrigerate while you make the sauce.
• Combine the onion, green onions, bell pepper, celery, and garlic on a rimmed baking sheet. Drizzle with the olive and sesame oils, season with salt and pepper, and toss. Roast until tender, about 10 minutes. Set aside to cool slightly.
• Reduce the oven temperature to 350°F.
• Whisk the mustard, brown sugar, sesame seeds, and ginger together in a medium bowl. Stir in the warm vegetables and allow to sit for at least 30 minutes before using. Set half the sauce aside for serving.
• Heat a grill to medium-high. Grill the chicken pieces, flipping them once, until nicely marked, about 5 minutes per side.
• Transfer the chicken to a rimmed baking sheet, baste well with half of the sauce, and bake, basting frequently, until a meat thermometer inserted into the meat reads 165°F, about 15 minutes. Serve with the reserved sauce and the potato salad.
• Preheat the oven to 375°F.
• Put the potatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste, the cayenne pepper, and the garlic powder. Roast until tender, about 35 minutes. Set aside to cool slightly.
• Combine the mayonnaise, mustard, relish, and 3 of the chopped eggs in a large bowl. Toss the potatoes with the dressing. Garnish with the remaining chopped egg, and a pinch of cayenne pepper for good measure.

SUNSHINE CHICKEN

Steps:

• Preheat oven to 350. Arrange chicken, skin side up in a 12 by 8 inch baking dish. Season with salt and pepper. Bake for 45 minutes.
• In a medium size saucepan, mix cornstarch and sugar. Stir in broth, orange juice, brandy, vinegar, orange zest and tarragon.
• Cook, stirring, over medium heat until sauce boils and thickens, about 3 minutes.
• Stir in orange and grapefruit sections.
• Spoon sauce over chicken. Return to oven for 15 minutes longer, until chicken is fork tender.

SUNSHINE CHICKEN

Steps:

• Arrange chicken in a slow cooker; set aside.
• Combine remaining ingredients and brush over chicken.
• Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours.