Chef John's Barbecue Chicken

Ingredients

• Servings: 6
• 1 whole chicken, into halves
• 1/4 cup rice vinegar
• 2 tablespoons barbeque sauce
• 2 cloves garlic, crushed
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup barbeque sauce, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• whisk rice vinegar, barbeque sauce, and garlic together in large bowl. place chicken in bowl and turn to coat chicken in the marinade. arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Chef John's Grilled Game Hens

Ingredients

• Servings: 4
• 1 jalapeno pepper, seeded
• 1 habanero pepper, seeded
• 4 cloves garlic
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• 2 cornish game hens, halved lengthwise
• 1 pinch salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• blend jalapeno pepper, habanero pepper, garlic, vegetable oil, vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• place halved hens in a large bowl. pour marinade over the chickens and turn to coat completely. cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• preheat an outdoor grill for medium heat and lightly oil the grate.
• remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. discard remaining marinade. season skin-side of hens with salt.
• cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

fiesta chicken from uncle ben's®

Ingredients

• Servings: 6
• nonstick cooking spray
• 3 cups water
• 1 1/2 tablespoons chili powder
• 1/4 cup chopped cilantro
• 3/4 cup salsa (mild)
• 3/4 cup red pepper, diced
• 1 cup chopped onion
• 3 cups uncle ben's® fast & natural™ whole grain instant brown rice
• 6 chicken breast halves
• 1 cup corn kernels, frozen or canned

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• cut chicken breasts into 1/2-inch strips.
• spray a 10-inch skillet with a nonstick spray and heat over a medium heat until hot. add the chicken and red pepper, cook until chicken is browned and fully cooked.
• add the onion, cook for 30 seconds. add the water, rice, chili powder, corn and salsa; simmer for 10 minutes until rice is done.
• serve chicken over the rice with chopped cilantro.

Pickle Brine Chicken

Ingredients

• Servings: 2
• 1 1/2 cups dill pickle juice, or more to taste
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 large skinless, boneless chicken breast halves
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
• cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Angry Bird Bar-b-cue Chicken And Sausage

Ingredients

• Servings: 8
• 1 pound andouille sausage, sliced
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (3 pound) rotisserie chicken, boned and shredded
• 1 (20 ounce) bottle barbeque sauce
• 1/4 cup water
• 1 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• brown the sausage in a skillet over medium heat. place the cooked sausage in a bowl and set aside.
• return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the peppers, chicken, sausage, and barbeque sauce. pour in the water and simmer for 20 minutes. add the cilantro just before serving.

leftover chicken a la king

Ingredients

• Servings: 4
• 1 cup diced, cooked chicken meat
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 1/2 cups chicken broth
• 2 teaspoons cornstarch
• 1 (5 ounce) can evaporated milk
• salt and pepper to taste

Recipe

• combine chicken, vegetables and broth or in a medium saucepan over medium low heat. stir all together and let simmer until heated through.
• in a small bowl beat cornstarch into evaporated milk and add to chicken mixture. reduce heat to low and cook, stirring constantly, until thickened. season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. serve hot.

Chicken Pineapple Fajitas

Ingredients

• Servings: 8
• 8 (6 inch) flour tortillas
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 2 small red bell peppers, cut into strips
• 2 teaspoons jamaican jerk seasoning
• 1/8 teaspoon ground black pepper
• 4 slices canned pineapple, chopped
• 1 tablespoon vegetable oil
• chopped fresh cilantro
• lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat an oven to 350 degrees f (175 degrees c). wrap the tortillas in aluminum foil and heat in the oven.
• combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. heat a large skillet over medium-high heat, and coat with cooking spray. add the pineapple and cook until brown, about 4 to 6 minutes. remove the pineapple from the pan and set aside.
• return the skillet to the stove and heat the vegetable oil. add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. stir in the cooked pineapple. serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.