The secret to juicy poultry is simple – brine your poultry (chicken or turkey) before grilling or baking!
This is the secret that chefs never tell you about. It’s very easy and economical, and requires no special cookware. Continue reading ‘How To Make Brine for Poultry’ »
The main logistical problem with brining is that you need a container that’s large enough to submerge your turkey in the brine, but will fit in your refrigerator or cooler.
The meat and brine solution must be kept below 40 degrees F. at all times. Since brining does not preserve meat, the turkey and brine must be kept refrigerated at all times. Continue reading ‘How To Refrigerate Turkey While Brining’ »
INGREDIENTS:
Jerk marinade (your favorite) 3 cups
Garlic, chopped 3 Tbsp
Thyme, fresh chopped 1 Tbsp
Allspice, ground 1 tsp
Water 1 cup
Scallions, sliced 1/8″ 4 Tbsp
Chicken Wings whole, thawed 5 pounds
Jerk Seasoning Dry* as needed
MARINATING METHOD
Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
Tips Continue reading ‘Caribbean Grilled BBQ Chicken Wings’ »
Ingredients
1 cup balsamic vinegar
¼ cup Dijon mustard
¼ cup honey
4 garlic cloves, minced
3 small shallots, minced
½ tsp kosher salt
½ tsp freshly ground pepper
¾ cup olive oil
Two-3 ½ lbs chickens
Marinate the chicken : In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper. Slowly whisk in the olive oil. Put the chickens in a 2 gallon resealable plastic bag and pour in the marinade. Seal and turn to thoroughly coat the chickens. Refrigerate overnight, turning a few times. Continue reading ‘Smoky BBQ Chicken’ »
Ingredients
2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. Continue reading ‘Zesty Orange BBQ Chicken’ »
Olive Garden is a casual dining American restaurant chain specializing in Italian-American food.
The ambiance of Olive Garden restaurants seeks to replicate an old-world Italian style, utilizing foliage in their décor, stucco walls, and background music consisting of Italian themes. Continue reading ‘HOME COOKING: Olive Garden’s Best Recipes You Can Do At Home – pasta frittata, lasagna, Capellini Pomodoro, fettucine alfredo and more’ »
Ingredients
2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. Continue reading ‘Zesty Orange BBQ Chicken’ »
DO PIAZA CHICKEN CURRY
[A Simple recipe for the ultimate Mughlai dish]
By
VIKRAM KARVE
If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there. Continue reading ‘DO PIAZA CHICKEN CURRY – Mughlai Style’ »
Serves : 4-6
This recipe can be made with any cut of chicken, breasts, drumsticks or chicken pieces threaded onto kebabs.
This sauce can double both as a marinade and as a sauce simply mix the basic ingredients together for the
marinade then separate and use a third for marinade and two-thirds for the cooked sauce.
Ingredients
4-6 chicken breasts
4-6 chicken drumsticks
4-6 chicken breasts cut into chunks and threaded onto kebab skewers
(BBQ sauce)
1 onion (very finely chopped)
1 clove garlic, crushed
2 tbsp oil
2 dsp cider vinegar
1 tsp grainy mustard & ¼ tsp paprika pepper
2 tbsp soft brown sugar
Few drops of Worcestershire sauce
Pinch of salt & pepper
1 large tin tomatoes (400g/14oz) chopped
1 dsp tomato puree
200g/8 oz vegetables (peppers, mushrooms, spring onions)
Method
Trim off any visible skin or fat at this stage, then brush with a little olive oil. Brush the chicken pieces
with the marinade. Begin placing on the barbeque and cook until tender. Turn occasionally and brush with extra marinade. Ensure the chicken is no longer pink before serving. This can be served with the deep southern barbeque sauce.
BBQ sauce
Toss the crushed garlic and onion in hot oil for 1-2 mins. Add the cider vinegar, grainy mustard, pepper, brown sugar, Worcestershire sauce and seasoning cooking for a further 1-2 mins until the sauce almost caramelises.
Add the tin of tomatoes and 1 dsp of tomato puree. Continue to cook for a further 3-4 mins. After cooking this sauce can be cooled and stored in a screw top jar in the fridge for up to 1 week.
At this stage take 1/3 of the mixture and use as a marinade. Take the remainder of the sauce and to this add 1 yellow pepper finely diced 4 oz mushrooms finely diced and 4-6 spring onions finely chopped.
Return to the heat and cook for a further 5 mins. This will give you a wonderful chunky barbeque sauce.
I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.
For a quick and easy meal using the barbecue and chicken, you can create a delicious, healthy and filling meal in next to no time.
Ingredients:
2 tablespoons barbecue sauce
1/2 onion, chopped
1/2 green bell pepper, chopped
1 skinless, boneless chicken breast half – cut into bite-size pieces
1 potato, peeled and cubed Continue reading ‘Barbecue Chicken Sizzlers’ »