Bakers & Chefs 9905TB Assembly & Operating Instructions - Barbecued Chicken
Bakers & Chefs Recipes
PAGE 31
BARBECUED CHICKEN
Another backyard favorite, this recipe includes an easy to make - sweet and spicy sauce.
Makes 4 servings.
Ingredients:
1/2 cup ketchup
1/4 cup orange marmalade
1 tablespoon vinegar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
Prepare sauce in a cooking pan on grill
di-
rectly over a low to medium heat. Combine
ketchup, marmalade, vinegar, celery seed, chili
powder and hot pepper sauce. Leave the cooked
sauce in the pan - and remove from heat until
chicken is prepared.
Wash chicken and dry with paper towels. Turn
outside burners on medium and place chicken
pieces (bone side down) on center cooking grid.
Close hood and cook indirectly for 1 hour or until
chicken is no longer pink. Brush occasionally
with sauce. Remove chicken from grill once
cooked, then place cooking pan with sauce into
center of grill and reheat. Pour warmed sauce
over chicken and serve.
SOUTHWEST CHICKEN BREASTS
This popular recipe can easily be a grilled chicken salad! Slice chicken into small strips and place them on
top of shredded lettuce with avocado mixture as dressing and topped with cheese!
Makes 6 servings.
Ingredients:
1/4 cup dry white wine
2 tablespoons olive oil or cooking oil
2 teaspoons snipped fresh tarragon or
1/4 teaspoon dried tarragon, crushed
1/4 teaspoon salt
6 skinless, boneless chicken breast halves
2 avocados, pitted, peeled and chopped
1 tomato, chopped
1 clove garlic, minced
2 tablespoons finely chopped seeded
green chili peppers of your choice
2 green onions, finely chopped
1 tablespoon snipped fresh cilantro
1 tablespoon honey
1 tablespoon lemon juice
For marinade:
combine wine, oil, tarragon and
salt. Rinse chicken and dry with paper towels.
Place chicken in plastic bag and into shallow
dish then add marinade and seal bag. Rotate
chicken to coat well and chill up to 24 hours,
turning bag occasionally.
Combine avocados,
tomato, garlic, chili pep-
pers, onions, cilantro, honey and lemon juice.
Toss well then cover and chill up to 2 hours.
Remove chicken from plastic bag and re-
serve the marinade.
Grill chicken directly over
medium heat with hood up for 5 minutes. Turn
chicken and brush with marinade, then grill for 5-
10 minutes more or until chicken is no longer
pink. Serve with side of avocado mixture.