Barbecue Birds #1

Recipe Titles:


Ajam Panggang (Indonesian BBQ'd Chicken)
Applesaucy Chicken
Army Barbequed Chicken
Bar-B-Q: Golden Chicken
Barbecued Chicken #2
Barbecued Chicken on a Bun
Barbecued Cornish Hen
Barbecued Duck
Barbecued Marinated Chicken
Barbecued Shrimp & Chicken
Barbecued Vietnamese Cornish Game Hens
Barbecued Wings & Ribs
Barbequed Chicken
Barbequed Garlic Chicken
BBQ Chicken with Sesame-Chili Sauce
Beer Up the Butt Chicken
Beer-Be-Cued Chicken-Perdue
Caribbean Chicken
Char-Broiled Turkey
Charcoal-Broiled Duck Breasts
Cherry Flavored Smoked Duck
Cherry Flavored Smoked Duck
Cherry Flavored Smoked Duck
Chili-Basted Barbecue Chicken
Cornish Hens with Wild Rice for Smoker
Crisp Deviled Drumsticks
Deep Fried Turkey
Deviled Drumsticks
Easy Roasted Chicken
Egyptian Kebabs
Famous Kansas Flightless Chicken Wings
Fresh Garden Chicken
Fruited Smoked Turkey Salad 
Glazed Turkey Steaks
Golden Rosemary Chicken
Green Mountain Maple Barbequed Chicken
Grill Chicken with Havana Sauce
Grilled Chicken Breasts with Green Grape Sauce
Grilled Chicken Breasts with Tarragon Butter
Grilled Chicken Dijonnaise
Grilled Citrus Chicken
Grilled Ginger Chicken
Grilled Hawaiian Chicken
Grilled Mustard Turkey
Grilled Sesame Chicken Breast
Herb-Tomato Grilled Chicken
Honey-Glazed Breast of Turkey
Honey-Glazed Stuffed Breasts
Hot BBQ Chicken
Hot Shins


Recipes:



Ajam Panggang (Indonesian BBQ'd Chicken)
 
      3 lb Broiler chicken                   1/2 ts Grated fresh ginger
      1 c  Kecap (or ketjap) manis*            1 ts Sambal oelek**
      2    Garlic cloves                       1 pk Kroepoek oedang***
           -- peeled and mashed                     Cornstarch to thicken
      2 tb Fresh lime juice                         -- marinade for sauce
    1/2 c  Melted, unsalted butter        
 
  *Sweet soy sauce.
  
  **Hot pepper sauce.
  
  ***Shrimp puffs.
  
  Note:  Ingredients from Indonesia are available at many Dutch, Chinese,
  Vietnamese and Indonesian specialty stores.  This...dish is good with Nasi
  Goreng (fried rice).
  
  Cut chicken into 8 pieces.  Combine remaining ingredients, except shrimp
  puffs, in large bowl.  Add chicken pieces; toss to coat. Marinate 2 hours
  at room temperature, stirring occasionally.  Remove chicken pieces from
  marinade (reserving some of the marinade for basting and the rest for
  sauce).
  
  Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as
  needed.  If browning too quickly, cover with foil.  (In summer, barbecue
  over charcoal fire.)
  
  Heat reserved marinade with cornstarch until thickened and serve as sauce,
  if desired.  Serve with shrimp puffs on the side.  For these, simply
  deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on
  paper towels.  The chips will puff up as soon as they hit the fat.
  
  Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
  James Lorimer & Company, 1985.  Pg. 57.  ISBN 0-88862-788-2. Electronic
  format by Cathy Harned.


 
Applesaucy Chicken

      2 tb Vegetable oil                            
      1 md Onion, finely chopped (about        1 tb Worcestershire sauce
           -3/4 cup)                                Freshly ground black pepper,
      1 c  Unsweetened applesauce                   -to taste
      1 c  Ketchup                             1    Chicken (3 1/2 to 4 pounds),
    1/4 c  Cider vinegar                            -cut in 8 pieces
      2 tb Light brown sugar, firmly packed     
 
  Fresh herb sprigs, optional
  
  Start fire in grill, placing rack 4 inches above coals (see note). Heat oil
  in a 1-quart saucepan over medium-high heat; add onion; cook about 5
  minutes, stirring often, until softened.  Add applesauce, ketchup, vinegar,
  sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce
  heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture
  is slightly thickened.  Remove from heat; set aside until fire is ready.
  Place chicken pieces, skin side down, on hot grill rack; cook covered with
  grill cover, 15 minutes.  Turn pieces over; cook, covered, another 10
  minutes.  Brush applesauce mixture liberally over chicken; cook, covered, 5
  minutes longer until chicken is cooked through. Serve garnished with herb
  sprigs.
  
  NOTE:  Chicken may be baked in oven.  Prepare applesauce mixture as
  directed.  Heat oven to 400F.  Arrange chicken pieces, skin side up, in
  baking or roasting pan; bake 20 minutes.  Brush with applesauce mixture;
  bake 10 minutes longer until golden brown and cooked through.
  
  Makes 4 to 6 servings.
  
  [ REDBOOK; July 1990 ]
 

 
Army Barbequed Chicken
 
     50 lb Chicken, cut-up                     3 qt Ketchup
  1 1/2 qt Dry onions; finely chopped        3/4 c  Prepared mustard
     16 oz Butter or margarine; melted         3 c  Brown sugar
      1 qt Vinegar                             6 tb Salt
      3 qt Water                               1 ts Black pepper
      2 c  Worcestershire sauce           
 
  Recipe by: U. S. Army
  
  Step 1: Wash chicken thoroughly under cold running
  water.  Drain well. Place in containers, cover; set aside for use in Step
  7.
  
  Step 2: Saute onions in 8 oz (1 cup) butter or margarine until tender.
  
  Step 3: Add vinegar, water, Worcestershire sauce, catsup, mustard, brown
  sugar, salt, and pepper to sauteed onions.
  
  Step 4: Bring to a boil, stirring constantly.
  
  Step 5: Reduce heat; simmer 10 minutes or until well blended.
  
  Step 6: Stir in remaining butter or margarine.
  
  Step 7: Pour sauce over chicken; cover; refrigerate 2 hours to marinade.
  
  Step 8: Drain chicken; reserve marinade for use in Step 10.
  
  Step 9: Place chicken, skin side up, on lightly greased pans.
  
  Step 10: Bake 1 1/2 hours or until chicken is tender; bast with marinade 2
  or 3 times during baking period.  (Note: Chicken should be cooked for at
  least 20 minutes after final basting.)
 

 
Bar-B-Q: Golden Chicken
 
      1    Chicken, [3 lb]                     1 tb Fresh thyme, chopped
      1    Orange                            1/4 ts Black peppercorns,
    1/3 c  White wine vinegar                       -coarsely cracked
    1/4 c  Vegetable oil                  
 
  With kitchen scissors or chef's knife, cut along each side of chicken's
  backbone; remove backbone and trim visible fat.
  
  Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.
  
  Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and
  pepper. Pour over chicken; cover and marinate in refrigerator, turning
  often, for at least 4 hours or up to 24 hours.
  
  Reserving marinade, place chicken, skin side down, on greased grill over
  medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour,
  turning and basting with marinade halfway through.
  
  Transfer to direct heat; cook for 10 minutes per side or until meat
  thermometer inserted in thigh registers 185F 85C.
  
  Remove to platter and tent with foil; let stand for 10 minutes before
  cutting into quarters.
  
  Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g carbohydrate
  good source iron.
  
  Source: Canadian Living magazine [Jul 95] Presented in an article by
  Margaret Fraser "More From Your Barbecue: Smoky Grilling"
  
      [-=PAM=-]   PA_Meadows@msn.com
 

 
Barbecued Chicken #2
 
           Stephen Ceideburg                 1/4 c  Hoisin sauce
      3 lb Chicken, cut into 8 pieces,         1 tb Cider vinegar
           -skin and fat removed, or:          1 tb Unsulfured molasses
      8    Skinless chicken breasts or         1 ts Reduced-sodium soy sauce
           -thighs                             1 ts Chinese chili paste with
    1/3 c  Tomato ketchup                           -garlic
 
  Precooking the chicken in the microwave or gently poaching it on the
  stovetop before finishing it on the grill ensures that the meat is cooked
  through but the sauce is not charred If you like a hotter sauce, increase
  the amount of chili paste.
  
  Arrange chicken pieces in a micro-proof dish, with the thickest parts
  toward the outside of the dish. Cover with vented plastic wrap and
  microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces
  twice.
  
  Alternatively, in a wide sauce-pan, cover chicken with cold water and bring
  to a simmer, skimming off any froth. Simmer gently until chicken is tender,
  10 to 12 minutes.
  
  Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk
  together remaining ingredients.
  
  With tongs, remove the chicken from the dish or sauce pan and brush both
  sides generously with barbecue sauce. Grill over medium-high heat or broil,
  basting with the barbecue sauce often, until the chicken is glazed on the
  outside and no longer pink inside, about 5 minutes on each side.
  
  From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
 

 
Barbecued Chicken on a Bun
 
      1 t  Seasoned salt                       4    Buns, split and toasted
    1/8 t  Coarsely ground black pepper        4 sl Swiss cheese (1 oz ea)
      2    Whole boneless chicken              4 sl Baked ham, warmed (1 oz ea)
           -breasts, halved                         Lettuce leaves

-------------------------PEACH-MINT SALSA------------------------------
      1    Fresh California peach,             1    Tomato, chopped
           -chopped (about 2/3 cup)        1 1/2 T  Chopped fresh mint
    1/3 c  Chopped green onions              1/4 t  Chili powder

---------------------------SAVORY GRILLED PEACHES---------------------------
      4    Fresh California peaches       
 
  Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub
  seasoning mixture underneath skin. Cook chicken skin-side down on covered
  grill over medium, indirect heat about 30-25 minutes or until chicken is
  tender and no longer pink. Remove and discard skin. Serve chicken on buns
  topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory
  Grilled Peaches. Makes 4 hearty sandwiches.
  
  CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F.
  oven for about 30 minutes or until chicken is tender and no longer pink.
  Continue as directed.
  
  TIP: Sandwiches are delicious served either hot or cold.
  
  PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate
  leftovers. Makes about 1 1/2 cups.
  
  SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on
  covered grill over medium, indirect heat 4 minutes. Turn and cook an
  additional 4 minutes or until heated through. Makes 4 servings.
  
  Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.
 

 
Barbecued Cornish Hen
  
      4    Cornish game hens                 1/4 c  Oil
           Butter, melted                  1 1/4 c  Worcestershire
           BARBECUE SAUCE:                     2 tb Chopped onion
      1    Clove garlic, minced                1 ts Paprika
      2 ts Salt                              1/2 c  Brown sugar
    1/4 c  Vinegar                           1/4 c  Ketchup
    1/4 c  Lemon juice                    
 
  Brush each Cornish hen with butter and place on vertical roaster. Mash
  garlic and salt together in a bowl. Combine with remaining ingredients. Set
  Cornish upright on grill over coals and cover barbecue grill. Brush with
  sauce every 10 minutes for about 45 minutes or until tender.


 
Barbecued Duck
 
      2 lg Mallards                                 Tobassco sauce to taste
    1/2 c  Butter [melted]                     2 tb Worchestershire sauce
      2 tb Orange juice                      1/2 ts Garlic salt
      1 tb Lemon juice                         1 md Onion [quartered]
    1/4 c  Onion [chopped]                     1 md Potato [quartered]
 
  1)      Rinse the ducks and pat dry, then par-boil them in a large
  saucepan, and drain. Sprinkle with salt to taste. 2) Combine the butter,
  juices, chopped onion, tobassco sauce, worchestershire sauce, garlic salt,
  and pepper to taste, mixing well... 3) Fill the ducks' cavities with the
  quartered onions and potatoes. Make a slit in each side of each breast...
  4)      Place on rack in roasting pan and brush each with the butter sauce.
  Cover loosley with foil and bake in a 375 oven for 1 hours or `til
  tender, basting with sauce every 10 to 15 min... 5) Remove the foil and
  bake an additional 20 min. or longer `til browned...
  
  Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs.
  Home of KookNet at (315) 786-1120
  

 
Barbecued Marinated Chicken
 
      6    Boneless, skinless chicken        1/2 c  Vinegar
           -breast halves, about 1-1/2       1/4 c  Cooking oil
           -pounds                           3/4 ts Poultry seasoning
           Or 2-1/2 pounds cut up            1/2 ts Salt
           -chicken                          1/8 ts Freshly ground pepper
 
  Place chicken in heavy plastic food storage bag.  With wire whisk, mix
  remaining ingredients until smooth.  Pour over chicken.  Tie bag securely.
  Refrigerate several hours or overnight.  Drain.  Reserve marinade. Simmer
  marinade.   Over hot coals, grill chicken, turning and basting with
  marinade until chicken is thoroughly cooked.  Serves 6.
  
  From: Celebrations of Summer -- A & P Shared By: Pat Stockett
 

 
       Barbecued Shrimp & Chicken

      1 ts Minced Garlic                     1/4 c  Melted Butter
    1/2 ts Onion Powder                      1/2 lb Medium Shrimp
    1/2 ts Ground Cumin                        1 lb Boneless Chicken Breast
 
  Peel shrimp and cut chicken into 1 inch cubes.  Combine Garlic, Onion
  powder, Cumin and melted Butter.  Marinate shrimp and chicken while
  preparing grill.  String shrimp and chicken onto separate skewers. Cook
  about 5 inches above hot coals, allowing 5 minutes for shrimp and 10
  minutes for chicken.  Turn once or twice while cooking and baste often with
  remaining marinade.
 

 
       Barbecued Vietnamese Five-Spice Cornish Game Hens
 
      4    Cornish game hens (14 ounces      1/4 ts Black pepper
           -each)                            1/2 ts Five spice powder
      4    Garlic cloves                   1 1/2 tb Vietnamese fish sauce
      2    Shallots, or 3 green onions,             -(nouc mam)
           -white part only                1 1/2 tb Light soy sauce
  1 1/2 tb Sugar                           1 1/2 tb Dry sherry
    1/2 ts Salt                           
 
  This aromatic barbecued game hen can be easily served West- ern style with
  rice, cole slaw or a green salad. [But it would be better with Thai
  cucumber salad or Vietnamese carrot salad. Mmmm... S.C.]
  
  Halve the hens through the breast. Flatten with the palm of your hand.
  
  In a mortar or food processor, pound or mince garlic, shallots and sugar.
  Add remaining ingredients and mix thoroughly. Pour mixture over hens;
  marinate for at least 2 hours or overnight in refrigerator.
  
  Set hens, skin-side down, on grill and barbecue over medium coals for 15
  minutes. Turn and barbecue 15 minutes longer or until they are thoroughly
  cooked. Serve with Nuoc Cham dipping sauce.
 

 
       Barbecued Wings & Ribs
 
  8 1/2 lb Spareribs                         1/2 c  Honey
     36    Wings chicken                     1/2 c  Sesame seed
      4 c  Olive oil                           4 ts Cumin
  1 1/2 c  Raspberry vinegar                   2 ts Salt
    1/2 c  Fresh lemon juice                   8    Cloves crushed garlic
 
  Cut spareribs crosswise into 2-inch pieces and separate. Arrange with
  chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds,
  cumin, salt and garlic in processor to blend. Pour over chicken and ribs.
  Cover and refrigerate overnight, turning occasionally.
  
  Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked
  through, brushing with marinade and turning occasionally, about 45 minutes.
  Serve immediately.
 

 
       Barbequed Chicken
 
      1    Split fryer chicken                 2 ts Cracked black pepper
           White vinegar                       2 ts Msg
      5 ts Salt                                1 ts Crushed thyme
      2 ts Dry mustard                         1 ts Celery salt
      2 ts Coarse grind garlic powder        1/2 ts Dried ground lemon peel
 
  Recipe by: Craig Edmundson I let the chicken stand in the fridge for a good
  hour before cooking on the Weber with a combination of charcoal and hickory
  (plain tap water in the drip pan.) I personally thought it was a tad bit on
  the salty side, but the family said it was fine. Must have been me. Next
  time I might back off some on the plain salt and the garlic powder and make
  up the difference with Lawry's (Coarse Ground with Parsley) Garlic Salt,
  which I happen to like a lot.


 
       Barbequed Garlic Chicken
 
      3 lb Roasting Chicken                    1 c  Fresh Coriander, chopped
      3 ts Garlic, chopped                     2 tb Lime Juice
      2 ts Salt                                     Tomatoes
      2 tb Black Peppercorns                        Scallions
 
  Cut chicken in half lengthwise, and remove bones, if desired. Crush the
  garlic with salt into a smooth puree. Coarsely crush the peppercorns with a
  mortar and pedestal or blender. Combine in a flat dish with the coriander,
  and lime juice. Rub the mixture well into the chicken on all sides, cover
  and refrigerate overnight or at least one hour. BBQ chicken over glowing
  coals, turning about every 5 minutes, until chicken is no longer pink and
  the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with
  a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.


 
       BBQ Chicken with Sesame-Chili Sauce
 
  8 1/2 oz Jar plum sauce OR 3/4 cup           2 ts Gingerroot -- grated OR
           Sweet-and-sour sauce              1/2 ts Ground ginger
    1/3 c  Hoisin sauce                    1 1/2 ts Oriental chili sauce OR
    1/3 c  Soy sauce                                Several dashes bottled hot
      3 tb Honey                                    Pepper sauce
      3 tb Water                             1/2 ts Five-spice powder
      1 tb Water                               2    2-1/2 to 3-lb broiler-fryer
      1 tb Sesame seed                              Chickens; quartered -- or
      2    Cloves garlic -- minced                  -cut up
 
  For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients
  except chicken. Cook over medium heat till bubbly, stirring frequently.
  Reduce heat. Cover and simmer for 5 minutes. Set aside.
  
  Rinse chicken; pat dry with paper towels. If desired, remove skin from
  chicken and discard.  If using quartered chickens, break wing, hip, and
  drumstick joints so the bird will lie flat during cooking. Twist wing tips
  undr backs.
  
  Place chicken, skin side down, on an uncovered grill directly over MEDIUM
  coals.  Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till
  tender and no longer pink. Brush with sauce frequently during the last 10
  minutes of grilling.
  
  Transfer chicken to a serving platter. Heat any remaining sauce either on
  the grill or stove top; pass with chicken.
  
  Make-ahead tip:  The Sesame-Chili Sauce can be made up to 5 days ahead and
  stored, covered, in the refrigerator.
  
  Nutrition facts per serving (skin on): 302 calories, 12g total fat (3g sat
  fat), 90mg chol, 477mg sodium, 13g carbo, 0g fiber, 33g pro. Daily Value:
  4% vit. A, 1% vit. C, 2% calcium, and 11% iron. If grilling away from home,
  make the sauce ahead and place in a storage container. Transfer the rinsed
  and dried chicken pieces to a sealed plastic bag and pack the chicken and
  sauce in a cooler.
 

 
       Beer Up the Butt Chicken
 
  Recipe by: Joe Wather and Mark Swiencki Get a Chicken. Rub with Tony
  Chacharie's or Paprika and salt Get a 16oz can of beer. Drink about 1/2 of
  the beer. Put into the can, red wine, onion powder, garlic powder, cyanne
  pepper, bla Slide the chicken over the can. Stand Chicken on grill. Smoke
  at about 275 or so, until the drumsticks turn easily.  Usally about 5
  
  The can of liquid boils and pushes the humidity and flavor into the bird.
  
  Yummm.


 
       Beer-Be-Cued Chicken-Perdue
 
           -The Perdue Chicken Cookbook        1 tb Onion juice
      1    Perdue chicken, halved              2 tb Lemon juice
      1 cn Beer                              1/2 c  Catsup
      1 tb Dark molasses                       1 ts Salt
 
    Make sauce of beer, molasses, onion juice, lemon juice, catsup and salt.
  Marinate chicken in sauce overnight. Cook on outdoor grill approximately 1
  hour or until done, turning and basting with sauce every 10-15 minutes.


 
       Caribbean Chicken
 
           -JUDI M. PHELPS                 2 1/2 ts Salt
      3    Broiler-fryers chickens;            2    Garlic cloves; crushed
           -(about 2 lb each), cut in        3/4 ts Dry mustard
           -half                             1/4 ts Coarse black pepper
           Salt and pepper to taste        1 1/2 c  Orange marmalade
      1 c  Butter or margarine                 3 tb Lemon or lime juice
    1/3 c  Lemon or lime juice                 3 tb Butter or margarine
      1 tb Italian seasoning; crushed     
 
  In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon
  or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry
  mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves
  lightly with salt and pepper.  Place chicken on grill skin side up; brush
  with herb butter. Grill about 4 to 5 inches from medium coals until chicken
  is tender, about 1 hour.  Baste frequently, turn chicken occasionally.
  
  Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3
  tablespoons butter in saucepan. Heat, stirring constantly, until melted.
  About 4 minutes before chicken is done, brush some of the marmalade mixture
  on each chicken half to glaze; grill about 1 minute. Turn chicken; brush
  with remaining marmalade mixture; grill about 1 more minute. Makes 6
  servings.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com


 
       Char-Broiled Turkey
 
      1    15-20 pound turkey                  1    Orange & apple quartered
           Salt and pepper                     1    Quart water
           Vegetable oil                   1 1/2    Sticks butter
           Onions cut into cubes               1    Lemon thinly sliced
      2    Stalks celery cut into 2                 Mesquite or hickory chips
           Inch cubes                          1    Aluminum foil disposable pan
      2    Limes quartered                          And roll of aluminum foil
      1    Lemon quartered                
 
  Preheat charcoal grill to medium heat with most of coals on end opposite
  where turkey will be sitting directly over.  Wash and rinse turkey,
  removing giblets.   Dry with absorbant towels, and season inside of turkey
  with salt and pepper.  Rub outside of bird with oil. Stuff with onions,
  celery, orange, apple, 2 limes and the 1 lemon quartered. Completely fill
  cavities to keep turkey moist.  Melt butter in roasting pan, add water and
  sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp
  edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing
  foil and adding smoker chips for last hour or so. Alternatively, stuff the
  bird and then cover with aluminum foil and bake in 350 degree oven for 6-7
  hours.
  
  From Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
  

 
       Charcoal-Broiled Duck Breasts
 
      4 md Duck breast filets                  1 tb Sherry
      4 sl Bacon                               1 tb Brandy
      2    Beef bouilllon cubes              1/8 ts Marjoram
      1 c  Water                             1/8 ts Oregano
      1 tb Red Current jelly                        Grated rind of 1 orange
    1/2 ts Dry mustard                    
 
  1)      Rinse the duck breasts and pat dry, then wrap each filet with a
  slice of bacon (same as for a filet mignon) and season with salt and pepper
  to taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve
  the bouillon cubes in water in a chaffing dish or electric skillet, and
  stir in the jelly, mustard, sherry, brandy, and spices, simmering `til
  thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min.
  or `til med rare, basting constantly
  
  Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  cookbook retyped with permission for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs, home of KOOKNET at (315) 786-1120


 
       Cherry Flavored Smoked Duck
 
      3 ea Young ducks, quartered or           1 ts Ginger, fresh, grated
           Halved                              1 ts Dry mustard
      1 c  Red wine                          1/4 c  Brown sugar
 
  Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.
  
  Remove from smoker and marinate in the mixture above for at least
  overnight.
  
  Barbeque until done, 45 - 60 minutes.  Baste with marinade while broiling.
  
  Credit:  Luhr-Jensen


 
       Chicken Breasts with Spicy Rub
 
      4 ea Chicken breasts                     2 ts Vegetable oil
      1 x  ------------rub-------------        2 tb Ground cumin
      2 tb Paprika                             2 tb Brown sugar
      1 tb Black pepper                        1 ts Curry powder
      1 ts Cayenne                             1 ts Salt
    1/2 ts Five spice powderr                  1 tb Dijon mustard
      1 tb Red wine vinegar                    1 tb Vegetable
      2 ea Cloves garlic, minced          
 
  Pat chicken pieces dry.  Combine ingredients for rub.  Smear rub over
  bother sides of chicken; the more you use, the spicer it will be. Heat
  barbecue.  Brush grill with 2 tablespoons oil.  Place chicken on grill,
  skin side down.  Cook over medium heat, about 10 to 12 minutes per side,
  until chicken is justed cooked through.  (If heat is too high, coating will
  burn; if too low, cooking time will be a little longer).
 

 
       Chicken Fajitas
 
    1/4 c  Lime juice                          2 ts Dijon mustard
      1 ea Jalapeno pepper, minced             4 ea Garlic cloves, minced
  1 1/4 lb Chicken breasts                   1/4 c  Olive oil
     16 ea Flour tortillas                    16 ea Pieces romaine lettuce
      1 x  -------pico de gallo--------        4 ea Jalapenos, minced
      2 ea Garlic cloves, minced               1 ea Onion, coarsely chopped
    1/2 ts Salt                              1/4 c  Chopped fresh cilantro
 
  In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
  olive oil.  Add chicken; cover and marinate in fridge 30 minutes to 2
  hours.  In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
  and cilantro.  Grill or broil chicken 4 to 6 inches from heat 6 to 8
  minutes, turning once.  Keep warm.  Wrap torillas in foil; place in 400
  degree F oven for 5 minutes until warmed through. Slice chicken lengthwise
  into 1/4 inch thick slices; place on warmed tortillas, top with pica de
  gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom
  edge; fold in sides.
 

 
       Chili-Basted Barbecue Chicken
 
      1 c  Vegetable (corn) oil                     Sprigs of fresh cilantro)
      6    Cloves garlic -- pressed          1/2 ts Ground clove
      1 tb Plus 1 tsp chili powder           1/4 ts Cayenne pepper
      1 tb Fresh lime juice                    5 lb Chicken pieces
      2 ts Ground cumin                             Salt/freshly ground pepper
      1 ts Ground coriander (or a few               To taste
 
  Combine first eight ingredients in a medium bowl. Arrange chicken in large
  pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover
  and refrigerate at least four hours or overnight, turning occasionally.
  Prepare barbecue grill (medium heat). Remove chicken from pan, reserving
  marinade.  Season chicken with salt and pepper. Grease grill rack and
  arrange chicken on rack, skin side down. Cover and grill until cooked
  through, basting every 10 minutes with reserved marinate, turning
  occasionally, for about 30 minutes or until done. Transfer to platter and
  serve. Source: Dr. Karen Howard, Abilene Reporter-News


 
       Cornish Hens with Wild Rice for Smoker
 
  2 Cornish game hens 1/4 c Green onions, chopped 3 tb Butter 1 c Cooked wild
  rice 1/4 c Pecans or walnuts, chopped 1/2 c Lime marmalade 1/4 c Orange
  juice Salt
  
  Directions: Rinse hens, pat dry and season cavity with salt. Saute' onions
  in 1 Tbsp. butter, stir in rice and chopped nuts. Stuff hens with rice
  mixture and secure opening. Prepare glaze by melting 2 Tbsp. butter in a
  saucepan. Add marmalade and orange juice, blend until smooth. Brush hens
  with glaze and place on smoker grid. Brush with glaze before serving.
  CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke
  2 - 2 1/2 hours ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke
  2 - 2 1/2 hours. GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2-3
  hours. Serves: 2 Formatted for Compu-Chef v2.01 by Jess Poling


 
       Crisp Deviled Drumsticks 
    1/2 c  Low-sodium soy sauce                1 c  Fresh breadcrumbs, about 2
      2 tb Dry sherry                               -slices bread,
      2 tb Dijon-style mustard                      Preferably day old
      1 tb Prepared chili sauce              1/4 c  Chopped fresh parsley
    1/2 ts Hot red pepper sauce                1 ts Paprika
      8    Medium-size chicken                      Fresh herb sprigs, optional
           -drumsticks (about 1 3/4 lb)   
 
  Start fire in grill, placing rack 4 inches above the coals (see note). Beat
  soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
  bowl, using fork; add drumsticks, turning to coat.  Let stand for 10
  minutes or until fire is ready.  Combine breadcrumbs, parsley and paprika
  in a shallow dish.  Drain drumbsticks; dip, one at a time, into crumb
  mixture to coat completely.
  
  Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,
  covered with grill cover, for 20 minutes until coating is golden brown and
  drumsticks are cooked through.  Serve garnished with herb sprigs, if
  desired.
  
  NOTE:  Drumsticks may be baked in oven.  Heat oven to 400F.  Marinate
  drumsticks and coat with crumbs as directed; arrange on foil in a jelly-
  roll pan or shallow roasting pan.  Bake for 25 minutes until golden and
  cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.
 

 
       Deep Fried Turkey
 
      1    11-14 lb whole turkey               3 ts Lemon pepper
    2/3 c  Wishbone italian dressing           1 ts Onion powder
    1/3 c  Sherry  the real stuff not c        2 ts Cayenne pepper
      2 ts Garlic powder                       5 ga Peanut oil
 
  Recipe by: L. Willrath
       Mix all the ingredients wall and place in an injection syringe. If it
  doesn't pass through the nedle holes you may have to strain the marinate.
  Inject the marinate into all parts of the bird.  Place the bird in a large
  plastic bag and allow to disperse throughout the bird for at least 2 hrs.
  Turn the bag and massage teh bird from time to time.
       Optionally you can make a rub of the dry ingredients and rub over the
  surface of the bird after the first hour of marinating.
       Preheat the cooking oil in a kettle large enough to hold the entire
  bird. to 350-375. Tie the legs of the bird together with wire. It helps
  hold the bird together and provides a way to lift it in and out of the oil.
       Carefully place the bird into the oil and fry 3 1/2-4 min per lb. You
  should carefully time your cooking as each cooker has it's own
  peculiarities.  The resulting bird is tender and tasty and very juicy.
  
  Larry A. Willrath BBQman@ix.netcom.com

*Note:  While not a BBQ dish, deep frying turkeys is definitely an outdoor cooking technique.
 

 
       Deviled Drumsticks
 
      8    Chicken legs                        2 ts Worcestershire sauce
    1/4 ts Liquid red pepper                 1/8 ts Pepper
      2 ts Prepared mustard                    3 tb Catsup
    1/8 ts Garlic salt                       1/2 ts Parsley flakes
 
  Servings: 4
  
  Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red
  pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on
  chicken legs. Grill about 35 minutes, turning frequently until tender.
  
  150 calories each.


 
       Easy Roasted Chicken


  Recipe by: Dave Frary Although this isn't REAL BBQ it is an easy way to cook a
  whole chicken on a gas g
  
  And you thought gas grills were for those fat, white legged guys you see in
  the neighborhood every Sunday burning steak. This recipe is so simple that
  always wonder why those "Famous" TV cooks have not demonstrated it.
  
  I call it Easy Roasted Chicken.
  
  Split a whole 3 pound chicken by cutting up the middle of the breast bone.
  Press the chicken flat, and rub both sides, plus under the skin around the
  breast, with the following concoction:
  
     *  6 tablespoons onion powder
     *  3 tablespoons sugar
     *  3 tablespoons garlic powder
     *  4 teaspoons dried thyme flakes
     *  4 teaspoons ground cinnamon
     *  3 tablespoons ground allspice
     *  2 teaspoons ground nutmeg
     *  3 tablespoons fresh-ground pepper
     *  1 dried habanero chile, chopped fine or 2 tablespoons hot pepper sauc
       (optional)
  
  Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a
  cool pantry.
  
  Light both sides of your gas grill and leave them on high for ten minutes o
  until the lava rocks are hot. Shut off one side of the grill and turn the
  other side to its lowest setting. Place the chicken, skin side up, on the
  off side of the grill. Close the cover and let it cook for 45 minutes. Rais
  the cover and turn the chicken 90 degrees, close the cover and finish
  cooking for another 45 minutes. Test the thigh for doneness with an instant
  reading meat thermometer. About 180 degrees is okay or pull the wing, it
  should come off easily. Remove the chicken from the grill and let it rest
  for at least ten minutes before slicing.


 
       Egyptian Kebabs
 
      2    Whole chicken                     1/2 ts Curry powder
           -breasts--skinned and boned       1/8 ts Ground cardamom
      1 tb Yogurt                              1 ts Lemon juice
    1/4 ts Salt                                1 ts Vinegar
    1/4 ts Tumeric                             8    Thin onion slices
    1/8 ts Dry mustard                         4 sm Tomatos--halved
 
  Cut each chicken into 16 squares. Combine with the yogurt, salt,  tumeric,
  mustard, curry powder, cardamom, lemon juice and vinegar and  let stand for
  1/2 hour.  Thread on skewers 2 chicken pieces, 1 slie of  onion, 2 chicken
  pieces, 1/2 tomato. Repeat till all ingredients are  used.  Cook slowly,
  turning occasionally and brushing with the marinade,  over hot coals OR
  under the broiler till the chicken is tender, about 10 minutes. Transfer to
  a hot platter, sprinkle with lemon juice and garnish with fresh tomatos,
  green pepper rings and fresh mint or parsley.


 
       Famous Kansas Flightless Chicken Wings
 
      3 lb Chicken Wings                       4 ea Cloves garlic, minced
    1/2 c  Dijon Mustard                     1/4 c  Soy Sauce
      2 t  Olive oil                         1/2 t  Ground Ginger
 
  Cut chicken wings into three peices and discard the tips. Combine other
  ingredients in a large bowl.  Add wing pieces and stir to coat well. Cover
  and let stand for 45 minutes.
  
  Place wing pieces on the grill and brush with remaining mustard mixture.
  Grill over medium-hot coals about 15-20 minutes, turning once.
  
  Source: Kansas City Barbeque Society, The Passion of Barbeque By
  cstarz@teleport.com (Carey Starzinger) on Jul 23, 1996


 
       Fresh Garden Chicken
 
      1    Broiler-fryer (2 1/2 to 3           2 tb Lime juice
           -lb), quartered or                1/2 c  Finely chopped cucumber
           Cut  up                           1/4 c  Chopped green bell pepper
           Salt and pepper                     1 tb Snipped fresh cilantro
      1 c  Bottled salsa                  
 
  Rinse chicken and pat dry.  To make the chicken quarters lie flat on the
  grill, break the wing, hip, and drumstick joints and twist the little
  wingtips under the back.  Sprinkle lightly with salt and pepper.
  
  Grill the chicken, bone side up, on an uncovered grill directly over medium
  coals for 20 minutes.  Combine the salsa and lime juice.  Turn the chicken
  and grill for 15 to 20 minutes until tender and no longer pink. Brush often
  with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes.
  
  For the vegetable sauce, combine the remaining salsa mixture, the cucumber,
  green pepper, and cilantro in a small saucepan.  Bring just to boiling,
  then remove from heat.  Serve vegetable sauce with the chicken.
  
  Makes 4 servings.
  
  NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g
  Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g
  
  FRESH GARDEN TURKEY:  Use four 4- to 6-ounce turkey breast sirloin steaks
  instead of chicken and grill over medium coals for 12 to 15 minutes,
  turning once.  Brush on salsa during last 5 minutes.
  
  FRESH GARDEN HENS:  Use three 1- to 1 1/2-pound Cornish game hens, halved
  lengthwise.  Grill over medium-hot coals for 45 to 50 minutes, turning
  once.  Brush on sauce during last 10 to 15 minutes.
  
  [ BETTER HOMES AND GARDENS; June 1990 ]
  
  Posted by Fred Peters.
 

 
       Fruited Smoked Turkey Salad 

-----------------------------------SALAD-----------------------------------
      6 oz Mostaccioli; uncooked             1/3 c  Green onions; sliced
  2 1/2 c  Smoked turkey breast; cut in    1 1/2 c  Strawberries; sliced
           - strips                          1/2 c  Slivered almonds; toasted
  1 1/2 c  Cantaloupe; cubed             

----------------------------------DRESSING----------------------------------
    1/3 c  Lemon juice                       1/4 c  Honey
    1/4 c  Oil                               1/2 ts Grated lemon peel
 
  To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
  minutes or until golden brown, stirring occasionally.
   Cook mostaccioli to desired doneness as directed on package. Drain; rinse
  with cold water. In large bowl, combine all salad ingredients except
  strawberries and nuts; toss. In jar with a tight fitting lid, combine all
  dressing ingredients; shake well. Pour over salad; toss to coat. Cover;
  refrigerate 1-2 hours to blend flavors, stirring occasionally. Just before
  serving, gently stir in strawberries and almonds.
 

 
       Glazed Turkey Steaks

      2 tb Orange marmalade                    1 x  Clove garlic, minced
      1 tb Lemon or lime juice               1/4 ts Curry powder
      2 ts Soy sauce                           4 x  Turkey breast steaks   *
 
  *   tenderloin steaks, 4 ounces each
  ~-------------------------------------------------------------------
    For glaze, in a small bowl stir together marmalade, lemon or lime juice,
  soy sauce, garlic, and curry powder. Brush some of the glaze over both
  sides of the turkey steaks.
    Grill turkey on an uncovered grill directly over medium coals for 6
  minutes. Turn and brush with glaze. Grill 6-9 minutes more or till turkey
  is tender and no longer pink. BROILING DIRECTIONS:
         Place turkey on the unheated rack of a broiler pan. Broil 4-5" from
  the heat for 3 minutes. Turn and brush with glaze. Broil 3-5 minutes more
  or till no longer pink. Per serving: 143 calories, 26 g protein, 7 g
  carbohydrates, 1 g fat, 71 mg cholesterol, 217 mg sodium, 272 mg potassium


 
       Golden Rosemary Chicken
 
    1/4 lb Butter or margarine                      Freshly ground black pepper,
      2 tb Fresh lemon juice                        -to taste
      1 ts Dried rosemary leaves               1    Chicken (2 1/2 to 3 pounds),
    3/4 ts Salt                                     -quartered
 
  Start fire in grill, placing rack 4 inches above coals (see note). Melt
  butter in a 1-quart saucepan over medium-low heat.  Remove from heat; stir
  in lemon juice, rosemary, salt and pepper; set aside until fire is ready.
  
  Place chicken quarters, skin side down, on hot grill rack; cook, covered
  with grill cover, for 15 minutes.  Turn chicken over; cook, covered, for 10
  to 15 minutes longer, uncovering occasionally to brush with rosemary
  mixture.  Serve when chicken is golden brown and cooked through.
  
  NOTE:  Chicken may be baked in oven.  Heat oven to 450F.  Arrange the
  chicken quarters, skin side up, in a baking or roasting pan; bake for 20
  minutes.  Brush with rosemary mixture; bake for 10 minutes more until
  golden brown and cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.
 

 
       Green Mountain Maple Barbequed Chicken
 
      3 tb Pure Maple Syrup                    2 ts Dijon Mustard
      3 tb Chili Sauce, bottled                4 ea Boneless Chicken thighs
      1 tb Cider vinegar                       1 tb Vegetable Oil 
  Prepare barbeque (medium-high heat).  Stir maple syrup, chili sauce,
  vinegar and mustard in small saucepan until well blended.  Brush chicken
  with oil, season with salt and pepper.  Arrange chicken on barbeque. Grill
  until cooked through, turning occasionally and brushing generously with
  sauce, about 10 minutes.  Serve Immediately.
  
  Bone Appetit, 6/95


 
       Grill Chicken with Havana Sauce
 
     28 oz Plum tomatoes; drained and        1/2 ts Salt
    1/3 c  Olive oil                         1/2 ts Pepper
    1/4 c  White wine                          2 ts Celentro; minced
      1 tb White vinegar                       8 ea Chicken ; breasts , skin re
      3 ea Green onions ; chopped              1 x  Ground pepper
      4 c  Garlic; minced                 
 
  In lg. bowl combine all the ingredents for the sauce. Mix well, cover and
  refrigerate over night. Heat an outside grill and let the sauce> come to
  room temp. Sprinkel the chicken with lime juice and with salt and pepper,
  as you like.  Place on grilland cook for about 6 min per side or until
  brown.  brush the sauce on the chicken throughout the grilling and top each
  with more sauce when serving. FROM: KATHLEEN ALAM
    (VFXR40B)
 

 
       Grilled Chicken Breasts with Green Grape Sauce
 
      2    Chicken breasts                   1/2 c  Grapes; green seedless, hal
    1/4 ts Freshly ground black pepper              -ved
           Sauce:                              1 tb Sherry
      1 c  Green onion; chopped                1 tb Red currant jelly
    1/4 c  Celery; minced                    1/8 ts Thyme
      1    Cl Garlic; minced                        Freshly ground black pepper
      1 tb Dry blond roux                           -to taste
    1/2 c  Water                          
 
  Preheat the charcoal grill.
  
  MAKE THE SAUCE:
  In a heavy saucepan cook the green onion with the celery and garlic over
  medium heat, stirring, until they have rendered their liquid. Stir in the
  roux and cook while stirring for 1 minute more. Add remaining sauce
  ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breats
  with the 1/4 teaspoon pepper. Grill the chicken over charcoal for
  approximately 12 minutes, turning once.
  
  TO SERVE:
  Serve each person one chicken breast with the Green Grape Sauce spooned
  over. Recipe from "Louisiana Light" by Roy F. Guste, Jr.
 
 

 
       Grilled Chicken Breasts with Tarragon Butter

      4    Chicken breasts*                    1 tb Tarragon
    1/3 c  Olive oil                                Salt and pepper to taste
    1/4 c  Lemon juice                    
 
  * Cornish hens may be substituted. Butterfly in half to make sure the bird
  is cooked throughout.
  
  Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour.
  Remove and eliminate excess drippings. Cook over medium heat grill. Season
  with salt and pepper. Turn chicken often and baste with leftover marinade.
  Serves 4.
  
  SOURCE:* BJ's Journal Volume 4 No. 2 Summer 1993 (BJ'S Wholesale Club)
  POSTED BY: Jim Bodle 5/93


 
       Grilled Chicken Dijonnaise
 
    1/4 c  Vegetable oil                       3 tb Tarragon vinegar
    1/4 c  Fresh lemon juice                   2 tb Dry white wine
    1/2 ts Freshly ground pepper               1 ts Dried tarragon
      6    Skinless, boneless chicken          4 tb Butter or margarine
           -breast halves                      2 tb Dijon-style mustard
 
  1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and
  turn to coat with marinade. Marinate, turning occasionally, for 30 minutes.
  
  2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum
  saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low,
  add butter and mustard, and stir until butter melts. Set sauce aside; keep
  warm.
  
  3. Drain chicken well. Grill or broil over medium heat, turning once, and
  basting frequently with mustard sauce, until just cooked through, about 5
  minutes a side. Be careful not to overcook chicken. Serves 6.
  
  Prep: 15 minutes        Marinate: 30 minutes    Cook: 10 minutes
  
  Source: [365 Ways to Cook Chicken, by Cheryl Sedaker] Harper & Row, ISBN
  0-06-015539-6


 
       Grilled Citrus Chicken
 
      2    Limes                               2 tb Basil
      1    Lemon                               1 ts Thyme
      1    Orange                                   Salt & pepper
    1/2 c  Of water                          1/4 c  Avocado oil (any will do)
      1 tb Or more sugar                       2 lb Chicken breast
      1 ts Garlic powder                  
 
  Place the chicken in a non-metallic container, I use a gallon size ziplock
  bag.
  
  Cut the limes, lemon, and orange into large chunks. Place them in a blender
  with the rest of the ingredients. Process until smooth, about 1 minute.
  
  Pour on chicken and marinate for 1-2 days.
  
  Place on grill or bake in oven until done.
  
  Makes 8 servings
 

 
       Grilled Ginger Chicken
 
      5 lb Chicken legs                        2 tb Worcestershire sauce
      2    To 3 cloves garlic, chopped       1/4 c  Rum
           -or pressed                         1 tb Brown sugar
      2 ts Salt                              1/2    Inch piece fresh ginger
      4 tb Freshly squeezed lime juice              -root, finely chopped
           -(about 3 limes)                  1/4 c  Vegetable oil
 
  Rinse the chicken and dry with paper towels.  Rub the chicken with the
  garlic and salt; place in a non-metallic dish or a heavy plastic bag.
  Combine the remaining ingredients and add to the chicken.  Marinate in a
  cool place for at least one hour or refrigerate for up to two days.
  
  Prepare the grill.  When the coals are medium hot, drain the chicken and
  cook over the coals, turning after 10 minutes and basting them frequently
  with the marinade, for a total of 30 minutes, or until they are golden
  brown.  If the chicken is browning too quickly, move to a cooler part of
  the grill.
  
  Serve hot or at room temperature.
  
  Serves six.
  
  [THE EVENING SUN; August 22, 1990]
  
  Posted by Fred Peters.
 

 
       Grilled Hawaiian Chicken
 
    1/4 c  Unsweetened orange juice            2 tb Chopped red bell pepper
      2 tb Unsweetened pineapple juice         1    Jalapeno pepper, seeded and
      1 ts Minced cilantro leaves                   -chopped
    1/4 ts Salt                                2 tb Minced cilantro leaves
      4    (4 oz) chicken breast           1 1/2 ts White wine vinegar
           -halves, skinned                    1 ts Unsweetened orange juice
    3/4 c  Finely chopped pineapple          1/2 ts Pepper
 
  Serves 4
  
  Pineapple leaves
  
  Combine first 4 ingredients in a shallow dish; mix well. Add chicken,
  turning to coat. Cover and refrigerate chicken for several hours, turning
  occasionally.
  
  Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange
  juice in a small bowl; mix well.  Let mixture stand at room temperature for
  2 hours.
  
  Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.
  
  Grill chicken 4 to 5 inches from coals 15 minutes or until done.  Turning
  and basting frequently with reserved marinade.
  
  To serve, top each breast with 3 tablespoons pineapple mixture.  Garnish
  with pineapple leaves.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 

 
       Grilled Mustard Turkey
 
      1 lb Turkey breast cutlet;               1 ts Fresh lemon juice;
           -1/4 thick                               Pepper to taste;
      2 tb Dijon-style mustard;                     Paprika;
      1 tb No-cholesterol, reduced-            2 tb Chopped fresh parsley;
           -calorie mayonnaise            
 
  Preheat broiler.  Coat broiler pan with non-stick cooking spray. Rince
  turkey and pat dry.  Mix together mustard, mayonnaise and lemon juice in a
  small bowl. Coat one side of the turkey with half of mustard mixture. Broil
  about 4 inches from heat source 5 minutes. Turn and coat other side of
  turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1
  minute or until top is browned. Garnish with chopped parsley. Serve with
  Rutabaga Puree(I think I'll pass this one up) and a Salad. Food Exchange
  per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO:
  26g; SOD: 193; FAT: 3g;
  
  Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and
  yours via Nancy O'Brion and her Meal-Master


 
       Grilled Sesame Chicken Breast
 
      1 tb Brown Sugar; OR brown sugar         2 cl Garlic; chopped
           -substitute(that's 4 me)          1/8 ts Black pepper; Freash
      3 tb Reduced-sodium soy sauce;           4 oz Chicken breast halves;
      1 ts Sesame seeds;                            - with skin removed
      1 tb Seasame Seeds;                 
 
  Combine all ingredinets except chicken in a shallow dish. Mix well. Add
  chicken, turning to coat.  Cover and marinate in the refrigerator at least
  2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5
  inches from medium-hot coals for 15 inches from medium-hot for 15 minutes.
  Turn and baste frequently with reserve marinade. Serves 4.
  
  Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN MEATS CHO: 70g; FAT:
  7.5g CAL: 205
  
  Brought to you and yours by Nancy O'Brion 


 
       Herb-Tomato Grilled Chicken

      3 lb Chicken, cut-up                     1 ds Black pepper
      1 ds Salt                          

-------------------------------BASTING SAUCE-------------------------------
      2 tb Oil or melted butter                2    Cloves garlic, minced
    3/4 c  Tomato ketchup                      2 ts Dried basil leaves
      2 tb Lemon juice                    
 
  Cut off excess fat from chicken pieces.  Loosen skin away from the meat
  (this helps the basting sauce to reach the meat underneath). Sprinkle
  chicken with salt and pepper.  Mix together and blend well the oil, tomato
  ketchup, lemon juice, the garlic and basil.  Place chicken pieces on rack.
  Brush both sides with basting sauce.  Grill chicken for 12 to 15 minutes on
  one side, brushing with basting sauce from time to time. Turn chicken over.
  Brush again with sauce. Grill chicken for another 12 to 15 minutes or until
  chicken is done and juices run clear when pierced with a fork. Serve
  immediately with crusty bread and a tossed green salad, tomatoes, and
  crispy baked potato wedges.


 
       Honey-Glazed Breast of Turkey
 
      1    5 pound turkey breast               1 tb Butter or margarine
    1/2 c  Honey                                    Juice of 1/2 lemon;
    1/4 c  Dry sherry                        1/2 ts Salt
 
  Recipe by: Judy Howle Rinse and dry breast. Heat honey, sherry and butter
  in saucepan. Remove from heat and add lemon juice and salt. Poiur over
  breast and let stand, covered, in fridge 3-5 hrs. Place on grid and baste.
  Baste once again when almost done.
  
  7 lbs. charcoal, 4 qts hot water, 2 wood sticks, and smoke 3-4 hrs. Add hot
  water to pan if needed.
 

 
       Honey-Glazed Stuffed Breasts
 
      2 tb Butter or margarine                      -coarsely grated
      1 lg Carrot, coarsely grated                  (about 1 cup)
           -(about 1 cup)                      1 lg Egg, lightly beaten
      1 md Zucchini, coarsely grated                Salt and freshly ground
           -(about 1 cup)                           -black pepper to taste
    1/4 c  Diced onion                         2    Split chicken breasts (4
    1/2 c  Grated part-skim mozzarella              -pieces with ribs),
           -cheese                                  About 2 1/2 pounds
      2 sl Firm-textured white bread,        1/4 c  Honey
 
  Start fire in grill, placing rack 4 inches above the coals (see note). Melt
  butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini,
  and onion.  Cook about 5 minutes, stirring frequently, until crisp-tender.
  Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well.
  Set aside. Push fingers between meat and skin on each chicken breast half
  to loosen skin and form pocket.  Divide stuffing mixture among pockets;
  secure openings with wooden picks.  Set breasts aside until fire is ready.
  Place breasts, skin side up, on hot grill rack.  Cook, covered with grill
  cover, 30 minutes.  Brush with honey; grill, covered, for 5 minutes longer.
  Serve when chicken is well glazed and cooked through; remove wooden picks.
  
  NOTE:  Breasts may be baked in oven.  Heat oven to 400F.  Prepare stuffing
  and stuff breasts as directed.  Place breasts, skin side up, in jelly-roll
  pan or shallow roasting pan; bake 40 minutes.  Brush with honey; bake 5
  minutes longer until cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]


 
       Hot BBQ Chicken
 
      1    Chicken, 2 1/2 to 3 pounds          2 ts Ground cayenne or hot ground
           Juice of 1 1/2 lemons                    -pepper
      2    Cloves garlic crushed with 1        1 tb Paprika
           -tablespoon salt                    2 tb Butter, melted
      1 tb Freshly ground black pepper    
 
  Split and butterfly the chicken by cutting down the backbone and opening
  the chicken, leaving the breast attached.  Squeeze the lemon juice over the
  chicken.  Mix the garlic, black and hot peppers, and the paprika together;
  add to the melted butter.  Pour over the chicken.  If possible, let the
  chicken stand overnight, uncovered in the refrigerator.
  
  Prepare the grill.  Place the chicken, breast side up, on the grill. Cover
  the grill and cook the chicken for 50 minutes until crisp.  Or bake the
  chicken in a preheated 350 F oven for 50 minutes or until done.  If the
  skin is not crispy, place under the broiler to brown and crisp the skin,
  watching carefully so that it doesn't burn.
  
  Serves 4.
  
  [ New Southern Cooking; Nathalie Dupree ]
  
  Posted by Fred Peters.


 
       Hot Shins
 
     16 ea Chicken Drumsticks (2 /12 to        1 ts White pepper, ground
           -3 1/2 pounds)                      1 ts Cayenne pepper, ground
    1/4 c  Flour                               1 ts Thyme, ground
      2 ts Paprika                             1 ts Garlic, powder
      1 ts Black pepper, ground                1 ts Salt
 
  The day before you plan to serve these drumsticks, lay them out on a
  cutting board or butcher block and pierce them all over with a fork so
  that, when they are seasoned, the spices will permeate the meat nicely. Set
  aside.
  
  Measure into a Ziploc-type plastic bag the flour, paprika, black, white,
  and cayenne pepper, thyme, garlic powder, and salt. Close the bag and shake
  to blend the spice well.
  
  Add the drumsticks to the bag, zip it shut again, and shake until the
  drumsticks are thoroughly coated with the seasoning. Refrigerate overnight.
  
  The following day, about 2 hours before dinnertime, fire up your smoker
  and, when the coals are glowing, add some wet wood to the fire pan and fill
  the water pan halfway with hot water. Transfer the drumsticks from their
  bag to the grill and cover the smoker snugly.
  
  Smoke at 200 to 220 degrees for about 1 1/2 hours, or until the juice runs
  clear when the meat is pricked and the drums are lusciously tender.
  
  Source:  Where There's Smoke There's Flavor by Richard W. Langer By Carey
  Starzinger  on Sep 02, 1996

