Barbecue Birds #2

Recipe Titles:


Jamaican Jerk Chicken
Kowloon Duckling
Lemon-Herb Chicken
Lemony Grilled Chicken
Maple Flavored Smoked Turkey
Mesquite-Grilled Breast of Chicken with Citrus
Moist Barbecue Chicken
Oil & Vinegar Grilled Chicken
Orange 'n Lemon Chicken Breasts
Peanut Crunch Chicken Wings
Pimentos Grilled Chicken with Raspberry Butter Sauce
Red's Barbq Chicken
Rotisseried Chicken
Sesame Ginger Chicken
Smoked Barbequed Turkey
Smoked Chicken Breasts in Ham
Smoked Turkey Delight
Smoking a Turkey
Smoky Tarragon Chicken
Spiced Chicken BBQ
Sportsman's Brine for Wild Fowl
Sweet Chutney Chicken
Tandoori Murgh (Tandoori Chicken)
Tangy Grilled Chicken
Tasty Taco Chicken Grill
Teriyaki Chicken Delight
Tex-Mex Chicken
Thai-Style Grilled Chicken
Tumor Chicken
Ultimate Smoked Turkey
Zingy Barbecued Chicken

Recipes:

 
       Jamaican Jerk Chicken
 
      1 tb Ground allspice                   1/4 c  Soy sauce
      1 tb Dried 4hyme                       3/4 c  White vinegar
  1 1/2 ts Cayenne pepper                    1/2 c  Orange juice
  1 1/2 ts Freshly ground black pepper              Juice of 1 lime
  1 1/2 ts Ground sage                         1    Scotch bonnet pepper, seeded
    3/4 ts Ground nutmeg                            -and finely chopped
    3/4 ts Ground cinnamon                     1 c  Chopped white onion
      2 tb Salt                                3    Green onions, finely chopped
      2 tb Garlic powder                       4    Chicken breasts (6 to 8 oz
      1 tb Sugar                                    -each), trimmed of fat
    1/4 c  OlZve oil                      
 
  From: Stephen Ceideburg Shared By: Leti Labell
  
  This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux.
  "This recipe is not as hot as you would find in Jamaica. For that authentic
  flavor, double the quantity of dry spices."
  
  "JERK: This method of cooking pork and chicken dates back to the
  Carib-Arawak Indians who inhabited Jamaica.  After capturing an animal and
  thoroughly cleaning and gutting it, the Indians placed it in a deep pit
  lined with stones and covered with green wood, which, when burned, would
  smoke heavily and add to the flavor. But first the carcass was "jerked"
  with a sharp object to make holes, which were stuffed with a variety of
  spices.  The holes also allowed heat to escape without loss of moisture.
  The results were superb. The meat was not only wonderfully spices, but
  moist and tender."
  
  (Note: Sugar Reef is a restaurant in Manhattan)
  
  In a large bowl, combine the allspice, thyme, cayenne pep- per, black
  pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire
  whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime
  juice.  Add the Scotch bonnet pepper,. onion, and green onions and mix
  well.  Add the chicken breasts, cover and marinate for at least 1 hour,
  longer if possible.
  
  Preheat an outdoor grill.
  
  Remove the breasts from the marinade and grill for 6 minutes on each side
  or until fully cooked.  While grilling, baste with the marinade.
  
  Heat the leftover marinade and serve on the side for dipping.
  
  NOTE:  This is the recipe as listed in the cookbook.  Per- sonally, I would
  NEVER heat the leftover marinade and serve on the side for dipping,
  especially something that you had marinated POULTRY in. A MUCH better idea
  would be to reserve some of the marinade (BEFORE you put the chicken in it)
  and save it for serving.
  
  Makes 4 servings.
 

 
       Kowloon Duckling
 
           DAVID DAY   (HGSK65A)             1/2 c  Soy sauce
      1    Duckling, 4 to 5 lbs.               2 tb Honey
      6    Green onions, cut up                2 tb Lemon juice
      6    Parsley sprigs                      1    Recipe Plum Sauce
      1    Garlic clove, minced          

---------------------------------PLUM SAUCE---------------------------------
      1 cn Plums, 17 oz.                       2 tb Sugar
    1/4 c  Syrup from plums                  1/2 ts Worcestershire sauce
    1/4 ts Orange peel, grated               1/4 ts Cinnamon, ground
      3 tb Orange juice                   
 
  Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and
  body cavities closed; tie securely with cord. In saucepan, heat soy sauce,
  honey, and lemon juice.  Sprinkle dampened hickory chips over slow coals.
  Arrange coals away from duckling. Place duckling on foil baking pan; place
  atop grill.  Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened
  hickory chips every 30 minutes and basting frequently with soy sauce
  mixture.  Remove grease as needed. Serve with Plum Sauce.
  ******************Plum Sauce******************** 
  Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums 
  through sieve. In saucepan, combine sieved plums, plum syrup, orange peel, 
  orange juice, sugar, worcestershire sauce and cinnamon.  Heat to boiling; 
  simmer 10 minutes.
  Makes 1 1/4 cup.
 

 
       Lemon-Herb Chicken
 
  2 1/2 lb Chickens,cut into serving           4    Garlic cloves,crushed
           -pieces,washed and patted           1 ts Onion salt
           -dry                                1 ts Paprika
    1/2 c  Fresh lemon juice,about 4           3 tb Fresh rosemary or thyme or 1
           -small lemons                            -tbsp. dried
      1 c  Olive oil                      
 
  Freshly ground black pepper,to taste Garnish: lemon peel strips,optional
  
  Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients
  until smooth and well blended. Reserve 1/3 cup, covered and refrigerated,
  for basting while grilling. Pour remaining marinade over chicken, turning
  pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight,
  turning occasionally. Remove chicken from refrigerator 20 to 30 minutes
  before you are ready to grill, leaving container covered. When coals are
  covered with gray ash, oil the grill rack. Cook chicken, skin side down
  first, for about 15 minutes on each side, brushing with the reserved
  marinade. Watch carefully, as uncovered grills will cook the exteriors
  faster than a covered grill. Pieces are done when exterior is golden brown
  and clear juices run when the chicken is pierced with a sharp fork. Discard
  any unused marinade. Garnish with strips of lemon peel, if desired. Total
  cooking time 30 minutes.
  
  Serves 6.


 
       Lemony Grilled Chicken
 
    1/2    Bottle (3-3/4 oz) Minute          1/8 ts Liquid pepper sauce
           -Maid Lemon juice                   1    Broiler fryer (about 2-1/2
    1/4 c  Butter or margarine, melted              -lbs. quartered)
    1/2 ts Crushed thyme leaves           
 
  Pepper to taste
  
  Combine lemon juice, butter or margarine, thyme and pepper sauce in a small
  bowl.  Sprinkle chicken with pepper.  Place chicken, bone side down, on
  grill over hot coals.  Brush with basting sauce.  Grill for 40 minutes,
  turning once.  Baste frequently with sauce.  Serve with remaining basting
  sauce.  Makes 3- 4 servings.
  
  Note: For a lighter taste, remove outer skin from chicken before grilling.
  
  From: Minute Maid Lemon Juice Box Shared By: Pat Stockett
 

 
       Maple Flavored Smoked Turkey
 
-----------------------------------BRINE-----------------------------------
    1/2 c  Salt                                1 ts Celery salt
    1/3 c  Sugar brown                         1 c  White wine
    1/2 ts Maple flavoring                     1 tb Pepper
      1 ts Onion powder                        3 c  Water
 
  Place turkey in brine for 8 to 12 hours.  Remove from brine.  Rinse and air
  dry for at least one hour.  Open upper and lower body cavities to expose to
  smoke.  Place in smoker and smoke with your favorite fuel. Smoke for 30
  minutes per pound approximately.  i.e. 10 lbs = 5 hours
  
  Remove from smoker and bake in the oven at 300 degrees for about 15 minutes
  per pound.  You may also use your smoker, if it is a convertable model, in
  a roast mode to cook the turkey.  Turkey is done when joints separate
  easily from the body and if the meat is pierced with a toothpick the juices
  are clear.  Watch the bird closely during the roasting phase as different
  birds will require greatly differing time for cooking depending upon the
  temperature of the smoker.
  
  NOTE:  If desired the brown sugar may be replaced with maple syrup giving
  the bird a more maple flavor.
 

 
       Mesquite-Grilled Breast of Chicken with Citrus
 
      1 c  Vegetable oil                       2 x  Lemons **
      2 x  Garlic cloves, crushed              2 x  Limes **
      2 tb Coriander, fresh, minced            2 x  Oranges **
      1 tb Thyme leaves, fresh                 2 c  Chicken broth
      2 x  Scallions, chopped                  1 ts Cornstarch
      4 x  Chicken breasts *                   1 ts Water
      2 x  Shallots, minced                  1/4 c  +2tb Grand Marnier
      1 ts Ginger, fresh, minced                    White pepper to taste
      2 tb Unsalted butter                
 
    *   skinless, boneless, about 1/2 lb each, halved
    **  the rind, pith, and membrane cut away with a serrated knife and
        discarded and the fruit chopped, reserving any juice In a ceramic or
  glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the
  chicken breasts. Let them marinate, chilled, for at least 8 hours or
  overnight. In a saucepan, cook the shallots and the ginger in the butter
  over a monderately low heat, stirring, until the shallots are softened. Add
  the chopped lemons, limes, and oranges with all the reserved juices and
  simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to
  a syruplike consistency. Add the broth, increase the heat to moderate, and
  boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it
  is reduced by 1/3. Mix the cornstarch and water together. Stir in the
  cornstarch mixture, simmer the sauce for 30 seconds, and strain through a
  fine sieve into a bowl.  Add the Grand Marnier, the white pepper, and salt
  to taste. Remove the chicken from the marinade and let it stand at room
  temperature for 15 minutes.  Grill the chicken on a rack set about 5 inches
  above the mesquite, turning it once, for 10 to 12 minutes, or until it is
  just cooked through.  Transfer the chicken to a platter, spoon the sauce
  over it, and garnish the platter with lemon wedges.
 

 
       Moist Barbecue Chicken

       1    Cut Up Chicken                           Bed Of Medium Hot Coals
           Favorite Barbecue Sauce        
 
  As in my holiday turkey, I like to have my barbecued chicken moist and
  juicy. This is more of a technique than any special recipe.  Place chicken
  pieces on the grill.  Cook for 2 minutes and turn over.  Baste each piece
  with sauce.  Cook for 3 or 4 minutes.  Turn and baste.  Keep turning and
  basting at 3-4 minute intervals until chicken is done.  By turning at
  frequent intervals the sauce doesn't have time to burn.  If there is
  anything special about the technique it is the frequent turning and the bed
  of medium hot coals.  From: Syd's Cookbook.
 

 
       Oil & Vinegar Grilled Chicken
 
      1    Cut-up chicken                      1 ts Salt
    1/4 c  Olive oil                         1/2 ts Tarragon
    1/4 c  Wine vinegar                      1/4 ts Rosemary
      2 ts Sugar                               1    Cl Garlic; minced
      1 ts Dry mustard                       1/2 ts Freshly ground black pepper
 
  Recipe by: Judy Howle Mix in a pt. jar and shake vigorously. Pour into
  shallow dish. (I use a ziploc bag) Place chicken pcs. in marinade and turn
  to coat.  Cover and marinate overnight. Grill skin side up about 8" from
  heat.  Turn ever 10 minutes for an hour or until fork tender.
 

 
       Orange 'n Lemon Chicken Breasts
 
      2 tb Butter or margarine                      -to taste
      2 lg Cloves garlic, crushed              2    Split chicken breasts (4
      1 c  Fresh lemon juice                        -pieces with ribs),
      2 tb Grated lemon peel                        About 2 1/2 pounds
           Salt to taste                     1/4 c  Orange marmalade
           Freshly ground black pepper    
 
  Start fire in grill, placing rack 4 inches above coals (see note). Melt
  butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute,
  stirring until golden.  Remove from heat; stir in lemon juice, lemon peel,
  salt, and pepper.  Pour mixture over chicken breasts in a 13 x 9 x 2-inch
  baking dish; let stand at least 10 minutes or until the fire is ready.
  Place sheet of foil on hot grill rack.  Remove chicken from marinade,
  reserving marinade.  Arrange breasts, skin side down, on foil. Cook,
  covered with grill cover, 10 minutes.  Turn breasts over; cook, covered, 15
  minutes longer until cooked through, brushing occasionally with reserved
  marinade.  One or two minutes before end of cooking time, brush breasts
  with orange marmalade to glaze. Serve when chicken is golden brown. NOTE:
  Breasts may be baked in oven.  Heat oven to 400F.  Marinate breasts in
  baking dish as directed; drain off and reserve marinade.  Bake breasts,
  skin side down, 15 minutes.  Turn breasts over, brush with marinade. Cook
  10 minutes longer until cooked through.  Brush with marmalade; cook 1 to 2
  minutes longer to glaze.
  
  Makes 4 servings
  
  [ REDBOOK; July 1990 ]
 

 
       Peanut Crunch Chicken Wings
 
    1/2 c  Country-style Dijon mustard              -teaspoon ground ginger)
    1/4 c  Sour cream                               Freshly ground black pepper
      2 tb Creamy peanut butter                2 lb Chicken wings
      2 tb Low-sodium soy sauce               12 oz Unsalted dry-roasted peanuts
      1 tb Grated fresh ginger (or 1                -(very finely chopped)
 
  Start fire in grill, placing rack 4 inches above coals (see note). Beat
  mustard, sour cream, peanut butter, soy sauce, ginger, and pepper to taste
  in a large bowl, using a fork.  Add chicken wings, turning to coat. Let
  stand 10 minutes, or until fire is ready. Spread peanuts in a shallow dish.
  Dip wings, one at a time, into peanuts to coat completely. Place sheets of
  foil on grill rack, 4 inches from coals; arrange wings on foil and cook,
  covered with grill cover, 20 minutes. Serve when coating is golden brown
  and wings are cooked through. Garnish with celery leaves.
  
  NOTE: Chicken wings may be baked in oven at 450F.  Marinate wings and coat
  with peanuts as directed; arrange on foil-lined jelly-roll pan or shallow
  roasting pan.  Bake 20 minutes until golden brown and cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
 

 
       Pimentos Grilled Chicken with Raspberry Butter Sauce
 
      4    Boneless, skinless chicken          3 tb Raspberry wine vinegar
           Breasts (approx 1 1/2 lbs)          2 ts Raspberry jam
      5 tb Unsalted butter                     1 tb Red wine
    1/2 sm Shallot, chopped                         Salt and pepper
      2 tb Pesto                             1/4 c  Fresh raspberries
    1/4 ts Tarragon                                 (optional)
 
  Print Source: Toronto Daily Star, Starweek, "Chef's Showcase" Recipe
  Source: Pimentos, 120 Brock St.N, Whitby, Ontario
  
  Cook the chicken on a grill or under a very hot broiler in the oven for
  about 3 to 5 minutes on each side, depending on their thickness and the
  intensity of the heat. (The chicken can also be sauteed in a frying pan.)
  Set aside.
  
  In a large frying pan over moderately low heat, melt butter and saute
  shallot until translucent, but not browned.  Add pesto, tarragon, vinegar,
  jam and wine, season with salt and pepper, and stir to combine well. Add
  the chicken and raspberries and cook on low heat for about 5 minutes,
  turning the chicken occasionally, to heat through and blend the flavors.
  Serve accompanied by pasta.
 

 
       Red's Barbq Chicken
 
      2    Chickens ; 4 lb or larger *         4    Cl Garlic ; halved
      2    Lemon ; quartered                        Black pepper
      2 md Onion ; quartered                        Vegetable oil
      4    Fresh rosemary                           Tabasco sauce
 
  Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Probably the most abused
  food on any barbeque pit is the poor old chicken. don't know how many times
  good manners have been challenged by being served a blackened fowl that is
  still raw in the middle. There is no escape, so yo pick around the edges,
  then beat a hasty retreat, hopefully, unobserved. Generally, there are two
  mistakes that lead to this travesty. First, the bird is cooked over a fire
  that is much too hot. If you remember that fryin chicken takes about 45
  minutes, and that the oil is ideally at 360 to 375 degrees F., then you
  begin to see that barbecuing, a less efficient cooking method, should take longer. 
  And longer has to mean at a lower temperature level, or you wind up
  with the well-known charcoal effect. Secondly, many people feel that the
  clucker just has to be basted, and so they buy a bottle of comercial
  tomato-based sauce. Here comes the second layer of charring!! Just for
  grins, try out my method and see if the results aren't just a little more
  pleasing.
  
  Rinse the chickens thoroughly inside and out, discarding the neck and
  giblets. Stuff each chicken with one lemon, one onion, 2 sprigs of rosemary
  and two cloves of garlic. Sprinkle each bird with black pepper. Place the
  birds in a covered barbecue pit, away from the direct heat and close the
  pit. Hold the temperature in the pit at about 250 degrees F. for 3 1/2 to 4
  1/2 hours.
  
  Baste the birds occasionally with the cooking oil that has been seasoned to
  your liking with the Tabasco Sauce. When the chickens are a nice rich brown
  color, and the drumstick wiggles freely, they're done.
  
  *Whole chickens hold their juices better and come out much more moist.
  Larger birds have more fat and are better candidates for this method of
  cooking. If you're doing halved cluckers, then baste more frequently, and
  watch the cooking time. It should be about an hour less.
 

 
       Rotisseried Chicken
 
      1 ea Sm Onion                            1 x  Garlic powder
      2 c  Garlic-minced                       1 x  Celery seeds
      1 x  Vermouth                            1 x  Paprika
      1 x  Soy sauce-dark                      1 x  Oregano-crushed
      1 x  Salt and pepper-fresh ground        1 x  Basil
 
  Ed, first I peel and stuff the chicken with a small onion and a couple of
  garlic cloves, mashed; then after trussing and putting on the spit, I shake
  a little vermouth over it, then a little dark soy sauce, salt and freshly
  ground pepper lemon pepper if you have it, garlic powder, celery seeds, and
  LOTS of paprika; then I put on crushed oregano or basil onto the grill or
  in the oven/spit and cook until thigh juices run clear. The paprika is
  heavy enough to almost form a crust so the juices stay in the chicken.....
  My son who cooks this for his friends calls it 'Monogram O Chicken'... In
  fact, he cooked it one time on television in Fukui, Japan...but they never
  understood the reason for calling it 'Monogram O Chicken'!!!
 


        Sesame Ginger Chicken
 
      1 tb Sesame seeds, toasted               2 tb Reduced-sodium soy sauce
      2 ts Grated ginger                       4    (4 oz) skinned, boned
      2 tb Honey                                    -chicken breast halves
 
  vegetable cooking spray thin green onion strips
  
  Combine first 4 ingredients in a small bowl; stir well and set aside.
  
  Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to
  1/4 inch thickness, using a meat mallet or rolling pin,
  
  Coat grill rack with cooking spray; place on grill over medium-hot coals.
  Place chicken on rack, and cook 4 minutes of each side, basting frequently
  with soy sauce mixture. Transfer chicken to a serving platter; garnish with
  green onion, if desired. Yield: 4 servings (about 201 cal per serving)
 

 
       Smoked Barbequed Turkey
 
      1 ea Turkey, 8-10 lbs                    1 tb Rosemary
    1/2 c  Salt                                1 tb Basil
    1/2 c  Sugar                               1 ea Honey, for basting
      1 qt Apple juice                    
 
  Place turkey in brine for 8-12 hours.  Remove from brine.  Rinse well and
  air dry.  Place turkey in the smoker with both upper and lower cavities
  open to expose the insides to smoke.  Smoke 3-3 1/2 hours or longer being
  careful not to dry bird out.
  
  Remove turkey from the smoker and cook in your favorite way.  If you desire
  more smoke flavor, simply increase smoking time and the amount of fuel
  used.  Reduce your cooking time by 10% for each hour in the smoker (up to
  40%).
  
  If you are using a smoker/barbeque/roaster type of barbeque, switch modes
  to roast mode and baste the turkey with honey during the roasting time.
 

 
       Smoked Chicken Breasts in Ham
 
      4 ea Large chicken breasts             1/4 ts Chili powder
           Skinned and boned                 1/4 c  Flour
    1/2 ts Garlic salt                       2/3 c  White wine
    1/2 ts Paprika                           1/2 lb Thin sliced baked ham
 
  Cut chicken breasts into strips about 1" wide.  Place in smoker and smoke
  for approximately 1 hour.
  
  Dredge in a the mixture of garlic salt, paprika, chili powder and flour.
  Brown strips in 3 tbs of butter.  Add white wine, cover, and simmer for
  approximately 20 minutes until tender.  Cool.  Wrap each piece of chicken
  in strips of thinly sliced baked ham.  Skewer with cocktail picks.  Wrap
  and carry in a cooler to the picnic.
  
  Credit: Luhr-Jensen
 

 
       Smoked Turkey Delight
 
----------------------------------DRESSING----------------------------------
      1 c  Mayonnaise                          1 ts Wright's N.Hickory Seasoning
      2 tb Lemon Juice                       1/4 ts Curry Powder
      2 tb Whipping Cream                      1 ds Pepper
  1 1/2 ts Salt                          

-----------------------------------SALAD-----------------------------------
      4 c  Smoked Turkey; cubed              2/3 c  Walnuts; coarsely chopped
      1 c  Seedless Grapes                   1/2 c  Celery; sliced thin
    2/3 c  Sl. Water Chestnuts; halved    
 
  Combine ingredients to make dressing, set aside. Combine the remaining
  ingredients. Pour dressing over turkey mixture and toss lightly. This
  recipe comes from a booklet "The Wright Choice".
 
-----
 

 
       Smoking a Turkey
 
      1 lg Turkey                         
 
  
  Smoking a turkey is very simple.  (I've already heard various jokes about
  ZIG ZAGS...) First, get a turkey with a pop-up timer. Do NOT stuff the
  turkey.
  
  You need a Weber-type grill.  Before adding any charcoal to the grill, get
  a large turkey roasting pan. Mold the pan to fit on one side of the bottom
  of the grill. Fill the side without the pan with charcoal all the way to
  the bottom of the supports for the mesh grill. Add hickory chips or
  mesquite chips, if desired.
  
  Start the charcoal.  Put the mesh grill in place.  Position the turkey
  directly above the pan.  (The pan catches the drippings from the turkey.)
  Put the lid on the Weber.
  
  Cook the turkey for 11 minutes per pound plus an additional 15 minutes. You
  have to open the Weber up every thirty minutes or so.  This is to allow
  plenty of oxygen to get to the charcoal. (If you keep it closed, the
  charcoal will go out.)
  
  At about 60% of the total time for cooking the turkey, rotate the turkey
  180 degrees. For a 20 pound bird, that would be at about the 2 hour mark.
  
  That's it.   Comes out perfect.
  
  Note that the time is 11 minutes per pound.  I know this sounds like a very
  short time to prepare a turkey,  but it works beautifully.
  
  This turkey is NOT stuffed.  Stuffing the turkey will increase the cooking
  time considerably.
 

 
       Smoky Tarragon Chicken
 
      3 lb Chickens                          1/4 c  Minced fresh parsley
      1    Lemon                             1/2 c  Olive oil
    1/4 c  Minced fresh taragon           
 
  Salt and pepper Fruitwood chips, soaked in water
  
  Cut chickens into quarters.  Chop off backbones and flatten breasts with a
  smart blow from the flat of a cleaver or by pressing with the palm of your
  hand.  Remove last joint from wings (wingtips).  Cut several slits in the
  chicken legs.
  
  Squeeze juice from the lemon.  Mince the parsley and tarragon together. Mix
  together the lemon juice, olive oil and the tarragon and parsley. Rub the
  mixture into the chicken.  Cover and marinate.
  
  Recipe can be prepared to this point several hours ahead.
  
  Start the fire in the grill.  Season the chicken pieces with salt and
  pepper.  Put the dark meat chicken pieces on the grill about 6 inches from
  the coals and cook, turning with tongs every 5 minutes, about 25 minutes in
  all.  After cooking dark meat for about 12 minutes, throw the soaked
  fruitwood chips onto the coals; add the chicken breast pieces, cover the
  grill, and let the smoke permeate the meat for at least 5 minutes. Remove
  the grill cover and continue cooking until the meat tests done, about 7
  minutes more.  There is no need to baste since the chicken skin has enough
  fat to self baste.
  
  Yield: 4 servings.
  
  [ The Best of COOKS Magazine; 1987 ]
  
  Posted by Fred Peters.
 

 
       Spiced Chicken BBQ
 
      2 tb Cooking oil                         2 ts Brown sugar
    1/4 c  Onion, chopped fine                 1 ts Dry mustard
      1 ea Garlic, clove, minced             1/2 ts Salt
    3/4 c  Ketchup                           1/4 ts Black pepper
    1/3 c  Vinegar                           1/4 ts Tabasco sauce
      1 tb Worcestershire sauce                3 lb Chicken, quartered
 
  Heat cooking oil in saucepan and cook onion and garlic until tender, but do
  not brown.  Add ketchup, stir, and add remaining ingredients (EXCEPT
  CHICKEN).  Bring to a boil.  Reduce heat, simmer, uncovered, for 10
  minutes, stirring occasionally.  Set sauce aside.
  
  Season chicken pieces with additional salt, if desired.  Place chicken
  pieces bone side down over medium to hot coals.  Grill 25 minutes (until
  bone side is well browned).  Turn pieces over and grill 25 minutes more,
  until chicken is tender.  Brush chicken frequently with sauce during last
  10 minutes of grilling, using all the sauce.
 
-----
 

 
       Sportsman's Brine for Wild Fowl
 
    1/4 c  Water                             1/2 ts Onion Powder
    1/4 c  Soy Sauce                         1/2 ts Garlic Powder
    1/4 c  Dry White Wine                    1/2 ts Ground Ginger
    1/4 c  Brown Sugar                    
 
  Use this marinade recipe and place birds in cool brine for 6 hours.  Rinse
  and dry on paper towels for 1 hour.  Smoke with choice of wood, hickory,
  etc., for 2 to 4 hours.
  
  WARNING:  Bird is not cooked after smoking.  Bird will require cooking
  before eating.
 

 
       Sweet Chutney Chicken
 
      1    Jar prepared chutney (8 1/2              Freshly ground black pepper,
           -ounces)                                 -to taste
    1/2 c  Orange marmalade                    1 tb Cornstarch
      3 tb Fresh lemon juice                   1    Chicken (3 1/2 to 4 pounds),
      1 ts Salt                                     -cut in 8 pieces
      1 ts Curry powder                             Fresh herb sprigs, optional
    1/2 ts Ground cumin                   
 
  Start fire in grill, placing rack 4 inches above the coals (see note).
  Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and
  pepper in a 1-quart saucepan.  Bring to a boil over medium- high heat.
  Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to
  boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and
  set aside until fire is ready.
  
  Place chicken pieces on hot grill rack, skin side down; cook, covered with
  grill cover, for 15 minutes.  Turn pieces over; cook for another 10
  minutes.  Brush chutney mixture liberally over chicken; cook, covered, for
  5 minutes longer until the chicken is golden brown, well glazed and cooked
  through.
  
  Garnish with herb sprigs, if desired, and serve with grilled onions and a
  cucumber salad.
  
  NOTE:  Chicken mnay be baked in oven.  Prepare the chutney mixture as
  directed.  Heat oven to 450F.  Arrange chicken pieces, skin side down, in a
  baking or roasting pan; bake for 15 minutes.  Turn pieces over; bake for 15
  minutes.  Brush with chutney mixture and bake for an additional 5 minutes
  longer until cooked through.
  
  Makes 4 to 6 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.
 

 
       Tandoori Murgh (Tandoori Chicken)
 
      2 lb Chicken;drumsticks --             1/4 ts Cayenne pepper
           Breasts                             1 ts Paprika
           Or thighs                         1/2 ts Garam masala -- *
      1 ea Ginger -- fresh 1/2" piece        1/2 ts Coriander seeds -- ground
      4 ea Garlic cloves                     1/2 ts Cumin seeds -- ground
    1/2 c  Yogurt -- plain                     1 ds Lemon juice
           Salt -- to taste               
 
  * I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
  sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
  ground together Skin the chicken, wash & pat dry with paper towel. Make
  deepcuts on the surface with a knife. Mince or grate ginger and garlic.
  Transfer to a small bowl and add the spices. Mix well, then rub the paste
  into the chicken and let marinate serveral hours in refrigerate. Cook
  chicken on grill or in broiler (30 minutes for legs), basting with leftover
  marinade and turning to ensure even cooking. Serve with a dash of lemon
  juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_
  posted by Anne MacLellan
  
  Recipe By     :
 

 
       Tangy Grilled Chicken
 
      2    Chickens,about 3 lbs.             1/2 ts Freshly ground pepper
           -each,cut into pieces             1/3 c  Water
      1 ts Salt                                2 tb Worcestershire sauce
      1 tb Hungarian sweet paprika           1/3 c  Red wine vinegar
    1/4 ts Cayenne pepper                    1/4 c  Butter,cut into bits
    1/4 ts Dry mustard                              Vegetable oil
 
  Place the chicken pieces in a large shallow glass or ceramic dish.
  
  In a medium saucepan, combine the dry ingredients with the water. Heat to
  boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
  in the butter. Pour over the chicken. Let stand 1 hour.
  
  Preheat the grill. If using presoaked wood chips or chunks (chips are for
  gas grills), or other flavorings, sprinkle over the hot coals or lava
  rocks. Brush the grid lightly with oil.
  
  Place the dark meat of the chicken on the grid and cover-cook with the
  vents open over hot or high heat for 15 minutes, basting often with the
  extra sauce and turning once. Add the white meat to the grid and continue
  to cover-cook 15 to 20 minutes longer until both meats are crisp and the
  juices run yellow when pricked with a fork. Baste often and turn once.
  (Remove cover and continue to grill if chicken is not crisp enough.)
  
  Serve 6 to 8.
 

 
       Tasty Taco Chicken Grill
 
      1 ea Broiler chicken; cut in part        1 tb Cooking oil
      1 ea Small onion; minced                 1 ts Salt
      8 oz Can Spanish-style tomato sau      1/2 ts Oregano leaves
      4 oz Can taco sauce                    1/8 ts Pepper
    1/4 c  Molasses                          1/2 c  Grated Jack cheese; (optiona
      2 tb Vinegar                        
 
  Lay out chicken parts in baking dish and bake in 350 degree oven for 40
  min.  Cool them a bit and pour sauce (method below) over the chicken, cover
  and marinate in refrigerator for at least an hour, or overnight would be
  better. When ready to grill, drain excess sauce and reserve. Place chicken
  on prepared grill, skin side up, about 8" from heat. Grill, turning a few
  times, for about 20 min or until fork can be inserted with ease. Brush
  generously with reserved sauce during 20 min of grilling. When chicken is
  done, place on platter; top with remaining sauce and sprinkle with cheese,
  if you like. Sauce: In small saucepan, make sauce by mixing together onion,
  tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and
  pepper.  Bring mixture to a boil.  Remove from heat and cool 2 min. FROM:
  PAT MULDROW   (DCGM11B)
 

 
       Teriyaki Chicken Delight
 
      6    Frying Chicken Quarters             2 tb Vegetable Oil
    1/4 c  Honey                             1/2 c  Teriyaki Sauce
    1/2 ts Ground Ginger                       2    Garlic Cloves, minced
    1/3 c  Medium Dry Sherry              
 
        Cut chicken into smaller portions.  Rinse and pat dry.  Place in
  glass bowl to marinate.  In small saucepan combine oil, honey, teriyaki
  sauce ginger and garlic.  Bring to boil.  Remove from heat and add sherry.
  pour over chicken pieces.  Cover tightly and refrigerate overnight, turning
  once or twice.  Grill,  beginning skin side down, 6 to 8 inches from coals;
  turn every 10 minutes and baste with marinade.  Cook for 25 to 30 minutes
  or until done and well browned.
 

 
       Tex-Mex Chicken
 
      1 ea 3-4 pound chicken, halved           1 ea Lemon, halved
           -with backbone removed        

----------------------------------MARINADE----------------------------------
      6 ea Garlic, cloves, crushed             2 tb Paprika
      1 tb Cayenne pepper                           -Salt to taste
      1 tb White pepper                   
 
  Wash chicken thoroughly.  Pat dry.  Rub both sides with half a lemon.  In a
  small bowl mix garlic and spices.  Rub mixture on both sides of chicken.
   Place the chicken halves, skin-side up, in a shallow baking dish.  Allow
  the chicken to stand covered in refrigerator for 24 hours.  Place the
  chicken halves, skin-side up, 4-5 inches from mesquite coals.  Cover and
  grill for 20 minutes, turn and grill at 20 to 30 minutes intervals.  Total
  cooking time is about 1 1/2 hours.
 

 
       Thai-Style Grilled Chicken
 
      5 tb Thai or Vietnamese fish             3 lb Chickens, quartered, rinsed,
           -sauce (nam pla or nuoc mam)             -patted dry
    1/4 c  Light brown sugar                   8    Leaves of butter lettuce
    1/4 c  Canned, unsweetened coconut              -(Boston, Bibb, etc)
           -milk                               2 md Tomatoes, quartered
  2 1/2    Tbsfresh lime juice                 2 md Cucumbers, sliced 1/4 inch
      2 tb Five-spice powder                        -thick
      2 tb Soy sauce                         1/2    Red onion, sliced and
      1 tb Crushed dried Asian chilis               -separated into strips
           -(about 8 small)                         Amerasian Dipping Sauce
      1 tb Plus 1 tsp curry powder                  -(separate recipe)
 
  Servings: 8 Notes: This Asian-influenced dish is from Philipe La Mancusa,
  the chef at Embarko in San Francisco. He serves the chicken with fried
  plantains, rice and Singha beer from Thailand. The chicken must marinate
  for one to two days before grilling.
  
  DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut milk,
  lime juice, five-spice powder, soy sauce, crushed chiles and curry powder.
  Set aside for at least 2 hours.
  
  Stir the marinade well. Place the chicken in a glass baking dish and coat
  thoroughly with the marinade. Transfer the chicken to 2 large, heavy Ziploc
  plastic bags. Pour in any extra marinade. Press out any air and zip the
  bags to close. Set aside to marinate at room temperature for 2 hours, then
  refrigerate for at least 24 hours or up to 2 days, turning the bags
  occasionally.
  
  Light the grill. Cut the chicken wings off at the second joint or fasten
  the wing tips to the rib cages with metal skewers. The fire is ready when
  you can hold your hand 7 inches above the coals for at least 4 seconds.
  Grill the chicken, bony sides down, for 1 1/2 minutes, then turn and grill
  for 1 1/2 minutes to seal in the juices. Turn the chicken again and grill
  for about 6 minutes, until the surface meat is firm. Turn and grill for 6
  minutes longer. If the fire is too hot, the skin will char, so watch
  carefully and turn the chicken if necessary. Grill the chicken, turning
  occasionally, for 17 to 25 minutes longer. It is done as soon as the meat
  is white throughout and the juices run clear when the meat is deeply
  pierced.
  
  Alternatively, preheat the broiler. Broil the chicken for about 35 minutes,
  beginning skin-side up and turning every 10 minutes.
  
  Serve the chicken on plates or a platter, garnished with the lettuce,
  tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the dipping
  sauce in small dishes.
  
  Source: Food & Wine magazine, 07/90
 

 
       Tumor Chicken
 
           1 or 2 roasting chickens                 Garlic cloves
 
  Recipe by: Lloyd Evans Peel the garlic cloves (leaving them whole) and
  after loosening the skin of the birds insert them under the skin, using as
  many as you like, but at least 6-7 cloves for each bird. I use a Weber, and
  build an indirect pile against one side of the grill, meanwhile have
  several chunks of Hickory soaking in water, when the coals are ready, put
  the hickory on, brush with soy sauce if you like,(not necessary) Put the
  birds on the opposite side from the coals, adjust the vents and go about
  your business. Usually takes about 2 hours.
  
  I realize that this is not really smoke cooking and therefore may be outsid
  the scope of this group, but if you make and eat it I think you will be
  happy to add it to your repetoire.
 

 
       Ultimate Smoked Turkey
 
  1 Turkey; 8 to 10 pounds 1 md Onion 2 Bay leaves 1/2 c White wine Super
  smoking sauce; (see r -ecipe)
  
  Rinse turkey, pat dry and rub liberally with oil (we'd rub it with Liquid
  Smoke instead). Place onion, bay leaves and wine in water pan with hot
  water (we'd add a few sticks of celery and a few cloves of garlic). Place
  water pan in smoker and turkey on grid (it won't hurt to put a quartered
  onion, a few stalks of celery and a bay leaf inside the turkey; we also
  sometimes mix freshly ground black pepper, a bit of salt and some crushed
  thyme together and after loosening the breast skin with your hands, push
  this mix up under the skin and spread over the breast of the turkey). Place
  dome on smoker and do not remove until midway through cooking time. Then
  remove dome and liberally paint turkey with Super Smoking Sauce. Replace
  dome and continue smoking. When turkey is done, liberally paint again and
  allow to smoke for 15 minutes more. Yield: 8 to 10 servings. Charcoal: Use
  10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we use about 5 to 8
  presoaked wood blocks) and smoke 4 to 6 hours. Electric: Use 4 quarts hot
  water, 3 wood sticks and smoke 4 to 6 hours. Add water to water pan after
  about 4 hours or as needed (you can tell when smoker needs water by the
  sizzling sound it will make). Recipe from "Cook'n Cajun Water Smoker
  Cookbook" by Sondra Hester.
 

 
       Zingy Barbecued Chicken
 
    1/2 c  Grapefruit juice                  1/2 ts Celery salt
    1/2 c  Apple cider vinegar               1/2 ts Ground ginger
    1/2 c  Oil                               1/8 ts Pepper
    1/4 c  Chopped onion                       3 lb Chicken pieces
      1    Egg                            
 
  In blender container, place all ingredients except chicken; blend 30
  seconds.  In small saucepan, pour blended sauce mixture and heat about 5
  minutes, until slightly thickened.  Remove from heat; dip chicken in sauce,
  one piece at a time, turning to thoroughly coat. Reserve sauce.
  
  Place chicken on prepared grill, skin-side up, about 8" from heat. Grill,
  turning every 10 minutes, for about 50 minutes or until chicken is tender
  and juices run clear.  Brush generously with reserved sauce during last 20
  minutes of grilling.  Watch chicken carefully because the egg and sauce can
  cause the chicken to brown too quickly.
  
  Serves:  4
