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BARBECUED CHICKEN
Another backyard favorite, this recipe includes an
e a s y t o m a k e , s w e e t a n d s p i c y s a u c e .
Makes 4 servings.
Ingredients
1/2
cup ketchup
1/4
cup orange marmalade
1
tablespoon vinegar
1/2
teaspoon celery seed
1/2
teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
1
2 1/2 to 3 pound broiler-fryer chicken, pre-cut
SOUTHWEST CHICKEN BREASTS
This popular recipe can also be a grilled chicken salad!
Slice chicken into small strips and place them on top of
shredded lettuce with avocado dressing and top with
cheese! Makes 6 servings.
Ingredients
1/4
cup dry white wine
2
tablespoons olive oil or cooking oil
2
teaspoons snipped fresh tarragon or 1/4
teaspoon dried tarragon, crushed
1/4
teaspoon salt
6
skinless, boneless chicken breast halves
2
avocados, pitted, peeled and chopped
1
tomato, chopped
1
clove garlic, minced
2
tablespoons finely chopped seeded
green chili peppers of your choice
2
green onions, finely chopped
1
tablespoon snipped fresh cilantro
1
tablespoon honey
1
tablespoon lemon juice
Preparing the Chicken
Combine wine, oil, tarragon and salt. Rinse chicken and
dry with paper towels. Place chicken in plastic bag and
into shallow dish—then add marinade and seal bag.
Rotate chicken to coat well and chill up to 24 hours,
turning bag occasionally.
Preparing the Avocado Dressing
Combine avocados, tomato, garlic, chili peppers, onions,
cilantro, honey and lemon juice. Toss well then cover and
chill up to 2 hours.
Grilling the Chicken
Remove the chicken from plastic bag and reserve the
marinade. Grill chicken directly over medium heat with lid
up for 5 minutes. Turn chicken and brush with marinade,
then grill for 5-10 minutes more or until chicken is no
longer pink. Serve with side of avocado dressing.
Preparing the Sauce
Combine ketchup, marmalade, vinegar, celery seed,
chili powder and hot pepper sauce in a cooking pan,
and cook directly over a low to medium heat. Leave the
cooked sauce in the pan and remove from heat until
chicken is prepared.
Preparing the Chicken
Wash chicken and dry with paper towels. Turn outside
burners on medium and place pre-cut chicken pieces
(bone side down) in center of grill. Close lid and cook
indirectly for 1 hour or until chicken is no longer pink.
Brush occasionally with sauce. Remove chicken from
grill once cooked, then place cooking pan with sauce
into center of grill and reheat. Pour warmed sauce over
chicken and serve.
