Your favorite barbecue chicken recipe?

Bone in chicken, marinated in Tecate beer for 5 hours pat dry, sprinkle with Emeril's Southwest essence and salt. grill till golden brown and cooked through, appx. 7-10 min per side.


Always rave rewiews.


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Summer salads:





Marinated Tomatoes





3 tablespoons chopped fresh parsley leaves


1 tablespoon sugar


1 1/2 teaspoons garlic salt


1 1/2 teaspoons seasoned salt


1/2 teaspoon ground pepper


3/4 teaspoon dried thyme


3/4 cup vegetable oil


1/2 cup white balsamic vinegar


2 to 3 green onions, chopped


4 to 6 large tomatoes or more, each cut into 6 wedges Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.


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Oriental Sesame Slaw





Terrific combination of Cabbage, Carrot and Jicama with a deliciously different dressing!


Makes: large bowl Prep Time: 25 Min. Cook Time: 0 Ready In: 25 Min Servings: 8





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INGREDIENTS:


1 Head green cabbage thinly shredded


1 Large carrot shredded


1C. Jicama shredded (peel off skin before shredding)


1 Tbsp. Black sesame seeds (optional)


1C. Mayonnaise


2 Tbsp. Rice vinegar


1 Tbsp. Sesame oil


3 Tbsp. Honey





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DIRECTIONS:


Put shredded cabbage, carrot, jicama and sesame seeds in large bowl.


In separate bowl mix mayonnaise, vinegar, sesame oil and honey.


Add to cabbage mixture and chill for at least 4 hours before serving.


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Fantastic Potato Salad





I always get asked to make this creamy melt in your mouth potato salad and there is never any left.


Makes: Prep Time: 45 min. Cook Time: 25 min. Ready In: Servings: 10





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INGREDIENTS:


6-8 Medium Potatos Yukon Gold is best


4 Hard Boiled Eggs


8 Strips Bacon


1 Stalk Celery


2 Green Onions (optional)


1 Tbsp. Sweet Pickle Relish


3/4 C. Mayonnaise


3/4 C. Sour Cream


1 Tsp. Yellow Mustard


Salt and Pepper to taste





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DIRECTIONS:


Boil potatos in large pot of water until tender (easily pierced with fork) approx. 20 min. Drain, cool, peel (if desired), and cube. Cook eggs in saucepan filled approx. 3/4 full with water, boil water and cook eggs for 12 min. Drain and let cool. While potatos and eggs are cooling fry bacon until crisp, let cool and crumble. Chop celery and green onion and place in large bowl, grate eggs into bowl with cheese grater, add cubed potatos, relish and bacon. Mix mayonnaise, sour cream and yellow mustard then add to potato mixture, mix well. Salt and pepper to taste. If you want the potato salad to be creamier mix potatos in while slightly warm.


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Strawberry Spinach Salad





Prep Time: 10 Minutes


Ready In: 1 Hour 10 Minutes


Yields: 4 servings





';The dressing in this spinach and strawberry salad is fabulous.


INGREDIENTS:


2 tablespoons sesame seeds


1 tablespoon poppy seeds


3 tablespoons honey or to desired sweetness


1/2 cup olive oil


1/4 cup white balsamic vinegar


10 ounces fresh spinach -


rinsed, dried and torn into bite-


size pieces


1 quart strawberries - cleaned,


hulled and sliced


1/4 cup almonds, blanched and


slivered





DIRECTIONS:


1. In a medium bowl, whisk together the sesame seeds, poppy seeds, honey, olive oil, vinegar. Cover, and chill for one hour.


2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before servingYour favorite barbecue chicken recipe?
2 chickens (2 1/2 to 3 pounds each), quartered, with


backs removed


1 recipe Barbecue Sauce, recipe follows





Instructions


Marinate the chickens in 2/3 of the barbecue sauce for


a few hours or overnight in the refrigerator.





Heat the coals in a charcoal grill. Spread the bottom of the grill with a single


layer of hot coals and then add a few more coals 5 minutes before cooking, which


will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on


both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.





Serve with extra barbecue sauce on the side.








Barbecue Sauce:


1 1/2 cups chopped yellow onion (1 large onion)


1 tablespoon minced garlic (3 cloves)


1/2 cup vegetable oil


1 cup tomato paste (10 ounces)


1 cup cider vinegar


1 cup honey


1/2 cup Worcestershire sauce


1 cup Dijon mustard


1/2 cup soy sauce


1 cup hoisin sauce


2 tablespoons chili powder


1 tablespoon ground cumin


1/2 tablespoon crushed red pepper flakes





In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat


for 30 minutes. Use immediately or store in the refrigerator.





Yield: 1 1/2 quarts





or try this sauce:





1 bottle store bought barbecue sauce, Plain variety works best


鈪?cup brown sugar


鈪?cup ketchup


2 tablespoons hot salsa


1 medium to large onion, chopped





Mix together all ingredients, simmer over low heat for 45 to 50 min.Your favorite barbecue chicken recipe?
my fave reciepe uses drumsticks and thighs. i think breasts easily lose moisture and if u dont cook properly, they can not taste very good. here are the steps:


1. make a bbq sauce consisting of sauteed onions and garlic, ketchup, woischesre, hot sauce, honey.


2. cook chicken for 15 mins and then add sauce. cook another 15 mins.


3. cook until the chicken is no longer pink and juicy.


enjoy!
Defrost your chicken. Take the Skin off of it.


Put it in a zip lock bag. add a little water if its not juicy.


Put a lot of garlic


Onion power


and Lemon peper. cover it.


shack it around for a bit. its good to let it sit too.


Cook it on a grill over Charcoal.


Use a thermomter(digital is NICE)


once it hits 170F put Sweet baby ray bbq sauce on it. and cover for about 5mins to 8 mins.


As soon as it hits 180F take it off


ENJOY!!


I've had many people say it was the best chicken EVER.
I make a bbq chicken salad that is awesome. First I grill chicken breasts and a few minutes before I take them off the grill i baste them with Corky's bbq sauce (you can use whatever kind you like obviously) so that the sauce bakes onto the chicken a little bit.





After the chicken is done I let it rest while I prepare the rest of the salad.





I take a platter and line it with:


-romaine lettuce


-red cabbage shreds


-tomatoes


-cucumbers


-sliced red onion


-black beans


-corn (I use fresh when possible, but thawed frozen works well, too)


-sliced avacado


-diced jalepeno pepper


-tortilla strips (or broken up chips if you can't find the strips)





When the salad is assembled I slice the bbq chicken and top the salad with it.





For the dressing i take equal parts (usually a cup of each) of lo-fat ranch dressing and salsa and mix them together.





Voila'! An excellent summer salad!
I have two.





Take rosemary, thyme (equal quantaties) and a few garlic cloves. Blend with olive oil, some cracked black pepper and marinate for a couple of hours.





OR





Tomato sauce, brown sauce (equal quantaties) a dash of dijon mustard and work into a liquid marinade consistancy with coca cola. Marinate for a couple of hours.