Feeds:
Posts
Comments

Posts Tagged ‘barbecue chicken recipe’

Here’s a delicious sauce to pour over your grilled chicken breasts. I would suggest you make the sauce before you leave for your picnic and carry it with you in your picnic cooler. When your chicken breasts are almost done, reheat this sauce on your grill and you’ll be ready for some great eating!

INGREDIENTS

  1. 1 garlic clove minced
  2. 1 red pepper, cut into strips
  3. 1 tablespoon sour cream
  4. 1/2 cup diced onion
  5. 2 tablespoons chopped fresh parsley
  6. 2 teaspoons dry white table wine or vermouth (save the good stuff for drinking)
  7. 3 tablespoons whipped cream cheese
  8. 4 chicken breasts
  9. 4 teaspoons butter or margarine

DIRECTIONS

Sauté the onion and garlic in butter or margarine until the onion is translucent. This will take about two minutes. Add the pepper strips and cook, stirring occasionally until they’re tender crisp (about five minutes).

Meanwhile, measure the cream cheese, sour cream and wine into your blender. Add the peppers and onions to the blender and process until smooth, scraping down the sides of the blender as necessary. This is where I stop until I get to the park.

Once at the park, I take the sauce out of my picnic cooler and heat it in a covered saucepan on my portable grill over low heat until it’s heated throughout. Try hard not to allow the sauce to boil. Serve this sauce over grilled chicken for a great treat.

Advertisements

Read Full Post »

Is it legal to have so many great tastes on one skewer? Wait till you check out this outrageous recipe for grilled chicken with pineapple and plantains. Take out your barbecue tools and make this recipe at your next backyard barbecue. If they didn’t know better, your friends would think you were a professional chef.

INGREDIENTS

  1. 1/2 cup pineapple juice
  2. 1/2 cup vegetable oil
  3. 1/2 pineapple peeled and cubed
  4. 1/4 cup lime juice
  5. 2 cloves garlic
  6. 2 tablespoons oregano
  7. 2 whole ripe plantains (optional)
  8. 4 strips bacon
  9. 8 whole chicken thighs
  10. 1 large onion

DIRECTIONS

On eight 10-inch skewers, thread chicken, bacon, pineapple, onions and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish.

In small bowl, stir together the pineapple juice, lime juice, oregano and garlic cloves. Pour the pineapple juice mixture over skewers, coating all sides thoroughly. Cover the skewers with plastic wrap and refrigerate them for at least 30 minutes. I think the kabobs come out best if they marinate for a full 24 hours. Please remember to turn them once in a while.

When you’re ready to cook these kabobs, heat your grill to medium-hot or start a charcoal fire. Don’t put the skewers on the grill until all the black has burned away from the charcoal. If you put them on too soon, they’ll end up tasting funny. Remove the skewers from the marinade and set the remaining marinade aside. We’re going to use if for a sauce. Brush the kabobs with cooking oil and grill them for about 20 minutes turning them regularly.

Here’s a great dipping sauce to go with these chicken kabobs:

INGREDIENTS

  1. remaining marinade from the kabobs
  2. 2 tablespoons cooking oil
  3. 1 large onion minced
  4. 1 10 ounce jar of pineapple fruit spread

To make the dipping sauce just stir all the ingredients together in a medium or large bowl and boil over medium to high heat for 10 minutes. Serve the dipping sauce separately and allow you guests to dip to taste.

Read Full Post »

This cranberry chicken recipe is going to have your whole family asking for more. In fact, you may want to double this entire recipe and make enough for seconds! By the way, this recipe is better for your backyard barbecue than for a picnic.

INGREDIENTS

1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce

DIRECTIONS

In a large skillet brown the chicken in butter or margarine. Season with salt and pepper. Remove from the skillet. In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.

Baste the cranberry mixture over the chicken and cook on the preheated grill for 90 minutes on medium heat. Lightly baste the chicken very 15 minutes heat.

IMPORTANT NOTES

Thoroughly cook poultry to at least 165 degrees for at least 15 seconds.
Discard any remaining marinade. It isn’t safe to reuse it.

This chicken recipe will be great for your next backyard barbecue event. To make it perfect, you’re going to need great barbecue tools. Let me recommend Picnic Baskets and More for your barbecue tools and other picnic accessories.

Read Full Post »