HOT & STICKY SUMMERTIME CHICKEN:
May 25, 2007 7:48:47 GMT -8
Post by connie on May 25, 2007 7:48:47 GMT -8
HOT & STICKY SUMMERTIME CHICKEN:
4 to 6 portions
Ingredients:
3-pound whole chicken
Marinade:
1 (12oz) Dr. Pepper
10 Cloves minced garlic
3 Whole chilies
2 tbsp hot sauce
½ C minced onion
¼ C fresh chopped cilantro
2 tsp sea salt
Glaze:
½ C Honey
2 tbsp Dijon style mustard
2 tbsp grated ginger
1 tbsp orange zest
1 tbsp lime zest
Directions:
Remove neck and parts from inside of chicken. Rinse and dry the chicken. Cut the bird down the whole spine and flatten the bird. Place into a plastic re-sealable bag.
In a bowl, combine the marinade ingredients. Pour the marinade over the chicken and seal the bag. Refrigerate a minimum of 3 hours, overnight is better.
In a small bowl, combine the glaze ingredients.
Preheat the barbecue grill to medium heat. Place the bird on the grill, bone-side down. Discard the bag and the marinade. NOTE: NEVER baste with marinade that was used for raw meat.
Cook the chicken for approximately 15 minutes on each side. When the chicken reaches a temperature of 165 degrees, start to brush on the glaze. Continue brushing on the glaze until it is used and the chickens reaches 170 degrees.
Remove chicken from the grill and let sit for 10 minutes before cutting.
4 to 6 portions
Ingredients:
3-pound whole chicken
Marinade:
1 (12oz) Dr. Pepper
10 Cloves minced garlic
3 Whole chilies
2 tbsp hot sauce
½ C minced onion
¼ C fresh chopped cilantro
2 tsp sea salt
Glaze:
½ C Honey
2 tbsp Dijon style mustard
2 tbsp grated ginger
1 tbsp orange zest
1 tbsp lime zest
Directions:
Remove neck and parts from inside of chicken. Rinse and dry the chicken. Cut the bird down the whole spine and flatten the bird. Place into a plastic re-sealable bag.
In a bowl, combine the marinade ingredients. Pour the marinade over the chicken and seal the bag. Refrigerate a minimum of 3 hours, overnight is better.
In a small bowl, combine the glaze ingredients.
Preheat the barbecue grill to medium heat. Place the bird on the grill, bone-side down. Discard the bag and the marinade. NOTE: NEVER baste with marinade that was used for raw meat.
Cook the chicken for approximately 15 minutes on each side. When the chicken reaches a temperature of 165 degrees, start to brush on the glaze. Continue brushing on the glaze until it is used and the chickens reaches 170 degrees.
Remove chicken from the grill and let sit for 10 minutes before cutting.