Margarita Chicken

1/2 cup nonalcoholic margarita mix

3 tablespoons lime juice

1 clove garlic - crushed

3 pounds cut-up broiler-flyer chicken

1 teaspoon coarse salt

Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag.

Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Place chicken, skin sides up, on grill.

Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 tea-spoon salt.

Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

6 servings.

Betty Crocker, On the Grill

Rotisserie Chicken

1 roasting chicken, about 5 pounds
salt and pepper
1/4 cup molasses
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sherry
1 teaspoon garlic powder
dash ginger

Sprinkle chicken with salt and pepper. Arrange on rotisserie skewer and truss to
keep legs and wings close to the body. Place chicken about 8 inches above coals.
Place a drip pan under chicken to prevent flare-ups. Allow chicken to cook for
about 1 hour. Combine remaining ingredients in a saucepan; bring to a boil or
heat on grill. Brush sauce over chicken. Continue rotating over hot coals,
brushing with the sauce every 10 or 15 minutes. Cook for about 1 hour longer, or
until chicken is tender and cooked through.
Serves 4 to 6.

Sweet and Spicy Chicken Barbecue
Makes 8 servings


1-1/2  cups Pineapple Orange Juice 
1  cup orange marmalade 
2/3  cup teriyaki sauce 
1/2  cup firmly packed brown sugar 
1/2  teaspoon ground cloves 
1/2  teaspoon ground ginger 
4  broiler-fryer chickens, halved or quartered (about 2 pounds each) 
   Salt and pepper 
1  can (20 ounces) Pineapple Slices, drained 
4  teaspoons cornstarch 

 
In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar,
cloves and ginger. Heat over medium heat until sugar dissolves; let
cool. Sprinkle chicken with salt and pepper. Place chicken in glass
baking dish. Pour juice mixture over chicken; turn to coat all sides.
Marinate, covered, 2 hours in refrigerator, turning often.

Preheat oven to 350°F. Light charcoal grill. Drain chicken; reserve
marinade. Bake chicken 20 minutes. Arrange chicken on lightly greased
grill, 4 to 6 inches above glowing coals. Grill, turning and basting
often with reserved marinade, 20 to 25 minutes or until meat near
bone is no longer pink. Grill pineapple slices 3 minutes or until
heated through.

In small saucepan, dissolve cornstarch in remaining marinade. Cook
over medium heat until sauce boils and thickens. Spoon over chicken.
Serve chicken with pineapple.

Grilled Chicken with Barbeque Sauce

1 whole chicken cut up for grilling
3 large lemons
3 cloves crushed garlic
1-tsp salt
1-tsp pepper
2-tsp dried parsley
1 bunch of dried mint leaves
1/2 cup olive oil

Remove shin from chicken. Salt and pepper on both sides and cook on grill. Squeeze lemons into a bowl add garlic, salt, pepper, parsley, olive oil and stir everything with the mint leaves. And start basting the chicken using the mint leaves as a flavoring and as a brush to brush the sauce on the chicken and cook about 1 hour.

GRILLED CHICKEN

1 chicken -- cut into 8 pieces
1 cup ketchup
¼ cup firmly packed brown sugar
2 tablespoon white vinegar
1 tablespoon instant minced onion
2 tablespoon Worcestershire or steak sauce
1 teaspoon dry or 2 tablespoons prepared mustard

Preheat the oven to 350º.
Place the chicken in a 9" x 13" baking dish that has been coated with nonstick cooking spray and bake for 25 minutes.
Meanwhile, in a medium-sized bowl, mix together the remaining ingredients.
Preheat the grill to medium heat.
Coat the chicken with the sauce mixture and place on the grill.
Grill for 15 to 20 minutes, or until the juices run clear and no pink remains, turning halfway through the grilling.

Grilled Lemon-Yogurt Chicken

1 cup plain yogurt
1/4 cup red wine vinegar
1 clove garlic -- minced
1 tsp ground coriander
1 tsp dry mustard
1/2 tsp ground ginger
1/2 tsp pepper
1/8 tsp ground cloves
5 drops hot sauce
1 3 lb chicken -- cut up
Combine first 10 ingred., pour into a large shallow bowl. Marinate chicken 1-1/2 hrs. Grill basting with marinade.Serves 4

Pineapple Cranberry BBQ Chicken 
 

1 large chicken

salt and pepper to season

Sauce:

1 12 oz. jar of pineapple preserves

1/2 C. cranberry sauce, whole, canned

1/2 C. chili sauce

1/3 C. vinegar

1 garlic clove minced

Grill chicken as you normally would.

Combine sauce ingredients.

Baste with 1 cup sauce last 15 minutes of grilling.

Serve remaining sauce warm on the side.

Combine all sauce ingredients.

Sauce also good on grilled vegetables.

Apple Sweet BBQ Chicken 

1/2 cup barbecue sauce
1/4 cup frozen apple juice concentrate
3 lb. cut-up frying chicken (up to 3 1/2 lb.) -- skin removed if
desired
Heat grill.

In a small saucepan, combine barbecue sauce and apple juice
concentrate; blend well. Set aside.

When ready to grill, place chicken, skin side down, on gas grill over
medium heat or on charcoal grill 4-6 inches from medium coals. Cook
25-35 minutes or until chicken is fork-tender and juices run clear,
turning often and brushing frequently with sauce during last 15
minutes of cooking time. Bring any remaining sauce to a boil; serve
with chicken.

Golden Glazed Chicken 

1 broiler-fryer chickens cut in quarters (weighing about 3 pounds) or 3
lbs. chicken parts
1/4 cup butter or margarine
1/4 cup frozen lemonade concentrate
1 envelope (1 1/2 ounces) sloppy joe seasoning mix
1 tablespoon honey

Grill or broil chicken over hot coals, or 4 inches from heat; turning
frequently until tender.  Melt butter; add lemonade, seasoning mix and
honey.  Brush mixture over chicken; heat until glazed.  Serve at once.

Skinless Flame-Broiled Chicken  

Marinade
1 cup water
1 cup apple juice
1 cup V-8 juice
1 tablespoon lemon juice
1/2 cup pineapple juice
1 cup chopped onion
2 teaspoons salt
2 teaspoons ground black pepper
1 whole chicken, skinned and cut into 8 pieces
(legs, thighs, breasts, and wings)

Baste
2 tablespoons plus 1 teaspoon vegetable oil
1/2 cup thinly sliced onions
1 10-ounce can tomato puree
1/4 cup water
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
dash ground black pepper
dash garlic powder  Passion for Cooking

1. Combine all of the ingredients for the marinade in a
medium bowl. Mix well.

2. Add chicken to the marinade and leave it for at least 24 hours.
It's even better if you let the chicken marinate longer, for as much
as 48 to 72 hours.

3. Sometime before the chicken is done marinating, prepare the basting
sauce by heating 1 teaspoon of the oil in a medium skillet. Sauté the
sliced onions until  they begin to blacken a bit. Pour the onions into a
medium saucepan with the other baste ingredients. Bring mixture to a
full boil, then reduce heat and simmer for 5 to 7 minutes. Remove from
heat. When cool, cover the baste and chill until it's needed.

4. When you are ready to cook the chicken, fire up your grill to medium
heat. Grill the chicken for 5 to 6 minutes, then turn it over and grill for
another 5 to 6 minutes. Turn chicken over once more and brush the top
with the baste. Grill for another 5 to 6 minutes, then turn the chicken
over again, baste the other side, and cook it until it's done -- around
20 to 24 minutes total cooking time that will vary from piece to piece.
You should see a few charred black spots on the surface of the chicken.
but don't let it burn