Barbecue and Grilling:
BBQ Recipes: Chicken Main Dishes

1 tablespoon Mirin, sweet rice cooking wine
1/2 cup white wine
1/4 cup olive oil
1/4 cup sesame oil
1/2 cup soy sauce
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 scallions, chopped
3 tablespoons sesame seeds, toasted
2 tablespoons ginger, freshly grated

1 chicken, about 3-4 lbs. cut into 8 pieces

Briskly whisk the marinade ingredients together in a small bowl until well incorporated. In a large zip lock style bag, place both the chicken and enough of the marinade to cover. You'll have leftover marinade, store it in a glass jar under refrigeration. Marinate the chicken for 3 hours or longer in the refrigerator.

Grill the chicken over a medium-hot fire for 45-55 minutes until the juices run clear when pierced with a knife. Turn the chicken often during the cooking time to avoid burning. Baste often while grilling, with the marinade, to ensure a moist and flavorful product.

This dish would be nicely complemented with basmati rice and a nice dry Chardonnay.

Source: David Nelson
Date Published: 1994 (C)

4 boneless, skinless chicken breasts
Bibb lettuce, 1 large or two small heads
1/2 large red bell pepper
1/2 large yellow bell pepper
2 red onions, sliced thick
1 zucchini, sliced in half lengthwise
12 cherry tomatoes
1 avocado, pit removed and sliced 1/3" thick
2 limes, quartered
1 1/2 cups Cilantro Lime Vinaigrette (recipe follows)

Marinate the chicken breasts in the marinade below for 1-2 hours.

About 20 minutes before salad time, grill the chicken and vegetables until the chicken is firm and golden brown (about 7 to 9 minutes) and the vegetables ( with the exception of the avocado) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces.

To assemble the salad, make four small beds of Bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Now carefully slice each chicken breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices. Repeat the procedure with the remaining salads.

Serve with the remaining vinaigrette.

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

4 pounds chicken wings
Sesame Marinade (recipe follows)
3/4 cup Wasabi Sesame Dipping Sauce (recipe follows)

Prepare the marinade according to the recipe. Marinate the wings for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi Sesame Dipping Sauce.

Grill the wings until browned and the meat is firm. About 1 hour on low heat. Baste the wings with the marinade to keep them moist.

Serve the wings on a big platter with the Wasabi Sesame Dipping Sauce in little dipping bowls.

1 tablespoon Mirin, sweet rice cooking wine
1/2 cup white wine
1/4 cup olive oil
1/4 cup sesame oil
1/2 cup soy sauce
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 scallions, chopped
3 tablespoons sesame seeds, toasted
2 tablespoons ginger, freshly grated

Briskly whisk the marinade ingredients together in a small bowl until well incorporated.

2 tablespoons Wasabi powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on the side for the timid tasters.

1 pound of chicken breast, boneless, skinless, cut into strips
1 dozen bamboo skewers
half of a small onion, minced
2 cloves of garlic, minced
1 tablespoon grated fresh gingerroot
1 tablespoon red curry paste
1 can of coconut milk
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons sugar
pinch of cayenne
pinch of salt
Spicy Peanut Sauce (recipe follows)

Thread the chicken strips onto your skewers and cut off the pointed ends of the skewer.

Combine the remaining ingredients in a very large zip lock style bag and shake to blend thoroughly. Now add the skewers with no sharp points left on them, into the bag and refrigerate for 3-4 hours.

Grill until just done and serve with a Spicy Peanut Sauce on the side. Garnish with chopped cilantro.

2 tablespoons fresh cilantro, chopped
3 tablespoons warm water
3 tablespoons chunky peanut butter, room temperature
1 teaspoon brown sugar
1 good pinch of red pepper flakes, crushed between your fingers
1/2 teaspoon soy sauce

Combine all ingredients in a bowl and whisk briskly.

1/4 cup Smucker's orange marmalade
2 tablespoons Crisco Pure Canola Oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon finely grated fresh ginger
CRISCO No-Stick Cooking Spray
4 skinless, boneless chicken breasts

Remove the cooking rack and heat the grill to medium high. Combine the marmalade, Crisco Pure Canola Oil, soy sauce, lime juice, and ginger in a bowl and mix well.

Spray the cooking rack with Crisco Cooking Spray and place on the grill. Place the chicken breasts on the grill and brush with half of the orange sauce. Cook about 5 to 6 minutes. Turn and brush with the remaining orange sauce and cook another 5 to 6 minutes until done. Enjoy!

Source: Crisco.com

1/2 cup chili sauce
1/2 cup maple syrup
3 tablespoons cider vinegar
3 tablespoons CRISCO Oil
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
12 chicken drumsticks (about 3 pounds)

Bring first 7 ingredients to a boil in a medium saucepan over medium heat. Reduce heat, and simmer, stirring often, 6 minutes. Remove 1/4 cup chili sauce mixture, and brush evenly on chicken drumsticks. Reserve remaining chili sauce mixture for basting.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side, heating to 400° to 500°.) Arrange chicken drumsticks on food grate on unlit side.

Grill drumsticks, covered with grill lid, 1 hour or until chicken is done, turning drumsticks once and basting with remaining chili sauce mixture every 15 minutes.