4/24/2012 Featured Recipe 25 Apr 12

DRUNK CHICKEN

  • 1 (2 to 3 pound) whole chicken
  • 1 (12 fluid ounce) can beer
  • 5 tablespoons poultry seasoning
  • 4 dashes liquid smoke flavoring
  • 4 bay leaves
  • 1 long metal skewer

Rinse and dry the chicken. Remove excess fat and leave skin on. Lift the skin from the breast and thigh parts, then slide the bay leaves under the skin. Coat the chicken with poultry seasoning. Drink half of the beer, then pour the liquid smoke into the remaining beer. Raise the tab on beer can until it’s in the straight up position.

Insert the beer can into chicken from the bottom until it’s even with bottom of chicken. Insert a skewer through the wing, ribs, the tab on the beer can, then out the opposite side. (This keeps the can from falling out).

Prepare the grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill. Place the chicken in center standing up on can to cook. Cover and cook for two hours. Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, and let chicken sit for fifteen minutes before cutting.

 

HAWAIIAN CHICKEN KABOBS

  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sherry
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 8 skinless, boneless chicken breast halves – cut into 2 inch pieces
  • 1 (20 ounce) can pineapple chunks, drained
  • Skewers

In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

 

INDONESIAN SATAY

MARINADE:

  • 3 tablespoons soy sauce
  • 3 tablespoons tomato sauce
  • 1 tablespoon peanut oil
  • 2 cloves garlic, peeled and minced
  • 1 pinch ground black pepper
  • 1 pinch ground cumin
  • 6 skinless, boneless chicken breast halves – cubed

SAUCE:

  • 1 tablespoon vegetable oil
  • 1/4 cup minced onion
  • 1 clove garlic, peeled and minced
  • 1 cup water
  • 1/2 cup chunky peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice
  • Skewers

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight – otherwise the meat will be too dark. Preheat the grill for high heat.

Heat the vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard the marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.