[lucky]

Bow Ties with Broccoli and Peas

Ingredients
8 cups broccoli florets (4 heads)
Kosher salt
1/2 pound farfalle (bow tie) pasta
1 1/2 cups frozen peas, thawed
4 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
2 lemons, zested using a strip zester
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1 cup freshly grated Parmesan cheese
1/4 cup toasted pignoli (pine) nuts
Directions
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.

[lucky]

Horseradish Chicken
Serves 6

Ingredients:
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 teaspoon pepper
3 pounds cut-up broiler-fryer
chicken
Directions:
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix horseradish, sour cream and pepper. Place chicken, skin sides up, on grill; brush with horseradish mixture. Cover and grill 5 to 6 inches from MEDIUM heat 15 minutes. Turn chicken; brush with horseradish mixture.
Cover and grill 20 to 40 minutes longer, turning and brushing with horseradish mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining horseradish mixture.

[lucky]

Barbecue Roast Chicken
1 frying chicken cut in pieces
2 teaspoons of sugar
1/4 cup of butter
1/8 teaspoon of red pepper flakes
1 teaspoon of salt
1 teaspoon of black pepper
3/4 tablespoon of dry mustard
1 teaspoon of chili powder
2 tablespoons of vinegar
1/2 teaspoon of Tabasco sauce
1 teaspoon of Worcestershire sauce
1 cup of water
1 tablespoon of chopped onion
1 clove of garlic, minced
Salt the chicken, brown in butter and put in a roasting pan. Mix the rest of the ingredients
together in a pot and cook over medium heat for 4 to 5 minutes. Pour over the chicken and
bake, basting often in a 325 degree oven for 1 1/2 hours.

[lucky]

Barbecued Vietnamese Five-Spice Cornish Hens
Yield: 4 servings

4 Cornish game hens (14 ounces each)
4 garlic cloves
2 shallots, or 3 green onions, white part only
1 1/2 tb sugar
1/2 ts salt
1/4 ts black pepper
1/2 ts five spice powder
1 1/2 tb Vietnamese fish sauce (nouc mam)
1 1/2 tb light soy sauce
1 1/2 tb dry sherry

Halve the hens through the breast. Flatten with the palm of your
hand.

In a mortar or food processor, pound or mince garlic, shallots and
sugar. Add remaining ingredients and mix thoroughly. Pour mixture
over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals
for 15 minutes. Turn and barbecue 15 minutes longer or until they
are thoroughly cooked. Serve with Nuoc Cham dipping sauce.

[lucky]

Grilled Bourbon Chicken

2 Lbs boneless chicken breast

1 cup Jim Beam Bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
1/2 tsp Hickory Liquid Smoke
2 tsp Worcestershire sauce
1/4 cup white vinegar
1 tbs. fresh lemon juice
4 cloves garlic, minced
1/2 tsp dry mustard
Salt and pepper to taste

Combine Bourbon, sugar, ketchup,liquid smoke, sauce, lemon juice,
garlic, salt and pepper and brush chicken with thin coating of
glaze and place on grill. Continue to baste while turning chicken.

[lucky]

STICKY THIGHS
4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon dijon mustard

Preheat grill. Combine syrup, chili sauce, vinegar and mustard together
in a saucepan. Let simmer for 5 minutes. Brush chicken with the oil and
season with salt and pepper. Place chicken on grill and cook for 10-15
minutes or until fork tender. Turn occasionally and brush generously
with sauce during the last 6 minutes of grilling

[lucky]

Thai Grilled Chicken – Gai Yang
3 to 4 whole chicken breasts
2 teaspoons whole black peppercorns, ground in a spice
grinder
2 garlic cloves, finely minced
2 tablespoons chopped fresh coriander roots (cilantro),
finely minced*
1 tablespoon Asian fish sauce
1 cup well-stirred canned unsweetened coconut milk
Hot cooked rice (Preferably Jasmine rice)
1. With a cleaver or poultry shears halve chicken breasts and cut
each half crosswise into 4 pieces.
2. With a mortar and pestle, or flat side with the sharp edge of the
cleaver, blend peppercorns and garlic with a pinch salt to a
smooth paste. Add coriander roots and pound or blend to a
paste.
3. In a large non-metallic bowl stir together coriander paste, fish
sauce, and coconut milk. Add chicken and turn to coat well with
marinade. Marinate chicken, covered, at room temperature 1
hour, or for several hours in refrigerator.
4. Prepare grill (or preheat broiler).
5. Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6
inches over glowing coals until browned, 7 to 10 minutes. Brush
top of chicken lightly with marinade, discarding any remaining
marinade, and turn chicken. Grill chicken until just cooked
through and juices run clear, 7 to 10 minutes more.
(Alternatively, chicken may be broiled in same manner on
lightly oiled rack of a large broiler pan about 4 to 6 inches from
heat.)
6. Serve chicken with dipping sauce and cooked rice.
Serves 6.

[lucky]

Sweet Jerk Chicken

Ingredients

Chicken Parts @3 lbs.(whole legs & thighs best)
Jamaican Jerk Sauce 1/2 cup
Dark molasses – 1/4 cup
Rum – light or dark (not flavored) – 1/4 cup
Salt to taste

Directions

Combine jerk sauce, molasses and rum.
Rinse chicken. Lightly sprinkle salt or tenderizer under and on skin.
Spoon and spread jerk mixture under skin and all over outside of chicken. Cover and let sit in
refrigerator for at least 4 hours, preferably overnight.
Set up charcoal grill so that coals are stacked along sides of grill, leaving area in center for
chicken.
When coals are ready, place chicken on grill and cover. Baste with more mixture or just the jerk
sauce if you’re brave.
Should be done in an hour.

[lucky]

Gurkha Barbecue Chicken

Ingredients
2 red and 2 green chillies
4 cloves of garlic
1 knuckle-size chunk of ginger
1 cup white wine or dry sherry
1 cup light soya sauce
4 chicken breasts or 8 boned thighs
1 teaspoon salt or half tsp MSG
Directions
* Liquify chillies, garlic and ginger (adding more to suit your taste)
with the wine and soya.
* Score the chicken with a sharp knife and place in a bowl.
* Pour the liquified mix over the chicken and cover for
six hours, turning two or three times during the marinating
process. Marinating overnight in the refrigerator is OK.
* Take the chicken pieces out of the marinade, brush with oil,
and place on a hot barbecue to cook quickly; turn and brush
with oil as necessary to prevent charring.

[lucky]

Grilled Raspberry-Glazed Chicken

1/2 cup raspberry jam
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
1 1/2 cups fresh or frozen (thawed and drained) raspberries

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

[lucky]

Huli Huli Chicken

3 broiler-fryers (2 1/2 lbs. each), split or quartered
1/4 cup catsup
1/4 cup soy sauce
1/2 cup white grape juice
3 tbsp. frozen concentrate pineapple juice
1 tbsp. finely chopped ginger

Mix ingredients except chicken to make marinade. Marinate chicken
for 2 hours. Grill for 40 minutes or until chicken is done, brushing
marinade over frequently. Serves 12.

[lucky]

Bourbon Teriyaki Chicken (Back of the Bottle recipe)

3/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons bourbon whiskey
3/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 medium eggplant
3 pounds frying chicken pieces

Combine teriyaki baste & glaze, whiskey, pepper and cinnamon; set aside.

Remove stem from eggplant and partially peel lengthwise to form stripes. Cut eggplant lengthwise into 6 or 8 wedges. Place wedges in large bowl; cover with water and let stand 30 minutes. Remove and pat dry with paper towels; place with chicken on grill 6 inches from hot coals. Cook 30 to 35 minutes, or until chicken is no longer pink in center and eggplant is tender, turning chicken and eggplant over occasionally and brushing frequently with baste & glaze mixture.

Makes 4 to 6 servings

[lucky]

Grilled Dixie Chicken

Serves 8
2 tablespoons salt
1 tablespoons coarsely ground black pepper
1 tablespoons (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoons lemon-pepper seasoning with garlic and onion
1 teaspoons chili powder
1 teaspoons cayenne pepper
1/2 cups (1 stick) unsalted butter — room temperature
2 chickens — quartered, rinsed, patted dry (4-pound each)
1 sourdough baguette — cut on diagonal into 3/4-inch-thick slices

Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
Sprinkle spice rub over both sides of chicken pieces. Arrange chicken
pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed
paper and let stand at room temperature at least 1 hour and up to 2
hours. Prepare barbecue (medium-high heat). Reserve 4 tablespoons
seasoned butter. Spread remaining seasoned butter on 1 side of baguette
slices. Place bread slices on platter and cover. Place chicken on grill,
skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is
deep golden brown, about 15 minutes. Turn chicken again and grill, skin
side up, until cooked through (no red shows when chicken is cut at thigh
bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken
with reserved 4 tablespoons seasoned butter. Grill bread until just
golden, about 2 minutes per side. Arrange toasts around chicken and
serve.

[lucky]

Spicy Chicken Barbecue

Ingredients:

2 tablespoons of cooking oil
1/4 cup of finely chopped onion
1 clove of garlic, minced
3/4 cup of ketchup
1/3 cup of vinegar
1 tablespoon of Worcestershire sauce
2 teaspoons of brown sugar
1 teaspoon of dry mustard
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of Tabasco sauce
3 lb. chicken, quartered

Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients except the chicken and bring to a boil. Reduce heat,
simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside.

Season chicken pieces with additional salt, if desired. Place Chicken pieces bone side down over medium to hot coals. Grill for 25 minutes until bone side is well browned. Turn pieces over
and grill 25 minutes more, until chicken is tender. Brush chicken frequently with sauce during last 10 minutes of grilling

[lucky]

Chipotle Chicken

INGREDIENTS
1 teaspoon olive oil
4 cloves garlic, minced
1/2 onion, grated
1/2 cup bourbon
1/4 cup cider vinegar
2 cups ketchup
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce from canned chipotle peppers
1/4 cup brown sugar
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons grill seasoning, or to taste
4 slices bacon, cut in half
4 thick slices red onion
1 teaspoon olive oil
4 slices provolone cheese
DIRECTIONS
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic
and onion; cook and stir until the onion softens and turns translucent,
about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid
ready to cover the skillet in case the bourbon catches fire.
Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke,
minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then
reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl,
and refrigerate until no longer hot, about 30 minutes.
Season chicken breasts with grill seasoning, and place into a shallow glass
dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and
turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate
2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat
until evenly brown and crispy. Drain on a paper towel-lined plate, and set
aside.
Preheat an outdoor grill for medium-high heat.
Drain marinade from the chicken and discard. Cook chicken on preheated
grill, basting with reserved sauce, until the chicken is no longer pink in
the center, and the juices run clear, about 10 minutes per side. Meanwhile,
brush onion slices with 1 teaspoon olive oil. Secure the rings with
toothpicks to keep them from falling apart. Grill over indirect heat until
soft, about 15 minutes.
To serve, place chicken onto serving plates and top with a slice grilled
onion, 2 slices of bacon and then a slice of provolone cheese. Remove
toothpicks before serving.

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