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Brined & Grilled Chicken

1 chicken (3-1/2 to 4 pounds), cut into 10 pieces (2 drumsticks, 2 thighs, 4 breast pieces, and 2 wings; back discarded) or 2-1/2 to 3 pounds mixed bone-in, skin-on chicken parts, such as breasts, thighs, and drumsticks
1/3 cup kosher salt
3 tablespoons granulated sugar
1 bay leaf (optional)
4 to 6 juniper berries, lightly crushed (optional)
4 strips lemon zest (optional)
Basting or finishing sauce (optional); use Chipotle-Lime Rub, Maple-Bourbon Glaze, Cucumber-Grape Salsa, Black Olive & Mint Vinaigrette, or one of your own creations.
how to make

Cook the chicken — Start the chicken by putting the drumsticks and breasts, skin side up, over the medium-hot part of the fire. Starting skin side up eliminates some risk of initial flare-ups when the fire is at its hottest. (Since thighs and wings take about 5 minutes less to cook, start these later.) Watch the chicken carefully, and if it becomes engulfed in flames from dripping fat, move the pieces to the cooler part of the grill, or turn down the flame on one of the gas grill burners. You want to sear the pieces without charring. When the breasts and drumsticks are beginning to brown, after 5 or 6 minutes, flip them. At this time, put the remaining pieces on the grill, skin side up, and cook them as you did the breasts.

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Brie Stuffed Chicken

6 Chicken Breasts
1/2 lb Brie Cheese (or Camembert)
20 Wet Toothpicks
Salt & Pepper
Oil

Indoor Preparation

Cut a large opening in each breast to create a pocket. Place piece of Brie inside chicken pocket.

Flatten chicken pocket by pressing on it with the flat side of a large cutting knife. Close pocket with wet toothpicks. Three toothpicks per breast should be enough. Just before grilling, season the chicken with salt and pepper and lightly baste with oil.

Grill chicken, toothpicks up for 12-14 minutes, turning once. Baste with oil when you turn over.

Serve this Brie Stuffed Grill Chicken Recipe with Mango Salsa on the side.

Mango Salsa

Servings: 1 1/2 cups

1 small red onion, finely chopped

2 tbsps. pineapple juice or peach nectar
1 tablespoon lime juice
1/8 teaspoon. salt
1/8 teaspoon. pepper

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Wings of Death

* 4 tablespoons butter, melted
* 3 tablespoons honey
* 10 tablespoons Tabasco or hot sauce
* 3 jalapeno peppers, finely minced
* 2 tablespoons spicy mustard
* 2 tablespoons tomato paste
* 1 teaspoon soy sauce

Marinate wings for about 3 – 4 hours in equal parts Tabasco, and Soy sauce and some olive oil.
Cook on grill for about 30 to 45 minutes.
Heat sauce ingredients above until bubbling (should be fairly thick).
Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce.

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Grilled Garlic and Lime Chicken

garlic and herb seasoning
4 boneless skinless chicken breast (nice size)
Your favorite grill seasoning mix
3 limes (lime juice concentrate does just as good)
1/2 c. extra virgin olive oil
sea salt, and course ground black pepper

Making the marinade:
Grab a bowl pour your extra virgin olive oil in and add 3 good squirts of your lime juice or if you got the actual limes just cut them in half and squeeze like the dickens.
Add a good amount of garlic and herb seasonings (to your own taste) You can add extra garlic powder as well (to your own taste)
Then add a small handful of your own favorite grill seasoning, sea salt and coarse ground pepper to taste.
Rub the marinade all over both sides of the chicken making sure the olive oil touches both sides as much as you possibly can (it helps the chicken to not stick to the grill)
Let it set in the fridge covered for an hour or two (depends on how much time you have)
When the chicken is done marinating, throw ’em on your grill set to medium.
Flip frequently. After 25-30 minutes it should be done depending on your grill settings. Check the chicken to make sure the inside isn’t pink.
You can always throw them back on the grill until they are done.
Serves 4

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Martini Chicken

1 pound skinless, boneless chicken breasts
1/2 cup dry vermouth
1/4 cup pimiento-stuffed green olives, finely chopped
3 shallots, sliced (about 3 ounces)
3 cloves garlic, halved
2 teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1 tablespoon finely shredded lemon peel
4 teaspoons olive oil
30 (6-inch) wooden skewers
30 pimiento-stuffed green olives

Cut chicken into 2 x 1/2-inch pieces (about 30 pieces total).
Place chicken pieces in a Ziploc bag, set in a medium bowl and set
aside. Combine vermouth, chopped olives, shallots, garlic, thyme,
lemon peel and oil in a small mixing bowl. Pour over chicken;
close bag and marinate in refrigerator for 4 hours. Soak wooden
skewers in water at least 30 minutes before grilling or broiling.
Drain chicken; discard marinade. On each skewer thread one chicken
strip, leaving room to place on olive before serving.

To grill, place chicken skewers on the rack of an uncovered grill
directly over medium heat for 8 to 10 minutes until chicken in
tender and no longer pink, turning once. To broil, place skewers
on the unheated rack of a broiler pan and broil 4 to 5 inches from
heat for 8 to 10 minutes or until chicken is tender and no longer
pink, turning once. Remove from grill; thread one olive onto the
end of each skewer. Serve in martini glass, if desired. Makes
about 30.

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Honey Mustard Kabobs

1 pkg boneless turkey breast tenderloins cut into 1 x 1/4-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow or green bell pepper, cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1/2 cup prepared honey mustard sauce

Prepare the grill. Alternately thread the turkey and vegetables onto
8 (10 to 12-inch) metal skewers or soaked bamboo skewers. Brush half
of the mustard sauce over kabobs. Grill for approximately 5-inches
from the heat source for 6 minutes. Brush the remaining sauce over the
kabobs, turn and continue to cook approximately 8 minutes or until the
turkey is no longer pink in center

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Barbecued Cornish Hens

3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon crushed thyme
4 rock cornish hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise.

Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequently while cooking.

Serves 4.

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Peach Teriyaki Barbecue Chicken

6 teaspoons low-sodium teriyaki sauce
1/2 teaspoon ground ginger
1/4 teaspoon hot sauce
1 teaspoon dark sesame oil OR vegetable oil
4 skinless chicken breast halves OR thighs

Finely dice peaches and mix well with 4 teaspoons of the teriyaki
sauce, ginger, hot sauce and oil. Rub both sides of chicken with
remaining 2 teaspoons teriyaki sauce. Grill over medium coals for 15
minutes or until juices run clear. Drizzle peach teriyaki sauce over
chicken to serve.

Serves 4

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Yakitori (Skewered Chicken)

3 pounds boneless chicken breast — cut in 1 inch pieces
4 red peppers — seeded and cut in 1 inch squares
8 leeks — cut crosswise into 1 inch lengths
Yakitori sauce (see recipe below)
Ground pepper — to taste
Seven-spice mixture — to taste
Bamboo skewers — soaked in water for 1 hour prior to use

Yakitori Sauce (makes 2 cups)
6 Tbsp. sake
3/4 cup dark soy sauce
3 Tbsp. mirin wine
2 Tbsp. sugar

Marinate the chicken pieces in the yakitori sauce for 2 hours. Thread the chicken,
peppers and leeks onto the bamboo skewers. Season with pepper and seven-spice
mixture. Place the skewers on a well oiled grill for 4 minutes, turn and grill for a
further 4 minutes. Serve on steamed rice with Yakitori sauce

For the Sauce Combine ingredients in a saucepan and bring to the boil to burn off
alcohol.

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Grilled Wings

2 dozen chicken wings — cut in halves
1 T. vegetable oil
1 T. sesame oil
1/2 large red onion — peeled and diced
1/2 large red bell pepper — seeded and diced
2 T. garlic — minced
2 T. ginger root — minced
1 small chili pepper — minced
3 small limes — juiced
1/4 C. hoisin sauce
2 T. rice wine vinegar
salt and pepper to taste

Cut through both joints of the chicken wings into three sections, and discard the wing tips. Save the wing tips in the freezer for the stock pot, if you wish. Season with salt and pepper to taste.

Place charcoal in a pyramid shape and light. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick).

Place the wings on the grid over a medium-hot fire, turning occasionally until golden brown, for approximately five to six minutes. Before removing from the grid, cut into the thicker part of one of the wings to see if it is done all the way through. If so, remove from grid and place in a medium sized bowl. Add the lime juice, sesame seed oil and vinegar. Toss and serve right away, as finger food prior to the main course.

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Grilled Chicken with Maple-Pecan Glaze

For the maple glaze:
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/4 cup maple syrup
2 tablespoons diced pecans, toasted
salt to taste
white pepper to taste

For the grilled chicken:
4 skinless, boneless chicken breasts, 3 to 4 oz. each
1 tablespoon olive oil
salt and pepper

Cooking Instructions
For the maple glaze:
In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the maple syrup and bring it to a boil. Lower the heat and simmer for 1 to 2 minutes to thicken. Remove from heat and stir in the toasted pecans. Season with salt and pepper to taste.

For the grilled chicken:
Preheat the grill to medium-high. Sprinkle the chicken breasts with salt and pepper and drizzle with olive
oil. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear. Place the chicken on a serving platter and brush it with the maple-pecan glaze.

Yield: 4 servings.

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Bleu Cheese Potato Salad

Ingredients

4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

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Southern Dilled Potato Salad

Ingredients

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
1/2 white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

Directions

Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

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Bacon-Ranch Potato Salad

Ingredients

2 pounds red potatoes, cut into bite-size pieces
1 (16 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
1 1/4 cups cooked bacon, crumbled
1 1/2 cups shredded Cheddar cheese
2 bunches green onions, thinly sliced

Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

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Amish Macaroni Salad
Yields: 6 servings

INGREDIENTS:
2 cups uncooked elbow
macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded
and chopped
2 tablespoons dill pickle relish2 cups creamy salad dressing
(e.g. Miracle Whip)
3 tablespoons prepared yellow
mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

DIRECTIONS:
1.Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2.In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

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