Sweet Lemon-Herb Chicken

Source: ReaLemon

Servings: 8

3/4 cup ReaLemon? Lemon Juice from Concentrate
1 cup vegetable oil
1/3 cup honey
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves
2 pounds boneless, skinless chicken breasts or thighs

Process ReaLemon and next 7 ingredients in a blender until smooth, stopping to scrape down sides. Place chicken in a heavy-duty zip-top plastic bag; pour ReaLemon mixture over chicken. Seal bag, and chill 8 hours.

Drain chicken, discarding marinade, Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees F) 5 minutes on each side or until chicken is done.

Southern Style Barbecued Chicken

1 cup ketchup
2 to 3 tablespoons honey
1 tablespoon lemon juice
Dash Tabasco sauce
2 to 2 1/2 pound chicken pieces
Salt and pepper

Combine ketchup, honey, lemon juice and Tabasco sauce. Brush on chicken during last 5 to 10 minutes of grilling time.

Season with salt and pepper.

Makes 4 to 6 servings.

Dancing Lemonade Chicken

1 tablespoon lemonade powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons hickory-smoked salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon celery seed
1 (12 ounce) can lemonade
1 (3 1/2 to 4 pound) chicken
2 teaspoons vegetable oil

Mix together lemonade powder, brown sugar, paprika, hickory salt, lemon pepper, garlic and onion powders and celery seed in a small bowl.

Open the lemonade can, pour out half and reserve for the Lemonade-Mustard Sauce. Make two additional holes in the top of the can.

Remove the giblets; remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity. Drizzle the oil over the outside of the chicken and rub it all over the skin. Sprinkle the outside of the chicken with 1 tablespoon rub mix. Set aside 2 teaspoons of rub for the sauce. Spoon the remaining rub into the lemonade can.

Put the can in a shallow roasting pan. Lower the bird over the can so the can fits into the body cavity. Tuck the tips of the wings behind the chicken’s back. Roast at 350 degrees for 1 1/4 to 1 1/2 hours. Allow chicken to rest five minutes before lifting the chicken off the can. Serve with Lemonade-Mustard Sauce.

Lemonade-Mustard Sauce
1 tablespoon butter
2 or 3 shallots, or 1 small onion, finely chopped (about 1/2 cup)
3/4 cup lemonade
1/2 cup firmly packed light brown sugar
6 tablespoons Dijon mustard
3 tablespoons fresh lemon juice, or more to taste
1/2 teaspoon grated fresh lemon zest
Coarse salt and freshly ground black pepper

Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes.

Add the lemonade, raise the heat to high, and boil until reduced to 2 tablespoons (about 5 minutes). Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick, about 5 minutes, whisking occasionally. Taste for seasoning, adding salt, pepper and more lemon juice to taste.

Serve with Dancing Lemonade Chicken.

Texas Butt Chicken

Source: cowshack.com

1 whole fryer chicken – 4 pound or more
1 to 2 teaspoons ground black pepper
1 to 1 1/2 tablespoons Tony Chachere’s Creole Seasoning
1 to 1 1/2 tablespoons coarse ground garlic with parsley -
    "California Style" (Lawry’s or other)
1 can beer, any brand

Combine black pepper, Tony Chachere’s Creole Seasoning and ground garlic in a separate cup and mix well. This is your dry rub. Sprinkle a liberal amount of dry rub over the whole chicken, both inside and out. Depending on the size of the chicken the amount of dry rub used can vary. You may already have a favorite dry rub or seasoning you prefer so don’t be afraid to use a little creative liberty when seasoning the chicken. It’s encouraged!

Now it’s time to prepare the chicken for the grill. This is where the can of beer comes into play. Simply take the can of beer – any brand and/or flavor you prefer (can only!), drink two-thirds of the beer (or pour out) leaving the remaining beer in the can. Insert the can of beer into the cavity of the chicken, open end up, and carefully place the chicken with the can inside on the grill.

The chicken should look as if it’s standing up on the grill, with the legs facing you. Adjust the legs to help balance the chicken so it will stand up on the grill. Be sure to place the chicken to the side of fire or flame but not directly over it.

Cook 2-4 hours, depending on the size of the chicken, type of fire or other method of cooking being used. If chicken appears to be cooking too fast on one side it may need to be turned around, but only once!

Either a wood burning pit, gas grill or conventional oven can be used.

Sweet Baby Ray’s BBQ Chicken

22 1/2 inch Weber grill
Grease pan
1 (10 pound) bag charcoal
8 ounces apple, cherry or hickory chips, soaked in water
Pair of tongs
2 chickens, cut up and skinned
16 ounces Sweet Baby Ray’s BBQ Sauce
Salt
Fresh ground pepper
Onion salt
Basting brush

Cooking time: 60 minutes

Put 50 coals in center of grill and burn for 30 minutes. Then put 25 coals on each side and put grease pan in middle of grill basin. Rinse chicken pieces in cold water and pat dry with paper towel. Season both sides of chicken generously with salt, pepper and onion salt.

Place chicken in center of grill and cook for 30 minutes. After 30 minutes, turn chicken. Add soaked wood chips to each side of coals. After 20 minutes, turn and brush on generous amounts of Sweet Baby Ray’s. After 10 minutes, turn and brush other side with BBQ sauce. Then serve and enjoy!

Southern Fried Chicken

1 fryer, cut into serving-size pieces
1 egg
Milk or buttermilk
Flour
Salt
Pepper
Vegetable oil or solid shortening
Butter (optional)

Salt fryer pieces; cover well and refrigerate overnight. Beat egg and add milk or buttermilk. Dip salted fryer pieces in the mixture, making sure they are completely covered. Dredge in a mixture of flour, salt and pepper. Place in a skillet filled with hot vegetable oil and fry, uncovered over medium heat, until chicken is tender and golden brown on both sides. Make sure chicken is not crowded while frying. Drain well and serve.

NOTE: The vegetable oil or shortening should be very deep to properly fry the chicken. The addition of a small amount of butter to the oil adds special flavor and a golden color. Watch to be sure the butter does not burn, however.

Lemonade Grilled Chicken

1 (6 ounce) can frozen lemonade concentrate,
   thawed and undiluted
1/2 cup soy sauce
1 teaspoon seasoned salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
2 chickens, cut up

Combine all ingredients except chicken, stirring well. Place chicken on grill over red hot coals. Grill about 15 to 20 minutes, turning frequently.

Brush with sauce and grill an additional 30 to 35 minutes or until done, basting and turning frequently.