Chicken Ideas?

Wardster

I have guests who have yet to taste a dish off the egg. They have requested chicken and I was looking for any good ideas. Something a little different from the butt chicken and bbq breasts. Thanks! I know they will enjoy!!

Jethro

Wardster,[p]Here generally the way my wife does legs, wings and thighs on the Egg and I really love them, especially the wings.[p]Marinate the chicken in parts in soy sauce with some calimansies (small limes) and some grated ginger.[p]Then just grill at around 350 flipping every 10 to 15 minutes. They come out brown and black and really tastey.[p]You may also want to look at JJ's parmesian cornish hens recipe, I think it could be adapted to chicken as well.[p]Have your guests ever had beer butt chicken? It is a winner and also usually interesting to those who haven't seen it done before.[p]Enjoy,
Jethro
[ul][li]JJ Recipe[/ul]

Wardster

Jethro,
That kind of sounds like a marinade I often use called Dale's. Have you ever tried this? It's quite good.

YB

Wardster,
This has become a favorite of ours when having company.
Larry
[ul][li]Shrimp Stuffed Chicken Breast[/ul]

Jethro

Wardster,[p]I haven't tried Dale's, but if it is like what my wife makes it must be good. She is from the Philippines and this is the way they marinade their chicken.[p]Is the Dale's marketed as a an Asian or Polynesian style?[p]Jethro

Wardster

Jethro,
No, it's actually marketed as a steak sauce. Dale's Steak Sauce. You can find it in supermarkets near the bbq sauces. I compare it to a well seasoned soy sauce. Too strong for steaks in my opinion, but WOW, what it does to pork and chicken. I'm sure others have had to have heard of it. I just can't accept the fact that this may by my first contribution to the site!!

Charcoal Mike

Wardster,[p]Here is my favorite. Time consuming and delicious.[p]This is a recipe passed down to me from my grandfather - he used to cook this on one of the ORIGINAL clay eggs - the old red ones. May not be in the proper recipe format, since there really isn't a set recipe (just a list of ingredients), but here you go nonetheless.[p]- Mike[p]
Charcoal Mike's Chicken
=======================[p]Ingredients:[p]1. Enough Bone-In Chicken Pieces (or chicken quarters, halves) to feed a small city, or whatever you need. [p]2. All-Spice[p]3. Chili Powder[p]4. Mustard Flour (dry mustard)[p]5. Lawry’s Seasoned Salt[p]6. Barbeque Spice. This is the most important ingredient. Use a **LOT** of this. Maybe 2½ - 3 times more than the other spices. “Stubbs” brand seems to work well, as well as the “Astor” brand available at Winn Dixie.[p]7. Garlic Salt or Powder[p]8. Poultry Seasoning[p]9. Ginger (Powdered)[p]10. Black Pepper[p]11. Cajun Seasoning.[p]12. Crisco Liquid Vegetable Oil (Not Wesson, as it tends to burn more quickly)[p]13. One bottle of cheap sweet red wine. “Mogen David Concord” seems to work great. Plus, it’s only $3.00 a bottle.[p]14. One bottle of beer. Regular beer, not Guinness or other stout or weird flavor.[p]Wash chicken and loosen skin (do not remove) and place in pan or dish. Use a pan that is not too much bigger than the amount of chicken that you have. This way, the marinade that is created will be deeper and cover more of the chicken. I usually pat the chicken dry to keep too much water from collecting in pan and washing off the spices before I can add the oil.[p]Sprinkle each of ingredients #2-11 on both sides of the chicken. Be VERY generous with the spices. Add enough of each spice to *cover* each piece of chicken. If you think you have enough, add more.[p]After adding the spices, hand rub the oil over and into each piece of chicken. I normally hold a piece a chicken in my hands, and have someone else pour the oil over my hands and the chicken, and then rub it in. Maybe 2 tablespoons per piece. Maybe more, maybe less. Depends on the size of the piece - 1 for a leg, 3 for a breast, or whatever. Try and rub it and the spices under the chicken skin if you can. I usually do this over the pan, so the extra oil will drip into the pan, mix with the spices, and make the marinade.[p]Repeat the same steps using the wine and the beer that you did with the oil. Rub each of these ingredients into the chicken. Maybe ¼ cup of each of these per piece. I also do this over the pan.[p]Although it seems funny (and VERY messy) to rub these last 3 ingredients in, it is quite important. Do not just pour it over the chicken, as it will wash off all the spices. You should be able to tell you are doing it right by the “feel” of the chicken. The spices and liquids should begin to make a nice marinade in the bottom of the pan, and the chicken will not feel nearly as “rough” as it did when you started.[p]Spoon the marinade on top of the chicken, and let chicken marinate overnight. If your pan is short on marinade, just slowly pour more wine/beer into the mix. Turn chicken halfway through the marinade process (like the next morning) to fully soak both sides before cooking. I sometimes use a marinade injector to inject the marinade into the larger breasts.[p]Grill until done at your favorite egg temp (400-450), basting frequently with marinade from bottom of pan. No need to add wood for smoke, as the marinade dripping on the coals will provide PLENTY. Some folks say they don't like the flavor of stuff dripping on the coals, but in this case I can't find a problem.[p]Enjoy.

Unknown

Wardster,[p]For something very good and easy I'd do Spatchcock Chicken. There was just quite a discussion on this. See messages below, and follow link to Nake Whiz's web site.[p]K

Unknown

Wardster, Dale's steak sauce was originated at a restaurant in Montgomery,Ala. Everyone liked the sauce so much they started marketing it. Years ago there was a fire in the restaurant, and as I remember, a number of people died from smoke inhalation. Anyway, the restaurant was not reopened, but someone has continued to market the steak sauce. As you mentioned the sauce can be strong. For years I have diluted half and half with white vinegar as a basting sauce for pork and chicken.

Unknown

Wardster,[p]My favorite chicken on a ceramic cooker is Adobo Chicken. You can find the marinade recipe I use at the link below.
I always cook two ore more chickens at one time, cut in half, and undercook what we don't eat that night. I then freeze the undercooked chicken and finish it off on the grill for a quick no-fuss dinner.[p]

[ul][li]Adobo Marinade[/ul]

Citizen Q

Wardster,
I grilled a couple of cornish hens last night, were they good! I simply laid them on their backs and split right down the middle, sprinkled both sides of each half with sage, thyme, paprika, seasoned salt (McCormick's Bon Appetit), Adobo powder and Old Bay Seasoning. Fired the Egg up to 375 and placed em bone side down for 8 minutes flipped for another 8, then 6 minutes on each side and another 4 to finish off. I think I'll call the 88-66-44 method, crispy skin, juicy meat, 181 at the thigh, falling off the bone perfection.