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looking for new chicken recipes/ideas

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RockyTopDW
RockyTopDW Posts: 338
in EggHead Forum
I've owned an egg for over 10 years.  my go-to chicken recipes are spatchcocked with various rubs (normally dizzy pig raging river), grilled breasts with evoo & caveder's greek seasoning, and wings of various rubs/sauces.  does anyone have a good Caribbean style chicken recipe?  any other suggestions?  btw, thanks for any suggestions given!
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  • smbishop
    smbishop Posts: 3,053
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    Here are a few I have done:

    Chicken Lolipops:  http://justbento.com/handbook/recipe-collection-mains/how-make-chicken-lollipops

    Belize Bus Stop Chicken:  http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1336301&catid=1

    "The Chicken":  http://www.nakedwhiz.com/thechicken.htm

    Ginger Lime Chicken Skewers:  https://dizzypigbbq.com/recipe/ginger-lime-chicken-skewers/

    Smoked Crack Back Chicken:  http://www.foodrepublic.com/recipes/smoked-crack-back-chicken-recipe/

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Woodchunk
    Woodchunk Posts: 911
    edited February 2018
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    We like chicken breast stuffed and wrapped.

    http://eggheadforum.com/discussion/1210290/mid-day-main-meal#latest

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Here's an easy recipe that has become a staple at my house:

    Chicken Delights

    12 Chicken thighs, skinned, boned
    1 envelope ranch salad dressing mix
    2 pickled jalapenos, cut into 12 thin slivers or sliced dill pickle
    12 slices thinly sliced smoked bacon
    1 cup barbecue sauce


    Yields 12 servings

    Rinse chicken and pat dry. Coat chicken with salad dressing mix. Make 1 slit with sharp knife in each thigh; insert 1 jalapeno sliver into each slit. Wrap each thigh with 1 slice of bacon; secure with wooden pick. Arrange in nonreactive dish. Pour barbeque sauce over chicken, turning to coat. Marinate, covered, in refrigerator for 1 hour or longer, turning occasionally. Arrange chicken on grill rack in covered grill. Grill over medium-hot coals until bacon is crisp. Smoke with lid down until chicken is cooked through, turning occasionally. May glaze with additional barbeque sauce if desired. 

    Sometimes I'll substitute thinly sliced dill pickle for the jalapeno called for in the recipe. I also go easy on the sauce for marinade to avoid burning while it cooks. 



    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    https://www.google.com/amp/s/www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe-1916919.amp

    Here is a BBQ chicken leg quarter recipe my family loves. 

    As for caribbean, I usually go with some DP pineapplehead and Jamaican firewalk mixed. 

    Also, @DoubleEgger had a cook the other day with some stuff from these guys. I haven’t gotten my order yet but I got some great stuff from their website. (No affiliation) 
    http://store.stjohnspice.com/categories.php?category=Hot-Sauces%2C-Savory-Sauces-%26-Marinades

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • GrillSgt
    GrillSgt Posts: 2,507
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    I’ve used a buttermilk brine a lot lately. If it’s good enough for top shelf fried chicken it’s good enough for grilled. Use just enough buttermilk to cover chicken in a plastic bag. I always add a hot sauce (Texas Pete for me) granulated garlic, black pepper and kosher salt. As little or as much as you like other than the salt. I spend a fair amount of time wiping the brine offwith paper towels. Rub if you want, lately I haven’t been and I’ve just used a nice bbq sauce near the end. I’m bummed that we are out of buttermilk so I’m going to go another direction today. Maybe Korean, maybe southern style bbq. 

    Do not buy enhanced chicken. Or any protein. Messes with everything. 
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Jerk chicken, from Jamaica, Mon. Easiest way is to buy a jar of Walkerswood Jerk seasoning (actually a paste). It's hot though. Contains Scotch Bonnets. Grace is good too. The WW Mild is VERY mild. Smear it on the chicken (wear gloves!), put the chicken in a zip bag and into the fridge for a couple of hours. 400° direct.


    Serve with rice and peas. Tons of recipes out there... jamaican rice and peas

    Enjoy!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Forgot this one... Thighs marinated in Goya Mojo Criollo for 4-24 hours. Raised direct 400° with cherry wood for smoke. Delicious! The Goya stuff has a ton of salt in it though, so I found a recipe for the marinade with far less...

    Both taste great!

    Juice of three good sized lemons (about 2/3 cup)

    Top off cup with OJ (about 1/3 cup)

    OR - use 1 cup Naranja Agria (sour orange) instead if you can find it

    10-12 garlic cloves (one head)

    3/4 tsp salt (recipe said 1 tsp, I used ¾. Might try less next time.

    1 tsp pepper

    1 tsp oregano

    ¼ cup olive oil

     

    Directions

    Add all ingredients to blender and blend for 30 seconds.


    Goya marinade...

    My homebrew marinade...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Killer looking chicken, @Carolina Q 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • vb4677
    vb4677 Posts: 686
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    Here's one of our faves!  We use BSCB's but I'm sure you could use the whole bird or other favorite parts...

    =-=-=-=-=-

    Frank's Red Hot Shredded Chicken with
    Alabama White Sauce

    Cook boneless, skinless chicken breasts in Dutch oven with Frank's red hot buffalo for about 4.5 hrs @ 275°

    Serve on a bun with Alabama White Sauce squirted on top of the meat

    INGREDIENTS:
    3 lbs raw boneless skinless chicken breasts

    12 oz bottle of Buffalo wing sauce
    1 oz packet of dry Ranch mix
    2 tablespoons butter

    DIRECTIONS:
    Place the chicken breasts in dutch oven.

    Pour the bottle of wing sauce over the top of the chicken.

    Sprinkle the packet of ranch mix over the top of the wing sauce.

    DO NOT place the lid on your dutch oven!!

    Cook 275F  for 4-5 hours until meat shreds easily.
    Remove meat and shred it using two forks.

    Return shredded meat to the sauce and add the butter.

    Stir to combine.

    Continue to cook on low for another hour so the meat can soak up the sauce.



    Alabama White Sauce Recipe
    Makes1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people

    Ingredients
    3/4 cup mayonnaise
    1/3 cup apple cider vinegar
    1/4 cup lemon juice
    1/4 cup apple juice
    1 tablespoon powdered garlic
    1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
    1 tablespoon coarsely ground black pepper
    1 teaspoon mustard powder
    1/4 teaspoon salt
    1/2 teaspoon finely ground cayenne pepper


    Method
    Whisk together all the ingredients in a large bowl

    Refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.


    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Acn
    Acn Posts: 4,424
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    This is my favorite chicken on the egg recipe, there are a few other threads about it on here as well:

    http://eggheadforum.com/discussion/1182561/gai-yang-thai-style-grilled-chicken#latest

    LBGE

    Pikesville, MD

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  • ColtsFan
    ColtsFan Posts: 6,343
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    I second "the chicken" good stuff and that sauce is on point 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • RockyTopDW
    RockyTopDW Posts: 338
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    thanks! these all look great.  now off to the grocery store...
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  • pgprescott
    pgprescott Posts: 14,544
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    Plenty of great options above. We are fans of dark chicken. Nothing easier than BS thighs finished with a great Carolina mustard bbq sauce. My favorite is “rub some butt” brand  I’m a true chicken fiend.   good luck

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  • RRP
    RRP Posts: 25,893
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    I know you are looking for chicken on the egg recipes, but if you care to try something different but inside just keep on reading.

    It's a recipe called French Chicken in a pot from America's Test Kitchen back in Jan 2008. I'm in the process of fixing it for our supper tonight. In brief it's a classic French technique where the chicken turns out super juicy, flavorful and tender. It also renders a delicious jus which I serve over mashed potatoes.

    I'm not asking anyone to beg me for the recipe link, but if anybody wants it give me some time to pull it up.
    Re-gasketing America one yard at a time.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    RRP said:
    ...but if anybody wants it give me some time to pull it up.
    I'd like to see it. Always looking for new chicken recipes! Thanks, @RRP.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RRP
    RRP Posts: 25,893
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    Carolina Q said:
    RRP said:
    ...but if anybody wants it give me some time to pull it up.
    I'd like to see it. Always looking for new chicken recipes! Thanks, @RRP.
    Will do, Michael! 
    Re-gasketing America one yard at a time.
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  • Woodchunk
    Woodchunk Posts: 911
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    RRP said:
    I know you are looking for chicken on the egg recipes, but if you care to try something different but inside just keep on reading.

    It's a recipe called French Chicken in a pot from America's Test Kitchen back in Jan 2008. I'm in the process of fixing it for our supper tonight. In brief it's a classic French technique where the chicken turns out super juicy, flavorful and tender. It also renders a delicious jus which I serve over mashed potatoes.

    I'm not asking anyone to beg me for the recipe link, but if anybody wants it give me some time to pull it up.
    Ron, hope you don't mind, my wife has their complete cook book and uses it all the time.
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  • F3DAWG
    F3DAWG Posts: 98
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    This is a killer jerk rub. Posted by @Jameson19



    Summerville, SC
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  • RRP
    RRP Posts: 25,893
    edited February 2018
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    Thanks Woodchuck! The only thing I do differently is I add 1 cup of boiling Swanson (box) chicken broth before going in the oven, and cut the time to 90 minutes in the oven (from my experience). I also converted the cooking time to using a pressure cooker, but I prefer the Dutch oven on the stove and then into the oven.
    Re-gasketing America one yard at a time.
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  • caliking
    caliking Posts: 18,731
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    This was a fun cook.

    http://eggheadforum.com/discussion/1163548/the-funky-thai-grilled-chicken-with-sweet-chile-sauce

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 32,378
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    Here is a great crowd pleaser recipe:
    https://www.youtube.com/watch?v=nfY0lrdXar8  It is Jacques Pepin and the deboned stuffed chix.  First time thru it will take a while but if you want to present something most have never had give it a go.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Love that Pepin video! No matter how many times I've seen it, it's always a treat. One of these days, maybe I'll actually try it!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RRP
    RRP Posts: 25,893
    edited February 2018
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    Factual pictures: 5 pound bird going in:


     and then all that remained after supper!

    Re-gasketing America one yard at a time.
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