- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoon paprika
- 4-6 pounds chicken legs and thighs
- 1/2 cup canola oil
- 20 ounce can of crushed pineapple
- 1/2 cup water or chicken broth
- 1/4 cup packed brown suger
- 1/2 cup Worcestershire
- 1/2 cup yellow mustard
- 4 teaspoon corn starch
- 2 tablespoons cold water
- Preheat oven to 350.
- In a small bowl, combine garlic, salt, pepper and paprika.
- Sprinkle mixture over chicken and let sit.
- Heat the oil in a pan over medium high heat.
- Brown chicken and place into a roasting pan.
- In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
- Pour over chicken.
- Baked covered 1 1/2-2 hours.
- Uncover and cook for an additional 20-30 minutes.
- Remove chicken to a platter and keep warm.
- Transfer liquid into a small saucepan.
- Bring to a boil.
- Combine cornstarch and water.
- Add to liquid and let thicken.
- Pour over chicken and serve.
Adapted from: http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks
- 4 chicken breasts
- 1 pound bacon
- 8 ounce bag spinach
- 4 ounces mushrooms, thinly sliced
- 1 cup Swiss cheese, shredded
- 1 teaspoon garlic, minced
- 1/2 cup ham, finely diced
- 1 teaspoon black pepper
- olive oil
- chicken rub or seasoning
- In a skillet, briefly saute the garlic in olive oil.
- Add the spinach and cook until it is wilted down.
- Drain the excess moisture from the spinach.
- In the same skillet, add a bit more olive oil and saute the mushrooms.
- In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
- Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
- Stuff the filling into the breasts.
- Wrap each breast with bacon (2-3 strips).
- Bake or grill until the chicken reaches 165 degrees.
Adapted from: http://www.traegergrills.com/recipes/detail/304
- 2 pounds chicken thighs
- 4 cups chicken broth
- 1 large onion, chopped
- 1 16 ounce container sour cream
- 1/4 cup paprika
- In a large pot, combine the chicken, chicken broth and onion.
- Cook until done.
- Remove the chicken from the broth and shred.
- Return the chicken to the pot and add the paprika.
- Cook for another 10-15 minutes.
- Before serving, whisk in sour cream.
- Serve over noodles or spetzle.
Source: Elek family recipe
- 1 cup yellow mustard
- 4 tablespoons Worcestershire sauce
- 4 tablespoons brown sugar
- 1 teaspoon minced garlic
- 5 pounds chicken legs and thighs
- Chicken rub (we like Weber’s Kickin’ Chicken”)
- 2 cups chicken broth
- 4 tablespoons soy sauce
- 5th bottle of bourbon
- Preheat the grill to 250.
- In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
- Coat the chicken on all sides with the mustard slather sauce
- Season with the chicken rub.
- In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
- Place the meat directly on the grill grate.
- Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
- Transfer the meat to a large sheet of heavy-duty aluminum foil.
- Bring up the edges of the foil and add whatever remains of the bourbon sauce.
- Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
- Return the foil packet to the grill grate.
- Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
- Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.
Adapted from: http://www.traegergrills.com/recipes/detail/298