Teriyaki Pineapple Chicken

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350.
  2. In a small bowl, combine garlic, salt, pepper and paprika.
  3. Sprinkle mixture over chicken and let sit.
  4. Heat the oil in a pan over medium high heat.
  5. Brown chicken and place into a roasting pan.
  6. In a large bowl, combine pineapple, water, sugar, Worcestershire, and yellow mustard.
  7. Pour over chicken.
  8. Baked covered 1 1/2-2 hours.
  9. Uncover and cook for an additional 20-30 minutes.
  10. Remove chicken to a platter and keep warm.
  11. Transfer liquid into a small saucepan.
  12. Bring to a boil.
  13. Combine cornstarch and water.
  14. Add to liquid and let thicken.
  15. Pour over chicken and serve.

Adapted from:  http://www.tasteofhome.com/recipes/teriyaki-pineapple-drumsticks

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Bourbon Braised Chicken

Ingredients:

  • 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

Directions:

  1. Preheat the grill to 250.
  2. In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
  3. Coat the chicken on all sides with the mustard slather sauce
  4. Season with the chicken rub.
  5. In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
  6. Place the meat directly on the grill grate.
  7. Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
  8. Transfer the meat to a large sheet of heavy-duty aluminum foil.
  9. Bring up the edges of the foil and add whatever remains of the bourbon sauce.
  10. Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
  11. Return the foil packet to the grill grate.
  12. Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
  13. Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.

Adapted from: http://www.traegergrills.com/recipes/detail/298