Tag: chicken

Ingredient

4-5 lb chicken

Rub chicken skin with oil inside and out. Sprinkle with salt, pepper, and spices. Add butter under chicken skin. Place chicken on a can. Place can as far as possible from coals. Turn chicken every 15 minutes. Spritz skin, with water, to keep moist. Place a pan on top of coals and pour in some beer or water for added moisture.

Cook at 350 deg for 1 1/2 hour until 170 deg.

• 1 chimney = 300 deg for drum barrel Chargriller, about 1 1/2 chimney.
• 1 chimney = 450 deg for Weber, about 2/3 chimney.

8 oz cream cheese
1 can chicken (drain water)
1 can water chestnuts – chopped (drain water)
6 oz miracle whip
1 dry pkg Knors Veg Mix (smashed)

soften cream cheese and mix. Add miracle whip and mix together. In a separate bowl, add chicken and shred. Add veg mix and stir. Combine both bowls and mix. Add water chestnuts and mix.

By: Wayne S.

Put your rice on in a rice cooker first

Chicken:
1 1/2-2 lbs chicken breast, cut into 1″ cubes
dip in milk
Roll in flour, fry in deep fryer

Sauce:
mix the following, then set aside
2 tablespoons brown sugar
1/4 cup sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey
2 tablespoons chili garlic sauce
1/2 cup pineapple juice

In a Skillet:
Heat up oil.
add 2 cloves garlic, crushed, cook alittle, do not burn.
add 1/4 to 1/2 teaspoon red pepper flakes, cook a little.
add 2 teaspoons grated fresh ginger root, cook a little.
add 1/2 onion, cut into chunks.

When onion soft and clear:
add 1 cut up green bell pepper
add 1 cut up red bell pepper, or mixed sweet peppers
add 1 1/2 – 2 cups pineapple chunks (20 oz, or 20 oz tidbits. Juice is used in the sauce above)
add the sauce from above
cook sauce down until thick, stirring often
add fried chicken above to coat with sauce