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Chicken Recipes

 

Sizzlin’ Cedar Plank Chicken

  • 4 chicken breast – skinless and boneless
  • 1 teaspoon parsley
  • ¼ -½ bottle Kraft Sundried Tomato Dressing
  • ½ teaspoon (or more) hot sauce

Marinate chicken with all ingredients at least 1 hour. Soak plank 1 hour in water. Preheat barbecue to 350ºF. Rub a teaspoon of olive oil on plank. Place chicken on plank, place plank on the grill opposite the heat source and close the lid. Cook until thoroughly done – depending on size and thickness of cut – 45-60 minutes, turning once.

Serve on plank for a striking presentation. Serves 4 lucky people.

 

Grilled Lime Chicken

  • 8 boneless, skinless chicken breast
  • 1 cup lime juice
  • 1/3 cup olive oil
  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh dill divided
  • 1 teaspoon pepper

Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2 tablespoons dill and pepper into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 2-4 hours. Drain and discard marinade. Grill chicken, over medium heat for 12-15 minutes or until tender and juices run clear. Sprinkle with remaining dill before serving. Yield 8 servings. Use Alder or White Oak chips as a flavor enhancer.

Exotic Grilled Chicken

  • ¼ cup soy sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 tablespoon dried minced onion
  • 1 tablespoon sesame seeds
  • 1 ½ teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 broiler chicken (3 – 4 pounds) cut up

In a large resealable plastic bag combine the first ten ingredients. Set aside ½ cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Refrigerate overnight. Drain and discard marinade from chicken. Grill chicken skin side down, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill 5 minutes more. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Yield 4-6 servings. Use maple or apple chips as a flavor enhancer.

 

Maple Glazed Chicken Wings

  • 2 – 3 pounds whole chicken wings
  • 1 cup maple syrup
  • 2/3 cup chili sauce
  • ½ cup finely chopped onion
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 – 2 teaspoons crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill for 8-10 minutes or until juices run clear. Basting and turning several times. Yield 6-8 servings. Use maple chips as a flavor enhancer.

Sesame Ginger Chicken

  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds toasted
  • ½ teaspoon ground ginger
  • 4 boneless chicken breasts
  • 2 green onions with tops cut into strips

In a small bowl, combine the first four ingredients, set aside. Pound chicken breasts to ½ inch thickness. Grill over medium heat, turning and basting frequently with soy sauce mixture for 8 minutes or until juices run clear. Garnish with onions. Yield 4 servings. Use white oak or alder chips as a flavor enhancer.

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