Thread: Any good chicken/spice recipes?

Try the original. Got some kick. Put some Tony's, garlic powder and onion powder.

Tony Chachere's Creole Kitchen

if i couldn't use sauce, i'd marinate in fresh line juice and shreaded fresh ginger

I have oranges, and lemon juice and lime juice, heck even orange juice. What if I poured some of all the juices together and marinated those chicken breasts and then threw them on the foreman grill or something ?

Or do I have to go out and get fresh lemons and limes?

Originally Posted by Josh M

Well my diet only allows me to eat chicken breasts in the later parts of the evening along with lettuce I am looking for another blend of spices to try on the chicken. I can't put sauces on them due to the sugar and salt in most of those............so I'm stuck with throwing on spices, I've found some pretty good ones but if anyone can suggest some really good ones, I'd appreciate it!

Try All recipes ? complete resource for recipes and cooking tips

Beer Can Chicken

1 (4-pound) whole chicken
2 tablespoons vegetable oil
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
2 tablespoons chopped onion
1 clove garlic(fresh...minced will cause an erruption)
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full) then add onion & garlic clove. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Always make drunk chicken

Emeril's Essence is real good on chicken. Bam!!!

Gary

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