Grilling the Ultimate BBQ Chicken

!±8± Grilling the Ultimate BBQ Chicken

You don't have to be a grilling pro to cook like one. So many recipes on the grill only call for a few things to make them phenomenal: fresh ingredients, the right seasoning, and proper cooking time. Just three little things to remember and your food will surprise everyone. One of the most versatile foods in the entire world is chicken. This fine feathered friend of ours has been prepared thousands of ways over hundreds of years. One of America's favorite ways to eat chicken is barbequed. It's so simple and delicious, yet people tend to get the formula wrong and their chicken comes out tasting like rubber smothered in ketchup.

The first thing people do wrong is overcook the chicken. They leave the poor little pieces of chicken on the grill for hours until there's nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carryover heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken. Chicken will remain juicy as long as it's not overcooked. Don't worry about drying it out. As long as it cook it the proper length of time, it will be just fine.

Ultimate BBQ Chicken:

This BBQ chicken recipe is really simple and super delicious. The first thing we'll want to do is to go shopping. I personally like chicken thighs for this recipe, but you can choose what you wish. Make sure to grab a bottle of your favorite BBQ sauce. The trick here is in the seasoning, we won't need to make a fancy sauce for these. The seasoning consists of salt and pepper, garlic powder, onion powder, paprika, rep pepper, and some old bay seasoning. Whatever you don't have already, pick some up.

We want to start the night before you grill and begin to season the chicken. We'll need to make a quick spice rub. To do this, take two tablespoons of salt and black pepper, 1 tablespoon of garlic powder, onion powder, paprika and old bay, and a ½ teaspoon of red pepper. Combine all these ingredients in a bag or a container, and that's it. Wash the chicken pieces and let dry thoroughly. After they're completely dry, rub the chicken liberally with the seasoning. Wrap your chicken in foil or plastic wrap, place in a leak-proof container, and let it sit overnight. Be careful to never cross contaminate when dealing with raw poultry.

On the day you're ready to grill, cut your burners on medium heat. After your grill heats up, oil the racks well and place your chicken pieces skin side down. Once they start to cook, close the lid. Check on them every 5 minutes or so to make sure they're not burning. All together, we want to give them 15 minutes on the skin side. After that, turn over and repeat the checking and waiting process. Let them go for another 15 minutes and them begin to sauce your chicken.

Saucing is the last step. Make sure you keep a close eye on your chicken, the BBQ sauce will burn quickly due to its high sugar content. After you finish saucing one side of the chicken and turning it over, the pieces should be ready to turn back over after saucing the opposite side. They should only take about 3 minutes on each side to cook the sauce on. Be careful taking the chicken pieces off of the grill. This recipe is really simple. It's all in the seasoning. These seasonings play very well with chicken, especially BBQ. The paprika has a nice, deep smoky taste. This recipe will be a hit with even the toughest crowds.

Grilling the Ultimate BBQ Chicken

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No Bake Recipes for Kids

!±8± No Bake Recipes for Kids

Healthy fun no bake recipes are as close as you mouse. No need to heat up the oven or turn on the microwave for these simple treats. These no bake easy recipes for kids will provide them some scrumptious deserts and healthy treats. The kids will have fun and you can relax while the kids enjoy preparing their own snacks.

No Bake Peanut Butter Balls

Instructions:

1. Spread peanut butter on one graham cracker.

2. Spread jelly on the other and make a sandwich - Now that's easy.

3. Set out all the ingredients so the kids can experiment with several combinations to create a one-of-a-kind creation.

No-Bake Yogurt Pie

Ingredients:

*1-9" graham cracker crust shell

*1-8oz. container of orange flavored yogurt

*1- C. thawed whipped non-dairy topping

*1/2-C. canned mandarin orange slices - drained and broken into pieces

Instructions:

1.Combine yogurt and whipped topping together in a bowl and stir with a spoon

2.Add mandarin orange slice and stir

3. Spoon into the pie shell

4. Cover with plastic

5. Wrap and chill

You can freeze this pie and thaw slightly before serving.

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Appetizers and Snacks

Vegetable Dippers

Ingredients:

*Bowl of carrots

*Celery

*Cucumbers

*Cherry tomatoes

Instructions:

1. Mix a 16 oz. container of light sour cream with dry soup mixes like tomato, vegetable or onion.

2. Allow the dip to blend over night or mix it up in the morning.

Cream Cheese Dip

Ingredients:

*1 (8 ounce) package cream cheese with chives

*1 (5 ounce) container sharp processed cheese food

Fruit Dips-1

Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1 cup brown sugar

*2 teaspoons vanilla extract

Fruit Dip #2

Ingredients:

*Cream cheese

*Crushed pineapple

Instructions:

1. Combine cream cheese and crushed pineapple

2. Stir until you reach the desired taste and consistency

No Bake Recipes for Kids

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Spicy Orange Chicken

!±8± Spicy Orange Chicken

How to make delicious spicy orange chicken.

Spicy Orange Chicken

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Beach Blanket Paella - A Traditional Recipe From Spain

!±8± Beach Blanket Paella - A Traditional Recipe From Spain

Paella, the rice-based Spanish dish, is one of the most internationally known recipes. It is also very versatile, allowing many variations as long as two main ingredients are consistently present: Rice and Saffron. Other than that, this dish can really take many ingredients. Even the rice can be of any kind. I buy the medium or long grain that can be found at any grocery store, and it makes a fine paella.

Saffron, however, is another matter. I still remember an invitation to a paella cookout in California many years ago. Our hosts had prepared an outside burner, the typical paella cooking pan and a large array of "yummy" ingredients to add. When they started cooking they pulled out a container of "yellow #5" food colorant and added it to the pan. My husband and I instantly looked at each other and said: " It is not paella." I will leave up to you to consider the importance of real saffron when preparing a good, real paella. Saffron adds the typical yellow color to the rice, but it also adds its characteristic flavor.

I share with you my traditional recipe for Spanish paella, passed down for many generations in my family in Spain. With a little prep work at home, this recipe is great for a beach cookout.

Katalenas Spanish Paella al Fresco

Ingredients/utensils you may need to research and find in advance

You're going to need a paella dish, a shallow metal or clay pan, usually round. The other two ingredients to look for in advance are Spanish paprika, called "pimenton" and saffron. You can find both at LaTienda.com. ("La Tienda" means "the store" in Spanish.) Most paella dishes contain some kind of meat. I use chicken because everybody likes it, but you can add beef or Spanish chorizo (sausage), or a combination of both.

The ingredients and the preparation will list the chicken recipe first, as it must be cooked in advance. If you want to skip the prep work on the meat, chorizo can be added directly to the paella on the beach; simply cut into pieces.

Ingredients:

For the chicken:

1-lb of small chicken wing drumsticks 1/2 onion 1/3 of a green pepper 2 garlic cloves 1/4 cup of white cooking wine 2 tsp of Spanish paprika (pimenton) 3 tbsp of olive oil
For the Paella:

2 cups of white rice 5 cups of water 1 medium onion 1/2 green pepper 2 garlic cloves 1 carrot 1 lb of large shrimp, uncooked 1/2 lb of scallops 18 little neck clams 3 squid fillets 2 envelopes of saffron (or two teaspoons of powder saffron) 2 Knorr chicken bouillon cubes 1/2 cup of olive oil Salt
Prep Work at Home

In a medium saucepan, add 4 tablespoons of olive oil and heat for a few minutes. Add the minced onions, garlic and green pepper and saute for about ten minutes. Add the chicken drumlets and cover. Pour in one-quarter cup of white cooking wine, cover and cook for 30 minutes, stirring occasionally. Add 3 tablespoons of water and 2 teaspoons of Spanish paprika (pimenton) and cook for an additional 10 minutes. Allow the chicken to cool off, place in a container and refrigerate until ready to take to the beach. Clean and peel the shrimp (optional); rinse the scallops and cut the squid fillets in medium pieces. Add a few spoons of water and place in a separate container from the chicken. Refrigerate until ready to take to the beach. Clams may have sand inside, and I advise you to rinse them and place them in boiling water for just a few seconds until they open. As they start to open up, spoon them out of the water and place them in a container with a few spoonfuls of the cooking water and reserve in the refrigerator until ready to go to the beach. Do not discard the water used to cook the clams. It contains flavor from the clams and will be used later, when we cook the rice. You can strain it through cheesecloth or even a cloth napkin to remove impurities. Refrigerate. Later when I indicate to boil 5 cups of water to make the rice; you can use the clam's water as part of it. Cut up the onion, bell pepper, garlic and carrot in small pieces and reserve. Refrigerate.
Preparation (at the beach)

Bring 5 cups of water (including reserved water from cooking the clams) to a boil. Add the 2 chicken bouillon cubes and the saffron to the water. While the water is heating, place the paella dish on the fire and add a half cup of olive oil. When the oil is warm, pour in the cut vegetables, stirring occasionally and cooking until the onions are transparent. Add the cooked chicken, with all its sauce and vegetables. Stir in as it starts to warm up. Then add the raw fish (the mixture of shimp, scallops and squid) and stir frequently while it cooks. At this point the aroma of the fish, chicken, and vegetables will draw people toward the fire. After about 10 minutes, and while still maintaining a medium heat, pour in the rice. Stir it around until all the grains are wet with the juices from the other ingredients, just a couple of minutes. Then add the near-boiling water (with the saffron and chicken bouillon cubes melted in). Stir all the ingredients together for 5 minutes. Reduce heat to low. Salt to taste and insert the clams throughout the paella. Simmer over low heat until all the water is absorbed and the rice is soft, about 20 minutes.

Good luck and Good Appetite!

Beach Blanket Paella - A Traditional Recipe From Spain

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Easy-Snap-to-it Fried Chicken Recipe

!±8± Easy-Snap-to-it Fried Chicken Recipe

Hey all, here is an affordable and easy recipe I invented when we were first married. Ingredients Needed: 4-6 chicken drumsticks oil (i recommend peanut oil) salt seasoning salt

Easy-Snap-to-it Fried Chicken Recipe

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Gas Grill Cooking - Time For Chicken

!±8± Gas Grill Cooking - Time For Chicken

Cooking Chicken on the Grill - Facing The Grilling Time Dilemma 

Have you ever tried to cook chicken on a grill? Do you often get stuck with the chicken grilling time dilemma? Very few of us are successful in grilling chicken, especially those who practice it only over the weekend. Several days efforts are needed to learn how to get that perfect grilled chicken with mouthwatering aroma and taste. Any wrong estimation of gas grill cooking time for chicken will actually land you in a soup if you do not follow the right method. Timing is crucial for a nicely grilled chicken. So, read on if you want to avoid overcooked, uncooked or burnt chicken and enjoy a great barbecue party at home.  

Know When Your Chicken is Cooked 

It is important to know the exact time to cook chicken on a grill so that you get the desired results. The best way is to grill chicken on a low heat (230 degrees F. to 250 degrees F.) for about 45 minutes or maybe just a few minutes, depending upon how hot the grill is. A meat thermometer will help you to monitor the internal temperature of the meat without slicing it in the grill. Thus, you'll be able to avoid the releasing of moisture in the grill while cooking and will also reduce your chances of undercooking or overcooking. 

The Right Cooking Time for Chicken - With or Without Bones 

If you are cooking for the first time, you need to keep in mind whether the chicken is boneless or not. In case of boneless chicken, the internal temperature is about 170 degree F. when it is fully done. The ideal chicken cook time for bones is 180 degree F.  

Tips for the Perfect Taste 

Those who have an iron grate on the grill need to brush it with vegetable oil and olive oil before grilling the chicken. This will help to prevent the chicken from getting stuck to the grill while cooking. Those who are using gas bbq grill can prepare some of the best and tasty barbequed chicken by keeping in mind the various factors affecting the chicken cooking time.  

If you baste your grilled chicken with BBQ sauce you will surely have your guests wanting for more. It gives a mouthwatering taste to the chicken prepared in gas bbq grill, but if used before the grilling, the chicken can burn and taste bitter as the sugar in the sauce burn with the chicken. 

Pre-Serving Tips 

Once you have cooked your chicken in a gas bbq grill or any other grill, let it rest for some time before cutting it into slices. If you start cutting the hot chicken immediately after taking it off the grill, the fluids may run out of the meat, reducing its softness. If the chicken is allowed to rest for some time in a grill after being cooked this won't happen. 

So next time, you plan a party outdoors, make a sumptuous meal of grilled chicken and enjoy it with your family and friends.

Gas Grill Cooking - Time For Chicken

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Bacon Cheddar Cheese Chicken Wings Recipe by the BBQ Pit Boys

!±8± Bacon Cheddar Cheese Chicken Wings Recipe by the BBQ Pit Boys

Cheddar Cheese and smoked Bacon covered Chicken Wings are tender delicious, easy to do, and perfect for tailgating or that backyard barbecue. This is a guaranteed "no leftovers" recipe so be sure to grill up a bunch.

Bacon Cheddar Cheese Chicken Wings Recipe by the BBQ Pit Boys

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