Aristocrat Bbq Chicken Recipes

ARISTOCRAT BBQ CHICKEN

ARISTOCRAT BBQ CHICKEN image

Categories Chicken

Yield 4 people

Number Of Ingredients 21

Ingredients

For chicken:
1/2 cup + 2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons lime juice, or kalamansi juice
1/2 cup sugar
2 cloves garlic, crushed and minced
1/4 teaspoon black pepper
1 (3 1/2 to 4 lbs.) chicken
1 recipe Java Rice
For Peanut sauce:
1/4 pound Roasted Peanuts, about 1 cup
3/4 cup water
1/4 cup soy sauce
1/4 cup sugar
For JAva Rice:
2 tablespoons vegetable oil
2 teaspoons annatto seeds
1 cup long-grain rice, washed, drained
1/3 cup canned tomato sauce
1 2/3 cups water
1 teaspoon salt

Steps:

For Chicken: Stir together soy sauces, lime juice, sugar, garlic and pepper. Cut chicken into serving pieces. Cut breast in half lengthwise. Leave drumsticks attached to thighs. Place chicken pieces in a 13 x 9 inch baking dish. Add marinade; turn to coat completely. Cover with plastic wrap; marinate in refrigerator 2 days. Bring to room temperature before grilling. Make Java Sauce. Prepare barbecue. Drain chicken pieces. Place skin-side down on grill over hot coals; cook, turning and basting with marinade every 10 minutes, 30 to 40 minutes, depending upon size of pieces, or until juices run clear when meat is pierced. Chicken will brown quickly because of the sugar in the marinade; do not burn. Serve with Java Sauce and Java Rice. Makes 4 servings. For Peanut sauce In a food processor fitted with the metal blade or in a nut grinder, grind nuts as fine as possible. Place in a small saucepan. Stir in water, soy sauce and sugar. Boil 4 minutes, stirring occasionally; sauce should thicken slightly but still be fluid; keep warm. If it becomes too thick while standing, dilute to desired consistency with additional water. Serve warm Makes 1 1/4 cups. For Java Rice Combine oil and annatto seeds in a small skillet. Heat gently over low heat until oil turns a golden orange, about 5 minutes, swirling seeds in skillet several times. Strain oil; discard seeds. Pour oil into a Dutch oven and heat. Add rice; and boil until liquid is absorbed, 5 to 10 minutes. Reduce heat to very low; steam, without stirring, 30 minutes or until rice is tender. Use a heat diffuser if necessary to prevent rice from burning and sticking. Fluff with a fork before serving. Makes 4 servings.

BACKYARD BARBECUE CHICKEN

Backyard Barbecue Chicken image

Wrap up leftovers in aluminum foil to enjoy this delicious meal again tomorrow.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 32m

Yield 2

Number Of Ingredients 5

Ingredients

2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 (4 ounce) boneless, skinless chicken breast halves
1 cup barbecue sauce
1 (10 ounce) package frozen whole kernel corn
½ cup chopped green bell pepper

Steps:

Preheat grill to medium-high or oven to 450 degrees F.
Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Grill 12 to 15 minutes in covered grill.
OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 76.6 g, Cholesterol 129.2 mg, Fat 6.9 g, Fiber 4.8 g, Protein 51.8 g, SaturatedFat 1.7 g, Sodium 1516.6 mg, Sugar 38.2 g

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