HOT AND SPICY POULTRY INJECTION
No need to buy the expensive injection sauces after using this one. Very good with rotisserie chicken.
Provided by b4uc1or2
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and stir until the salt dissolves.
- Inject into chicken and put on the spit. You may baste the chicken with any left over sauce.
- Note: Discard any left over sauce after the chicken is cooked.
Nutrition Facts : Calories 30.9, Fat 0.6, SaturatedFat 0.1, Sodium 2433.5, Carbohydrate 5.2, Fiber 0.6, Sugar 2.3, Protein 1.8
CAJUN TURKEY INJECTION (BRINE)
Steps:
- Blend all of the dry ingredients then mix with the butter.
- Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.
CAJUN-INJECTED SPICY TURKEY
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
- Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
- Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
- When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
SPICY ASIAN MARINADE
This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead.
Provided by Nina Simonds
Categories Sauce Garlic Pepper Marinate Quick & Easy
Yield For 1 1/2 to 2 pounds of chicken, turkey, pork, tofu, or seafood
Number Of Ingredients 5
Steps:
- Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.
SPICY HOT WINGS
"Friends and family go wild when I serve these tongue-tingling baked chicken wings," relates Anna Free of Loudonville, Ohio. "The creamy dipping sauce is a mild accompaniment."
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- Cut chicken wings into three sections discard wing tips. Place wings in a greased 15x10x1-in. baking pan. Combine the butter, hot pepper sauce, garlic salt and paprika; pour over wings. Bake at 375° for 30 minutes. Turn; bake 20-25 minutes longer or until chicken juices run clear., Meanwhile, for sauce, combine the sour cream, onion, milk, cheese, garlic salt and mustard in a blender. Cover and process until smooth. Pour into a bowl; sprinkle with paprika if desired. Cover and refrigerate until serving. Drain wings. Serve with sauce and celery if desired.
Nutrition Facts : Calories 122 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 191mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
BEER N' BUTTER POULTRY INJECTION
Use this marinade to reach deep into the meat of poultry. It works really well on turkey. Make sure the mixture is warm to keep the butter in liquid form. I also add some Cajun seasoning to the mixture. Double it and refrigerate leftover mixture for later use; just rewarm.
Provided by Luvs 2 Cook
Categories Low Protein
Time 20m
Yield 1 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Nutrition Facts : Calories 1018.2, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 9774.4, Carbohydrate 12.9, Fiber 0.9, Sugar 2.5, Protein 3.7
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
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