San Diego Chicken Recipes

OLD-FASHIONED CHICKEN "N" DUMPLINGS

Steps:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

SAN DIEGO CHICKEN

Steps:

• Cut chicken in strips and saute 4 minutes in picante sauce, cumin and salt until done. Do not drain. Chill to desired coolness.
• Combine sour cream and mayonaiise. Add celery and avocados.
• On lettuce leaf (in tortilla if desired), place chicken strip and top will generous dallop of mayo mixture. Sprinkle top with bacon. Enjoy!

COPYCAT WINGS AND THINGS CHICKEN TENDERS AND HOT SAUCE

Steps:

• Deep fry chicken tenders.
• Melt butter and hot sauce together.
• Add vinegar to the butter and hot sauce mixture.
• Pour this over the deep fried chicken tenders.
• Add some cayenne pepper for extra heat.

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

SAN DIEGO GRILLED CHICKEN

Steps:

• Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
• Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).