Shenandoah Chicken Recipes

SHENANDOAH VALLEY STYLE BARBECUE CHICKEN

Steps:

• Combine all marinade ingredients in a zip-top bag. Reserve 1/2 cup marinade.
• Add chicken, massaging liquid into the meat. Refrigerate 4 to 8 hours.
• Soak 1 cup of hickory chips in water at least one hour.
• Let chicken stand in the marinade at room temperature one hour.
• Drain the chips and place in a the smoker over indirect heat (place in the front of the grill). Use the other burners to heat the grill to 450-500 degrees. When smoking, turn off the middle burner. Place the chicken, skin-side up over indirect heat. Maintain temperature at 375-400. Baste and turn the chicken as necessary, 30-40 minutes. End with the chicken skin-side down to brown the skin. For crispier skin, cook the chicken over direct heat 3-5 minutes. Internal temperature 165.
• Source: Washington Post 8/28/16

SHENANDOAH VALLEY BBQ CHICKEN

Steps:

• Mix the sauce ingredients well. Begin with chicken at room temp and place skin side up on the grill and allow to begin cooking slowly. Turn and baste with sauce allowing it to puddle in the cavity. Turn and baste frequently to prevent burning and to maximize the sauce flavor in the meat. Slower is better for this recipe. The chicken should be completely done and the leg joint should break easily. Skin will be lightly browned and not burned if you are careful with the grill. You can serve immediately, but taking the next step will infuse more flavor. Place each half of hot chicken on a piece of aluminum foil, sprinkle with more sauce, and wrap tightly. Pack the halves together in a cooler or low oven to keep warm for about 30 minutes. The chicken will steam making it moist with even more flavor. To reheat a foil wrapped half - open foil and put 1 tablespoon of sauce, or just use a tablespoon of cider vinegar, in the cavity. Rewrap and warm in oven. It will taste almost hot off the grill.

SHENANDOAH CHICKEN

Steps:

• Heat a large skillet to medium high and add half of oil.
• Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
• Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
• Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
• Brown the chicken until cook and no longer pink.
• Add the peppers and onions back in and then the sauce.
• Cook until sauce is heated through.
• Taste and add more Creole seasoning if necessary.

SHANDONG CHINESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.
• In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet.
• Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.

SHENANDOAH CHICKEN WITH RICE

Steps:

• Cook rice according to package diections, using 2 cups of stock instead of water. In a large non-stick frypan, lightly saute' chicken, onion, peppers, & garlic in 2T. of your favorite oil. You want these veggies to be crisp-tender, so don't cook too long...3-5 minutes on medium high heat. Set off the heat. When the rice is done, add it to the chicken and veggies, and at that time, add the tomatoes. Stir, over medium heat, approximately 5-7 minutes, adding the cream at little at a time, to make the dish creamy. Be careful not to use too much as, you don't want it to become gooey. (You may have as much as half of it left over...depending on the consistency of the rice.) Taste for salt and pepper and add that near the end of cooking time. Enjoy!!
• I serve this with sauteed lemony asperagus, and crusty bread.

VIRGINIA BARBECUE CHICKEN

Steps:

• Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.)
• Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night.
• Grill over very medium coals until pieces test done, basting often.
• It works best if you use a grilling pit and allow it to slow cook for a couple hours.