Bbq Chicken Oamc Recipes

Steps:

• For the dough: Combine flour, baking powder, sugar and basil.
• Add milk powder to water and stir until dissolved, add to dry mixture.
• Add eggs and melted butter and mix well.
• Set aside while making the filling.
• For the filling: Cook onions in butter over medium heat until onions are tender.
• Add chicken and mushroom pieces and cook 2 minutes.
• Remove from heat and stir in barbecue sauce and cheese.
• Divide dough into 4 pieces and roll out into 8 inch circles.
• Place 3/4 cup - 1 cup of filling in each circle.
• Fold dough in half and seal edges tightly.
• Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
• For OAMC: Cool and freeze at this point.
• Defrost in the oven or microwave before serving.
• Serve warm with extra barbecue sauce to dip if desired.

Steps:

• Place chicken breasts in gallon sized Ziploc bag, add marinade ingredients (ginger, bay leaf, apple juice, apple cider vinegar, onion flakes) and freeze.
• On a separate bag, mix ingredients for sauce (brown sugar, chili powder, salt, pepper, Dijon mustard, chili sauce, soy sauce, apple cider vinegar). Freeze.
• Thaw chicken and sauce.
• Remove chicken from marinade & discard marinade.
• Heat large frying pan with 2 teaspoons oil over high heat.
• Brown chicken for 2-3 minutes per side.
• Add sauce, reduce heat to low, and simmer, uncovered, for 5-7 minutes.

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Steps:

• Place all ingredients in a bag and remove excess air.
• Mix insides to distribute liquid and seasoning throughout.
• Freeze.
• Defrost overnight in fridge.
• Crock Pot Method.
• Cook on low 3 1/2-6 hours.
• BBQ Method.
• Skewer and cook on grill about 3-5 minutes each side.
• Serve with vegetables, baked potato, fries, salad, or other.

Steps:

• Mix barbecue sauce, garlic powder, onion powder, coke, salt and pepper in large freezer bag.
• Add chicken.
• Freeze.
• When ready to serve thaw in fridge.
• Cook in oven or grill.
• In oven, place in pan sprayed with Pam.
• Cook at 350 for about 30 minutes.
• Baste with marinade during cooking.

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Mix together and pour over raw or frozen chicken in zipper seal bag. Toss in refrigerator overnight.
• Drain marinade and grill until chicken is no longer pink in middle.
• Use less cayenne- or none- to reduce heat!
• OAMC: To freeze: Place chicken and marinade in a large freezer bag. Seal, label and freeze. To serve: Place in fridge to thaw overnight. Grill or broil until done. Thanks Lucid for these great instructions!

Steps:

• For immediate cooking: Preheat oven to 350º.
• Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To cook from the freezer: Thaw in the refrigerator.
• Preheat the oven to 350º.
• Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

Steps:

• Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
• Place the chicken in a freezer bag.
• Add all of the ingredients to the freezer bag, except the cheese.
• Coat the chicken well, squeeze all of the air out of the bag, and freeze.
• When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
• Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
• Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
• Bake, uncovered, for 45 minutes.
• Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).