Bug Juice Chicken Recipes

Steps:

• Put the chicken in a large resealable plastic bag.
• Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
• Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
• Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
• Prepare a grill for medium-high heat.
• Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
• Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
• Serve the chicken with the remainder of the sauce.

Steps:

• For the simple syrup: Bring the sugar, lemon zest and 1 cup water to a boil in a small saucepot. Allow to simmer until the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer and stir in the lemon juice. Allow to cool to room temperature, then refrigerate to chill for at least 1 hour.
• For the bug juice: Place the cherries in a blender with the lemon simple syrup. Blend on high speed until the cherries are completely pulverized. Pour the mixture through a fine-mesh strainer.
• Combine the cherry juice with 3 cups water in a large pitcher. Serve over ice.

Steps:

• Pre-heat oven to 375 degrees 1) Whisk soy sauce, lemon juice and spices together in a measuring cup or small bowl. 2) Rinse and pat dry chicken parts, then arrange in a baking pan. 3) Pour soy sauce mixture over the chicken and flip the parts twice. 4) Bake skin side up for approximately 45 minutes (or until internal temperature reaches 165-degrees), basting twice.

Steps:

• In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
• Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
• Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
• Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)

Steps:

• Combine the grape and raspberry apple juice and chill. Using the mixed juice, fill ice cube trays and put 1 blueberry in each compartment. Just before serving add the soda to the fruit juice and the ice cubes.

Steps:

• Combine first 5 ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
• Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
• Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
• To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
• Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
• Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
• Drain well.
• Serve with guacamole, sour cream, and or salsa.

Steps:

• Whisk egg and cooking oil together.
• Blend in all the rest and whisk well.
• Notes:.
• When grilling chicken baste with juice each time you turn chicken.
• You can't over baste with this so don't worry.
• Chicken will be done when you can twist the leg and thigh bone and it pull apart from the body.
• Poultry seasoning comes in many brands.
• Try to find one that will give you a nice color when grilling.
• Mine is a regional local made brand and always helps for a nice appearance.
• Several people have told me it's great by adding a little hot sauce to it as well.
• Makes 1 quart.
• Does between 10-14 halves.
• Keeps in a covered jar in the fridge for several months.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
• Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
• Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.