Spicygarlicchickenbbq Recipes

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

Steps:

• Peel and slice thick stems from broccoli; separate florets.
• In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
• Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
• Turn off heat; stir in vinegar.

Steps:

• Process marinade ingredients in food processor until it forms a coarse paste.
• Marinate chicken at least 4 hours, or preferably overnight.
• Barbeque chicken slowly over low heat until done as you like (about 1 hour for myself). You can baste periodically with remaining marinade if you like. Smoking with mesquite chips adds a variation.

Steps:

• Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
• If using chicken pieces, proceed directly to step 2.
• Crush the garlic with the salt to a smooth paste.
• Coarsely crush the peppercorns in a motar and pestle or a blender.
• Combine in a flat dish with the coriander, and the lime juice.
• Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
• However, this recipe tastes better if refrigerated over night.
• Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
• If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
• To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
• If using chicken pieces arrange the pieces on a serving platter.
• Garnish with halved cherry tomatoes and curls of spring (green) onions.
• Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
• A side dish of steamed rice goes well with this dish.

Steps:

• Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.