Books: The Perdue Chicken Cookbook

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1 package fresh ground chicken (about 1 pound)
2 tablespoons chutney
1 tablespoon fresh lemon juice
1/4 cup chopped scallion
1 teaspoon salt
6 individual pita pockets

In a mixing bowl, combine chicken and remaining seasonings.
Form into 4 to 6 burgers. Grill on lightly oiled surface,
5 to 6 inches above medium-hot coals, 5 to 6 minutes per
side, or until burgers are cooked through. Serve in
lightly toasted pita pockets topped with "Yogurt Sauce".

CONFETTI BURGERSServes 4-6
A neat accompaniment for Confetti Burgers is halved Kaiser
rolls, brushed with olive oil flavored with garlic. Place
on outer edges of grill a few minutes until lightly
toasted.
1 package fresh ground chicken (about 1 pound)
1/4 cup oat bran or bread crumbs
1/4 cup finely chopped onion
1/4 cup diced tomato
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
6 Kaiser rolls

In a mixing bowl combine chicken with vegetables and
seasonings. Form into 6 burgers. Grill on lightly oiled
surface 5 to 6-inches above medium-hot coals for 4 to 6
minutes per side or until burgers are cooked through.
Serve on toasted Kaiser rolls.

CHINESE GRILLED DRUMSTICKSServes 2-4
Hoisin sauce is available in Chinese groceries. It's
slightly sweet, and thick, somewhat like ketchup.
5 roaster drumsticks
salt and ground pepper to taste
1/4 cup hoisin sauce
2 tablespoons dry sherry
2 tablespoons cider vinegar
2 tablespoons honey
1 teaspoon minced fresh ginger
1 clove garlic, minced
Season chicken to taste with salt and pepper. In a shallow
bowl combine remaining ingredients. Roll drumsticks in
sauce, reserving excess. Wrap drumsticks individually in
aluminum foil, adding a spoonful of sauce to each package.
Grill 6 to 8-inches from hot coals, or bake 1 hour at
375oF, turning once. Unwrap drumsticks and place on grill,
or broiling pan. Pour drippings from foil packages and
remaining sauce into a small saucepan and heat. Grill or
broil drumsticks turning and basting frequently with sauce
for 15 minutes or until cooked through.
FIRE EATERS' CHICKENServes 4
This recipe gets its name from the rather large quantity of
red pepper. If children and other non-fire eaters will be
eating this, you will probably want to decrease the amount
of red pepper substantially.
4 boneless, skinless chicken breast halves
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon paprika
1/2 to 1 teaspoon crushed red pepper or to taste
1/2 teaspoon salt or to taste
Lemon wedges (optional)
In shallow dish, combine lemon juice, olive oil, garlic,
paprika, pepper and salt. Add chicken to marinade, turning
to coat both sides. Cover and refrigerate 1 hour or
longer.
Drain chicken, reserving marinade. Grill chicken breasts,
uncovered, 5 to 6-inches above medium-hot coals 6 to 8
minutes on each side until cooked through, basting
occasionally with marinade. To serve, garnish with lemon
wedges.
GAME HENS PESTOServes 4
Pesto is a sauce made with basil, parsley, garlic, olive
oil and Parmesan cheese. If you're looking for a shortcut,
you might be able to find ready-made Pesto in your
supermarket.
2 fresh Cornish game hens
1/4 cup olive or salad oil
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 small clove garlic, minced
1/2 teaspoon salt or to taste
1 can (8-ounces) minced clams, drained
2 tablespoons dry white wine (optional)
Halve hens lengthwise and remove backbones. Place 1 half
on each of four 14-inch squares of heavy duty aluminum
foil. Turn up edges of foil.
In bowl, blend oil, basil, parsley, cheese, garlic and
salt. Add clams and wine. Divide among packets, spooning
over hens. Bring two opposite sides of foil together and
close packets securely using several folds and turning up
ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40
minutes, until cooked through, turning packets twice.
Packets may also be baked at 400oF for about 30 minutes.
GRILLED BREAST STEAK SALADServes 4
If you have leftovers, use them in a sandwich.
1 roaster boneless breast
3 tablespoons butter or margarine, melted
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
salt and ground pepper to taste
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
3/4 cup olive or vegetable oil
3 tablespoons minced red onion
3 cups spinach leaves, sliced into 1/2" strips
3 cups thinly sliced red cabbage
Flatten breast halves slightly between sheets of plastic
wrap. Combine butter, Worcestershire sauce, paprika, salt
and pepper. Brush sauce liberally over chicken. Grill 5
to 6 inches above medium-hot coals for 8 to 10 minutes on
each side or until cooked through. Remove and slice thinly
on the diagonal. Combine vinegar and mustard in a small
bowl. Slowly whisk in oil. Add red onion and season with
salt and pepper. Place 2 cups spinach and 2 cups cabbage
in a salad bowl. Arrange half of the chicken slices over
top and spoon half of the dressing over all.
GRILLED CORNISH WITH VEGETABLESServes 2
If you want to skip tying the legs together, as called for
in this recipe, the hens won't hold their shape as well and
will look more relaxed. The advantage is that you may feel
more relaxed.
2 fresh Cornish game hens
salt and ground pepper to taste
2 tablespoons butter or margarine
1 medium carrot, cut into thin strips
1 small leek, cut into thin strips
1 rib celery, cut into thin strips
1/4 cup apple juice
1 tablespoon minced fresh parsley
Season hens inside and out with salt and pepper. Tie legs
together and fold wings back. Place each hen on an 18-inch
square of heavy duty aluminum foil. Dot with butter.
Divide vegetables and apple juice among foil pieces. Fold
edges up and seal tightly. Place packets on grill 5 to 6
inches above hot coals. Cook 60 to 70 minutes, turning 2 to
3 times until hens are cooked through. Or bake at 400oF one
hour or until juices run clear with no hint of pink when
thigh is pierced. Open foil packages carefully and
sprinkle with parsley.
GRILLED DRUMSTICKS WITH FRUIT MUSTARDServes 2-4
Do you remember in the early 1980s a fast food chain had a
popular advertising campaign based on the slogan, "Where's
the beef?" One of my favorite Perdue ads is a full page ad
showing Frank holding a drumstick with a big bite missing.
He's looking out at you, his eyebrows raised quizzically as
he asks, "Who cares where the beef is?"
This recipe could have been used to cook the drumstick
shown in the ad.
5 roaster drumsticks
salt and ground pepper to taste
8 ripe apricots, or 1 can (16-ounces) drained and coarsely
chopped
1 tablespoon fresh lemon juice
1/4 cup Dijon mustard
3 tablespoons dark brown sugar
1/4 cup brandy
1 teaspoon Worcestershire sauce
Season drumsticks with salt and pepper. Toss apricots with
lemon; add remaining ingredients and toss. Wrap drumsticks
individually with aluminum foil, adding a spoonful of sauce
to each package. Grill 5 to 6 inches above hot coals or
bake at 375oF for 1 hour, turning once. Unwrap drumsticks
and place on grill, or broiling pan. Add drippings from
foil packages to remaining sauce. Grill or broil
drumsticks turning and basting frequently with sauce for 15
minutes or until cooked through.
GRILLED CUTLETS COSTA DEL SOLServes 4
This is one of Perdue's most popular and most requested
recipes.
4 roaster boneless thigh cutlets
1/3 cup dry sherry
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon white vinegar
salt and ground pepper to taste
1 clove garlic, minced
Place cutlets between sheets of plastic wrap and pound to
1/2" thickness. In a shallow dish combine remaining
ingredients. Add chicken and marinate for 1 hour or longer,
refrigerated. Grill chicken 5 to 6 inches above medium-hot
coals for 15 to 20 minutes or until cooked through. Turn
and baste with glaze 2 to 3 times.
GRILLED CUTLETS GREEK STYLE WITH OLIVE OILServes 4
Olive growers like to point out that the lowest mortality
rates due to cardiovascular disease are found on the Greek
island of Crete where olive oil consumption is highest.
4 roaster boneless thigh cutlets
2 cloves garlic, minced
2 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
1/3 cup plain yogurt
1 teaspoon dried oregano
salt and ground pepper to taste
4 ripe tomatoes, cut into wedges (3 cups)
2 cucumbers, peeled, halved and cut into 1/2" slices (3/4
cup)
2 tablespoons minced, fresh parsley or mint
1/2 cup pitted ripe olives
Place cutlets between two sheets of plastic wrap and pound
to 1/4" thickness. In a shallow dish whisk together
garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil,
yogurt, oregano, salt and pepper. Add cutlets and turn to
coat with marinade. Cover and marinate for 3 hours or
longer, refrigerated. Grill cutlets 4 to 6 inches above
medium-hot coals for 3 to 4 minutes on each side or until
cooked through.
In a large bowl, combine tomatoes, cucumbers, red onion,
black olives, remaining lemon juice, 4 tablespoons olive
oil and salt and pepper to taste. Sprinkle with parsley or
mint before serving. Cutlets may be served hot with salad
as a side dish or served cold sliced and added to salad.

GYPSY BURGERS Serves 4-6
What I like best about chicken burgers, as opposed to
hamburgers, is that chicken burgers don't shrink much when
you cook them.
1 package fresh ground chicken
3/4 cup chopped scallion, divided
1/2 cup sour cream, divided
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon ground pepper
Pinch Cayenne pepper
8 to 12 slices Italian or French bread

In a mixing bowl, combine chicken, 1/3 cup scallions, 2
tablespoons sour cream, and remaining ingredients. Form
into 4 to 6 burgers. Grill on lightly oiled surface 5 to 6
inches above medium-hot coals, 5 to 6 minutes per side or
until cooked through. Serve on toasted slices of Italian
or French bread, topped with sour cream and scallions.
PHOTO: Hawaiian glazed wings
HAWAIIAN GLAZED WINGSServes 2-4
The natural juiciness of chicken wings makes them a good
choice for barbecuing. This can make either a nice meal for
a few, or appetizers for several.
10 chicken wings
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1/2 teaspoon seasoned salt or to taste
Marmalade Pineapple Glaze:
1/4 cup orange marmalade
1/4 cup pineapple preserves
1/2 cup soy sauce
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
In a large bowl toss wings with vegetable oil, lemon juice
and seasoned salt. In a small bowl combine glaze
ingredients. Drain wings and grill 6 to 8 inches above
medium-hot coals for about 20 minutes or until golden brown
and cooked through. Turn and baste 2 to 3 times with
glaze.
HERB BARBECUED BREASTSServes 4
Frank always removes the skin from chicken, and often, that
means losing some of the herbs and spices. I like this
recipe because even if you remove the skin at the end of
the barbecuing, the flavoring is still there.
4 chicken breast halves
1/2 cup softened butter or margarine
2 tablespoons chopped scallions
2 tablespoons minced, fresh parsley
1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon
dried
1/2 teaspoon salt or to taste
1 small clove garlic, minced
1/8 teaspoon ground pepper
Working from the wide "neck end" of breasts use finger tips
to carefully separate skin from meat to form a pocket. In
a small saucepan combine remaining ingredients. Place
about 2 tablespoons of butter mixture in pocket of each
breast. Close skin flap at neck edge with a small skewer
or toothpick. Melt remaining butter mixture and reserve
for basting. Grill chicken 6 to 8 inches above medium-hot
coals for 25 to 30 minutes or until cooked through turning
and basting chicken every 8 to 10 minutes with butter.

HONEY MUSTARD GRILLED HENS Serves 2
I've found that hens cook a little faster and are more
attractive when served if you remove the backbone before
cooking.
2 fresh Cornish game hens
salt and ground pepper to taste
4 tablespoons butter or margarine
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Halve hens and remove backbones. (See page ___ for
directions on doing this.) Season with salt and pepper.
In a small saucepan, melt butter; stir in remaining
ingredients. Grill hens 6 to 8 inches above hot coals 20
to 30 minutes or until cooked through, turning often.
Baste with sauce during last 10 minutes of cooking time.

HOT AND SPICY PICK-OF-THE-CHICKServes 4-6
Are you familiar with the spice, "cumin", called for in
this recipe? It's the dried fruit or seed of a plant in the
parsley family. It's sometimes substituted for caraway
seed and is a principal ingredient in both curry powder and
chili powder.
1 jar (5-ounces) roasted peppers, drained
1 can (4-ounces) mild green chilies, drained
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons lime juice
1-1/2 teaspoons Tabasco
1 teaspoon ground cumin
1 teaspoon salt or to taste
2 to 3 sprigs fresh coriander (optional)
1 package chicken parts (about 3 pounds)
In food processor or blender, combine all ingredients
except chicken; puree until smooth. Set aside 1/2 cup
sauce.
Grill chicken, uncovered, 5 to 6-inches above medium-hot
coals 40 to 50 minutes or until cooked through, turning and
basting with remaining sauce 3 to 4 times during grilling.
Serve reserved 1/2 cup sauce as a condiment with grilled
chicken.
Oriental Grill
"KUNG FU" CUTLETS Serves 4
When you see the sweet potatoes called for in this recipe,
you might wonder, "Is there's a difference between sweet
potatoes and yams?" And if there is a difference, "Does it
matter?" According to sweet potato grower Tom Archibald
from California, there is and it does. "The sweet potato's
texture is close to an Irish potato's, while the yam's is
moister and less firm and doesn't hold up as well," he
says. "You can tell the difference between them because the
sweet potato is light-skinned, while the yam has a bronze-
colored or reddish skin."
4 boneless, skinless chicken breast halves or 1 package
thin sliced roaster breast
2 sweet potatoes, scrubbed but not peeled
8 scallions, trimmed
1 tablespoon soy sauce
1 teaspoon sesame or vegetable oil
1/2 teaspoon ground pepper
1/2 cup tonkatsu sauce (recipe follows, or use bottled
version)
Place chicken breasts between sheets of plastic wrap and
pound to 1/2 inch thickness. Skip previous step if using
thin sliced roaster breast. Cut sweet potatoes into 1/2-
inch slices. Place chicken and potatoes in a shallow bowl
with scallions, soy sauce, oil and pepper; toss well.
Grill cutlets and potato slices 6 to 8 inches above medium-
hot coals for 8 to 10 minutes per side or until cutlets are
cooked through and potato slices tender. Grill scallions
10 minutes, turning once. Serve grilled cutlets and
vegetables with tonkatsu sauce as condiment; add a favorite
cole slaw as side dish.
Tonkatsu Sauce:
In small bowl, combine 1/4 cup sweet and sour sauce, 1
tablespoon soy sauce, 2 teaspoon white vinegar, and 1
teaspoon Worcestershire sauce.
LEMON SPECIAL CHICKEN Serves 2-4
If you don't want to barbecue a half chicken, substitute
chicken parts.
See table on page 12 for amounts to equal a whole chicken.
1 chicken, cut in half lengthwise
4 tablespoons butter or margarine, melted
1/2 teaspoon paprika
2 tablespoons sugar
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon salt or to taste
1/2 teaspoon ground pepper
Grill chicken halves 5 to 6 inches above medium-hot coals
for 35 to 45 minutes or until cooked through. In a small
saucepan combine remaining ingredients. Make sauce of
butter or margarine, paprika, sugar, lemon juice and
Worcestershire. Turn and baste chicken with butter sauce 2
to 3 times.
MAHOGANY BARBECUED HENSServes 2
People often ask Frank if a Cornish game hen is a separate
breed from regular chickens. The answer is mostly no and a
little bit yes. Cornish game hens are young chickens,
usually around five weeks; if they were just a couple of
weeks older, they'd be sold for broilers, except for the
Perdue ones. Perdue Cornish come from the Roaster breed
which Perdue geneticist Norman Lupean developed, and which
is only available through Perdue. Unlike broilers,
roasters reach market size at twelve weeks. Both Perdue
Cornish and the Oven Stuffer Roasters were bred to have the
broadest, meatiest breasts in the industry.
2 fresh Cornish game hens
1/4 cup mustard
1/4 cup grape jelly
2 tablespoons oil
Halve hens and remove backbones. In a small bowl combine
remaining ingredients. Grill 5 to 6 inches above medium-hot
coals for 30 to 40 minutes until cooked through, turning 2
to 3 times. Baste with mustard mixture during last 15
minutes.
MEXICALI CHICKENServes 4-6
When you buy a chili powder for use in a Mexican dish like
this one, you can be pretty sure that as long as you stick
with the same brand, it will be about the same "heat" next
year as it was last year. Having this kind of quality
control is difficult because, first, there are more than
5000 known varieties of chilies, each with their own degree
of "heat" and second, the same variety grown in a different
climate or different year will vary considerably. The
chili powder manufacturers get a consistent product by
adjusting the formulations each year.
1/3 cup fresh lime juice
1/3 cup white vinegar
1 teaspoon chili powder
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 whole roaster breast
2 tablespoons chopped, mild green chilies
1/4 cup ketchup
Tabasco
In large bowl, combine lime juice, vinegar, cumin, chili
powder, salt and pepper. Place breast in marinade; cover
and refrigerate 1 hour or longer. When coals are hot,
arrange around drip pan filled halfway with water, close
all vents. Drain breast, reserving marinade. Place breast
skin side down on grill over drip pan. Grill, covered, 50
to 55 minutes, turning occasionally.
Meanwhile, in small saucepan over medium-high heat, combine
reserved marinade, green chilies, ketchup and Tabasco to
taste; bring to a boil. Reduce heat to low; simmer until
slightly thickened. Remove from heat and brush over
chicken during last 10 minutes of cooking time. Serve
chicken with remaining sauce.
Grilled Fiesta Lunch
MEXICALI CUTLETSServes 4
You could just heat the cutlets in the microwave, but the
smoke from the barbecue will produce a particularly
delicious result.
1 package breaded chicken breast cutlets, ready to eat
4 slices Monterey Jack or mild cheddar cheese
8 flour tortillas
1 ripe tomato, sliced
1 ripe avocado, sliced
1/2 cup sour cream
1/4 cup Mexican salsa
Grill cutlets 5 to 6-inches above hot coals 3 to 4 minutes
on each side or until crisp, browned and sizzling. In last
3 to 4 minutes, place a slice of cheese on each cutlet to
melt. While cutlets are grilling, sprinkle tortillas with
few drops of water and wrap in aluminum foil. Warm
tortillas along edge of grill.
To serve, remove grilled cutlets to serving plates and top
with tomato and avocado slices; add dollops of sour cream
and salsa. Pass warm tortillas.
MISSISSIPPI SMOKY BARBECUED DRUMSTICKSServes 2
Try serving these with drumsticks frills for a special
decorative touch. Fold heavy white paper (7-inches by 9-
inches) in half, lengthwise. Fold in half lengthwise again
and tape long edges closed. This produces a strip
measuring 9-inches by 1-3/4-inches. Cut strip into two 4-
1/2-inch strips. On each, slash 1-inch cuts at 1/4-inch
intervals along the entire length of the untaped folded
edge. To "fluff" frills, press top of slashed edge. Tape
frills in place around drumsticks just before serving.
5 roaster drumsticks
salt and ground pepper to taste
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke (optional)
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
8 to 12 drops Tabasco, or to taste
Season drumsticks with salt and pepper. In a shallow dish
combine remaining ingredients. Roll drumsticks in sauce,
reserving excess. Wrap drumsticks individually in aluminum
foil, adding a spoonful of sauce to each package. Grill 6
to 8-inches from hot coals, or bake at 375oF 1 hour,
turning once. Unwrap drumsticks and place on grill, or
broiling pan. Add drippings from foil packages to
remaining sauce. Grill or broil drumsticks turning and
basting frequently with sauce for 15 minutes or until
cooked through.
NORTH CAROLINA GRILLED CHICKEN Serves 4-6
This was a National Chicken Cooking Contest winner.
2 chickens, cut in half lengthwise
1 cup butter or margarine (2 sticks), melted
2 envelopes (6-ounces each) Italian salad dressing mix
1/2 cup fresh lime juice
1 teaspoon salt or to taste
Place chicken in a shallow dish. In a measuring cup
combine remaining ingredients and pour over chicken; cover
and refrigerate. Melt butter or margarine in saucepan.
Marinate turning occasionally, for 3 to 4 hours or
overnight. Grill chicken 5 to 6 inches above medium-hot
coals for 35 to 45 minutes or until cooked through. Turn
and baste with marinade every 10 to 15 minutes.
PEPPERY GRILLED THIGH SALADServes 4
The arugula called for in this recipe is not essential and
you can substitute watercress or even iceberg lettuce if
you have to. But if you can find it, it's a fresh
attractive taste. I used to grow arugula in my back yard
garden, using seeds a friend brought back for me from
Italy.
4 boneless roaster thigh cutlets
1 teaspoon coarsely ground or cracked black pepper
3 tablespoons Worcestershire sauce, divided
1/2 cup olive oil or vegetable oil, divided
salt to taste
1 tablespoon Dijon mustard
2 tablespoons wine vinegar
1 tablespoon minced shallot or scallion
1 small head bibb or Boston lettuce, torn into pieces
1 bunch arugula, well rinsed, torn into pieces
1 head Belgian endive, torn into pieces
1/2 pound green beans, cooked tender-crisp
1 tablespoon minced fresh basil (optional)
1 tablespoon minced fresh parsley
Open cutlets and flatten slightly to even thickness; press
pepper into both sides of cutlets and place in a shallow
baking dish. Add 2 tablespoons Worcestershire sauce; turn
chicken to coat well. Cover and refrigerate 1 hour or
longer. Remove cutlets from marinade; brush with 1
tablespoon oil and sprinkle lightly with salt. Grill
cutlets, uncovered, 5 to 6-inches above medium-hot coals 25
to 35 minutes or until chicken is cooked through, turning
occasionally.
In salad bowl, combine mustard, vinegar and shallot.
Gradually whisk in remaining oil. Slice warm cutlets and
add any meat juices to dressing. Arrange greens around
edges of 4 dinner plates. Toss chicken and beans with
dressing and mound equal portions in middle of greens. To
serve, drizzle salads with any remaining dressing and
sprinkle with minced herbs.
PRAIRIE BARBECUED CHICKEN Serves 2-4
Besides adding flavor, vinegar makes an excellent
tenderizing agent in this$or any$marinade.
1/2 cup butter or margarine, melted
1/2 cup cider vinegar
1 bottle (15-ounces) ketchup
1 teaspoon salt or to taste
1 teaspoon ground pepper
1 cup water
1 chicken, cut in half lengthwise
In a shallow dish combine butter, vinegar, ketchup, salt,
pepper and water. Add chicken and turn to coat well; cover
and refrigerate. Marinate chicken several hours or
overnight. Grill 5 to 6 inches above medium-hot coals for
35 to 45 minutes or until cooked through. Baste with
marinade and turn 3 to 4 times.

PHOTO: "Spring "B" list, 1985, Father's Day Barbecue
PROVENCAL HERB DRUMSTICKSServes 2-3
The flavorful combination called "herbes de Provence",
consisting of basil, thyme, oregano, and other herbs, is
typically used in marinades in the south of France, where
grilling is often done over cuttings from grape vines.
6 chicken drumsticks
1/2 cup red wine
1/3 cup water
1 tablespoon wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1 bay leaf
1 tablespoon tomato paste
2 teaspoons anchovy paste (optional)
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 tablespoon olive oil
With fork, pierce drumsticks to help seasonings to
penetrate. In large bowl, combine remaining ingredients
except oil; whisk in oil. Add chicken to marinade; cover
and refrigerate 1 hour or longer. Grill drumsticks,
uncovered, 5 to 6-inches above medium-hot coals 35 to 45
minutes or until cooked through, turning and basting
frequently with marinade.
RUSSIAN GRILLED CORNISHServes 2-3
For a traditional Russian Cornish, use a heavy iron skillet
to weight hens while grilling. Called tabaka-style in
Russia, pressed chicken is popular because it browns
quickly and holds its shape well.
2 fresh Cornish game hens
6 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon vegetable oil
Kosher salt and pepper to taste
lemon wedges (optional)
With poultry shears or sharp knife, cut along both sides of
backbone and remove. On flat surface, spread out hens skin
side up and press down on breast bones to flatten.
In a dish combine lemon juice and garlic. Add hens to
marinade, turning to coat well. Cover and refrigerate 1
hour or longer.
Remove hens from marinade, rub lightly with oil and
sprinkle with salt and pepper. Place hens on grill, skin
side up, and top with a heavy iron skillet or other pan
filled with 1 pound heat-proof object, to flatten. Grill,
5 to 6 inches above medium-hot coals. After 15 minutes
turn hens and replace weight. Continue grilling for
another 15 to 20 minutes or until hens are well browned and
cooked through. To serve, garnish hens with lemon wedges.
SANTA FE CHICKEN HEROServes 4-5
Thin-sliced roaster breast couldn't be easier or faster to
grill for this hearty update of the submarine/hoagy/hero
sandwich. This is a complete Tex-Mex meal in one.
1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4
skinless, boneless, chicken breast halves butterflied
1 tablespoon vegetable oil
Salt and ground pepper to taste
Cayenne
Chili powder
5 to 6 thin slices Monterey Jack cheese with chilies
5 to 6 slices French or Italian bread
2 tablespoons melted butter or margarine
5 to 6 leaves Romaine lettuce
1 tomato, thinly sliced
1 avocado, peeled, pitted, sliced and tossed with lemon
juice
1/2 cup prepared salsa
Rub chicken lightly with oil and season with salt, pepper,
Cayenne and chili powder. Grill, 5 to 6-inches above
medium-hot coals about 2 minutes on each side. Top chicken
with slices of cheese; grill 1 to 2 minutes longer or
until cheese is melted.
Brush bread with melted butter; grill alongside chicken 1
to 2 minutes on each side until golden brown. To serve,
place a lettuce leaf on each toasted bread slice. Evenly
divide chicken, slices of tomato and avocado on top. Serve
sandwiches open-faced with salsa.
SEASONED BARBECUED CHICKENServes 2-4
This recipe calls for Sauterne wine, which is a fairly
sweet wine. You can use another white wine if you can't
find Sauterne; the results will still be good, just
different.
1 chicken, cut in half lengthwise
1 cup Sauterne wine
1/2 cup oil
1/2 cup fresh lemon juice
1/4 cup soy sauce
1 tablespoon onion juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
Place chicken in a shallow dish and add remaining
ingredients. Turn chicken to coat with marinade. Cover
and refrigerate for 3 hours or longer. Grill chicken 5 to
6 inches above medium-hot coals for 35 to 45 minutes or
until cooked through. Turn and baste with marinade 3 to 4
times.
SOY AND SESAME THIGH KEBABSServes 4
Thigh meat is a good choice for barbecuing because it's
naturally juicy and doesn't easily dry out or toughen. If
you want to grill some vegetables at the same time, reserve
some of the marinade and baste the vegetables with it. Try
serving the kebabs over rice.
4 roaster boneless thigh cutlets
1 teaspoon minced, fresh ginger or 1/2 teaspoon dried
2 cloves garlic, minced
2 tablespoons sesame seeds
1/3 cup soy sauce
1 tablespoon white vinegar
4 tablespoons vegetable oil
Tabasco, to taste
Flatten cutlets slightly with a meat pounder. Cut each
thigh into 6 or 8 pieces. In a shallow dish, combine
remaining ingredients. Add thigh pieces and toss to coat
well. Cover and marinate one hour or longer, refrigerated.
Thread chicken onto skewers; reserve marinade. Grill
kebabs 5 to 6 inches above medium-hot coals for 20 to 30
minutes until cooked through Turn and baste often with
marinade.
SWEET AND SOUR ROASTER BREASTSServes 3-4
Boneless roaster breasts grill quickly and make an
impressive dish for guests. Because they are skinless,
they absorb marinades well, but should be turned and basted
often to keep the meat moist. Without basting, they can
quickly get dry and tough.
1 roaster boneless breast
1/2 cup diced onion
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1/2 cup brown sugar
1 tablespoon cornstarch
In a shallow dish, combine onions, soy sauce, oil and
ginger. Place chicken in marinade; cover and refrigerate 1
hour or longer, turning occasionally.
Drain chicken, reserving marinade. Grill breasts 5 to 6-
inches above medium-hot coals 10 to 12 minutes on each side
or until cooked through.
Meanwhile, in small saucepan over medium heat, combine
marinade with sugar and cornstarch; bring to a boil.
Reduce heat to low; simmer 5 to 6 minutes or until
thickened. Baste chicken generously with sauce during last
10 minutes of cooking time. To serve, spoon remaining
sauce over chicken.
SWEET AND SOUR DRUMSTICKS
Chicken drumsticks are wonderfully tasty to eat by hand at
all outdoor functions. And as a matter of fact, if you've
ever wondered about the etiquette of eating chicken with
your fingers, Frank says, "When in doubt, do!"
3/4 cup apricot preserves
3/4 cup chili sauce
1/3 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons vegetable oil
2 tablespoons grated onion
1 tablespoon fresh grated orange rind
2 tablespoons fresh orange juice
12 chicken drumsticks
In a large measuring cup combine all ingredients except for
chicken. Reserve half of sauce to serve with cooked
chicken. Brush remaining sauce over legs and grill 5 to 6
inches above medium-hot coals for 25 to 30 minutes until
cooked through. Turn and baste with sauce 2 to 3 times.
Transfer to serving dish and serve with remaining sauce.
SYRIAN GRILLED BREASTServes 4
I like pistachios in recipes because they are relatively
low in saturated fats and they're also lower in calories
than most other nuts. Weight Watchers International
endorses pistachios for just this reason.
1 roaster boneless breast or 1 roaster thin-sliced boneless
breast
2 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh mint or 1 teaspoon dried
1 small clove garlic, minced
salt and ground pepper to taste
1/2 cup chopped pistachios
Cut breast pieces in half, removing tenderloin pieces.
Place pieces, including tenderloin pieces, between sheets
of plastic wrap and pound to 1/4" thickness to form
cutlets. Or use the already sliced roaster breast and skip
the cutting and pounding. In a shallow dish combine lemon
juice, olive oil, mint, garlic, salt and pepper. Add
chicken to marinade. Cover and refrigerate for 1 hour or
longer, turning occasionally. Grill cutlets 4 to 5 inches
above medium-hot coals for 2 to 3 minutes per side until
cooked through, brushing often with the marinade. Sprinkle
with pistachios before serving.
SZECHUAN WINGSServes 4
When you buy wings for these recipes, if they come from
Perdue, the odds are that they won't have any tiny hairs on
them. That's actually a considerable engineering feat. In
theory the singeing machines at the processing plants
should burn the little hairs off, but in practice, the
birds are wet by the time they get to the singeing machines
and the hairs can be stuck down so the flame doesn't reach
them. Seeing this, Frank told the engineers at the
processing plant, "You know when you wash your hands in the
men's room and they have those hot air driers? Design one
that's got an engine like a 747 and we'll hit the wing with
that and dry the hairs so they'll stand up." The idea
worked, but not completely. After the initial effort, the
machines still missed one or two hairs. For research into
the solution to this minor detail, the company has spent
more than $100,000 over the years.
24 chicken wings
3 tablespoons soy sauce
3 tablespoons chili sauce
3 tablespoons white vinegar
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon sugar
1 tablespoon crushed red pepper (less if you don't like it
hot)
salt to taste
Fold wing tips behind tip of large joints to form
triangles. In large bowl, combine soy sauce and remaining
ingredients. Place wings in marinade; cover and
refrigerate 1 hour or longer.
Grill wingettes, 5 to 6-inches above medium-hot coals 15
to 20 minutes or until cooked through. Turn and baste
frequently with marinade.
TEXAS TWISTER BARBECUED CUTLETSServes 4
There are a number of tips for keeping brown sugar soft. My
stepdaughter, Sandy Spedden, recommends adding a slice of
fresh apple to the box once you've opened it. Close the box
with the apple slice inside, and put in a sealed plastic
bag.
4 roaster boneless thigh cutlets
1 tablespoon vegetable oil
salt and Cayenne pepper to taste
1 clove garlic, minced
1/4 teaspoon ground cumin
1 tablespoon brown sugar
1/2 cup ketchup
1/4 cup cider vinegar
1/8 to 1/4 teaspoon Tabasco, to taste
Flatten cutlets slightly with a meat pounder. Rub lightly
with vegetable oil and sprinkle with salt and Cayenne
pepper. In a small mixing bowl, combine garlic, cumin,
brown sugar, ketchup, vinegar and Tabasco. Grill cutlets 4
to 5 inches above medium-hot coals for 15 to 20 minutes
until cooked through. Turn and baste 2 to 3 times with
sauce.
NOTE TO PERSON WHO LAYS OUT THE BOOK: CAN WE HAVE THE
MARINADES AND BASTING SAUCES ON A SEPARATE PAGE, PROBABLY
AT THE BEGINNING OF THE CHAPTER?
MARINADES AND BASTES
Basting has no tenderizing qualities, but it does add a
special flavor to poultry. Marinating for half an hour or
more will enhance both flavor and tenderness.
BEER MARINADEMakes about 2 cups
3 tablespoons spicy brown mustard
3 tablespoons brown sugar
3 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 teaspoon salt or to taste
1/2 teaspoon ground pepper.
1 can (12-ounces) beer
1 extra large onion, peeled and sliced into rings
In large, shallow baking dish, combine first 7 ingredients;
stir in beer. Add onion and 4 to 6 pounds chicken to
marinade. Cover and refrigerate 1 hour or longer, turning
occasionally. To grill, drain poultry and use marinade for
basting. Onion rings may be grilled 2 to 3 minutes per
side and served with poultry.
CHUTNEY BARBECUE SAUCEMakes about 1-1/2 cups
You'll get a deeply browned chicken with this recipe.
1 jar (8-1/2-ounces) mango chutney
1/3 cup wine vinegar
1 tablespoon spicy brown mustard
1 tablespoon brown sugar
1/4 teaspoon Cayenne pepper
In small bowl, combine all ingredients. Use as basting
sauce for grilling 4 to 5 pounds of chicken during last 10
to 15 minutes cooking. Lightly oil poultry before cooking,
and turn often to avoid burning.
FIREHOUSE BARBECUE SAUCEMakes about 3 cups
This barbecue recipe was developed by Robert Baker of
Cornell University in 1946, then published by New York's
state Extension Service with directions for quantity
grilling. Dr. Baker's updated version of the recipe is
somewhat lower in salt. You can refrigerate the extra
sauce for several weeks.
1 egg
1 cup vegetable oil
1 cup cider vinegar
3 tablespoons salt or to taste
1 tablespoon poultry seasoning
1/2 teaspoon ground pepper
In blender or medium-sized bowl, blend or beat egg. Add
oil and beat again. Stir in remaining ingredients. Use as
a basting sauce for grilling 8 to 10 pounds of chicken,
basting frequently. For milder, less salty flavor, baste
less often.
ORIENTAL MARINADEMakes about 1 cup
If you're using this marinade for kabobs, avoid a sticky
cleanup by using disposable wooden skewers; to prevent
burning, soak skewers in water for 30 minutes before use.
3/4 cup pineapple juice
1/4 cup soy sauce
3 tablespoons peanut or vegetable oil
2 tablespoons minced fresh ginger
1 tablespoon brown sugar
2 to 3 garlic cloves, minced
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon salt or to taste
In wide, shallow bowl, combine all ingredients. Add 3 to 4
pounds chicken to marinade; cover and refrigerate 1 hour
or longer, turning occasionally. To grill, drain poultry
and use marinade for basting.
TRADITIONAL BARBECUE SAUCEMakes 1-1/2 cups
Barbecue sauces differ from marinades in how they are used.
A marinade is used to flavor meat before cooking and for
basting during grilling. Barbecue sauces are used for
basting during cooking and are frequently re-cooked and
later served as a sauce at the table.
1 cup chili sauce
1/2 cup brown sugar
1/4 cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon spicy brown mustard
1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1 to 1-1/2 teaspoons liquid smoke (optional, but I
recommend it, if you can find it.)
In small bowl, combine all ingredients. Use as basting
sauce for grilling 4 to 5 pounds chicken during last 10 to
15 minutes of cooking. Turn poultry often to avoid
scorching.
WINE AND GARLIC MARINADEMakes about 1-1/4 cups
1 cup dry white wine
1/4 cup olive oil
6 to 8 garlic cloves, minced
3 lemon slices
1 tablespoon minced, fresh thyme or 1 teaspoon dried
1 tablespoon minced, fresh basil, or 1 teaspoon dried
1 teaspoon salt or to taste
1 bay leaf (optional)
1/2 teaspoon ground pepper
In wide, shallow bowl, combine all ingredients. Add 3 to 4
pounds chicken to marinade; cover and refrigerate 1 hour or
longer, turning occasionally. Grill poultry and use
marinade for basting.

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