The Glade 4.0

Hey folks, time to solicit the advice of my favourite forumers.

so on this Saturday I'll be having two very good friends over for dinner to sample some caribou meat I brought back home with me from up north. I'm quite excited to try it as I've never had caribou before and everyone I talk to say its a fantastic meat. Anyways, that not what this thread is about

Our weather forecast for this weekend is absolutely immaculate (eg. Saturday is sunny with a high of 25 C / 77 F) so if that forecast holds I figure that is to good an opportunity to pass up to invite a couple more friends over and we can enjoy the fine April weather outside BBq'ing, along with some frosty drinks of course. So I need a second meat to grill up and I of something like chili and lime chicken? Or something summery and citrus flavoured? But I'm really open to any recipe suggestions. I could just as easily hit google but I think trying a recipe a friend suggests out would be more fun. Anyways, thanks in advance if you contribute

Barbecue some chicken with your favorite barbecue sauce, and when almost done, take a slice of pineapple, place it on top after the final turning. Then, place a slice of swiss cheese on top of that, and allow it to melt.

<3

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Holy shitsnacks!

Take the zest of 1 lime, the juice of 2, about 1/4-1/3 cup of honey (or agave nectar if you have it/prefer it), 1/2 teaspoon of garlic powder, and about 1.5 teaspoons of salt. Mix, and reserve about 1/4 cup of the mix, then take 1-2 chipolte chilis in adobo (smoked/dried, then rehydrated in adobo), diced up and deseeded, and a tablespoon or so of the adobo sauce, and add to the remainder of the marinade.

Mix, and put the marinade in a zip top bag, along with the chicken, squeeze out as much air as possible, refrigerate. Marinate at least 8 hours (overnight is better), flipping the bag every now and then.

When you're ready to cook it, pull it out, also pull out the reserved marinade, remove most of the chunks of the chilis, grill until done. Remove from the grill, place in a foil pouch, and pour in the reserved marinade. Wait 10-15 minutes, remove from the pouch, and serve.

This also works with pork. I've played around with it a lot as well, using different citrus, different sweetners, etc. Basically, you're looking for 1/2 cup sour/acid to 1/4 cup sweet for the base. I have done, for example, a pork tenderloin with apple cider vinegar and molasses as the base.

The original recipe I got from Alton Brown, and have modified it depending on what I had on hand, and what I was in the mood for.

Duh...

Beer in the butt chicken.
http://bbq.about.com/cs/chicken/a/aa100400a.htm




Seriously, it is fantastic.

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Smash a few cloves of garlic and mix with half a cup or so of lime juice and about the same amount of tequila. Add some olive oil, salt, chili powder, and pepper. And some of the lime zest, and maybe cilantro if you like the stuff. A couple tablespoons of Rose's Lime are nice too. Marinate for about half an hour (lime will cook the chicken if you let it go too long) and grill. Don't mess with it too much on the grill, lots of people poke and flip and poke and turn, but you can slap it on and let it cook, then turn and let it finish. If you want to baste with the marinade bring it to a full boil on the stove first.

Chicken with white BBQ sauce

1 large yellow onion
2 medium garlic cloves
4 tablespoons unsalted butter in 4 pieces
1/2 cup dry white wine
1 cup miracle whip
1/3 cup chopped fresh terragon (or parsley)
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1/2 teaspoon hot sauce
1 teaspoon salt
1 teaspoon black pepper

16 drumsticks
salt
pepper
olive oil

Chop the onion and garlic up until it's almost a paste. Heat up the grill. Coat the chicken in oil and season with salt and pepper. Melt the butter in a saucepan then mix in the onion/garlic paste, let cook for 2 minutes or so then mix in the wine and let cook for another 2 minutes on medium heat, then take it off and mix in the other sauce ingrediants; refrigerate if you make the sauce ahead of time. Cook the chicken on the grill for 30 to 40 minutes. With 5 minutes remaining, coat the chicken with the sauce. Serve the chicken along with the rest of the sauce (should be most of it).

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"Hysterical children shrieking about right-wing anything need to go sit in the corner and be quiet while the adults are talking."

Quick and easy:

Rynar's Grilled Buffalo Chichen Salad.

Grill 5 or 6 large cleaned and pounded out boneless chicken breasts halves.

Take off grill and chill in refrigerator.
Once chilled dice into small chunks

Mix over low heat:
1 cup Franks Red Hot
a pinch of crushed red pepper flakes
1 teaspoon of black pepper
a good squirt of honey
1/5 a stick of butter until butter evenly colors the sauce.

Remove from heat and allow to reach room temperature.

Once chicken and buffalo sauce are ready mix with a liberal amount of fine diced red onion and celery, then cut with blue chese crumbles and mayonaise to desired taste.

Chill in refrigerator.

Serve over salad, or on a roll with lettuce and tomato.

Enjoy!

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Ezekiel 23:19-20 

Thanks for the recipes everyone! I ended up going with Tamaar's and it was quite tasty, added a nice hint of lime to the chicken which I cooked nice and slow on the grill.

Definitely saving all these other recipes though!

Hubby grilled up some very tasty chicken breasts last night...

He marinated it for about an hour in sage, rosemary, oregano, chopped garlic, extra virgin olive oil, lemon juice, salt and pepper. He slow grilled them to perfection, not too dry like breasts tend to get. Was delish!!

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"

Take some boneless skinless chicken breasts
Trim ends off scallions but leave them otherwise whole
Wrap chicken with scallions, then bacon. Secure with toothpicks
Grill until done
Top with a slice of provolone during the last minute of cooking
The bacon and scallions crisp up really nice and the chicken gets good and tender and smoky because of the bacon fat

Not a fancy recipe but it's quick and easy and tasty.

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My recipe chicken is fairly bare bones but allows you to add additional adjunct seasonings as you see fit. You can increase it proportionally.

2 tablespoons lime juice
¼ cup vegetable oil
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon chili powder
2 skinless, boneless, chicken breasts
1 medium onion, sliced, separated into rings
1 green pepper, seeded and cubed

Combine first 5 ingredients in flat glass container; add chicken, onion and green pepper; marinate 2 hours at room temperature or 4-5 refrigerated. Remove chicken and grill medium temperature for 15-20 minutes until done, turning occasionally. Cook onion, pepper and marinade over medium heat until vegetables are tender and marinade evaporates; stir frequently to prevent browning.

There are two keys to making this work: gas grill and cutting the chicken prior to grilling.

If you cut the chicken to ~kabob size chunks, it ensures they brown, crisp and cook thoroughly before drying out.

If you use a charcoal grill, you need to start earlier than you normally would, otherwise the marinade will smother the fire. You still might not be able to get it to work correctly. After I made that mistake once, I just started using the gas grill.

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"It's real, grew up in trife life, the times of white lines
The hype vice, murderous nighttimes and knife fights invite crimes" - Nasir Jones