Tag: chicken

Chili Crisp Chicken Wings

Chili Crisp Chicken Wings

Nothing gets the people going like a bowl of chicken wings. These Chili Crisp Chicken Wings may just be some of the best you’ve had. They have the kick from the chili and that crisp texture that leads to wings quickly disappearing and screams for 

Jerk Rotisserie Chicken

Jerk Rotisserie Chicken

Normally you don’t want to be caught jerking off around the grill, but here’s a rare exception. This Jerk Rotisserie Chicken is a crowd pleaser and packs a ton of flavor into a traditionally bland piece of poultry.

Pineapple Teriyaki Maui Wowie Chicken

Pineapple Teriyaki Maui Wowie Chicken

Crack a couple of cold ones and get hyped for this Pineapple Teriyaki Maui Wowie Chicken. Escape the winter cold with a tropical flavor profile that is sure to please. The extra island zing will have your guests hanging ten and asking for more.

Tips / Suggestions

  • If you would like to make your own teriyaki sauce, look up my recipe for teriyaki cedar planked salmon. It’s fantastic.
  • My video within the recipe show what shape to cut the pineapple into, if you’re not entirely sure.
  • Save the extra pineapple you trimmed up and grill it. Pair the grilled pineapple with a side of white rice. It goes really well with the chicken.
Print Recipe

Pineapple Teriyaki Maui Wowie Chicken

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

kcal

A whole chicken cooked beer can style on top of a pineapple and smothered with teriyaki sauce.

Ingredients

  • 1 1 whole chicken

  • 1 1 pineapple

  • 1 tbsp 1 olive oil

  • 3 tbsp 3 bbq / poultry seasoning of choice

  • 1.5 cups 1.5 teriyaki sauce of choice

Directions

  • Rub olive oil all over the chicken and season thoroughly. Be sure to season under the skin as well. Take the teriyaki sauce and pour into bowl and set aside at room temperature until ready to use.
  • Take the pineapple and cut off the top. Then trim the outer edges to form a stand for the chicken to stand on.
  • Set the chicken upright on the pineapple stand so that it's standing up. Set your smoker / grill to 325 degrees F indirect. Add a wood chunk or chips of choice (I prefer apple or pecan). Place the chicken on the grill and begin cooking.
  • Once the internal temperature of the chicken reaches roughly 150-155 degrees F smother the chicken with the room temp teriyaki sauce. Be sure to lightly baste so as to not rub off any of the seasoning.
  • Once the internal temperature of the chicken reaches 165 degrees F, remove from the grill, and let rest for 15-25 minutes. Then, carve up and dig in.
Citrus and Tequila Chicken Thighs

Citrus and Tequila Chicken Thighs

Who doesn’t like a nice set of thighs? These Citrus and Tequila Chicken Thighs will spice up any gathering with a South of the Border flair. The tequila and citrus flavors maintain an excellent synergy that compliment the relatively fatty cut of chicken. Give this 

Old Bay Fried Chicken Sandwich

Old Bay Fried Chicken Sandwich

Old Bay instantly makes anything better. Fish, taxes, your mother-in-law. The sky is the limit. This Fried Chicken Sandwich is taken to the next level with a bit of help from Maryland’s finest spice. Tips / Suggestions

Cheerwine BBQ Chicken

Cheerwine BBQ Chicken

Cherry Coke is for pleebs. Cheerwine is the preferred cherry-flavored soft drink of winners, and it simply makes this BBQ Chicken. I dare say it “kicks it up a notch” and will take you deep into Flavortown®, no passport required. I’d insert another lifted Food Network catch phrase but the Cheerwine does the heavy lifting here.

Tips / Suggestions

  • Before grilling the chicken, make sure the wood has burned all the way down and is just smoldering. You don’t want flames hitting the chicken, just the heat. Sometime I get impatient and put the chicken on too early, but you gotta wait to avoid it from being burned.
  • If you live an area where you can’t find Cheerwine, substitute Dr. Pepper. I prefer using Cheerwine for the BBQ sauce, but Dr. Pepper is a great substitute.
  • This is also great recipe for chicken wings. Coat them is that delicious BBQ sauce and dip into some ranch. You won’t regret it.
Print Recipe

Cheerwine BBQ Chicken

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

kcal

Chicken grilled over a wood fire and smothered in a Cheerwine BBQ sauce.

Ingredients

  • 2 lbs 2 chicken (drums / thighs)

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 poultry seasoning of choice

  • Cheerwine BBQ Sauce
  • 12 oz 12 Cheerwine (bottle)

  • 1.5 cups 1.5 ketchup

  • 1 tbsp 1 molasses

  • 1/4 cup 1/4 brown sugar

  • 1 tbsp 1 worcestershire sauce

  • 1 tbsp 1 pork seasoning of choice

  • 1 tsp 1 cracked black pepper

Directions

  • Add the olive oil, chicken, and poultry seasoning to a mixing bowl and mix thoroughly. Be sure to rub the seasoning underneath the skin as well. Set aside.
  • Heat a pan over medium heat and add the BBQ sauce ingredients. Once it starts to boil, reduce to a simmer. and continue to cook (stirring frequently) until the sauce reaches your desired thickness. It was roughly 25 minutes for me. Set aside, and once cool, add to a squirt bottle.
  • Start a wood fire on your grill. Once it has burned down and started to smolder, add the chicken to the grill.
  • Cook for roughly 15 minutes, flipping / rotating the chicken several times. Sauce the chicken all over and cook for another 5 minutes, or until the internal temperature reaches 165 degrees F. Be sure NOT to use all of the sauce while coating the chicken. You'll want to save some as a side, when eating.
  • After letting the chicken rest for 5-10 minutes, serve hot, with a side of the Cheerwine BBQ sauce. You won't regret it.
Paella on the Grill

Paella on the Grill

If you’ve had gumbo, you’re going to love paella. This Spanish dish is perfect for small and large gatherings alike. It has something for everyone and prints smiles almost as good as a jet ski.

Cheesy Grilled Chicken Quesadilla

Cheesy Grilled Chicken Quesadilla

You’ll be cheesed to meet these simple, but delicious chicken quesadillas. They cook quick and will be eaten even quicker. Sometimes the simplest dishes are the most popular.

Kung Pao Chicken

Kung Pao Chicken

Tips / Suggestions

  • I love spicy food, although went I pretty light with the dried chile peppers since my kids wanted to try it. Feel free to add 8-10 peppers for some more kick. The thing I love about dried chile peppers is the type of heat it brings, as it builds up over time. It’s not a kick in the face after one bite.
  • This list of veggies is basically just a guide. You can use any type of peppers you want, or if you want to experiment with different types (peas, carrots, etc.). There’s really no wrong way to make this dish in my opinion.
  • I think this dish (similar to chili) is better the next day and it keeps pretty well in the refrigerator. I would suggest making more than noted in the recipe and saving some for later in the week.
Print Recipe

Kung Pao Chicken

Recipe by BacusBBQ
Servings

4

servings
Prep time

2

hours 
Cooking time

14

minutes
Calories

kcal

Sweet and spicy Kung Pao chicken that will knock your socks off (in a good way).

Ingredients

  • 1.5 lbs 1.5 boneless chicken breast

  • 4 tbsp 4 vegetable oil

  • 6 cloves 6 garlic chopped

  • 2 2 bell peppers chopped (you pick the colors)

  • 6 6 dried de arbo chiles

  • 5 5 green onions chopped (both green and white ends)

  • 1/2 cup 1/2 cashews chopped

  • 2 tbsp 2 freshly chopped ginger

  • 2 tbsp 2 roasted sesame oil

  • 1 cup 1 jasmine rice

  • 2 tbsp 2 cilantro chopped

  • Marinade
  • 2 tbsp 2 cooking sherry

  • 2 tbsp 2 Golden Mountain sauce

  • 2 tbsp 2 corn starch

  • Kung Pao Sauce
  • 1/2 cup 1/2 chicken stock

  • 6 tbsp 6 golden mountain sauce

  • 2 tbsp 2 hoisin sauce

  • 2 tbsp 2 rice vinegar

  • 2 tbsp 2 white sugar

  • 2 tbsp 2 cooking sherry

  • 1 tbsp 1 corn starch

Directions

  • Slice the chicken breast into cubes and place in a ziploc bag. Add the marinade ingredients, mix thoroughly, and set in the refrigerator for 1-2 hours.
  • Heat your wok to 450-500 degrees F, add half of the vegetable oil, and slowly add the chicken. Cook for 5 minutes, flipping quite frequently. Remove the chicken and set aside.
  • Add more vegetable oil to the wok, along with the bell peppers, garlic, ginger, white ends of the green onions, and dried chiles. Cook for 1-2 minutes.
  • Pour the Kung Pao sauce over top and reduce for roughly 2 minutes, or until it starts thickening up. Add the chicken and cook for 1-2 minutes.
  • Add the cashews, roasted sesame oil, and green onions (green end). Reduce heat to a simmer and cook for 2-3 minutes.
  • Lay a bed of cooked rice on a plate, top with the Kung Pao chicken, dust with the cilantro, and dig in.
Rotisserie Asian BBQ Chicken Wings

Rotisserie Asian BBQ Chicken Wings

Fly like an eagle! These aren’t eagle wings but you’ll be soaring nevertheless.