Category: Chicken

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Tailgate Wings

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Tailgate Wings

It’s football time again and we have some easy wing recipes that you and your tailgate friends will enjoy.

Ingredients

  • 3 – 5 lbs chicken wings
  • 1/2 teaspoon everglades heat seasoning
  • 2 tablespoons grace jerk marinade
  • 1/2 teaspoon dried thyme
  • 1/3 cup franks red hot wing sauce

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Directions

First, prepare your wings by separating the wings from the drums then remove the wing tip. Add half of the chicken to one zip seal bag and the other half to another bag. In the first bag, add the Everglades Heat seasoning, dried thyme, and some Franks Red Hot wing sauce. You can eyeball this sauce amount or if you already measured out 1/3 cup, add half of this. Seal the bag making sure to remove as much air as possible. Mix up the contents of the bag until the chicken looks evenly coated. In the second bag, add jerk marinade and Franks Red Hot wing sauce. Repeat the seal and mix steps. Place both bags in the refrigerator overnight. If you like wet wings or minced garlic wings, pour some Franks Red Hot in another zip seal bag and add minced garlic or place that in another separate bag. On the next day, load up your zip seal bags into your cooler and head out to the stadium. Fire up your tailgating grill and cook these wings until they reach 165 F. For extra wet, let them cool a few minutes, then add them to the bags of Franks and / or minced garlic and mix the chicken around until well coated.

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Grilled Chicken Breast Pollo Asado

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Grilled Chicken Breast Pollo Asado

Need a new grilled chicken recipe? Who doesn’t right? This recipe packs a delicious flavor in an overnight marinade for your next chicken grilling adventure. For this recipe we are using 2 boneless skinless chicken breasts, but you could certainly use a 1/2 chicken or a pack of 6 boneless skinless chicken thighs.

Ingredients

  • 2 – 6 chicken breasts
  • 1 jalapeno pepper
  • 4 garlic cloves
  • 1 cup cilantro
  • 1/4 red onion
  • 1 lime juiced
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin

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Directions

First start with mincing a ¼ of a red onion. If you have a mini food chopper, just do a rough cut on the veggies rather than mincing. Next remove the seeds and mince 1 jalapeno pepper. Next peel and mince 4 garlic cloves. And finally wash and pick 1 cup of cilantro leaves. Add all these ingredients to a 1 gallon zip seal bag. Next add the wet ingredients to the bag, followed by all seasoning ingredients. Next, score the chicken breasts with a knife to help with the marinating process. Place the chicken in the marinade bag, then place the bag in the refrigerator overnight. On the next day, preheat your grill to 500 degrees. If you have wood chips, try using pecan or apple wood. Cook the chicken over a low burner at 8 to 10 minutes per side. Try to maintain around 400 – 500 degrees in your grill to sear the chicken keeping it juicy inside. Once the chicken reaches 165F it’s ready to eat!

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Grilled Hot Jerk Chicken Wings

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Grilled Hot Jerk Chicken Wings

Are you ready for some seriously hot wings? Our jerk wings recipe will burn your mouth with 6 scotch bonnet peppers but the sweet brown sugar will keep you eating more.

Ingredients

  • 4 pounds chicken wings
  • 6 green onions
  • 1 white onion
  • 6 scotch bonnets
  • 6 garlic cloves
  • 1 lime (juiced)
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon kosher salt
  • 2 teaspoon allspice
  • 1 teaspoon black pepper
  • 3 tablespoon brown sugar
  • 6 sprigs of fresh thyme or 2 teaspoons of dried thyme

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Directions

First, rough chop the green onions, white onion, and garlic and add it to the food processor.


Next remove the seeds from the peppers (unless you want ridiculous amounts of heat) and add them to the food processor.


Add the lime juice, orange juice, and white wine vinegar to the food processor. Add the spices (do not skip any of these spices!) and the brown sugar. Close the food processor, then pulse it several times to break down the contents.


Following this, run the food processor for two minutes. At this point the jerk marinade is ready to use.


Add the chicken and some marinade to a zipseal bag and shake around the contents to coat the wings evenly. Store any remaining jerk marinade for later use. Place the wings in the refrigerator and allow to marinate overnight.


On the next day, preheat your grill and use wood chips for smoking. Ideally pimento wood is best for jerk chicken but if you can’t find this try pecan wood. Once your wood chips are smoking, cook the wings using your favorite method (direct or indirect). For direct heat, cook the wings 8 minutes per side flipping the wings three times. Pair these wings with a garlic aioli sauce and salty fries.

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Grilled Hot Chicken

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Grilled Hot Chicken

Are you ready to feel the heat?  Check out this delicious hot pepper chicken recipe and say hello to the flame!

Ingredients

  • 6 Boneless skinless chicken thighs
  • 3 Scotch bonnet peppers
  • 1/2 cup Franks Red Hot Wings Sauce
  • 2 Tablespoons Ocho Rios Spicy Jamaican Jerk Seasoning
  • 1/4 cup Matouk’s Hot Pepper Sauce
  • 1 Teaspoon Everglades Heat seasoning

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Directions

First, cut the scotch bonnet peppers and remove the stem and seeds.  Place the peppers in a electric chopper to get a fine cut or hand chop the peppers into fine pieces.


Next place the chicken thighs into a 1 gallon Ziploc bag.  Add the peppers and all other ingredients to the bag.  Seal the bag and manipulate the contents for at least 1 minute ensuring that all seasoning is evenly distributed. Place the bag in the refrigerator for 4 to 6 hours.


After this take out the chicken and place on a preheated grill.  Cook on a low temperature for about 7 – 8 minutes per side.  Flip the chicken at least 4 to 6 times.

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