Rubbed, Sauced & Smoked Grilled Chicken
KC Masterpiece® Chicken Ranch Salad
Ingredients
6 boneless, skinless chicken breasts
3/4 cup KC Masterpiece® Original Barbecue Sauce
Preparation
Prep Time: 5 minutes
Cook Time: 8 minutes
Place chicken breasts on a well-oiled grill. Cover and grill for 6-8 minutes per side or until cooked through. Brush with barbecue sauce during last 5 minutes of grilling.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Makes 4-6 servings
The chicken is delicious served simply with its own juices, but this garlic sauce is so good you may want to double the recipe.
Ingredients
1 chicken (3 1/2 to 4 pounds)
salt and black pepper
2 tablespoons butter or margarine, softened
2 lemons, cut into halves
4 to 6 cloves garlic, peeled, left whole
5 to 6 sprigs fresh rosemary
Garlic Sauce (recipe follows)
Additional rosemary sprigs and lemon wedges for garnish
Preparation
Prep Time: 20 minutes
Cook Time: 1 hour
Rinse chicken; pat dry with paper towels. Season with salt and pepper, then rub the skin with butter. Place lemons, garlic and rosemary in cavity of chicken. Tuck wings under back and tie legs together with cotton string.
Arrange medium-low Kingsford® Charcoal briquets on each side of a rectangular metal or foil drip pan. Pour in hot tap water to fill pan half full. Place chicken, breast side up, on grid, directly above the drip pan. Grill chicken, on a covered grill, about 1 hour until a meat thermometer inserted in the thigh registers 175° F to 180° F or until the joints move easily and juices run clear when chicken is pierced. Add a few briquets to both sides of the fire, if necessary, to maintain a constant temperature.
While the chicken is cooking, prepare Garlic Sauce. When chicken is done, carefully lift it from the grill to a wide shallow bowl so that all the juices from the cavity run into the bowl. Transfer juices to a small bowl or gravy boat. Carve chicken; serve with garlic sauce and cooking juices. Garnish with additional rosemary sprigs and lemon wedges.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Makes 4 servings
Ingredients
2 tablespoons olive oil
1 large head of garlic, cloves separated and peeled
2 (1-inch-wide) strips lemon peel
1 can (14 1/2 ounces) low salt chicken broth
1/2 cup water
1 sprig each sage and oregano or 2 to 3 sprigs parsley
1/4 cup butter, softened
Preparation
Heat oil in a saucepan; add garlic cloves and lemon peel; sauté over medium-low heat, stirring frequently, until garlic just starts to brown in a few spots. Add broth, water and herbs; simmer to reduce mixture to blender or food processor; process until smooth. Return garlic puree to the saucepan and whisk in butter over very low heat until smooth. Sauce can be reheated before serving.
Serve on Dixie Ultra® plates and make clean-up a breeze.
Make clean-up easy with Glad® ForceFlex® and Glad® Food Storage Bags.
Ingredients
2 (4-pound) chickens, each cut into 2 drumsticks,
2 thighs, 2 breast halves
and 2 wings
Salt to taste
3 tablespoons spice rub
1 handful hickory or mesquite wood chips, soaked in
water for at least 30 minutes, drained
1 1/2 cups KC Masterpiece® Barbecue Sauce
Preparation
Prepare Kingsford® Charcoal according to instructions on the bag.
Season the chicken with the salt and rub.
Toss the drained chips on the coals. Lightly oil the grill grate. Place the chicken, skin side down, on the outside perimeter of the grill. Cover and grill for 1 minute. Turn the chicken and continue grilling until an instant-read thermometer reads 170ºF. A few minutes before the chicken is done, brush the top of the chicken with half of the sauce.
Turn the chicken and brush with the remaining sauce. Transfer the chicken to a platter and serve immediately with ice cold Coca-Cola®.
Ingredients
16 ounces Hidden Valley® Original Ranch® Dressing
18 ounces KC Masterpiece® Barbecue Sauce
1 pound chicken tenders (grilled or fried)
1 pound bagged salad mix (iceberg recommended)
Tomato cut into wedges
8 ounce package of shredded cheese
Preparation
Prep Time: 30 minutes
Cook Time: 16 minutes
Prepare chicken tenders according to instructions. Brush KC Masterpiece® Barbecue sauce onto fully cooked chicken tenders. Cut chicken tenders into small pieces.
Toss chicken tenders, salad mix and tomato wedges. Add Hidden Valley® Original Ranch® dressing to salad and serve.
Serve on Dixie Ultra® plates and make clean-up a breeze. Be sure to store your leftovers in GladWare® Food Storage containers for a quick and delicious lunch or dinner tomorrow!
Serving size: 2-4
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