Grilled Chicken Parts with Tasty’s Barbecue Sauce

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The ingredients for this sauce were given to me by Dale Carty and I must say that I admired him for making his sauce from scratch rather than buying a commercial one. That’s probably why his restaurant is named as it is. This sauce is added to the chicken during the last half of cooking, and the chicken is best when it’s smoke-grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly. The sauce yield is about 3 cups or a little more.

Ingredients

  • 1 tablespoon olive oil

  • 1 clove garlic, chopped

  • 1 medium onion, chopped

  • 1 green or red bell pepper, chopped

  • 3 medium tomatoes, peeled and chopped

  • 1 cup water

  • 2 tablespoons mango chutney

  • 1/4 cup pine nuts, dry roasted and ground

  • 1 teaspoon thyme

  • 1/4 cup Scotch bonnet or habanero hot sauce

  • 1 medium chicken, cut into 8 pieces (2 wings, 2 thighs, 2 legs, 2 breasts)

Instructions

In a large skillet over medium heat, saute the garlic in the olive oil for about 2 minutes. Add the onion and saute an additional 5 minutes. Add the pepper and saute another 5 minutes. Add the tomatoes and saute, covered for 20 minutes. Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.

Spit roasted Chicken with spicy wild rice stuffing

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Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese.

Ingredients

  • 1 2-1/2 to 3-pound whole chicken
  • 3 tablespoons barbecue dry rub for chicken
  • ½ cup wild rice
  • ½ cup white rice
  • 2 teaspoons vegetable oil
  • 1 cup chicken broth
  • ½ cup chopped onions
  • 4 sun-dried tomatoes chopped
  • ½ teaspoon cayenne powder
  • ½ teaspoon dried sage, crumbled

Instructions

Rub the chicken with the barbecue rub, being sure to put some under the skin. Allow the rub to penetrate at room temperature while you prepare the stuffing.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water.

Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.

Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the chicken cavities. Secure the neck skin to the back of the chicken. Insert the spit rod through the bird, tie the wings together, and tightly secure the bird to the rod.

Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.

Sweet Chile Chicken Tidbits

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Here’s another great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce. Serve these tidbits over rice accompanied by a spinach salad.

Ingredients

  • ½ cup flour

  • ½ cup cornstarch

  • 4 chicken thighs, deboned and cut into 1 ½ inch cubes

  • Vegetable oil for deep frying

  • ½ cup Asian sweet chile sauce (see recipe below)

Instructions

In a bowl, combine the flour and cornstarch. Season the chicken with salt and pepper and dredge in the flour mixture, shaking off the excess. Deep fry the tidbits in 350°F oil for 5 minutes. Drain on paper towels and toss in the sweet chile sauce.

 

Pepper Jack Chicken Pizza

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Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.

Ingredients

  • 1 pre-baked Italian pizza shell or focaccia

  • 1 14 to 14.5-ounce can chunky tomatoes with Italian seasonings or diced tomatoes with roasted garlic, drained

  • 1 medium green pepper, seeded, sliced into rings

  • 1 cup shredded cooked chicken

  • 4 ounces (1 cup) Hot Pepper Monterey Jack Cheese, shredded

Instructions

Heat the oven to 425°F. Place the pizza shell on an ungreased baking sheet. Top the shell with tomatoes, green pepper, chicken, and cheese.

Bake for 12 to 15 minutes or until heated through.