312647 grilled chicken drumettes white barbecue sauce Recipes

cider vinegar, water, ground black pepper, white sugar, mayonnaise

mayonnaise, water (optional), white wine vinegar, fresh coarse ground black pepper, creole mustard, salt, sugar, garlic cloves, minced, prepared horseradish

grilled chicken breasts with lemon and thyme, a bold mixture of red-pepper flakes , garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts., lemon juice, dried thyme, dried red-pepper flakes, garlic, minced, olive oil, salt, fresh-ground black pepper, bone-in chicken breasts (about 2 1/4 lb in all ), light the grill or heat the broiler. in a shallow dish , combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. coat the chicken with the mixture., grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. turn and cook until the chicken is just done, about 10 minutes longer.

whole boneless skinless chicken breasts, white beans, drained and rinsed, red bell pepper, seeded and chopped, anaheim chili, seeded and chopped, onion, chopped, fresh cilantro, separate leaves from stems, diced tomatoes with green chilies, chicken broth, chardonnay wine or 1/2 cup your favoite white wine, olive oil, black pepper , to taste, garlic powder , to taste, cumin , to taste, crushed dried red chili , to taste, salt , to taste

chicken pieces, my kids love the legs, marinade, sweet chili sauce, peanut oil, reduced sodium soy sauce, fish sauce, lime juice

mayonnaise, white vinegar, garlic clove, minced, fresh ground black pepper, spicy brown mustard, horseradish, sugar, salt

chicken leg quarters, barbecue sauce (recommended : butch s smack your lips mild bbq sauce), seasoning rub (recommended: butch s smack your lips magic dust ), apple cider vinegar

chicken leg quarters, barbecue sauce (recommended : butch s smack your lips mild bbq sauce), seasoning rub (recommended: butch s smack your lips magic dust ), apple cider vinegar

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cider vinegar, fresh ground pepper, lemon juice, mayonnaise, salt, sugar, white wine, worchestershire

barbecue sauce, chopped fresh cilantro, lime zest, fresh lime juice

mayonnaise, white wine vinegar, garlic clove, minced, coarse ground pepper, spicy brown mustard, sugar, salt, horseradish

mayonnaise, white wine vinegar, garlic clove, minced, coarse ground pepper, spicy brown mustard, sugar, salt, horseradish

mayonnaise, cider vinegar, lemon juice, sugar, freshly ground pepper, white wine worcestershire, salt

mayonnaise, white vinegar, pepper, salt, sugar, garlic clove, pressed

barbecue sauce, apricot preserves, fresh lime juice, curry powder