Barbara Bush's BBQ Chicken Recipe

Barbara Bush's BBQ Chicken Recipe

Source: I Want that Recipe! by Graves Memorial Library Fund

1 2 1/ 2 to 3 pound broiler-fryer chicken quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1 /2 teaspoon ground black pepper
1 clove garlic, minced
2 1 /2 cups water
1 cup coarsely chopped onion
1 /2 to 3 /4 cup granulated sugar
1 /2 cup butter or margarine
1 /3 cup yellow mustard
1 /4 cup cider vinegar
1 /2 teaspoon ground black pepper
2 1 /2 cups catsup
6 to 8 tablespoons lemon juice
1 /2 teaspoon ground red pepper

Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.

In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.

Meanwhile, drain chicken, discarding marinade.

In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often with barbecue sauce the last 10 minutes of grilling.

To serve, pass around additional barbecue sauce with chicken.

Makes 4 servings.

Buttermilk Fried Chicken Recipe

Buttermilk Fried Chicken


1 broiler-fryer chicken cut into pieces
1 cup buttermilk
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Vegetable oil for frying

Place chicken parts into a large bowl. Pour the buttermilk over chicken and marinate for 2 hours or overnight.

Combine the flour, salt, paprika and pepper, mixing well to combine.

Remove chicken from buttermilk and place in flour mixture coating all sides well.
Pour 1 to 2 inches of oil in skillet and fry until one side is golden brown, then turn and brown other side approximately 20 minutes total. Remove chicken and place on paper towels to drain off excess grease, (or you can brown on both sides until lightly golden 5 to 8 minutes, remove and place on paper towels to absorb excess grease, then place on a baking sheet and place in a preheated 350 degree F oven until juices run clean. This is the method I prefer. I don't like real greasy fried chicken, crispy is what I like).

Honey Mustard Stir-fry Bbq Chicken Recipe

1 (10 ounce) box couscous
1 pound boneless, skinless chicken, cut into strips
1 tablespoon vegetable oil
1 red bell pepper, cut into thin strips
1 onion, sliced
1/3 cup honey mustard
1/3 cup barbecue sauce

Prepare couscous according to package directions. Keep warm
.
Heat oil in large nonstick skillet over high heat. Stir-fry chicken for 5 minutes until well browned. Transfer to bowl.

In the same skillet, stir-fry bell pepper and onion strips for 3 minutes until crisp-tender. Return chicken to the skillet. Stir in 2/3 cup of water, mustard and barbecue sauce. Heat to boiling, stirring often. Serve over couscous.

Preparation 10 minutes, cooking time 10 minutes

Makes 4 servings.

Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts














6 boned chicken breast halves
1/2 teaspoon salt
1/2 cup all-purpose flour
Lemon pepper, to taste
1/2 cup butter
2 tablespoons lemon juice

Pound chicken breasts to a 1/4- to 1/8-inch thickness.

Combine flour and salt; dredge chicken in mixture. Liberally sprinkle lemon pepper on each side of chicken breasts. Saute chicken in melted butter for about five minutes per side or until lightly browned. Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan.

Serve chicken and lemon butter glaze with rice. Chicken is also good cold

Shredded Chicken Or Turkey

Shredded Chicken or Turkey (Pollo o Pavo Deshebrado)

4 bone-in chicken breasts
3 cups chicken stock
1/2 onion, chopped
3 garlic cloves, minced
1 teaspoon dried Mexican oregano
1/2 teaspoon salt
2 bay leaves

Put all ingredients into a large saucepan. Bring to a boil, then reduce heat to simmer and cook the chicken about 25 to 30 minutes, or until it is very tender.

Let the chicken cool for about 10 minutes in the liquid.

Remove the breasts and let them cool a bit for easy handling.

Shred the chicken into bite-size pieces. Save the cooking liquid for sauces or soups.

Simple Deshebrado
Simmer chicken or turkey breasts in water to cover until just done. Remove the meat, reserving the broth for another use.

When the meat is cool enough to handle, remove it from the bones, cut it into 1-inch pieces, and shred it in a food processor fitted with the plastic blade.

Garlic Roasted Chicken

Garlic Roasted Chicken

1 (5 pound) roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, mashed
1/4 pound sweet butter
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours.

Serve the hot garlic butter sauce with the chicken.

Almond Butter Chicken

Almond Butter Chicken

4 boneless chicken breasts
1 cup all-purpose flour
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
3 cloves fresh diced garlic
1/4 cup (1/2 stick) butter
1/3 cup olive oil

Mix all dry items except the almonds in a large bowl, then lightly dust chicken breast in flour mixture.
Add oil to frying pan and lay in the chicken breast. Cover and cook for 20 minutes over medium heat until it is thoroughly cooked.

Once chicken is cooked, add butter, then garlic, and almonds last. Stir well.

Serve over rice or potatoes.