Category: grilled chicken

kung pao chicken

Kung Pao Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

2 chicken breasts, cubed
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil
1/2 cup peanuts, skinless and roasted
10 red dried chile peppers
2 scallions, chopped
2 garlic cloves, minced

Sauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.

Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.

Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.

Serve hot over rice.

yakitori chicken

Yakitori Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

4 tablespoons Mirin (sweet sherry)
3 tablespoons dark soy sauce
1 tablespoon miso paste
1 tablespoon sesame oil
1 tablespoon white vinegar
1 tablespoon dark brown sugar

Combine all ingredients and mix until sugar is dissolved. Marinate chicken overnight.

Use sauce as a mop and finally as a finishing glaze.

chile-lime wings

Chile-Lime Wings

From the kitchen of Kevin Taylor, the BBQ Guru

This is a wing recipe but I used it to make thighs. I followed the same procedure as in Couzan Billy’s Chicken Thighs. The canned green chiles are not really hot so you can replace with some hotter chiles of your choice.

5 pounds chicken wings
1 cup lime juice
7 ounces green chiles, diced
2 tablespoons garlic powder
2 1/2 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
1 tablespoon lemon pepper
1 tablespoon dark soy sauce
1/4 cup olive oil
Cayenne pepper

Puree chiles in food processor.

Mix all ingredients together adding cayenne to your desired heat level.

Marinate wings for 2 to 8 hours.

Grill and baste often with marinade.

couzan billy’s chicken thighs

Couzan Billy’s Chicken Thighs

From the kitchen of Kevin Taylor, the BBQ Guru

This is my technique for making chicken thighs. You can use your favorite BBQ sauce. Two secrets…marinate overnight in Italian Dressing and after partially cooking, soak and simmer in sauce. This uses a HUGE amount of sauce!

20 ounces catsup
1/3 cup oil
1/3 cup cider vinegar
1 1/2 cups onions, chopped
3 garlic cloves
2 tablespoons dark brown sugar
2 tablespoons jalape

honey orange chicken

Honey Orange Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

The kids will eat chicken when I make it sweet for them…this is the result of my latest quest!

4 boneless chicken breasts
1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon orange zest
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon red pepper, crushed

Combine honey, OJ, zest, garlic, salt and pepper flakes.

Grill breasts so the meat temp is 160 degrees F. It doesn’t take long!!

Near the end, apply a generous coating to both sides, sear so the sugars start to caramelize.

Serve with remaining sauce spooned over meat.

If you want to do this on the stove top…In skillet, heat 1 teaspoon oil and 1 tablespoon margarine. Add breasts and cook 4 minutes, turn and cook another 4 minutes.

Pour honey mixture over chicken and cook until thickened. Coat both sides of chicken with honey mixture. Serve with sauce spooned over breasts.

brining and injecting poultry

Brining and Injecting Poultry

From the kitchen of Kevin Taylor, the BBQGuru

This is the latest craze in preparing any type of poultry. What you do is mix up a batch of some type of flavored brine solution and then soak or inject your bird with it.

I will share my favorite brine recipe with you in just a minute. Why brine? Let

empress chicken

Empress Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

Empress Chicken is the same as General Tso’s Chicken except it uses white chicken meat.

3 pounds chicken breasts, cubed
1/4 cup dark soy sauce
1 large egg, beaten
1/2 cup cornstarch
2 cups green onion, minced
8 small hot peppers, de-seeded

Sauce
1 1/2 cups chicken stock
3/4 cup granulated sugar
1/2 cup cornstarch
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sake
1 1/2 teaspoons garlic cloves, minced
1 1/2 teaspoons ginger, fresh, chopped

Prepare sauce first. Combine everything in quart jar and shake vigorously. Store in fridge. When ready to use, shake again.

Mix chicken and soy sauce. Stir in egg. Add cornstarch, and mix chicken until coated. Deep fry in hot oil until golden brown. Drain on paper towel.

Place a small amount of oil in wok and heat to very hot. Add onions and peppers and stir fry for 30 seconds. Stir in sauce mixture (remember to shake first). Cook until thick. If it gets too thick, add some water until desired consistency. Add chicken and cook until hot and bubbly.