Chicken Recipes ...

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Grilled Cornish Game Hens

2 Cornish hens, split in half
2 cloves garlic
1-1/4 small shallots
1-1/4 tsp. sugar
3/4 tsp. ground cinnamon
1 Tbs. plus 1 tsp. lite soy sauce
1 Tbs. plus 1 tsp. dry sherry

Prepare the hens by washing them inside and out and discarding the giblets. With poultry shears, cut each hen in half. In a food processor, grind together the garlic, shallots, sugar, and cinnamon until the mixture is paste-like. Place in a bowl and stir in the soy sauce and sherry. Rub the marinade over the Cornish hens and let them marinate in the refrigerator at least 2 hours or up to 48 hours. Then, prepare an outside grill with an oiled rack set 4 inches from the heat source. On a gas grill, set the heat to high. Grill the hens for 30 minutes, turning once, until juices run clear.

ACHIOTE-MARINATED GAME HENS

4 Cornish Game Hens cut in half

Achiote Marinade

1 cup olive oil

1/4-cup achiote (or annato) seeds*

1 clove garlic, pressed

1 teaspoon sea salt

1/2 teaspoon white pepper

Mixed greens for 2 to 4

Heat the olive oil in a small saucepan until warm. Stir in the achiote seeds, garlic, salt and pepper and remove from heat. Allow to cool.

Place the hens in a non-reactive bowl or dish and pour the marinade over them, making sure all are coated. Cover and marinate for 1 to 3 hours in the refrigerator.

Remove the hens from the marinade; reserve the marinade to baste with. Place the game hens on your cooker and smoke for 1 to 2 hours, until tender, basting with the reserved marinade. *Achiote seeds can be purchased at Latin or Mexican Markets.

Serves 4 to 8.

Barbecued Tex-Mex Wings

2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 cup ketchup
1/2 cup apple cider vinegar
1/2 cup honey
1/2 cup packed light brown sugar 1 teaspoon chipotle powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper sauce
1 teaspoon mesquite-flavored liquid smoke

Wash wings and pat dry. Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes.

Yield: 4-6 servings.

BARBECUED CHILE LIME CHICKEN

2-3 1/2 pound whole chickens cut to your wishes

1/4 pound sweet butter at room temperature

3 tablespoons sun dried tomatoes, pureed

1 Serrano chile pepper seeded and minced

1 tablespoon chili sauce

1 tablespoon lime zest, minced

1 tablespoon fresh lime juice

1 tablespoon cilantro, minced

1 teaspoon sea salt

1teaspoon fresh ground black pepper

Combine the butter, sun-dried tomatoes, chile, chili sauce, zest, lime juice, cilantro, salt and pepper in a small bowl and mix well to incorporate.

Rinse the chickens with cold water and pat dry with a paper towel. Rub inside and out with the chili paste. Place on a plate, cover and marinate for 2 to 4 hours in the refrigerator. Cook as desired.

Serves 4 to 8.

Barbecued Tex-Mex Wings

2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 cup ketchup
1/2 cup apple cider vinegar
1/2 cup honey
1/2 cup packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper sauce
1 teaspoon mesquite-flavored liquid smoke

Wash wings and pat dry. Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes. Another dip recipe I think you will like is a hot spinach cheese dip

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