Grilled Huli Huli Turkey Drumsticks

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup sherry or chicken broth
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon minced garlic
  • 6 turkey drumsticks (1-1/2 pounds each)
  • 1 bunch green onions, chopped

Directions

  1. Mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 3 drumsticks to each; seal bags and turn to coat. Refrigerate 8 hours or overnight.
  2. Drain turkey, discarding marinade. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking. Baste often with reserved marinade during the last 10 minutes. Let stand 15 minutes; garnish with green onions.
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Smothered Chicken

Ingredients

  • 8 pieces chicken (2 pieces per person)
    1 quart low sodium chicken broth
  • 1⁄3 cup onion (can subsitute 1 tsp onion powder)
  • 1⁄3 cup green pepper (optional)
  • 1 teaspoon garlic powder
  • salt and pepper
  • oil

Directions

  1. Season all sides of the chicken with salt and pepper.
  2. Heat skillet on medium high heat and then drizzle with oil.
  3. Once the oil is hot, sear all sides of the chicken until its golden brown. Set chicken aside when done.
  4. Reduce heat to medium and drizzle more oil in the skillet.
  5. Add the flour and mix well. Cook until there is no lumps and the flour has turned a nice brown color.
  6. Slowly stir in the chicken broth.
  7. Add in the onions (onion powder if using), peppers (optional), and garlic powder. Mix well.
  8. Return chicken to the skillet. Cover and simmer for 1 hour. The liquid should reduce to gravy.
  9. Add salt and pepper to taste.
  10. Serve hot with rice or mashed potatoes.

Roast Chicken with Thyme and Onions

Ingredients

  • 2 lemons
  • 2 (2.5 pound) whole chickens
  • 2 large onions, peeled and quartered
  • 6 shallots, coarsely chopped
  • 8 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 cup butter, softened
  • 8 sprigs fresh thyme

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
  3. Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Tips : Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.