Since I eat so much chicken I think I am growing a beek....
iBeer Can Chicken
Ingredients:
1 x 4 lb. whole chicken
1 can beer
2 tbsp salt
1 tsp black pepper
3 tbsp your favourite dry spice, rub
2 tbsp vegetable oil
Directions:
1. Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
2. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
3. Cook chicken over medium- high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
This is the BEST !!! way to cook chicken on the bbq!!!
You can use coke, sprite, as long as it is a liquid in a can. You do not need to use beer.
Preheat oven to 375°F-190°C . Mix cheese,parsley,oregano,salt and pepper together and place on a dry tray. Dip each piece of chicken into the butter,then roll in the cheese mixture,coating well. Place on a greased baking sheet. Bake for 45 minutes,turning when brown. Wings will freeze well. Thaw in refrigerator,and heat in a 375°F-190°C. oven. Makes 4 main course or 8 appetizer servings.
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Per serving: 560 Calories (kcal); 44g Total Fat; (71% calories from fat); 38g Protein; 1g Carbohydrate; 180mg Cholesterol; 708mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Remove skin from chicken. Rinse chicken, pat dry. Spray a large baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375°F-190°C oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
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Per serving: 267 Calories (kcal); 18g Total Fat; (60% calories from fat); 22g Protein; 4g Carbohydrate; 106mg Cholesterol; 216mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Cut turkey into 24 small cubes and place in a large bowl. Mix all marinade ingredients together in a separate bowl. Pour over turkey, stirring to coat all pieces evenly. Cover and refrigerate overnight. Cut red pepper and onion into cubes. Thread turkey pieces onto 8 skewers, alternating with pepper and onion cubes. Barbecue on a greased grill
heated to medium for 4-5 minutes per side. Test for doneness by slicing into a turkey cube after 8-10 minutes.
Amount Measure Ingredient -- Preparation Method
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1 2 kg chicken -- 4lb free range
1/2 lemon
2 heads garlic -- peeled
seasoning
tarragon, sage and rosemary, fresh -- to taste
2 tablespoons cognac
1 cup dry white wine
Rub the chicken all over with the lemon juice and place the remaining lemon in the cavity, then add the herbs. Season inside and out. Brown the bird all over in a non stick pan. Pour over the cognac and flame.Place the bird into a casserole and add the garlic and white wine. Cover and cook in a preheated oven at 180C/350F/gas 5 for approximately 1 hour.
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Per serving: 837 Calories (kcal); 56g Total Fat; (66% calories from fat); 63g Protein; 2g Carbohydrate; 329mg Cholesterol; 255mg Sodium
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
6 chicken breast, no skin, no bone, R-T-C -- split and flatten
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon flour -- or soy flour
1 cup cream
1 tablespoon chives
3/4 cup feta cheese -- crumbed
Coat a large nonstick skillet with olive oil; place over medium heat until hot. Add chicken, and cook 5-6 minutes on each side or until done; set aside, and keep warm. Melt butter in a small saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add cream, stirring constantly. Stir in chives. Reduce heat to medium-low, and cook, stirring constantly, 3 minutes or until thickened and bubbly. Add cheese, and stir until cheese melts. Spoon over chicken.
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Per serving: 973 Calories (kcal); 53g Total Fat; (50% calories from fat); 113g Protein; 6g Carbohydrate; 401mg Cholesterol; 737mg Sodium
Food Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
Basic Chicken Salad
List of Ingredients
1 lb cooked chicken, turkey or ham celery sticks
mayonnaise
garlic salt
basil
dried onion
dash of lemon juice
Instructions
Grind meat in food processor place in bowl. Add plenty of mayonaise a sprinkle of garlic salt basil and dried onion. Mix well. (Add squirt of lemon juice optional) Use to fill celery sticks for "sandwiches"
List of Ingredients
1 pkg cream cheese (8 oz)
4 boneless skinless chicken breasts
chives to taste
garlic powder to taste
1 pound of bacon
toothpicks to seal if desired
Instructions
Pound chicken breasts.In bowl mix cream cheese(soft) with chives and garlicpowder. Scoop cream cheese mixture in center of each chicken breast. Roll up and wrap each breast with bacon to seal shut. Wrap both ends.It may take whole pack of bacon to
List of Ingredients
4 chicken breasts boned and skinned
4 tablespoons butter
2 garlic cloves, crushed
1/2 medium onion, chopped
4 oz cream cheese
4 mushrooms, sliced
Instructions
On a large piece of aluminum foil place the chicken topped with the butter (1tbsp on each breast) garlic onion and mushrooms. Cube the cream cheese and place it around the chicken. Fold up the sides of the foil and seal. Place the foil pocket into a 350 degree oven and bake until completely cooked (about an hour). Remove the chicken pieces first then stir the sauce and spoon back over the meat. Delicious and easy!
Nutrition Info
Serves 4 low carbers at 3g of carb each.
List of Ingredients
Boneless, skinless chicken breasts
dry taco seaoning mix
salsa
Shredded cheddar or monterey Jack
sour cream
Instructions
Sprinkle 1 to 2 tsp. of taco seasoning over chicken breast. Grill until done.Top with 2 Tbspn of salsa and cheese. Broil until cheese melts. Serve with sour cream on the side. I would estimate this has 6 - 8 carbs per breast - depending on how much sour cream you eat.
Nutrition Info
I would estimate this has 6 - 8 carbs per breast - depending on how much sour cream you eat.
Greek
½ cup olive oil
2 whole lemons juiced
1 tbsp oregano
1 tsp salt & black pepper - to taste
Chinese
¼ cup soy sauce
¼ cup white wine or sherry
2 ginger root slices
1 medium onion - cut up
1 clove garlic - crushed
1 tsp salt & black pepper - to taste
Tandoori
1 tbsp lemon juice
½ tsp grounded and roasted cumin
¼ tsp chili- pepper
½ tsp paprika or tandoori colour
¼ cup yoghurt
1 clove garlic - crushed
1½ tsp grounded fresh ginger
2½ tbsp olive oil
1 tsp salt & black pepper - to taste
Chili
1½ tsp chili powder
½ tsp cumin
1 pinch garlic powder
1 tsp salt & black pepper - to taste
Cajun
2 tbsp onion powder
½ tsp dried thyme
¼ tsp garlic salt
1 pinch white pepper
1 pinch black pepper
Garlic - Herb
¼ cup olive oil
2 cloves garlic - minced
2 tbsp lemon juice
½ tsp salt & black pepper
1 tsp thyme
1 tsp rosemary
Oriental
½ tsp cumin - ground
½ tsp coriander - ground
¼ tsp salt
1pinch cayenne pepper
¼ cup peanut oil
1 clove garlic - minced
¼ tsp ginger root - ground
1½ tbsp rice wine vinegar
1 tsp soy sauce
¼ cup scallions - thinly sliced
Lemon Cheese
2 tbsp unsalted Butter
2 tbsp Dry Vermouth or white wine
2 tbsp lemon Juice
2 tsp lemon Peel
¾ cup whipping Cream
½ cup chicken broth
1 tsp fresh parsley - chopped
After grilling sprinkle cheese on top and grill until brown
½ cup grated parmesan cheese
Beaujolai Orange
1 tbsp Soy sauce
4 tbsp Orange juice
½ cup dry red wine, preferable Beaujolai
1 Clove garlic - mashed
2 tsp ginger root - chopped
2 tbsp berry jam
2 tsp orange peel - grated
Just wanted to say a great big Thank You for posting all these recipes. I'm not very creative when it comes to making dinner so your recipes really help!
Tracy
__________________ Me~29/DH~28
TTC #1
PCOS and IR, clomid and 850-1700mg Metformin (supposed to be taking 1700mg, trying to work my way up)
June 1- June 7th-- Cluck Cluck 
