A recipe that our family has previously enjoyed from the oven, now can be enjoyed from the grill. With some bonus smoke flavor and a sweet and tangy homemade sauce, this is a great recipe for your pellet grill any time of year.
Tangy Barbequed Chicken
Recipe type: Main
- 1 cut-up fryer (3-4 lbs) or 2 lbs. boneless skinless chicken breast
- 2 Tbsp. oil
- 3 Tbsp. butter
- ½ cup chopped onion
- 1 cup ketchup
- ½ cup water
- ⅓ cup cider vinegar
- 4 Tbsp. brown sugar
- 1 Tbsp. worchestershire sauce
- 1 Tbsp. prepared mustard
- ½ tsp. salt
- ¼ tsp. pepper
- Coat the chicken in oil, and season with some salt and pepper to taste. Smoke on your grill for about an hour at 180.
- While chicken is smoking, melt butter in medium saucepan. Add chopped onion and saute until tender.
- Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
- Turn the grill up to 350, transfer the chicken to a casserole dish, and pour the sauce over it. Cook at 350 till chicken is fully cooked, basting with sauce occasionally if desired.
- (PS- I proofed bread and smoked potatoes for dinner in the grill simultaneously with the smoking chicken, and then baked the bread and potatoes in the grill while the chicken cooked in the sauce. Complete dinner on my grill!)
Here is the chicken sharing the grill with the rest of dinner…
The finished product of bread- baked up beautifully on the grill in the heart of winter!
The rub that I used for this recipe is the Smokey Honey Habanero from SavorX Spice & Flavor Co. We met these folks at a BBQ competition in Coeur d’ alene ID this last summer and have really enjoyed the unique spice blends that they offer in their rubs. Don’t let the Habanero scare you, these wings had the perfect balance of sweet and hot.
Smoky Honey Habanero wings
Author: Jack Freeman
Recipe type: Appetizer
- 2lb chicken wings (wingettes and drumettes).
- 1 Tbsp Smoky Honey Habanero Rub
- Salt to taste
- 1 can pineapple slices
- 1 Avocado Sliced
- Start your grill and set the temperature to 375° (15-20 minutes)
- Place the chicken wings and habanero rub into a gallon plastic bag. Shake until evenly coated.
- Place the wings on the center grid and if you have a Madera Grill, slide open the quick grilling zone.
- Lightly salt the wings.
- Turn the wings after about 20 minutes and place the pineapple slices on the grill.
- Continue to cook for another 20 minutes or until the wings reach an internal temperature of 180° next to the bone.
- Remove and serve with the grilled pineapple and fresh avocado.
Serving a pumpkin stew in its own pumpkin shell is super festive plus you have one less dish to wash so it is a win-win. The longer that you simmer this stew in the grill, the more delicious smoke flavor it will take on.
Pumpkin Stew on the Grill
Recipe type: Seasonal
- 1 large pumpkin, seeds removed
- 3 T. oil
- 1½ lbs. boneless skinless chicken breast
- 10 large red potatoes, halved
- 6 carrots, quartered
- 6-8 cups chicken broth
- 1 16 oz. bag frozen green beans
- 1 15 oz. can petite diced tomatoes
- salt/pepper to taste
- Carve out ½” thick strips from the wall of the pumpkin, till you have about a pound and a half.
- (If you’d like to serve the stew in the pumpkin shell, grill/smoke it until it is tender but not too soft.)
- Coat pumpkin strips, chicken, potatoes, and carrots in oil, salt, and pepper.
- Grill at 350 degrees for about 35 minutes, or until chicken is fully cooked.
- Dice chicken, potatoes, and carrots into bite sized pieces.
- On stovetop, in a large pot, heat chicken broth to a boil. Add the green beans, potatoes, and carrots. Reduce heat and simmer until all the veggies are tender.
- Add the chicken, canned tomatoes, salt, and pepper. Heat through. Transfer to pumpkin shell if desired.
This recipe gives you a fried chicken taste without the extra fat of the chicken skin or the deep fryer. The natural smoke flavor goes great with the tender crunchy texture of this dish. Your family won’t even know that they are eating baked chicken. Add some mashed potatoes and a vegetable to make a delicious home-style meal with a BBQ twist. For another taste-bud tricking recipe try our Mock Prime Rib.
Author: Lisa Freeman
Recipe type: Main
- 3 lbs. chicken thighs or drumsticks
- 1 beaten egg
- 3 Tbs. milk
- 1 cup breadcrumbs
- 1 Tbs. dried basil
- 1 tsp. salt
- 1 tsp. pepper
- Combine the beaten egg and milk in a small bowl.
- In a separate bowl combine bread crumbs, basil, salt and pepper.
- Remove the skin and any excess fat from the chicken pieces.
- Dip each piece in the egg mixture then coat in the bread crumb mixture.
- Place in a 9×13 baking pan bone side down.
- Bake at 375° for 45 minutes or until internal temperature reaches 165°
A nice blend of fresh southwest and smoky chicken. Pretty durn quick and easy to make, too.
Stuffed Southwest Peppers
Recipe type: Main
Cuisine: Southwest American
- 2 cups instant rice
- 2 cups chicken broth
- 2 T. butter, divided
- 1-16 oz. bag frozen Santa Fe vegetables
- 1 lb. boneless, skinless chicken breast, cubed
- 1 bunch cilantro, chopped
- salt and pepper, to taste
- 4 bell peppers
- In an oven-proof dish, combine rice and chicken broth. Dot with 1 T. butter. In a mixing bowl, combine vegetables, chicken, cilantro, salt and pepper. Prep peppers to be stuffed. Fill with chicken mixture and place over rice. Dot each pepper with remaining butter.
- Cook in Madera at 350 degrees for 1 hour, or until chicken is fully cooked.