Stuffed BBQ Chicken with BBQ Sauce

Chef Emeril Lagasse made stuffed barbecued chicken with barbecue sauce.

Ingredients

• Chicken
• 4 chicken breast halves (skinless & boneless - 6 to 8 ounces each)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 4 ounces Gouda cheese, cut into 4 pieces about 2" x 1/2"
• 4 slices ham (very thin about 2" x 3" each)
• Emeril's Original Essence (available in stores)
• Spicy Pineapple Barbecue Sauce (recipe below)
• Spicy Pineapple Barbecue Sauce
• 1 cup pineapple chunks, drained
• 1 cup ketchup
• 1 tablespoon ginger, freshly grated
• 1/4 cup honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon sriracha hot chile sauce
• 1 canned chipotle pepper
• 1 teaspoon sesame oil

Cooking Directions

Spicy Pineapple Barbecue Sauce

Combine all ingredients in a blender and puree for 30 seconds. Transfer to a small decorative serving bowl and pass alongside the barbecued chicken breasts. (The sauce will keep stored in an airtight container for up to 48 hours.)

Stuffed Barbecued Chicken

Place the chicken on a cutting board. Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket about 2-inches long and 1-inch deep, being careful not to cut through to the other side.

In a non-reactive bowl or a large zip-lock bag, combine the marinade ingredients. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for 2 hours, turning occasionally.

Preheat the grill to medium-high and remove the chicken from the marinade and blot with paper towels. Wrap one piece of ham around each piece of cheese and insert into the chicken breasts. Secure the openings with toothpicks that have been soaked in water for 5 minutes. Lightly season the chicken on both sides with Essence.

Lightly oil the grill rack and set 5 to 6 inches above the coals. Place the chicken on the grill and cook until browned on both sides and cooked through to an internal temperature of 165°F, 5 to 6 minutes per side. During the last minute of cooking, spoon 1 to 2 tablespoons of sauce over each breast. Close the grill and cook for 1 minute.

Carefully remove the chicken from the grill with a large spatula and arrange on 4 large plates. Serve with additional barbecue sauce, and with potato salad or rice salad on the side.

Recipes courtesy of Emeril Lagasse, © copyright 2003. 

Best Beer Can Chicken

If you are looking for a moist delicious chicken then look no further the "Best Beer Can Chicken" recipe.

Ingredients

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can of Coors beer or your favorite beer

Directions

Remove neck and giblets from chicken and discard. 

Rinse chicken inside and out, and pat dry with paper towels. 

Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub; set aside.

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 2 legs and the can like a tripod.

Cook the 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 165 degrees F in the breast area and 180 degrees F 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.

Southern Fried Chicken

"Southern Fried Chicken" is an American favorite, now you can enjoy a downright delicious Southern Fried Chicken anytime you want using this easy recipe.

Ingredients

3 eggs
1/3 cup water 
1 cup Louisiana Hot sauce 
2 cups self-rising flour
1 teaspoon pepper
Louisiana House seasoning
1 (1 to 2 1/2-pound) chicken, cut into pieces.
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. 

Add enough hot sauce so the egg mixture is bright orange. 

In another bowl, combine the flour and pepper. 

Season the chicken with the house seasoning. 

Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. 

Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. 

Dark meat takes longer then white meat.

It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Serve with Southwestern Potato Salad, Cajun Grilled Corn, and Southern Baked Beans.

Here Are a Few More Recipes You Might Enjoy

 Easy Jalapeno Poppers

Easy Caribbean Jerk Chicken Wings

Spicy Garlic Shrimp
Grilled Hawaiian Shrimp Kabobs

Easy Chicken Marsala

I cannot express what an amazing this "Easy Chicken Marsala"recipe is. I know you'll be making it again, and again and again.

Ingredients

1/2 cup all-purpose flour
1 tablespoon our Essence Seasoning
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon extra olive oil 
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala Wine

1/4 cup white cooking white
1 cup chicken stock
Sea salt and freshly ground black pepper
Chopped chives, garlic chives or parsley, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence Seasoning and stir to combine thoroughly. 

Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. 

Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. 

Transfer to a plate and set aside. 

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. 

Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. 

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. 

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. 

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. 

Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. 

Garnish with chopped chives and serve immediately over rice or pasta.

Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.

 

Prep Time: 12 min

Inactive Prep Time: --

Cook Time: 16 min

Level: Easy
Serves: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped (about 2 cups)
• 8 ounces white button mushrooms, (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into ribbons
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10-inch) whole-grain flour tortillas
• 1 cup shredded Mexican cheese mix or Cheddar
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.