Bug Juice Chicken Recipes

PICKLE BRINE CHICKEN

Steps:

• Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

CHERRY BUG JUICE

Steps:

• For the simple syrup: Bring the sugar, lemon zest and 1 cup water to a boil in a small saucepot. Allow to simmer until the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer and stir in the lemon juice. Allow to cool to room temperature, then refrigerate to chill for at least 1 hour.
• For the bug juice: Place the cherries in a blender with the lemon simple syrup. Blend on high speed until the cherries are completely pulverized. Pour the mixture through a fine-mesh strainer.
• Combine the cherry juice with 3 cups water in a large pitcher. Serve over ice.

CITRUS BBQ CHICKEN

Steps:

• Put the chicken in a large resealable plastic bag.
• Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
• Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
• Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
• Prepare a grill for medium-high heat.
• Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
• Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
• Serve the chicken with the remainder of the sauce.

BUG JUICE CHICKEN

Steps:

• Pre-heat oven to 375 degrees 1) Whisk soy sauce, lemon juice and spices together in a measuring cup or small bowl. 2) Rinse and pat dry chicken parts, then arrange in a baking pan. 3) Pour soy sauce mixture over the chicken and flip the parts twice. 4) Bake skin side up for approximately 45 minutes (or until internal temperature reaches 165-degrees), basting twice.

BUG JUICE

Steps:

• Combine the grape and raspberry apple juice and chill. Using the mixed juice, fill ice cube trays and put 1 blueberry in each compartment. Just before serving add the soda to the fruit juice and the ice cubes.