Chicken Daddys Way Recipes

BIG DADDY'S TANDOORI CHICKEN

Steps:

• Preheat a grill to high. Preheat the oven to 400 degrees F.
• In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.
• Remove the chicken from the marinade and put on the grill. Cook for 6 to 7 minutes on each side, turning frequently. Baste with remaining marinade while cooking. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes. Put the grits on a serving platter. Remove the chicken from the grill and serve on top of the grits.
• In a heavy-bottomed large saucepan over medium-high heat, add the butter. Add onion and garlic and cook until softened, about 1 to 2 minutes. Stir in the milk and cream and bring to a boil. Whisk in the grits, then lower the heat and simmer, stirring frequently, until thick and tender, about 35 to 40 minutes. Add the Parmesan, lemon juice, salt, pepper and chives. Stir well. Keep warm until ready to use.

DADDY'S BBQ CHICKEN

Steps:

• Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours.
• Preheat the grill to medium.
• Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving.

CHICKEN DADDY'S WAY

Steps:

• Cut up the chicken.
• Cut the vegetables in round slices about 1 cm thick.
• Add oil to your pan.
• Add the onion and the potato slices. Place the chicken on top of them.
• Add the tomato slices and season.
• Cover with a lid and let is cook on low. Don't need to stir it.

CHICKEN VINDALOO MY WAY

Steps:

• Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
• Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
• Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
• Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
• Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
• Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
• Garnish with cilantro (if desired) and serve with hot white Basmati rice.
• ****Crock Pot Version***.
• Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.