Nelson Golden Glow Chicken Recipes

PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)

Steps:

• Combine all ingredients.
• Pour over chicken in large roasting pan. Cover with aluminum foil.
• Bake in 325 degree oven 30 to 45 minutes.
• Grill chicken until browned (about 15 minutes) dipping in marinade several times.

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

GRANDPA SLABAUGH'S BBQ SAUCE

Steps:

• Mix all together and bring to a boil over the stove just to dissolve salt and mix flavors.
• Dip each piece of chicken in sauce and place on hot grill.
• (NOTE: do not store any sauce that has come into contact with the chicken. If not using all of the sauce at one cooking, separate what you want to store from what you will be cooking with.).
• Baste intermittently as the chicken cooks.
• Direct flame will brown the chicken more than cooking NOT directly over the fire (indirect).
• Chicken will be juicier if you cook indirect however, so I normally will move the chicken on and off the direct flame, rotating them for even cooking. This helps to brown each piece but doesn't dry out the chicken. Using this method I normally cook the chicken 45 - 60 minutes.

NELSON'S CHICKEN

Steps:

• Cook onions with garlic in oil until tender-- remove and set aside Brown chicken in same pan Combine all ingredients including onions-- Do not include wine and beer.
• In a pot, pour ingredients over chicken and stir to combine.
• Cover pot and simmer (low heat) for 1/2 hr.
• Uncover-- add wine and beer-- cook uncovered for an additional 15 mins.
• or as long as it takes to thicken mixture to your taste!
• Serve over your choice of hot pasta.

GOLDEN CHICKEN AND NOODLES

Steps:

• Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.