Patio Chicken Recipes

PATIO CHICKEN

Steps:

• Melt garlic butter and base chicken with it make sure chicken is covered in butter.
• Add all dry ingredients into a bag and put chicken in bag and shake so chicken is well coated.
• Bake for 15 min@ 400.
• Remove chicken from oven and brush Mayo all over chicken and put oven at 300 and bake for another 1hr.

PATIO CHICKEN

Steps:

• Sprinkle chicken with salt and paprika.
• In a dutch oven, saute chicken in butter until golden on all sides.
• Sprinkle with cinnamon and clove and pour on orange juice.
• Simmer, covered, until chicken is fork tender.
• Cut lemon and orange into 10 wedges each.
• Peel avocado in half and cut each half into 5 long slices.
• Arrange chicken on a heated platter and garnish with avocato, lemon and orange to squeeze over chicken as desired.
• Degrease sauce and serve on the side.

MARINATED PATIO CHICKEN

Steps:

• 1. Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.2. Place beer, chicken broth, onion, green onions, butter, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.3. Remove from marinade, reserving marinade. Place chicken in shallow baking dish.4. Cover with foil and bake in a preheated 350° oven for 20 minutes.5. Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.

MARINATED PATIO CHICKEN

Steps:

• Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.Place beer, chicken broth, onion, green onions, butter or margarine, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.Remove from marinade, reserving marinade. Place chicken in shallow baking dish.Cover with foil and bake in a preheated 350° oven for 20 minutes.Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.

PATIO CHICKEN

Steps:

• Combine marinade and mix well.
• Place chicken in baking dish or in a ziplock bag
• Add marinade.
• Marinade 2 hours in fridge, turning every 1/2 hour.
• Place chicken on grill and baste frequently with marinade.