Tasty Recipes > Poultry

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Grilled Chicken Hind Quarters (Use fresh, never frozen chicken)

In a medium saucepan, heat olive oil over low heat, when warm add garlic and turn off heat. Allow garlic to steep in oil for about 15 minutes. While garlic is steeping, add all juices to another medium saucepan along with remaining ingredients and stir over low heat until warm. Turn off heat from juice and slowly whisk garlic oil into juice mixture. Allow mixture to sit for about 1/2 hour before using. Stir sauce vigoursously after it sits to make sure it is well blended and reserve 1/2 cup of sauce for serving. Prepare coals on right half of Hasty Bake firebox. When coals are ready, set firebox about 6" above ash pan (between smoke and bake). Place chicken pieces on left side of grill (not directly over coals) bone side down and close lid. You can also use heat deflector during this part. Bake/smoke for about 15-20 minutes. Once chicken starts taking on a light tan color, start dipping chicken pieces into sauce about every 10 minutes. Be sure to completely submerge chicken in sacue by tilting saucepan if necessary. Repeat the dipping until chicken is done, about 1 to 1 1/2 hours (meat thermometer will read 165 in thickest part of thigh or breast). *Note: This frequent dipping is a great way to show off your Hasty Bake to your guests while you are enjoying a beverage and it keeps the chicken very moist. If using heat deflector, remove now. Crank firebox up to "sear", dip one last time and put skin side down for about 5 minutes to crisp up skin. Move pieces around as necessary to prevent burning. As skin gets nice and crisp, move to left side of grill off of the heat, bone side down. Once all pieces are done, place on platter and pour reserved sauce over chicken. Note: this technique works well with any thin, acidic sauce. It is also especially good with an eastern North Carolina style vinegar based barbecue sauce.

One 12-14 pound turkey, Butter, spices(dry rub), four celery stalks Dry rub: 2 Tbs onion powder 1 Tbs paprika 2 Tsp garlic powder 2 Tsp sea salt 2 Tsp black pepper 1/4 Tsp powdered cumin 1/2 Tsp powdered sage Hickory wood chunks (non food but big part of flavor)

Fire up grill with charcoal while coals get red hot, prepare the turkey. Place butter under skin at neck, apply dry rub all over turkey and inside cavity, cut up celery and place in cavity. Add water soaked Hickory wood chunks to hot coals. Place turkey back side down on grill, insert heat shield and drop fire box to lowest level (smoker). Allow bird to smoke for three to four hours: grill temp at 250-300 degrees dependent on outside weather. Remove bird place in foil pan and cover with foil, return to grill and allow to bake for six more hours, good time to add more charcoal at this point, maintain temp around 250. Turkey will be flavorful and tender, enjoy.

64 oz bottle of ketchup, 6 tbs liquid smoke, 3 tbs Worcestershire sauce, 1/2 c. sugar, 1/2 c. light brown sugar, 3 oz honey, 1/2 stick REAL butter, 1 Vidalia onion-diced fine, 1 bunch green onions-chopped, 2 tbs minced garlic, 1 tbs black pepper

Saute onions and garlic over medium heat until soft. Add pepper, smoke and Worcestershire sauce. Stir. Add honey and sugars, stir well. Add half the ketchup, stir until well-blended, then stir in the remainder. Simmer over low heat for another 10 minutes, stir occasionally. This is a tasty general purpose sauce that I made for chicken but is great on beef, too. For pork, use all brown sugar and a bit more honey.

One large turkey, 1/4 cup oil, 1 cup white vinegar, 2 t Italian seasoning, 1/4 cup course black pepper, 1/4 cup Hasty Bake seasoning, 2 Tbsp Worcestershire sauce

Whisk all ingredients (except turkey) together. Clean turkey, remove innards, and blot bird dry. Pour some of the well-whisked marinade into neck cavity, baste entire turkey with the rest. Using bulb-type baster, baste every 30 minutes with pan drippings. Cook till meat thermometer reaches 198 degrees. Skin will be black, but oh so tasty. Enjoy!!!

Mix marinade and combine with chicken thighs in a gallon ziploc bag. Marinate in the refrigerator for 4 hours. Set grill up for indirect cooking at 450 degrees. Place thighs on grill and cook over indirect heat for 45 minutes or until internal temperature reaches 165 degrees. After 20 minutes of grilling, baste each thigh with 1 TB of leftover marinade. Skin will turn mahogany/crispy when thighs are done.

Butter-12 tablespoons, Corn Flakes-Box, Large Eggs-1 dozen, Sharp Cheddar Cheese-1 Pound, Bacon-6 Strips, Jalapeno Peppers-Sliced-1 Jar, Salt and Pepper

Cook bacon and chop, put to the side. Take a 12 hole muffin pan and grease each hole with 1 tablespoon of butter leave excess in bottom of each hole. Add 1 tablespoon of corn flakes to each hole, top each with 1 tablespoon of cheddar Cheese. Crack an egg in each hole, salt and pepper to taste. Top with 1 tablespoon of corn flakes, top with chopped bacon-1 tablespoon, top with 1 tablespoon of cheese. Garnish with a slice of Jalapeno pepper (optional). Cook indirect in Hasty Bake at 275 degrees with hickory or your favorite wood. Smoke 15-20 minutes or to desired egg doneness. Remove each BBQ Egg with small rubber spatula or spoon. Servings: two to three BBQ Eggs per person.

Four boneless skinless chicken breast, garlic chile sauce (can be found in oriental food section), soy sauce, and dark sesame oil.

Combine two tablespoons of garlic chile sauce and two tablespoons soy sauce with one tablespoon of dark sesame oil in bowl. Mix and pour over four chicken breasts in freezer bag, let marinate in refrigerator for 4-6 hours. Cook on gas grill 350-375, turning frequently until done, approximately 15 minutes.

Marinade: Mix Mojo Grillo + Chile Arbol + wine in a gallon freezer bag. Top off the bag with Grillo after you put the meat in (leave enough room to close the bag but fill it to the top so marinade covers all!). IMPORTANT: Use a heaping tablespoon of Chili Arbol (or level for less spicy). Splash in 1/4 cup white wine. MARINADE FOR 2-3 DAYS! Always use Hasty Bake lump charcoal (sooooo much better than propane or cheap briquettes!!!). For pork chops cook quickly by bringing up the Hasty Bake fire pan and opening the vents. For chicken, lower the Hasty Bake fire pan, use the fire baffle, close the vents ~50% (you will have to experiment with this) to cook more slowly. You will not believe what an extravagant and robust flavor you get from this dish!!!!!!!! Spicy, so be sure your guests are ready! Goes very well with salad, steamed vegetables and rice (or if you don't have a weight problem like I do try scalloped potatoes or twice baked potatoes!)

12 – 24 Chicken Wing Drumettes, 22oz. Beer (I use Budwieser), 1 cup of Canola Oil, 1/4 cup yellow onion-diced, 1/4 cup of white sugar, 1Tbsp salt, 1Tbsp ground black pepper, 1Tbsp Italian Seasoning, 1Tbsp dry mustard, 3 cloves garlic-minced, 12-24 Strips Bacon, wooden toothpicks-no color, Chicken Seasoning, BBQ Sauce, Jalapeno Grill

French-cut the chicken wing drumettes by cutting the skin around the bottom of the drumette. Push the chicken meat up into a ball making it into a “lollipop”. Wrap the ball of chicken meat with a strip of bacon. Secure the bacon with a toothpick. Mix the marinade ingredients together. Place lollipops in a 1 or 2 gallon freezer bag meat side down. Marinate for 3 to 5 hours in the refrigerator. Fire up your grill to 350 degrees. Add a chunk of apple wood the size of your fist to the charcoal for flavor. Remove lollipops from marinade and pat dry. Season the lollipops with chicken season. Place the lollipops on the Jalapeno Grill. Place the Jalapeno Grill onto your grill. Close the lid on your grill and cook for about an hour. When the bacon is crisp and the juices from the lollipops run clear they are done (around 165 internally). Serve with a side of your favorite BBQ Sauce in a bowl for dipping. Enjoy!

Injection Marinade: 1/4 C. apple juice or apple cider, 1/2 C. honey, 1 C. Riesling (white wine), 1-2 tsp Cajun seasoning blend, 1-2 tsp garlic powder, Salt and pepper, ½ stick butter, Vegetable oil, Ground white pepper, Kosher salt, 1 Small Onion, 1 Large Apple, 2 Celery Sticks, 1 TBS Poultry seasoning, 20 lb Turkey, Apple Wood Chips

Combine injection ingredients other than butter, with a whisk. Transfer to sauce pan and heat over very low heat to melt butter and combine. Do this slowly. Leave over very low heat while preparing the grill and the turkey. Set up Hasty Bake Legacy grill for indirect cooking with a large amount of hardwood lump charcoal and deflector plate in place. Rinse, dry turkey, inside and out, and remove neck and giblet pack for other use. Sprinkle the inside of the neck and body cavity of turkey with poultry seasoning and salt and pepper. Chop onion, apple and celery into large chunks and stuff inside body cavities until full. This is an aromatic stuffing, and not meant for consumption. Truss or close turkey cavities as desired. Coat turkey with vegetable oil, and sprinkle with ground white pepper and salt. Inject marinade into breasts, thighs and legs making as few punctures as possible. Use a marinade injector with a needle. Place turkey in a large disposable foil pan coated inside with cooking spray. Handle pan carefully, supporting from the bottom, when transporting. Once coals are ready, add 6-12 apple wood chips soaked in water. Do not over-smoke. Place Turkey/Pan in center of grill and close the lid. DO NOT open the lid again except as directed. Replenish coals and add chips as necessary to maintain fire and temperature in Hasty Bake. After two hours of cooking, open lid quickly and rotate bird 180 degrees. After an additional hour, open lid and cover bird with foil. Check temperature with thermometer if desired. After a fourth hour, open to check for doneness again. Time may need to be adjusted for conditions and based on fire temperature. When done, remove and let rest for 30 minutes. Transfer to carving board using Bear Paws. Slice, and serve.

1 Cup Apricot Preserves, 1/2 Cup Dijon Mustard, 2 Tablespoons Fresh Lemon Juice, 2 Tablespoons Fresh Orange Juice, 1 Tablespoon Minced Fresh Ginger, 2 Tablespoons Soy Sauce, 1 Tablespoon Packed Light Brown Sugar, 3 Pounds Chicken Parts

In a saucepan, heat the preserves over low heat until just melted. Transfer to a bowl and combine with the mustard, lemon juice, orange juice, ginger, soy sauce, and brown sugar. Prepare a fire in the grill. When the coals are at a medium heat, move them to one side of the fuel bed. Place the chicken on the grill over the coals, presentation side down, and baste with the sauce. Cook for five minutes to sear. Move the chicken to indirect heat. Baste the chicken and cover the grill. Continue to cook, brushing and turning the chicken every five to ten minutes, until the juices run clear when pierced with a fork, about 15-20 minutes. Heat the remaining sauce in a saucepan over medium heat. Bring to a boil and cook to reduce it by half, about three to five minutes. Transfer the sauce to a serving bowl and serve on the side. Serves 4 to 6.

1 fresh turkey-butterflied, 2 cups fresh lime juice (or substitute Key Lime juice), 1 stick butter, sea salt, freshly cracked black pepper

1- 3 lb chicken-halved, 3 cloves garlic-crushed, 3-5 tablespoons butter, juice of one lemon (at least 2 tablespoons), Lawry's Seasoned Salt (or your favorite), freshly cracked black pepper

8 ounces Italian Salad Dressing, 1/2 cup soy sauce, 1/4 cup lemon juice, 1 Tablespoon Minced Onion, 1 Tablespoon Lemon Pepper, 1/2 Tablespoon Minced Garlic

Marinade boneless chicken breast at least one hour, longer if you have time. Overnight is even better. Grill on your Hasty Bake until done. Serve with ripe olives, cheese, cilantro, sauted onions and bell peppers wrapped in a flour tortilla.

1/2 cup olive oil, 1/2 cup white wine, 1/2 cup soy sauce ,1-2 tablespoons freshly grated ginger, 1 tablespoon dry mustard, 1 teaspoon freshly ground black pepper, 5 cloves garlic-crushed, 1/2 cup chopped green onions, 3 tablespoons sesame seeds, 4 chicken breasts-bone-in

Combine all ingredients for the marinade. Place chicken in large ziploc bag and add the marinade. Marinate for at least 4-8 hours or overnight if possible. Grill chicken (bone side down) over medium hot coals (250 degrees). Baste frequently. Breasts will take 45-55 minutes to cook.

Apple juice, spray bottle, apples and Turkey. Use Hasty Bake charcoal and either hickory or apple wood for flavor while cooking. This is great for Thanksgiving, Christmas, or for a big family gathering.

Depending on weight of Turkey, follow instructions in Hasty Bake Manual for cooking time on Turkey. Pour apple juice in spray bottle. Cut up an apple or two and put in cavity of Turkey. Cook on Hasty Bake above pan that will keep water for moisture and drippings below turkey. Be sure to put cover over coals for indirect heat in Bake mode. Pour a small amount of apple juice in water below turkey. Spray turkey often with apple juice.

One large onion (about one cup chopped), 6 garlic cloves (peeled), 3 Tablespoons good Olive Oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 cup fresh lemon juice. This is enough to marinate 10 large chicken breasts.

(2) Mallard Ducks, Oil (olive), Ground Ginger, Salt, Leaf or Ground Sage, Apple, Orange, Celery, Onion

8 Wild quail-cleaned, 8 pieces bacon, 4 jalapenos, Olive Oil, Cavender's greek seasoning, Salt & Pepper

4 Ostrich Filets - 1/2 TO 3/4 Inch Thick, 2 Tbsp Olive Oil, 2 Tbsp Balsamic Vinegar, Salt and Pepper to taste

1 Quart of wesson oil, 1 Pint of vinegar, 1 Small bottle of lousianna hot sauce, 1 Small bottle of garlic salt, 1 Tablespoon of red pepper, 1 Small bottle of lemon pepper

One ripe, fresh papaya, peeled and seeded, 1/2 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lemon juice, 1/4 cup canola oil, 4 tablespoons curry powder, 1 teaspoon sea salt.

Put all ingredients in food processor and puree until smooth. Pour enough of papaya marinade to layer bottom of glass baking dish. Lay boneless, skinless chicken breasts in glass dish on papaya marinade and use remainder to pour on top and cover breasts. Cover with plastic wrap to seal and refrigerate overnight. Grill on grates over medium heat, turning once until desired degree of cooking.

Chicken breasts, with or without skin and bones
16 ounce bottle of Italian salad dressing
Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent
Soy sauce
Worcestershire sauce
Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.)

Cook chicken breasts bone side down at 225 to 250°F over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook.

Two 3 ½ pound whole chickens
Wild Willy's Number One-derful Rub
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne

Injection Liquid:
12 ounces beer
¼ cup oil, preferably canola or corn
¼ cup cider or white vinegar
2 teaspoons Wild Willy's Number One-derful Rub

Throne Mop (optional):
12 ounces beer
1 cup chicken stock
½ cup water
¼ cup oil, preferably canola or corn
1 Tablespoon Wild Willy's Number One-derful Rub

Two 12-ounce cans beer (no bottles please)
½ medium onion, chopped
¼ cup cider or white vinegar
4 garlic cloves, minced

The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.

With a kitchen syringe, inject about ½ cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 Tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.

Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes. While you wait, open the 2 beer cans and drink half-and only half-of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.

If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.

Transfer the chickens to the Hasty-Bake. Cook for approximately 2 to 3 hours, mopping every 30 minutes or so. When the chickens are done, the legs will move freely and the internal temperature should be 165°F.

Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.

6 boneless, skinless, individual chicken breasts, pounded lightly
Split-Second Dry Rub
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
Pinch cayenne

Split-Second Mop
1 cup orange juice
3 Tablespoons butter
1 Tablespoon Worcestershire sauce

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F.

Combine the rub ingredients in a small bowl. Rub the breasts with the mixture and let them sit at room temperature for about 20 minutes.

Combine the mop ingredients in a small saucepan, placing the pan over low heat to melt the butter. Keep the mop warm over low heat.

Drizzle the breasts with about 1/3 of the mop. Transfer the chicken to the Hasty-Bake and cook for 30 to 40 minutes or until cooked through. Either mop the breasts half-way through the cooking time, or drizzle with mop as soon as you remove them from the grill.

(it's not just for the holidays)
4 quartered onions
1 10 to 12 pound turkey (if you need more turkey, it is best to smoke two small birds)
Hasty-Bake Gourmet Greek seasoning or poultry rub
6 to 8 cloves peeled garlic
Basting liquid of your choice: white wine, chicken stock, flat champagne, apple juice, beer
Clean all internal parts from the turkey. Rub the seasoning over the entire turkey, getting on and under the skin and in the cavity. Stuff the cavity with the onions and cloves of garlic.

Put the turkey in a large aluminum baking pan or Hasty-Bake baster pan. Fill the pan with ¼" to ½" of the basting liquid of your choice. Make sure the heat deflector is in place over the coals and bring your Hasty-Bake to about 200°F. Cover the breast of the turkey with a flourcloth or cheesecloth soaked in olive oil, butter or bacon grease. Baste the bird about every 30 minutes-it is important that you don't let the turkey dry out.

Smoke the turkey approximately ½ hour per pound, plus one additional half hour. You will need to refresh the supply of hardwood charcoal about every 1 to 1 ½ hours. Small amounts of fruit wood, such as apple or cherry, may be added to the fire to give your turkey a stronger smoke flavor. To test for doneness, use an Insta-Read thermometer. The thickest part of the breast should be 165°F.

Note: To have a picture-perfect bird, you should remove the flourcloth or cheesecloth to brown the breast about 30 minutes prior to removing the turkey from the grill.