Meat & Seafood

Brown Sugar-Rubbed Chicken
35 minutes
4 servings

Ingredients:

- 4 Fresh Boneless, Skinless Chicken Breasts
- 2 tablespoons  brown sugar
- 1 tablespoon  paprika
- 2 teaspoons  onion powder
- 1-1/2 teaspoons  salt
- 1 teaspoon  chili powder
Directions:

Preheat grill to medium-high. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag, one piece at a time, shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands.

Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temp 170°F).

Serving Suggestion: Serve chicken with corn bread, coleslaw and barbecue sauce for dipping. Refrigerate leftovers.

Tip: To substitute Individually Frozen Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.

Drums in Hot Sauce
1 hour and 30 minutes
6 servings

Ingredients:

- 2 packages Fresh Chicken Drumsticks, about 2 1/2 lb.
- 3/4 cup  apple cider vinegar
- 3/4 cup  sugar
- 2 tablespoons  hot pepper sauce
- 1 tablespoon  chili powder
- 1 tablespoon  onion powder
- 1 tablespoon  garlic powder
- 1/2 teaspoon  cayenne pepper
Directions:

Preheat grill to medium-high. Wash hands. Combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Reserve 3/4 cup of mixture to serve as dipping sauce; use remainder for basting.

Grill chicken, turning once and basting often, 20 to 30 minutes or until done (internal temp 180°F). Discard leftover basting sauce.

Serving Suggestion: Serve chicken with reserved hot sauce and potato salad. Refrigerate leftovers.

Sweet and Tangy Thighs 
1 hour and 10 minutes
4 servings

Ingredients:

- 8 Chicken Thighs
- 1/2 cup ReaLemon® Lemon Juice
- 1/2 cup  reduced-sodium soy sauce
- 1/4 cup  sugar
- 3 tablespoons  brown sugar
- 2 tablespoons  water
- 4 cloves  garlic, finely chopped
- 3/4 teaspoon  ground ginger
Directions:

Wash hands. Combine all ingredients except chicken in a large nonstick skillet. Cook over medium heat 3 to 4 minutes.

Add chicken. Simmer 30 minutes or until chicken is done (internal temp 180°F).

Serving Suggestion: Serve chicken and sauce over hot cooked rice. Accompany with a steamed vegetable medley. Refrigerate leftovers.

Whole Roasted Chicken 
2 hours and 30 minutes
4-8 servings

Ingredients:

- 1  Fresh Young Chicken, 3 1/2 lb.
- 2 tablespoons  butter, melted or 2 tablespoons margarine, melted
Directions:

Preheat oven and non-glass roasting pan to 375°F. Wash hands. Remove giblets from chicken; discard or reserve for use in stuffing or gravy. Baste chicken on all sides with melted butter, then sprinkle generously with salt and pepper to taste. Wash hands.

Remove roasting pan from oven. Spray a cooking rack with nonstick cooking spray; place rack in pan. Carefully place chicken on its side on rack. (Use small baking potatoes on either side of the chicken to keep it balanced — when the chicken is done, so are the potatoes!) Wash hands.

Roast chicken 20 minutes. Turn chicken to opposite side; cook 20 minutes. Finally, turn chicken so breast is facing up; cook an additional 20 to 30 minutes or until done (internal temp 180°F) and golden brown. Let chicken stand a few minutes before carving.

Serving Suggestion: Serve with mashed potatoes, gravy and steamed vegetables. Refrigerate.