Grilled Chicken, Turkey, and Duck Recipes
"Chicken wings, the best bar snack forever and ever, amen." Andrew Knowlton, the Foodist of Bon Appétit Magazine
Blasphemy Buffalo Chicken Wings On The Grill. The original Buffalo Wings were deep fried, but I love the flavor and convenience of cooking them on the grill. And there is much less mess.
Smoked Miso Chicken Wings. While today there is no disputing that fiery Buffalo Chicken Wings rule, there are literally thousands of flavor variations out there just waiting for us to devour. Here's a smoked wing featuring an Asian-inspired marinade that deftly balances sweet, salty, and savory.
Simon and Garfunkel Chicken. Parsley sage, rosemary, and thyme, and a few other goodies. This is my favorite chicken.
Cornell Chicken. If you like grilled chicken with crispy skin, say "thank you, to Bob Baker," a professor of food science at Cornell University. A specialist in poultry, he helped invent such wonders as chicken nuggets, turkey ham, and poultry hot dogs. But in picturesque Ithaca, NY, where Cornell is located, about 6 hours from Manhattan, he is best remembered for Cornell Chicken. In fact, the recipe has become so popular it is served all across Western New York.
Hawaiian Huli-Huli Teryaki Chicken. Have you ever driven around Hawaii and smelled something sweet and mouthwatering? It's not the flowers. Follow the scent to a parking lot or soccer field and order some Huli-Huli Chicken.
Buxom Chicken Breasts. This is the recipe you want for when you have the gang coming over and you want to step up a notch from hot dogs and burgers. Flavorful, moist, buxom chicken marinated breasts. The secret is that skinless chicken breasts are like mini sponges. They absorb flavors beautifully. These breasts are designed to be eaten hot, but I have used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade also great for stir fry.
Sous-Vide-Que Chicken Breasts. Sous-Vide-Que is absolutely the best way to cook chicken breasts for max juiciness, tenderness, flavor, and safety. But what temp is ideal?
Chicken Skin Cracklins (also works for turkey and duck). Like potato chips, only better. Sprinkle them on salads, chicken salads, wherever you might sprinkle bacon.
Big Bob Gibson's Alabama BBQ Chicken with White BBQ Sauce. In upstate Alabama this smoked chicken smothered with a mayonaise and vinegar based white sauce is all the rage.
Debunking Beer Can Chicken. Yes it tastes great, yes it looks cool, but it is not a good way to cook chicken. And it could be a health risk. Here's why.
Smoked Chicken Georgia Style. Smoked chicken is like liver. You either love it or hate it. In the South, you can start a fight by voicing a preference for smoked chicken or fried chicken. For me, it's all about the skin. Fried chicken is worthless unless it crunches. Smoked chicken, Georgia style, is big, bold, and assertive, but the skin, although it is packed with flavor, is not crispy. The only way to tell which side of the chicken wire fence you're on is to try it. Fortunately, it's easy to make.
Chicken Piccata. This classic white wine sauce is great on chicken and is usually cooked in a pan. I have two versions, the classic, in a pan,and a grilled version. It's also great on pork or veal.
Competition Chicken. Greg Rempe tells us how the pros cook chicken when the big money is on the line.
Chicken & Turkey Pot Pies. Pot pies are the perfect vehicle for leftover turkey, chicken, or beef. They may be the ultimate comfort food.
How To Butterfly (Spatchcock) A Chicken Or Turkey. This technique creates more surface for browning (and that means flavor), and cooks the bird much faster (and that means less moisture loss). Looks cool too!
The Ultimate Smoked Turkey. Unbelievably juicy and tasty. You'll never go back to oven roasted. Throw out the deep fryer.
Pretty Bird Ultimate Smoked Turkey Contest. Each year we have a contest with some pretty nice prizes for the best photos of a smoked turkey. Here arethe rules and past contest winners.
Disney-Style Smoked Turkey Legs. If you've ever been to a Disney park, you've seen them, probably even eaten them. Well here's how to make them. And no, they are not emu legs.
Turketta Stuffed Turkey Breast. It's a bit of work, but it sure is a showstopper.
Bobby Flay's Turkey Cuban Sandwiches. The FoodNetwork star, restaurateur, and cookbook author Bobby Flay is a big sports fan and he loves to settle into the couch with a big turkey sandwich. He cooks his indoors, but I like mine on the grill, so I've made some minor changes and added instructions for making these sandwiches outdoors.
Bobby Flay's Tandoori Style Whole Turkey Breast. When it comes to meats, turkey breast may just be the biggest pain there is. Undercook it and you can get a bad tummy ache or worse from salmonella. Overcook it and it is cardboard. Here's a technique Bobby Flay shared with me when I interviewed him in November 2009.
Bobby Flay's Turkey Fajitas With Creamy Avocado. The Tex-Mex fave, the fajita, is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak. When I interviewed Bobby Flay in November 2009 about his Thanksgiving plans, the restaurateur, author, and celebrity chef, demonstrated how he makes fajitas with leftover turkey.
Smoked Turkey Supper Salad. A main course salad with leftover smoked turkey. You'll love the dressing.
Turducken. Turducken is Cajun birdzilla, a novelty item, a real pain to cook properly, and when you're done, it is really nothing special. It's a turkey with a duck crammed into it, with a chicken crammed into it, with a stuffing, usually cornbread and andouille sausage, crammed into it. Except for the turkey's wings and legs, it is boneless, and after it is cooked, it is sliced like a giant meatloaf. Tur(key)-duck-(chic)ken. Get it? My advice? Don't bother. But if you have to try, here's how to do it properly.
...more to come (to be notified when new recipes and other articles are published, be sure to subscribe to our free, spam free, email newsletter "Smoke Signals").