Bbq Chicken Oamc Recipes

Steps:

• For the dough: Combine flour, baking powder, sugar and basil.
• Add milk powder to water and stir until dissolved, add to dry mixture.
• Add eggs and melted butter and mix well.
• Set aside while making the filling.
• For the filling: Cook onions in butter over medium heat until onions are tender.
• Add chicken and mushroom pieces and cook 2 minutes.
• Remove from heat and stir in barbecue sauce and cheese.
• Divide dough into 4 pieces and roll out into 8 inch circles.
• Place 3/4 cup - 1 cup of filling in each circle.
• Fold dough in half and seal edges tightly.
• Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
• For OAMC: Cool and freeze at this point.
• Defrost in the oven or microwave before serving.
• Serve warm with extra barbecue sauce to dip if desired.

Steps:

• Place chicken breasts in gallon sized Ziploc bag, add marinade ingredients (ginger, bay leaf, apple juice, apple cider vinegar, onion flakes) and freeze.
• On a separate bag, mix ingredients for sauce (brown sugar, chili powder, salt, pepper, Dijon mustard, chili sauce, soy sauce, apple cider vinegar). Freeze.
• Thaw chicken and sauce.
• Remove chicken from marinade & discard marinade.
• Heat large frying pan with 2 teaspoons oil over high heat.
• Brown chicken for 2-3 minutes per side.
• Add sauce, reduce heat to low, and simmer, uncovered, for 5-7 minutes.

Steps:

• Place all ingredients in a bag and remove excess air.
• Mix insides to distribute liquid and seasoning throughout.
• Freeze.
• Defrost overnight in fridge.
• Crock Pot Method.
• Cook on low 3 1/2-6 hours.
• BBQ Method.
• Skewer and cook on grill about 3-5 minutes each side.
• Serve with vegetables, baked potato, fries, salad, or other.

Steps:

• Combine all ingredients (except cheese & corn muffin mix into gallon freezer bag.).
• Thaw. Add chicken thighs, green pepper, onion & BBQ sauce to crockpot.
• Cover & cook on low for 4-6 hours until chicken is thoroughly cooked and onions & peppers are soft.
• Shred chicken m& return to crockpot. Cover with cheese.
• In a bowl, prep corn muffin mix according to directions. Pour corn muffin mix into crockpot.
• Add lid & cook on "high" setting for one hour or until cornbread is cooked completely.

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Combine the first five ingredients in a gallon ziploc bag.
• Add Chicken.
• Refrigerate for at least four hours to overnight, or you may put in the freezer for later use.
• If freezing, take out the night before you plan to use to thaw.
• Spray a grill with Pam, and prepare the grill.
• Grill the chicken approximately 8 minutes on each side, or until juices run clear.
• enjoy!

Steps:

• For immediate cooking: Preheat oven to 350º.
• Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To cook from the freezer: Thaw in the refrigerator.
• Preheat the oven to 350º.
• Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.