Grilled Tabasco Chicken Recipes

Steps:

• Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
• Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
• Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes. Turn the legs over, and cook for about 10 minutes on the other side. Turn them again, and cook them skin-side down for 10 minutes more.
• Take the legs off the heat to rest for 5 minutes before serving.

Steps:

• Rub each piece of chicken with a little Tabasco sauce.
• Heat the oil in a frying pan and brown the chicken on all sides.
• Remove chicken from the pan.
• Saute the onion, celery, parsley, chives, garlic, green pepper, salt and pepper for five minutes.
• Add the mushrooms and cook for another five minutes.
• Stir in the tomato paste, water and 1/2 teaspoon Tabasco sauce.
• Mix well.
• Return the chicken to the pan, cover and cook for about 40 minutes or until the chicken is tender and juices run clear.

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
• Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
• Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.