Patio Chicken Recipes

Steps:

• Melt garlic butter and base chicken with it make sure chicken is covered in butter.
• Add all dry ingredients into a bag and put chicken in bag and shake so chicken is well coated.
• Bake for 15 min@ 400.
• Remove chicken from oven and brush Mayo all over chicken and put oven at 300 and bake for another 1hr.

Steps:

• Combine marinade and mix well.
• Place chicken in baking dish or in a ziplock bag
• Add marinade.
• Marinade 2 hours in fridge, turning every 1/2 hour.
• Place chicken on grill and baste frequently with marinade.

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Steps:

• Sprinkle chicken with salt and paprika.
• In a dutch oven, saute chicken in butter until golden on all sides.
• Sprinkle with cinnamon and clove and pour on orange juice.
• Simmer, covered, until chicken is fork tender.
• Cut lemon and orange into 10 wedges each.
• Peel avocado in half and cut each half into 5 long slices.
• Arrange chicken on a heated platter and garnish with avocato, lemon and orange to squeeze over chicken as desired.
• Degrease sauce and serve on the side.