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Recipes for Chicken Dishes

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HONEY-PINEAPPLE BARBECUED CHICKEN

1 cup KEN DAVIS BAR-B-Q-SAUCE
2 tablespoons honey
3 pounds chicken pieces
1/2 cup crushed pineapple

Preheat broiler. Mix KEN DAVIS BAR-B-Q-SAUCE and honey. Divide the sauce approximately in half. Dip chicken pieces into one half of the sauce, and arrange them meaty sides down on broiler pan. Broil for 10 minutes; turn chicken over. Baste with sauce; broil 10 minutes longer.

Meanwhile, mix the pineapple with the remaining half of the sauce. When the chicken is done, turn the broiler off and top the chicken with the pineapple mixture. Let stand under hot broiler 5 minutes to glaze.

6 servings

BARBECUE CHICKEN AND DUMPLINGS

3- to 3 1/2-pound chicken, cut up
2 celery stalks with leaves, sliced
1 medium carrot, sliced
1 small onion, sliced
1 bay leaf
1 teaspoon salt
4 cups water
1 cup KEN DAVIS Bold 'n Spicy BAR-B-Q-SAUCE
1 package (10 ounces) frozen mixed vegetables for stew
Dumplings (below)

Place chicken, celery, carrot, onion, bay leaf, salt and water in a Dutch oven. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Stir in KEN DAVIS BAR-B-Q-SAUCE. Heat to boiling. Stir in vegetables. Heat to boiling, then top with Dumplings. Remove bay leaf before serving.

5 Servings

Dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Mix flour, baking powder and salt in medium bowl. Cut in shortening using a pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 10 spoonfuls onto hot chicken and vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

HEARTY CHICKEN MINESTRONE

6 cups water
1 can (15 ounces) great northern beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
2 celery stalks with leaves, sliced
1 packet (1 ounce) onion soup mix
2 boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup KEN DAVIS Bold 'n Spicy BAR-B-Q-SAUCE
1/2 cup uncooked elbow macaroni
1 small zucchini, sliced
1/2 cup grated Parmesan cheese.

In a Dutch oven mix all ingredients except macaroni and zucchini. Heat to boiling. Reduce heat; cover and simmer 20 minutes. Stir in macaroni; cook until macaroni is just tender, about 7 minutes. Stir in zucchini; heat through. Top each serving with grated Parmesan cheese.

6 Servings

BARBECUE ORANGE CHICKEN

1 whole frying chicken, about 2 1/2 pounds
1 can (16 ounces) orange-flavored soda
1/4 cup soy sauce
1 cup KEN DAVIS BAR-B-Q-SAUCE

Heat oven to 350 degrees. Place chicken in a deep roasting pan. In a small bowl, mix orange soda and soy sauce; pour it evenly over the chicken. Brush the KEN DAVIS BAR-B-Q-SAUCE over the entire chicken. Bake 30 minutes. Brush with remaining KEN DAVIS BAR-B-Q-SAUCE. Bake 30 minutes longer.

(Recipe from Ken Lundberg of Minneapolis)

SPICY CHICKEN WINGS

Heat frozen cooked chicken wings as directed on the package. Spoon KEN DAVIS Bold 'N Spicy BAR-B-Q-SAUCE over chicken wings and heat through. Serve with extra sauce on the side for dipping.
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