Chicken Saute. Grilled Teriyaki Chicken Wings Ingredients: 1 cup apricot preserves 1 bottle (16 ounce) KC Masterpiece® Honey Teriyaki Marinade 4 packages Tyson® Chicken Wingettes 1 bottle KC Masterpiece® BBQ Seasoning 1 package of Kings Hawaiian® Dinner Rolls (12 per package) To create the apricot teriyaki marinade, mix 1 cup of apricot preserves with 2 cups KC Masterpiece® Honey Teriyaki Marinade. Place the Tyson® chicken wing sections into a GLAD® food storage bag. Pour the apricot teriyaki marinade over the wings so they are completely covered. Marinate in the refrigerator for at least an hour and a half. Build a charcoal fire with Kingsford® charcoal for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. While the grill heats, remove the chicken from the marinade and lightly sprinkle with KC Masterpiece® BBQ seasoning. Once the grill has reached 450 degrees Fahrenheit, put the chicken on the void side of the grill.
View More Recipes. Chicken Saute. Grilled Buffalo Chicken Sandwiches with Blue Cheese Coleslaw Ingredients: 8 Tyson® boneless skinless chicken thighs 1 bottle KC Masterpiece® Buffalo Marinade 2 packages Kings Hawaiian® Mini Sub Rolls (4 per pack) Blue Cheese Coleslaw 1 cup pre-shredded coleslaw with carrots 1/2 cup crumbled blue cheese 1 cup of Hidden Valley® Original Ranch® Dressing Trim all fat from the thighs. Then, lightly pound the thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch. Place the thighs into a GLAD® food storage bag and pour in the KC Masterpiece® Buffalo Marinade until it coats the thighs. Marinate in the refrigerator for a minimum of 1.5 hours. While the chicken is marinating, you can prepare the blue cheese coleslaw. Build a charcoal fire using Kingsford® charcoal for indirect grilling, by situating the coals on only one side of the grill, leaving the other side void.
Assemble sandwich on the Kings Hawaiian® Mini Sub Rolls. Makes 8 servings View More Recipes. Chicken Saute. Garlic & Herb Chicken Sauté Ingredients: 1 cup KC Masterpiece® Garlic & Herb Marinade, divided 1 pound boneless, skinless chicken*, cut into strips 1 tablespoon vegetable oil 6 cups assorted fresh vegetables, cut into bite-size pieces (i.e., broccoli florets, sliced mushrooms and carrots, chopped onion and bell pepper)** Hot cooked rice Place chicken in bowl and add 1/2 cup marinade; stir to coat.
Marinate in refrigerator for 10 minutes. Heat oil in large nonstick skillet over high heat. Stir in vegetables and sauté until crisp-tender, about 7 minutes. *also tastes great with strips of lean pork. **for a quick & easy version, substitute 6 cups assorted frozen vegetables; cook as directed above. Makes 4 servings View More Recipes. Mahogony Chicken. Mahogany Chicken Ingredients: 3/4 cup KC Masterpiece® Original Barbecue Sauce 1 whole broiler-fryer chicken (about 3 pounds) 2 cloves garlic, thinly sliced 1 tablespoon distilled white vinegar 1 tablespoon vegetable oil Loosen skin from chicken: Starting at neck end, slip fingers between skin and flesh and work them toward tail end to loosen skin over one side of breast.
With entire hand underneath skin, free skin from leg, leaving attached at tip of drumstick. Repeat for second side. Using hands, coat chicken between skin and flesh with 1/2 cup barbecue sauce and all garlic, distributing evenly. Tie legs together; place breast side up on roasting rack. Recipe only gluten free when made with all gluten free ingredients.
Makes 4 to 6 servings. View More Recipes. Chicken Satay. Garlic & Herb Chicken Satay Ingredients: 1 bottle KC Masterpiece® Garlic & Herb Marinade, divided 3 tablespoons chunky peanut butter 1 tablespoon brown sugar 1 tablespoon water 1/8 teaspoon each ground cumin & ground red pepper 1-1/2 pounds boneless, skinless chicken, cut into strips 8 skewers* Combine 1/3 cup marinade with peanut butter, brown sugar, water, and spices; whisk together and reserve. Combine chicken strips with remaining marinade for 30 minutes, up to 1 hour. *If using bamboo skewers, soak skewers in water 30 minutes before use. Recipe only gluten free when made with all gluten free ingredients. Makes 4-6 servings. View More Recipes. Island Chicken. Caribbean Island Chicken Ingredients: 1 bottle (16 oz.)
KC Masterpiece® Spiced Caribbean Jerk Marinade, divided 1/3 cup frozen pineapple juice concentrate*, diluted with 1/3 cup water 4-6 boneless, skinless chicken breast halves 3 cups cooked rice 1 can (15 oz.) black beans, drained and rinsed 1 can (11 oz.) corn, drained 1 red bell pepper, diced 1/2 cup cucumber, peeled, seeded, and diced Combine 1/3 cup marinade with pineapple juice mixture; reserve. Combine chicken with remaining marinade for 30 minutes, up to 24 hours. Discard excess marinade and broil both sides of chicken until meat reaches 160°F. Serves 4-6. *May substitute frozen orange juice concentrate View More Recipes. Teriyaki Chicken. Mushroom Teriyaki Chicken Ingredients: 1 bottle KC Masterpiece® Honey Teriyaki with Sesame Marinade, divided 1-1/2 pounds boneless, skinless chicken breasts 1/2 pound sliced mushrooms 1 tablespoon butter hot cooked rice Reserve 1/2 cup marinade and set aside.
Marinate chicken in remaining marinade 30 minutes, up to 12 hours. In skillet, sauté mushrooms in butter over medium-high heat 5 minutes, or until most liquid has evaporated; stir in reserved marinade. Remove chicken from marinade, discarding excess marinade and place in a single layer in shallow baking dish. Makes 4-6 servings. View More Recipes. California Chicken Pizza. California Chicken Pizza Ingredients: 1/2 cup KC Masterpiece® Original Barbecue Sauce 1 - 10-inch pre-baked pizza crust 1 cup diced or shredded cooked chicken 1/4 cup thin slices fire roasted peppers or sun dried tomatoes (in oil) 1 can (2-1/4 ounces) sliced ripe olives, drained 1 cup shredded mozzarella cheese 1/4 cup chopped green onions Spread barbecue sauce on pizza crust, leaving 1-inch border around outside edge. Arrange remaining ingredients on top. Bake at 450° for 10 minutes. Makes 6 servings. View More Recipes. KC Masterpiece | Recipes. Barbecue Chicken Pizza With Alabama White Sauce.