Bug Juice Chicken Recipes

JUNE-BUG PUNCH

Steps:

• Stir ginger ale, sherbet, grenadine, and orange juice together in a pitcher or punch bowl until smooth.

BEETLE JUICE

Steps:

• In a large saucepan over medium heat, dissolve sugar in water. Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well.

BUG JUICE CHICKEN

Steps:

• Pre-heat oven to 375 degrees 1) Whisk soy sauce, lemon juice and spices together in a measuring cup or small bowl. 2) Rinse and pat dry chicken parts, then arrange in a baking pan. 3) Pour soy sauce mixture over the chicken and flip the parts twice. 4) Bake skin side up for approximately 45 minutes (or until internal temperature reaches 165-degrees), basting twice.

CHERRY BUG JUICE

Steps:

• For the simple syrup: Bring the sugar, lemon zest and 1 cup water to a boil in a small saucepot. Allow to simmer until the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer and stir in the lemon juice. Allow to cool to room temperature, then refrigerate to chill for at least 1 hour.
• For the bug juice: Place the cherries in a blender with the lemon simple syrup. Blend on high speed until the cherries are completely pulverized. Pour the mixture through a fine-mesh strainer.
• Combine the cherry juice with 3 cups water in a large pitcher. Serve over ice.

THE BEST BUTTER INJECTED CHICKEN

Steps:

• In your mixing bowl, thoroughly combine melted butter, apple juice, brown sugar, and garlic powder to make the butter sauce.
• Keep a little extra brown sugar and apple juice handy - you'll see why later! Insert the flavor injector into the sauce making sure the perforations are completely submerged.
• Pull back the plunger and fill the injector with the sauce.
• To inject chicken, insert the needle into the drumsticks and wings and slowly push it into the opposite side, careful not to breach the skin.
• Inject the sauce slowly until you start to feel pressure pushing back.
• As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavors.
• You don't want to go too fast or the built up pressure will cause the the butter injection marinade to squirt out at you.
• Using the same method, inject the chicken breasts in several locations across the breast.
• Season both sides of each chicken with your dry rub.
• Add as much (or as little!) as you like, to taste.
• Then, sprinkle on some of that extra brown sugar I mentioned earlier and massage it into the skin to give it a crisp and delicious flavor.
• You can learn this easy recipe for the absolute best chicken rub for smoking.
• There's nothing better than smoked meat - so we are going to stick these birds on the grate and smoke at about 230 degrees.
• Once they have cooked for about 45 minutes, put some of the extra apple juice in a spray bottle and mist the chickens one time to keep them moist during the smoking process.
• Cooking times will vary while smoking, so you are going to need to rely on your meat thermometer here.
• You are going to want to keep them cooking low and slow until you reach an internal temperature of 175 degrees.
• Insert your meat thermometer into the breast meat for the most accurate temperature reading.
• Once they have finished cooking, remove the chickens from the smoker and allow the birds to rest for a few minutes. Carve and enjoy!

BUG JUICE

Steps:

• Combine the grape and raspberry apple juice and chill. Using the mixed juice, fill ice cube trays and put 1 blueberry in each compartment. Just before serving add the soda to the fruit juice and the ice cubes.

BUG JUICE CHICKEN

Steps:

• The first time I prepared this, I made two batches using eight thighs. Just for science, I marinated half using the original recipe, which relies heavily on the spice rack, and the other half using fresh onion, garlic, ginger and a mix of fresh and dried herbs and spices.