Patio Chicken Recipes

PATIO CHICKEN

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.

PATIO CHICKEN

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.

PATIO CHICKEN

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.

GARDEN CHICKEN

Steps:

• In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
• With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
• Over medium high heat, gradually add broth, stirring constantly, until thick.
• Stir in cream and heat thoroughly.
• In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• Transfer to a greased 9x13 inch casserole dish.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

MARINATED PATIO CHICKEN

Steps:

• Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.Place beer, chicken broth, onion, green onions, butter or margarine, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.Remove from marinade, reserving marinade. Place chicken in shallow baking dish.Cover with foil and bake in a preheated 350° oven for 20 minutes.Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.