Barbecued chicken recipes

Waimarino Bulletin, Volume 6, Issue 271, 24 January 1989, Page 14

Barbecued chicken recipes

Barbecues are a great way to ensure that the kitchen workload is spread throughout the family and they also provide an ideal opportunity to teach the first simple cooking lessons to the younger members of the family. There is far less worry about endless mess on the bench because marinades can be mixed in a screw-top jar, cooking can be carefully supervised out-of-doors, and even if ihe result bears more resemblance to a burnt offering than a cordon bleu meal it hardly matters when you've enjoyed the fun of cooking together. Encourage the children to plan the menu ahead of time and to ensure that all of the recipe ingredients are in the cupboard. The recipes are ideal for use with any cuts of chicken and for foolproof results why not partially cook first by microwaving on medium for 4-5 minutes per 500g or baking at 190 degrees Celsius for 10-15 minutes. Glazed Chicken Wings lkg chicken wings 1 packet french onion soup mix Half cup tomato sauce Half cup chicken stock or dry white wine Place soup mix, tomato sauce and chicken stock into a screw top jar and shake well. Place chicken wings into a large bowl and pour over the marinade (the tomato mixture). Stand in fridge for at lcast one hour before cooking. Brush or spoon the marinade over the chicken as it cooks. To test if the chicken is cooked pierce with a fork at the thickest part and the juices should run clear. Hawaiian Barbecued Chicken 500g chicken pieces Half cup pineapple or orange juice 2 tablespoons cooking oil Half teaspoon ginger Place fruit juice, cooking oil and ginger into a screw top jar and shake well. Continue as in recipe for Glazed Chicken Wings.