POULTRY RECIPES from Willy's BBQ, barbecue, barbeque sauces marinades marinate grill roast broil fry all-natural clean authentic

(800)

824-9010

BEER CAN JERK	JERK WINGS	PULLED CHICKEN
TACOS/BURRITOS	GRILLED/BROILED	POACHED
WAIKIKI DUCK	SANDWICHES	FAJITAS
GAME HEN	CHILI

THERMOMETER

Make sure you have two accurate thermometers, one for your grill cover and one for meat.

Beer Can Jerk Chicken

Marinate a skinless whole young chicken in a plastic bag in the refrigerator for 2-3 day’s with one jar of Willy’s Jerk. Use a cheap 16 oz. can of beer; pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer

Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350^oF oven for 50 to 60 minutes or internal temperature of 150^oF.

For a charcoal grill, cook indirectly at 250^oF for two hours or an internal temperature of 165^oF.

TURKEY HELP LINES are manned every Thanksgiving for last minute consumer questions about cooking turkeys. Here are two classics: A trucker called with a plan to cook his Thanksgiving turkey on the engine of his truck, asking, "Will it cook faster if I drive faster?"

Jerk Chicken Wings

Rinse wings and remove wing tips. Place in a plastic bag with 1 cup of Willy’s Jamaican Jerk and refrigerate while marinating (1 to 48 hours). Grill marinated wings indirectly with the grill covered or roast at 350^oF until cooked through.

A Kentucky woman was in the doghouse when she called the help-line. While preparing the turkey, her Chihuahua jumped into the bird's body cavity and couldn't get out. She tried pulling the dog and shaking the bird, but nothing worked. She and the dog became more and more distraught. After calming the woman down, the help-line suggested carefully cutting the opening in the cavity of the turkey wider. It worked and Fido was freed!

Pulled Chicken

Marinate skinless and boneless breast in Carolina BBQ sauce for 2-3 days, or one-hour minimum. Grill, broil or bake till done. Once cooled shred the meat and add it to a pan on medium heat and add more sauce to your liking. Once the meat is heated serve with rolls and sliced sweet pickles.

Chicken Tacos or Burritos

Grill, broil or bake skinless and boneless chicken breast till done. Once cooled, shred the meat and add it to a pan on medium heat and add Fajita sauce till meat and sauce are heated.


	Grilled/Broiled Chicken Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on chiken while grilling or broiling.

	Poached Chicken a la Carolina Fill a large pot with water, leaving enough room for one chicken. Cover and bring it to a boil. Lower one chicken into the boiling water and, leaving uncovered, remove when the water returns to a boil. Cover the pot and bring water to a strong boil, add chicken back to the pot, cover it and turn off the heat. The chicken will be cooked in one hour. Discard the skin and pull the meat from the bones. Serve the meat with a bowl of Willy’s Carolina BBQ for dipping.

	Fajita Chicken Sandwich Sauté one large onion till nearly caramelized, add 2lbs of thin sliced chicken. Cook meat till done, add one jar Mexican Fajita sauce and cook till heated. Serve on a toasted baguette with cheese and lettuce and tomato.

	Grilled Waikiki Duck Marinate boneless duck breast in Willy’s Waikiki BBQ^tm for one hour. Have your grill set for high heat, place the breast fat side down and cover. This will produce a large amount of smoke but don’t be alarmed because you are rendering the fat out of the duck. After approximately 8 minuets flip the breast onto a medium heat area of the grill and brush more Waikiki sauce on. In approximately more 8 minutes, the duck will be done.

Chicken Fajita

Over high heat in a frying pan sauté about a pound of boneless, sliced or cubed chicken in two tablespoons of oil until lightly browned. Remove to a paper towel, using a spatula or slotted spoon. Sauté two sliced, medium-sized onions in the oiled pan for two minutes and add one sliced red sweet pepper. Sauté for two more minutes, add the pound of browned chicken back to the pan and stir in 1/3 cup of Willy’s Mexican Fajita^tm. Continue stirring slowly until the sauce comes to a simmer and coats the ingredients. Serve in warm tortillas, tacos, buns, rolls, or over rice or beans. wadda Fajita with chicken in a fried corn tortilla!


	Game/Cornish/Rock Hen Place hen and Willy’s Jamaican Jerk, Carolina BBQ or Waikiki BBQ^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Do not wash or rub the bits of marinade off so the hen is still thinly coated with marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 450^o F with a pan of water or slowly smoke until tender and the marinade is browned on the outside of the food.

	Willy’s Chili 2 large onions roughly chopped 6 red and green peppers roughly chopped 2 cups of stock or water 2 lbs. ground or cubed poultry 6 - 15.5 ounce cans cooked beans with liquid 1 Jar Willy’s Mexican Fajita^tm sauce Brown poultry, peppers and onions together and, if there’s a lot of liquid, drain. Add stock or water, Fajita sauce and beans and simmer for one hour or more. Serve with shredded cheese and cornbread.


	(800) 824-9010