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This simple recipe produces chicken that is extremely juicy with crispy skin. Absolutely delicious! Ingredients: 1 cup olive oil 1/2 cup lemon juice 2 tablespoons minced garlic 1 tablespoon lemon zest 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1 tablespoon chopped parsley Pinch crushed red pepper 2 Cornish game hens, about 1 1/4 pounds each 1 teaspoon salt 1/2 teaspoon fresh ground white pepper Directions: In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside. Spatchcock the Chicken Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9 by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least

There's nothing quite like the dark, juicy meat of a chicken leg or thigh. The extra fat found in these parts keep the meat moist, making it a forgiving cut to throw on a grill. Directions: Season chicken pieces with oil and All-Purpose Rub Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire . You can add wood chunks or chips to the coals after the grill is heated. When the grill is ready place the chicken pieces directly over the coals skin side down. After 5-8 minutes move the chicken to the coal-free side of the grill and cook for 15-20 minutes with the lid closed. The internal temperature of the chicken should be about 180 degrees when ready. If still not done after 20 minutes place the pieces that still need the skin crisp over direct heat and cook all pieces for an extra 5 minutes. Let rest for 5 to 10 minutes.

If your looking for a grilled chicken dish that is packed full of flavor, quick, easy and healthy look no further. Ingredients: 4 bricks, each wrapped in aluminum foil; oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained 2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each half 6 to 8 ounces) 1 teaspoon coarse salt 1 teaspoon cracked black peppercorns 1/2 to 1 teaspoon hot red pepper flakes 1 tablespoon chopped garlic 1 tablespoon chopped fresh rosemary Juice of 1 lemon 1/4 cup extra-virgin olive oil Directions: 1. If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosem

Roasting a whole chicken with a rotisserie on your grill is a good way to cook the chicken evenly, giving it a golden color as it turns. With a grill (charcoal or gas), a rotisserie kit, and a chicken, you can achieve a much tastier meal at home than available at most grocery stores. Ingredients Whole Chicken (4 to 6 pounds) Extra Virgin Olive Oil 2½ teaspoons kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon paprika 1 teaspoon garlic powder Directions Brine the chicken. This step isn't mandatory but will add additional moisture. Truss the bird. Alton Brown demonstrates how to truss in this video is here . Rub the Chicken with extra virgin olive oil, salt, pepper, paprika and garlic. Coat the entire Chicken and work the seasonings well into the meat. Set the grill up for indirect cooking at 400 degrees F (204 degrees C). Place a drip pan on the grill with about 1/2 inch of water to add moisture. When ready to cook, skewer the Chicken lengthw

Healthy it ain't! Chicken Fried Bacon is the newest fad in fatty foods, courtesy of Frank Sodolak at Sodolak's Original Country Inn in Snook, TX. Texas Country Reporter Bob Phillips stops by for a taste. Genius!

Here is a recently discovered classic baked chicken recipe from the Three Stooges that also includes the use of popcorn as a stuffing... imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try. 4 - 5 lb. Chicken 1 cup melted butter 1 cup stuffing (Pepperidge Farm is Good.) 1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper to taste Preheat oven to 350 degrees. Brush chicken well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's butt blows the oven door open and the chicken flies across the room, it's done. The Three Stooges were geniuses! More classic recipes by the Three Stooges can be found here !