Poultry
| Lemon Herb Chicken | Polynesian Chicken |
| Pineapple Glaze | Chicken Shish Kabob |
| Coming Soon | Coming Soon |
Submitted by: Codi
| ½ Cup Fresh Lemon Juice | 1 ½ Tsp. Crushed Sweet Basil |
| 2 Cloves Garlic (crushed) | 1 Tsp. Paprika |
| 1 ½ Tsp. Onion Powder | Grated Rind of 1 Lemon |
| ½ Tsp. Crushed Thyme | 2 Tsp. Salt |
| 1 Cup Oil | 1 Cut-up Frying Chicken |
Combine all ingredients and pour into plastic bag. Add chicken and marinate for 6-8 hours in refrigerator, turning occasionally. Remove from refrigerator 1 hour before grilling. Place chicken on grill, skin side up. Cook for 20-25 minutes, basting often with marinade. Turn, cook for 20 minutes longer. Serve immediately. Yields 6 servings - Cooking Time: 45 Minutes - Method: Low
Submitted by: Codi
| 2 (2 lb.) Split Broilers | ½ Cup Oil |
| 2 Tsp. Salt | ½ Tsp. Pepper |
Brush chicken with oil and season with salt and pepper. Place on grill with bone side down. Grill slowly. Turn after 20-25 minutes and cook about 20 minutes longer. Meanwhile make the below listed glaze. Yields 4 servings - Cooking Time: 1- 1 ½ hours - Method: Low
Submitted by: Codi
| 1 Cup Crushed Pineapple, drained and reserve ¼ cup syrup | 2 Tbs. Lemon Juice |
| 2 Tbs. Prepared Mustard | ½ Tsp. Salt |
| 1 Cup Brown Sugar | * |
Combine ingredients, brush both sides of chicken with glaze and broil about 10 minutes more or until tender. Turn and baste with glaze. Serve extra glaze with chicken.
Submitted by: Codi
| 4 Chicken Breast Halves, Boned and cut into 1 ½ inch pieces | 1 Green Pepper, cut in 1 inch pieces |
| 1 Zucchini Squash sliced and parboiled | 1 Cup Soy Sauce |
| ½ lb. Mushrooms | 1 Small can Pineapple Chunks, reserve juice |
Combine all but pineapple chunks (include the pineapple juice). Marinate for 8-12 hours in refrigerator. Thread chicken, pineapple, mushrooms, and bell pepper alternately on skewers. Grill over medium fire for 6-8 minutes on each side or until done.
