Fall Time Chicken Legs and Cheesy Broccoli

Chicken Legs (Lightly Salt and Pepper)
–
Sauce:
3/4c Honey BBQ Sauce
1/2c Apple Butter
1/8-1/4tsp Cinnamon
1/8-1/4tsp Cayenne Powder

Lightly Salt and Pepper Legs. Grill. Mix Sauce. Brush on Sauce at end of Grilling. Eat!
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CHEESY BROCCOLI
Drizzle Olive Oil
Fresh Broccoli, cut
1/2c Water
1/2 Chicken Broth Cube, Crushed
Velveeta Cheese, Enough Cheesin to your Pleasin

Oil pan. Add in Broccoli. Then, Water and crushed Cube. Cover and Simmer til cooked nicely. Add in Cheese Cubes. Cook til Melted. Allow to cool SLIGHTLY (Helps thicken Cheese). Eat!

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Mexican BBQd Legs (Chipotle BBQ Legs) with CRISPY Seasoned Sweet Potato Fries

Chicken Legs, Skin Removed
–
Sauce:
1/3c CHIPOTLE Honey BBQ Sauce (Sweet Baby Rays)
1.5tsp Lime Juice (100% fridge kind)
1/2T Brown Sugar
1/4-1/2tsp Chipotle Powder (I did 1/4tsp)
–
Optional Marinade (I Skipped):
3T Vinegar (Optional)
1T McCormick’s BBQ Seasoning (Optional)

Optional Step (I SKIPPED). Marinade Chicken Legs: Add skinned Legs to Ziploc Bag. Add in Vinegar, shake around. Add in half BBQ Seasoning, shake. Add in other half, shake. Marinade ONE HOUR! That’s it.
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Premix BBQ Sauce (Depending on how many legs you are cooking, you may need to double the batch, or so.) Set aside. GRILL Legs (Best on Charcoal Grill, if you know how to do it correctly! Grill Tip Below.). Near end, Brush BBQ Sauce on Legs, flip. Allow to cook a minute or two. Brushing BBQ on other side. Then, flip. Cook a minute or two, allowing to caramelize.
Optional: Add 1/8tsp Cinnamon Powder to Sauce Recipe. I skipped, AND I skipped Marinade. Still was AMAZING! 
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CRISPY Sweet Potato Fries:

Sweet Potato, cut to fry size
Cold Water
–
Crisco Oil/ Deep Fryer
–
Seasoning: 
1 Beef Broth Cube, CRUSHED
1tsp Cajun Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Dried Dill Weed
1/8tsp Cayenne Powder
1/8tsp Sea Salt

Cut Sweet Potato to desired Fry Size. Place in bowl of Cold Water, place in fridge for about 20minutes. Prep Seasoning in a bowl. Gently and Quickly, Pat dry. At about 350-400, deep fry for about 6 minutes, or til LIGHTLY browned. Place onto paper toweled plate. Finish up batches. THEN, go back to first batch and RE-DEEP FRY for another few minutes. Place onto paper toweled plate and season well with Seasoning, I had leftover seasoning, so, DON’T USE ALL.

Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Prop Grill Open, using a Slightly crushed pop can, ON IT’S SIDE. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it (Unless applying Sauce and Thickening the Sauce, that’s more flipping). Cook til Thermometer reads correct temp. 

Sweet Chipotle Legs with Grilled Asparagus and Toast

Great for Chicken or Turkey Legs, Wings, Breasts, etc.

Marinade (1hr)(6 legs):
1T McCormick’s Montreal Steak Seasoning
3-4T Lime Juice (100% fridge kind) (I do 3!)
4 sm. Garlic Cloves, slivered

Sauce:
2T Chipotle Pepper in Adobo, minced
1.5T Lime Juice (100% fridge kind)
2T Brown Sugar
1/16tsp Sea Salt

Premix Sauce, set aside til use.
In Ziploc Bag, marinade Chicken 1 hr. BEST ON CHARCOAL GRILL!
Cook Legs. Last few minutes cooking, Brush on Sauce! Cook a minute or two, flip, brush more Sauce, cook a minute or 2… Right before serving, I brush any Sauce left, onto Chicken.
Served with Grilled Asparagus and Toast. Sprayed with Butter Flavor Spray (Or use Butter), seasoned with Salt, Pepper, (Garlic Optional). Wrapped in foil. Grilled.
We don’t even season Toast, but, you can Brush LIGHTLY with Seasoned Butter or Olive Oil (Garlic Powder, Sea Salt, Pepper, Optional: Butter Flavor Seasoning). Brown each side on Grill.
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Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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Lemon Chicken Legs / Wings

Great for Chicken or Turkey Legs, Wings, Breasts, etc.

Marinade (1 hr)(6 legs):
1-2T White Vinegar
2T (Pick ONE): McCormick’s Montreal Steak OR Tay’s Chick Rub

Sauce:
3T Lemon Juice (100% fridge kind)
1/4c Lemon Curd OR Pineapple Marmalade (I used Curd!)
1T Honey
1/4tsp Mustard Powder
1/8tsp Dried Mint
1/8tsp Curry Powder

Marinade Chicken. BEST ON CHARCOAL GRILL! Cook Chicken. Toss with Sauce.
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Not grilling?: Marinade Chicken in Ziploc Bag, for 30minutes. Add 1/2T Olive Oil, toss around. Then, toss with 1/2T -1T Flour (I add half, toss. Add other half, toss.). Marinade another 30minutes in fridge. Butter Flavor Cooking Spray pan. Bake, uncovered, at about 425-450 for 18minutes, flip, bake another 12-18minutes, or til juices run clear. Toss with Sauce (Or brush on half way)
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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Parmesan Crock Pot Chicken – Serve over Mashed Taters N Vegis, Rice N Vegis, or Noodles. Many uses!

Use with Chicken Breasts (As I did), Wings, Legs, Steaks, Pork, Turkey, etc.

4-6 Frozen Chicken Breasts (From 3lb bag)
1/2c Alfredo Sauce
1/3c grated Parmesan Cheese (Store shelf kind)
1 Chicken (Or Beef) Broth Cube
1/2c Water
1tsp Garlic Powder
1/4tsp Black Pepper
1/2tsp Dried Oregano
1/2T Greek Seasoning (McCormick’s Gourmet)
Optional: 1/3T Butter (I skip)
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Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low for 4-6 hours. Optional to cut up Chicken. I turn my to warm for about 5-10minutes to thicken some.
Can also Butter Flavor Cooking Spray/Butter Baking Pan. Mix rest, together. Pour over Chicken. Bake.
Serve Alone, or, over/with:
-Shred up. Top with Cheese of Choice (Mont. Jack, Moz., Swiss), melt. Use for Sandwiches, on Gyros, etc.
-Vegis (Sautee/Steam/Cook): Onions, Broccoli, Carrots, Peas
-Rice (Cooked in Broth) mixed w/ Vegis: Carrots, Peas, Broccoli (Photo)
-Noodles (Cooked in Broth)
-Mashed Potatoes mixed w/ Vegis: Carrots, Peas, Broccoli, Chives (opt.)

Tay’s Sesame BBQ Sauce

1/4c Kraft Toasted Sesame Seed Dressing
2T Teriyaki Sauce
1/3c Sweet Baby Ray’s HONEY BBQ Sauce (USE HONEY!)
1T Soy Sauce
1tsp Green Onions (Optional, I skipped)
1/2T Brown Sugar
–
Sea Salt
Pepper
1/2T Olive Oil
1/2T Flour

Premix Sauce. Set aside. LIGHTLY Sea Salt and Pepper Legs. Add into ziploc bag, add Oil, toss. Sprinkle in half the Flour, toss. Sprinkle in other half, toss. Fridge for about 15-20minutes. Bake 425-450 for about 18 minutes, flip. Cook another 12-18minutes, til juices run clear. Toss with Sauce. Serve.
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Tay’s Chick Rub – Tay’s Sweet Honey BBQ Recipe, as well. KILLER COMBO!

Left is Tay’s Chick Rub Precooked

Right is Tay’s Chick Rub, cooked

Tay’s Loaded Taters

Season over makes, for few uses! Try over Fries. Potato Skins. Chicken. Etc. Great for indoor cooking or Grilling!

Rub/Season:
1T Chili Powder
1tsp Brown Sugar (Optional. Depending on use.)
1/4tsp Sea Salt
1/2tsp Black Pepper
1/2tsp Mustard Powder
1/2tsp Cumin
1tsp Garlic Powder
1tsp Onion Powder
1tsp Paprika
1/8tsp Cayenne
1/2tsp Fresh Lemon Peel
1 Chicken Broth Cube, crushed to powder*
1/8tsp Celery Seed
–
White Vinegar (Depending on how cooking)
–
Flour (Depending on how cooking)
Extra Virgin Olive Oil (Depending on how cooking)

Use Rub any way you’d like. For this particular recipe, I BAKED Chicken Legs. So, I:
REMOVED SKIN FROM LEGS (Easier to do when Partial Frozen!).
I Marinaded in Ziploc Bag: 6 Legs + 1/2T White Vinegar + 1-2T Chicken Rub (I skipped Brown Sugar for this particular recipe). Marinade 20min.
Add 1/2T Olive Oil to bag, toss around. Sprinkle in half of 1/2T Flour in the bag, toss. Add other half, toss. Set in fridge for about 20 minutes.
Butter Flavor Cooking Spray baking pan. Bake, uncovered, at about 425-450 for 18minutes, flip, bake another 12-18minutes, or til juices run clear.
I tossed cooked Chicken with Tay’s Sweet Honey BBQ Sauce (Recipe below)!

If Grilling: Marinade 1hr. in Ziploc Bag: 6 Legs + 1/2T White Vinegar + 1-2T Chicken Rub. Grill. Eat alone, or, Optional, to toss with Sauce (BBQ, Buffalo, etc.)
Also, try the Rub Recipe for Tay’s Loaded Taters!

NOTES: Brown Sugar: If I’m doing a BBQ Chicken, or Sauce Toss, I skip Brown Sugar. Usually only use if just doing Season with Oil/Butter. Also, USE the crushed Chicken Broth Cube. Lots of famous seasons contain Meat Flavoring/etc. It’s GREAT!
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*** *** Tay’s Sweet Honey BBQ *** ***
3/4c Sweet Baby Ray’s HONEY BBQ
2T Honey
1/2T Brown Sugar
A lil shy of 1/4tsp Ginger Powder
1/8tsp Garlic Powder
1/4tsp Pepper
1/4tsp Chili powder
1/4-1/2tsp Lemon Juice (100% Fridge kind)(I did 1/4)

(Optional to Marinade Chicken, Either: 1-2T Vinegar + 1T McCormick’s Montreal Steak Seasoning … OR… Above Tay’s Rub Idea)
Premake Sauce. Set aside til use. Cook Chicken. Toss COOKED Chicken with Sauce. Then, serve.

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Tay’s Thai Buffalos (Quick Easy Sweet and Spicy Sauce – Chicken Legs, Chicken Breasts, Dipping Sauce, etc.)

A GREAT Wing/Leg Sauce! Cooked Chicken Sauce. Or Dipping Sauce… Endless Options, for this EASY TO MAKE Recipe.

Optional Chicken Marinade (1-4 hours- Optional! I’ve also done Brush White Vinegar + Good Sprinkle McCormick’s Steak Seasoning-Marinade 1hr.):
1/2c Coconut Milk
1tsp TO 1T Lemon Juice (Fridge Concentrate Kind)
1/4tsp Red Pepper Flakes
1/8tsp Sea Salt (Or to desire)

– TAY’s Thai Buffalo Sauce (Just equal parts of 2 ingredients!):
1/4c Louisiana Hot Sauce (Store Brand!)
1/4c Sweet Thai Chili Sauce

Marinading is optional. Depends on my laziness. Tastes great both ways.
– Cook Wings (Best on Charcoal Grill). Toss with Sauce.
– Easy Breezy: NO MARINADING! Boil Chicken (With ONLY enough water to cook it). Once done, drain well. Pour Sauce over.
– Cut up Chicken, Cook in Skillet, Top with Sauce. Eat! Alone. over Rice, or Vegis.
– Use as dipping sauce for Moz. Sticks, Wings, Egg Rolls, etc.
EAT!
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Tay’s Wasabi Orange Legs

Marinade (For About 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Toss Chicken with Sauce BELOW. Eat!

Tay’s Wasabi Orange Sauce:
1/2c Orange Marmalade
2T Soy Sauce
1/2tsp Sesame Seed Oil
1tsp Wasabi PASTE
1/4tsp McCormick’s Dried Orange Peel
1/4tsp Ginger
1/4tsp Garlic Powder
1/8tsp Sea Salt

PREMAKE Sauce about 1 hr prior. Set aside (I did in room temp.).
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Notes: ABOVE WAS SERVED WITH SWEET POTATOES STUFFED WITH CHIPOTLE BLACK BEANS. Sauce can be used for Legs, Wings, Breasts, Sauteed Vegis, even to Cook and throw into Egg Rolls with a Slaw: Sliced Radishes, Onions, Cucumber mixed with a little Sour Cream.
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tTt’s Trailer Trash Legs (BEST Buffalo Chicken)

Leg Marinade (For about 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Mix sauce in large bowl. Toss chicken with Sauce. Eat!

tTt’s Buffalo Sauce (For about 7 legs):
1/3c Buffalo Sauce (I use store brand)
1/3c Louisiana Hot Sauce (I use store brand)

* Notes: Works for Legs, Wings, Chicken Breasts, all other Chicken Types. Vegatarian/Vegan Option: Bake Cauliflower, seasoned with Montreal. Toss with Sauce.
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Woo Woo Chickin Chickin Woo Woo Chicken Legs (Mustard Legs and EASY BBQ Legs)

Legs
White Vinegar
McCormick’s Grill Mates Montreal Steak Seasoning

Quickly brush White Vinegar onto Chicken. Sprinkle each side, lightly, with Steak Season. Allow to Marinade 30minutes. (Good time to start the charcoal grill)
Grill Chicken til done. Brush with sauce. Lay sauce side face down. Allow to thicken some, as you brush other side with sauce. Flip again, allow to thicken 1 minute or two.

BBQ:
Do above marinade and cooking instructions. Brush with favorite Honey BBQ Sauce.
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“Mr. Mustard Legs. On My Plate. With the Fork!”

Mustard and Honey Sauce:
2T Honey Mustard Sauce
2tsp to 1T Dijon Mustard (I did 1T)
1tsp Honey
1/8tsp Lemon Juice (Concentrate kind)
1/2 Paprika
1/4tsp Chili powder
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In foil: Potatoes: Microwave potatoes about 4minutes. Halve them. Spray with Butter Flavor Cooking Spray (Or brush melted butter). Season with Garlic Powder, Pepper, and Cheese and Garlic Season (Fleet Farm). Wrap in foil. Serve with tTt’s Tater Topper (Sour Cream, REAL Bacon Bits, Chives).
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Haba-Pineapple Sauce (Habanero Pineapple Sauce / Wings)

BEST SWEET & SPICY Sauce! Better than Dominos Habanero Mango Wings!
1tsp fresh Habanero, minced (Use gloves)
1/3c Pineapple Preserve
1/4c Louisiana Hot Sauce
1/2T Butter, softened/melted
1/2tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Onion Powder

Mix Sauce. Allow to set some. Use as sauce. Top over/ cook with chicken. Endless ideas.
Wings: BEST ON GRILL!!! Grill wings. Add to bowl, add sauce. Toss. Enjoy.

Peach, Mango, etc. Preserve can be used… But, I had Pineapple from another recipe, so used that. Won’t look back… Very delicious!
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Quicky Buffalos (LOW CARB LOW CAL Buffalo Wraps)

Forgot Photo (So tasty, making tomorrow. So, photo soon).
Sauce can also be used on grilled chicken and wings/legs!

2lb Chicken Breast (Frozen)
1/2c Store Brand Buffalo Sauce (Not Franks)
1/2c Louisiana Hot Sauce
2 Celery Sticks, sliced
To taste, Carrots cut matchstick, chopped up
1/2 larger Onion, chopped
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Shells of choice: Softshells (My fav.), Hardshells, Egg Rolls, Cabbage Leaf Rolls*
Toppings (Optional): A SMIDGE of Ranch, Lettuce, Roma Tomatoes, Shredded Mexi Cheese, minced Jalapenos

Boil frozen chicken, in water, til cooked. Remove and shred. Mix well, first 5 ingredients (I do in pan, on stove top, over low heat to keep warm). Top shells. Add toppings.

*(Boil cabbage leaves to soften for easy rolling, if using) Toppings I use: Smidge of ranch, cheese, lettuce. That’s it. Also, you can choose to Butter Flavor Cooking Spray Skillet. Brown all sides of wraps (Softshells, Egg Rolls). We refrigerate extra meat, for quick lunches. Or we roll in egg rolls or softshells, fry them in butter spray on skillet. Lay onto plate (Sometimes sprayed to prevent sticking). Place in freezer. Once frozen, add to Freezer Bag. Microwave to cook.
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FOR-GET ABOUT IT! Legs (Italian Chicken Legs)

10-12 Chicken Legs
1 Italian Season Packet
1/4-1/2 tsp Red Pepper Flakes
1T TO 1.5T Corner Market Sun Dried Tomato Seasoning*
1 tsp Corner Market Sweet Pepper and Onion Seasoning*
Few Good Splashes of Red Wine Vinegar
–
Butter (To rub pan + 1T sliced)
Grated Parmesan Cheese (Store Shelf Kind)

In a ziploc bag, add first 6 ingredients. Mix around. Marinade 4, or so, hours. Butter a pan. Slice thin slices of butter (About 1T worth) and lay around bottom of pan. Pour the chicken right into the pan, on top of butter. Sprinkle LIGHTLY with Parm. cheese. COVER with foil and bake for 25minutes. Flip chicken, bake UNCOVERED about 20minutes. Remove from oven, flip chicken once more, and allow to set a few minutes. Photo is from reheated leftovers (Forgot fresh photo)… And it still is juicy and delicious!
*Seasoning is from Fleet Farm.
*Grilling Optional!

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Buffalo Chicks (Buffalo Chicken Bites)

Sauce can also be used on Legs and Wings!!!

1 lb., or so, Frozen Chicken Breasts
2.5tsp Corner Market’s Sweet Pepper & Onion Seasoning *See Notes
— Throw Chicken into ziploc bag. Add season and allow to thaw, marinading.
–
1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2 Eggs, Beaten
Batter Mixture:
2/3 TO 1c Cornstarch
1/2 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
1/8 tsp Sea Salt
1/2 tsp Onion Powder
1/2 tsp Paprika
Sauce:
1/2c Louisiana Hot Sauce
2T Butter (I used Salted)
1T Honey

Preaheat oven 350. Thaw chicken with Sweet Pepper and Onion Seasoning *See Notes. Cut chicken into pieces. Mix batter ingredients, lightly toss chicken. Beat eggs, pour over. Lightly toss. Heat oil in skillet. Brown chicken. Place into baking dish. Evenly spread sauce. LIGHTLY toss. Bake 15minutes, LIGHTLY toss. Bake another 15minutes.
Notes: Corner Market’s Sweet Pepper and Onion Season was found at Fleet Farm. Has a sweet taste.
Also check out our others: BBQ Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks MORE CHICKS TO COME!!! Check back!!!

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