Hasty-Bake Continental Po u l t r y, Hasty-Bake Signature Recipe Chicken, Chicken on a Throne

Po u l t r y

Hasty-Bake Signature Recipe Chicken

Chicken breasts, with or without skin and bones 16 ounce bottle of Italian salad dressing Hasty-Bake Gourmet Greek or Lemon Pepper

seasoning or equivalent Soy sauce Worcestershire sauce

Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.)

Cook chicken breasts bone side down at 225 to 250ºF over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook.

Chicken on a Throne

(Smoke & Spice)

Two 31⁄2 pound whole chickens

WILD WILLY’S NUMBER ONE-DERFUL RUB 6 Tablespoons paprika

2 Tablespoons ground black pepper

2 Tablespoons salt

2 Tablespoons sugar

1 Tablespoon chili powder

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 teaspoon cayenne

INJECTION LIQUID 12 ounces beer

1⁄4 cup oil, preferably canola or corn

1⁄4 cup cider or white vinegar

2 teaspoons Wild Willy’s Number One-derful Rub

THRONE MOP (OPTIONAL): 12 ounces beer

1 cup chicken stock

1⁄2 cup water

1⁄4 cup oil, preferably canola or corn

1 Tablespoon Wild Willy’s Number One-derful Rub Two 12-ounce cans beer (no bottles please)

1⁄2 medium onion, chopped

1⁄4 cup cider or white vinegar

4 garlic cloves, minced

The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.

With a kitchen syringe, inject about 1⁄2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 Tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220ºF.

Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes. While you wait, open the 2 beer cans and drink half–and only half–of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.

If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.

Transfer the chickens to the Hasty-Bake. Cook for approximately 2 to 3 hours, mopping every 30 minutes or so. When the chickens are done, the legs will move freely and the internal temperature should be 165ºF.

Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.

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