Category: Chicken

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

  • 4 boneless, skinless chicken breasts (maybe try boneless thighs?)
  • Thinly sliced ham
  • Sliced Swiss cheese
  • EVOO (I use Meyer Lemmon from OWO co.).

Glaze & Dipping Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, lemon pepper to taste

How we do it:
Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil). Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness. Sprinkle sea salt and lemon pepper inside butterfly.

Lay the cheese on each half of the butterfly and set ham on top, fold it over, then truss the chicken with butcher twine (tooth picks work too). Baste with EVOO. Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce. Brush the mixture generously on both sides of each chicken breast occasionally while grilling.

Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.
Make lots of sauce ‘cause it goes.

Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu

What to buy !

4 boneless, skinless, chicken breasts (this might even be better with boneless thighs)

Thinly sliced ham

Sliced Swiss cheese (buy extra)

EVOO (I use Meyer Lemon from Old World Olive co.).

Glaze & Dipping Sauce

1/4 cup Dijon mustard,  1/4 cup honey,  1/4 cup olive oil,  1 teaspoon minced garlic,

1 teaspoon dried oregano,  1 teaspoon salt,  pepper to taste

How we do it:

Clean your grates, preheat your grill to medium heat and oil grates (cheap vegetable oil).

Butterfly the chicken breasts and pound or use your Jaccard so that you make them an even thickness.

Lay the cheese on each half and place the ham in between the slices so each serving ends up with two slices of swiss inside.  Take one side of the  chicken and fold it over, then truss the chicken with butcher twine.  Baste with EVOO.  Place on the grill.

The Glaze: mix the Dijon mustard, honey, olive oil, garlic, oregano, salt and pepper. Save half of the glaze as a dipping sauce.

Brush the mixture generously on both sides of each chicken breast occasionally while grilling after you get about half way through the cook. Grill chicken for 7-12 minutes per side in total turning several times gently until chicken looks done (use a thermometer) and just before the cheese is oozing out of control.

Serve on a platter with the sauce drizzled fashionably or on the side as a dipping sauce.

Mom will be in Grillin’ Heaven.

High Rise Wings

High Rise Wings

This neat little trick takes only 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.


  • 3/4 cup of flour
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 20 chicken wings
  • 1/2 cup melted butter
  • 1/2 cup Louisiana hot pepper sauce
  • 1 T Wrights Liquid Smoke


  1. Line a baking sheet with aluminum foil or lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F.
  3. Whisk together the melted butter, liquid smoke, and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Barbecue Chicken Sliders

Barbecue Chicken Sliders

Soft, fluffy potato buns and a quick vinegar slaw work as the perfect vehicles to cut the richness of the meat, and they turn the sandwiches into the ultimate tailgate sliders.


4 to 5 pounds skinless chicken thighs (I use a mix of boneless and bone-in)
Southern spice rub (recipe below)
1/2 cup pilsner-style beer
1/4 cup cider vinegar
1/2 cup ketchup
2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
Favorite barbecue sauce


Preheat oven to 325 degrees F.

Rub the chicken thoroughly in the spice rub. In a large Dutch oven, whisk the beer, cider vinegar, ketchup, liquid smoke, and

Worcestershire sauce until combined. Nestle the chicken into the Dutch oven, overlapping if necessary, and bring the mixture to a boil.

Cover the pot and move to the preheated oven. Cook the chicken until it is falling off the bone, 75 to 90 minutes. Remove chicken with tongs to a large sheet pan or bowl. Allow to cool a few minutes, then shred using two forks (or my favorite bear claws). Discard any bones and gristle. Place the shredded chicken back into the cooking liquid and cool completely. (This step can be made up to two days in advance; just cover and refrigerate until ready to move forward.)

Turn the oven on broil. Push the chicken through a fine mesh sieve to remove excess sauce (do not discard the cooking liquid). Arrange the chicken on two sheet pans and broil (working in batches) until the chicken is crisp and some of the ends are blackened, 6 to 10 minutes each.

Toss the pulled chicken with your favorite barbecue sauce, a few tablespoons at a time, to your taste. Add a few tablespoons of cooking liquid to moisten, if desired. (I always save some liquid to add to the meat when reheating.) Serve barbecue chicken with steamed potato buns and vinegar slaw.

Note: Don’t use chicken breasts for this recipe because the meat will become very dry under the heat of the broiler. The fat in the dark meat will help keep the chicken moist.


2 cups coleslaw mix
3 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and pepper, to taste


For the vinegar slaw, combine the coleslaw mix with vinegar, sugar, salt, and pepper. Refrigerate for at least one hour before serving. Taste, and adjust any seasonings if desired.



1/2 cup paprika
1/4 cup kosher salt
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons black pepper
2 teaspoons cayenne pepper


For the southern spice rub, mix all ingredients until well-blended. Refrigerate excess for later use.



Chicken Margharita Salad

Chicken Margharita Salad

chicken margharita salad


Grill your chicken breasts with favorite seasoning.
Corn Bean Salsa: blend together and chill
1 can of Corn
1 can of Black Beans
1 large diced tomato
1 chopped sweet onion
Southwest spice blend
2 chopped jalapeños fresh or pickled
1 chopped red pepper
½ Cup Cilantro chopped
Chopped Lettuce, enough for each bowl to be lined adequately can be cut early and chilled
Cooked wild rice, about 3 cups
3 Avacados sliced just before serving
Lay a nice bed of chopped lettuce in each bowl. Place one scoop of warm cooked rice on one side, lay grilled chicken breast in other third of bowl, and lay out 5-7 avacado slices like a poker hand in the remaining space.
Carefully place one large scoop of salsa in center on top of dish. Place a couple of lime wedges around the edge for garnish.


Brick Chicken by Doug Welsh

Brick Chicken by Doug Welsh

brick chicken


Brick Chicken

This is a favorite of our winemaker and is a great summer treat that turns an ordinary chicken into a tasty delight. The bricks aid in flattening the chicken to a uniform thickness for easy, flawless grilling. And, the garlic, lemon, and rosemary flavors make a savory treat that pairs well with a citrus flavored wine like Fenn Valley Dry Riesling or True Chardonnay.

1/8 tsp dried red pepper flakes
2 Tbsp minced lemon zest
3 Tbsp minced garlic
1 Tbsp olive oil
2 tsp ground rosemary
1 Tbsp dried thyme
4 tsp kosher salt
1 tsp ground black pepper
3¾-4½ Lb whole chicken
2 “fire” bricks (no holes)

Use a de-boning shears to cut along each side of the chicken back bone. Turn the chicken breast side up. Place the palm of one hand on the breast and press down while spreading the back wide open. Flatten the chicken with the “knees” of the legs pointing inward and the drumsticks angling outward. Cut off the extra fat and use a large serving spoon to loosen the skin from the meat by sliding it under the skin until the skin is detached from the meat.

Combine the pepper flakes, lemon zest, garlic and olive oil in a small sauce pan. Simmer gently for 3 minutes or until the garlic begins to darken. Remove from the heat and allow to cool. Mix the salt and pepper in a small bowl. Add the rosemary and thyme to the garlic mixture and stir. Add all but 1 tsp of the salt mixture to the garlic mixture and stir until everything is thoroughly mixed.

Spread the garlic and herb mixture evenly under the chicken skin. Turn the chicken over and spread the remaining 1 tsp of the salt and pepper mixture on the bone side of the chicken. Place a wire rack on a rimmed baking pan, place the chicken, skin side up, on the wire rack and refrigerate for 2-4 hours.

Wrap two bricks on two layers of aluminum foil. Light 75-80 charcoal briquettes on one side of a kettle grill. Allow to burn until all the briquettes are covered with a white ash. Spread the coals over ½ of the kettle, place the grill and the two foil covered bricks over the coals. Cover with the lower vent open ¾ and the top vent open ½. Pre-heat the bricks for 5-10 minutes. Use hot pads to remove the bricks. Apply olive oil to a paper towel, grip with tongs, and wipe the grill.

Place the chicken, skin side down, over the cool side of the grill with the legs pointing toward the coals. Place the bricks on the chicken to hold it flat. Cover and adjust the vents so that the top vent is opened ½ and the bottom vent is opened ¾. Grill for 22-25 minutes or until grill marks are evident on the skin and the skin is a light brown color.

Flip the chicken to the hot side of the grill with the skin up and the breast pointed toward the center of the grill. Apply the bricks, cover, and grill for 12-15 minutes.

Remove the cover and the bricks, and flip the chicken with the skin down over the hot side of the grill. Close the bottom vent to ½ open and grill uncovered for 5-10 minutes until an instant read thermometer reads 165° when inserted into the thickest part of the chicken. Remove and allow to rest for 10 minutes. Serve 4-6.

Grilled Chicken & Fruit Salad

Grilled Chicken & Fruit Salad



Grilled Chicken & Fruit Salad
A BBQ Bob Original
2 Cups Cubed grilled chicken chilled
Mayo (to personal liking)
¼ Cup chopped Celery
1/4C Chopped Pecans
1 T Lemon Pepper
1 Cup Diced Apple
1 Cup Chopped Red Grapes


Grill your skinless boneless chicken breasts the way you like them.  Cool in the refrigerator.  Cut into small 3/4 inch pieces.

Cut apples into small cubes, cut red grapes in half, dice celery and pecans into small bits.  Combine all ingredients in a mixing bowl.  Dust with lemon pepper if you like that flavor profile.  I suggest you sample a small bit before you do the whole batch.

Serve on a lettuce and tomato salad or on bread, buns, or tortilla with lettuce for a wrap.

Empress Wings

Empress Wings














1 1/2 lbs chicken wings

3 tablespoons soy sauce (Kikkoman)

1 tablespoon dry sherry

1 tablespoon fresh gingerroot, minced

1 garlic clove, minced

2 tablespoons vegetable oil

1/4 cup cornstarch

2 green onions, thinly sliced

1 teaspoon fresh gingerroot, slivered


Disjoint chicken wings; discard tips

Combine soy sauce, sherry, minced ginger and garlic in large bowl; stir in chicken. Refrigerate 1 hour, stirring occasionally.

Remove chicken; reserve marinade.

Heat your grill to a medium heat. Lightly coat chicken pieces with cornstarch; add to grill and brown slowly on all sides.

Stir in 2/3 cup water, sprinkle green onions, slivered ginger, and marinade into a pan and heat to a simmer.  This will kill any bacteria and thicken.

Mop chicken while grilling until tender and thoroughly cooked.  Use ginger and onion to garnish.

Jerk Chicken wings

Jerk Chicken wings

Jerk wings











  • 4 lbs. of chicken wings trimmed
  • Jamaican Jerk Dry Rub ( any brand)
  • 2 Habanero Peppers
  • 1 Vidalia Onion ( or sweet )
  • 2/3 Cup of chopped carrots
  • 1 Cup of water
  • 3 minced garlic cloves
  • 1 Cup rice vinegar

Side serving: 2 Bags of Sweet Potato Chips

Combine vegetables, water and vinegar in sauce pan.  Bring to a simmer for 20 minutes or until reduced to about half.

Pour into blender and puree.

Rub the wings with a little EVOO and grill to just about done. Lower your heat to the lowest setting.  Brush or drizzle sauce onto wings and finish grilling at a low heat.  Be careful not to let wings blacken.  Add chips to compliment.

(This is an adaptation of the recipe BBQ Bob came up with to make Jerk Steak for Singer Shaggy and his band)

Rob’s Extreme Chicken Roll

Rob’s Extreme Chicken Roll




Exotic Mushroom Rub by Tom Douglas

Mesa Rosa Chipotle by Urban Accents 


4 boneless, skinless chicken breasts

1 cup fine chopped portabella mushrooms

1 cup grated Swiss cheese

12 pieces thick maple smoked bacon

1 cup finely chopped prosciutto

Grape seed oil

Start by pounding out your chicken breasts to an even 3/8’s of an inch thickness.

Spray both sides with grape seed oil.

Generously sprinkle on the Exotic Mushroom Rub

Fry and crumble 4 pieces of bacon, then place evenly on top of the mushroom rub.

Layer on 1/4th of the chopped Portabella mushrooms.

Layer on the grated Swiss cheese.

Layer on prosciutto.

Roll up any way you can and wrap in bacon, sealing any open ends with toothpicks.

Sprinkle generously with Mesa Rosa Chipotle.


Throw it on the grill direct over the coals for 1 minute on each side.

Move it indirect to the coals and finish cooking until the bacon is done and the chicken should reach 160 degrees to at this point.