Dump Chicken

sporras

JB Arm

subheading: Jammin' Dump Chicken:

¾ cup ketchup

¾ cup blackberry, strawberry, peach or apricot jam

¼ cup white vinegar

1 teaspoons Worcestershire sauce

2 teaspoons chili powder

⅛ teaspoon salt

1 ½ pounds chicken pieces (4 to 6)

subheading: BBQ Jelly Chicken:

1 ½ pounds chicken pieces (4 to 6)

¾ cup Ketchup

¾ cup Blackberry Jam (Strawberry, peach, and apricot also work well)

¼ cup White Vinegar

1 Teaspoons Worcestershire sauce

2 Teaspoons Chili Powder

⅛ Teaspoon Salt

subheading: Chili Maple Glazed Chicken:

1 ½ pounds chicken pieces (4 to 6)

2 Tablespoons Water

1 Teaspoon Salt

1.5 Tablespoons Maple Syrup

1 Tablespoon Chili Powder

subheading: Citrus Ginger Chicken:

1 ½ pounds chicken pieces (4 to 6)

¼ cup Orange Marmalade

1 Tablespoon Honey-Mustard

¾ Teaspoon Ground Ginger

⅛ Teaspoon Red Pepper (Optional)

subheading: Cranberry Chicken:

1 ½ pounds chicken pieces (4 to 6)

2 Tablespoons Melted Butter

1 Tablespoon Soy Sauce

½ cup Cranberry Sauce

¼ cup Orange Juice

⅛ Teaspoon Cinnamon

subheading: Creole Chicken:

1 ½ pounds chicken pieces (4 to 6)

1 Tablespoon Olive Oil

¼ cup Chopped Onion

¼ cup Bell Pepper

1 Clove Minced Garlic

14 oz can Whole Tomatoes

(Chopped and undrained)

2 Teaspoons Worcestershire

2 Teaspoons Red Wine Vinegar

½ Teaspoon Dried Basil

¼ Teaspoon Salt

¼ Teaspoon Pepper

¼ Teaspoon Pepper Sauce (Optional)

subheading: Garlic Dijon Chicken:

1 ½ pounds chicken pieces (4 to 6)

2 Cloves Minced Garlic

4 Tablespoons Dijon Mustard

2 Tablespoons Lime Juice

subheading: Herb-Wine Chicken:

1 ½ pounds chicken pieces (4 to 6)

1 cup Red Wine

⅔ cup Vegetable Oil

2 Cloves Crushed Garlic

½ Lemon (sliced thinly)

2 Tablespoons Minced Parsley

1 Teaspoon Thyme

1 Teaspoon Basil

½ Teaspoon Salt

¼ Teaspoon Pepper

subheading: Honey Ginger Chicken:

1 ½ pounds chicken pieces (4 to 6)

4 Tablespoons Chopped Onion

1.5 Tablespoons Honey

1 Tablespoon Soy Sauce

1 Tablespoon Minced Ginger

2 Tablespoon Sherry

¼ cup Chives

subheading: Honey Glazed Chicken:

1 ½ pounds chicken pieces (4 to 6)

¼ cup Butter, Melted

⅛ cup Soy Sauce

½ cup Honey

subheading: Honey Sesame Chicken:

1 ½ pounds chicken pieces (4 to 6)

½ cup Beer

3 Tablespoons Sesame Seeds

3 Tablespoons Honey

2 Tablespoons Dijon Mustard

½ Teaspoon Pepper

2 Cloves Crushed Garlic

subheading: Lemon & Garlic Chicken:

1 ½ pounds chicken pieces (4 to 6)

2 Cloves Chopped Garlic

4 Tablespoons Olive Oil

2 Tablespoons Chopped Parsley

3 Tablespoons Lemon Juice

⅛ Teaspoons Pepper

subheading: Lemon Marinade Chicken:

1 ½ pounds chicken pieces (4 to 6)

⅔ cup Lemon Juice

¼ cup Cider Vinegar

¼ cup Vegetable Oil

2 Tablespoons Minced Onion

subheading: Pepper-lime Chicken:

1 ½ pounds chicken pieces (4 to 6)

½ Teaspoon Lime Peel

2 Cloves Minced Garlic

¼ cup Lime Juice

1 Teaspoon Pepper

1 Tablespoon Vegetable Oil

1 Teaspoon Basil

¼ Teaspoon Salt

subheading: Raspberry Currant Chicken:

1 ½ pounds chicken pieces (4 to 6)

1 Tablespoon Sugar

1 Teaspoon Pepper

⅛ cup Water

⅛ cup Raspberry Vinegar

(Also can substitute

Raspberry Vinaigrette

Salad Dressing)

½ cup Currant Jelly

subheading: Russian Chicken:

1 ½ pounds chicken pieces (4 to 6)

⅔ cup Apricot Preserves

16oz Russian Dressing

2 Packages Dry Onion Soup Mix

subheading: Spiced Citrus Chicken:

1 ½ pounds chicken pieces (4 to 6)

2 Tablespoons Olive Oil

2 Tablespoons Lime Juice

2 Tablespoons Orange Juice

2 Tablespoons Lemon Juice

2 Tablespoons Chili Powder

2 Tablespoons Paprika

1 Teaspoon Cayenne

½ Teaspoon Pepper

½ Teaspoon Salt

subheading: Spicy Sweet Glaze:

1 ½ pounds chicken pieces (4 to 6)

2 Teaspoons Minced Garlic

⅔ cup Apricot Preserves

⅓ cup Soy Sauce

⅓ cup Ketchup

1 Teaspoon Tabasco

subheading: Sweet & Sour Chicken:

1 ½ pounds chicken pieces (4 to 6)

¼ cup + 2 Tablespoons Honey

¼ cup + 2 Tablespoons Sherry Vinegar

⅛ cup Soy Sauce

2 Teaspoons Minced Ginger

4 Cloves Crushed Garlic

subheading: Sweet & Spicy Chicken:

1 ½ pounds chicken pieces (4 to 6)

1 Package Taco Seasoning

8 oz Apricot Jam

12 oz Salsa

subheading: Sticky Chicky:

1 ½ pounds chicken pieces (4 to 6)

2 Tablespoons Oil

1 Tablespoon Soy Sauce

3 Tablespoons Smooth Peanut Butter

3 Tablespoons Ketchup

subheading: Teriyaki Chicken:

1 ½ pounds chicken pieces (4 to 6)

1 Clove Garlic, Crushed

⅓ cup Soy Sauce

2 Tablespoons Rice Wine (Or Sherry)

1.5 Tablespoons Cider Vinegar

1.5 Tablespoons Brown Sugar

1.5 Tablespoons Minced Ginger

Directions at copymethat.com

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