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Chicken and Poultry

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Alice's Brocolli Chicken Prueff
Alice's Italian Herbed Chicken
Almond Chicken Crisp
Auntie Deneen's Grilled or Baked Beer Basted Cajun Chicken
Baked Cajun Chicken
Baked Chicken Chimichangas
Buffalo Wings
Chicken and Noodles
Chicken and Cheese Casserole
Chicken Breast Stroganoff
Chicken Breasts with Corn Salsa
Chicken Broccoli Divan
Chicken In Mushroom Gravy
Chicken Fricassee with Green Peppers and Tomatoes
Chicken Marsala
Chicken Pasta Salad
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Scallopine
Chicken Spaghetti
Chicken Tetrazinni
Chicken Veggie Packet
Complete Turkey and Dressing Dinner
Cottage Cheese Chicken Enchiladas
Crispy Oven-Fried Chicken
Chicken Dinner
Easy Chicken & Biscuits
Easy Chicken Fingers
Easy Chicken Santa Fe
Fruited Chicken Thighs
Garlic Roasted Chicken
Golden Crispy Chicken
Gooey Chicken Wings
Grandma's Country Chicken Cheddar Casserole
Greek Turkey Burgers
Grilled Chicken Caesar Wrap
Honolulu Country Club Hoisin Chicken
Hurry Curry Turkey
Italian Chicken Sandwiches
Low Fat Chicken Parmesan
Melanie's Crusty Chicken
Mexican Turkey Burgers
No-crust Curry Chicken Pot Pie
Pineapple-Grilled Chicken
Raspberry Chicken
Roast Sticky Chicken
Roasted Italian Chicken and Vegetables
Salsa Chicken
Sticky Chicken
Sticky Wings
Stuffed Chicken Breast
Swiss Chicken
Texas Butt Chicken
Turkey Cheese Puff Sandwich
Honolulu Country Club Hoisin Chicken

3 pounds boneless chicken thighs
 
MARINADE:
1 1/2 ounces (about 4 tablespoons) fermented black beans (see cook's note)
1 cup Bar-B-Que sauce (recipe follows)
7 ounces ( 1/2 cup plus 4 teaspoons) honey
4 ounces ( 1/3 cup plus 1 tablespoon) hoisin sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons minced garlic
1 teaspoon Asian chili paste
 
Cook's note: Bags of fermented black beans are sold at Asian markets.
 
1. Mash black beans with Bar-B-Que Sauce. Add remaining marinade ingredients, then blend slightly in food processor. (Makes about 1 3/4 cups sauce.)
 
2. Marinate chicken in mixture overnight, then grill chicken.
 
Yield: 16 servings