Gwen Beauchamp’s Raspberry Jalapeno Chicken

1/2 cup sliced, pickled jalapenos
2 cups raspberry preserves
12 chicken thighs, boneless & skinless
12 bacon slices

Raspberry Avocado Salsa
1 1/2 cups raspberries
2 avocados, diced
1/4 cup red onion, chopped
1/4 cup bell pepper, chopped
2 Tbs. Pickled jalapenos, finely chopped
1 Tsp. Garlic, minced
1/2 Tsp. Salt
1/4 cup lime juice
1/4 cup olive oil

Wash the thighs and pat them dry with paper towels. Heat the raspberry preserves in a microwaveable bowl until melted. Finely chop half of the jalapenos and stir them into the preserves. Dip each thigh in this mixture and place 2-3 jalapeno slices in the center, then roll tightly and wrap with a slice of bacon. Secure it with a toothpick. Put all of the thighs back in the bowl, coat with remaining sauce, cover and refrigerate for at least an hour or overnight. Cook over medium heat, turning frequently until the chicken is done and the bacon is crisp.

Combine the salsa ingredients in a medium sized bowl. Mix well and serve with Flaming Raspberry Chicken. Serves 6.



Sean Peterson's Ultimate Jerk Chicken

3 tsp. Nutmeg
2 tsp. Dark Brown Sugar
2 1/2 tsp. Ground Cinnamon
2 1/2 tsp Salt
2 1/2 tsp Allspice
3 tsp. White Pepper
1 Scotch Bonnet or Habanero Pepper
1 tsp. Minced Garlic
1 Medium Onion
4 Green Onion Tops
4 Sprigs Fresh Thyme
3 tbsp. Cooking Oil
2 tbsp. Appleton's Jamaican Rum (or other dark rum)

Put all ingredients in a food processor and blend together to make the Jerk Rub.

Use 4-5 pounds bone in chicken (best with dark meat legs and thighs). Combine the rub with chicken and marinate. Marinate at least two hours before cooking however for best results marinate in the refrigerator overnight. Heat grill to medium- high heat, lightly oil grate so the chicken doesn't stick. Grill chicken 5-7 minutes per side.


Beth Carr's Island Chicken

1/4 cup honey
1/4 cup catsup
1/4 cup pineapple juice
3 T. soy sauce
3.5 oz. Container Gerber plums with apples baby food
2 cloves garlic, minced
1 tsp. Fresh gingerroot, minced
1/4 tsp. Ground cinnamon
1/8 tsp. Ground red pepper
3 lbs. Skinless, boneless chicken breasts.

Combine all ingredients except chicken breasts, mix well. Pour mixture over chicken breasts; coat well. Cover and refrigerate for at least 2 hours, turning occasionally. Grill chicken on medium-hot grill, turning and basting with marinade frequently, 15-20 minutes or until cooked through. Serves 6-8.


Melody McLeod's BBQ Asian Turkey Breast

4 lbs. Fresh boneless skin on turkey breast

Marinade
5 cloves garlic, minced about 5 t.
2 T. fresh ginger, minced
3 green onions, chopped
1 1/2 cup reduced sodium soy sauce
1 T. toasted sesame seeds
1/4 cup olive oil
Juice of 2 lemons
1 t. fresh ground black pepper

Combine above marinade ingredients in a re-sealable plastic bag. Add turkey, coat well. Marinate in refrigerator overnight.

Apricot Dijon Glaze
1/2 cup apricot preserves
1/2 cup Dijon mustard
1 t. fresh ginger, minced

Heat glaze ingredients in a small saucepan over medium low heat until preserves are melted. Keep glaze warm.

Remove turkey from marinade and pat dry. Preheat gas grill to medium high or prepare a medium high charcoal grill. Place a BBQ roast rack on a preheated grill grates. Arrange turkey breast, skin side down on the roast rack. Cover grill, cook for 15-20 minutes. Turn turkey over and continue grilling, covered for 10-15 minutes longer. Brush turkey with warm glaze; grill and glaze each side another 5 minutes. Cook turkey until an instant read thermometer reaches 160 degrees. Remove from grill, pour remaining glaze over turkey breast and tent with aluminum foil. Let turkey rest for at least 15 minutes before carving.