Chicken

INSTRUCTIONS:

Preheat oven to 350 degrees.
For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Whisk for 1 minute. Add broth, whisk to avoid big lumps from forming. Stir in FlavorMaster®, tomato paste, cumin, oregano, chili powder, salt, and pepper. Whisk until smooth. Simmer for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat and set aside.
In a bowl, combine shredded chicken, salsa, cilantro and chopped onion.
Mix the jack and cheddar cheese together in a second bowl.
Steam corn tortillas in the microwave for 30-45 seconds to make them soft and pliable.
Pour about a third of enchilada sauce in the bottom of a large baking dish.
Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla, leaving about 1 cup for topping.
Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining enchilada sauce on top of the enchiladas. Sprinkle top with remaining cheese.
Bake in the oven for 25 minutes until top is golden and bubbly.
Remove from oven, sprinkle with chopped cilantro and a drizzle of sour cream. Serve immediately.

INSTRUCTIONS:

In a small saucepan, combine pineapple with juice, FlavorMaster®, mustard, vinegar and water. Simmer 5 minutes, stirring frequently.

Remove from heat.

Grill chicken pieces 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently.

Brush with prepared pineapple sauce and continue grilling for 15 minutes longer, brushing frequently with sauce.

Remove from grill and serve immediately. Heat and serve remaining sauce separately. Makes 4 servings.

INSTRUCTIONS:

In a small bowl, combine marmalade, orange juice, mustard, sugar and FlavorMaster®.

Brush with orange-mustard glaze and continue grilling for 15 minutes longer, brushing frequently with glaze.

Remove from grill and serve immediately. Serve remaining sauce separately. Makes 4 servings.

INSTRUCTIONS:

Step 1: In a saucepan, combine tomato puree, vinegar, mustard, sugar, water, FlavorMaster®, butter, chili powder and Cayenne pepper.

Step 2: Simmer 20 minutes, stirring frequently.

Step 3: Remove from heat. Grill chicken legs 4 to 6 inches from hot glowing coals for 15 minutes, turning frequently.

Step 4: Brush with sauce and cook 15 to 20 minutes longer, brushing and turning frequently. (Remaining sauce can be frozen and used another time.)

Makes 8 servings.

INSTRUCTIONS:

Prep the Wings:

Step 1:

Combine tomato paste, honey, white vinegar, sherry, FlavorMaster®, sesame oil and garlic. Mix well and pour evenly over chicken wings to coat well. Cover and refrigerate 20 minutes.Remove chicken from marinade. Wrap each wing piece with a bacon strip, securing with wooden toothpicks.

Smoke Them!

Step 2:

Set indirect smoker to 250°F. Add some wood chips of choice for a little smoke flavor on the charcoal. We prefer pecan or apple, but use your favorite! Place wings in smoker for about 2 hours, or until internal temperature reaches 165°F. Increase grill to 350°F to finish crisping bacon and skin.

Air Fry Them!

Step 3:

Preheat air fryer to 400°F. Place wings in fryer and cook at 380°F for 25 minutes, flipping halfway through.

Bake Them!

Step 4:

Preheat oven to 350°F.

Place wrapped wings on a baking rack over a foil-lined baking sheet.

Bake wings at 350°F for about an hour, turning once halfway through to ensure even baking.

Let wings cool briefly before serving with Siracha Ranch Sauce and celery.