Close

A SPECIAL OFFER

Sign up for 10% OFF

your next Purchase

Chicken — Grill

Blog Menu

Pineapple Chicken

Posted by marcus meehan ·

Pineapple Chicken

This is the perfect recipe to spice up your next chicken dish

PREP TIME:
20 MINUTES
COOK TIME:
35 MINUTES
TOTAL TIME:
55 MINUTES
SERVINGS:
4

INGREDIENTS:

1 can (8 ounces) crushed pineapple with juice

3 tbsp GravyMaster®

1 tbsp prepared mustard

1/4 cup wine vinegar

1/4 cup water

1 chicken (2 1/2 to 3 pounds), quartered or 4 chicken breasts

INSTRUCTIONS:

In a small saucepan, combine pineapple with juice, GravyMaster®, 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.

Orange Mustard Glazed Chicken

Posted by marcus meehan ·

Orange Mustard Glazed Chicken

A great appetizer to start off any event

PREP TIME:
20 MINUTES
COOK TIME:
30 MINUTES
TOTAL TIME:
50 MINUTES
SERVINGS:
4

INGREDIENTS:

1/4 cup orange marmalade

1/4 cup orange juice

1/4 cup country-style Dijon mustard

2 tbsp light brown sugar, packed to measure

1 tbsp GravyMaster®

1 chicken (2 1/2 to 3 pounds) quartered or 4 chicken breasts

INSTRUCTIONS:

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

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

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.

Tailgate Chicken

Posted by marcus meehan ·

Tailgate Chicken

A great appetizer to start off any event

PREP TIME:
10 MINUTES
COOK TIME:
45 MINUTES
TOTAL TIME:
55 MINUTES
SERVINGS:
4 - 8

INGREDIENTS:

1 cup Tomato Puree

1 cup Cider Vinegar

⅓ cup Dry Mustard

¼ cup Dark Brown Sugar, Packed

½ cup Water

1 tbsp GravyMaster®

¼ cup Butter

1 tsp Chili Powder

Cayenne Pepper

8 Chicken Legs (Drumstick and Thigh)

INSTRUCTIONS:

Step 1: In a saucepan, combine tomato puree, vinegar, mustard, sugar, water, GravyMaster®, 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.