Earthly Eating

• Chicken Wings
Smoky Chicken Wings
Serves: 8

1 tbs. dry ginger teriyaki marinade (from 1.06-oz envelope)
2 tsp. seasoned salt
1 tbs. garlic pepper
3 1/2 lb. whole chicken wings
2 cups hickory wood chips (optional)

In a small bowl, combine teriyaki marinade, seasoned salt and garlic pepper. Rub the mixture on the wings. Place the wings in a large reseal able, plastic bag or bowl; seal and cover. Refrigerate 4 hours or overnight for best flavor.

Thirty minutes before grilling, soak 2 cups wood chips with water as directed, if desired. Drain well. Place the wood chips on coals or rack according to the manufacturers directs. If suing a gas grill for stronger wood flavor, spread the chips directly on rocks below the grill rack.

Preheat the grill to medium (300°F-350°F). Place the wings on the grill rack above the wood chips. Grill, covered for 25 to 30 minutes or until the chicken is thoroughly cooked. Turning 2 to 3 minutes.

• Chicken Breast (Boneless, skinless)
Chipotle-Orange Grilled Chicken
Serves: 4

1/4 cup orange marmalade
1 large chipotle Chile in adobe sauce with 1/2 to 1 tsp. of the sauce
2 tsp. instant minced onion
1/4 tsp. salt
4 (10 oz.) bone-in, skin on chicken breast halves

Stir all ingredients except the chicken in a small bowl. Carefully loosen, but do not remove, skin on the chicken breast to form a pocket between the skin and the skin. Spoon a scant tsp. of the marmalade into the pocket of each chicken breast, spreading to cover evenly. Pull the skin over to cover the mixture, securing with a wooden toothpick, if desired. Cover and refrigerate chicken and remaining marmalade mixture 15 seconds.

Preheat grill to medium heat. Place the chicken on the grill, bone side down. Grill, covered for 20 to 25 minutes, turning occasionally, or until tender and no longer pink in color. Spoon remaining marmalade mixture over the chicken just before removing from the grill.

• Chicken Thighs
Chicken Teriyaki Thighs
Serves: 4

1/4 cup light soy sauce
2 tbs. orange juice
1/2 tsp. peeled, grated gingerroot or 1/8 tsp. ground ginger
1 clove garlic, chopped
Dash of cayenne pepper to your liking
8 chicken thighs (about 2 lbs.)

For marinade, in reseal able plastic bag combine soy sauce, orange juice, ginger, and cayenne pepper. Remove skin from chicken thighs, if desired. Add chicken thighs to marinade. Refrigerate 2 to 24 hours, turning once.

Coat grill rack with nonstick cooking spray. Preheat grill to medium indirect heat (300°F-350°F). Remove thighs from marinade; discard marinade. Grill thighs, covered 50 to 55 minutes, or until tender and no longer pink (165°F), turning once.

• Chicken Breast
Grilled Mustard Chicken
Serves: 4

8 chicken thighs or 4 small chicken breast halves, skin removed (about 2 lb.)
1/2 cup spicy brown mustard
3 tbs. cider vinegar
1 tsp. canola oil or olive oil
1/2 tsp. dried thyme leaves
1 clove garlic, minced
1/8 tsp. cayenne pepper
2 tbs. sliced green onion

Rinse chicken; pat dry with paper towels. Place the chicken pieces in a reseal able plastic bag; set aside.

Stir together mustard, vinegar oil, thyme, garlic and cayenne pepper. Pour over the chicken; seal bag. Marinate in refrigerator 4 to 24 hours, turning once in the marinade.

Coat the grill rack with nonstick cooking spray. Preheat grill for medium direct heat (300°F-350°F). Drain the chicken and throw out left over marinade, do not reuse this marinade. Place the chicken, bone side up, on the grill rack. Grill directly 25 to 35 minutes, or until no longer pin, turning once. Sprinkle the chicken with green onion before serving.

• Chicken Breast
Grilled Cajun Chicken
Serves: 4

1/2 tsp. salt
2 tsp. Cajun seasoning
14 tsp. freshly ground black pepper
1/4 tsp. dried oregano
1/4 tsp. celery salt
1 tsp. olive oil
4 skinless, boneless chicken breast halves

Coat grill with nonstick cooking spray. Preheat grill to medium heat. In a small bowl combine salt, Cajun seasoning, pepper, oregano and celery salt mixing well to combine. Brush olive oil over chicken and sprinkle with seasoning mixture.

Grill the chicken over direct heat of grill, uncovered for 10 to 12 minutes or until the chicken is no longer pink in color, turning once halfway through grilling.
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