ONLINE EXTRA — BARBECUED CHICKEN: Lemonade Chicken . . . Blitz Chicken Wraps . . . Supermoist Buttermilk Brined Chicken Breasts, etc.

Lemonade Chicken

4 bone-in chicken breasts halves

1 6-ounce can frozen lemonade concentrate

¼ cup low-sodium soy sauce

1 teaspoon salt

2 garlic cloves, peeled

2 teaspoon fresh ginger, peeled and coarsely chopped

1 teaspoon lemon zest

¼ teaspoon paprika

½ teaspoon freshly ground black pepper

Combine lemonade concentrate with soy sauce, salt, garlic, ginger, lemon zest, paprika and black pepper in a blender and blend until smooth. Place chicken pieces in a large resealable plastic bag. Reserve ½ cup of lemonade mixture to use for basting, then pour the remaining mixture over the chicken, mixing to coat the pieces. Allow chicken to marinate for at least 1 hour or overnight, turning occasionally.

Preheat grill. Remove chicken from bag and discard the marinade. Place chicken on hot grill. Grill, covered, over medium-high heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill until chicken reaches internal temperature of 165 degrees.

Yield: Serves 4.

Approximate nutritional analysis per serving: 262 calories, 8 grams fat (2 grams saturated), 16 grams carbohydrates, 30 grams protein, no fiber, 800 milligrams sodium, 82 milligrams cholesterol.

Blitz Chicken Wraps

¾ pound boneless, skinless chicken thighs

Salt and freshly ground pepper

2 (1/8-inch) onion slices

¼ cup barbecue sauce

6 6-inch corn tortillas

½ cup diced tomatoes

½ cup shredded lettuce

Heat a gas grill or build a medium fire in a charcoal grill. Remove fat from chicken and season with salt and pepper to taste. Place on grill over direct heat with onion slices. Close grill.

After 5 minutes, turn chicken and onion and grill 3 more minutes. Brush barbecue sauce over all and grill, covered, 2 more minutes. A meat thermometer should reach 170 degrees. Remove to a plate. Using 2 forks, shred the chicken. Separate the onions into rings.

Wrap the tortillas in foil and place on the grill for 3 minutes to warm through. Fill each with chicken and onions. Top with tomato and lettuce. Roll into a wrap.

Yield: Serves 2.

Approximate nutritional analysis per serving: 455 calories, 17 percent of calories from fat, 8.7 grams fat (2 grams saturated, 2.6 grams monounsaturated), 138 milligrams cholesterol, 39.7 grams protein, 54.7 grams carbohydrates, 5.9 grams fiber, 204 milligrams sodium.

Supermoist Buttermilk Brined Chicken Breasts

2 cups low-fat buttermilk

1 tablespoon kosher salt

4 1-pound bone-in chicken breasts

1 tablespoon ground cinnamon

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sugar

1 tablespoon granulated garlic

1 tablespoon onion powder

1 tablespoon freshly ground black pepper

1 teaspoon ancho chili powder

1 teaspoon chipotle chili powder

1 teaspoon ground ginger

1 teaspoon ground sage

Your favorite sauce for chicken, barbecue or otherwise

Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. Close the bag and squish the liquid around the chicken breasts. Put in the refrigerator and let sit overnight, turning the bag several times.

Combine the 11 herbs and spices in a small container with an airtight lid. You won’t use all of this mixture for this recipe, but use the extra within 6 months.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

When the grill is hot, cut off the center or back burner and adjust your heat to medium-high.

Remove the breasts from the bag and discard the brine. Pat the breasts dry and then sprinkle about a tablespoon of the rub on each breast, gently messaging the rub into the meat.

Place the chicken breasts, skin down, over the direct heat section of your grill, close the lid and cook for 3 to 4 minutes or until nicely seared. Turn and sear the other side for 3 to 4 minutes. Move the chicken breasts to the indirect area, cut your burners to medium, and close the lid.

You want to maintain about a 325-degree temperature. Grill-roast for about 45 minutes or until an instant-read thermometer reads 170 degrees in the thickest portion of the breast.

During the last 5 minutes, glaze the chicken with your choice of sauce on the skin side only. Remove the breasts from the grill to a platter and let rest for 5 minutes. Serve.

Yield: Serves 4.

Forget the Fried Chicken Wings

3 pounds chicken wings

3 tablespoon canola oil

2 tablespoon your favorite barbecue rub

½ cup (1 stick) unsalted butter

6 garlic cloves, minced

½ cup Frank’s RedHot Sauce or your favorite variety

1 tablespoon distilled white vinegar

1/8 teaspoon celery seeds

Blue cheese or ranch dressing for serving

Celery sticks, for serving

Place wings in a large bowl and drizzle with the canola oil. Toss the wings until they are well coated. Sprinkle the rub over the wings and toss to coat. Cover and put in the refrigerator overnight.

About an hour before you’re ready to cook, remove the wings and make the hot sauce.

Take a large skillet and melt the butter over medium heat. Add the garlic and cook for about 2 minutes, just long enough for the garlic flavor to infuse the butter. Pour in the hot sauce, vinegar, and celery seeds. Stir to combine and remove from the heat.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the wings on the grill, close the lid and cook for 15 to 20 minutes, turning frequently, until all sides are brown and have grill marks. Transfer the wings to the skillet with the hot sauce and place over low heat, tossing to completely coat the wings. Let the wings and the sauce meld for about 5 minutes. Remove the wings to a platter, and pour any additional sauce over them. Serve with the dressing, celery sticks, and plenty of napkins.

Yield: Serves 6 to 8 as an appetizer.

Brined Chicken with White Sauce

BRINE:

1 cup apple juice

1 cup water

1 tablespoon salt

¼ tablespoon garlic powder

1 tablespoon honey

½ tablespoon dark brown sugar

½ tablespoon soy sauce

½ tablespoon fresh lemon juice

CHICKEN:

8 boneless skinless chicken breasts (about 5 ounces each)

FOR SERVING:

White Sauce (see below)

Have ready hickory, pecan or oak wood for the grill if desired.

In a large bowl, combine all the brine ingredients and mix well. Submerge the chicken in the brine. Cover the bowl and refrigerate for 1 to 3 hours.

Preheat the grill to 400 degrees. Remove chicken from the brine and wipe off the excess salt, if any.

Place the chicken breasts on the grate over direct heat and grill for 5 to 6 minutes per side or until cooked through. The internal temperature of the chicken should be 160 degrees.

Submerge each chicken breast in a bowl of White Sauce. Remove from the sauce and serve.

White Sauce : In a large bowl combine 2 cups mayonnaise, 1 cup white vinegar, ½ cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, ½ teaspoon cayenne pepper. Use as a marinade, baste or dipping sauce. Will keep refrigerated in an airtight container up to 2 weeks.

Yield: Serves 8.

Approximate nutritional analysis per serving: 181 calories, 26 percent of calories from fat, 5 grams fat (1 gram saturated), 3 grams carbohydrates, 29 grams protein, 272 milligrams sodium, 78 milligrams cholesterol, 15 milligrams calcium, no fiber.

Barbecued Chicken with Asian Flavors

8 skinned chicken thighs (6 ounces each)

¼ cup firmly packed brown sugar

¼ cup soy sauce

1 tablespoon fresh lime juice

½ teaspoon crushed red pepper

¼ teaspoon curry powder

3 cloves garlic, minced

Lime wedges and green onion tops for garnish, optional

Rinse chicken and pat dry. In a large resealable bag, mix brown sugar, soy sauce, lime juice, red pepper, curry powder and garlic. Add chicken; seal and marinate in the refrigerator at least 4 hours or overnight, turning occasionally.

Prepare a grill for medium-high heat (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).

Remove chicken from bag. Transfer marinade to a small saucepan, bring to a boil and cook 2 minutes.

Lay chicken on grill rack. If using a gas grill, close the lid. Grill chicken, turning once and basting frequently with the marinade, until meat is no longer pink in the center of the thickest part (cut to test), about 8 minutes on each side. Garnish with lime wedges and green onion tops if you like.

Yield: Serves 4.

Approximate nutritional analysis per serving: 279 calories, 8 grams fat, 12 grams carbohydrates, 39 grams protein, 161 milligrams cholesterol, 1,200 milligrams sodium, trace dietary fiber, 25 percent of calories from fat.

Sticky Lemon Chicken

1 large chicken, cut into 8 pieces

½ teaspoon sea salt

Freshly ground pepper

3 tablespoons olive oil

1 head garlic, halved horizontally

2 to 3 sprigs thyme

¼ cup sherry vinegar

¼ cup plus 2 tablespoons honey

¼ cup dark soy sauce

1 lemon, finely sliced

¾ cup hot water

½ bunch flat Italian parsley, chopped

Season chicken with salt and pepper. Heat the olive oil in a large skillet over high heat. Cook chicken, garlic and thyme, in batches if necessary, turning as needed, until golden brown, 4 to 5 minutes per side.

Return all chicken to the pan; add sherry vinegar. Cook over medium heat until liquid is reduced by half, about 5 minutes. Add honey and soy sauce; shake pan to mix. Add lemon slices and hot water; raise heat to medium-high. Cook until the liquid has reduced to a syrup, 10 to 15 minutes. If chicken has not cooked through, add more hot water if necessary; continue cooking until done. Remove to platter; sprinkle with parsley.

Yield: Serves 6.

Approximate nutritional analysis per serving: 400 calories, 51 percent of calories from fat, 22 grams fat (5 grams saturated), 89 milligrams cholesterol, 20 grams carbohydrates, 29 grams protein, 885 milligrams sodium, no fiber.

Barbecued Chicken Salad

½ pound yellow potatoes

3 tablespoons dark brown sugar

1½ teaspoons salt

1½ teaspoons allspice

¼ teaspoon cayenne pepper

¾ pound boneless, skinless chicken breast

½ head medium romaine lettuce

1 medium tomato, cut into 1-inch cubes

½ medium cucumber, peeled and cut into 1-inch cubes (about 1½ cups)

1 stalk celery, sliced (about ½ cup)

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon olive oil

3 tablespoons cranberry juice or water

2 tablespoons dried cranberries

Preheat broiler.

Wash potatoes without peeling and cut into 1-inch pieces.

Place in a medium-size saucepan and cover with cold water. Cover with a lid and boil potatoes 15 minutes. Drain.

Mix brown sugar, salt, allspice and cayenne together. Remove fat from chicken and rub spice mixture on both sides.

Cover a baking sheet with foil and place chicken on sheet. Broil about 4 to 5 inches from heat 3 minutes, turn and broil 2 minutes more. Remove from broiler and slice into strips.

Wash and dry lettuce and tear into bite-size pieces. Place in a bowl. Add tomato, cucumber and celery.

Blend vinegar and mustard together in a food processor. With the processor on, add the oil and cranberry juice or water. Add cranberries. Process 1 minute.

Add potatoes to salad and toss. Pour dressing over salad and toss again. Spoon salad on two dinner plates, and place chicken strips on top of salad.

Yield: Serves 2.

Approximate nutritional analysis per serving: 657 calories, 45 grams protein, 93 grams carbohydrates, 13 grams fat, 17 percent of calories as fat, 6 grams fiber, 108 milligrams cholesterol, 1873 milligrams sodium.

Thunder Thighs

8 to 10 skin-on, bone-in chicken thighs, washed and patted dry

MARINADE:

½ cup soy sauce

½ cup Sriracha sauce (“red rooster” sauce)

1 teaspoon toasted sesame oil

3 to 4 cloves garlic or to taste, peeled, finely minced or pressed

Place the thighs in a gallon plastic sealable bag.

In a measuring cup combine all the marinade ingredients, pour the mix into the bag, seal and squish the bag around to coat the thighs evenly. Let them marinate in the refrigerator for 1 to 3 hours.

Preheat a gas grill with all the burners on high for 10 minutes and the lid down.

When the grill is hot, turn off the center burner and turn the other burners to medium. Or, on two-burner grills, turn one off.

Place the chicken thighs, bone side down, over the center burner (or over the burner that is off), close the lid and cook until the juices run clear when the pieces are pierced with a sharp knife, about 40 minutes total, turning every 10 minutes.

Transfer the chicken to a platter and loosely tent the pieces with foil for 10 minutes before serving.

If you prefer a charcoal grill, prepare the grill for indirect heat by banking the coals to the sides of the grill. Leave the center of the grill without any hot coals. When the coals are ready (about at medium heat) place the grill grate on and preheat it for 5 minutes. Place the chicken pieces in the center of the grill, away from the heat source, and cover the grill.

Cook about 40 minutes, turning every 10 minutes, or until the chicken is cooked through.

Yield: Serves 4.

Approximate nutritional analysis per serving: 310 calories, 56 percent of calories from fat, 19 grams fat (5 grams saturated), no carbohydrates, 31 grams protein, 433 milligrams sodium, 115 milligrams cholesterol, 16 milligrams calcium, no fiber.

Hawaiian Barbecued Chicken

2 6-ounce boneless, skinless chicken breasts

¼ cup pasta sauce

2 tablespoons pineapple juice

2 teaspoons Dijon mustard

2 teaspoons sugar

Vegetable oil spray

Salt and freshly ground black pepper

2 Hawaiian rolls

Place chicken between layers of wax or parchment paper and flatten with a meat bat or a rolling pin. Mix pasta sauce, pineapple juice, mustard and sugar to make a sauce. Heat a grill to medium-high and spray grates with vegetable oil spray. Sear chicken 2 minutes on each side. Add salt and pepper to taste to the cooked side. Move chicken to a cooler area of the grill and spoon 1 tablespoon sauce over each piece. Cover with a lid or, if the grill does not have a cover, place foil over the chicken. Cook 2 minutes. A meat thermometer should read 170 degrees. Cut rolls open and spray with vegetable oil spray. Place on grill for 1 to 2 minutes. Remove chicken to dinner plates and serve remaining sauce and rolls on the side.

Yield: Serves 2.

Approximate nutritional analysis per serving: 351 calories: 23 percent of calories from fat, 9 grams fat (2.1 grams saturated), 132 milligrams cholesterol, 51.7 grams protein, 16.6 grams carbohydrates, 0.8 grams fiber, 438 milligrams sodium.

Spicy Barbecued Chicken Wings

4 pounds chicken wings

MARINADE:

1 cup hoisin sauce

1/3 cup plum sauce

¼ cup soy sauce

¼ cup dry sherry

¼ cup rice wine vinegar

½ cup orange juice

2 tablespoons honey

4 garlic cloves, peeled and chopped

1-inch length peeled ginger, grated

1 teaspoon black pepper

Wash the chicken and pat dry. Combine all the marinade ingredients in a bowl. Add the chicken wings and toss to coat evenly with marinade. Cover with plastic wrap and refrigerate at least 8 hours, or as long as a day. Remove from refrigerator an hour before cooking. Preheat oven to 350 degrees. Line a roasting pan with aluminum foil for easier cleanup and coat a rack with peanut oil. Lift the chicken out of the marinade, wiping off excess, and arrange on the rack. Reserve the marinade. Roast, uncovered, ½ hour on each side. Baste with the marinade at 15-minute intervals. After removing from the oven, turn on the broiler. When the broiler is hot, place the wings under broiler for 2 minutes on each side, just to crisp. Serve hot or at room temperature.

Yield: Serve 8.

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