Since the summer us upon us and barbecue season gets kicked into full speed these BBQ Dr Pepper Pineapple wings come in with a simple and easy recipe that will satisfy everyone at your your backyard barbecue. These wings big a great mixture of sweet, tart, and spice with the pepper. The marinate cooked down turns into a great sticky and sweet glaze that coats the chicken and your fingers in goodness. These also make great tailgating snack for the fall football season
The first thing you need to do is pop open a can of Dr. Pepper and start making the marinate for the chicken. you can use other caramel colored soda in replacement if you choose to. Add the Brown Sugar, Pineapple Juice, Garlic, Soy Sauce, Onion Powder and Red Pepper Flakes. Mix until sugar is well mixed into the liquid.
Once you got the marinate ready, rinse the chicken and add it to the marinate. Make sure all of the chicken is covered.
Cover and let the chicken marinate for about two hours, but you can let them marinate overnight. I like to uncover and mix everything about half way through so everything is equally covered and recover. Once you get to the two hour, Heat the Grill to Medium-high or oven to 400 degrees.
Cook the chicken until fully cooked (165 degrees) flipping them over half way through. Sound be about 10-15mins on the grill and 30 mins in an oven.
Once the chicken is on the grill, In a sauce pan, add the leftover marinate and heat over medium high and reduce down to 1/3-1/2 liquid is left. You want a consistence of cough syrup and corn syrup.
Once the sauce is finish, toss the chicken in a bowl with the sauce and serve.
If you love saffron, this recipe is needed for the ready and if you never tried saffron what are you waiting for. This is a simple dish that takes one pan and a few ingredients that are readily available at the store. If you don’t know what saffron is, it is the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus, a member of the iris family. It makes a very distinct yellowish color to the meal with a great bold flavor. Saffron is known to help with mental and heart health.
Now to the dish.
The first thing I do is dredge the chicken breast in flour that is seasoned with salt and pepper. (You can skip this step for health reasons) I do this for the coloring of the chicken. Add the oil to a hot pan and sear the chicken until it is golden brown and remove for the pan, you might need to do batches of this a couple times. The chicken should not be fully cooked since it will finish cooking later.
Once the chicken is finished being seared, add the diced onions and cook until golden brown then add the garlic and cook until the garlic is soft.
Add the rice and stir in until the rice and onion mixture is combined
Add in the Chicken stock
Then it is time for the star ingredient, when adding the saffron grind it softly between your fingers to break it up and let it release its aroma faster into the dish.
Add the frozen peas, add then frozen so they don't over cook and fall apart while the dish is cooking. Stir everything together thoroughly.
Add the chicken back into the pan. Cover the pan and let it cook over low for about 35 mins until the rice is fully cooked. I remove the chicken and give the rice one good stir before serving so everything is fluffed up.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!