Hilcrest Chicken

-

While working at Hilcrest Home in Arkansas seventeen years ago I was introduced to this chicken.

It was a good thing!!

It's what campers and day offers would take along on their cookouts and campouts to cook over an open fire after a vigorous hike, or exploring a cave, or a day on Table Rock Lake. Between this chicken and the iced tea we consumed by the gallons, we were well taken care of! Aahhh, good times!

For those of you who don't know what Hilcrest Home is, it is a nursing home in the town of Harrison, Arkansas that is owned by the state where lots of young kids can go for a year or more of volunteer service. It is where I met my husband ☺ and where I met a lot of other great friends! I could go on about all the hiking and other fun things we did but I won't. ☺ I'll spare you. Let me just say I enjoyed that year a lot!

Arkansas is a beautiful place to be!!

The recipe is simple ( I altered it a bit from the original) and can be partially prepared the day before and refrigerated, and the barbeque sauce can be whatever you like best. Tonight I used boneless, skinless chicken thighs and I chose to make my own sauce with homemade ketchup and honey mustard. It was delicious!


*For the Marinade:*
1½ quarts water
1 quart apple cider vinegar
1 cup butter
1 Tablespoon Worcestershire Sauce
1/3 cup sea salt

Chicken pieces

Bring to a boil - put chicken pieces in - bring to a boil again.


Remove from heat and allow to cool a bit, then refrigerate until ready to grill.

Place chicken pieces onto hot grill and brush with your favorite barbeque sauce. Grill just long enough to give it good flavor and bake the sauce onto the chicken. If you use bone in chicken check for doneness because it will take a bit longer.

* Because it is boiled and the chicken cooked through, the marinade can be strained and refrigerated or frozen for reusing later.

Enjoy!
Be Blessed!

Comments

  1. Kristin @ My Uncommon Slice of SuburbiaMarch 8, 2011 at 10:42 PM

    This looks really yummy! Thanks for sharing!
    Thank you also for stopping in!
    Hope you are having a wonderful week!
    XO
    Kristin

    ReplyDelete
  2. The Pennington PointMarch 9, 2011 at 9:17 PM

    Yum! I'm going to try this for a large gathering we are having next weekend. If you cook anything like your mother and sister I want every recipe you have. :) Lisa~

    ReplyDelete
  3. Pam@OurAdventuresInHomeImprovementMarch 15, 2011 at 5:37 PM

    It looks very tasty! Thanks for sharing.

    Have a great day.
    Pam

    ReplyDelete
  4. Liz @ the Brambleberry CottageMarch 28, 2011 at 5:16 PM

    How did you know I was looking for some new chicken recipes? ;) Sounds like another winner!

    Thanks for linking to the party.

    Liz @ the Brambleberry Cottage
    http://thebrambleberrycottage.blogspot.com/

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more