Recipes — Chicken

INGREDIENTS

2 chicken breasts, sliced thin

½ cup pineapple, diced

½ onion, diced

2 teaspoons salt

1 teaspoon pepper

A pinch of chili flake

½ cup Rufus Teauge Honey Sweet BBQ sauce

1 head Boston lettuce

1/4 cup basil, chiffonade

1 tablespoon sesame seeds

DIRECTIONS

Season chicken breast with salt, pepper, and chili flake.

Add to skillet with a touch of oil. Saute for 1 minute. 

Add onions. Saute for 5 minutes. 

After the onions have been added, add your diced pineapple and BBQ sauce.

Saute the onion, pineapple, and onion all together. Allow them to caramelized and cook down for about 10 minutes. Remove from heat.

Once finished, start to build your cups. Add your pineapple chicken mixture, top with basil and black sesame seeds. Add more Rufus Teauge BBQ sauce for dipping! 

Makes about 14 lettuce cups

INGREDIENTS

For poaching the chicken:

2 whole large boneless skinless chicken breasts

5 peppercorns

 2 bay leaves

½ cup Rufus Teague Touch o' Heat BBQ Sauce

1 cup water

2 teaspoons salt

For assembling the tacos:

More Rufus Teague BBQ Sauce

Re-fried beans

 Your favorite shredded cheese

 Hard shell and soft shell tacos

 Pickled pepperoncinis 

 Red Cabbage

DIRECTIONS 

Combine water with BBQ sauce in a medium sized pot. Add bay leaves, salt and peppercorns. Turn the pot onto low and let the water come to a low simmer.

Add your chicken breast to the BBQ/water mixture. Cover with lid.

Allow the chicken to poach in the liquid for about 20 minutes, or until tender and cooked through.

Remove chicken from pot. Start to shred and add more bbq sauce to the chicken.

Once the chicken is shredded, start to assemble your double decker tacos.

First, start with your soft taco. Heat it up slightly, but keep it pliable.

Then, spread on your warmed refried beans and sprinkle some shredded cheese.

Then, center your hard shell taco in the middle of the soft taco. Bring up the sides of the soft taco.

Start filling the double decker taco with the chicken, more sauce, and your favorite toppings!

INGREDIENTS  

For Frying:

1 1/2 pounds chicken wings

2 cups vegetable/ peanut oil, for frying

1 cup flour

1 Tablespoon Rufus Teague Meat Rub

Whiskey Maple Glaze:

1 cup Rufus Teague Maple Whiskey BBQ sauce

1 Tablespoon maple syrup

¼ c brown sugar

2 Tablespoons water

½ teaspoon black pepper

DIRECTIONS

Heat up your oil in a large pot & allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix flour with salt and Rufus Teague Meat Rub.

Dredge your wings with flour mixture. 

Lightly drop wings into oil and cook for about 15 minutes, or until wings looks nicely browned and crisped. Doing this in batches is recommended so the oil can retain even heat.

While wings are cooking, start to combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium size pan.

Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If reducing too quickly, add some water to thin out. 

Add the wings into the reduced BBQ sauce/ brown sugar mixture until fully coated.

Top with black sesame and some chive. Enjoy with blue cheese, ranch, or even more BBQ sauce!

INGREDIENTS

2 pounds ground dark meat chicken

1 cup onion, grated and liquid removed

3 cloves garlic, minced

1 teaspoon fresh thyme, chopped

2 tablespoon fresh cilantro, chopped

1 tablespoon salt

½ tablespoon black pepper

¾ cup Rufus Teague Honey Sweet BBQ Sauce (+ more for slatherin’)

Toppings: 

1 cup fresh arugula

½ cup mayonnaise

8 slices of American Cheese, cut in half

1 red onion, cut into thick rings

1 beefsteak tomato, sliced

1-package mini sweet bread rolls

DIRECTIONS

Preheat your oven to 350 degrees.

Mix all your ingredients together for the chicken patties. Reserve some of the Honey Sweet BBQ sauce for topping sliders.

Take about half a handful of your ground BBQ chicken mixture. Start forming into little patties, about the size of your palm. Remember, you want these to fit onto your mini rolls, so don’t go too big with them!

Once your patties are formed, allow them to cool in the fridge on a plate or sheet pan for about an hour. This way, they will retain their shape much better and not fall apart as easily.

Saute the patties for about 2 minutes on each side. 

After they are seared, transfer them into the oven for about 7 minutes with the cheese on top, until they are totally cooked through.

Slather your mini bread rolls with some mayonnaise and your Rufus Teague Honey Sweet BBQ sauce, gently place the chicken patty onto the roll, and top with fresh arugula, tomato and onions.

Makes 16 sliders

INGREDIENTS

1 pound boneless, skinless chicken breast

2 jalapenos, seeds and pith removed

½ c cream cheese

¼ c cheddar cheese

2 teaspoons kosher salt

1 teaspoon garlic salt

½ teaspoon pepper

16 slices uncooked bacon

½ c Rufus Teague Whiskey Maple BBQ Sauce

½ t smoked paprika

DIRECTIONS 

Preheat your oven to 400 degrees.

Slice your chicken into strips, similar to what you would use for chicken tenders. Set aside.

Mix together cream cheese, jalapenos, cheddar cheese, kosher salt, garlic salt, smoked paprika, BBQ sauce.

Take about a tablespoon of your cream cheese mix, smooth onto the chicken strip, and roll up into a spiral. Repeat for all your strips.

After you have all of your chicken rolls ready, wrap each uncooked popper with a slice or two of bacon. Brush the finished popper with some more Rufus Teague Whiskey Maple BBQ Sauce.

Sauté for about 3 minutes on each side. Finish in oven for 15 minutes. For extra crispy bacon, place under broiler for about 2 minutes.

Serve with more Rufus Teague Whiskey Maple BBQ Sauce!