* 1 1/2 cups cider vinegar
* 5 tablespoons vegetable oil
* 1 1/2 tablespoons poultry seasoning
* 2 tablespoons salt
* 4 bone-in chicken breast halves, with skin

DIRECTIONS

1. Preheat an outdoor grill for indirect medium heat and lightly oil grate.
2. In a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. Stir often, until the sauce just starts to bubble.
3. Place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
4. Continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees F (80 degrees F).

* 2 pounds chicken wings, tips discarded
* 1 teaspoon cayenne pepper (add more if you can stand it)
* salt and ground black pepper to taste
* 1 cup honey
* 1/2 cup butter, melted
* 1/2 cup hot sauce

DIRECTIONS

1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.

1 (3 lb.) chicken, cut in pieces1 (14 oz.) ketchup1 (12 oz.) bottle Coke or Pepsi

Instructions
Place chicken in a 2 quart baking dish. Mix together ketchup and coke; pour over chicken. Cover tightly. Cook on high for 30-35 minutes or until chicken is tender.

Cooking oil
3 to 4 pounds chicken pieces
1/3 cup chopped onion
3 TBS butter
3/4 cup ketchup
1/2 cup water
1/3 cup vinegar
3 TBS brown sugar
1 TBS worchestershire sauce
2 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper

Instructions
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain, place chicken in a 13 X 9 X 2 inch baking dish. In a saucepan, saute onion in butter until tender; stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350*F about 1 hour or until chicken is done, basting occasionally. Serves 6 to 8.

8 oz. can crushed pineapple
1/2 cup dark corn syrup
2 Tbs. lemon juice
2 Tbs. soy sauce
1/2 tsp. salt
1/2 tsp. ginger
1/8 tsp. pepper
1 broiler chicken, cut up
1 Tbs. cornstarch
1/4 cup cold water

Instructions
In small bowl stir together undrained pineapple, corn syrup, lemon juice, soy sauce, salt, ginger and pepper. Place chicken skin side down in shallow roasting pan and top with 1/2 pineapple mixture. Bake at 375 for 30 minutes. Turn chicken and top with remaining mixture and bake 30 minutes longer. Remove chicken to platter. Skim fat from liquid in baking pan. Mix cornstarch and water. Stir into liquid in pan. Stirring constantly, bring to boil over medium high heat and boil 1 minute. Spoon sauce over chicken and serve with rice. Bake at 400 degrees for 30 minutes. Turn chicken over and cover with barbecue sauce. Bake another 15 to 30 minutes or until tender. Spoon sauce over chicken pieces and serve.

2-1/2 to 3 lb. broiler-fryer chicken, cut up
3 tbsp. ketchup
2 tbsp. vinegar
1 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. firmly packed dark brown sugar
2 tbsp. margarine
1 tsp. salt
1 tsp. cornstarch

Instructions
Wash and dry chicken pieces. Combine remaining ingredients, except cornstarch, in a 8 to 9 inch pie plate. Microwave on high for 1 minute or until butter is melted; mix well. Dip chicken pieces in sauce. Arrange sauce coated chicken pieces in 13 x 9 inch flat baking dish. Cover with plastic wrap. Microwave on high 18 to 20 minutes or until tender. Let stand, covered, 4 to 5 minutes. Combine cornstarch and remaining sauce. Microwave at high for 1 minute and drizzle over chicken to serve.

4 lg. chicken breasts, cubed
1 green pepper, cut up
1 onion, cut up
1/2 to 3/4 c. barbecue sauce
1 to 2 bags Minute Rice, boil-in-bags

Instructions
Put chicken with green pepper and onion in skillet and barbecue sauce and cover. Let simmer about 15 minutes. While chicken is cooking, boil the rice. When done, place rice in center of plate. Make a nest and put chicken in center of rice. Looks nice and tastes great.

2 or 3 Key Limes
1 tbsp. butter
1 sm. onion, chopped
2 sm. cloves of garlic, minced
1 1/2 c. catsup
3 tbsp. red wine vinegar
6 tbsp. honey
3 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
8 chicken breasts
8 chicken legs

Instructions
Grate rind from the limes then cut the limes in half and squeeze juice into a small bowl and set aside. In a medium saucepan, melt butter and saute onion until transparent, about 2 minutes. Add lime rind and garlic. Saute 1 minute. Add the rest of the ingredients. Bring to boil and stir simmering gently for 10 minutes. Marinate chicken for one hour before cooking. Baste liberally.

4 lbs. frying chicken, quartered and skinned
Paprika
Cayenne pepper
1/2 c. lemon juice
1/2 c. honey
1 1/2 tbsp. sesame seeds

Instructions
Season chicken lightly with paprika and cayenne pepper. Mix lemon juice and honey and set aside. Place seasoned chicken on broiler rack. Broil 4-5 inches from heat for 15 minutes basting occasionally. Turn pieces over and broil 15 minutes longer, basting occasionally. Combine sesame seeds and 3 tablespoons of honey and lemon mix. Spoon over chicken prior to serving. May be cooked on grill.

1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. Salt
1/4 tsp. Pepper

Instructions
Put in crockpot in order listed. Stir once. Cook on low overnight or in morning until dinnertime. Remove skin and bones.