| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe courtesy of "Barbecue America's" Rick Browne.

Peri Peri Chicken Thighs

1 cup regular or low sodium soy sauce

1/8 cup peri peri peppers or 1 medium jalapeno pepper

1/4 cup regular or low sodium teriyaki sauce

2 cloves garlic, minced

3 tablespoons brown sugar

1 tablespoon honey

1/4 cup orange marmalade

1/2 teaspoon cayenne pepper

2 pounds chicken thighs (can use boneless, skinless) or chicken breasts (4-6 thighs or breasts)

1 (22-ounce) can BUSH'S® Smokehouse Tradition Grillin' Beans™

1. Combine sauce ingredients and mix thoroughly; add chicken and marinate in the refrigerator for 2 to 4 hours.
2. Drain chicken and pour marinade into a saucepan. Boil for 10 to 15 minutes then use as a baste for the chicken.
3. Preheat grill to medium heat (300 to 350°F | 160 to 175°C). Place chicken on grill, turning and basting often, and grill until skin and chicken is crisply browned all over. Chicken should be browned yet moist when done.
4. Serve with Smokehouse Tradition Grillin' Beans.

Makes 4 servings.

Preparation time: 5 minutes, 2 to 4 hours marinating.

Cooking time: 30 to 45 minutes.

Recipe and photograph provided courtesy of Bush's Beans, through ECES, Inc., Electronic Color Editorial Services.