Filter
Top Products
Hasty-Bake Signature Recipe Chicken
Chicken breasts, with or without skin and bones
16 ounce bottle of Italian salad dressing
Hasty-Bake Gourmet Greek or Lemon Pepper
seasoning or equivalent
Soy sauce
Worcestershire sauce
Marinate chicken in Italian dressing for at least 1 hour
and overnight if possible. (You may substitute equal
parts olive oil and vinegar for Italian dressing, adding
salt to taste.)
Cook chicken breasts bone side down at 225 to
250ºF over indirect heat (the heat deflector should be
in place over the coals). Baste every 20 minutes with a
mixture of equal parts soy sauce and Worcestershire
sauce using a spray bottle or brush. Sprinkle chicken
with seasoning after last basting and again to taste
before serving. Boneless breasts will be done in 30 to
40 minutes. Bone-in breasts will take 45 to 55 minutes
to cook.
Chicken on a Throne
(Smoke & Spice)
Two 3
1
⁄2 pound whole chickens
WILD WILLY’S NUMBER ONE-DERFUL RUB
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne
INJECTION LIQUID
12 ounces beer
1
⁄4 cup oil, preferably canola or corn
1
⁄4 cup cider or white vinegar
2 teaspoons Wild Willy’s Number One-derful Rub
THRONE MOP (OPTIONAL):
12 ounces beer
1 cup chicken stock
1
⁄2
cup water
1
⁄4
cup oil, preferably canola or corn
1 Tablespoon Wild Willy’s Number One-derful Rub
Two 12-ounce cans beer (no bottles please)
1
⁄2 medium onion, chopped
1
⁄4 cup cider or white vinegar
4 garlic cloves, minced
The night before you plan to barbecue, combine the
rub ingredients in a small bowl. In another bowl,
combine the ingredients for the injection liquid.
Remove the organs from the cavity of the chickens.
With a kitchen syringe, inject about
1
⁄2 cup of the
injection liquid deep into the breast and legs of each
chicken in several spots. Massage the chickens
thoroughly, inside and out, with the remaining
injection liquid, working it as far as possible under the
skin without tearing the skin. Cover the chickens well
with the dry rub, again massaging inside and out and
over and under the skin. Reserve at least 1 Tablespoon
of the rub if you are planning to baste the chickens.
Place the chickens in a plastic bag and refrigerate them.
Prepare your Hasty-Bake to cook with indirect heat
(with the heat deflector in place over the coals),
bringing the temperature to 200 to 220ºF.
Remove the chickens from the refrigerator and let
them sit at room temperature for about 30 minutes.
While you wait, open the 2 beer cans and drink
half–and only half–of each beer. With a can opener,
remove the tops of the half-empty beer cans. Place half
of the onion, vinegar, garlic and reserved rub in each
can. Insert the replenished beer cans into the cavities of
the chickens, balancing the birds so that they rest
upright with their legs bent forward. The cans should
sit flat on the grill or on a cooking tray, holding the
chickens at attention while their insides are steaming
and their outsides are smoking.
If you are going to use the mop, combine the
ingredients in a saucepan and keep the mixture warm
over low heat.
Transfer the chickens to the Hasty-Bake. Cook for
approximately 2 to 3 hours, mopping every 30 minutes
or so. When the chickens are done, the legs will move
freely and the internal temperature should be 165ºF.
Let the chickens sit for 5 to 10 minutes. Remove the
skins, carve the chickens, and serve.
18
Poultry