Chef Chef Tee’s Grilled Jamaican Jerk Chicken

Jerk chicken on grill close upServes 4 to 6
Prep time: 3-to-8 hours; cooking time: 10-to-15 minutes

  • 6-to-8 boneless skinless chicken thighs, boneless, skinless (can substitute 4-to-6 chicken breasts, boneless, skinless)
  • 5 Tbsps. vegetable or canola oil
  • 5-to-6 Tbsps. fresh lime juice (that’s about 4 limes)
  • 2 green onions, roughly chopped
  • 1 Tbsp. wet Jerk seasoning
  • 4 Tbsps. garlic, minced
  • 1 Tbsp. fresh thyme, finely chopped
  • ½ tsp. ground ginger
  • 1 Tbsp. brown sugar
  • Salt & Pepper to taste
  • Optional garnish — cilantro, chopped
  • Roasted Sweet Potato Mango Salad


  1. In medium bowl, combine oil, lime juice, onions, jerk seasoning, garlic, thyme, ginger, brown sugar until well blended.
  2. Reserve ¼ cup of mixture in small bowl; cover and refrigerate; transfer remaining mixture into a large resealable bag; add chicken, seal bag’ chill for 3-to-8 hours.
  3. Grease, preheat grill.
  4. Remove chicken from bag; throw away bag, rest of marinade.
  5. Grill chicken (about 5-to-6 minutes on each side).
  6. Brush reserved sauce over chicken; and grill 2-to-3 minutes longer on each side until cooked through (if cooking large chicken breasts, may need to grill longer).
  7. Seasoning w/Salt & Pepper to taste.
  8. Garnish w/chopped cilantro;
  9. Serve w/Chef Tee’s Roasted Sweet Potato Mango Salad

Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes


  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped


  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.

Brian’s Rosemary Chicken w/Wild Rice Medley

S n p logoPrep time: 15 minutes; cooking time: 15-to-20 minutes
Serves 4

  • 1 to 2 Tbsps. extra virgin olive oi
  • 2 medium garlic cloves, finely diced
  • 1 sprig of rosemary, finely chopped
  • Salt & Pepper
  • 2 chicken breasts, boneless and skinless
  • ½ yellow onion, sliced
  • 1 cup of white wine  (can substitute chicken stock)
  • 1 box of store-bought 5-minute long grain and wild rice medley (follow cooking instructions on box)
  • Garnishes — Parmesan cheese, freshly grated and capers


  1. Heat olive oil in medium skillet over medium-high heat; add half of garlic.
  2. Salt & Pepper one side of chicken; then add half of rosemary on top.
  3. Place chicken in pan seasoned side down to sear.
  4. Add rest of herbs and garlic on top of chicken; add onions.
  5. Turn chicken when lightly browned; add wine.  (If worry about flare-ups, remove pan from heat before adding wine.)
  6. Reduce temperature to medium-low; cover; simmer for 5 to 10 minutes or until chicken is done.
  7. Remove chicken from stove; let sit for about 5 minutes, so juices settle and redistribute.
  8. Serve over rice; garnish with Parmesan cheese and capers.

Note:  Tenderize chicken before cooking by pounding it flat with a heavy object like a tenderizer or small hammer.  Make sure you cover chicken with plastic wrap before pounding.

Chef Tee’s Italian Chicken Sausage & Peppers Sub Sandwich

Serves 5S n p logo
Prep time: 5 minutes; cooking time: 15-to-20 minutes

  • 5 (4-to-5 ounces) Italian chicken sausage links
  • 2 Tbsps. vegetable oil
  • ½ cup chicken broth
  • 1 medium white onion, cut into ¼-inch slices
  • ½ medium green bell pepper, cut into ¼-inch slices
  • 5 pretzel bread baguettes, cut in half lengthwise (optional—warm in oven or toaster)
  • 2 cups favorite tomato sauce
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. basil, chopped
  • Salt & Pepper to taste


  • In large skillet, add oil, ¼ cup broth, sausage, onions, peppers; bring to a boil over medium-high heat; cover; cook until sausage is cooked through (about 5-to-10 minutes).
  • Remove cover; brown sausage on all sides (about 2-to-3 minutes per side); transfer sausage, peppers, onions to separate dish.
  • Stir in ¼ cup broth to hot skillet to loosen sausage drippings from bottom of pan; add tomato sauce; stir in parsley, basil.
  • Bring tomato sauce mixture to boil; season to taste w/Salt &  Pepper.
  • Assemble sub by putting one sausage link, peppers, onions, tomato sauce in between two pretzel slices.
  • Repeat step 5 for rest of ingredients.
  • Enjoy!

Chef Tee’s Stuffed Boneless Turkey Breast

Serves 4 to 6T stuffed turkey breast
Prep time: 15 minutes; cooking time: 1 hour


  • 1 (2 ½ -to-3 lbs.) whole turkey breast
  • Salt & Pepper
  • 1 Tbsp. vegetable oil
  • Chef Tee’s Turkey Stuffing
  • Brown gravy (optional; store-bought is fine)


  1. Preheat oven 400° F.
  2. Butterfly turkey breast; lay open like book skin side down.
  3. Put turkey stuffing ball in center of breast.
  4. Roll up turkey breast w/stuffing in center, so looks like whole turkey breast before butterflied; use thick cotton string (aka kitchen twine) to tie around turkey tightly to help hold shape.
  5. Use brush or hands to rub oil on breast; season top w/Salt & Pepper.
  6. Place turkey in roasting pan; bake uncovered about 1 hour or until internal temperature reaches 160° F, turkey is browned.
  7. Remove from oven; cut string, discard; let turkey sit for 15 to 20 minutes.
  8. Serve w/brown gravy.

Chef Tee’s Poached Chicken and Chicken Stock

S n p logoMakes 3 lbs. poached chicken and 2 quarts stock
Prep time — 5 minutes; cooking time — 30 minutes


  • 3 quarts water
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 1 head garlic, cut in half
  • ½ medium onion, cut into chunks
  • 3 lbs. chicken breast w/skin, bone
  • 2 Tbsps. kosher salt


    1. Add ingredients to large pot; bring to boil over medium-high heat.
    2. Lower heat to simmer; poach chicken for 30 minutes or until chicken’s internal temperature is 165°F.
    3. Remove chicken from liquid; cool then use in other recipes.
    4. Strain broth, reserve for other recipes; discard what’s left in pot.

Chef Tee’s Poached Chicken Salad w/Apples & Candied Cashews

S n p logoServes 4
Prep time — 10 minutes; no cooking time

  • 3 lbs. Chef Tee’s Poached Chicken, cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard


    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

Chef Tee’s Grilled Chicken

Grilled chickenServes 6 to 8
Prep time: 30 minutes to 1 hour
Cooking time: 10 minutes


  • 3 lbs. chicken drumettes (can substitute thighs, boneless and skinless)
  • Juice from ½ lemon
  • 2 Tbsps. molasses
  • 2 Tbsps. Dijon mustard
  • 2 Tbsps. salt
  • 1 Tbsp. pepper
  • Garnish – favorite BBQ sauce


  1. Add ingredients (except BBQ sauce) to large bowl; mix until chicken is well coated.
  2. Marinate uncovered at room temperature 30 minutes to an hour.
  3. Put meat on hot grill; cook 5 minutes per side or until done (make sure grill lid is closed while cooking).
  4. Serve w/favorite BBQ sauce.

*Photo courtesy: Steven Depolo @

Chef Tee’s Fried Chicken & Waffles

Serves 4 to 6
Prep time: 5 minutes; cooking time: 20-to-25 minutesS n p logo

  • 1 lb. favorite chicken pieces
  • Seasoned Salt
  • Flour
  • Oil for deep frying
  • Store-bought waffle mix (following directions on box to prepare)
  • Garnishes — butter, syrup


  1. Heat oil to 300° F to 325° F in a deep fryer or large heavy pot.
  2. Season chicken w/seasoned salt; then coat w/flour; fry meat in hot oil in batches; chicken will be done when it floats.
  3. Drain on paper towel.
  4. Garnish waffles w/butter, syrup; serve w/chicken.


Chef Tee’s Chicken w/Cinnamon, Tomatoes and Honey

Serves 4S n p logo
Prep time: 10 minutes ; cooking time: 2 to 2 ½ hours

  • 2 whole chickens, quartered (may purchase pre-cut; do not remove skin)
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup Morton® Seasoned Salt
  • 1 quart water
  • 1 can diced tomatoes w/juice
  • ½ cup clover honey
  • 3 cinnamon sticks, broken in half
  • ½ cup white onions, cut julienne
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp. crushed red pepper flakes (optional)


  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine diced onions, celery, green bell pepper, chicken, dry thyme, seasoned salt.
  3. Arrange chicken (skin-side up) and vegetables in large rectangular, oven-proof casserole dish; add water, cover tightly with heavy-duty aluminum foil; cook for 1 hour.
  4. Carefully remove foil from casserole dish; continue baking for 30 minutes or until chicken is GB&D (golden brown & delicious).
  5. Remove chicken from oven; cool for about 15-30 minutes. (Note—you can bake chicken day before and refrigerate overnight then continue recipe.)
  6. Reserve 2 cups of vegetable juice from chicken dish; transfer chicken (skin side up) to clean, oven-proof, casserole dish; set chicken aside.
  7. Preheat oven to 400° F.
  8. In medium sauce pan, combine reserved vegetable juice from chicken, tomatoes, honey, cinnamon, onions cut julienne, garlic, red pepper flakes; bring to a boil.
  9. Lower to medium heat and simmer; cook for about 15 minutes; pour sauce over chicken.
  10. Bake uncovered until chicken is browned and caramelized on top (about 20 minutes).
  11. Let sit for about 10 minutes; serve w/rice.