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.


Chef Tee’s Smoked Turkey Cracklings

Makes about ¼ cupS n p logo

  • Skin from smoked turkey leg
  • Vegetable oil


  1. Thinly slice turkey skin.
  2. In medium pot, heat 2 cups oil over medium-high heat.
  3. When oil is hot, add sliced skin; gently stir to prevent clumping.
  4. Fry until skin is golden brown, crisp (about 15 minutes).
  5. Use slotted spoon to remove cracklings; drain on plate lined w/paper towel.

Chef Tee’s Turkey Wings

Serves 4S n p logo
Prep time: ; cooking time:

  • 5 lbs. turkey wings
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup seasoned salt
  • 1 qt. water


  1. Pre-heat oven to 500° F.
  2. In large bowl, combine vegetables, wings, dry thyme, seasoned salt; mix thoroughly.
  3. Arrange wings (skin-side up), vegetables in lg. rectangular, oven-proof casserole dish.
  4. Add water to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. Carefully remove foil from casserole dish; return wings to oven; continue cooking for 30 minutes or until wings are GB&D (golden brown and delicious).
  6. Remove wings from oven; cool for about 15-to-30 minutes.
  7. Serve w/Jasmine or Basmati rice.


Brian’s Grilled Turkey

Serves 6 to 8B grilled turkey
Prep time: 10-to-15 minutes; cooking time: 2 ½ to 3 hours

  • 1 (12 lbs.) turkey
  • Olive oil
  • ½ cup Rubbed Dalmatian Sage
  • 6 Tbsps. dried thyme
  • 3 rosemary sprigs
  • 2 bay leaves
  • 1 apple (favorite variety)
  • 1 lemon
  • Salt & Pepper
  • Smoke box (instructions below)


  1. Prep grill with smoke box for indirect medium-high heat.
  2. Remove giblets, neck from thawed turkey (cook giblets, neck or freeze them).
  3. Rinse turkey w/cold water; pat dry w/paper towels.
  4. Gently pull skin away from meat as much as possible around thighs, breasts, back, etc.
  5. In small bowl, mix sage, thyme together; spread mixture between skin and meat.
  6. Rub olive oil on top of skin; season w/Salt & Pepper.
  7. Cut apple, lemon in half and place them w/bay leaves, rosemary sprigs inside turkey cavity.
  8. Put turkey on grill breast side up; tent top w/foil.
  9. Grill about 15 minutes per pound; remove foil tent for last hour of grilling to brown bird.
  10. Rest turkey for 10-to-15 minutes; serve.

Smoke Box

  • 1 to 2 cups wood chips, damp (can purchase dry from local hardware store)
  • Large foil sheet


  1. Place wood chips in center of foil.
  2. Form smoke box by folding edges of foil together like envelope, so chips are enclosed.

Brian’s ‘Tis the Season Chicken

Courtesy: Karen Opalka
Serves 6 to 8
Prep time: 10-to-15 minutes ; cooking time: 10 minutes

  • 1 (6 ¼ oz.) pkg. fast cooking long grain wild rice w/herbs and seasonings
  • 3 lbs. chicken breasts, cut into serving sizes
  • 1 (16 oz.) can whole berry cranberry sauce
  • 3 Tbsps. butter or margarine
  • 2 Tbsps. soy sauce
  • 1 tsp. lemon juice
  • ½ cup thinly sliced almonds


  1. Preheat oven to 325° F.
  2. Heat butter, soy sauce, lemon juice, cranberry sauce in saucepan over medium-high heat.
  3. Spread out uncooked rice over bottom of buttered 9×13 inch baking dish; sprinkle rice seasoning on top of rice.
  4. Arrange chicken over rice.
  5. Pour cranberry sauce mixture over chicken; cover pan w/foil (can stop here and put dish in frig for several hours until ready to bake)
  6. Bake one hour.
  7. Sprinkle almonds on top; bake uncovered for 10 minutes.
  8. Serve w/green beans.


Chef Tee’s Quail Henin Sauce

Serves 6 to 8
Prep time: 5 minutes; cooking time: 20 minutes

  • Leftover drippings from quail henin
  • 1 cup chicken stock
  • Leftover mushroom stuffing
  • 1 Tbsp. butter
  • Salt & Pepper


  1. Put ingredients in medium sauce pan over medium heat.
  2. Simmer, whisk, reduce heat to low.
  3. Continue simmering for about 15 minutes.
  4. Season to taste w/Salt & Pepper.


Chef Tee’s Quail Henin

Serves 4 to 6
Prep time: 30 minutes; cooking time: 30 minutes

  • 4 semi boneless Cornish game hens (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • 4 semi boneless quail (ask your butcher to remove bones from poultry or click here to learn how to do it yourself)
  • Salt & Pepper
  • 2 Tbsps. of canola oil
  • Mushroom stuffing
  • Quail Henin sauce (can substitute store-bought brown gravy)


  1. Preheat oven 450° F.
  2. Remove quail wings; remove bones from quail legs, thighs.
  3. Season skin side of quails w/Salt & Pepper.
  4. Heat 1 Tbsp. canola oil in large sauté pan; place quails skin side down in pan; cook on medium heat until skin is brown, crispy; remove from pan, cool.
  5. Lay open 1 game hen; spread thin layer of mushroom stuffing (about ¼ inch) over open hen.
  6. Lay 1 seared quail skin side down on top of stuffing layer; add another ¼ inch of stuffing on top of quail.
  7. Fold up hen/stuffing/quail layers so looks like whole game hen; use thick cotton string (aka kitchen twine) to tie around the game hen to help hold shape.
  8. Repeat steps 5 thru 7 w/remaining hens, quails, stuffing.
  9. Brush the tops of the final wrapped game hens w/remaining canola oil; liberally season tops w/salt and pepper.
  10. Place wrapped hens in large casserole dish or roasting pan (make sure hens don’t touch in pan) w/leftover quail parts (can also add some celery, carrots)
  11. Bake about 30 minutes or until internal temperature reaches 160 ° F. and hens are browned.
  12. Remove from oven; let sit for about 15-to-20 minutes.
  13. Remove string; serve w/quail sauce and your favorite seasonal vegetables.


Chef Tee’s Arroz con Pollo

Serves 4S n p logo
Prep time: 10 minutes; cooking time: 1 1/2 hours

  • 2 ½ to 3 lbs. chicken, cut into serving pieces
  • ¼ cup McCormick’s Season Salt
  • 1 Sazón Goya w/Cilantro and Annatto seasoning packet
  • 1 cup onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 ½ cups chicken stock


  • 3 cups of rice
  • 5 cups water
  • 1 cup coconut milk
  • 1 cup pigeon peas
  • Salt to taste
  • Garnish—chopped cilantro


  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine vegetables, chicken, season salt; mix thoroughly to combine.
  3. Arrange chicken skin-side up, vegetables in large rectangular (oven-proof) casserole dish.
  4. Add stock to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. While chicken is baking, make rice in large sauce pot; add 5 cups water, milk to sauce pot; bring to a boil over medium-high heat; add rice, peas; reduce heat to simmer; cover pot; simmer over medium-low heat for about 20 minutes; remove from heat; take off cover; fluff w/fork, salt to taste; set aside.
  6. After chicken cooks for 1 hour, carefully remove foil from casserole dish; continue baking for 30 minutes or until chicken is GB&D (Golden Brown & Delicious).
  7. Remove chicken from oven; cool for approximately 15-30 minutes.
  8. Serve w/rice, garnish.