Jerked Spatchcock Chicken
1 Sanderson Farms^® Whole Frying Chicken, giblets removed

For the jerk rub:
2 teaspoons Scotch bonnet chilies, finely minced
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons curry powder
2 teaspoons paprika
3 teaspoons brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
1/3 teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the garnish:
6 whole scallions
1 whole lime, quartered

Preparation:

• Cut out the chicken back of the whole chicken, rub the chicken generously with the jerk rub. Place on a small sheet tray transfer to the refrigerator and let stand for 2 hours.
• Place chicken on the green egg skin side down, open faced. The egg should be pretty hot, 450°F. Watch the chicken closely so not to burn. Once you get a nice char on the chicken turn over and grill on the bone side charring fairly well.
• At this time close the lid of the egg and the top and bottom air duct to slow down the heat. Continue to bake in the egg for 30-40 minutes. The chicken should reach an internal temperature of 170°F in the breast and 180°F in the thigh or until the juices run clear.
• Place on a platter, garnish with limes and scallions.

Yield: 4 servings

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Panang Curry Braised Chicken, Cilantro

For the Chicken:
8 Sanderson Farms^® Boneless, Skinless Chicken Thighs
1 tablespoon salt
1 tablespoon canola oil

For the Panang Curry:
1 tablespoon peanut oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 red bell pepper, chopped
3 tablespoons panang curry paste
3 tablespoons light brown sugar
1 can coconut milk
3/4 cup heavy cream
¼ cup lime juice
2 teaspoons salt

Preparation:

• Over medium heat, add peanut oil to a small saucepot. Add ginger, garlic and red bell pepper. Sweat carefully, not to brown, for approximately 3 minutes or until peppers are tender. Add curry paste and simmer for 2 minutes. Add sugar, coconut milk, heavy cream and lime juice. Bring to a boil, slow to a simmer and simmer for 12 minutes. Transfer to a blender, blend until smooth. Season with salt.
• Transfer panang curry sauce to a straight-sided sauté pan. Reserve.
• Heat the green egg to 450°F. Season the chicken thighs with salt and oil. Char both sides of the chicken thighs for color. When chicken is almost done, transfer to the panang curry sauce and place pot on the green egg. Braise chicken for 15 minutes. Chicken is cooked when it reaches and internal temperature of 165°F. Remove and serve with steamed jasmine rice.

Yield: 4 servings

Garlicky Chicken Sandwich With Basil Mayo And Caramelized Onions
3 pounds Sanderson Farms^® Chicken Tenders

For the Chicken Rub:
15 garlic cloves
½ cup basil leaves, packed
2 tablespoons kosher salt
1 tablespoon black pepper
7 tablespoons granulated sugar
4 ounces canola oil

For the Basil Mayo:
¼ cup basil leaves, packed
¼ cup Italian parsley, packed
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoons granulated sugar
1 teaspoon black pepper

For the Caramelized Onions:
2 tablespoons canola oil
2 each large white Spanish onions, julienned
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon brown sugar

10 slider buns

Preparation:

• In a food processer, place garlic, basil, salt, pepper, sugar and oil, process until smooth. Transfer to a bowl and add chicken tenderloins. Toss with the rub and marinate for 15 minutes.
• In a blender, add basil, parsley, mayonnaise, Dijon mustard, sugar and black pepper, blend until smooth. Transfer to a ramekin and reserve.
• In a bowl, toss the onions with the canola oil, salt, black pepper and brown sugar.
• Place onions on the green egg and grill at 350 degrees until tender approximately 15 minutes or until charred and soft.
• After the chicken has marinated for 15 minutes, place on the Green Egg at 350°F, the tenders will char rather rapidly due to the sugar in the rub. Cook on both sides for 4-5 minutes. Chicken is cooked when it reaches and internal temperature of 165°F. Transfer to a plate and assemble the sliders.
• Cut one tender in half and place on the bottom of bun.
• Add 1 tablespoon of Basil Mayo and top with caramelized onions and serve.

Yield: 10 servings

Chipotle Smoked Chicken Wings With Red Chile Aioli

For The Wings:
3 pounds Sanderson Farms^® Chicken Wingettes, wing drumettes and wing portion
3 pounds canola oil

For The Rub:
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon chipotle powder
1 tablespoon paprika

For the Red Chile Aioli:
½ cup mayonnaise
½ cup sour cream
1 tablespoon chipotle powder
1 ½ cups sweet chili sauce
1 teaspoon salt

Preparation:

• In a small bowl mix salt, black pepper, chipotle powder and paprika, mix well.
• In a bowl add chicken wings, toss with oil. Place wings in a sealable plastic bag and cover with rub mixture. Place in refrigerator for 2-3 hours before grilling.
• Set your Green Egg to 220 degrees; add some apple wood chips and place seasoned wings on the grill. Close the lid and adjust the airflow to keep temperature at 220 degrees. Let cook for approximately 2 to 2.5 hours, until wings are fully smoked and reach an internal temperature of 165°F. Open up airflow and let temperature rise to crisp. Crisp wings on both sides for 4-6 minutes.
• In a small bowl mix mayo, sour cream, chipotle powder, sweet chili sauce and salt. Whisk together and serve on the side with the smoked wings.

Yield: 6 servings

“Can’t Stop Eating This” Buffalo Chicken Dip With Crispy Tortillas

For the Roasted Chicken:
4 Sanderson Farms® Boneless Skinless Chicken Breasts
2 tablespoons Kosher salt
3 tablespoons dark brown sugar
1 tablespoon black pepper

For the Dip:
5 cups roasted chicken, pulled
1-12 ounce bottle of your favorite wing sauce
16 ounces cream cheese
16 ounces ranch dressing
8 ounces Monterey Jack cheese, grated
4 ounces blue cheese crumbles
½ cup cilantro, chopped (optional)

Procedure:

• Mix salt, sugar and black pepper together.
• Generously coat the boneless chicken breasts. Let stand in the refrigerator for approximately 1 hour. Place on a green egg at 350 degrees. Roast chicken for approximately 1 hour. Remove and let come to room temperature, remove all skin and pull the chicken meat.
• In a bowl mix pulled chicken, with the hot sauce, place in a 9 in baking dish.
• In a saucepot slowly heat cream cheese and ranch dressing until warm and mixed thoroughly.
• Pour the cream cheese mixture evenly over the chicken. Mix the chopped cilantro and the two cheeses together. Sprinkle with both cheeses. Transfer to the green egg and bake until piping hot for 25 minutes uncovered. Serve with Crispy corn Tortilla Chips.

Yield: 1-9 inch baking dish