Koo Koo Roo’s Original Skinless Flame Broiled Chicken
The length of time for marinating (which is the key to this wonderful dish) makes this the juiciest and best chicken ever! Don’t cheat on the marinating time – you want the goodness of it all!
You can clean and section a whole chicken (removing the skin), having the breast split, two thighs, two legs, two wings – or you can purchase the pieces you want (either purchase skinned or remove the skin yourself).
Start with your marinade: (I use a glass bowl or ceramic dish for this)
Combine 1 c. vegetable juice (V-8 is perfect)
1 c. apple juice
1 c. water
1 T. lemon juice (I use fresh although you can use bottled)
½ c. pineapple juice
Stir in:
2 t. salt
2 t. fresh ground black pepper
Add:
1 c. chopped onion
Add your chicken to your marinade and cover and refrigerate at least 24 hours – but if you marinate it for 48 to 72 hours, that is fine too.
When ready to prepare, make your basting sauce:
Heat a bit of oil (I use corn oil or olive oil for this) in a skillet and saute ½ c. onions (sliced thin) until they black just a bit. To this add:
1 can (10 oz.) tomato puree (since I buy the big cans I remove what I need and if I am not going to use the rest right away I freeze it or make pizza sauce or dipping sauce for another treat)
¼ c. water
1 T. white vinegar
1 T. fresh lemon juice (once again bottled is fine)
¼ t. salt (I use Kosher for this)
A pinch of two of fresh ground black pepper
A sprinkle of garlic powder
Bring this mixture to a full boil; reduce heat and simmer for several minutes. Remove from heat. Allow to cool, cover and refrigerate until ready to use. (This is a time saver)
When ready to cook – drain your chicken (discard the marinade) and preheat your grill. Grill several minutes on first side, turn and begin basting. Continue to turn and baste until cooked through. Be careful not to burn it.
Enjoy with your favorite sides/salads.
The length of time for marinating (which is the key to this wonderful dish) makes this the juiciest and best chicken ever! Don’t cheat on the marinating time – you want the goodness of it all!
You can clean and section a whole chicken (removing the skin), having the breast split, two thighs, two legs, two wings – or you can purchase the pieces you want (either purchase skinned or remove the skin yourself).
Start with your marinade: (I use a glass bowl or ceramic dish for this)
Combine 1 c. vegetable juice (V-8 is perfect)
1 c. apple juice
1 c. water
1 T. lemon juice (I use fresh although you can use bottled)
½ c. pineapple juice
Stir in:
2 t. salt
2 t. fresh ground black pepper
Add:
1 c. chopped onion
Add your chicken to your marinade and cover and refrigerate at least 24 hours – but if you marinate it for 48 to 72 hours, that is fine too.
When ready to prepare, make your basting sauce:
Heat a bit of oil (I use corn oil or olive oil for this) in a skillet and saute ½ c. onions (sliced thin) until they black just a bit. To this add:
1 can (10 oz.) tomato puree (since I buy the big cans I remove what I need and if I am not going to use the rest right away I freeze it or make pizza sauce or dipping sauce for another treat)
¼ c. water
1 T. white vinegar
1 T. fresh lemon juice (once again bottled is fine)
¼ t. salt (I use Kosher for this)
A pinch of two of fresh ground black pepper
A sprinkle of garlic powder
Bring this mixture to a full boil; reduce heat and simmer for several minutes. Remove from heat. Allow to cool, cover and refrigerate until ready to use. (This is a time saver)
When ready to cook – drain your chicken (discard the marinade) and preheat your grill. Grill several minutes on first side, turn and begin basting. Continue to turn and baste until cooked through. Be careful not to burn it.
Enjoy with your favorite sides/salads.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52991-koo-koo-roo-s-original-skinless-flame-broiled-chicken.html
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