BBQ Chicken Grill Packets

1 lb boneless chicken breasts or thighs, cubed.

1 red onion roughly chopped.

1 red

1 Package Halladay’s Barbecue Rub for Chicken & Ribs

Shredded cheese, optional

Evenly coat chicken with BBQ Seasoning, cover and let sit in your cooler to marinate. Prepare four tin foil packets. Combine the chicken with peppers and onions and add ¼ of the mixture to each piece of tinfoil. Add 2 to 3 pieces of corn, sprinkle with salt and pepper. Seal up foil packets and cook over medium heat coals for 15 to 25 minutes. Open carefully, sprinkle with shredded cheese if desired, and enjoy!

SIMILAR RECIPES

Caribbean Chicken

1 (20 oz.) can pineapple chunks in juice, drained and chopped

1/2 small red onion, chopped

1/4 cup cilantro, chopped

1 red bell pepper, chopped

2 lbs. boneless, skinless chicken thighs

3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

1 Tbsp. olive oil

Combine pineapple, onion and cilantro; set aside. Rub chicken with seasoning. Grill chicken or cook in a skillet with olive oil. Serve with pineapple mixture and rice and beans, if desired.

Chicken & Leek Stew

1 Tbs olive oil

1 lb boneless, skinless chicken thighs

2 carrots, chopped

2 stalks celery, chopped

1 yellow onion

1 bunch leeks. chopped

1 package Halladay's Chardonnay seasoning

6 cups chicken stock

1 pint half and half

salt and pepper, to taste

Heat olive oil in a skillet over medium-high heat. Add chicken browning for about 2-3 minutes per side. Remove the chicken and set aside. Add the carrots, celery, onion, and leeks; sauté until just tender, about 5 minutes. Place all ingredients in your Instant Pot for 45 minutes on the pressure cooker setting, let pressure release naturally.

Chicken and Asparagus Saute

1 cup Greek yogurt

1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning

1/4 cup olive oil

2 lbs. boneless, skinless chicken breasts, split horizontally

1 lb. asparagus, thinly sliced on an angle

3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Chicken Soup Starter

2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend

2 Tbsp butter or oil

1 onion, chopped

3 celery stalks, cut in slices

3 carrots, peeled and thinly sliced

8 cups chicken stock or water

2 bay leaves

2 lbs bone in chicken thighs

¾ cups rice or orzo

Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.

At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.

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