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Sriracha Ghee-Injected Chicken
Sriracha Ghee-Injected Chicken
Servings
Ingredients
Servings
Ingredients
Sriracha Ghee-Injected Chicken
Instructions
  1. Preheat oven to 400F.
  2. Remove any giblets that are stuffed inside the chicken cavity. Wash and dry the chicken, inside and out. Sprinkle the inside with Sriracha powder and salt.
  3. Melt the ghee in a clean, narrow jar in the microwave. Using a food injector*, pull the melted ghee into the tube with the plunger. Insert it under the chicken skin at the breasts and thighs. Insert in ONE spot and move the injector around to spread the ghee under the skin without puncturing more holes. Pull the injector out and insert in the other breast. Repeat with the thigh area.
  4. Baste the outside of the chicken with a little ghee and sprinkle with paprika and chives.
  5. Reduce oven temp to 375F and bake chicken for 20 minutes. Every 15 minutes baste the chicken with pan drippings till it has reached an internal temperature of 165F** at the thickest part of the bird.
  6. Remove from oven and allow chicken to rest for 15 mins before serving.
Recipe Notes

* Find an injector at grocery stores or amazon.com

** A good rule of thumb is to allow 20 minutes per pound as a guide for roasting a chicken.

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Shrimp Kabobs
Shrimp Kabobs
Servings
Servings
Shrimp Kabobs
Instructions
  1. If using wooden skewers, soak in water for 1 hour.
  2. Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
  3. Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
  4. Wash the tomatoes and set aside.
  5. Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
  6. In a bowl, melt 11/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
  7. Heat the grill.
  8. Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate. Baste the whole lot and then place on the grill. Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
  9. Serve on a plate with the additional ghee, melted for dipping and basting.
Recipe Notes

So yummy with rice or crusty bread and a fresh salad.