Baby Shower Party Ideas

This recipe is courtesy of Chef Robert Nahra of Lakeland Banquet and Event Centre:

BBQ Chicken:
2 organic chickens cut into 8 pieces each.
20 quart God safe container or 2 10 quart containers you can split the ingredients so you can fit in fridge over night.
6 lemons quartered
6 sprigs of fresh rosemary
6 sprigs of time
Half cup paprika
Half cup pepper
Half cup kosher salt
Half cup garlic chopped fine
1 bottle Chardonnay
1 gallon cold water
Add chicken to the food tubs add dry ingredients first. Add liquid cover and refrigerate over night.
Or at least 3 hours if your pressed for time. Drain liquid and shake off loose lemons. You rinse and rack the chicken and refrigerate to dry.

Marinade
1/2 cup olive oil
1/2 cup veg oil
Half cup paprika
Half cup granulated garlic
One cup of fresh chopped parsley
2 tablespoons of Lowery seasoning salt.
1/4 cup of black pepper
Mix all ingredients together with your 16 pieces of chicken.
Place pieces of chicken on parchment paper on a baking tray.
Bake at 350° for 35 minutes. Convection bake is better. This may be done the day before and the chicken may be reserved in the refrigerator. You can simply pull the cold chicken out of the refrigerator remember that is partially cooked you will still have to finish it off on the barbecue. Place pieces of chicken and barbecue at 375 for eight minutes per side. After that you may place on the top rack and baste with your barbecue sauce and turn your chicken down to 225 until you are ready to serve your dinner.

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