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The Flavors of Fall

    Who can resist delectable grilled chicken? Or spicy chicken and vegetable kabobs? Or a heart-smart ground chicken burger? Combine these deliciously easy meals with a pleasant outdoor atmosphere and you have the reason there were three billion barbecues in 1999*. Start with Tyson chicken, and end up with a meal to remember.
    Even though men are twice as likely as women (67% vs. 33%*) to do the backyard barbecuing, there’s no reason there can’t be two grillmasters. By knowing the basics of barbecuing, you and your partner can both enjoy cooking out.
    Here are some tips to help you grill like a pro.
Before heating up the grill, spray the cooking grates with cooking spray or oil. This is especially helpful when cooking low-fat foods.
Line the bottom of your grill with heavy-duty aluminum foil for easy cleanup.
Add a few hickory or mesquite wood chips to your fire for a nice, smoky flavor.
To avoid losing valuable heat, open the grill lid only when absolutely necessary.
Turn chicken once halfway through grilling time and use long-handled tongs rather than a fork.
Always use an instant-read meat thermometer to be sure grilled chicken and other foods are cooked thoroughly.
Always clean your grill cooking grate thoroughly after each use, just as you would any other cooking pan or utensil. Here’s a hint: If the grate is removable, sandwich it between wet sheets of newspaper after use and let set awhile; cleanup will be much easier. For added safety, clean the grate again immediately before use, especially if your grill lives outside.
For more delicious FREE recipes, nutritional information, and tips for COOKING SMART™, visit www.tyson.com
*1999 Barbecue Industry Association consumer survey.


GRILLED CREAMY BASIL CHICKEN
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
6
1 package (1 1/4 lb.) Tyson® Fresh Boneless, Skinless Pick of the Chix
The 3 C's, Chill, Clean, Cook.1 red bell pepper, halved and seeded
2 yellow bell peppers, halved and seeded
4 teaspoons olive oil
1 package (1 1/4 lb.) Tyson® Fresh Boneless, Skinless Pick of the Chix
1 red bell pepper, halved and seeded
2 yellow bell peppers, halved and seeded
4 teaspoons olive oil
1 tablespoon Cajun seasoning
2 cloves garlic, minced
2 tablespoons tomato paste
3/4 cup half-and-half, warmed to room temperature
2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves

PREP: Heat grill. CLEAN: Wash hands. Brush skin side of peppers with 2 teaspoons olive oil. Sprinkle both sides of chicken and insides of peppers with Cajun seasoning.
CLEAN: Wash hands.
COOK: Place chicken and pepper halves (skin side down) on grill 4 to 6 inches from heat. Grill 6
minutes. Turn chicken. Grill about 6 minutes more or until peppers are tender and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180°F.) Meanwhile, in small saucepan, heat remaining 2 teaspoons olive oil and garlic over medium heat. Blend in tomato paste. Blend in warmed half-and-half and basil; heat thoroughly, but do not boil. Keep warm.
SERVE: Serve chicken and peppers with cream sauce. Serve with crusty rolls and spinach salad,
if desired.
CHILL: Refrigerate leftovers immediately.


CHICKEN VEGGIE KABOBS
Prep Time:
15 minutes
Cook Time:
8 minutes
Servings:
4
4 Tyson® Fresh Boneless, Skinless Chicken Breasts (about 1 lb.)
The 3 C's, Chill, Clean, Cook.1 cup honey mustard barbecue sauce
1 tablespoon lemon juice
1/2 pound large mushroom caps (8)
8 large cherry tomatoes
2 small onions (quartered)
1 medium zucchini (1 to 2 inches in diameter), cut into 8 pieces

PREP: CLEAN: Wash hands. Heat grill. Cut each breast half into 8 pieces. In medium glass bowl, combine barbecue sauce and lemon juice. Reserve half to serve as sauce. On each metal skewer, alternate vegetables and chicken, using 4 pieces of chicken and 1 of each vegetable per skewer. Repeat until 8 skewers are filled. Brush with half of barbecue mixture; discard leftover basting sauce.
CLEAN: Wash hands.
COOK: Place kabobs on hot grill about 5 inches from heat. Cook for 6 to 7 minutes or until vegetables are tender and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170&Mac251;F.) Remove from grill.
SERVE: Serve 2 kabobs per serving over a bed of rice with reserved sauce and grilled red onion slices.
CHILL: Refrigerate leftovers immediately.
TIP: For variety, substitute yellow squash pieces, green onion segments and red or green bell peppers for featured vegetables.


CAMPFIRE CHICKEN PACKETS
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4
1 package (1 lb.) Tyson® Fresh Ground Chicken
The 3 C's, Chill, Clean, Cook.4 sheets (12 x 18 inches) heavy duty aluminum foil
2 large baking potatoes, diced
1 can (4 oz.) mushroom stems and pieces, drained*
1 medium onion, halved and sliced
1 teaspoon garlic pepper or seasoned salt
* Substitute 8 ounces of sliced fresh mushrooms for canned mushrooms, if desired.

PREP: Heat grill. Spray foil lightly with nonstick spray or oil. CLEAN: Wash hands. Break chicken into 1 1/2-inch pieces. Place one-fourth each of chicken, potatoes, mushrooms and onions on sprayed side of each sheet of foil. Sprinkle with garlic pepper. CLEAN: Wash hands. Fold sides of foil to enclose chicken mixture. Fold edges of foil to seal securely. (Packets will be about 6 x 6 inches.)
COOK: Place packets on grill. Cover. Cook 20 minutes. Turn packets over. Cook 15 to 25 minutes longer or until potatoes are tender and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170°F.)
SERVE: If desired, spoon 1/4 of a 10-ounce can of chicken gravy over contents of each packet
before serving; mix lightly. Serve each packet with carrot or celery sticks and fresh fruit, if desired.
CHILL: Refrigerate leftovers immediately.


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