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Savory Spice Rubs! Original Sauces! Food Truck & Mobile Catering!

Wild Al's Chicken Recipes

For chicken, it is very very simple. Use the rub liberally on a whole fryer or on pieces and place on the grill. It's that simple, grill until the chicken is done all the way thru and when poked juices run clear.  If you have never cooked a beer can chicken, try it, it's a unique and flavorful way to cook a whole fryer. Scroll down to find the recipe for beer can chicken.

Easy Crockpot Chicken Tacos  (Fajita Rub)
  • 4 boneless, skinless chicken breasts
  • 1 14 oz can of diced tomatoes with green chiles, undrained
  • 1-2 TBS of Wild Al's Fajita Rub (more or less to taste)
  1. Place chicken breasts in crock pot
  2. Combine diced tomatoes and chiles with Wild Al's Fajita Rub and spoon over chicken
  3. Cook on high for about 3-4 hours or on low for about 8 hours. Using forks, shred chicken to desired consistency.

NOTES:  You may also use a dutch oven or stock pot on the stove top for faster cooking.  Uses for this meat:  tacos, burritos, nachos, salads, quesadillas, bakes potatoes, taquitios, enchiladas, and whatever else your imagination brings to mind!

Basically Tangy Baked Chicken (Basic Rub)
  • 4 boneless, skinless chicken breasts
  • 1/3 c real mayonnaise
  • 2 c. plain dried bread crumbs in a pie plate (the edges will keep the crumbs in check)
  • 2 T (more or less) Wild Al's Basic Rub
  • Non-stick cooking spray
  1. Line a shallow baking dish with tin foil (not necessary but makes clean up a lot easier) sprayed with non-stick spray.
  2. Pre-heat oven to 425 degrees (F).  Make sure your cooking rack is in the middle position.
  3. Lightly spread a very fine layer of mayo on each side of your chicken breasts - no globs here
  4. Liberally sprinkle Wild Al's Basic Rub on each side (the mayo will help it adhere)
  5. Press each side into the bread crumbs, gently shaking off excess crumbs.
  6. Place the chicken on the foil-lined baking dish.  Spray the chicken lightly with non-stick spray to help brown the chicken a little.
  7. Bake for about 30 minutes (at 425) or until chicken reaches 165 (F) or juices run clear when chicken center is pierced.

 

Beer Can Chicken   (Basic Rub)

This way of cooking a chicken has been around for quite a long time so it's nothing I invented. I just simply took a great idea and added my rub to it.

  • 1 whole fryer/roaster –about 2-4 lbs - that's either fresh or has been completely thawed out.
  • Wild Al’s Basic Rub
  • 1 can of your favorite beer
  1. Make sure and pat dry your bird then rub liberal amounts of my basic rub all over the bird.
  2. Get your grill fired up to low-medium heat (see the note below)*
  3. Open one beer can, pour out half or drink it, and put a couple tablespoons of rub in the     can. You can do this two different ways, if you don't have a metal stand to set the can and your chicken on, you can simply hold the bird upright,  slide the tail opening over the upright, half-full beer can, and carefully set it on your grill.
  • (Be careful not to burn yourself and it may take a bit to get it balanced. If you have a metal stand it will make it a lot easier and it has a space for your can to sit in. It will hold the bird steadier.
  • GRILLING NOTE: I like to place my bird over a part of the grill where there is either low heat or no heat. I keep the other side of my gas grill turned on medium heat and it will slowly cook the bird. Since the bird is sitting over low or no flames or heat, any fat that drips off won't ignite and set your grill into a flaming inferno.
  • You will need to cook your bird until juices run clear and your meat thermometer reads 170 degrees when inserted into the thigh or breast meat.
Wild Al's Delicious Wings

 Who doesn't enjoy wings? I love ‘em, and that's why I came up with several of my sauces.  

That said, you must always use caution when deep frying.  ALWAYS fry in a well-ventilated area, on a solid surface.  (NEVER – I repeat, NEVER USE WATER ON A GREASE FIRE!) In the event of a fire, smother it with a large pot lid or liberally toss baking soda on the base of the fire.

  • 1 package of chicken wings or drummettes. (If frozen, make sure they are completely thawed and pat them dry. )
  • Wild Al’s sauce of your choice
  1. Bring your fryer (or frying oil in deep sided metal pan or skillet) up to 350 degrees.  Carefully, add your wings, one or two at a time, being careful to avoid splattering oil.  When frying wings, don't overload your fryer by trying to stuff as many wings in the basket as possible. If you overload it, the temperature drops and your wings become oil soaked.
  2. After your wings have gotten a nice golden color and have been cooked, usually when they float or approximately 10-12 minutes, remove from oil, shake them a bit in the fry basket.  (You can also drain your wings on a cookie-cooling rack.)
  3. Put your wings in a large bowl and pour over any one of my sauces, Maple Teriyaki, Spicy Maple Teriyaki, Bourbon Molasses, Memphis Red BBQ and stir and swirl the wings around until they are nicely coated in the sauce.

All that’s left to do now is sit down and eat! 

 

Chicken Chili  (Basic Rub)

  •  3 5-oz chicken breast, cubed 1-inch pieces
  • 1 can diced tomatoes, undrained
  • 1 can Ranch Style Bean, rinsed and drained
  • 1 sweet red pepper, diced
  • 1 small sweet yellow onion, diced
  • 1 clove garlic, minced
  • 4 Tbs olive oil, divided
  • 4 cups chicken broth (add more or less, depending on your style)
  • 4 Tbs Wild Al's Basic Rub, divided
  1. In a large saucepan or pot, mix red pepper, onion, garlic, and 1 Tbs of rub with oil and cook over medium heat until onions are translucent.
  2. In a separate skillet, heat the chicken and remaining 3 Tbs of Rub in the remaining 2 Tbs of oil until the chicken is done.  
  3. Add the chicken mixture to the veggies in the pot.  Add chicken broth, beans, and tomatoes. Mix well.
  4. Cover and simmer on low heat for a minimum of 30 minutes, stirring occasionally. Serve with cheese, torn corn tortillas or toasted corn chips, and/or sour cream.


Savory Crock Pot Chicken  
(Island Rub)

  • 1 whole chicken (about 3 lbs)  (if frozen, thaw completely in fridge 1-2 days)
  • Wild Al's Island Rub
  • 1 sweet red pepper, rough chopped
  • 1-2 celery stalks, rough chopped
  • 1 onion, quartered
  • 3-4 garlic cloves, sliced
  1. Line crock pot with liner or spray crock with non-stick cooking spray.
  2. Rinse chicken well then pat dry with paper towels.
  3. Liberally sprinkle Wild Al's Island Rub all over bird (don't forget under the wings!) and rub in to the skin. Place in crock pot.
  4. Add all the veggies to crock pot.
  5. Cover with lid. Cook on low for 8 hours or on high for 4 hours. For best results, trust the crock pot to do all the work. Do NOT keep lifting up the lid.  Leave it alone until finished.

Dollar saver leftover ideas:

  1. Chicken and noodles (meat, veggies, and broth)
  2. Chicken salad (meat)

 

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