Spicy Roasted Chicken Legs
a la Pioneer Woman

24 whole Chicken Legs 
2 sticks Butter 
1 Tablespoon Hot Salt (or You Favorite Seasonings) 
1/2 cup Lemon Juice (or To Taste)

Preparation Instructions

Melt 2 sticks of butter in a saucepan. Pour ½ cup of lemon juice (fresh or bottled). Now add your seasonings. In this case, 1 tablespoon of Morton’s Hot Salt. You can use whatever seasonings makes your skirt fly up, be it minced garlic, salt and Cayenne pepper ... let your imagination run wild. Stir it together until combined.
Rinse and pat your chicken legs dry. With metal tongs, transfer them one by one into the butter mixture and place on a baking sheet. Once all of the chicken legs are coated and on the baking rack, take a pastry brush and give them one last coating of the butter mixture. Sprinkle them with some more of your seasonings.
Place them into a 400-degree oven for 30 minutes. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown.

Thai Peanut Chicken
a la Dr. Nathan

4 boneless/skinless chicken breasts
1/2 c peanut butter
1/2 c vegetable oil
1/4 c white wine vinegar
1/4 c soy sauce
1/4 c lemon juice
4 cloves garlic
2 t crushed red pepper
2 t fresh ginger
8 sprigs parsley

Blend everything expect chicken in blender. Warm Peanut butter slightly to make it easier to blend. Cut chicken into cubes and put on skewers. Pour sauce over chicken but save some for basting while grilling. Let marinate in fridge over night or at least 1 hour at room temp. Grill until cooked thru, baste while grilling with remaining sauce. Serve with rice.

Ribs
a la Jasmine

Boil your ribs in beefstock or chickenstock, adding onions, garlic, whatever you want for 45 minutes. Take out of liquid and cool.
Smother both sides with BBQ sauce (I prefer Sweet Baby Ray's). Salt and pepper to taste. Cover and place in fridge for at least 12 hours.
Re-smother each side again, and bake at 200 degree for 3 hours. For more crisp ribs, take the foil off and cook under broiler for 10 minutes, or throw on the grill.

Note: I have had these particular ribs, and they are amazing. You just can't stop eating.