Kenny Rogers recipes.
Kenny Rogers Roasters Restaurant Locations, History, Menus & Best Home Cooking Recipes
“KENNY ROGERS ROASTERS IS OUR FAVE RESTAURANT. AND HERE ARE OUR FAVE KR ROASTERS RECIPES!” – Mary Lee & Brian
“People know I like to sing,” Country music legend Kenny Rogers once said. “What they don’t know is I like to cook or better yet, enjoy good food. To me, our ROASTERS chicken is the best!”
Kenny started his down-home Roasters Restaurants in the early 90’s, building to over 350 locations across the U.S. and here in Canada. And when one opened in Halifax, Nova Scotia, it became our favorite eatery whenever Mary Lee and I visited the Big City.
In just a few years, his menu had expanded from his signature Kenny Rogers Roasters chicken, cooked in those wonderful wood-fire rotisseries, to many fresh-made side dishes. Which included rotisserie turkey breast, honey-bourbon barbecue ribs, pita sandwiches, soups and salads. Other popular items included Miami Subs, their incredible Kenny Rogers Fire-And-Ice Chili and their vanilla muffins.
But by the turn of the century, his ROASTERS chain was in financial trouble.
Putting out genuine home-style meals in what too many customers seemed to consider a fast-food market, was costing them. In what, to me, is one of the saddest events in our Food industry, Kenny was forced to close a whole lot of his outlets in Canada and the U.S.
And here’s the kicker. Although the restaurant chain lost fans in Kenny’s homeland, there are still hundreds of popular much-loved Kenny Rogers Roasters open around the world. Where Kenny’s music also remains popular.
You’ll still find them in the Far East Pacific Region. In the Philippines, Malaysia, Singapore, Indonesia, Brunei. Kenny Rogers Roasters is one of the fastest growing restaurant chains along the Pacific Rim.
The great people of The Philippines are especially keeping Kenny’s great food alive — Bless Them! As well as the wonderful people of Malaysia, Singapore…
Why are they still going great worldwide?
Because of the quality! Remember it? Remember that rich country kitchen smell of real cooking chicken when you walked in the door of a Kenny Rogers Roasters?
>> So if you can’t travel to Kuala Lumpur for a taste of Kenny’s popular “East Meets West” chicken — if you want to prepare a delicious meal to impress family, friends or even a hot date, here are this ol’ cook’s re-creations of Kenny Rogers Roaster’s most popular recipes of all time…
Our Fave Kenny Rogers Recipes…
–Kenny Rogers Roasted Chicken–
1 whole chicken
½ cup rock salt
2 tablespoons calamansi juice (Key Lime juice is a good substitute)
¼ cup soy sauce
¼ cup corn oil
2 tablespoons chili ketchup
2 teaspoons well-pounded garlic
½ teaspoon pepper mill grind black pepper
¼ teaspoon mustard
Directions:
Rub the chicken with rock salt. Rinse and pat dry. Place the chicken in a bowl.
Add the rest of the ingredients and let stand in the refrigerator for at least 8 – 24 hours.
Cook slowly, basting with the remaining marinade from time to time.
>> If you don’t have a chicken rotisserie, it’s actually worth getting one. The electric ones don’t cost that much – and the result is healthy and downright delicious. However, you can certainly still cook ‘er up proud in the oven! Either way, you’re going to get the best old timey Country Cooking can provide.
–Kenny Rogers Roasters BBQ Sauce–
1 cup Applesauce
½ cup Heinz ketchup
1 ¼ cups Light brown sugar, packed
6 tablespoons Lemon juice
½ teaspoon Paprika
Salt and pepper
½ teaspoon Garlic salt
½ teaspoon Cinnamon.
Directions:
In heavy saucepan bring mixture to boil.
Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
This BBQ Sauce freezes well.
–Kenny Rogers Corn Muffins–
½ cup unsalted butter
2/3 cup sugar
¼ cup honey
2 eggs
½ tsp salt
1 1/2 cups flour
3/4 cup yellow cornmeal
½ tsp baking powder
½ cup milk
3/4 cup yellow corn (fresh, frozen or canned)
Directions:
Preheat oven to 400 degrees Fahrenheit.
Cream together butter, sugar, honey, eggs and salt in a large bowl. Put in the flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in.
Grease a 12-cup muffin pan and fill each cup with batter.
Bake for 20-25 minutes or until muffins begin to turn brown on top.
Kenny Rogers Rules! To See Our Most Popular HOME & RESTAURANT RECIPES Go To Mary Lee & Brian Alan Burhoe’s Best Home & Restaurant Recipes
And Try…
–Kenny Rogers Fire-And-Ice Chili–
1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
a clove of garlic minced
1 28-ounce can tomatoes cut up
6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
¼ cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.
Directions:
1. Drain pineapple, reserving juice.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
–Kenny Rogers Vanilla Muffins–
2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup baker’s sugar
2 eggs — lightly beaten
3/4 cup fresh milk
¼ cup buttermilk
1/2 tablespoon vanilla essence
Directions:
1. Sift flour, baking powder and salt into a bowl.
2. Cream the butter and sugar till white as a snowball and add to mix.
3. Slowly fold in the eggs and beat it like you mean it.
4. Blend in the milk, buttermilk and vanilla essence.
5. Pour into muffin pan, bake in a preheated oven at 360 for 25 minutes until done.
Pile this amazing savoury food on platters, place on your kitchen table, put on some of your fave Kenny Rogers songs (add a pinch of Dolly), call in the gang, and —
“Dig In and Enjoy!”
AND REMEMBER: To See Our Most Popular RECIPES Go To SUGAR & SPOUSE: Mary Lee & Brian Alan Burhoe’s Best Home & Restaurant Recipes
Were you a dedicated Kenny Rogers fan like us? You can learn more about Kenny at Country Music Hall of Famer Kenny Rogers.
This article Updated November 18, 2022.
KENNY ROGERS ROASTERS CHICKEN BREAST RECIPES: Best Restaurant Recipes for Home Cooking
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