Answers to Everyday Questions : Good grill recipes for chicken?

Good grill recipes for chicken?

9 Responses to “Good grill recipes for chicken?”

1. Bex said :
   October 30th, 2010 at 4:14 am

   Easy Cajun Spiced Chicken Breasts
   From Diana Rattray,
   Your Guide to Southern Food.
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   This easy chicken recipe is made with Cajun spices, chicken breasts, and a little vegetable oil. Plan to make this about 1 hour before you begin to cook.
   INGREDIENTS:

   * 2 tablespoons Cajun seasoning
   * 1/4 teaspoon pepper
   * 1/2 teaspoon salt
   * 1/2 teaspoon onion powder
   * 1/2 teaspoon garlic powder
   * 2 tablespoons vegetable oil
   * 4 boneless chicken breast halves

   PREPARATION:
   Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness.

   Basil Grilled Chicken

   * 3/4 teaspoon coarsely ground pepper
   * 4 chicken breast halves, skin removed
   * 1/3 cup melted butter
   * 1/4 cup fresh chopped basil leaves
   * 1/2 cup butter, room temperature
   * 2 tablespoons fresh basil, chopped
   * 1 tablespoon grated Parmesan cheese
   * 1/4 teaspoon garlic powder
   * 1/8 teaspoon salt
   * 1/8 teaspoon pepper

   Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired.
   Grilled chicken recipe serves 4.
2. eglafiii said :
   October 30th, 2010 at 4:31 am

   Try this:

   Jalapeno Lime Chicken

   1 cup orange juice concentrate
   1/3 cup chopped onion
   1/2 cup lime juice
   1/2 cup honey
   1 jalapeño pepper, seeded and diced
   2 tsp ground cumin
   2 tsp grated lime peel
   1/4 tsp garlic salt
   2 garlic cloves, minced
   10 skinless, boneless chicken breast halves

   In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2-4 hours. Cover and refrigerate remaining marinade for basting.

   Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with reserved marinade.

   Absolutely fabulous! Use as much jalapeno pepper as you like. Very tender and juicy!
3. Gatorbabe said :
   October 30th, 2010 at 4:37 am

   Marinade your chicken in Italian dressing.. Zesty is the best. Prepare your grill so that the coals (if you are using charcoal grill) are seperated to two sides. Place a pan of water in the center. Make sure your coals are very hot because this takes about an hour to cook. Place the marinated chicken on the grill above the pan of water. Close cover to the grill. The chicken will turn out so tender and juicy you will not belive it. Also as the chicken is almost done.. place any other veggies or fruit on the sides above the charcoal to grill. Have done this many times and it is a hit. But remember you need that water steaming in the center of grill to cook the chicken without burning it.
4. Grey said :
   October 30th, 2010 at 4:48 am

   My families favorite is very simple. Chicken breasts that have been marinated (overnight being the best) in teriyaki sauce with pineapple juice. We make that and throw a couple of slices of pineapple on the grill as well (only a couple minutes per side for those). This also works great as a skewer type of idea as well.
   BBQ sauce works great too and doesn’t take any prep work! Just slap it on! 🙂
5. ~Susakins~ said :
   October 30th, 2010 at 5:12 am

   Jerk Chicken:

   INGREDIENTS
   1/3 cup olive oil
   3 tablespoons distilled white vinegar
   1 1/2 tablespoons lime juice
   1 tablespoon white sugar
   1 teaspoon dried thyme leaves
   3/4 teaspoon ground allspice
   1/2 teaspoon cinnamon
   1/2 teaspoon salt
   1/3 teaspoon ground cayenne pepper
   1 scotch bonnet chile pepper, minced
   1/4 cup minced green onions with tops
   2 cloves garlic, minced
   4 skinless, boneless chicken breast halves

   DIRECTIONS
   In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
   Preheat the grill for high heat.
   Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

   **************************************
   Mystic Wings:

   INGREDIENTS
   1 (18 ounce) bottle honey teriyaki barbeque sauce
   1/2 cup Worcestershire sauce
   1/4 cup honey
   3 dashes liquid smoke flavoring
   1 1/2 tablespoons grated fresh ginger
   6 cloves crushed garlic
   8 habanero peppers, seeded and minced
   4 green chile peppers, chopped
   3 tablespoons finely grated raw horseradish
   18 chicken wings, separated at joints, tips discarded

   DIRECTIONS
   In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.
   Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
   Preheat grill for low heat.
   Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.
   *****************************************
   Honey Chicken Kabobs:

   INGREDIENTS
   1/4 cup vegetable oil
   1/3 cup honey
   1/3 cup soy sauce
   1/4 teaspoon ground black pepper
   8 skinless, boneless chicken breast halves – cut into 1 inch cubes
   2 cloves garlic
   5 small onions, cut into 2 inch pieces
   2 red bell peppers, cut into 2 inch pieces
   skewers

   DIRECTIONS
   In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
   Preheat the grill for high heat.
   Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
   Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
6. cookingkay1955 said :
   October 30th, 2010 at 5:56 am

   Carribean Grilled Chicken

   1 14½-ounce can chicken broth
   3/4 cup frozen Florida Orange Juice Concentrate, thawed
   2 tablespoons red wine vinegar
   1 tablespoon Jamaican jerk seasoning
   2 teaspoons finely shredded Florida Orange Peel
   2 cloves garlic, minced
   6 skinless, boneless medium chicken breast halves
   4 teaspoons cornstarch
   3 cups hot cooked rice
   2 Florida Red Grapefruit, peeled, sliced, and seeded
   2 Florida Oranges, peeled, sliced, and seeded
   1/4 cup sliced green onions
   Green onion brushes* (optional)

   In a nonmetallic bowl stir together chicken broth, orange juice
   concentrate, vinegar, jerk seasoning, orange peel, and garlic. Cover
   and chill half of the mixture for sauce.
   Rinse chicken; pat dry. In a plastic bag set in a shallow dish
   combine chicken and remaining orange mixture. Close bag and chill
   for 2 to 24 hours, turning bag occasionally to distribute marinade.

   Drain off marinade and reserve. Place chicken on grill rack of an
   uncovered grill. Brush with some of the reserved marinade. Grill
   directly over medium coals 12 to 15 minutes or until chicken is
   tender and no longer pink, turning once. Discard marinade.

   Meanwhile, for sauce, in a medium saucepan combine the remaining
   chilled orange mixture with cornstarch. Cook and stir over medium
   heat until thickened and bubbly. Cook and stir for 2 minutes more.

   To serve, spoon rice on each of 6 dinner plates. Arrange grapefruit
   and orange slices on top of rice on each plate; place one piece of
   chicken on top of grapefruit and orange slices. Spoon fruit sauce
   over chicken and fruit. Sprinkle with green onions. If desired,
   garnish with green onion brushes

   Italian Grilled Chicken

   2 chicken breasts*
   1/2 cup extra-virgin olive oil
   1 lemon — juice of
   2 tablespoons chopped fresh basil — (30ml)
   2 cloves garlic — pressed
   salt and pepper to taste
   boneless, skinless

   1. Pound chicken breasts flat until 1/4″ thick.

   2. Rub with a little olive oil and garlic.

   3. Sprinkle with salt and pepper.

   4. Grill using indirect method until done.

   5. When finished, drizzle with olive oil and lemon juice, and sprinkle with fresh basil.

   Hickory Apple Chicken
   Grill Mates® Hickory BBQ Marinade, ketchup, honey, bacon and apple juice makes a flavorful BBQ sauce for grilled chicken thighs.
   Prep Time: 20 minutes
   Cook Time: 18 minutes
   Makes 8 servings.

   Ingredients:
   1 package McCormick® Grill Mates® Hickory BBQ Marinade
   1/2 cup ketchup
   1 tablespoon Worcestershire sauce
   1 tablespoon vinegar
   1 tablespoon honey
   2 tablespoons apple juice
   3 slices bacon, crisply cooked and crumbled
   2 pounds boneless chicken thighs
   1 tablespoon oil

   Directions:
   1. Mix first 7 ingredients in large bowl; set aside.
   2 Lightly brush chicken with oil. Grill over medium heat 7 to 9 minutes per side or until chicken is cooked through. Brush chicken with prepared BBQ sauce during last 2 minutes of grilling

   Hickory BBQ Chicken
   The full-flavored barbecue sauce on this chicken starts with Grill Mates® Hickory BBQ Marinade.
   Prep Time: 15 minutes
   Cook Time: 30 minutes
   Makes 5 servings.

   Ingredients:
   1 package McCormick® Grill Mates® Hickory BBQ Marinade
   1/2 cup ketchup
   1 tablespoon Worchestershire sauce
   1 tablespoon cider vinegar
   1 tablespoon honey
   2 pounds chicken parts
   Vegetable oil

   Directions:
   1. Mix first 5 ingredient in small bowl; set aside.
   2. Lightly brush chicken with oil. Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally.

   3. Brush chicken with hickory sauce mixture during last 5 minutes of grilling.

   Apple Glazed Barbecue Chicken

   1 can apple juice, frozen concentrate — (6 ounce) thawed
   1/4 cup low sodium ketchup
   2 tablespoons packed brown sugar
   1 tablespoon cider vinegar
   1 teaspoon dried thyme
   1/8 teaspoon Tabasco sauce
   6 boneless skinless chicken breast halves
   — (4 ounces each)

   In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot- pepper sauce. Cook, stirring, over medium heat until the sugar completely dissolves. Remove from the heat and cool to room temperature. Place the chicken in a single layer in a 13-by-9-inch baking pan. Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides. Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours. Coat a grill rack with nonstick spray. Then light the grill according the manufacturer’s directions. Check the temperature for grilling; the temperature should be medium-hot (see the Test Kitchen Tip below). Place the rack on the grill. Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan. Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture. Place the chicken on the rack and grill, uncovered, for 8 minutes. Turn the chicken over and brush with the remaining ketchup mixture. Grill for 7 to 10 minutes, or until the chicken is tender and cooked through. Discard any remaining ketchup mixture.

   TEST KITCHEN TIP: When grilling, here’s how to test the temperature of the coals: Place your hand 4 inches over the heat source. Count the number of seconds that the palm of your hand can withstand the heat before you have to remove your hand. For a hot temperature, that should be 2 seconds. For a medium-hot temperature, it should be 3 seconds. Medium heat would be 4 seconds, and low would be 5 seconds.

   To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray. Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan. Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture. Place the chicken on the rack. Broil 4 inches from the heat for 5 minutes. Turn the chicken over and brush again with the remaining ketchup mixture. Broil for 4 to 6 minutes, or until the chicken is tender and cooked through. Discard any remaining ketchup mixture.

   Sweet and Zesty Grilled Chicken
   1/4 cup Dijon mustard
   3 tablespoons honey
   1/2 teaspoon garlic powder
   6 boneless, skinless chicken breasts*
   (about 1 1/2 pounds)*

   Blend mustard, honey and garlic powder in small bowl.

   Grill chicken over medium heat for 10 to 15 minutes, turning occasionally and brushing with mustard mixture frequently.

   *6 chicken breast halves with bone and skin may be substituted. Grill for 20 to 30 minutes or until chicken is no longer pink, brushing with mustard mixture during last 10 minutes.

   Makes 6 servings.

   Mesquite Grilled Chicken with Honey Horseradish Sauce
   6 chicken breasts, boneless and skinless, 4 ounces each
   1 large onion, sliced in rings
   2 tablespoons Worcestershire sauce
   6 tablespoons prepared horseradish
   1 1/2 teaspoons white pepper
   3/4 cup honey
   3/4 cup Dijon-style mustard
   1/2 cup warm water

   Grill chicken breasts using mesquite chips. While chicken cooks, prepare sauce: saute onion in large skillet on low heat until translucent; add Worcestershire sauce and cook onions until completely done. Add all other ingredients and cook an additional 12 minutes. When chicken is done, remove from grill, add directly to the sauce and coat well.

   Serve on a bed of rice garnished with chopped parsley and a lemon slice.

   Makes 6 servings

   Grilled Hawaiian Chicken
   6 chicken breasts, boneless
   2 cups pineapple juice
   2 tablespoons Worcestershire sauce
   2 ounces soy sauce (regular or low sodium)
   2 tablespoons brown sugar

   Combine all ingredients except chicken and stir. Poke about 5-8 sets of holes in each chicken breast. Put chicken in marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover tightly, and refrigerate for 24-36 hours. Grill when desired.

   South of the Border Grilled Chicken
   1 package chili seasoning mix or taco seasoning mix
   1 (15 ounce) can tomato sauce
   2 tablespoons oil
   1 teaspoon garlic salt
   2 tablespoons lemon juice
   1/2 cup water
   3 pounds chicken pieces

   Combine all ingredients except chicken, mixing well. Add chicken pieces; cover and marinate in refrigerator 2 or 3 hours, turning occasionally.

   Grill chicken over medium coals, turning and basting with marinating sauce frequently. Cook 45 minutes or until done. While chicken is cooking, heat remaining marinating sauce in heatproof pan on back of grill.

   Serve hot sauce with grilled chicken.

   Makes 6 servings.
7. averagejoecooking said :
   October 30th, 2010 at 6:06 am

   How about some Beer Can Chicken!

   http://www.averagejoecooking.com/beer-can-chicken/

   or some Chicken Burgers for a little twist on the common burger.

   http://www.averagejoecooking.com/chicken-burgers/
8. A37licia said :
   October 30th, 2010 at 6:16 am

   Below is one of our favorites, and it’s very easy since most people have all the marinade ingredients on hand and there is no chopping. I use chicken breasts, not thighs. But thighs are awesome on the grill!

   Asian BBQ Chicken, from Cooking Light
   http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&enrid=983C8E4DF2E5CCD22BB165487D9EAE2E303A8E4DFDC12CC64D7129D8D69870CD

   This is a fabulous side dish:
   http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&enrid=8A31C124342BF70B2BB165487D9EAE2E303A8E4DFDC12CC64D7129D8D69870CD
9. bobby b said :
   October 30th, 2010 at 7:08 am

   Something interesting you might like. I posted this on my blog – A Chicken Teriyaki Sandwich.

   http://blogchef.net/chicken-teriyaki-sandwich-recipe/

   ENJOY!