What is your BEST grilled chicken recipe?
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Question by ✔Bob B☮: What is your BEST grilled chicken recipe?
I love chicken and i want to know the amazing ways that you can make it! I want to eat all the chicken in the WORLD~!
Give your answer to this question below!
8 Responses to What is your BEST grilled chicken recipe?
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STANDARD,, S and P mesquite
i aint kidding you
phllipe b
February 12, 2013 at 12:47 am
Melt butter.Add onion powder brown sugar, 2 tbsp mustard, 2 tbsp Worcestershire sauce 1 cup ketchup mArinade the chicken for a few minutes. You can either bake it or grill it.
Jeanette
February 12, 2013 at 1:03 am
when I grill chicken breast, I cut it down the middle do that it is thinner than a whole breast. With the whole breast being half as thick as it was, it cooks faster and more even. That way I don’t have to over cook it. It comes off the grill cooked but moist and juicy.
my_alias_id
February 12, 2013 at 1:37 am
I have a rotisserie on my grill so usually I do whole chickens on it.
Lemon Pepper, dry rubs, BBQ, teriyaki, Mojo.
If it’s a dry rub or seasoning I just put it on and let the bird spin.
If it’s a wet sauce I baste it now and then.
Of course, you can do any of these directly on the grill.
If you don’t have a rotisserie, here’s my favorite grilled chicken recipe –
Grilled Miso Chicken
Serves 4
Ingredients
4 chicken breasts
8 fresh basil leaves
2 fresh peppers sliced (red and green)
½ cup water
Marinade
1/4 cup Miso
3 tablespoons Honey
3 tablespoons Sesame Oil (Olive Oil may be substituted)
1/2 teaspoons powdered Ginger
1/2 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
1/4 teaspoon freshly ground pepper
2 tablespoons water
Directions:
Mix all the ingredients for the marinade in a bowl.
Place chicken in a shallow dish and pour the marinade over the
chicken and chill, covered, for one to two hours.
Remove chicken from marinade and place on the grill.
Grill each side for approximately 2 minutes and remove the chicken.
Take four large pieces of tinfoil and place one chicken breast and 2 basil
leaves in the middle of each tinfoil. Divide the sliced peppers evenly between
the chicken.
Add about 2 tablespoons of water to each piece of chicken.
Seal the foil and grill for approximately 15 minutes, or until the chicken is no
longer pink in the center.
misschef
February 12, 2013 at 1:58 am
Walk to your nearest Nando’s Restaurant.
Order one whole chicken, cut into eight pieces, peri peri chips and spicy rice.
All Extra Hot.
Walk back.
Earn that burn.
Ladia
February 12, 2013 at 2:34 am
1/2 c tequila
juice and zest of a lime
1 tspn of died chipotle flakes or chipotle chili powder
1 clove of garlic crushed
1/4 of an onion chopped real fine
tblspn of worstechire
chopped parsley
mix and marinate chicken for a day,then grill,smoke,bake,broil
or
1 cup orange marmalade
1 tspn carribean jerk season
tblspn soy sauce
mix and marinate chicken for a day the grill,smoke,bake or broil (also VERY good with pork loin)
both of these are great! u can cook them however u perfer!
you can use the chicken from the first marinade recipe to make killer chicken fajitas
and the chicken marinated in the second recipe is really good served with a salad made with fresh chopped lettuce,mango,advacado,chopped red onion,and tomoto with a vinegrette made from lime juice and some fresh thyme!
srgriffin
February 12, 2013 at 3:20 am
GRILLED LEMON CHICKEN
1 chicken, cut up
1/2 cup Kosher salt
1/4 cup olive oil
1/2 cup lemon juice, freshly squeezed
1 packet True lemon or 1/2 teaspoon lemon pepper
grated rind of 2 lemons
3 cloves garlic, pressed
pinch red pepper flakes
pinch thyme
1/4 teaspoon rubbed sage
salt, pepper, garlic powder
In a 1 gallon Ziploc bag or large plastic container with a cover, dissolve salt in 1 quart water. Brine chicken for 2 hours or up to 12 hours in refrigerator, turning several times to brine evenly.
When ready to use, rinse chicken well in cold running water; pat dry. Season with salt, pepper, and a sprinkling of garlic powder.
Heat olive oil, garlic and lemon rind just until hot. Remove from heat and add lemon juice, thyme, sage, a pinch of salt and pepper, True Lemon packet or lemon pepper (optional) and hot red pepper flakes. Put mixture into a shallow pan, such as what would be used for breading.
Grill chicken over hot coals or on a gas grill, or use an indoor grill pan or broiler. Cook chicken pieces, turning several times, until they are nicely browned, about 15-20 minutes (depends on heat of grill and chicken size). Reserve half of the marinade for basting.
Dip and roll around in the lemon marinade, then return to low heat and continue cooking for another 10 minutes, or until done. Baste chicken with the remaining marinade for 5 minutes.
Cover and continue cooking for another 5 minutes.
Serve.
Submitted by: CM
Erick Cunanan
February 12, 2013 at 4:04 am
put butter, garlic ahd chives under the chicken skin or if skinless cut a pocket and put it in.
Pat
February 12, 2013 at 4:19 am