Charcoal Grilled Chicken Recipes

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CHARCOAL GRILLED CHICKEN



Charcoal Grilled Chicken image

Make and share this Charcoal Grilled Chicken recipe from Food.com.

Provided by Derf2440

Categories     Canadian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 -2 1/2 lbs cut up chicken
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons soy sauce
2 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon black pepper

Steps:

  • Arrange chicken in 9 x 13 x 2 inch dish.
  • In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight.
  • Cover and refrigerate bowl of remaining marinade for basting.
  • Drain chicken, discard liquid.
  • Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals.
  • Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
  • Baste with reserved marinate.
  • Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).

CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH



Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish image

This succulent, mahogany-skinned chicken has humble roots; the dish originated in simple roadside stands in Mexico's Sinaloa region and is truly road-food. Or it was...juicy yet crisp, at once earthy and acidic, this chicken deserves a spot on your table, too. Serve it with this healthy relish of hearty black beans, toothsome quinoa, sweet charred corn and the dish's traditional accompaniment, green onions.

Provided by Bobby Flay

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup rice vinegar
1/4 cup canola oil
Juice of 1 lime
Juice of 1 orange
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon chile de arbol or cayenne
1/4 teaspoon ground cloves
6 cloves garlic, finely chopped
Two 3-pound chickens, each cut into 8 pieces
Kosher salt and freshly ground black pepper
Grilled Corn, Black Bean and Quinoa Relish, recipe follows
Kosher salt and freshly ground black pepper
1/2 cup quinoa
8 green onions
2 tablespoons canola oil
8 ears grilled corn, kernels removed
1 can black beans, drained, rinsed well and drained again
1/4 cup extra-virgin olive oil
Juice of 1 lime
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano

Steps:

  • Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
  • Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
  • Remove the chicken from the vinegar mixture and place on a baking sheet.
  • Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
  • Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
  • After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish.
  • Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
  • Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
  • Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.

CHARCOAL GRILLED CHICKEN BREAST



Charcoal Grilled Chicken Breast image

Just made this the other day when we had company down. the rub that's on there along with the smoke infused from the charcoal make this a great tasting dish. serve with roasted potatoes to make it even better.

Provided by Chef Ryoni

Categories     Canadian

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 boneless skinless chicken breast halves
4 teaspoons granulated onion
4 teaspoons granulated garlic
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons fresh ground black pepper
extra virgin olive oil

Steps:

  • In a small bowl, mix the rub ingredients.
  • Lightly brush the chicken with the oil and season with the rub, pressing the spices into the meat. Grill the chicken over direct medium heat untill it is firm and there is no pink in the middle. About 8 to 12 minutes, turning once. serve warm.

Nutrition Facts : Calories 154.2, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1836.4, Carbohydrate 5.4, Fiber 1.1, Sugar 1.6, Protein 28.2

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