Eddies Bbq Grilled Chicken Recipes

GRILLED BARBECUED CHICKEN

Steps:

• In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)

Steps:

• If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
• Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
• Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
• Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
• Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
• with extra BBQ sauce and your favorite summer side dishes. Enjoy!

EDDIE'S BBQ GRILLED CHICKEN

Steps:

• Boil chicken for 10-20 minutes; remove and set aside in refrigerator.
• Blend rest of the ingredients in a pot and stir over medium heat until onions are tender.
• Remove from heat and let cool.
• Marinate chicken in this sauce for at least 1 hour.
• Put on the grill and cook until done.

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS

Steps:

• Prepare a grill for medium heat.
• Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
• Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
• Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
• Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.

HOBOKEN EDDIE'S ROOT BEER CHICKEN

Steps:

• Place root beer in a saucepan and bring to a boil. Reduce the root beer by 1/2, to a syrupy consistency, and set aside.
• Preheat a grill. Lightly oil and season the chicken breasts. Grill the chicken until cooked through and the juices run clear, about 4 to 5 minutes per side.
• To make rice, bring the water to a boil, add the rice and add Hoboken Eddie's sauces to the rice. Add the cinnamon and allspice, mix well, cover, and allow to cook for 20 minutes.
• Slice the bananas and saute them in the butter for approximately 3 minutes.
• To serve, place a spoonful of rice on each plate, top with a chicken breast, and drizzle some of the root beer glaze on top of the chicken. Top the chicken with a thin slice of Scotch bonnet pepper and serve with banana slices.

ERIC'S EASY GRILLED CHICKEN

Steps:

• In a bowl, add the Italian dressing, teriyaki sauce and minced garlic; stir to combine.
• Add the chicken breast halves; cover and marinate in the refrigerator overnight.
• Grill over hot coals for approximately 10 minutes on each side or until juices run clear.

EASY GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix thyme, lemon, garlic salt and pepper. Coat both sides of chicken with oil, then rub with thyme mixture.
• Place chicken on grill over medium heat. Cover grill; cook 12 to 17 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Garnish with additional fresh thyme if desired.