CHARCOAL GRILLED CHICKEN
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
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).
BBQ CHICKEN FRIED STEAK WITH WHITE GRAVY
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
- Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
- Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
- To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.
CHARCOAL GRILLED CHICKEN SINALOA-STYLE WITH GRILLED CORN, BLACK BEAN AND QUINOA RELISH
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
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
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
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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