Grilled Glass Skinned Chicken Recipes

GRILLED GLASS-SKINNED CHICKEN

Steps:

• In large sealable plastic bags or in a baking dish large enough to hold chicken in one layer combine chicken and recado, coating chicken well. (Marinate chicken, covered and chilled, turning it occasionally, at least 4 hours and up to 1 day.)
• Preheat oven to 250°F. and line a large baking sheet with foil.
• Remove chicken from marinade, letting excess drip off, and discard marinade. Bake chicken, skin sides up, on baking sheet in middle of oven until cooked through, about 50 minutes, and cool completely. (Chicken may be prepared up to this point 1 day ahead and chilled, covered.)
• Prepare grill.
• Put chicken, skin sides down, around edges (to avoid hottest part of coals) of an oiled rack set 5 to 6 inches over glowing coals and grill chicken very slowly, turning it occasionally, until fat is rendered and skin is crisp, about 30 minutes. (Chicken will be slightly burned and almost transparent in some places and red in color and fragile in other places.) The marinade burns easily, but don't be discouraged-a little burned achiote tastes good.
• Serve chicken with salsa, rajas, guacamole, and tortillas.

THE BEST GRILLED CHICKEN

Steps:

• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
• To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
• Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
• Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
• Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
• Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
• Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.

GRILLED GLAZED BONELESS, SKINLESS CHICKEN BREASTS RECIPE - (4.1/5)

Steps:

• Serves 4 1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl. 2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high. 3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray. 4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving. Where Grilling and Glazing Go Wrong Here's what usually happens when you try for a deep sear and a substantial glaze. BURNT GLAZE, BLAND MEAT: Layer on glaze from the get-go and it tends to burn. The chicken may be moist, but it lacks flavorful browning. NICE GLAZE, DRY MEAT: If you wait to apply the sauce, you'll get good browning and a substantial glaze but dry, overcooked chicken. Technique The Power of Milk Powder To make sure that our chicken breasts could be both browned and glazed in the time it took the chicken to cook, we had to accelerate browning. A surprising ingredient-milk powder-was the solution. Milk powder contains both protein and so called reducing sugar (in this case, lactose), the keys to the Maillard reaction, the chemical process that causes browning. Faster browning gave us more time to layer on the glaze.

HERB GARDEN GRILLED CHICKEN

Steps:

• Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).