THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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 BUTTERMILK CHICKEN
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time P1D
Number Of Ingredients 6
Steps:
- Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.
- Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling.
- Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. Grill wings over direct heat, flipping often, until cooked through, about 15 minutes.
GRILLED MIAMI CHICKEN
I have had this recipe for years. I take half the 4lb bag of thighs and save for other use then I throw this marinade right into bag with remaining thighs. Back into freezer it goes. When ready to use I let the whole bag thaw in fridge overnight in the marinade. The following night my chicken is marinaded and ready to go on grill!
Provided by TMoney
Categories Chicken Thigh & Leg
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and pour over frozen thighs and put back in freezer, or,.
- Combine all ingredients and pour over thawed chicken and marinate at room temperature for at least one hour.
- Rub your grill grates with oil or nonstick spray before pre-heating as the sugars will cause the chicken to stick.
- Baste and turn chicken every ten minutes till no longer pink in center (grilling time will depend on size of your chicken).
- My family loves to dip so I have boiled the remaining marinade and reduced to 3/4 then served on side. It is strong so it is a matter of choice.
Nutrition Facts : Calories 285.8, Fat 13, SaturatedFat 2.4, Cholesterol 125.9, Sodium 411.8, Carbohydrate 10.8, Fiber 0.3, Sugar 9.3, Protein 30.4
SOUTHWEST GRILLED CHICKEN
"Lime juice and a splash of pepper sauce lend refreshing zest to this flavorful take on grilled chicken. It's so easy, you'll make it often." -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 146mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
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).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
MIAMI CHICKEN LEGS
I got this one of my mom's old recipe books called Great American Recipes. It's simple and delicious.
Provided by Peg 4
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry chicken.
- Prepare marinade-basting sauce by combining all the ingredients.
- Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour.
- Remove chicken from marinade and reserve for use as basting sauce.
- Place chicken on preheated grill or broiler. Baste with sauce on all sides.
- Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
- Good served with hot rolls, salad, or grilled tomatoes.
Nutrition Facts : Calories 582.5, Fat 38.1, SaturatedFat 9.1, Cholesterol 188.4, Sodium 601.8, Carbohydrate 16, Fiber 0.5, Sugar 13.9, Protein 42.2
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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