Mesquite Grilled Chicken Marinade Recipes

MESQUITE GRILLED CHICKEN

Steps:

• In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
• Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
• Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
• Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
• Slice it up and enjoy it.

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

MESQUITE CHICKEN MARINADE

Steps:

• Add oil, mesquite seasoning, lemon juice, salt, and water to a ziplock bag. Close the bag and shake/mix contents.
• Add chicken to bag and reseal. Allow chicken to sit in the marinade for a minimum of 30 minutes, ideally 24 hours.
• Remove chicken from marinade and cook using the desired method. We grilled ours because the smokey flavor of the grill perfectly compliments the flavors in the marinade. Make sure chicken reaches an internal temperature of 165F.

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

MESQUITE GRILLED CHICKEN

Steps:

• Prepare grill for indirect medium heat (325°F to 375°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium.Note: To maintain medium heat (325°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
• Brush chicken with oil. Season cavity with 1 tablespoon of the Rub. Sprinkle remaining Rub evenly over surface of chicken. Place chicken, breast side up, on unlit side of grill. Close lid.
• Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).

LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)

Steps:

• Wash and pat dry chicken pieces, and place in plastic bag.
• Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
• Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
• Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
• When done, serve immediately.

MARINATED GRILLED TERIYAKI CHICKEN BREASTS

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients except chicken. Cut and discard any fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Add meat, turning to coat both sides. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling. Grill until juice of chicken is no longer pink when centers of thickest pieces are cut.