Slap Me Silly Grilled Chicken Recipes

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CILANTRO-LIME GRILLED CHICKEN



Cilantro-Lime Grilled Chicken image

This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.

Provided by muchemwa

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

4 limes, juiced
½ cup chopped fresh cilantro
2 tablespoons garlic salt
2 tablespoons ground black pepper
1 whole whole chicken, cut into 6 pieces

Steps:

  • Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g

CHARCOAL GRILLED CHICKEN



Charcoal Grilled Chicken image

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

2 -2 1/2 lbs cut up chicken
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons soy sauce
2 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon black pepper

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).

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

SLAP ME SILLY GRILLED CHICKEN



Slap Me Silly Grilled Chicken image

I created this marinade/rub for chicken on a whim and boy was it a HIT! We didn't have a big enough grill for chicken in a beer can, but this recipe knocked off everyone's socks. Give it a try tonight.

Provided by These hands can cook

Categories     Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 whole chicken, cut into pieces
1 (12 ounce) can beer
1/4 cup olive oil
1/2 cup brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon chili powder
1 tablespoon liquid smoke
2 teaspoons season salt
1 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper

Steps:

  • Combine all ingredients (except chicken) in a bowl.
  • Pour or rub mixture over chicken.
  • Allow to rest in a dish large enough to hold the chicken, covered, in refrigerator for at least 3 hours.
  • Grill the chicken breast-side-down on the unheated side of the grill.
  • Cook, covered, for about 30 minutes.
  • Turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes.
  • Remove from grill and let stand, covered loosely with foil, for about 10 minutes before serving.

SLAP AND TICKLE



Slap and Tickle image

Make and share this Slap and Tickle recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

ice cube
1 ounce Bourbon
1 ounce brandy
1/2 ounce Southern Comfort
1 ounce vodka
1 ounce ruby red grapefruit juice (I'd use cocktail juice)
3 ounces fresh pineapple juice
1 ounce freshly squeezed orange juice
1 tablespoon grenadine

Steps:

  • Fill a cocktail shaker halfway full with ice; add in the bourbon, brandy, Southern Comfort, vodka, all the juices, and the grenadine to the shaker.
  • Shake vigorously until the drink is cold.
  • Fill a highball glass halfway with ice, and strain the mixture into the glass; serve immediately.

Nutrition Facts : Calories 401.7, Fat 0.2, Sodium 9, Carbohydrate 30.7, Fiber 0.3, Sugar 23.5, Protein 0.7

MY FAVORITE GRILLED CHICKEN EVER



My Favorite Grilled Chicken Ever image

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

2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4 chicken leg quarters

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

GRILLED CHICKEN WITH WILTED SLAW



Grilled Chicken with Wilted Slaw image

Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons cider vinegar
3 tablespoons molasses
3 tablespoons olive oil
¾ teaspoon ground allspice
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
6 boneless, skinless chicken thighs
6 tablespoons cider vinegar
2 teaspoons honey
6 bacon slices
1 teaspoon caraway seeds, crushed lightly
1 (14 ounce) package DOLE® Classic Coleslaw
2 large DOLE Green Onions

Steps:

  • Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
  • Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
  • Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
  • Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
  • Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
  • Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 14.9 g, Cholesterol 52.9 mg, Fat 15.6 g, Fiber 2.1 g, Protein 16 g, SaturatedFat 4.4 g, Sodium 566.2 mg, Sugar 8 g

SPICY, SAUCY CHICKEN



Spicy, Saucy Chicken image

Sauce can be used as a chutney, marinade or dip. Quantities can be varied to suit your own taste. I MUST HAVE MADE A TYPO IN THIS because I've lost the original and used this one - and the vinegar hit is way too much. I'm looking everywhere for my original and will correct this when I find it. In the meantime if you decide to make the Chicken dish, I recommend you approach the vinegar bottle with caution! Sauce can still be made and stored as the vinegar 'hit' diminishes with storage. After 3 weeks storage you have a very spicy chutney, great with cheese and at the optimum level for making the chicken dish...sorry about the typo...I will try harder in future!

Provided by franja

Categories     Chicken

Time P21DT15m

Yield 4 serving(s)

Number Of Ingredients 12

500 g chicken breast fillets
2 tablespoons oil (or 1/2 tbsp ghee)
4 garlic cloves, finely chopped or grated
1 red chile, finely chopped
1 green chili pepper, finely chopped
1 onion, finely chopped
1 (400 g) can chopped tomatoes
150 ml white wine vinegar
3 tablespoons soy sauce (worcestershire sauce may be substituted)
1 tablespoon honey
1 tablespoon mustard powder
2 tablespoons cold water

Steps:

  • Fry onions, chillies & garlic in oil til onion is soft.
  • Add tomatoes, soy sauce, vinegar and honey. Bring to boil.
  • Mix mustard with water and add to pan.
  • Simmer for 30 minutes.
  • Allow to cool.
  • The sauce/chutney should now be bottled for 3 weeks before making the chicken dish.
  • Place a layer of 'sauce' in flame proof oven proof dish. Place chicken on top in a single layer and cover with more of the sauce.
  • Bake in the oven gas 6 200C (180C fan oven) for about 30 minutes or until chicken is cooked.
  • Either serve like this or place under hot grill for a few minutes to caramelise the topping.
  • Serve with a mixed salad.

Nutrition Facts : Calories 277.8, Fat 9.5, SaturatedFat 1.5, Cholesterol 72.5, Sodium 844, Carbohydrate 15.8, Fiber 2.5, Sugar 9.7, Protein 32.8

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