Tammys Mesquite Grilled Chicken Dinner Recipes

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MESQUITE GRILLED CHICKEN



Mesquite Grilled Chicken image

Provided by Jodi

Time 39m

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup brown sugar
2 teaspoons mesquite-flavored liquid smoke
1 teaspoon Worcestershire sauce
4 garlic cloves, minced
Zest and juice of 1 small lemon
2 teaspoons kosher salt
1 teaspoon pepper
4 to 5 boneless, skinless chicken breasts

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



Mesquite Grilled Chicken image

For smoky, bold flavor, try this easy grilled chicken recipe. Shake McCormick® Grill Mates® Mesquite Rub onto chicken. Grill. Devour.

Provided by Grill Mates

Categories     Entrees,

Yield 10

Number Of Ingredients 3

1 whole chicken (about 5 pounds)
1 tbsp olive oil
8 tbsps grill mates mesquite rub divided

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).

Nutrition Facts : Calories 276 Calories

SOUTHWEST GRILLED CHICKEN



Southwest Grilled Chicken image

"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

1/4 cup lime juice
1-1/2 teaspoons olive oil
1 teaspoon hot pepper sauce
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 boneless skinless chicken breast halves (5 ounces each)

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

LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)



Lemon Pepper Mesquite Grilled Chicken (Southwest) image

This is a very easy recipe that produces spectacular results. The citrus juice tenderizes and the lemon flavor, combined with the mesquite is to die for. This works with any cut of chicken--breasts to wings. Prep time does not include time to marinate.

Provided by Pokey in San Antonio

Categories     Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 lbs chicken
1 cup lemon juice
1 cup olive oil
2 tablespoons black pepper (coarse ground)
1 tablespoon salt

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.

Nutrition Facts : Calories 630.5, Fat 56.9, SaturatedFat 10.9, Cholesterol 103.5, Sodium 1261.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1, Protein 26.1

MESQUITE-ROASTED CHICKEN



Mesquite-Roasted Chicken image

Make and share this Mesquite-Roasted Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black peppercorns
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
2 (3 1/2-4 lb) whole chickens
1 cup ketchup
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
2 teaspoons granulated onion
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
mesquite wood chips, soaked in water to cover for at least 30 minutes

Steps:

  • Make the rub: in a bowl, combine all the rub ingredients; set aside.
  • Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
  • Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
  • Remove the backbones and cut each chicken in half.
  • Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
  • Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
  • Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
  • Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
  • Serve warm with the sauce on the side.

Nutrition Facts : Calories 624.3, Fat 41.4, SaturatedFat 11.7, Cholesterol 187.2, Sodium 1422.2, Carbohydrate 17, Fiber 1.6, Sugar 12.7, Protein 45.3

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