Grilled chicken recipes

[mdchiefsfan]

Looking to CP for assistance. We are grilling chicken tonight, and with the versatility of chicken, I am kind of flooded with the possibilities I can make. We want to do something different from what we generally make, so I am asking you, CP:

What is your favorite grilled chicken recipe, and your favorite sides to go with it?

P.S. I have already tried the antifreeze marinade, over an AIDS fire grill; would try again, just not tonight.

[In58men]

I like to do a Santa Maria rub on chicken. When it's just about done I like to baste it with a little barbecue sauce. Sides are endless with BBQ chicken.


Grilled corn on the cob

Asaragus

Mash potatoes

Baked potatoes

Au gratin taters

Rice

Bread

any salad: tater salad, mac salad, green salad, pasta salad

Coleslaw

Beans

[mdchiefsfan]

Originally Posted by Inmem58

I like to do a Santa Maria rub on chicken. When it's just about done I like to baste it with a little barbecue sauce. Sides are endless with BBQ chicken.


Grilled corn on the cob

Asaragus

Mash potatoes

Baked potatoes

Au gratin taters

Rice

Bread

any salad: tater salad, mac salad, green salad, pasta salad

Coleslaw

Beans

Do you make the rub yourself, or get a package of it?

[Scorp]

In a sealable bag add

3-4 chicken breasts
2 cups of water
1 cup of oil
1/4 cup of soy sauce
1/4 cup of worstercheir
some oregano
lots of garlic powder
lots of onion powder
lots of black pepper
couple squirts of lemon juice
3/4 cup of barbecue sauce (KC MAsterpiece)

mix good and seal bag after you squeeze all air out. Let marinate for 4-6 hours in fridge.. after desired marinate time take out of bag and pat dry. rub oil on chicken breast and then reseason with onion, garlic, salt and pepper. Put on grill.

Grill for 4-6 minutes per side using internal thermometer to desired temperature. take off grill and cover with foil and rest for 5 minutes before eating.

I grill asparagus while letting chicken rest.

[In58men]

Originally Posted by mdchiefsfan

Do you make the rub yourself, or get a package of it?

I buy it at the store, some chicken I leave dry. It's a great run for chicken. Weber has some liquid lemon chicken marinade I heard is good too.

[GloucesterChief]

Persian saffron yogurt chicken kabobs.

Marinade:
1 onion grated fine
1 cup plain yogurt (Greek is the best but it needs to be plain)
3-4 Tbsp EVOO
3-4 TBsp lime juice
1 teaspoon saffron dissolved in hot a couple tablespoons hot water
Salt to taste
Black Pepper to taste
Cumin to taste.

Put all the ingredients in a bowl and mix well. Pour over cubed chicken and marinate 6 -8 hours in the fridge.

Place on skewers and grill till done.

Serve with grilled corn, rice with cumin and/or za'atar, or salad shirazi.

[Just Passin' By]

Breasts?
Thighs?
Drumsticks?
Wings?

We need the 411

[mdchiefsfan]

Originally Posted by Just Passin' By

Breasts?
Thighs?
Drumsticks?
Wings?

We need the 411

Breasts

[mdchiefsfan]

Originally Posted by Scorp

In a sealable bag add

3-4 chicken breasts
2 cups of water
1 cup of oil
1/4 cup of soy sauce
1/4 cup of worstercheir
some oregano
lots of garlic powder
lots of onion powder
lots of black pepper
couple squirts of lemon juice
3/4 cup of barbecue sauce (KC MAsterpiece)

mix good and seal bag after you squeeze all air out. Let marinate for 4-6 hours in fridge.. after desired marinate time take out of bag and pat dry. rub oil on chicken breast and then reseason with onion, garlic, salt and pepper. Put on grill.

Grill for 4-6 minutes per side using internal thermometer to desired temperature. take off grill and cover with foil and rest for 5 minutes before eating.

I grill asparagus while letting chicken rest.

This sounds damn good.

[HonestChieffan]

I do a whole bird, split into two halves.

Overnight, marinate in:

Juice of two lemons, est from one lemon and toss the lemon skins in
4 cloves of garlic finely chopped
1/2 cup olive oil
a good portion of red pepper flakes, oregano, basil, rosemary
salt and pepper.

I cook over oak....I have a fire pit I light with 4 or five oak slits and when they are burned to coals, I put in Weber banked to a side and indirect cook the bird. I try to keep weber temp at 300 or close.

[mdchiefsfan]

Originally Posted by Inmem58

I buy it at the store, some chicken I leave dry. It's a great run for chicken. Weber has some liquid lemon chicken marinade I heard is good too.

I'll keep an eye out for these. I love weber's BBQ sauce.

[ptlyon]

Going with the others, a marinate or Brine makes all the difference.

Here is a simple Brine I use, you would not believe how juicy a Brine makes chicken:
http://m.allrecipes.com/recipe/17065...-brine/?page=0

[Scorp]

Originally Posted by mdchiefsfan

This sounds damn good.

It is quite tasty!

[Just Passin' By]

Originally Posted by mdchiefsfan

Breasts

If you've got a Jaccard, use that on the breasts. It cuts down on the time needed for marinating, gives more surface area for a rub, and allows for the meat to cook faster and remain juicier.

One thing I like to do is make a homemade "Shake and Bake" on the grill. I use panko crumbs and parmesan cheese, along with spices, as the coating.

[mdchiefsfan]

Originally Posted by HonestChieffan

I do a whole bird, split into two halves.

Overnight, marinate in:

Juice of two lemons, est from one lemon and toss the lemon skins in
4 cloves of garlic finely chopped
1/2 cup olive oil
a good portion of red pepper flakes, oregano, basil, rosemary
salt and pepper.

I cook over oak....I have a fire pit I light with 4 or five oak slits and when they are burned to coals, I put in Weber banked to a side and indirect cook the bird. I try to keep weber temp at 300 or close.

This also sounds really good. I am cooking the chicken tonight though, so overnight marinating is off the board. Bookmarked for sure.