Grilling chicken?!
Grilling chicken?
Does anyone have a good recipe for grilling chicken? I am tired of using the same old bottled BBQ sauce (besides my husband doesn't really like it). I plan on having a nice salad and baked potatoes with the chicken. Thanks!
Answers:
Here's a different type of marinade... along the lines of a (sort of) Greek lemon chicken.
Marinade chicken in
crushed garlic or garlic powder
crumbled oregano (1/2 teaspoon)
olive oil
lemon juice (1 lemon)
salt and pepper
It's simple and surprisingly good without having to add loads of sugar.
I LOVE THIS RECIPE.
3 pounds broiler chicken
1/2 teaspoon grated fresh ginger
1 cup kecap -- (or ketjap) manis*
1 teaspoon sambal oelek**
2 garlic cloves
1 package kroepoek oedang***
-- peeled and mashed
cornstarch to thicken
2 tablespoon fresh lime juice
-- marinade for sauce
1/2 cup butter, unsalted -- melted
Instructions:
*Sweet soy sauce. **Hot pepper sauce. ***Shrimp puffs. Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This dish is good with Nasi Goreng (fried rice). Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce). Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375F on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat. Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
Easy one !
Take some salt and season your chicken..and presto your done!
do a dry jerk rub.
INGREDIENTS:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons sugar
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
PREPARATION:
Mix all ingredients together. Store in an airtight container.
mojo its spanish but marinade 1st over night then cook in a pan with juices add water then when cooked put on grill and baste with mojo then yuuuuuuuummmmmmmmmy every I MADE THIS FOR GOES CCRAAZY for it !! watch !! there are like 3 different brands there all good look for the goya products its like a wine bottle or a jug and its CheAP!! like 1.50 - the jug like 4$
sure.
use soy sause, garlic, onions (red), a red wine and olive oil
marinade for at least an hour
Sorry I'm one of those cook that don't measure.
You can pretty much "dress chicken" anyway you like, but if you wantr it to be moist & not dry, let it sit overnite in frig soaked in 1/ cup course salt
1/2 cup brown sugar
1 cut up apple
1orange in half
cover with water
before grilling mix honey and butter for basting..delicious!
I like to marinate my chicken in ranch and italian dressing,cayan pepper, garlic power and Mrs. Dash..I put all this in a giant baggie (easy to mix it all up with no mess). I usually grill it on the forman works really good but don't put the lid down just flip em. They come out moist and juicy and good. Hmm think i'll marinate same tonight and have it for dinner tomorrow.
hi my name is billie how are you today. you cook your chicken on the grill but before you start clean your grill that you put the chicken on spray it with pam spray nothing else then put some foil on top of the grill then spray the foil with pam no sticking then for a sauce buy boss sauce regular, hot boss sauce then put it in a bowl mix it together real good then give it a taste on your finger if that is not enough put just a little more that should be just right. need more recipes e-mail me billiegotmail@yahoo.com good luck billie
you can use italian dressing to put on the chicken! its really good! :-) hope you enjoy it!
1/4 cup dry bread crumbs
6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. butter or margarine, melted
4 Tbsp extra virgin olive oil
1/2 cup grated parmesean chees
1 tsp oregano and parsely- I use Italian seasoning like Emerils or something
1/2 tsp paprika, salt, pepper
MIX seasoning blend and bread crumbs in a freezer bag.
DIP chicken in melted butter and olive oil; coat with seasoning blend mixture by placing the breast in the freezer bag and shaking them. Place on greased grill over medium-hot coals.
GRILL 20 minutes or until cooked through, turning occasionally.
Grilled Raspberry Chicken
? 6 boneless, skinless chicken breasts
? 1/2 cup frozen raspberries, thawed
? 1 cup raspberry vinaigrette
? 1/4 cup raspberry vodka (optional)
? 1/4 cup finely chopped mint leaves (optional)
? Fresh mint sprigs, for garnish (optional)
? Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Yakitori Sticks.
You have to go to the Oriental market this time. You need some Shoyu (dark Japanese Soy Sauce) and Aji Mirin (thick, sweet Sake).
Mix equal parts of these two (about a cup each). Add diced onions and Thai peppers (if you want it hot). This is your marinade.
At the meat counter, see if they have boneless/skinless thigh fillets. If not, get breast. Cut the chicken up in long strips. Soak in the marinade, about 30 minutes.
In a bowl, mix equal parts Shoyu and Mirin again (a couple spoons full each). Stir in 1 Tbsp Apricot Preserves and juice from 1 large lime. This is your basting sauce. Don't reuse the marinade that the raw chicken was soaking in.
Skewer the meat onto wooden sticks (soak in water first, so they burn slower). Cook on a hot fire, turning every minute or two. Start basting on the second turn.
1. Marinate it in garlic salad dressing before you grill it.
or 2: Google "grilled chicken recipes." for 3,580,000 answers.