Grilled Chicken Recipes

[lengels]

Does anyone have really good marinade recipes for grilled chicken? I looked in the recipe search and found a few but was hoping some of you had some delicious ones to share.
Thanks.
Deb

[buddie]

here are a couple

Thai Herb Grilled chicken breasts
1/3 cup finely chopped fresh basil (if using dry use 1/2 the amounnt)
1/3 cup finely chopped mint
1/3 cup finely chopped cilantro
3 tbsp finely chopped peeled ginger
4 garlic cloves chopped
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 1/2 tbsp canola oil
1 1/2 tbsp packed dark brown sugar
1 serrano chili, chopped (don't say it)
6 skinless boneless chicken breast

1) combine first 10 ingredients and MIX WELL or easier yet put in processor
and click "ON"

2) arrange chicken in large glass dish pour mixture over chicken cover with
saran wrap and chill at least 2 hours or over night

3) grill chicken ALL DONE

(if you would like to put skewers through chicken soak the skewers first for 30 minutes in water (without soaking they will burn on BBQ) and then poke through chicken and then GRILL.



Bourbon chicken
1 cup bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 tsp worchestershire sauce
1/4 cup white vinegar
1 tbsp fresh lemon juice
3 cloves garlic, minced
1/2 tsp dry mustard
pepper

mix all in a baking dish and place in chicken breast(which you have slightlycut so juices can soak in). cover and marinate 2-4 hours turning once.
bakeat 375 for 50 minutes or until done. use sauce for dipping if you like. thel onger you marinade the stronger it is!


Jalapeno Chicken
1-1/2 cups green jalapeno jelly (find this in the jelly section)
3/4 cup fresh cilantro
1/4 cup vinegar
1/4 cup jalapeno pepper, minced
1/4 cup red pepper, diced
1/2 tsp. salt
4 boneless skinless chicken breasts

Directions: Combine all ingredients except chicken breasts in bowl. Put half of the marinade in a large, sealable plastic bag. Put chicken breasts in bag and seal. Allow to marinate in the refrigerator for two to four hours.

Cook chicken breasts on medium grill, brushing with marinade occasionally. Heat remainder of marinade in medium saucepan to pour over chicken if desired.

[Canice]

Here's a straight-ahead, Mediterranean-type marinade that I like:

1/4 cup strained fresh lemon juice
1/4 cup olive oil
1-2 tablespoons pressed (or very finely minced) garlic
1 tablespoon Dijon mustard
1 teaspoon rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

Makes enough for a good 3 lbs. of chicken

[Dewey]

Buddie, that Thai marinade looks great! It's going on my menu for this weekend.

Thanks!
Laurie

[Searcher]

This one is so simple. It's warm here and I'm making this tonight.
I wish I could decide whether to have rice or potatoes with it. And if I decide on rice, which recipe. I hate days like this!

Grilled Chicken Paillard
Serves 4

To prepare the chicken, place the boneless breasts in a resealable plastic bag one at a time, and pound them using the smooth side of a meat tenderizer. Once all the breasts have been pounded, place them back in the bag to marinate the chicken.

2 cloves garlic, crushed
Zest and juice of 2 limes
1 teaspoon chili powder
� teaspoon crushed red pepper flakes
4 boneless chicken breasts, pounded to �-inch thickness
Salt and pepper to taste

Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder and red pepper flakes.

Place the chicken in a large resealable plastic bag and add the marinade. Seal the bag and toss to coat the chicken. Transfer bag to refrigerator and chill 10-15 minutes but no longer than 3 hours.

Heat grill; when very hot, remove chicken from bag and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over and continue cooking 4-5 minutes more. Season with salt and pepper.

[susangibbs]

We love love love the Buttermilk Marinade for grilled chicken that Terrytx posted a while back! In fact, we are having it tonight. It is wonderfully spicy and makes the chicken very tender. Definitely worth doing a search for.

[BlueMoose]

We've been making this during the summer forever. I think this amount is more than plenty for a whole chicken, cut up (or more). It's pretty tangy, but really good.

* Exported from MasterCook *

Vinegar Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup oil
1 pint vinegar
3 tablespoons poultry seasoning
1 tablespoon salt
1 tablespoon pepper
1 egg

chicken pieces

Pour all of the marinade ingredients in a blender and blend until frothy. Pour over chicken and marinade overnight. Grill.

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[jjsooner73]

Here's a link to Southwestern Lime Chicken that I posted some time ago.

It has lime juice, soy sauce, chili powder, oregano. Very flavorful.

http://www.cookinglight.com/vbb/show...hlight=chicken

[Bonnie Benedict]

JJsooner,

Could you please post the recipe for the Southwestern Lime Chicken. I tried to get it via your link but it said the site had been moved.

Thanks!

Bonnie

[jjsooner73]

Here ya go Bonnie!
Enjoy.

Southwestern Lime Grilled Chicken

� cup fresh lime juice
6 tablespoons soy sauce
� cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
2 teaspoons chili powder
1 teaspoon cayenne pepper
8 skinless boneless chicken breast halves

Mix all ingredients. Marinate overnight. Grill.
Reserve Marinade and boil for about 5 minutes, adding water if needed.
Serve sauce with chicken.

Serve with Spicy Black Beans and chili/cumin dusted grilled veggies.

[sneezles]

All these look wondergul and I'll be printing them out . Thanks!!
Here is Jen's recipe:

This is one of my favorites. It's great on chicken, but I'm sure would be good w/ flank steak as well.
I also think I'll add less oil next time--I really don't think that much is needed. Maybe 1/8 a cup or even less.
It's also good w/ cilantro in place of the oregano.

Southwestern Lime Grilled Chicken

� cup fresh lime juice
6 tablespoons soy sauce
� cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
2 teaspoons chili powder
1 teaspoon cayenne pepper
8 skinless boneless chicken breast halves

Mix all ingredients. Marinate overnight. Grill.
Reserve Marinade and boil for about 5 minutes, adding water if it become to thick.
Serve sauce with chicken.


__________________
Jennifer

[Bonnie Benedict]

Thanks for posting the recipe AND side dish suggestions.

JJ and Sneezles...how much lime juice do you usually use? Also, JJ, how much oil do you usually use????

Thanks,
Bonnie

[claire797]

Here's a Bobby Flay marinade that is REALLY simple and good. I marinated boneless, skinless breasts in this overnight and they were packed with flavor. Also, this marinade has no oil.

1/2 cup soy sauce
1/4 cup grated ginger
2 Tablespoons coursely chopped garlic
2 Tablespoons lime juice
2 Tablespoons honey

You might want to double this recipe if you're making more than 4 chicken breasts.

Like I said, I marinated the chicken breasts overnight. The next day I grilled them on my George Foreman grill for about 9 minutes total.

[lindrusso]

This marinade is awesome. It makes a lot, so you may want to cut the recipe in half. I marinade the chicken for at least 3 hours. What I like about this marinade is that you can actually TASTE IT after the chicken comes off the grill. I find that many marinades just do not impart any flavor to the chicken unless you use it as a sauce.

Zesty Dijon Marinade
(from Cooking Light, July 1997)

1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 garlic cloves, crushed

Combine all ingredients, and stir marinade well.

Enjoy!

[mochadelsol]

Here's two I like from Bon Appetit Nov. 1991

Marinated Oriental Chicken

1/2 cup orange juice
2 tab. lemon juice
2 tab. soy sauce
2 tab. dry sherry
2 teas. minced peeled fresh ginger
1/2 teas. vinegar
1/4 teas. sugar
4 boneless chicken breast halves

1 tab. sesame seeds, toasted

Combine first 7 ingredients in large shallow dish. Add chicken to marinade. Cover w/plastic & refrigerate 1 hour or overnight, turning occasionally.
Preheat broiler. Remove chicken from marinade. Broil until brown & cooked through, about 5 min. per side. Sprinkle w/sesame seeds.

Honey Soy Sauce Chicken

1/2 cup soy sauce
2 tab. honey
2 tab. dry sherry
2 garlic cloves, minced
8 chicken thighs

Combine first 4 ingredients in large bowl. Add chicken & toss to coat. Cover & refrigerate overnight, turning occasionally.
Transfer chicken & marinade to heavy large saucepan. Bring to boil over med-high heat. Reduce heat & simmer gently until chicken is just cooked through, turning occasionally, about 20 min. Serve w/ steamed rice.
I like to sprinkle chopped green onions on the rice.

[jjsooner73]

Bonnie--I always use the full amount of lime juice called for, if not more.
As for the oil--I measure loosely but I think I usually end up w/ the 1/4 called for.
Since I've begun reading this board more, I've come to the realization that that much oil isn't needed and next time I use this will probably only use half that much.

[Linda in MO]

Bonnie, the recipe calls for 1/2 cup lime juice.

[Mickey17]

I like to use just plain old lime juice and cilantro. Tastes SO yummy. You just can't let it sit for too long or the lime taste is overpowering. About 30 min before grilling is good.

[RUSTYSMOM]

I tried Canice's mediteranean type marinade this past weekend - it was awesome! thanks for sharing Canice.

[santacruzin]

These all look so delicious. I think I have read before about not
marinating chicken too long, or else it gets rubby. Is that correct? If so, how long is the proper amount of time?

[RUSTYSMOM]

Yes - chicken can get rubbery if left too long in an acid marinade (i.e. lemon juice, lime juice) - I limit these types of maridnaes to no more than 2-3 hours. THey say the acid begins to cook the meat. Same for fish and acid.

[Bonnie Benedict]

Linda and JJ,

Thanks for setting me straight on the oil and lime juice proprotions for the Southwestern Lime Grilled Chicken.

All of these recipes sound SO good. It will be hard to decide which to fix first. I'm excited to have so mnay new recipes. The BB ROCKS!!!

Bonnie

[vbak]

Bluuemoose, I have used this marinade before and it is also called Cornell marinade. Canice, your marinade sounds very good, too. Vicky

[Krystal]

Does anyone have the recipe for the Buttermilk Marinade that Terrytx posted?

Thank You!

Krystal

[SusanL]

here is her recipe, looks great!

Buttermilk Grilled Chicken
Recipe By : LHJ online
Serving Size : 8 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk
4 teaspoons grated fresh ginger
4 teaspoons minced garlic
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon ground red pepper
2 chickens (3 to 3 1/2 lbs. each), cut up
Lemon wedges, for garnish


Combine buttermilk, ginger, garlic, cumin, salt and red pepper in a bowl. Mix well. Place chicken in a 1-gallon resealable plastic bag. Add marinade, seal bag and marinate in the refrigerator overnight.

Remove chicken from refrigerator 1 hour before grilling. Heat grill. Remove chicken from marinade; grill, turning occasionally, until cooked through, 30 to 45 minutes. Serve with lemon wedges, if desired.

Makes 8 servings. Perserving: Calories 405, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 144 mg, Sodium 501 mg, Carbohydrates 2 g, Protein 45 g,

[Krystal]

Thank you! Thank you! Thank you!

[HejazSunKat]

We love this one though don't ask me why Mastercook is coming out with 6,000 calories per serving, I just can't make it work...lol. I have a feeling it's not that bad! I do this in the oven and it comes out tasting just like bbq chicken. I'm sure it would be great on the grill.


* Exported from MasterCook *

Lemon Garlic Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish - Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Lemon Juice -- Freshly squeezed
2 Tablespoons Molasses
2 Teaspoons Worcestershire Sauce
4 Cloves Garlic -- chopped
8 Chicken -- pieces (about 2 lbs)
Cooking Spray
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
Lemon Wedge
Parsley Sprig

Combine first 4 ingredients in a dish; add chicken. Cover and marinate in regrigerator for 1 hour, turning occasionally.

Preheat oven to 450.

Remove chicken from dish; reserve marinade. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken and sprinkle with salt and pepper.

Bake at 450 for 20 minutes, baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges and garnish with parsley.

Source:
"Cooking Light, June 2002 Page 156"
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Per Serving (excluding unknown items): 6466 Calories; 467g Fat (66.5% calories from fat); 516g Protein; 13g Carbohydrate; trace Dietary Fiber; 2716mg Cholesterol; 2245mg Sodium. Exchanges: 0 Grain(Starch); 72 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 48 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[slknight]

Here's our favorite from The Guy's Guide to Great Eating. I almost never marinate for 2 hours. Most of the time I let it sit for about 10 minutes and then just toss on the grill or Foreman.

The leftovers are great too.


* Exported from MasterCook *

Thai Grilled Chicken Breasts

Recipe By on Mauer, A Guy's Guide to Great Eating, p. 86
Serving Size : 3 Preparation Time :0:00
Categories : 4-April

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon lemon juice -- fresh squeezed
1 garlic clove -- chopped
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric

1 1/2 pounds boneless skinless chicken breast halves

In a medium bowl, whisk together all the ingredients except for the chicken. Put the marinade and the chicken breasts in a recloseable plastic bag, press out as much air as possible and seal. Refrigerate for at least 2 hours or up to 24 hours. Discard any unused marinade. About 45 minutes before you plan to grill, remove the chicken from the refrigerator and let it come to room temperature.

Prepare a fire in the grill. When the coals are covered with a light ash, spread them in an even layer. Oil the grill rack, place it 5 to 6 inches over the coals and preheat the rack for 5 minutes.

Sear the chicken breasts, skin side down, on the grill rack for about 2 minutes. Turn the chicken skin side up and sear for 2 minutes more. Move the chicken away from the direct heat and grill, skin side up, covered, for 12 to 14 minutes, or until cooked through. Transfer to a serving platter. Using a paper towl for a good grip, remove the skin from the chicken and serve.

S(A Guy's Guide to Great Eating):
"p. 96"

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NOTES : There are few things more satisfying than cooking outdoors on a good grill, preferably with hardwood charcoal. The very best thing is to start with chicken breasts marinated in flavorful spices.

The following mixture is misleadingly simple, but everyone who has tasted this chicken agrees that it tastes dynamite. It also makes a dandy cold chicken sandwich.

[Shirley Panek]

Originally posted by HejazSunKat
We love this one though don't ask me why Mastercook is coming out with 6,000 calories per serving, I just can't make it work...lol. I have a feeling it's not that bad! I do this in the oven and it comes out tasting just like bbq chicken. I'm sure it would be great on the grill.

Linda -

MasterCook is probably reading the 8 pieces of chicken as 8 whole chickens. I know I don't have all the ingredients that CL has, and find myself playing around with the ingredient list to get my numbers to be about the same as theirs.

It looks like a great recipe - I'll definitely have to try it!

Shirley

[HejazSunKat]

Originally posted by Shirley Panek
Linda -

MasterCook is probably reading the 8 pieces of chicken as 8 whole chickens. I know I don't have all the ingredients that CL has, and find myself playing around with the ingredient list to get my numbers to be about the same as theirs.

It looks like a great recipe - I'll definitely have to try it!

Shirley

Shirley, thanks I'll check that out. I was scratching my head over it. I had the number of servings input and cleaned up all the 'unknowns' and still got that wacky number. Hope you do try the recipe. The marinade is really tasty. I'm always licking my fingers when I make it.