4 boneless skinless chicken breasts
1/4 cup spicy mustard
2 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.
2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.
3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.
Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.
Monday, September 17, 2007
Honey Barbeque Chicken
6 boneless skinless chicken breasts
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken breasts on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.
Grilled Chicken with Blueberry BBQ Sauce
Ingredients
6 bone in chicken breasts
2 cp. fresh blueberries
1/4 cp. balsamic vinegar
3 tbsp honey
3 tbsp ketchup
1/2 tsp garlic powder
1/2 tsp ginger powder
Bring all the ingredients (except the chicken of course) to a low boil in a saucepan. Reduce the heat, and simmer for 10 to 12 minutes until the sauce thickens. Remove from heat and allow the sauce to cool. Pour the BBQ sauce into a blender and blend until smooth.
Put the chicken breasts and a 1/3 cup of BBQ sauce into a zip top bag and coat well. Marinate in the refrigerator for 30 minutes to an hour. Reserve the rest of the sauce for serving. Grill the chicken over medium high until cooked, 7-8 minutes per side. Top the chicken with the BBQ sauce and serve.
6 bone in chicken breasts
2 cp. fresh blueberries
1/4 cp. balsamic vinegar
3 tbsp honey
3 tbsp ketchup
1/2 tsp garlic powder
1/2 tsp ginger powder
Bring all the ingredients (except the chicken of course) to a low boil in a saucepan. Reduce the heat, and simmer for 10 to 12 minutes until the sauce thickens. Remove from heat and allow the sauce to cool. Pour the BBQ sauce into a blender and blend until smooth.
Put the chicken breasts and a 1/3 cup of BBQ sauce into a zip top bag and coat well. Marinate in the refrigerator for 30 minutes to an hour. Reserve the rest of the sauce for serving. Grill the chicken over medium high until cooked, 7-8 minutes per side. Top the chicken with the BBQ sauce and serve.
Glazed BBQ Chicken
Ingredients:
1 pound shallots, finely chopped
1/4 cup olive oil
1 cup distilled white vinegar
1 cup canned tomato puree
1/2 cup mild honey
1/4 cup steak sauce such as A.1.
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken, split in half
Turn this recipe into a puzzle! [click]
Directions:
Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato puree, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.
To cook chicken using a charcoal grill: Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.
Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour. To cook chicken using a gas grill:
Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes. Serve chicken with reserved cup sauce.
Cooks' note: If you aren't able to grill, roast chicken, skin sides up, on rack of a broiler pan in upper third of a 500 F oven, basting occasionally, 40 to 45 minutes (cover loosely with foil after 30 minutes if chicken is getting very dark).
This recipe for Barbecue Glazed Chicken serves/makes 4
1 pound shallots, finely chopped
1/4 cup olive oil
1 cup distilled white vinegar
1 cup canned tomato puree
1/2 cup mild honey
1/4 cup steak sauce such as A.1.
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken, split in half
Turn this recipe into a puzzle! [click]
Directions:
Cook shallots in oil in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft, 12 to 14 minutes (reduce heat to low if shallots begin to brown). Stir in vinegar, tomato puree, honey, steak sauce, Worcestershire, salt, and pepper and bring to a boil. Remove sauce from heat and reserve 1 1/2 cups for basting and 1 cup for serving. Cool sauce to room temperature before brushing on chicken (sauce will thicken as it cools).
Remove excess fat from chicken and pat chicken dry. Brush all over with some barbecue sauce and season with salt and pepper.
To cook chicken using a charcoal grill: Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning, until well browned, about 3 minutes total.
Move chicken to side of grill with no coals underneath, arranging skin sides up, then cook, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, 45 minutes to 1 hour. To cook chicken using a gas grill:
Preheat all burners on high, then adjust heat to moderate. Sear chicken on lightly oiled grill rack, uncovered, turning, until well browned, about 10 minutes total. Adjust heat to low, then cook chicken, covered with lid, brushing with sauce and turning every 10 minutes, until cooked through, about 25 minutes. Serve chicken with reserved cup sauce.
Cooks' note: If you aren't able to grill, roast chicken, skin sides up, on rack of a broiler pan in upper third of a 500 F oven, basting occasionally, 40 to 45 minutes (cover loosely with foil after 30 minutes if chicken is getting very dark).
This recipe for Barbecue Glazed Chicken serves/makes 4
Smokey BBQ Chicken
8 3-pound chickens, quartered or cut into serving pieces
4 cups tomato sauce
1/2 cup light soy sauce
1/2 cup white or apple cider vinegar
12 ounces beer
2 teaspoons salt
1 tablespoon pure ground hot red chile
1 tablespoon freshly ground black pepper
3 large cloves garlic, finely minced
Turn this recipe into a puzzle! [click]
Directions:
Place the chicken pieces in large oiled baking pans, skin-side up, and bake at 450 degrees for 45 minutes. Meanwhile, combine the rest of the ingredients in a 2-quart saucepan and simmer, uncovered, over low heat for 20 minutes. Remove from heat and stir to combine well. Remove chicken from the oven and pour off he collected pan juices. Reserve one cup and add to sauce. Bring sauce to a boil, then lower heat and simmer for another 15 minutes. Pour the sauce over the chicken (still in the pans) and marinate for one hour, basting frequently with the sauce.
Prepare the grill. When coals are ready, arrange them evenly on either side of the grate, and place a drip pan in the middle. Add some soaked wood chips for more smoke. Remove chicken from marinade, saving the sauce for basting and serving at the table. Place the chicken on the grill, skin-side up, centered over the drip pan. Cover the grill. Baste chicken frequently as it cooks. Turn it after 30 minutes. Continue grilling, basting often, for 60 to 70 minutes, or until it is very tender and smoky. Serve with the remaining sauce.
This recipe for Alabama Smoky Barbecued Chicken serves/makes 12
4 cups tomato sauce
1/2 cup light soy sauce
1/2 cup white or apple cider vinegar
12 ounces beer
2 teaspoons salt
1 tablespoon pure ground hot red chile
1 tablespoon freshly ground black pepper
3 large cloves garlic, finely minced
Turn this recipe into a puzzle! [click]
Directions:
Place the chicken pieces in large oiled baking pans, skin-side up, and bake at 450 degrees for 45 minutes. Meanwhile, combine the rest of the ingredients in a 2-quart saucepan and simmer, uncovered, over low heat for 20 minutes. Remove from heat and stir to combine well. Remove chicken from the oven and pour off he collected pan juices. Reserve one cup and add to sauce. Bring sauce to a boil, then lower heat and simmer for another 15 minutes. Pour the sauce over the chicken (still in the pans) and marinate for one hour, basting frequently with the sauce.
Prepare the grill. When coals are ready, arrange them evenly on either side of the grate, and place a drip pan in the middle. Add some soaked wood chips for more smoke. Remove chicken from marinade, saving the sauce for basting and serving at the table. Place the chicken on the grill, skin-side up, centered over the drip pan. Cover the grill. Baste chicken frequently as it cooks. Turn it after 30 minutes. Continue grilling, basting often, for 60 to 70 minutes, or until it is very tender and smoky. Serve with the remaining sauce.
This recipe for Alabama Smoky Barbecued Chicken serves/makes 12
Orange Vinegar Chicken
This grilled chicken recipe is marinated in an orange and olive oil marinade then glazed with honey mustard sauce.
INGREDIENTS:
4 chicken breast halves
4 chicken leg quarters
.
Marinade:
.1 can (8 ounces) tomato sauce
1/2 cup olive oil
1/2 cup orange juice
1/4 cup vinegar
1 teaspoon dried leaf oregano, crushed
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
.
Glaze:
1/4 cup honey
1/2 teaspoon dry mustard
PREPARATION:
Place chicken in a shallow non-reactive dish.
Combine marinade ingredients in a jar; shake well to blend. Pour marinade over chicken; cover and let marinate, refrigerated, for at least 6 hours or overnight.
Turn chicken occasionally. Drain off chicken , reserving marinade for basting.
Grill chicken over medium coals for 45 to 50 minutes, brushing with the reserved marinade and turning frequently. Combine glaze ingredients and brush on chicken just before serving.
Serves 6 to 8.
INGREDIENTS:
4 chicken breast halves
4 chicken leg quarters
.
Marinade:
.1 can (8 ounces) tomato sauce
1/2 cup olive oil
1/2 cup orange juice
1/4 cup vinegar
1 teaspoon dried leaf oregano, crushed
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
.
Glaze:
1/4 cup honey
1/2 teaspoon dry mustard
PREPARATION:
Place chicken in a shallow non-reactive dish.
Combine marinade ingredients in a jar; shake well to blend. Pour marinade over chicken; cover and let marinate, refrigerated, for at least 6 hours or overnight.
Turn chicken occasionally. Drain off chicken , reserving marinade for basting.
Grill chicken over medium coals for 45 to 50 minutes, brushing with the reserved marinade and turning frequently. Combine glaze ingredients and brush on chicken just before serving.
Serves 6 to 8.
Thai Chicken Marinade
Ingredients:
1/4 c Coarsely chopped garlic
1 bunh Cilantro, chop roots & flowers, reserve leaves for garnish
1 tsp Ground turmeric
1 tsp Curry powder
1 1/2 tsp Ground dried chilis - cayenne or equivalent
1 tbsp Sugar
1/4 tsp Salt
3 tbsp Thai fish sauce - (Filipino or Vietnamese is ok too)
For basting:
coconut milk
Directions:
Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.
1/4 c Coarsely chopped garlic
1 bunh Cilantro, chop roots & flowers, reserve leaves for garnish
1 tsp Ground turmeric
1 tsp Curry powder
1 1/2 tsp Ground dried chilis - cayenne or equivalent
1 tbsp Sugar
1/4 tsp Salt
3 tbsp Thai fish sauce - (Filipino or Vietnamese is ok too)
For basting:
coconut milk
Directions:
Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.
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