bluecat3636 asked:
HELP! I need a good recipe for chicken on the grill! good marinades and how to keep chicken moist while grilling….
HELP! I need a good recipe for chicken on the grill! good marinades and how to keep chicken moist while grilling….
Tags: Chicken Marinades, Chicken Recipes, Grill Recipes, Recipe Chicken
October 1st, 2007 at 7:16 pm
Praise Tam!
October 2nd, 2007 at 2:27 am
HEY BLUECAT 36 TRY THIS WEBSITE. landolakes.com
October 2nd, 2007 at 4:35 am
you can use any marinade of your choice, but to keep in moist while grilling, start it in the over first, and then put it on the grill for the remaining time. Let most of the cooking happen in the oven.
October 3rd, 2007 at 10:53 pm
1 cup vegtable oil
1/2 cup vinegar
1 egg
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
Mix thoroughly and use to baste chicken while grilling. Baste and turn frequently to keep chicken cooking evenly.
October 4th, 2007 at 8:51 am
check the net they have a lot of Recipe
October 5th, 2007 at 2:11 pm
Marinade in Italian Dressing and use it to baste. Remember to start on high and then use low temperature on the grill to cook/
Mayonnaise is a good baste for chicken…you can add dill and garlic to flavor.
October 8th, 2007 at 5:21 am
Like spicy stuff? Try jerk chicken. But a jar of Walkerswood jerk paste. mix the whole jar with about 4 ounces of olive oil and two or three ounces of root beer or cream soda. marinate 6 or 8 chicken thighs in it overnight, and slow cook on a cool (300-325) grill for about an hour. I use thighs because they are greasy enough to not dry out. This works fine in the oven too.
October 11th, 2007 at 8:12 am
Garlic Chicken on the Grill
4 boneless chicken breast halves
1 cup purchased salsa or picante sauce
2 tablespoons vegetable oil
1 tablespoon lime or lemon juice
2 cloves garlic, finely minced
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
PREPARATION:
Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick.
Cut each flattened chicken breast into strips about 1-inch in width.
Place chicken strips in a glass baking dish or nonreactive shallow container.
Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.
Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.
Serves 4.
Grilled Chicken with Lime and Chile Peppers
1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1 can diced green chile peppers
1 chicken fryer, cut into serving size pieces, about 3 1/2 pounds chicken pieces
PREPARATION:
In a nonreactive bowl, combine olive oil, lime juice, salt, green chile peppers. Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally. Remove chicken from marinade; drain on paper towels. Grill over medium heat for about 20 to 30 minutes, turning and basting with marinade frequently. Chicken is done when juices run clear when pierced with a fork.
Serves 4.
October 13th, 2007 at 2:00 am
Spread boneless skinless chicken breast(s) with butter, lemon juice, and fresh dill. Wrap in aluminum foil and grill, it is totally and completely YUMMY!!!
PS > Wrapping in foil keeps the chicken so incredibly moist, it just sits and cooks in the melted butter
October 13th, 2007 at 6:55 pm
lawry’s teryiaki maranade with pineapple juice. it’s in a bottle. it’s SO good. Chicken is always tender, juicy and seasoned to perfection!
October 15th, 2007 at 10:49 am
Bistro Grilled Chicken Pizza:
Prep: 15 min., Grill: 10 min. Use long-handled grilling tongs and a spatula to turn the dough with ease.
1 (13.8-ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
3/4 cup pizza sauce
4 plum tomatoes, sliced
2 cups chopped cooked chicken
1 (4-ounce) package tomato-and-basil feta cheese
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons chopped fresh basil
Unroll dough, and place on a lightly greased 18- x 12-inch sheet of heavy-duty aluminum foil. Starting at center, press out dough with hands to form a 13- x 9-inch rectangle. Brush dough evenly with olive oil.
Invert dough onto grill cooking grate; peel off foil. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes or until bottom of dough is golden brown. Turn dough over, and grill, covered with grill lid, 1 to 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil-lined baking sheet.
Microwave pizza sauce in a small glass bowl at HIGH 30 seconds or until warm, stirring once. Spread sauce evenly over crust; top with tomatoes and chicken. Sprinkle evenly with cheeses and basil. Return pizza to cooking grate (pizza should slide easily). Grill, covered with grill lid, 3 to 5 more minutes or until crust is done and cheese is melted.
Yield: Makes 6 servings