Chook Me! - Good grilled chicken recipe?

Good grilled chicken recipe?

Any good recipes? Whenever I make it it tastes awful.

Public Comments

You can marinate it overnight (in a plastic baggie in the refrigerator). Then put a dry rub on it (chili powder, garlic salt, paprika, salt & pepper, oregano) and grill it until done. If you want to add BBQ sauce, just baste it the last few minutes (or the sauce will burn)
Give it an olive oil rub and then grill it.. Salt and pepper to taste, then use sauces.. BBQ, SWEET and SOUR, MUSTARD, etc..
Cilantro Tequila Grilled Chicken Ingredients 2 (1-ounce) packages cilantro leaves 5 garlic cloves, peeled 1 shallot, roughly chopped 1/2 serrano pepper, seeded and chopped 1 tablespoon toasted cumin seeds 1/4 cup fresh lime juice 1/4 cup olive oil 1/4 cup tequila 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on) Salt and freshly ground black pepper Fresh cilantro sprigs, for garnish Lime wedges, for garnish Directions Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate for 2 hours, or up 4 hours, turning occasionally to coat. Preheat the grill to medium. Remove meat from marinade, discarding the marinade, and pat the chicken dry with paper towels. Lightly season the chicken pieces with additional salt and pepper on both sides. Place the chicken on the grill and cook for 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, about 25 to 30 minutes total for thighs and legs and 35 to 40 minutes for chicken leg quarters. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F, when fully cooked through.) Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro, springs and lime wedges
Grilled Lemon Chicken 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 2 teaspoons lemon pepper seasoning mix 6 chicken cutlets Directions 1Preheat the broiler or BBQ grill. 2In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. 3Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. 4Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature. - - or Grilled CHicken with Raspberry Vinegar Ingredients 4 chicken breast halves 1 cup raspberry vinegar or 1/2 cup wine vinegar 1/2 cup chicken stock 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon fresh lemon rind, grated 2 shallots, finely chopped 1/2 teaspoon dried tarragon leaves black pepper Directions 1Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. 2Combine remaining ingredients; pour evenly over chicken breasts. 3Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. 4Turn occasionally. 5Remove chicken from marinade, reserving marinade. 6Arrange in one layer in greased 9x13-inch pan. 7Pierce skin in several places with sharp knife. 8Cover with foil. 9Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes. 10After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes. 11For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing). 12Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
Pound the thicker end a little to even it for even cook. Brush some oil on each side and sprinkle with lemon pepper. Place on your rack in a pan 6" from the grilling element in the oven and cook for about 4-5 minutes per side. If you want a crispy skin give that side a little extra cooking.
Greek lemon chicken-- make a basting sauce with olive oil-sometimes I use vegetable oil and lemon juice and lemon zest and fresh garlic and oregano and blend together and I baste my chicken with this remember turning chicken often is the secret of great grilled chicken. I also marinate chicken in a favorite salad dressing(Italian,O&V,Greek) I put the chicken in a quart plastic zip lock bag and whatever dressing I choose and marinate it for a few hours(overnight is best)
This is the best recipe I've ever tried. The smoked spanish paprika is essential, and can be hard to find unless you go to a specialty store, but I bought a case of it on Amazon, then gave cans to lots of my friends for Christmas, along with this recipe: Grilled Chicken by Martha Stewart Serves 4 A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give marinated chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling . INGREDIENTS • 1/4 cup sherry vinegar (I actually used balsamic instead) • 1/4 cup olive oil • 4 garlic cloves, minced • 2 tablespoons smoked paprika • 1 tablespoon coarse salt • 1 whole cut up chicken (3 to 4 pounds), rinsed DIRECTIONS 1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag. 2. Place chicken in marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally. 3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more (we just timed it and then let it rest for five or ten minutes while we set everything else out...it was perfect and moist).
You can try on of the recipes in this website - www.freetotaste.com
It can be bland, but the key is to use a marinade of some sort for full flavour. Grilled asian chicken (serves 4) 60 ml soy sauce 20 ml sesame oil 30 ml honey a little ginger 2 cloves of crushed garlic 4 chicken breast halves in a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown. - - ---- - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - Herby Grilled Chicken (this serves 6) 8 g parsley 1 g fresh rosemary, minced 2 g chopped fresh thyme 0.7 g dried sage 3 cloves garlic, minced 60 ml olive oil 120 ml balsamic vinegar salt and pepper to taste 680 g skinless, boneless chicken breasts 1. In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. 2. Preheat grill to medium high heat OR set oven to broil. 3. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside. - - - - - - - - - - - - - - - - - - - - - - - - - - - - --- -- - - - - -- - - - -- :)
when grilling chicken or any meat the secret is to coat it in olive oil first and then add spices...sear the meat on each side first with the flame and then put it in the upper grill level and turn heat to low and give it a slow cook. All of the recipe's stated on here are good but you need to get the basics of culinary understood. This also applies to steak as well. The olive oil is the key and searing to seal in the juices. You should also try using Kosher chicken if possible and at a minimum free range chicken. The skinless/boneless Kosher will be very soft and tender. Try this on the grill for the seasoning as well or in saute: 1 TBSP Kohser salt 1 TBSP Parsely 2 tsp basil 2 tsp thyme 2 tsp oregano 1.75 tsp garlic powder 1.75 tsp onion powder 1 tsp blk pepper .75 tsp white pepper This is a cajun/creole seasoning base that you will find useful in other applications. You can cut up the chicken and sautee in olive oil as well