Chook Me! - how to make a good grill chicken?

how to make a good grill chicken?

what type herbs i have to use?any specialist there?

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TANGY SPICY GRILLED CHICKEN 1 can frozen concentrated orange juice 1 can frozen concentrated lime-aid 1/2 jar chunky salsa 1/4 cup Italian dressing 1 large lime 1 tablespoon vegetable oil 1 or 2 fresh jalapeno peppers, chopped (optional) 1 whole garlic, minced 1 medium onion, chopped 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon paprika 1 teaspoon chili powder (optional) In a large bowl, mix orange juice, lime-aid, salsa, Italian dressing, vegetable oil, and fresh lime. After mixing well, add jalapeno, garlic, onion. Add the cumin, oregano, paprika, and chili powder. Stir the marinade ingredients together well. Add chicken, beef or pork to this marinade. Let sit in refrigerator for two days. Absolutely Delicious!!!!
herbs? hmm.. those that are sold in bottles have labels u can check.
this looks like a no fail recipe mm bbq i usaly put hickory brown sugar --k.c. masterpeice on it but heres a recipe anyways Barbecue-Grilled Chicken Ingredients: 1 chicken -- cut into 8 pieces 1 cup ketchup 1/4 cup firmly packed brown sugar 2 tablespoon white vinegar 1 tablespoon instant minced onion 2 tablespoon Worcestershire or steak sauce 1 teaspoon dry or 2 tablespoons prepared mustard Instructions: Preheat the oven to 350F. Place the chicken in a 9" x 13" baking dish that has been coated with nonstick cooking spray and bake for 25 minutes. Meanwhile, in a medium-sized bowl, mix together the remaining ingredients. Preheat the grill to medium heat. Coat the chicken with the sauce mixture and place on the grill. Grill for 15 to 20 minutes, or until the juices run clear and no pink remains, turning halfway through the grilling.
I may not be a specialist but a good marinade always goes along way when grilling chicken (best to grill chicken breast). Use lemon juice, salt, pepper, some dijon mustard (the grainy type not the smooth type is best) and then some herbe de provence (always goes well with chicken). Alternitvely cover the chicken in a little natural yogurt mixed with some tandorri curry mix (and a little lemon juice - it goes so well with chicken!) for that extra spice! Oh and if all else fails check out allreceipes.com, cooks.com or bbc.co.uk/food for some great ideas
marinate the chicken and put it in a microvawe and set the settings to grill and wola ur chiken is ready.
(m) Lemon- and Oregano-Rubbed Grilled Chicken Easy, Good Very tasty dish for any time! Try Serving with mixed green salad, and couscous. 24 ounces boneless skinless chicken breast halves 5 teaspoons grated lemon rind 1 tablespoon olive oil 1 1/2 teaspoons dried oregano 3/4 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon water 2 garlic cloves, minced cooking spray 4 lemon wedges 2 tablespoons chopped fresh parsley 1. Prepare grill. 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. 3. Combine lemon rind and next 6 ingredients, and rub evenly over both sides of chicken. 4. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until done. Remove from heat. 5. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
ohh u want to make grill chicken. sounds interesting. waht u do is go too www.chefs.com there u can find million of receipies. by the way its my favourite too.
why ru trying thin and all go and eat in restaurants that's the easy way
Not that many different spices on this one, but a tastefull and juicy one: http://www.jannekes.eu/chicken/index.html (see chicken grilling) Enjoy!
buy a hen and eat as it alive, the taste will be very good
Chicken Dark Meat is Best on Grill Most people eat nothing but chicken breasts, but the dark meat is actually the best tasting, especially on the grill. Photo from SHNS. by Joyce Rosencrans Scripps Howard News Service Jamaicans know something most Americans choose to ignore: Dark-meat chicken is much better for grilling than white-meat chicken breasts. Thighs, drumsticks and leg quarters have more flavor, a slightly higher fat content and a substance called collagen that makes these parts better suited to the hot, direct heat of a grill. The collagen melts during the cooking process, keeping the dark meat moist and flavorful. Even if slightly overcooked, dark-meat chicken doesn't seem quite as tough and dry as a chicken breast. The Jamaican specialty of grilled meats with jerk seasoning--practically a national dish--is much better with whole chicken legs (or pork) than with chicken breasts. Dark-meat chicken stands up to bold marinades and seasoning. (Jerk seasoning is peppery, sure, but its distinctive touch is ground allspice berries. Allspice trees grow all over the island of Jamaica.) For decades, American poultry producers have exported a lion's share of dark-meat chicken parts to other countries, such as Jamaica, or wherever it's appreciated. Dark-meat chicken parts need longer on the grill than breast meat--especially bone-in leg quarters--but the total time involved is still less than one hour, even if cooked from the raw state over glowing coals. Some cooks prefer to save grilling time by microwaving dark-meat chicken until partially done, then immediately transferring it to finish over the coals. This is risky because microwaves tend to make chicken a bit chewy and tough. Also, it's risky to partially cook meat and finish it later, due to continuing harmful bacterial growth in partially cooked meats and the resulting food-borne illness. So why not take the time to cook dark-meat chicken from the raw state low and slow on the grill? It will probably taste better if the fire is moderate, and the meat will surely be more tender than if microwaved first. Properly grilled, dark-meat chicken is good to the bone. When grilling chicken over charcoal, light coals and then divide the bottom of the grill into three sections: one section with no coals, a middle section with a single layer of coals and a third section with twice as many coals as the middle section. As recommended by the National Chicken Council, begin cooking chicken on the hottest section (the one with the most coals), and then move to the middle or other side of the grill to finish cooking. If using a gas grill, start by searing the chicken over medium-high heat. Then turn off a burner and place chicken over that burner to continue grilling on the indirect heat. Always use a meat thermometer to gauge doneness of chicken. Bone-in parts should reach an internal temperature of 170 degrees; boneless and skinless parts about 160. The National Chicken Council and the U.S. Poultry & Egg Association asked two top culinary schools to develop new recipes for grilling. The recipe for Pan-Asian chicken thighs was created by the Illinois Institute of Art Cooking School in Chicago. The recipe for glazed chicken drumsticks is from the Culinary Institute of Virginia College in Birmingham, Ala. Pan-Asian Chicken Escabeche Ingredients: 6 chicken thighs, boneless, skinless 1 Tbs. Chinese five-spice powder 1 Tbs. olive oil 1 tsp. salt, divided 1 tsp. black pepper, divided Vegetable Salad: 1 red and 1 yellow bell pepper, seeded, quartered 1 jalapeno, seeds discarded two 5-oz. cans water chestnuts 1 peeled carrot, cut in 1" chunks 1 English cucumber, skin on, cut in chunks 2 radishes, halved 1 red onion, quartered 1 garlic clove, minced 1/4 cup fresh lime juice 1/4 cup olive oil 2 Tbs. each chopped cilantro and parsley Preparation: Marinating time: 1 hour or overnight Grill time: 12 to 15 minutes In a large plastic zipper bag, combine five-spice powder, one tablespoon olive oil, 1/2 teaspoon of the salt and pepper. Add chicken thighs, seal and turn to coat. Marinate chicken in the fridge for an hour up to overnight. While chicken is marinating, prepare the vegetables for same: Place bell pepper pieces (red and yellow), jalapeno, drained water chestnuts, carrot, cucumber, radishes and red onion (or a Vidalia) in bowl of food processor with steel blade in place. Rough-chop by pulsing. Or julienne vegetables by hand. Transfer vegetables to a large bowl. Add garlic, lime juice, 1/4 cup olive oil, remaining 1/2 tsp. salt and pepper. Place bowl in fridge and allow to sit for one hour or overnight. When ready to grill, prepare a gas or charcoal grill. Drain marinade from chicken and discard. Place chicken thighs on grill and cook, turning, until done throughout--about six minutes per side. Cool and shred meat coarsely with two forks back-to-back. Add chicken to vegetable salad mixture. Add cilantro and parsley; stir well to combine. Yield: 4 servings -- Illinois Institute of Art Cooking School, Chicago Balsamic Maple-Glazed Drumsticks Ingredients: 8 chicken drumsticks 1 tsp. each salt and black pepper Glaze: 1 orange, zested and juiced 3/4 cup real maple syrup 1/4 cup balsamic vinegar 1 Tbs. Dijon mustard 1 tsp. salt 1/2 tsp. black pepper 2 Tbs. fresh basil, chopped Preparation: For glaze: In a small saucepan over high heat, combine orange juice (1/2 cup), maple syrup, balsamic vinegar, mustard, one teaspoon salt and 1/2 teaspoon pepper. Bring mixture to boil. Lower heat to medium-high and simmer until sauce has reduced and thickened, about 15 minutes. Remove from heat and stir in orange zest (about 1-1/2 tablespoon) and basil. There should be about 1 cup glaze. Preheat gas grill or prepare charcoal. Sprinkle drumsticks with one teaspoon each salt and pepper. Grill, turning occasionally, until chicken is cooked throughout--about 35 minutes. During last five minutes of grilling, begin to brush glaze onto the chicken. Keep heat at medium-low and brush on glaze in light layers, every minute or so. -- Culinary Institute of Virginia College, Birmingham, Ala.