Chook Me!

DOES ANYBODY HAVE A GOOD RECIPE for GRILLED CHICKEN?

I'M LOOKING FOR A REALLY GOOD MARINADE FOR THE CHICKEN. MAYBE SOMETHING LIKE EL POLLO LOCO'S CHICKEN. BUT I'M WILLING TO TRY OTHER RECIPES ALSO. THANKS ~~ :)

Public Comments

1. I luv Moroccan food and its easy to make and very flavorful :) Moroccan Grilled Chicken 4 garlic cloves, peeled and pressed 1 teaspoon ground cumin 1/4 teaspoon ground allspice 1 tablespoon paprika 1 1/2 teaspoons salt 1 1/2 teaspoons turmeric 3 tablespoons vegetable oil 1(3.5-4lb) chicken(cut up or whole) Directions 1Prepare the chicken by washing it and patting it dry (whole or cut up). 2Mix spice paste ingredients together in a small glass bowl. 3For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour. 4Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.
2. Try www.kraftfoods.com or www.foodnetwork.com and type in keyword grilled chicken.
3. Teriyaki Marinade: INGREDIENTS: 1 cup soy sauce 1 1/4 cups water 1/2 cup brown sugar 1 pinch ground ginger 1 teaspoon minced garlic 1/4 cup minced onion 1/4 cup sherry DIRECTIONS: 1. Combine soy sauce, water, brown sugar, ginger, garlic, onion and sherry and stir well until sugar dissolves. Use to marinate meat or veggies.
4. I'm posting my favorite marinade. Good on chicken or kabobs it's got a great blend of chili, cumin, garlic, cilantro and lime while keeping the chicken moist and tender. And as an added bonus, I'll often save some of the marinade and use it to cook a side of risotto--pictured here with a sprinkling of feta on top--to give the rice a nice kick. 1 tablespoon mild chili powder 1 tablespoon paprika 2 teaspoons ground cumin juice and zest from one orange (though I'll use other juices in a pinch, such as passion-orange-guava or mango) juice from three limes pinch of sugar 8-10 garlic cloves, minced 1 bunch of cilantro, coarsely chopped 3 tablespoons extra virgin olive oil 4 tablespoons of pineapple juice (optional) salt and freshly ground pepper to taste 6 boneless skinless chicken breasts Mix up all the ingredients for the marinade (everything but the chicken) in a large plastic Ziploc freezer bag then add the chicken and shake to coat. Let it marinate over night if possible then grill, using the marinade to baste the chicken as it cooks. Serve immediately.
5. Baste for Grilled Chicken 1/2 c Butter 1/2 c Oil 1 Lemon; juice of 1 Clove garlic; minced 1/2 md Onion; minced Salt and pepper Instructions: Bring all to a boil in a saucepan. Reduce heat and let simmer 30 minutes or so. Baste chicken while grilling.
6. Beer Can Chicken 1 whole chicken (4-5 pounds) 1 12 ounce can beer (room temperature) 2 cloves garlic, minced 2 sprigs fresh rosemary 2 teaspoons olive oil 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes, crushed Juice of 1 lemon For Rub: 1 teaspoon paprika 1 teaspoon salt 1 teaspoon fresh rosemary, chopped 1 teaspoon dried thyme 1/2 teaspoon black pepper, ground 1/2 teaspoon lemon zest Combine all rub ingredients in a small mixing bowl. Set aside. Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.