Baked Chicken On The Grill Recipes

Steps:

• Preheat broiler.
• Rinse and pat dry chicken.
• Whisk olive oil and spices together in a small bowl. Add to chicken and coat. Let marinade 30 minutes.
• Cook chicken 6-8 inches from broiler about 5-7 minutes.
• Turn and cook an additional 5-7 minutes.

Steps:

• Place dry baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. , Place chicken in a greased metal or foil 13-in. x 9-in. baking pan. Place on grill. Cover and grill over low heat, for 30-40 minutes on each side or until juices run clear.

Steps:

• Place dry baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.
• Place chicken in a greased metal or foil 13-in. x 9-in. baking pan. Place on grill. Cover and grill over low heat, for 30-40 minutes on each side or until juices run clear.

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

Steps:

• Preheat oven to 400°F.
• Spray a shallow baking dish with non-stick cooking spray.
• Rinse chicken breast under cool running water.
• Pat chicken dry with paper towels.
• Place chicken in dish.
• Brush the melted butter over the chicken, using all the butter.
• Sprinkle with seasoned salt.
• Bake for 50-60 minutes or until cooked through.
• ~NOTE~Chicken takes only 50 minutes in my oven.
• Don't over cook, as they might turn out tough.

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Cut chicken breasts in half. Coat all chicken pieces with coating mix as directed on package; place in single layer in 16x12-inch disposable foil pan. Place pan on grill grate over unlit area; cover.
• Grill 40 to 45 min. or until chicken is done (165ºF), monitoring for consistent temperature.

Steps:

• soak 12 wooden skewers in water overnite so they won't burn in the oven.
• place uncooked cubed chicken in a 9x13 pan.
• mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). cover with wrap and place in refrigerator. allow to marinate 4-6 hours (i prepare early in the a.m. if cooking that day for dinner, or the night before if making for lunch - the longer it marinates, the better it tastes and more moist). NOTE: save the marinate sauce as you will be using it later to baste the kabobs.
• cut up all veggies in to 1/2" slices or chunks (of course, not the baby tomatoes or whole mushrooms).
• alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough.
• pre-heat your oven to 450 degrees.
• place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce -- use it all up!
• place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness, too. if chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above.
• remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad.
• leftovers of these kabobs are wonderful -- warm or cold!
• NOTE: if you don't want to use skewers, use a 9X13 or larger greased pan. place the chicken and veggies in the pan alternating as if you were using skewers. brush completely with the marinate. don't cover the pan. bake at 450 degrees center shelf for 20-30 minutes - don't turn the meat/veggies. check a few pieces of chicken (potatoes too) for doneness. you may need to cook an additional 5-10 minutes. take out of oven and let sit for a few minutes. (i haven't made it this way yet, but understand from a close relative it's easy and tastes great!).

Steps:

• Marinade
• Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
• Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
• Let chicken sit at room temperature 1 hour before grilling or baking.
• Sauce
• Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
• Chicken and assembly
• Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
• If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
• Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
• If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
• Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
• Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
• Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
• Cook's Note
• If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.