Chicken On The Grill Recipes
CHICKEN STOCK ON THE GRILL
It's really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.
Provided by Eric Werner
Categories Stock Chicken Grill Grill/Barbecue Anise Garlic Ginger Soup/Stew
Yield Makes about 12 cups
Number Of Ingredients 12
Steps:
- Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
- Fill a stockpot with the water, garlic, ginger, star anise, bay leaves, and peppercorns and place over medium heat. Place the chicken, carrots, celery, and onions over high heat and cook, turning occasionally, until well charred all over, about 15 minutes total. When each ingredient is done, add it to the pot (it's important that each ingredient be very well browned-almost burnt-before adding to the pot). Cook the stock for at least 3 hours, adding additional water if necessary to keep the meat and vegetables covered. Season with salt at the end.
- Remove the pot from heat. Remove the chicken pieces and shred the meat, discarding the skin and bones. Strain the stock, discarding solids.
- To serve, place a pile of shredded chicken into each bowl and cover with hot stock. Pass the parsley and lemon wedges separately. The stock can be stored in a covered container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
'FRIED' CHICKEN ON THE GRILL
Shake up chicken night with crispy-coated 'Fried' Chicken on the Grill. This 'Fried' ChIcken on the Grill is so easy, you'll want to make it every night.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 2
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.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 34 g
BAKED CHICKEN ON THE GRILL
I am always looking for recipes to cook on the grill as it is so hot and humid in FL and the oven just heats up the house so much. I found this recipe at Taste of Home and here is what the author states: "I first made this chicken one hot summer when the family wanted baked chicken...and I wanted to keep the kitchen cool. Now they never seem to request the oven-baked variety!"
Provided by diner524
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 127.8, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 46.3, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 15.3
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