Grilled Herb Chicken On A Can Recipes

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. In small bowl, mix paprika, salt, garlic powder, onion powder and pepper.
• Fold wings of chicken across back with tips touching. Sprinkle paprika mixture inside cavity and over outside of chicken; rub with fingers.
• Pour 1/2 cup of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Cover and grill chicken upright over drip pan or over unheated side of gas grill over medium heat 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut.
• Using tongs, carefully lift chicken and place in 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.

Steps:

• 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.
• Preheat grill to medium high heat OR set oven to broil.
• 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.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

Steps:

• Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.

Steps:

• 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
• 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
• 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

Steps:

• Mix all ingredients together (except meat) and whisk thoroughly.
• Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
• Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
• Drain meat and grill, basting with marinade until meat is cooked through.
• NOTE: This is excellent served leftover, cold on a Caesar salad!

Steps:

• Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning frequently.

Steps:

• COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl.
• ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
• PREHEAT grill or broiler.
• GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.

Steps:

• Place all ingredients into a jar, close tightly, shake well.
• Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
• Grill til chicken is done.
• You can salt and pepper chicken just before grilling if you prefer.