Lemon Pepper Mesquite Grilled Chicken Southwest Recipes

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:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• Sprinkle chicken all over with salt and 1 1/2 tsp. pepper. Let sit at room temperature 1 hour.
• Meanwhile, prepare a grill for medium heat and brush grate with oil. Thinly slice lemon half into rounds. Heat butter and honey in a small saucepan until butter is melted and foaming, then remove from heat and add lemon slices.
• Grill chicken, skin side down, until skin is lightly charred and releases from grate without tearing, about 6 minutes. Turn chicken over and lightly brush with lemon butter. Cover grill and continue grilling chicken, brushing with lemon butter every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, 25-28 minutes.
• Just before chicken is ready, cut remaining lemon into quarters and grill, cut side down, until charred and softened, 6-8 minutes. Transfer chicken and lemons to a cutting board; let rest 10 minutes before carving chicken into pieces.
• To serve, squeeze grilled lemons over chicken and sprinkle with remaining 1/2 tsp. pepper.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Steps:

• Wash and pat dry chicken pieces, and place in plastic bag.
• Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
• Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
• Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
• When done, serve immediately.

Steps:

• In a bowl, combine all ingredients except for chicken.
• Reserve 2 tablespoons of the marinade and set aside.
• In a large plastic freezer bag, put in chicken and marinade.
• Shake to coat and marinate for at least 4 hours or overnite.
• Remove chicken from marinade and arrange on a plate.
• Microwave the chicken for 5 minutes on high.
• Transfer chicken to grill and grill for 15 to 20 minutes over medium heat or until the juices run clear.
• As the chicken is grilling, baste with the reserved marinade.