THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
- To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
- Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
- Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
- Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
- Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.
PERFECT GRILLED CHICKEN BREAST
This isn't so much a recipe as it is how to grill a skinless, boneless chicken breast that comes out tender, juicy and perfectly cooked. I was always afraid of the BBQ because my chicken breasts would always come out dry and flavourless....not any more. Try this and I guarantee you a perfectly cooked chicken breast every time. Note: I have only estimated the amounts for the olive oil and seasonings.
Provided by Reggies Mom
Categories Chicken
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush chicken breast with olive oil on both sides.
- season with garlic powder, seasoned salt and pepper.
- Preheat grill on medium heat. Place seasoned breasts on the grill, close the lid and set a timer for 4 minutes.
- After 4 minutes, flip the chicken breast, close the lid again and set timer for another 4 minutes.
- Remove from grill, allow to sit for 2 or 3 minutes. Pour on some BBQ sauce and serve.
Nutrition Facts : Calories 168.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 137.5, Carbohydrate 0.9, Fiber 0.2, Protein 25.2
PERFECT GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
FOOLPROOF GRILLED CHICKEN
For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the grill; then toss it in a robust vinaigrette when it's done.
Categories Chicken Backyard BBQ Lime Mint Summer Grill Brine Grill/Barbecue Cilantro Gourmet Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Brine chicken and make vinaigrette:
- Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
- Remove chicken and pat dry.
- Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
- When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
- To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
- For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
- Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
- Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- For breast halves:
- Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
- Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
- When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
PERFECT BBQ GRILLED CHICKEN
Say buh-bye to dry and hello to moist, flavorful chicken breasts. What makes them perfect every time, whether grilled or baked? Gotta be the BBQ marinade.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pour dressing over chicken in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
- Heat grill to medium heat. Place chicken on grill.
- Grill 12 to 15 min. or until done (165°F), turning and brushing occasionally with barbecue sauce.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 25 g
EASY GRILLED CHICKEN
Don't have a lot of time to prepare dinner? Try this recipe for a time saver.
Provided by Rachel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
- Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
- Grill chicken and veggies over medium heat.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 27.4 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 686.5 mg, Sugar 10.3 g
MOST EXCELLENT GRILLED CHICKEN
Make and share this Most Excellent Grilled Chicken recipe from Food.com.
Provided by Paul1593
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients for marinade.
- Marinate chicken overnight.
- Grill as you usually would--7-8 minutes a side seems right.
More about "perfect grilled chicken recipes"
GRILLED CHICKEN - HOW TO GRILL PERFECT CHICKEN EVERY TIME ...
From vindulge.com
Ratings 5Calories 79 per servingCategory Entree
- The day prior to cooking, pat dry the chicken, coat with olive oil and season liberally. Cover and place back into fridge until ready to grill.
- Prepare grill for direct/indirect method of cooking, and remove the chicken from the refrigerator. Target 450 to 500 degrees Fahrenheit in the cooking chamber.
- Place the chicken over direct heat. Cook each side for approximately 6 minutes, or until you see the desired crust, and then move to indirect heat to finish cooking, turning each piece occasionally.
- Continue cooking until the internal temperature of the breast is 160 to 162 degrees F as measured on an instant read thermometer. Continue cooking the legs and thighs until they reach 165 - 170 degrees. Pull and let rest for 15 minutes (the internal temperature of the chicken will continue to rise another 5 degrees).
GRILLED CHICKEN RECIPES: 50 OF OUR BEST IDEAS [WITH VIDEO]
From tasteofhome.com
THE GREATEST GRILLED CHICKEN...EVER! - STRENGTH AND SUNSHINE
From strengthandsunshine.com
HOW TO MAKE THE PERFECT GRILLED CHICKEN - MEN'S JOURNAL
From mensjournal.com
5 MINUTE GRILLED CHICKEN THIGHS - MOMSDISH
From momsdish.com
BEST PERFECT GRILLED CHICKEN RECIPES | THE PIONEER WOMAN ...
From foodnetwork.ca
11 BEST GRILLED CHICKEN RECIPES - NDTV FOOD
From food.ndtv.com
THE SIMPLEST AND BEST GRILLED CHICKEN (MY VERY FAVORITE ...
From heavenlyhomemakers.com
PERFECT GRILLED CHICKEN THIGHS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
HOW TO MAKE PERFECTLY GRILLED CHICKEN
From thespruceeats.com
20+ SIDES PERFECT FOR GRILLED CHICKEN | WHOLE FOOD MAG
From wholefoodmag.com
BEST GRILLED CHICKEN BREAST RECIPE - HOW TO GRILL JUICY ...
From delish.com
HOW TO COOK THE PERFECT GRILLED CHICKEN EVERY TIME - MSN
From msn.com
HOW TO GRILL PERFECT CHICKEN BREASTS | THE ART OF MANLINESS
From artofmanliness.com
17 GRILLED CHICKEN RECIPES THAT ARE DELICIOUS AND EASY
From thespruceeats.com
GRILLED CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY GRILLED CHICKEN - DAMN DELICIOUS
From damndelicious.net
DELICIOUS, PERFECTLY GRILLED CHICKEN RECIPES – START ...
From yardday.com
PERFECT GRILLED CHICKEN - FASHIONABLE FOODS
From fashionablefoods.com
20+ BEST GRILLED CHICKEN SIDE DISHES - WHAT TO SERVE WITH ...
From thekitchn.com
30 BEST GRILLED CHICKEN RECIPES | FOOD & WINE
From foodandwine.com
10 BEST GRILLED CHICKEN RECIPES | YUMMLY
From yummly.com
FAVORITE GRILLED CHICKEN | ALLRECIPES
From allrecipes.com
PERFECT GRILLED CHICKEN THIGHS RECIPE | EASY & DELICIOUS
From redmeatlover.com
BEST EVER GRILLED BBQ CHICKEN - FOOD FOLKS AND FUN
From foodfolksandfun.net
25 GRILLED CHICKEN RECIPES TO MAKE THIS SUMMER | BON APPéTIT
From bonappetit.com
PERFECT GRILLED CHICKEN TIPS - KITCHN
From thekitchn.com
PERFECT GRILLED CHICKEN WINGS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO GRILL CHICKEN - BBC GOOD FOOD
From bbcgoodfood.com
THE BEST JUICY GRILLED CHICKEN - INSPIRED TASTE
From inspiredtaste.net
YOUR GUIDE TO PERFECT GRILLED CHICKEN | CHARLOTTE OBSERVER
From charlotteobserver.com
HOW TO MAKE GRILLED CHICKEN AT HOME, PERFECT EVERY TIME
From highlandsranchfoodie.com
50 BEST GRILLED CHICKEN RECIPES - EASY GRILLED CHICKEN DINNERS
From thepioneerwoman.com
HOW TO MAKE THE BEST GRILLED CHICKEN | MYRECIPES
From myrecipes.com
PERFECT GRILLED CHICKEN - PRECIOUS CORE
From preciouscore.com
THE BEST GRILLED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
33 HEALTHY GRILLED CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
PERFECT GRILLED CHICKEN BREASTS - THE BEST GRILLED CHICKEN ...
From sweetcsdesigns.com
HOW TO MAKE THE PERFECT GRILLED CHICKEN LEGS - FOOD REPUBLIC
From foodrepublic.com
PERFECT GRILLED CHICKEN THIGHS (PALEO, WHOLE30, KETO ...
From whatgreatgrandmaate.com
HOW TO GRILL CHICKEN BREASTS PERFECTLY | MARTHA STEWART
From marthastewart.com
#time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #very-low-carbs #main-dish #poultry #easy #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #4-hours-or-less
You'll also love