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.
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
SOUTHWESTERN GRILLED CHICKEN WITH LIME BUTTER
Make and share this Southwestern Grilled Chicken With Lime Butter recipe from Food.com.
Provided by Kirstin in the Couv
Categories Very Low Carbs
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine first 8 ingredients.
- With a spoon or a basting brush, spread seasoning paste over the chicken.
- Grill chicken.
- In a small bowl, combine all lime butter ingredients.
- Drizzle over chicken just before serving or serve separately for dipping.
BASTING SAUCE FOR GRILLED CHICKEN
Got this recipe from a distant relative many years ago when we went to a family reunion. He had a huge grill with a charcoal fire underneath. I will post the recipe reduced for 4 servings.
Provided by joan in CNY
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm oil over low heat. Add seasonings and lemon juice and heat until blended. Use to baste chicken pieces before grilling and continue to baste until chicken is done.
Nutrition Facts : Calories 245.3, Fat 27.3, SaturatedFat 3.5, Sodium 145.6, Carbohydrate 1.5, Fiber 0.1, Sugar 0.4, Protein 0.1
CHICKEN MARINADE OR BASTE
This is a great marinade for baked or grilled chicken legs, breasts or thighs. It also makes a great sauce for wings for that summer BBQ. Use some of the left over marinade to baste the chicken as it bakes or grills. Just remember, to let it cook after basting since the raw chicken marinaded in it. The sauce sticks to the chicken very well and gives a wonderful flavor. This is quick and very easy to make when you are pressed for time on a hot summer night. Marinade time not included in cooking time. Edited to add that Chef Jessica used this as a OAMC recipe and said in her review that it worked great and froze very well! ETA: I added Agave nectar as a substitute for Honey or Maple Syrup. This is a great substitution for diabetics!
Provided by Cathy17
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Measure all ingredients in a shallow pie dish.
- Mix all ingredients together very well.
- The marinade should be a thick, but not as thick as a paste and not runny.
- Place chicken in dish, turn to coat.
- The marinade sticks to the chicken very well.
- Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.
- Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.
- Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.
- Have lots of paper napkins handy or finger bowls to clean hands.
- The sauce can be a bit messy when eating with fingers.
Nutrition Facts : Calories 251.4, Fat 13.3, SaturatedFat 3, Cholesterol 78.8, Sodium 138.7, Carbohydrate 13.8, Fiber 0.7, Sugar 11.7, Protein 19.3
More about "best grilled chicken baste food"
MOM'S GRILLED CHICKEN BASTING SAUCE / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 5 minsCategory Grilling SauceCalories 75 per serving
- Melt butter in small sauce pan (on low heat) until butter melts. Add remaining spices and stir until combined. Remove pan from heat.
- Cook chicken pieces on grill, turning chicken and basting several times throughout the grilling process. Baste all sides of the chicken . Use all the sauce. Grill chicken until done. ENJOY!
22 BEST GRILLED CHICKEN RECIPES - FOOD & WINE
From foodandwine.com
- Big Bob Gibson's Chicken with White Barbecue Sauce. In this iconic barbecued chicken from Alabama, chicken pieces are grilled until crispy and nicely charred, and then paired with tangy white barbecue sauce.
- Grilled Chicken Thighs with Pickled Peaches. Pickling fresh peaches and then charring them on the grill adds summery flavor to this arugula salad with crispy grilled chicken thighs.
- Grilled Chicken with Chimichurri. The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours.
- Grilled Chicken with Coconut Rice and Chile-Lime Sauce. Chef Jeny Sulemange's grilled coconut chicken is crispy on the outside and tender on the inside.
- Rice Noodle Salad Bowls with Grilled Lemongrass Chicken. Like rice paper rolls and banh mi, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers.
- Shawarma-Style Chicken and Mushroom Kebabs. Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world.
- Anticuchos de Pollo (Peruvian Chicken Skewers) These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits.
- Huli Huli Chicken Wings. Chef Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe.
- Kewpie-Marinated Chicken. A simple combination of lime, cumin, hot paprika, and Kewpie mayonnaise is the secret to this delicious grilled chicken from Food & Wine's Justin Chapple.
- Jamaican Jerk Chicken. There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled.
3 WAYS TO BASTE A CHICKEN - WIKIHOW
From wikihow.com
Views 40K
BEST GRILLED CHICKEN BREAST RECIPE - HOW TO GRILL JUICY
From delish.com
THE BEST FAST-FOOD GRILLED-CHICKEN SANDWICHES, …
From businessinsider.com
THE BEST GRILLED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
GRILLED CHICKEN WITH BASTING SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr
- Cook first 8 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts; set aside.
- Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 40 to 45 minutes or until done, turning occasionally and basting with sauce the last 10 minutes.
GRILLED CHICKEN LEGS WITH THE BEST SAUCE IN DA NANG - VIETNAM …
From youtube.com
BEST FAST FOOD GRILLED CHICKEN SANDWICH - GRILLPROCLUB.COM
From grillproclub.com
HOW TO GRILL CHICKEN BREAST LIKE A PRO I TASTE OF HOME
From tasteofhome.com
BASTE FOR GRILLED CHICKEN - BIGOVEN.COM
From bigoven.com
11 BEST GRILLED CHICKEN RECIPES - NDTV FOOD
From food.ndtv.com
GRILLED CHICKEN BREAST {EASY AND JUICY!} – WELLPLATED.COM
From wellplated.com
BASIC GRILLED CHICKEN RECIPE - 3 INGREDIENTS - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
BEST GRILLED CHICKEN - HOW TO FEED A LOON
From howtofeedaloon.com
THE 11 BEST FAST FOOD GRILLED CHICKEN SANDWICHES, …
From uproxx.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love