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.
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.
GRILLED LIME CHICKEN
A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
- Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
BASIL LEMON BRINED GRILLED CHICKEN
This is a recipe for grilled chicken breasts that have been brined in fresh basil and lemon for unbeatable flavor. Time does not include marinating.
Provided by threeovens
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare an ice water bath for the basil.
- Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain.
- Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth.
- Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight.
- Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on.
- Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes.
- Loosely tent chicken with aluminum foil and let rest several minutes before serving.
Nutrition Facts : Calories 250.7, Fat 13.3, SaturatedFat 3.8, Cholesterol 90.8, Sodium 962.6, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 30.4
GRILLED MEXICAN LIME CHICKEN
This is the marinade I use for the chicken in my chicken lime taquitos, but it is so wonderful plain, I thought I'd post it separately. You can use any chicken pieces you prefer. This is just wonderful!
Provided by Charmie777
Categories Chicken Breast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first all ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill until done.
BRINED GRILLED CHICKEN
This is the FIRST brined anything I have made. Boy, was I surprised with the results. It was the juiciest chicken ever! I was quite impressed and can't wait to start brining other things! If you don't like or want the skin, discard it AFTER the cooking. The skins adds flavor and moisture to the chicken.
Provided by SkinnyMinnie
Categories Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water, salt, and sugar together in a large deep bowl or plastic tub.
- Stir until salt and sugar are dissolved.
- Add the chicken and fully submerge; refrigerate for 2-4 hours to brine.
- Remove the chicken from the brine, rinse and pat dry.
- Grill chicken on direct heat for 5-7 min, turning once or twice until chicken is golden and well-marked from the grill.
- Move the chicken over to the side of the grill to indirect heat and continue to cook until juices run clear, about another 5-7 minute.
Nutrition Facts : Calories 312.5, Fat 17.7, SaturatedFat 5.1, Cholesterol 102.2, Sodium 9540.2, Carbohydrate 13.4, Sugar 13.2, Protein 23.8
BEST GRILLED LIME CHICKEN - BRINED
Steps:
- 1. Rinse chicken under cold, running water and blot dry with paper towels. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out. 2. Brine the night before: Place the salt, sugar, peppercorns, chili pepper into pot. Bring to a boil, then simmer for 10 min. Let cool to room temperature and add chicken. Cover and place in refrigerator overnight. 3. Next day marinade: Drain chicken and place in colander. In the same pan or dish, whisk together soy sauce, fish sauce, ginger and garlic. Slice thinly and add rinds of 2 limes after and squeezing in their juice. Whisk in peanut oil. Place chicken breasts in pot and turn pieces well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill. 4. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip pieces and grill until cooked through, 3 to 5 minutes more. Thighs take about 1 minute more than breasts. 5. Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
GRILLED SESAME LIME CHICKEN BREASTS
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.
Provided by Melissa Clark
Categories dinner, easy, quick, barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 0 grams
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