LEMONY HERB CHICKEN
Lemony Herb Chicken
Provided by Dale's Sauces, Inc.
Categories Poultry
Time 40m
Number Of Ingredients 8
Steps:
- To begin making Dale's Lemony Herb Chicken first, mix together dale's Seasoning, vinegar, lemon juice, mustard, honey, tarragon and garlic in a medium bowl.
- Then, place chicken in marinade and turn until well coated.
- Next, cover and marinate in refrigerator for one hour, or overnight if desired, turning occasionally.
- Then, remove chicken from refrigerator; discard marinade.
- Finally, grill chicken over medium heat for 4 to 6 minutes on each side, or until cooked through.
Nutrition Facts :
DALE'S GRILLED CHICKEN WITH MUSTARD BBQ SAUCE
Dale's Grilled Chicken with Mustard BBQ Sauce
Provided by Kim Maye
Categories Family Style
Number Of Ingredients 12
Steps:
- Directions for Dale's Mustard BBQ Sauce:
- In a small saucepan, whisk together the mustard, vinegar, sugar, ketchup, butter, Dale's, pepper, garlic powder, onion powder and hot sauce.
- Place pan over medium heat and bring to a simmer, stirring occasionally.
- Reduce heat to medium-low and simmer 10 minutes, until slightly thickened.
- Let cool to room temperature.
- Transfer to a jar and store in the refrigerator for up to 1 month.
- Note: This sauce tastes delicious drizzled over pulled pork or ham sandwiches!
- Directions for Grilled Chicken:
- Place chicken in a zip top plastic bag.
- Add Dale's Seasoning and marinate for 30 minutes in the refrigerator.
- Remove chicken and pat dry with paper towels.
- Meanwhile, preheat a gas grill on high heat for 5 minutes.
- Turn off 1/2 the burners and lightly oil the grates on the side without heat.
- Place the chicken skin side down on oiled side (not over flames).
- Cover and let cook for 20 minutes.
- Flip to other side; cover and let cook an additional 20 minutes.
- Brush with sauce, cover and cook 10 minutes.
- Flip to other side, cover and cook with sauce an additional 10 minutes.
- Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.
- Discard the remaining sauce used to brush the chicken.
- Serve alongside any remaining fresh sauce.
- NOTE: For a charcoal grill, heat coals and place them underneath half of the grill grates. Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.
Nutrition Facts :
DALE'S MARINADE FOR GRILLED CHICKEN
Make and share this Dale's Marinade for Grilled Chicken recipe from Food.com.
Provided by dalamy
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine cilantro, garlic, cumin, black pepper, teriyaki, and lime juice. Add chicken, cover and marinate overnight.
- Grill chicken and serve with teriyaki rice, over a salad, or with fajita fixings.
Nutrition Facts : Calories 12.8, Fat 0.1, Sodium 460.8, Carbohydrate 2.5, Fiber 0.1, Sugar 1.6, Protein 0.8
DALE'S STEAK MARINADE
Make and share this Dale's Steak Marinade recipe from Food.com.
Provided by ace7455 2
Categories Low Cholesterol
Time 10m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Using a 1 quart container Whisk all ingredients together until well blended. Seal well and all should last refrigerated 1-2 months.
- Refrigerate.
DELICIOUS GRILLED CHICKEN MARINADE
This is the most delicious marinade for large amounts of chicken that you are going to grill. I originally came up with this recipe when I was looking for a better marinade at culinary school, so the original recipe called for a bottle of Lea & Perrins, and a cup of veg. oil, But I wanted more depth of flavor then that, so I added a lot of different combinations of herbs until I came up with this one. And it makes the chicken moist and delicious.
Provided by PatisserieFan
Categories Chicken Breast
Time 5m
Yield 3-4 Cups
Number Of Ingredients 6
Steps:
- Put the amount of chicken that you want to grill in the bottom of a big bowl.
- In another bowl put all above ingredients in and whisk together.
- Then pour the prepared marinade over the chicken, and refrigerate overnight, or for 4-5 hours.
Nutrition Facts : Calories 755.8, Fat 72.8, SaturatedFat 9.4, Sodium 3264.8, Carbohydrate 27.2, Fiber 1.5, Sugar 9.8, Protein 1.9
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