HOW TO GRILL SKIN-ON, BONE-IN BARBECUED CHICKEN
Juicy barbecued chicken with crispy skin, and cooked-all-the-way through deliciousness.
Provided by Tricia
Categories Main Course
Time 1h10m
Number Of Ingredients 5
Steps:
- Pat the chicken dry with paper towels. Cut away any extra large, long pieces of chicken skin or fat hanging from the thighs. Sprinkle each with the salt, pepper and seasoning.
- Preheat a gas grill on high for 10 minutes. Turn one side off and leave the primary burner (and any secondary burners) on medium-high. Using tongs and folded paper towels dipped in vegetable oil, grease the grate over the side that was turned off.
- Place the chicken pieces on the cool side of the grill, skin side down. Cover the grill and cook until chicken begins to brown, about 35-40 minutes. Move the chicken closer to the hot side of the grill in a single line if possible. Flip the chicken and baste with the BBQ sauce. Continue to grill, turning and basting every 5 minutes until the chicken becomes crusted, about 20-25 minutes.
- Turn the burner(s) down to medium-low (or low if needed to prevent burning) and move the chicken to the hot side of the grill. Baste again and cook, turning frequently, for about 10-15 minutes more or until the internal temperature registers 175°F . Discard any remaining sauce not used when basting.
- Serve and enjoy!
Nutrition Facts : Calories 1004 kcal, Carbohydrate 89 g, Protein 49 g, Fat 49 g, SaturatedFat 13 g, TransFat 0.2 g, Cholesterol 283 mg, Sodium 3013 mg, Fiber 2 g, Sugar 71 g, UnsaturatedFat 30 g, ServingSize 1 serving
GRILLED JERK CHICKEN
Jerk refers to a dry seasoning blend that originated in the Caribbean and that includes spices like allspice, ginger and cinnamon and a blend of peppers. It'll have your tastebuds feeling warm all over. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a thermometer reaches 165° for chicken breasts and 170°-175° for thighs.
Nutrition Facts : Calories 1 chicken breast half and 1 thigh equals 444 calories, Fat 21 g fat (6 g saturated fat), Cholesterol 167 mg cholesterol, Sodium 741 mg sodium, Carbohydrate 6 g carbohydrate, Fiber 3 g fiber, Protein 56 g protein.
CRISPY GARLIC GRILLED SPLIT CHICKEN BREAST
Learn the secret of moist and tender split chicken breast on a gas grill that will have you doing this economical recipe for friends and family. Just use these easy to follow step by step photo instructions. You can do it tonight.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 1h30m
Number Of Ingredients 6
Steps:
- Trim chicken breasts by removing any trim-able fat. and excess skin and the rib section. Cut in half or thirds depending on size. Pat dry.
- Mix ingredient of rub very well.
- Apply rub to skin heavy, and lightly to cut edges. Shake off excess. Don't try to use all the rub.
- Preheat grill to a surface temperature of about 450°, which is medium-high on most grills. Keep one of the outside burners off to create a cooler area. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
- Place the chicken pieces skin side up and grill for 5-6 minutes. Flip skin down for 3-4 minutes. Keep doing flips and when the skin is down, only do 3-4 minutes. If the skin is getting too dark, do the skin-side-down time over the turned-off burner.
- Grill to an internal temperature of 165°. About 30 minutes total grill time depending on your grill and sizes of chicken pieces.
Nutrition Facts : Calories 196 kcal, Carbohydrate 0.4 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1179 mg, Fiber 0.2 g, Sugar 0.003 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
GRILLED BBQ SPLIT CHICKEN BREASTS
Bone-in skin-on chicken breasts are hard for most people to grill correctly, but with just a few easy tips, you can master grilling split chicken breasts for a wonderfully moist and tasty meal.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 40m
Number Of Ingredients 3
Steps:
- Preheat a gas grill to a surface temperature of 425°-450°. That is medium to medium-high on most grills. Clean and oil the grill grates.
- Pat dry chicken. Trim loose fat and rib section.
- Cut the split chicken breasts into 2-3 equal pieces each.
- A light brushing with oil, and you're good to go.
- Place the chicken pieces skin side up and grill for 5 minutes. Flip over with skin down for 4 minutes. Continue cycles of 5 minutes when skin is up and 4 minutes when skin is down. You can also grill some with the cut sides down.If you only have two burners, turn one burner down at about 10-15 minutes into the cooking. If you have 3 or more burners, turn one end burner down at the beginning of cooking.
- With smaller pieces and pieces browning too fast, move them to the lower temperature area as needed.When the chicken is near done, brush with BBQ sauce about 5 minutes before the end of cooking and then again the last few minutes. Grill until internal temp of 165°. The total cooking time is about 30 minutes.
Nutrition Facts : Calories 220 kcal, Carbohydrate 6 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1112 mg, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRILLED LEMON ROSEMARY CHICKEN BREASTS
A simple marinade with garlic, lemon, fresh rosemary, honey and grainy mustard coats bone-in, skin-on chicken breasts making them ready for the grill. Lemon halves are also grilled and the smoky lemon juice is squeezed over the grilled chicken.
Provided by rita1431
Number Of Ingredients 11
Steps:
- In a shallow baking dish combine the marinade ingredients: olive oil, garlic, lemon zest, lemon juice, 2 tablespoons Rosemary, honey, Dijon mustard, salt and pepper. Add chicken breasts and toss to coat all sides. Cover and refrigerate for at least for 6 - 8 hours or overnight.
- Slice the 2 additional lemons in half and brush the exposed parts with olive oil, set aside.
- Preheat the BBQ grill to medium-high. Place the chicken pieces skin side down (reserving the excess marinade and the lemon halves) over the direct heat on the grill and grill until the skin is just crisped, about 5 minutes per side.
- Turn off half of the burners and reduce the heat to medium on the remaining burners. Turn the chicken to skin side up and move it to the cooler zone of the grill where no burners are on. Close the lid and cook the chicken slowly over indirect heat, while brushing occasionally with the remaining marinade. (At the end of cooking discard the remaining marinade).
- About half-way through the cooking time, place the lemon halves cut side down on the lit side of the grill. Grill the lemons (without squeezing) until they are completely charred and caramelized.
- Continue cooking the chicken over the indirect heat until a thermometer inserted in the thickest part of the breast meat reads 165 degrees F. The chicken is fully cooked when no pink juices run and is springy when pressed. Actual grilling time will depend on the size of the breasts and the temperature which the grill retains.
- Remove the chicken breasts and lemons to a platter and tent with foil. Let rest for 5 minutes. Just before serving squeeze the juice from the grilled lemons on the chicken pieces and garnish with additional Rosemary sprigs.
BAKED BONE IN CHICKEN BREAST
Baked bone-in chicken breast (split chicken breast) is the BEST way to cook juicy chicken! Enjoy for dinner, or shred for sandwiches, salads and more.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. For easy clean up, line a 9x13-inch baking dish with parchment paper.
- Arrange the chicken in the dish, skin-side up, making sure the pieces do not touch. With paper towels, pat dry.
- To a small bowl, add the oil, garlic, oregano, and rosemary. Zest the lemon directly into the bowl. Stir to combine.
- Brush the mixture liberally over the chicken, using it all.
- Cut the lemon in half. Squeeze half of the lemon over the top of the chicken. Cut the remaining half into 6 wedges, then tuck the wedges around and slightly under the chicken breasts.
- Sprinkle the tops of the chicken with salt and pepper.
- Bake the chicken for 35 to 45 minutes, depending upon the size of your breasts. Cooking time can vary widely depending upon how much your chicken breasts weigh-I have cooked some extra-large split breasts that weigh more than a pound each and needed more than 50 minutes. Your best bet is an instant read thermometer. Chicken is cooked through when it reaches 165 degrees F when an instant read thermometer inserted into the thickest part of the breast meat (be sure it isn't touching the bone; I typically remove mine around the 155 degrees F mark, then cover it to let the carryover cooking finish the job).
- If you'd like the chicken more brown, place it under the broiler for 2 minutes to allow it to crisp. Watch carefully to ensure the chicken does not overcook or burn.
- Remove the chicken to a plate or cutting board and cover with foil. Let rest 5 to 10 minutes. Sprinkle with a bit of additional salt and/or herbs to taste. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 3), Calories 337 kcal, Carbohydrate 5 g, Protein 32 g, Fat 21 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 96 mg, Fiber 1 g, Sugar 1 g
GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)
Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!
Provided by Jess Larson | Plays Well With Butter
Categories Main Dishes
Time 12h
Number Of Ingredients 15
Steps:
- If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
- Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
- Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
- Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
- Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
- Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- with extra BBQ sauce and your favorite summer side dishes. Enjoy!
Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg
GRILLED BONE-IN CHICKEN BREASTS AND PIECES
Provided by Elizabeth Karmel
Categories Chicken Poultry Kid-Friendly Backyard BBQ Dinner Lunch Summer Tailgating Grill Grill/Barbecue Healthy Small Plates
Number Of Ingredients 3
Steps:
- Grilling Method: Indirect/Medium Heat
- Remove and discard excess fat from chicken. Pat dry. Brush lightly with oil. Season with salt and pepper. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces.
- Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don't have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
GRILLED BONE-IN CHICKEN BREASTS RECIPE
Steps:
- Gather the ingredients.
- Thoroughly pat the chicken dry.
- Sprinkle the chicken pieces with the salt, taking care to work some under the skin.
- Cover and chill at least two hours and up to overnight.
- Let the chicken come to room temperature for about 30 minutes before grilling.
- Prepare a gas grill for indirect heat. Turn all burners on high and close the lid. When the temperature inside the grill reaches 400 F, turn off one burner. The area over the turned-off burner is the indirect heat section.
- Brush the grill grates with vegetable oil.
- Set the chicken skin-side down on the indirect heat section of the grill. Close the lid on a gas grill and cook for 15 minutes.
- Turn the chicken over (still on the indirect side), close the lid on the gas grill, and cook 10 minutes.
- Move chicken to the direct heat section and cook, turning once, until skin is brown and crispy-about five minutes. (Pay close attention: any dripping fat or added oils or marinades catch fire easily . You may want to keep a spray bottle of water nearby to douse flames.)
- Test the chicken with an instant-read thermometer or by cutting into its center. It should reach 165 F and be slightly pink; it will finish cooking while it rests. If the center is very pink, return it to indirect heat and cook for five more minutes.
- Let the chicken rest at least 10 minutes, lightly tented with foil, before serving.
- Serve hot, warm, or at room temperature. Enjoy!
Nutrition Facts : Calories 78 kcal, Carbohydrate 0 g, Cholesterol 21 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 g, Sodium 546 mg, Sugar 0 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED CHICKEN BREASTS AND PIECES
Steps:
- Remove and discard excess fat from chicken. Rinse and pat dry. Remove skin, if desired. Sprinkle with salt and pepper to taste. Arrange chicken, bone side down in center of cooking grate. Cover grill. Cook until meat near bone registers 165 degrees and is no longer pink and the juices run clear. Turn once during cooking.
SPICE-RUBBED GRILLED CHICKEN
Herbs and spices, both fresh and dried, are a fantastic way to add flavor to any cut of meat. This Spice-Rubbed Grilled Chicken recipe will keep your whole family happy!
Categories main dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill to medium high heat. Lightly brush grill with oil.
- In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
- Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat.
- Grill the chicken until it is just cooked through, 4 to 5 minutes per side.
- In a small bowl, whisk together vinegar and honey. Brush mixture over grilled chicken. Serve.
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HOW TO GRILL BONE‐IN CHICKEN BREAST: 10 STEPS (WITH PICTURES)
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89% (9)Views 27KEstimated Reading Time 5 minsPublished 2017-11-06
- Heat up your grill so there’s a hot side and a cooler side. If you’re using a charcoal grill, pile the charcoal mainly to one side. If you’re using a gas grill, heat one side with a high flame and the other with a low flame.
- Oil the grates of your grill. If your grates are too dry, the chicken might stick to them. Place some oil on a paper towel. Then pick that towel up with tongs and rub it along the heated grates of your grill.
- Sear each side of the chicken for 3-5 minutes. Place your chicken breasts on the hotter side of your grill. Let each side cook until it has visible char or grill marks.
- Move the chicken to the cooler side of the grill and close the lid. Now that the outside of the breasts are seared, you will want to cook the inside more slowly.
- Check the chicken every 5 minutes. At first, you will mainly want to check to make sure it isn’t burning. If it is burning, flip it over and consider reducing the heat even further.
- Remove the chicken when it reaches 165 °F (74 °C) near the bone. The meat that touches the bone cooks slowest, so make sure your thermometer checks that part of the breast.
- Allow the chicken to rest for 5-8 minutes before serving. Resting your meat before serving it helps it to retain its juice when you cut into it. This makes the chicken more moist, more flavorful, and generally more delicious!
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- Add the oil to the chicken and make sure it coats all sides. Add the lemon pepper seasoning and mix it all over the chicken.
- Add the chicken to the preheated grill. Rotate the chicken after you get some great sear marks on one side and it looks like it can go any longer before it will burn.
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- Use bone-in, skin-on chicken pieces. Grilling experts highly recommend thighs, and I agree that they are the moistest, but legs, breasts and wings also benefit when the bones and skin are left intact, as they help to insulate the meat from overcooking — and they make it taste much better.
- Season the chicken well with salt and save the marinades for after cooking. Most people make their first mistake before they even fire up the grill: They don’t season the chicken enough.
- Preheat your grill to medium-high heat and control those flames. Unlike other foods that respond well to intense heat, chicken calls for moderate or medium-high heat (between 350 F and 400 F).
- Brown chicken pieces skin side down for longer than you think you should. Always cook the chicken skin side down first and plan to leave it there for the next 20 minutes or more — or until it is nearly all the way cooked.
- Use your grill like an oven. After laying the chicken pieces on the grate, put on the lid. Now your grill will radiate the heat above as well as below, which is exactly what chicken needs to get cooked all the way through.
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