GRILLED THIGHS AND DRUMSTICKS
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts :
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
LEMON AND GARLIC GRILLED CHICKEN THIGHS
Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare an outdoor grill for medium heat.
- Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
- Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
- Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CRISPY GRILLED CHICKEN THIGHS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 535 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 35 grams
THAI-STYLE GRILLED CHICKEN THIGHS
This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!
Provided by barb63
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except chicken in a bowl.
- Mix thoroughly.
- Add chicken and leave to marinate at least one hour, preferably longer.
- Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
- Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.
Nutrition Facts : Calories 327.1, Fat 13.4, SaturatedFat 2.9, Cholesterol 172.5, Sodium 1108.8, Carbohydrate 7.3, Fiber 0.4, Sugar 5.5, Protein 42.3
GRILLED CHICKEN THIGHS
My family's favorite chicken recipe. Easy to prepare and easy to grill.
Provided by Philip B.
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
- Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
- Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 269.2 calories, Carbohydrate 10.9 g, Cholesterol 70.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 17.5 g, SaturatedFat 4 g, Sodium 952.1 mg, Sugar 2.4 g
GRILLED BBQ CHICKEN LEGS
I've adapted this recipe from many other recipes, taking things that i've liked and things I didn't like as much out. I love this simple recipe as it brings simple BBQing to another level. It all starts off with the brine/marinade. I find that a few hours of brining is usually enough, but for this recipe longer really is better. I usually at least brine my legs for at least 12 hours (Meaning, I usually end up start the brining process at night and let it brine until lunch or dinner the next day).
Provided by lookjustin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 30 Chicken legs, 7-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
- Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
- Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
- Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
- Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
- Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
- Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
- Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
- *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.
Nutrition Facts : Calories 1559.7, Fat 102.2, SaturatedFat 26.6, Cholesterol 594, Sodium 4615.2, Carbohydrate 17.2, Fiber 0.5, Sugar 14.7, Protein 130.2
GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS
With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.
Provided by Burning Glove
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Zest and juice 4 lemons; reserve remaining 2 whole.
- Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
- Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
- Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
- Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 8.6 g, Cholesterol 88.2 mg, Fat 30.7 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 6.4 g, Sodium 82.3 mg
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