Grilled Chicken With Herb Rub Food

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

HERB RUB FOR CHICKEN

Steps:

• Mix everything together except the chicken.
• Rinse chicken and dry.
• Rub all surfaces of the chicken herb mixture.
• To Grill: Place chicken on grill over medium coals.
• Grill uncovered for 35 to 45 minutes or until no longer pink.
• Turn after the first 15 minutes.
• To Bake: Bake at 375 degrees for 45 to 55 minutes or until no longer pink.
• Do not turn.

GRILLED HERBED CHICKEN THIGHS

Steps:

• Starting with the herbs, mix all ingredients together into a rub mixture.
• Rub mixture into chicken, under and on top of skin.
• Set aside for an hour to let flavors soak into meat.
• Leave longer if you have time.
• Preheat your grill to HOT.
• Once the grill is heated, lower the grill temp to medium then grill on indirect heat with grill closed for 20-30 min or until juices run clear.

GRILLED PORK CHOPS WITH HERB RUB

Steps:

• To brine the chops: Heat the water, salt, sugar and molasses in a pan, stirring occasionally, until the sugar and salt dissolve.
• Pour into a large zip-lock bag or a tupperware container and let cool down slightly, then add the ice cubes.
• When the brine is cold, add the chops.
• Refrigerate for at least 4 hours, but no more than 6.
• Remove the chops from the brine, dry completely with paper towels.
• Discard the brine.
• In a small bowl, combine the rub ingredients and mix well.
• Lightly rub the mixture into both sides of each pork chop.
• If using a gas grill, set one side on low, the other medium high.
• If using a charcoal grill, arrange the coals so that there are thicker and thinner layers of coals for varying degrees of heat.
• When the thicker layers of coals are hot, set the chops directly over them, or over the hottest part of the gas grill.
• Sear the chops over the hot area for about 1 1/2 minute.
• per side, then move them to the less hot areas.
• Cover the grill and continue to cook until the chops reach an internal temperature of 145 degrees F.
• (about 3 minutes more per side).
• Transfer to a platter and let rest, uncovered for about 5 minutes before serving.
• NOTE: You could cook this chops inside in a frying pan.
• Just cook the 1 1/2 minutes per side over medium high heat, then put the pan in the oven at 375 degrees and let the chops finish cooking.