MESQUITE GRILLED CHICKEN LEG QUARTERS
I love these new Cowboy brand garlic, onion grilling coals. It's smells so good and the meat has perfectly smoked flavor.
Provided by barbara lentz
Categories Chicken
Time 10h30m
Number Of Ingredients 12
Steps:
- 1. Place oil in saucepan and add the onion and garlic. Cook until onion is softened. Add the beer, ketchup, Worcestershire sauce, brown sugar, lemon juice, chili powder, and dry mustard. Bring to a boil. Reduce to a simmer and simmer for 20 minutes until reduced to about 2 cups. Let cool.
- 2. Place the chicken leg quarters in the marinade and let marinate 8 hours or overnight.
- 3. Prepare the Grill for indirect heat. Place a large foil pan of water on one side of the Grill. Add the coals around the other side and get them really hot. if using a gas grille turn the burner to high. Remove the chicken and place over the pan of water.
- 4. Brush with the marinade and close the lid. Turn and baste every 20 minutes. It should take about an hour and a half to cook the chicken to internal temp of 165. Depends on the size of your chicken and how hot your grille is
- 5. Towards the end of cooking place the chicken directly over the coals to get the charred browning on the outside.
CROCK POT MESQUITE CHICKEN
I was looking to make something different and found this packet of Grill Mates Mesquite Marinade in my cabinet. Threw it together in the crock pot with a cut up whole chicken and that was it. It turned out great.
Provided by Cathy Smith
Categories Chicken
Time 8h15m
Number Of Ingredients 4
Steps:
- 1. Wash chicken and remove skin. Place in crock pot
- 2. Mix Grill Mates Mesquite Marinade according to directions. Pour over chicken.
- 3. Add one cup water and boullion cube. I cooked mine all day while I was at work. Add a couple of sides and you have a delicious meal.
- 4. Note: I saved the drippings and the leftover chicken deboned. A couple of days later I put them in a saucepan with 1/2 cup of rice. Cooked for 20 minutes and had Mesquite chicken and rice. Yum, Yum.
MESQUITE CHICKEN
Make and share this Mesquite Chicken recipe from Food.com.
Provided by CrystalRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet pour in the jar of pineapples with juices and add chicken breast.
- Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
- Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
- Evenly divide first mushrooms and then ham onto the top each breast.
- Top each breast with a thick slice of Monterey Jack cheese.
- Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8
MESQUITE CHICKEN BAKE
This Mesquite Chicken Bake brings all the sweet smokey goodness of Mesquite smoked BBQ into a quick and easy family dinner.
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400˚F.
- Season each side of the chicken with the mesquite seasoning and lay flat in a large baking dish.
- Drizzle BBQ sauce over the top of each chicken breast and sprinkle with diced onion.
- Bake uncovered for 20 minutes, then remove the dish, add cheese and bacon to the top and return to oven for 5-10 minute or until the cheese is melted and the chicken is done (internal temperature of 165˚F.)
Nutrition Facts : Calories 432 kcal, Carbohydrate 16 g, Protein 58 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 1144 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
STOVE TOP SMOKER MESQUITE CHICKEN
Recipe collected from the internet. Mesquite and chicken are a match made in heaven. This recipe is designed to be used with a stove top indoor smoker. Be sure to read through the instructions before beginning. Plan ahead for marination time.
Provided by TxGriffLover
Categories Chicken Breast
Time 9h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- PREPARATION:.
- To make marinade, whisk together lemon juice, honey, vinegar, olive oil, thyme leaves, garlic powder, onion powder, pepper, and 1 tablespoon kosher salt until combined.
- Place chicken breasts in a large freezer zip-top bag. Pour in marinade, squeeze out all the air, and seal. Toss to coat chicken thoroughly with marinade and refrigerate at least 8 hours or overnight.
- Sprinkle mesquite chips over the bottom of the smoker. Place drip pan over chips. (Line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) Spray wire grill rack with vegetable oil and place in drip pan.
- Remove chicken from marinade and place skin-side up on grill rack in smoker. Sprinkle with additional kosher salt and paprika.
- Place smoker over stove-top burners as evenly as possible and offset lid so it is not tightly closed. Turn burner heat to high. When wisps of smoke begin to come through the opening, re-position the lid so it is tightly closed and turn heat to medium-low. Cook about 45 minutes to 1 hour, depending on the thickness of the chicken breasts, until center tests 180°F with an instant-read thermometer.
- If you are serving the chicken with the skin on, you may wish to place the chicken under the broiler for browning. Invert the lid of the smoker and place the cooked chicken on the raised grate in the bottom of the lid. Place the chicken 6 inches from the broiler and brown 2 to 5 minutes. Let rest up to 10 minutes before serving.
- Serve hot or refrigerate for use in chicken salad.
- Yield: 6 servings (about 1/2 chicken breast per person).
- Notes: This recipe is designed to be used with an indoor smoker. Adapt at will. The wood chips are specially designed for indoor cookers. They are like roughly-ground sawdust, not the large The wood chips used on traditional outdoor smokers. Seldom are more than 1-1/2 tablespoons of chips used. Follow manufacturer's recommendations.
- When using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. The bottom of the cast iron pan may scratch the cooktop. The smoker is cast iron and very heavy. Use caution when moving the pan. If you drop it, you risk breaking a ceramic stove-top.
- If you are following a low-fat diet, simply remove the skin from the chicken after cooking, but do leave them on during the smoking process to help retain moisture.
Nutrition Facts : Calories 438.6, Fat 23.3, SaturatedFat 6.4, Cholesterol 145.3, Sodium 1597.3, Carbohydrate 7.8, Fiber 0.3, Sugar 6.3, Protein 47.5
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