MESQUITE GRILLED CHICKEN
Provided by Jodi
Time 39m
Number Of Ingredients 10
Steps:
- In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
- Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
- Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
- Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
- Slice it up and enjoy it.
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
GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
- Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.
MESQUITE GRILLED CHICKEN
For smoky, bold flavor, try this easy grilled chicken recipe. Shake McCormick® Grill Mates® Mesquite Rub onto chicken. Grill. Devour.
Provided by Grill Mates
Categories Entrees,
Yield 10
Number Of Ingredients 3
Steps:
- Prepare grill for indirect medium heat (325°F to 375°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium.Note: To maintain medium heat (325°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- Brush chicken with oil. Season cavity with 1 tablespoon of the Rub. Sprinkle remaining Rub evenly over surface of chicken. Place chicken, breast side up, on unlit side of grill. Close lid.
- Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).
Nutrition Facts : Calories 276 Calories
SOUTHWEST GRILLED CHICKEN
"Lime juice and a splash of pepper sauce lend refreshing zest to this flavorful take on grilled chicken. It's so easy, you'll make it often." -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 146mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
MESQUITE-ROASTED CHICKEN
Make and share this Mesquite-Roasted Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make the rub: in a bowl, combine all the rub ingredients; set aside.
- Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
- Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
- Remove the backbones and cut each chicken in half.
- Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
- Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
- Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
- Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
- Serve warm with the sauce on the side.
Nutrition Facts : Calories 624.3, Fat 41.4, SaturatedFat 11.7, Cholesterol 187.2, Sodium 1422.2, Carbohydrate 17, Fiber 1.6, Sugar 12.7, Protein 45.3
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