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Grilled Chicken 3 Ways

Backyard Grilling Recipe

Method 1: Southwest Chicken BBQ
 
What You’ll Need:
1 cup ketchup
5 tablespoons unsalted butter
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chili
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt
3 to 4 pounds chicken, cut into serving pieces
 
Preparation:
 
  1. In a 2-quart saucepan, combine all the ingredients and all the sauce to simmer, uncovered over medium heat for 10 to 15 minutes. Set aside until you are ready to barbecue. 
  2. When the barbecue is ready, position the rack 5 inches above the heat source. Place the chicken on the hot rack, skin side down. When seared, turn and grill the pieces bone side down, until light golden. 
  3. Remove the chicken from the grill and cover the grill with a layer of heavy-duty aluminum foil. Puncture the foil to make plenty of ventilation holes. 
  4. Place the chicken on the foil, skin side down, and generously spoon on the barbecue sauce. Grill until the sauce is set. Then turn the pieces over, sauce the skin side and grill bone side down. 
  5. Continue saucing and turning until all the pieces are done (about 50-60 minutes). To test doneness, insert the tip of a sharp knife into the largest piece of chicken breast. If the juices run clear, it’s done. 
Makes 1 ½ cups of sauce, serving 3-4 people. 
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Method 2:Grilled Pineapple Chicken
 
What You’ll Need:
1 lime (juiced)
1 lemon (juiced)
1 tablespoon cider vinegar
4 boneless, skinless chicken breasts
8 rings of pineapple
2 tablespoons teriyaki sauce
2 tablespoons olive oil
Salt and black pepper 
 
Preparation:
 
  1. In a large bowl, stir together the lime juice, lemon juice, cider vinegar, and a pinch of salt and pepper.
  2. Add the chicken and toss to coat. Cover and refrigerate for at least an hour.
  3. Preheat a lightly oiled grill to medium high. Grill the chicken breasts for 5 minutes per side. Brush pineapple lightly with oil and grill for 3 minutes per side.
  4. Place a ring of pineapple on each of the chicken breasts, drizzle with teriyaki sauce, and serve.
 (Recipe provided by ABC Go)
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Method 3: Curry Chicken Legs
 
What You’ll Need:
3 lbs chicken legs (about 20)
1/2 cup plain yogurt, low fat
1/2 bunch cilantro, fresh
1 medium onion, peeled and chopped
1 teaspoon sweet curry powder
1 teaspoon hot curry powder
1 teaspoon garam masala
1⁄2 teaspoon granulated garlic
1⁄2-1 teaspoon salt
 
Preparation:
 
  1. Wash the chicken legs and remove the skin. 
  2. Place the legs in a single layer in a baking dish.
  3. For the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, curry powder, garam masala and garlic in a blender or food processor. Blend until smooth.
  4. Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour.
  5. To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free.
  6. Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill.
  7. Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more.
  8. Serve and enjoy!
     
(Recipe provided by Food.com)
 
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