Grilled Cilantro Lime Chicken
The boneless skinless chicken breasts in this recipe are pounded until they reach an even thickness. The technique ensures even cooking and tender chicken. It is then marinated with lime juice and cilantro to pack in flavor. Slice the chicken breasts and pair it with a green salad and this Mexican Street Corn.
Grilled Chicken Wings With Spicy Chipotle Hot Sauce And Blue Cheese
Bobby whips up a smoky chipotle sauce for his grilled chicken wings using Dijon mustard, chipotle puree and ancho chile powder. The cool blue cheese-yogurt dip is perfect for cutting the intense smokiness.
Get the Recipe: Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce
Save Time By Grilling Your Vegetables Whole
To cut down on prep time, the ears of corn, and peppers and onions are grilled in large pieces and then cut into chunks when they come off the grill. This also makes everything easier to maneuver on the grill. They all get a rough chop and a toss before you serve, but if youre feeling truly lazy, you could just cut the ears of corn in half and divvy up the veggies as they are.
Kick up the summer vibes with a sprinkle of chopped fresh basil. It really ties the room together, so to speak.
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Recipe Notes And Tips
- To prevent the chicken from sticking to the grill, brush it with oil first.
- Store any leftovers in the refrigerator for up to four days. Place them in an air-tight container, or in a ziplock bag.
- Use homemade BBQ sauce or store-bought. There are some healthy low-sugar BBQ options available that you can buy at most grocery stores.
- Do not overcook the chicken to prevent it from getting too dry and rubbery.
- You can use chicken thighs, drumsticks, steak, etc. You can also use different proteins like steak, fish, etc.
- You may thin out the chicken breasts if you prefer.
- To check if the chicken is ready, you may use a food thermometer and check when the internal temperature reached 165 F
More Top Tips To Make Grilled Bbq Chicken
- Use organic chicken that hasnt been raised on antibiotics.
- Check out this video to see how to cut up a whole chicken.
- Use your favorite bbq sauce for this recipe or try this homemade version.
- Let the chicken sit for a few minutes before serving it.
- You can make this recipe year round! Just use an indoor grill pan on the stovetop.
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A Pantry Marinade That Doubles As A Glaze
The key to this recipe is that the marinadejust honey, balsamic vinegar, and Dijon mustarddoubles as a glaze. The chicken gets an extra dose of flavor via basting halfway through. The honey and mustard give the sauce a bit of viscosity, so it clings to the chicken and the honey helps caramelize the meat so you will have those professional-looking grill marks.
When working with marinades that double as a glaze please notesafety first! Be sure to reserve the marinade youll use for basting before you add the chicken to the marinade to prevent any cross-contamination.
Simply Recipes / Mike Lang
- Try red wine vinegar or apple cider vinegar instead of balsamic.
- Swap in spicy brown mustard or whole grain mustard.
- Substitute chopped parsley or thinly sliced chives or scallion for the fresh basil.
- Want it spicy? Whisk in a few pinches of cayenne or dial down the vinegar and shake in a few dashes of a vinegar-based hot sauce.
- Add minced garlic and/or ginger for another layer of flavor.
The marinade would be great on pork chops or pork tenderloin if you dont have chicken, and any solo vegetable or combo of veggies work here.
- Zucchini and squash
- Asparagus and shallot
- Cauliflower and sweet potato
Just be sure to slice your veg here so that theyll cook in 18 to 20 minutes and come off the grill with the chicken.
Delicious Grilled Chicken Recipes You Can Enjoy All Summer Long Whether You’re Cooking Chicken For A Weeknight Meal Or Throwing A Backyard Bbq
Simply Recipes
Google grilled chicken recipes and youll get A LOT of results. Weve saved you some time by curating 10 terrific grilled chicken dishes you can make all summer long. Each recipe is also packed with pointers on mastering the grill when it comes to Americas most popular protein.
One of the biggest challenges with grilling chicken is cooking it just right, so its flavorful, tender, and juicy without being overcooked. There are a few techniques, tips, and tricks that can help you achieve a perfectly cooked bird.
- If your recipe calls for boneless breasts, pounding the pieces using a mallet or cast iron skillet will tenderize your meat and this allows the chicken to be cooked evenly throughout.
- Any cut of chicken you put on the grill will benefit from a marinade for a boost of flavor and to tenderize the bird.
- Consider using an instant-read thermometer to test the internal temperature so you know exactly when to pull your chicken off the grill. Here is the perfect guide that will answer all of your chicken temperature questions.
Below youll find a line-up of recipes that travel the globe and run the gamut from whole-roasted, to skewered, to slathered in flavorful rubs and marinades. Make these recipes all summer long whether you’re cooking up some chicken on the grill for a weeknight meal or throwing a backyard BBQ for a crowd.
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How To Prepare The Chicken For Grilling
Sometimes chicken comes with lots of extra fat and skin tucked around it. While you want to keep a layer of skin on the one side to keep in more moisture, you dont need all the extra skin.
And if theres lots of fat, it will create too much flame. So I recommend, trimming any extra fat and thick skin thats hanging loose.
Grilled Bbq Chicken Enveloped In A Tantalizing Spice Rub Slathered With Homemade Barbecue Sauce And Grilled To Perfection For The Best Juicy Smokey Flavorful Chicken Every Single Time
Grilled BBQ Chicken is super quick and easy and doesnt require a marinade so it is perfect for last minute dinners or entertaining. You can use my insanely delicious Homemade Barbecue Sauce or your favorite store-bought barbecue sauce. Ive included tips and tricks and cooking times for different cuts of chicken so you are fully quipped to make Grilled Barbecue chicken in all its juicy, saucy, caramelized-edged glory.
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Grilled Chicken Thighs With Blackberry Bbq Sauce
Michael uses an overnight dry rub to infuse chicken thighs with tons of flavor and a charcoal grill ensures they come out with crispy skin and smoky flavor. Use the best of summer berries as the base for a tangy BBQ sauce for drizzling over the top.
Get the Recipe: Grilled Chicken Thighs with Blackberry BBQ Sauce
Best Types Of Chicken For Bbq
Chicken thighs will always remain a favorite, just because theyre extra tender and dont dry out as easily as other cuts. But, chicken legs are also a great option for those who like munching on drumsticks! Either way, make sure to leave the skin on. It helps to keep the chicken moist as it undergoes the barbecue process.
Side note: Chicken breasts can be an option, youll just cook them to a lower final temperature of 160°F . But from my experience, bone-in chicken yields the best results.
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Grilled Chicken Thighs With Israeli Couscous Salad
There’s a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.
Get the Recipe: Grilled Chicken Thighs with Israeli Couscous Salad
How To Make Bbq Chicken On The Grill
This recipe is surprisingly easy to make. Start by mixing apple cider vinegar, brown sugar, olive oil, Worcestershire sauce, dijon mustard, pepper, liquid smoke, and onion powder in a large bowl.
Once the marinade is well combined, set aside about ¼ cup to use later.
Add the boneless chicken breasts to the bowl of marinade and make sure each piece is fully coated.
Cover the bowl and store in the fridge so that it can further marinate while you preheat the grill on medium-high.
Add marinated chicken breasts to the grill for a total of 10 minutes or until the internal temperature of the chicken reaches 165 degrees. Use grill tongs to flip the chicken just once halfway through.
Serve the cooked chicken straight off the grill warm along with the reserved sauce.
WHAT IS ANOTHER VARIATION I CAN MAKE?
You can use this barbecue marinade to grill pork chops or beef for another variation.
WHAT ARE SUBSTITUTIONS THAT I CAN MAKE?
You can substitute the dijon mustard with yellow mustard.
You can substitute the onion powder with fresh diced onion.
CAN I MAKE THIS AHEAD OF TIME AND FREEZE IT?
Yes, you can make this grilled BBQ chicken and freeze it. Be sure to thaw completely in a refrigerator before reheating and serving.
CAN I MAKE THIS IN AN OVEN INSTEAD OF A GRILL?
Yes, you can make this BBQ chicken in an oven instead of a grill. Bake in a baking pan for 20 minutes at 375 degrees or until the internal temperature of the chicken reaches 165 degrees.
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How To Bbq Chicken
Like my classic grilled chicken recipe, I first apply a thin dry rub to flavor the meat and skin. The pieces sear over medium-high heat between 375 to 400ºF on both sides for 5 minutes. This temperature range will help brown and crisp the skin without overly charring the surface. The poultry gets cooked about 50% through.
After the first flip, its safe to baste the chicken using my homemade barbecue sauce. Turn and baste every 2 to 3 minutes to prevent the sweetened sauce from burning. Some of the moisture will evaporate, creating a concentrated, sticky coating. If using a gas grill or charcoal set-up, its helpful to have a lower temperature indirect side. Transfer the meat to this area if the pieces are charring too quickly.
Crispy Grilled Chicken Breasts
The Spruce / Ahlam Raffii
We’re crazy about this crunchy, tasty recipe for crispy grilled chicken that you can make on the grill or bake in the oven on rainy days. Boneless, skinless chicken breasts are prepared with an herb and breadcrumb coating and then grilled. The result is tender, juicy, flavorful chicken breasts with a wonderfully crunchy crust.
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Barbecued Chicken On The Grill
Theres a reason chicken with barbecue sauce is so popular: its delicious. This recipe calls for whatever store-bought barbecue sauce you like but you can also make homemade barbecue sauce if you’re feeling up to it. The recipe includes step-by-step instructions for nailing a perfectly tender bird every time. Serve this with classic summer sides, such as this Potato Salad with Dill and a plate of beautiful tomatoes seasoned with salt, fresh cracked pepper, and a drizzle of olive oil.
First Lets Talk Barbecue Vs Grill
Often times, grilling and barbecue are used interchangeably . But theyre actually two completely different ways of cooking.
Grilling is what were typically used to, where foods are seared hot and fast over a direct heat source. This calls for items like burger patties, steaks, vegetables, and seafood. These types of items dont need a long cooking time like my garlic grilled shrimp skewers, grilled salmon steaks, or grilled corn on the cob. Just a short 10 to 20 minutes will have them perfectly cooked.
But when youre grilling thicker, bone-in foods like chicken thighs or drumsticks, beef ribs, brisket, or pork, you want to barbecue them. Meaning, they need to be cooked low and slow for at least a few hours, away from direct heat. The results are extra tender, juicy, and especially delicious when slathered with my homemade BBQ sauce!
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Making Bbq Chicken Ahead Of Time
I dont like to let my chicken breasts brine for more than an hour or two , so I wouldnt make this entirely ahead of time.
That being said, you can certainly make up the rub ahead of time just keep it in an airtight container on the counter.
If youre making your own bbq sauce, that too can be made ahead of time . My favorite homemade bbq sauces are:
Leftover chicken should be refrigerated in an airtight container and consumed within 3-4 days.
How To Make Grilled Bbq Chicken Breasts
- Flatten the chicken: Pound the chicken with a meat mallet to even out its thickness and make it less thick.
- In a bowl, mix together the marinade ingredients . Then. add in the chicken and coat well with the marinade. Cover and let it marinate in the fridge for 30 minutes to 1 hour.
- Prepare the grill: Preheat the grill to medium heat. Spray the grill rack with some oil spray.
- Grill the chicken: Grill the chicken until fully cooked, about 7-8 minutes on each side, or until it reaches an internal temperature of 165°F.
- Brush on the BBQ sauce: Brush the chicken breast with bbq sauce during the last couple of minutes of cooking.
- Rest and serve: Transfer to a plate and cover with foil wrap to rest for a few minutes before serving.
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What Kind Of Chicken Is Best For Grilling
The beauty about this grilled BBQ chicken recipe, is that it uses the whole chicken, so its sure to please even the pickiest of crowds everyone will get their favorite piece!
A 3-4 pound chicken will serve eight people, so chose a bigger chicken if you have more guests. Always buy the freshest chicken you can, preferably organic that hasnt been raised on antibiotics.
Amish Grilled Chicken Marinade
In this recipe for Amish chicken, we do not need to marinate it for a long time.
But the chicken gets cooked in the marinade on the stovetop for 15 minutes. This gives the chicken great flavor and starts the cooking process.
If youd rather not cook the chicken first, you can place it into the cooled marinade for at least several hours before grilling. However, it will require a longer grilling time.
And I love this technique of cooking the chicken first, as it helps to keep it moist and juicy.
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How To Make The Best Bbq Chicken
1. Start by trimming any excess fat from your chicken pieces. Combine all of the brine ingredients in the largest bowl you own and submerge the chicken. Cover and refrigerate for at least 30 minutes and up to 24 hours.
2. Once ready to cook, combine the spice rub ingredients in a small bowl. Heat your grill on high heat.
3. Remove the chicken from the brine, discard the brine. Pat the chicken dry with paprika towels, then coat each chicken piece with spice mix.
4. Place the chicken skin-side down on the hot grill. Reduce the heat to 360°F and grill the chicken covered for 10 minutes. Flip, then grill with the lid closed for another 5-10 minutes .
Open the lid and increase the heat to 425°F. Keep grilling the chicken on both sides for another 5-10 minutes, until the chicken is crispy with good browning/grill marks on the outside.
5. Once the chicken is nearly done , baste it with BBQ sauce. Grill uncovered for 2 minutes, then flip, baste again, and grill for another 2 minutes.
Once the chicken reaches an internal temperature of 165°F, remove it from the grill and rest for 5 minutes before serving.
How To Make Grilled Bbq Chicken Breast
I’ve included instructions for both a charcoal and a gas grill below, so pick your favorite method. An indoor grill pan on the stovetop will also work, but you can’t beat the smoky char from a classic outdoor grill!
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How To Cook Chicken On A Gas Grill
Using charcoal to grill chicken adds an extra depth of flavor. But it is also more time-consuming since it takes a while to get the charcoal hot enough and ready to use.
Hence, the reason that I use my gas grill most of the time. Its so quick and handy and still produces great-tasting barbecued chicken. And its easier to control the heat as well.
To make Amish chicken on the gas grill, I preheat the grill to about 500 degrees. Then place the chicken, skin side down, onto the hot grill.
Now the key to tender and juicy barbecued legs and thighs is to cook them slowly. So close the lid and cook over low heat.
Using a grill tong, flip the chicken occasionally and baste or spray with the marinade.
For perfectly cooked chicken, I recommend using a meat thermometer to check for doneness. Insert the thermometer into the fattest part of the chicken.
165 degrees is considered a safe temperature for chicken legs and thighs, but personally, that is not done enough for me. I dont like the rubbery texture of undercooked chicken.
So I cook my chicken legs and thighs to an internal temperature of 180 degrees. And I find that to be the proper temperature for barbecued chicken legs and thighs. Its still juicy and cooked to perfection.
It takes about 45 minutes on my grill. But rather than going by time, I suggest going by internal temperature to tell when it is done.
