Here are a few tips for grilling great chicken. Preheat your grill on high for about 15 minutes, and be sure to use your grill brush to scrape any previous bits off the grates. It's always a great idea to marinate chicken breasts as it helps reduce dryness. In addition, always pound chicken breasts to an even thickness by placing inside a ziplock baggie and using a meat mallet. Once that grill is preheated, prepare the grill to usually about medium to medium high heat and have an instant read thermometer ready to check internal temperature of 165 degrees. When the temperature is correct and the grill marks are just perfect, remove chicken to let rest for about 10 minutes before serving. Very Important Note: is to avoid cross contamination. When handling raw chicken, it's important to be very careful. Once that raw chicken is on the grill, thoroughly wash anything it touched (especially your hands) in hot, soapy water. Never and I mean NEVER just wipe off the platter you took the chicken out to the grill with and never put cooked chicken back on an uncleaned platter/plate, etc. When brushing chicken with sauce, always reserve some of the sauce or marinade and place into a separate bowl.
I hope you enjoy the recipes listed below, and get your creative juices flowing.
Grilled Chicken Wings with Sauce
Brine
2 qts. cold water
1/2 cup white wine vinegar
1/4 cup kosher salt
1/4 cup light brown sugar, packed
6 fresh thyme sprigs
6 fresh parsley sprigs
4 fresh rosemary sprigs
4 garlic cloves, crushed
2 whole dried chiles
2 lbs. chicken drumettes
2 tsp. paprika
1/2 tsp. black pepper
Blackberry Lime Dipping Sauce
2 Tbl. butter
1/4 cup sweet onion, chopped
1 small habanero chile, seeded and minced
3/4 cup blackberry preserves
1/3 cup fresh lime juice
pinch of salt
Brine; into a large stockpot, add water, vinegar, salt, brown sugar, herbs, garlic and chiles. Cook and cover over medium high stirring occasionally until salt and sugar dissolves. Remove brine from heat and cool completely, about 1 hour. Place drumettes in cooled brine; cover and chill up to 8 hours. Preheat grill, drain chicken discarding brine. Pat chicken dry with paper towels and sprinkle with paprika and black pepper. Grill chicken, covered until browned on all sides until thermometer inserted in thickest part registers 165 degrees. Remove from grill onto clean serving platter. Sauce; melt butter in small saucepan, add onion, cook stirring to tender. Add chile stirring for about 30 seconds, remove from heat and pour into a blender. Add blackberry preserves, lime juice and salt blending to smooth. Return to saucepan and cook stirring often about 2 minutes. Remove from heat and serve with wings.
Grilled Chicken Pizza - always a hit
Chicken marinade
2 garlic cloves, minced
1/2 fresh lemon, zested and juiced
2 Tbl. olive oil
1/2 tsp. dried oregano
salt and freshly ground black pepper
1/2 lb. chicken breast, pounded thin
Semolina flour or cornmeal - for dusting on bottom of pizza dough so it doesn't stick
Glaze
1/2 cup balsamic vinegar
1 Tbl. brown sugar
1 pizza dough - make your own or purchase dough
Toppings
2 Tbl. olive oil
2 garlic cloves, grated
1/2 tsp. ground oregano
1 cup mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
1 roasted bell pepper, thinly sliced
Marinade; into a ziplock style bag mix the marinade ingredients and add chicken, marinating for 1 hour in refrigerator. Remove chicken and grill on each side until cooked through. Remove chicken and let cool slightly before thinly slicing. Glaze; into a small saucepan add vinegar and brown sugar bring to a boil, reduce heat and simmer to thicken about 15 minutes. Pizza; shape pizza dough onto a board sprinkled with semolina flour or cornmeal. Make sure grill is on high heat and with a pizza paddle place dough onto grill and cook about 2 minutes, place back onto pizza paddle and remove to cutting board. Brush the non cooked side of dough with the olive oil, garlic and oregano, sprinkle on cheeses, chicken and bell peppers. Reduce heat slightly and place back onto pizza paddle and place back onto grill cooking with lid closed for about 3 more minutes until cheese is bubbly. Remove to cutting board, drizzle with balsamic reduction and let pizza rest for a minute or so and cut into pieces. Dig in! Reminder; keep the toppings somewhat light (as in don't overload toppings) or pizza could tend to get soggy.
Grilled Chicken Breasts
Marinade
1/4 cup balsamic vinegar
4 Tbl. olive oil
2 Tbl. brown sugar
4 garlic cloves, minced
2 tsp. dried thyme
2 tsp. dried rosemary
6 boneless, skinless chicken breasts
salt and freshly ground black pepper
Marinade; into a large bowl whisk the vinegar, oil, garlic, thyme, and rosemary. Reserve about 1/4 cup of the marinade. Season chicken with salt and pepper and add to marinade, tossing to coat. Cover and marinate about 1 hour in refrigerator. Preheat grill to high, then lower to medium high, brush grates with some oil. Remove chicken breasts from marinade and discard marinade. Cook breasts on each side to cooked through (depending on thickness and baste with reserved marinade, also get a nice char on each side. Remove to clean serving platter and garnish with fresh parsley.
Thai Grilled Chicken Wings
1/2 cup oyster sauce
1/2 cup soy sauce
2 Tbl. sugar
2 Tbl. vegetable oil
freshly ground black pepper
2 lbs. chicken wings, tips removed
Garnish; toasted sesame seeds and thinly sliced scallions, including green part
Heat grill to high, reduce heat to medium high. Into a large bowl add oyster sauce, soy, sugar, oil and black pepper whisking to combine. Add wings tossing to coat and marinate in refrigerator about 25 minutes, no longer. Remove wings from marinade and grill turning occasionally to lightly char and cook through.
Grilled Chicken and Mushroom Sandwich
4 boneless, skinless chicken breast halves
3/4 cup Marsala wine, divided
3 garlic cloves, minced and divided
1 Tbl. vegetable oil
1 sweet onion, julienned
1/2 lb. mushrooms, cleaned and sliced
salt and freshly ground black pepper
4 oz. goat cheese, sliced
4 French rolls, lightly toasted
Preheat grill to high heat, reduce to medium high. Pound chicken breasts to 1/2-inch thick. Into a bowl add 1/4 cup of Marsala with 1/2 tsp. minced garlic. Season chicken with salt and pepper and add to Marsala mixture for 30 minutes. Into a saute pan, add vegetable oil along with onion and cook stirring about 2 minutes. Add remaining garlic and cook another minute. Add mushrooms and season with salt and pepper, cooking until any liquid has evaporated and mushrooms begin to brown. Reduce heat and add remaining 1/2 cup of Marsala, simmering until wine has evaporated. Drain the liquid from chicken and grill cooking on each side to browned and cooked through. Top each piece of chicken with some of the mushroom mixture and top that with slices of goat cheese, to melt cheese. Transfer chicken to rolls.
Grilled Italian Lemon Chicken
1/2 cup extra virgin olive oil
6 skin-on, bone-in chicken breasts
salt and freshly ground black pepper
2 fresh lemons
4 garlic cloves, crushed
3 large sprigs fresh thyme
1 cup pitted Italian green olives
Heat your grill to high, reduce to medium high and lightly oil grill. Rinse chicken in cold water, pat dry with paper towels. Season with salt and pepper on both sides. Thinly slice 2 lemon crosswise into rounds, removing seeds. Place half of the lemon slices into a small bowl and add garlic and 1 Tbl. oil tossing to coat, season with salt and pepper. Slice remaining lemon in half and squeeze juice into another small bowl. Pat chicken dry again and rub with 2 Tbl. oil. Grill oiled lemon slices, turning once to char. Transfer to serving platter. Grill chicken skin side down until browned and starting to crisp about 20 minutes. Turn over and cover and grill until a thermometer inserted in thickest part reads 165 degrees. Open lid and lightly char. Remove to cutting board to rest 10 minutes. Remove meat from bones and slice 1/2-inch thick and place onto platter. Scatter olives and lemon slices along with thyme sprigs over chicken. Drizzle with reserved lemon juice and remaining 1/2 cup olive oil.
Grilled Chicken Pineapple Tacos Anyone?
2 lbs. boneless, skin-on chicken thighs
3 cups fresh orange juice
1/2 cup fresh lime juice
4 garlic cloves
salt and freshly ground black pepper
3 Tbl. fresh cilantro, minced
1 (7 oz.) container achiote paste
1 fresh pineapple, peeled, cored and cut into 1/2-inch thick slices
1 cup fresh cilantro leaves, chopped
2 cups jicama, peeled and diced
Corn or flour tortillas
Lime wedges
Marinade; into a large ziplock bag add chicken. Into a blender add orange juice, lime juice, garlic, salt, minced cilantro and achiote paste blending to smooth consistency. Pour over chicken and turn to coat. Chill about 3 hours. Preheat grill and place pineapple slices on oiled grates and grill uncovered to slightly char about 3 minutes per side. Remove and chill for about 30 minutes. Chicken; remove from marinade, discard marinade. Place chicken on oiled grates and grill covered until cooked through, turning to get slightly charred. Remove and keep warmed with foil. Pineapple; dice grilled pineapple and place into a bowl with cilantro and jicama. Slice the grilled chicken and place onto serving platter, along with warmed tortillas. To serve; add some chicken to tortilla, top with grilled pineapple mixture and some of your favorite salsa if desired.
Caribbean Jerk Chicken
Marinade
2 tsp. allspice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/2 onion, sliced
8 cloves garlic
1 (1-inch) piece fresh ginger, sliced thinly
3 scallions, sliced including green part
3 fresh limes, sliced thinly
2 tsp. soy sauce
1/4 cup olive oil
salt and freshly ground black pepper
6 sprigs fresh thyme leaves
1 scotch bonnet pepper, halved
1/4 cup light brown sugar, packed
Chicken
1 (5 lb.) whole chicken, cut into pieces
Marinade; combine all ingredients into a blender and process to smooth. Into a large ziplock type bag add marinade and chicken pieces. Seal and toss to coat chicken. Place into a large baking dish and marinate overnight in refrigerator. Preheat your grill to high, reduce heat to medium high and brush grates with some oil. Remove chicken from marinade and place onto grill, cover cooking on each side until done and thermometer reaches 165 degrees in thickest part of meat. Remove to serving platter and garnish with fresh lime wedges and parsley.
Grilled Whole Chicken with Potatoes
1 lb. small Yukon Gold potatoes, halved
kosher salt and freshly ground black pepper
1 (4 lb.) whole chicken
2 Tbl. olive oil, divided
12 fresh herb sprigs (I use thyme and rosemary)
2 fresh lemons, halved
Into a large pot of boiling salted water add potatoes and cook about 7 minutes, drain. Heat 1 side of grill to high, reduce to medium heat, leave other side unlit. Clean chicken removing giblets and neck. Rinse chicken with cold water and pat dry with paper towels. Place chicken breast side down onto cutting board. Cut chicken with kitchen shears along both sides of backbone separating backbone from chicken, discard backbone. Open chicken flat. Turn chicken, breast side up and press firmly against breastbone with heel of your hand until bone cracks. Tuck wings tips under. Rub with 1 Tbl. oil and sprinkle chicken with salt and pepper. Heat a 12-inch skillet on grill and add 1 Tbl. oil. Place potatoes cut side down in skillet and transfer skillet to unlit side of grill. Place chicken breast side down over lit side of grill, top with herbs. Place cast iron skillet with potatoes onto chicken to flatten and grill cover with lid for about 15 minutes until chicken is browned. Remove skillet and transfer chicken to unlit side of grill. Place cast iron skillet on chicken and grill covered for 45 minutes until thermometer register 165 degrees in thickest portion of meat. Remove chicken from grill and let stand 5 minutes. If you want a crisper skin place chicken on lit side of grill and grill without lid for 5 minutes. Place lemons cut side down on lit side of grill and grill covered 5 minutes to char and soften. Serve chicken with potatoes and charred lemons.
Mexican Grilled Chicken with Salsa
1/4 cup fresh lime juice
3 garlic cloves, sliced
1 chipotle chile in adobo, rough chopped
salt and freshly ground black pepper
3 large boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb. tomatillos, husked and rinsed in cold water
1 small jalapeno
1/2 medium white onion
4 sprigs fresh cilantro
Warmed flour tortillas
Preheat grill to medium. Soak wooden skewers in cold water for 30 minutes. Into a bowl whisk the lime juice, 2 garlic cloves and chipotle. Season with salt and pepper. Add chicken and toss to coat, let marinate for 20 minutes. Salsa; place tomatillos into medium saucepan and cover with water. Bring to boil and cook about 8 minutes to tender, drain. Into a food processor puree the jalapeno, onion, 1 garlic clove and salt to smooth. Add the cooked tomatillos and cilantro puree to smooth. Remove chicken from marinade and thread onto skewers. Lightly oil the grill grates and grill chicken, turning often to cook through and get that nice char. Place tortillas into foil and place onto grill to warm through. Serve chicken with tortillas and salsa. Chilled beer of course! Some rice and pinto beans.
Asian Grilled Chicken
1 bunch scallions, thinly sliced including green part
3 Tbl. dark brown sugar
2 1/2 Tbl. soy sauce
1 Tbl. toasted sesame oil
2 large garlic cloves, minced
2 tsp. toasted sesame seeds
1 tsp. fresh ginger, grated
1 tsp. Sambal Oelek (chile paste)
8 skinless, boneless chicken thighs
Into a bowl add everything up to chicken thighs and whisk to combine. Place half of the mixture into a ziplock bag along with chicken, seal and toss to combine. Place in refrigerator and marinate for about 45 minutes. Remove chicken thighs and discard marinade. Heat your grill or grill pan over medium high and coat with some oil. Add chicken and cook about 6 minutes per side or until done. Place onto rimmed serving platter and drizzle over reserved sauce.
Asian Style Grilled Chicken Burgers
1 small carrot, grated
1 medium red onion, halved (half grated other half thinly sliced)
2 lbs. ground chicken
2 Tbl. Hoisin
1/4 cup Panko
1 Tbl. fresh ginger, grated
4 tsp. soy sauce
1 tsp. Sambal Oelek
2 tsp. toasted sesame oil
1 lime juiced
Sauce
1/2 cup mayonnaise
1 to 2 tsp. Sambal Oekek (I would start with least amount and keep tasting)
Accompaniments; sesame burger buns, Boston lettuce leaves
Heat grill to high and reduce to medium high, lightly oil grates. Into a large bowl add ground chicken, grated carrot, grated onion, Panko, 2 Tbl. hoisin, ginger, soy and 1 tsp. Sambal Oelek mixing to combine. Form into patties and place onto grill cooking on each side until done. Butter buns and place on grill to warm. Into a bowl add mayonnaise and 2 tsp. Sambal Oelek mixing to combine. Onto buns add sauce mixture, lettuce, onion and burgers. Note; you can also add cheese slices and sliced tomatoes.
Argentinian Grilled Chicken with Chimichurri Sauce
Brine
4 cups cold water
1/4 cup kosher salt
1 Tbl. honey
1 tsp. fresh orange zest
1 tsp. fresh lemon zest
6 boneless, skinless chicken breasts
Chimichurri sauce
salt and freshly ground black pepper
1 shallot, chopped
1 Fresno chile, chopped
4 garlic cloves, chopped
1/2 cup red wine vinegar
1 Tbl. fresh lemon juice
1 tsp. kosher salt
1/2 cup fresh cilantro, packed
1/4 cup fresh parsley, packed
2 Tbl. fresh oregano
3/4 cup extra virgin olive oil
Sauce; into a food processor add sauce ingredients and pulse to combine, taste and adjust flavorings, cover and refrigerate. Brine; into a large bowl whisk the water, salt, honey and zests to dissolve salt. Add chicken, cover and refrigerate 2 hours. Heat grill to high, reduce to medium high. Reserve half of the sauce for serving. Remove chicken from brine, rinse in cold water and pat dry with paper towels. Brush chicken with sauce and grill covered until nicely charred and cooked through on both sides, basting with sauce occasionally. Place chicken onto serving platter with reserved Chimichurri sauce.
Grilled Glazed Orange Chicken
Marinade
1/2 cup fresh orange juice
1/4 cup vegetable oil
1/4 cup Tabasco
3 Tbl. Dijon
1 Tbl. orange zest
1 (4 lb.) whole chicken, cut into pieces
Glaze
1/2 stick butter
1/4 cup honey
1/4 cup fresh orange juice
1/4 cup sweet barbecue sauce
1 Tbl. orange zest
2 Tbl. Dijon
1/4 tsp. allspice
Marinade; into a large bowl add orange juice, oil, Tabasco, mustard and zest whisking to combine. Add chicken pieces tossing to combine. Cover and refrigerate 2 hours. Heat grill to medium heat. Remove chicken from marinade and discard marinade. Pat dry the chicken and grill for about 6 minutes on each side, turn grill down to medium low and cover grill cooking chicken about 25 more minutes. Glaze: into a saucepan on grill whisk the honey, orange juice, barbecue sauce, zest, mustard and allspice. Heavily brush chicken with glaze, flip glaze side down and cook about 2 minutes, turn over and brush again with glaze and continue cooking about 3 more minutes. Remove to serving platter.
Grilled Chicken with Tomato Jam - love this!
Grilled Italian Lemon Chicken
1/2 cup extra virgin olive oil
6 skin-on, bone-in chicken breasts
salt and freshly ground black pepper
2 fresh lemons
4 garlic cloves, crushed
3 large sprigs fresh thyme
1 cup pitted Italian green olives
Heat your grill to high, reduce to medium high and lightly oil grill. Rinse chicken in cold water, pat dry with paper towels. Season with salt and pepper on both sides. Thinly slice 2 lemon crosswise into rounds, removing seeds. Place half of the lemon slices into a small bowl and add garlic and 1 Tbl. oil tossing to coat, season with salt and pepper. Slice remaining lemon in half and squeeze juice into another small bowl. Pat chicken dry again and rub with 2 Tbl. oil. Grill oiled lemon slices, turning once to char. Transfer to serving platter. Grill chicken skin side down until browned and starting to crisp about 20 minutes. Turn over and cover and grill until a thermometer inserted in thickest part reads 165 degrees. Open lid and lightly char. Remove to cutting board to rest 10 minutes. Remove meat from bones and slice 1/2-inch thick and place onto platter. Scatter olives and lemon slices along with thyme sprigs over chicken. Drizzle with reserved lemon juice and remaining 1/2 cup olive oil.
Grilled Chicken Pineapple Tacos Anyone?
2 lbs. boneless, skin-on chicken thighs
3 cups fresh orange juice
1/2 cup fresh lime juice
4 garlic cloves
salt and freshly ground black pepper
3 Tbl. fresh cilantro, minced
1 (7 oz.) container achiote paste
1 fresh pineapple, peeled, cored and cut into 1/2-inch thick slices
1 cup fresh cilantro leaves, chopped
2 cups jicama, peeled and diced
Corn or flour tortillas
Lime wedges
Marinade; into a large ziplock bag add chicken. Into a blender add orange juice, lime juice, garlic, salt, minced cilantro and achiote paste blending to smooth consistency. Pour over chicken and turn to coat. Chill about 3 hours. Preheat grill and place pineapple slices on oiled grates and grill uncovered to slightly char about 3 minutes per side. Remove and chill for about 30 minutes. Chicken; remove from marinade, discard marinade. Place chicken on oiled grates and grill covered until cooked through, turning to get slightly charred. Remove and keep warmed with foil. Pineapple; dice grilled pineapple and place into a bowl with cilantro and jicama. Slice the grilled chicken and place onto serving platter, along with warmed tortillas. To serve; add some chicken to tortilla, top with grilled pineapple mixture and some of your favorite salsa if desired.
Caribbean Jerk Chicken
Marinade
2 tsp. allspice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/2 onion, sliced
8 cloves garlic
1 (1-inch) piece fresh ginger, sliced thinly
3 scallions, sliced including green part
3 fresh limes, sliced thinly
2 tsp. soy sauce
1/4 cup olive oil
salt and freshly ground black pepper
6 sprigs fresh thyme leaves
1 scotch bonnet pepper, halved
1/4 cup light brown sugar, packed
Chicken
1 (5 lb.) whole chicken, cut into pieces
Marinade; combine all ingredients into a blender and process to smooth. Into a large ziplock type bag add marinade and chicken pieces. Seal and toss to coat chicken. Place into a large baking dish and marinate overnight in refrigerator. Preheat your grill to high, reduce heat to medium high and brush grates with some oil. Remove chicken from marinade and place onto grill, cover cooking on each side until done and thermometer reaches 165 degrees in thickest part of meat. Remove to serving platter and garnish with fresh lime wedges and parsley.
Grilled Whole Chicken with Potatoes
1 lb. small Yukon Gold potatoes, halved
kosher salt and freshly ground black pepper
1 (4 lb.) whole chicken
2 Tbl. olive oil, divided
12 fresh herb sprigs (I use thyme and rosemary)
2 fresh lemons, halved
Into a large pot of boiling salted water add potatoes and cook about 7 minutes, drain. Heat 1 side of grill to high, reduce to medium heat, leave other side unlit. Clean chicken removing giblets and neck. Rinse chicken with cold water and pat dry with paper towels. Place chicken breast side down onto cutting board. Cut chicken with kitchen shears along both sides of backbone separating backbone from chicken, discard backbone. Open chicken flat. Turn chicken, breast side up and press firmly against breastbone with heel of your hand until bone cracks. Tuck wings tips under. Rub with 1 Tbl. oil and sprinkle chicken with salt and pepper. Heat a 12-inch skillet on grill and add 1 Tbl. oil. Place potatoes cut side down in skillet and transfer skillet to unlit side of grill. Place chicken breast side down over lit side of grill, top with herbs. Place cast iron skillet with potatoes onto chicken to flatten and grill cover with lid for about 15 minutes until chicken is browned. Remove skillet and transfer chicken to unlit side of grill. Place cast iron skillet on chicken and grill covered for 45 minutes until thermometer register 165 degrees in thickest portion of meat. Remove chicken from grill and let stand 5 minutes. If you want a crisper skin place chicken on lit side of grill and grill without lid for 5 minutes. Place lemons cut side down on lit side of grill and grill covered 5 minutes to char and soften. Serve chicken with potatoes and charred lemons.
Mexican Grilled Chicken with Salsa
1/4 cup fresh lime juice
3 garlic cloves, sliced
1 chipotle chile in adobo, rough chopped
salt and freshly ground black pepper
3 large boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb. tomatillos, husked and rinsed in cold water
1 small jalapeno
1/2 medium white onion
4 sprigs fresh cilantro
Warmed flour tortillas
Preheat grill to medium. Soak wooden skewers in cold water for 30 minutes. Into a bowl whisk the lime juice, 2 garlic cloves and chipotle. Season with salt and pepper. Add chicken and toss to coat, let marinate for 20 minutes. Salsa; place tomatillos into medium saucepan and cover with water. Bring to boil and cook about 8 minutes to tender, drain. Into a food processor puree the jalapeno, onion, 1 garlic clove and salt to smooth. Add the cooked tomatillos and cilantro puree to smooth. Remove chicken from marinade and thread onto skewers. Lightly oil the grill grates and grill chicken, turning often to cook through and get that nice char. Place tortillas into foil and place onto grill to warm through. Serve chicken with tortillas and salsa. Chilled beer of course! Some rice and pinto beans.
Asian Grilled Chicken
1 bunch scallions, thinly sliced including green part
3 Tbl. dark brown sugar
2 1/2 Tbl. soy sauce
1 Tbl. toasted sesame oil
2 large garlic cloves, minced
2 tsp. toasted sesame seeds
1 tsp. fresh ginger, grated
1 tsp. Sambal Oelek (chile paste)
8 skinless, boneless chicken thighs
Into a bowl add everything up to chicken thighs and whisk to combine. Place half of the mixture into a ziplock bag along with chicken, seal and toss to combine. Place in refrigerator and marinate for about 45 minutes. Remove chicken thighs and discard marinade. Heat your grill or grill pan over medium high and coat with some oil. Add chicken and cook about 6 minutes per side or until done. Place onto rimmed serving platter and drizzle over reserved sauce.
Asian Style Grilled Chicken Burgers
1 small carrot, grated
1 medium red onion, halved (half grated other half thinly sliced)
2 lbs. ground chicken
2 Tbl. Hoisin
1/4 cup Panko
1 Tbl. fresh ginger, grated
4 tsp. soy sauce
1 tsp. Sambal Oelek
2 tsp. toasted sesame oil
1 lime juiced
Sauce
1/2 cup mayonnaise
1 to 2 tsp. Sambal Oekek (I would start with least amount and keep tasting)
Accompaniments; sesame burger buns, Boston lettuce leaves
Heat grill to high and reduce to medium high, lightly oil grates. Into a large bowl add ground chicken, grated carrot, grated onion, Panko, 2 Tbl. hoisin, ginger, soy and 1 tsp. Sambal Oelek mixing to combine. Form into patties and place onto grill cooking on each side until done. Butter buns and place on grill to warm. Into a bowl add mayonnaise and 2 tsp. Sambal Oelek mixing to combine. Onto buns add sauce mixture, lettuce, onion and burgers. Note; you can also add cheese slices and sliced tomatoes.
Argentinian Grilled Chicken with Chimichurri Sauce
Brine
4 cups cold water
1/4 cup kosher salt
1 Tbl. honey
1 tsp. fresh orange zest
1 tsp. fresh lemon zest
6 boneless, skinless chicken breasts
Chimichurri sauce
salt and freshly ground black pepper
1 shallot, chopped
1 Fresno chile, chopped
4 garlic cloves, chopped
1/2 cup red wine vinegar
1 Tbl. fresh lemon juice
1 tsp. kosher salt
1/2 cup fresh cilantro, packed
1/4 cup fresh parsley, packed
2 Tbl. fresh oregano
3/4 cup extra virgin olive oil
Sauce; into a food processor add sauce ingredients and pulse to combine, taste and adjust flavorings, cover and refrigerate. Brine; into a large bowl whisk the water, salt, honey and zests to dissolve salt. Add chicken, cover and refrigerate 2 hours. Heat grill to high, reduce to medium high. Reserve half of the sauce for serving. Remove chicken from brine, rinse in cold water and pat dry with paper towels. Brush chicken with sauce and grill covered until nicely charred and cooked through on both sides, basting with sauce occasionally. Place chicken onto serving platter with reserved Chimichurri sauce.
Grilled Glazed Orange Chicken
Marinade
1/2 cup fresh orange juice
1/4 cup vegetable oil
1/4 cup Tabasco
3 Tbl. Dijon
1 Tbl. orange zest
1 (4 lb.) whole chicken, cut into pieces
Glaze
1/2 stick butter
1/4 cup honey
1/4 cup fresh orange juice
1/4 cup sweet barbecue sauce
1 Tbl. orange zest
2 Tbl. Dijon
1/4 tsp. allspice
Marinade; into a large bowl add orange juice, oil, Tabasco, mustard and zest whisking to combine. Add chicken pieces tossing to combine. Cover and refrigerate 2 hours. Heat grill to medium heat. Remove chicken from marinade and discard marinade. Pat dry the chicken and grill for about 6 minutes on each side, turn grill down to medium low and cover grill cooking chicken about 25 more minutes. Glaze: into a saucepan on grill whisk the honey, orange juice, barbecue sauce, zest, mustard and allspice. Heavily brush chicken with glaze, flip glaze side down and cook about 2 minutes, turn over and brush again with glaze and continue cooking about 3 more minutes. Remove to serving platter.
Grilled Chicken with Tomato Jam - love this!
4 (8 oz.) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 pint grape tomatoes, halved
3 Tbl. orange marmalade (good quality)
2 tsp. red wine vinegar
1/3 cup fresh basil, chopped
1 lb. fresh asparagus, trimmed
Preheat grill to high, reduce to medium high. Rinse chicken breasts in cold water, pat dry with paper towels. Place each breast between 2 pieces of plastic wrap and with meat mallet flatten to 1/2-inch thickness. Sprinkle chicken on both sides with salt and pepper. Onto a oiled grill add chicken and cook until browned and done about 5 minutes per side. Cover with foil to keep warmed on a heated serving platter. Into a saute pan add 3 Tbl. water and half of the tomatoes on grill and cook stirring for about 2 minutes. Add marmalade and vinegar and cook stirring occasionally about 4 minutes until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes and cook about 2 minutes to heat through. Stir in basil, taste and season with salt and pepper. Spoon sauce over chicken. Drizzle a little olive oil over asparagus and toss. Add asparagus to grill, season with salt and pepper cooking and turning until done and slightly charred about 5 minutes. Place cooked asparagus onto serving platter along with chicken.
Grilled Chicken and Veggie Kabobs
Marinade
1/4 cup olive oil
2 tsp. fresh lemon zest
3 Tbl. fresh lemon juice
1 Tbl. white wine vinegar
3 garlic cloves, minced
salt and freshly ground black pepper
1/2 tsp. sugar
1/4 tsp. dried oregano
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
12 whole cherry tomatoes
3 medium onions, cut into wedges
3 medium zucchini, halved lengthwise and cut into 2-inch slices
12 cremini mushrooms
wooden skewers
Into a large bowl add the olive oil, zest, juice, vinegar, garlic, salt, pepper, sugar and oregano whisking to combine. Reserve 1/4 cup for basting. Pour half of marinade into a large bowl and add cut chicken turning to coat. Pour remaining marinade into another bowl. Add the veggies to bowl and turn to coat. Cover and refrigerate chicken and veggies for 2 hours. Take wooden skewers and soak in cold water for 30 minutes, then drain. Heat grill to high, reduce to medium high. Remove chicken and veggies and discard both marinades. Thread chicken and veggies onto soaked skewers and place on lightly oiled grill. Grill covered for about 6 minutes per side basting with reserved marinade to get a nice char and chicken is cooked though.
Grilled Chicken and Veggie Kabobs
Marinade
1/4 cup olive oil
2 tsp. fresh lemon zest
3 Tbl. fresh lemon juice
1 Tbl. white wine vinegar
3 garlic cloves, minced
salt and freshly ground black pepper
1/2 tsp. sugar
1/4 tsp. dried oregano
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
12 whole cherry tomatoes
3 medium onions, cut into wedges
3 medium zucchini, halved lengthwise and cut into 2-inch slices
12 cremini mushrooms
wooden skewers
Into a large bowl add the olive oil, zest, juice, vinegar, garlic, salt, pepper, sugar and oregano whisking to combine. Reserve 1/4 cup for basting. Pour half of marinade into a large bowl and add cut chicken turning to coat. Pour remaining marinade into another bowl. Add the veggies to bowl and turn to coat. Cover and refrigerate chicken and veggies for 2 hours. Take wooden skewers and soak in cold water for 30 minutes, then drain. Heat grill to high, reduce to medium high. Remove chicken and veggies and discard both marinades. Thread chicken and veggies onto soaked skewers and place on lightly oiled grill. Grill covered for about 6 minutes per side basting with reserved marinade to get a nice char and chicken is cooked though.
Greek Grilled Chicken Salad
2 large boneless, skinless chicken breasts, pounded flat
1 Tbl. olive oil
1/2 tsp. dried oregano
1 garlic clove, finely minced
salt and freshly ground black pepper
Salad
1 large head Romaine lettuce, chopped
1 English cucumber, sliced in half lengthwise and sliced into moons
1 cup grape tomatoes, halved (I made this earlier in the week as I had found some gorgeous heirloom tomatoes at the farmers market, they were fantastic!)
1/2 red onion, slivered
1 (14 oz.) can artichoke hearts, drained
1/2 cup feta cheese, crumbled
Kalamata olives, pitted
Dressing
1/4 cup olive oil
2 Tbl. apple cider vinegar
1/2 fresh lemon, juiced
1 garlic clove, minced
1/2 tsp. Dijon
1/2 tsp. dried oregano
salt and freshly ground black pepper
Into a ziplock bag add pounded chicken, olive oil, oregano, garlic, salt and pepper. Seal and turn to coat, refrigerate for about 30 minutes. Heat grill to high, reduce to medium high. Remove chicken, discarding marinade. Onto oiled grill add chicken and cook on each side until charred and cooked through. Place cooked chicken onto cutting board and let rest 5 minutes. Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; slice chicken breast thinly on diagonal. Onto a large serving platter add chopped lettuce and drizzle with some dressing tossing to combine. Add sliced chicken and remaining salad ingredients, pour over more dressing. Serve with grilled pita bread.
Grilled Chicken Fajitas with Fresh Salsa and My Favorite Spicy Pickled Mexican Carrots
Let me tell you one thing, ever since I moved to San Diego back in 1979, and discovered Mexican spicy pickled carrots, I was in heaven. I make them all the time and they are sooooo good! They are my go-to snack, they taste fantastic, are low in calories and whoever invented them, all I can say is WOW way to go.
1/4 cup fresh lime juice
1/4 cup olive oil
4 garlic cloves, minced
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 bunch whole scallions, trimmed
1 large white onion, quartered
2 large green bell peppers, halved and seeded
2 large red bell peppers, halved and seeded
Accompaniments; sharp cheddar cheese shredded, sour cream, fresh salsa (see recipe below)
Fresh Roasted Salsa
2 lbs. Roma tomatoes
2 jalapeno peppers
1 large white onion, halved and sliced into 1/2-inch pieces
8 garlic cloves
1 chipotle pepper in adobo sauce
1 fresh lime
salt and freshly ground black pepper
Salsa; slice tomatoes and jalapenos lengthwise. Place tomatoes, jalapenos skin side up onto baking sheet with onion slices and garlic. Place under broiler and broil for about 8 minutes until charred. Remove from oven and allow to cool slightly. Add to a blender or food processor along with chipotle pepper and process to smooth. Taste and season with salt, pepper and lime juice. Cover and refrigerate until ready to serve. Marinade; into a bowl add lime juice, oil, garlic, salt and pepper whisking to combine. Place chicken into large ziplock bag and pour half of the marinade over chicken turning to coat. Marinate in refrigerator for about 2 hours. Preheat grill to high and reduce to medium high heat. Arrange the scallions, onions, green and red peppers onto large rimmed baking sheet and pour over remaining marinade turning to coat. Remove chicken from marinade and sprinkle each piece with some salt and pepper. Grill chicken to cook through and char about 7 minutes per side. Lightly brush corn tortillas with some vegetable oil and place onto grill to get lightly charred on each side. Place tortillas into foil and keep warm. Grill the vegetables about 12 minutes to char. Transfer chicken to cutting board and tent with foil. Thinly slice the chicken into pieces and slice the cooked bell peppers and onions, place on platter with chicken and cooked scallions. Serve with corn tortillas, accompaniments, salsa and carrots.
Mexican Spicy Pickled Carrots - to serve with fajitas above
2 lbs. large carrots, peeled
2 large jalapenos
1/2 large white onion
5 garlic cloves, smashed
1 1/2 cups white vinegar
1 1/2 cups cold water
1 Tbl. vegetable oil
6 whole bay leaves
10 black peppercorns
2 tsp. dried Mexican oregano
1 tsp. kosher salt
Slice the peeled carrots and onion into 1/2-inch thick pieces. Cut stems off jalapenos and slice thinly on diagonal. Into a large stock pot add garlic, vinegar, water, oil, bay leaves, peppercorns, oregano and salt. Bring to a boil and add carrots, onion and jalapenos. Lower heat to medium low and cook for 15 minutes, uncovered you want the carrots tender, but still with a little snap. Allow to cool completely and store vegetables and liquid in clean sterile glass jars with lid, keeping refrigerated. These taste best when allowed to marinate for about 1 day before eating.
Greek Grilled Chicken
8 boneless, skinless chicken thighs
1/4 cup olive oil
1/3 cup tahini
1 shallot, finely chopped
3 garlic cloves, minced
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
2 Tbl. fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
3 Tbl. water
3 Tbl. fresh lemon juice
2 Tbl. fresh lemon zest
2 Tbl. plain Greek yogurt
1 Tbl. water
Into a bowl stir the oil, tahini, shallot, garlic, salt, red pepper flakes, black pepper, herbs, water, lemon juice and zest. Set aside 1/4 cup of the marinade and to this reserved marinade add 2 Tbl. yogurt and 1 Tbl. of water and mix. Cover and refrigerate. Into a large ziplock bag add chicken and pour over marinade, seal bag and toss to coat. Refrigerate 8 hours. Preheat grill to high and reduce to medium high. Remove chicken from marinade (discard) and shake off excess (over your sink), place on grill and cook until done on each side and slightly charring. Place cooked chicken on to serving platter and serve with reserved marinade, some grilled pita bread and a Greek salad. I also like some Greek lemon potatoes with this meal.
Bacon Wrapped Stuffed Grilled Chicken - after all, everything is better with bacon!
1/2 lb. Italian sausage, casings removed
1/2 cup dried cherries
1 Tbl. butter
1/2 small sweet onion, diced
2/3 cup fresh baby spinach
2 Tbl. fresh parsley
1/2 cup soft bread crumbs
1/2 cup provolone cheese, cubed
4 boneless, skinless chicken breasts
1 package thick cut bacon
salt and freshly ground black pepper
Into a large saute pan add sausage and crumble, cooking until browned. Add cherries and cook about 4 more minutes. Remove sausage and cherries to large bowl. Add butter to the pan to melt, add onion and cook stirring to soften. Add spinach and cook stirring to wilt, pour into bowl with sausage, stir in the parsley, bread crumbs and cheese. Flatten chicken breasts to about 1/4-inch thickness. Season chicken with salt and pepper. Cover flattened breasts evenly with sausage mixture and roll up chicken breasts. Wrap a couple of pieces of bacon around each breast and place on platter, covered with plastic wrap in refrigerator for about 1 hour. Heat grill to high, reduce to medium high, oil grates and place chicken onto grill cooking until temperature reaches 165 degrees. When turning chicken use tongs and carefully turn so bacon doesn't fall off. Remove to cutting board and slice thickly on diagonal and place onto serving platter.
Bon Appetit
Into a ziplock bag add pounded chicken, olive oil, oregano, garlic, salt and pepper. Seal and turn to coat, refrigerate for about 30 minutes. Heat grill to high, reduce to medium high. Remove chicken, discarding marinade. Onto oiled grill add chicken and cook on each side until charred and cooked through. Place cooked chicken onto cutting board and let rest 5 minutes. Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; slice chicken breast thinly on diagonal. Onto a large serving platter add chopped lettuce and drizzle with some dressing tossing to combine. Add sliced chicken and remaining salad ingredients, pour over more dressing. Serve with grilled pita bread.
Grilled Chicken Fajitas with Fresh Salsa and My Favorite Spicy Pickled Mexican Carrots
Let me tell you one thing, ever since I moved to San Diego back in 1979, and discovered Mexican spicy pickled carrots, I was in heaven. I make them all the time and they are sooooo good! They are my go-to snack, they taste fantastic, are low in calories and whoever invented them, all I can say is WOW way to go.
1/4 cup fresh lime juice
1/4 cup olive oil
4 garlic cloves, minced
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 bunch whole scallions, trimmed
1 large white onion, quartered
2 large green bell peppers, halved and seeded
2 large red bell peppers, halved and seeded
Accompaniments; sharp cheddar cheese shredded, sour cream, fresh salsa (see recipe below)
Fresh Roasted Salsa
2 lbs. Roma tomatoes
2 jalapeno peppers
1 large white onion, halved and sliced into 1/2-inch pieces
8 garlic cloves
1 chipotle pepper in adobo sauce
1 fresh lime
salt and freshly ground black pepper
Salsa; slice tomatoes and jalapenos lengthwise. Place tomatoes, jalapenos skin side up onto baking sheet with onion slices and garlic. Place under broiler and broil for about 8 minutes until charred. Remove from oven and allow to cool slightly. Add to a blender or food processor along with chipotle pepper and process to smooth. Taste and season with salt, pepper and lime juice. Cover and refrigerate until ready to serve. Marinade; into a bowl add lime juice, oil, garlic, salt and pepper whisking to combine. Place chicken into large ziplock bag and pour half of the marinade over chicken turning to coat. Marinate in refrigerator for about 2 hours. Preheat grill to high and reduce to medium high heat. Arrange the scallions, onions, green and red peppers onto large rimmed baking sheet and pour over remaining marinade turning to coat. Remove chicken from marinade and sprinkle each piece with some salt and pepper. Grill chicken to cook through and char about 7 minutes per side. Lightly brush corn tortillas with some vegetable oil and place onto grill to get lightly charred on each side. Place tortillas into foil and keep warm. Grill the vegetables about 12 minutes to char. Transfer chicken to cutting board and tent with foil. Thinly slice the chicken into pieces and slice the cooked bell peppers and onions, place on platter with chicken and cooked scallions. Serve with corn tortillas, accompaniments, salsa and carrots.
Mexican Spicy Pickled Carrots - to serve with fajitas above
2 lbs. large carrots, peeled
2 large jalapenos
1/2 large white onion
5 garlic cloves, smashed
1 1/2 cups white vinegar
1 1/2 cups cold water
1 Tbl. vegetable oil
6 whole bay leaves
10 black peppercorns
2 tsp. dried Mexican oregano
1 tsp. kosher salt
Slice the peeled carrots and onion into 1/2-inch thick pieces. Cut stems off jalapenos and slice thinly on diagonal. Into a large stock pot add garlic, vinegar, water, oil, bay leaves, peppercorns, oregano and salt. Bring to a boil and add carrots, onion and jalapenos. Lower heat to medium low and cook for 15 minutes, uncovered you want the carrots tender, but still with a little snap. Allow to cool completely and store vegetables and liquid in clean sterile glass jars with lid, keeping refrigerated. These taste best when allowed to marinate for about 1 day before eating.
Greek Grilled Chicken
8 boneless, skinless chicken thighs
1/4 cup olive oil
1/3 cup tahini
1 shallot, finely chopped
3 garlic cloves, minced
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
2 Tbl. fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
3 Tbl. water
3 Tbl. fresh lemon juice
2 Tbl. fresh lemon zest
2 Tbl. plain Greek yogurt
1 Tbl. water
Into a bowl stir the oil, tahini, shallot, garlic, salt, red pepper flakes, black pepper, herbs, water, lemon juice and zest. Set aside 1/4 cup of the marinade and to this reserved marinade add 2 Tbl. yogurt and 1 Tbl. of water and mix. Cover and refrigerate. Into a large ziplock bag add chicken and pour over marinade, seal bag and toss to coat. Refrigerate 8 hours. Preheat grill to high and reduce to medium high. Remove chicken from marinade (discard) and shake off excess (over your sink), place on grill and cook until done on each side and slightly charring. Place cooked chicken on to serving platter and serve with reserved marinade, some grilled pita bread and a Greek salad. I also like some Greek lemon potatoes with this meal.
Bacon Wrapped Stuffed Grilled Chicken - after all, everything is better with bacon!
1/2 lb. Italian sausage, casings removed
1/2 cup dried cherries
1 Tbl. butter
1/2 small sweet onion, diced
2/3 cup fresh baby spinach
2 Tbl. fresh parsley
1/2 cup soft bread crumbs
1/2 cup provolone cheese, cubed
4 boneless, skinless chicken breasts
1 package thick cut bacon
salt and freshly ground black pepper
Into a large saute pan add sausage and crumble, cooking until browned. Add cherries and cook about 4 more minutes. Remove sausage and cherries to large bowl. Add butter to the pan to melt, add onion and cook stirring to soften. Add spinach and cook stirring to wilt, pour into bowl with sausage, stir in the parsley, bread crumbs and cheese. Flatten chicken breasts to about 1/4-inch thickness. Season chicken with salt and pepper. Cover flattened breasts evenly with sausage mixture and roll up chicken breasts. Wrap a couple of pieces of bacon around each breast and place on platter, covered with plastic wrap in refrigerator for about 1 hour. Heat grill to high, reduce to medium high, oil grates and place chicken onto grill cooking until temperature reaches 165 degrees. When turning chicken use tongs and carefully turn so bacon doesn't fall off. Remove to cutting board and slice thickly on diagonal and place onto serving platter.
Bon Appetit
Obedience to God’s commands is the true sign of your love for God,
and the only way you can know if you are obeying God is by knowing his Word.
"Jesus replied, "Anyone who love me will obey my teaching. My Father will love them, and we will come to them and make our home with them." - John 14:23
"My son, keep your father's command and do not forsake your mother's teaching." - Proverbs 6:20
"If you fully obey the Lord your God and carefully follow all his commands
I give you today, the Lord your God will set you high above all the nations on earth." - Deuteronomy 28:1
"Walk in obedience to all that the Lord your God has commanded you, so that you may live and prosper and prolong your days in the land that you will possess." - Deuteronomy 5:33
"Do not merely listen to the word, and so deceive yourselves.
Do what it says." - James 1:22
"Whoever heeds discipline show the way to life, but whoever ignores correction leads others astray." - Proverbs 10:17
"You did not choose me, but I choose you and appointed you so that you might go and bear fruit - fruit that will last - and so that whatever you ask in my name the Father will give you." - John 15:16
"Therefore, my dear brothers and sisters, stand firm. Let nothing move you. Always give yourselves fully to the work of the Lord, because you know that your labor in the Lord in not in vain." - 1 Corinthians 15:58
"Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God's will is, his good pleasing and perfect will." - Romans 12:2
"Observe what the Lord your God requires; Walk in obedience to him, and keep his decrees and commands, his laws and regulations, as written in the Law of Moses. Do this so that you may prosper in all you do and wherever you go." 1 Kings 2:3
"Submit yourselves, then, to God. Resist the devil, and he will flee from you." - James 4:7
"Then he said to them all: Whoever wants to be my disciple must deny themselves and take up their cross daily and follow me." - Luke 9:23
