Cooking Easy grilled chicken recipe?

[Disney Ontario]

Hi. Whats your secret to the most delicious grilled chicken? After having knee surgery then a major car accident two weeks after that, DD17 loves to come up with new supper ideas to help out.DD and I just decided its time to cut back so its grilled chicken and salad time.

 

[MazdaUK]

One I always do for BBQ (but works fine inside too ) is Greek Island grilled chicken. Take equal quantities of lemon juice and olive oil (about 1/2 lemon and IT olive oil per chicken breast), mix with some fresh thyme, zest of the lemon (helps if you grate this off BEFORE you cut the lemon for the juice ) a grate or two of black pepper and marinate chicken breasts (no skin) for about 4 hours or overnight, grill for about 20 mins until cooked right through

Or you can sub the lemon for lime juice and zest and chop up a bunch of cilantro instead of the thyme sprigs - yummy! I find if you lightly score the chicken it helps the flavour to sink in

 

[piratesmate]

Our favorite is a marinated recipe I got here on the DIS a number of years ago in a "once a month" cooking thread. You just "dump" everything in a gallon bag & freeze...then defrost in the refrigerator overnight & it marinates the chicken. There are a variety of these "dump" recipes & all we've tried are really good.

Triple Citrus "Dump" Chicken

6 skinless, boneless breasts
1 tsp grated lemon zest
1 tsp grated orange zest
1 clove garlic, peeled and minced
1 tsp salt (I skip this)
¼ tsp black pepper
3 Tbl fresh lime juice
2 Tbl fresh lemon juice
1 Tbl honey
1 tsp balsamic vinegar
2 Tbl vegetable oil

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Another really good one...

Grilled Sesame Chicken

6 chicken breasts
2 Tbl sesame seeds
1 Tbl sugar [opt]
½ c soy sauce [low-sodium]
1 tsp ground ginger
¼ c water [I skip this]
2 cloves garlic, minced
½ c vegetable or olive oil [I use about 2 Tbl]
1/8 tsp ground red pepper

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This one isn't a "dump" recipe because I use fresh rosemary...DH hated picking the "pine needles" off his chicken when I tried to use dried. LOL

Rosemary Chicken

4 - 6 chicken breasts
5 cloves garlic, minced
2 tsp rosemary, fresh or 1 tsp rosemary, dry
1 Tbl dijon mustard [brown mustard works also]
1 Tbl lemon juice
2 Tbl olive, oil
¾ tsp salt
¼ tsp pepper
1 tsp lemon rind (opt)

Mix & coat chicken. Marinate ½ to 4 hours. Bake or grill.

 

[Katy Belle]

This is outstanding. It is good without the 2nd marinade/sauce, but it is GREAT with it!

Double-Delicious Grilled Chicken by Catherine Newmann

Another delicious dinner! This is an absolute favorite summer meal. The chicken is so, so succulently excellent: tangy, herby, and mouth-watering. The pre-cooking marinade makes it delightfully tender and seasoned, but then the post-cooking marinade introduces all the fantastic and fragile flavor component -- the herbs and citrus zest and garlic -- that would have burned off on the grill. Also, since you slice up the grilled chicken, you maximize the flavor-absorbing surface area. You will be a hero to your family and dinner guests. Seriously.

Hands-On Time: 20 minutes
Ready In: 2 hours
Yield: 8 servings

For the chicken and the first marinade:
8 small skinless, boneless chicken breasts, trimmed of fat and (shudder) gristle
The juice of 1/2 a large, juicy lime (scant 1/4 cup--if your limes are small, you'll need more of them)
1/4 cup soy sauce or tamari
1/4 cup olive oil
1/2 teaspoon kosher salt

Directions


Stir together the lime juice, soy sauce, olive oil, and salt, then pour it over the chicken in a large dish, tossing the chicken to make sure it's all covered with the marinade.
Cover the dish and leave the chicken in the fridge to marinate for an hour or so (too much longer than that and the acid in the lime juice can make it mushy).
Preheat your grill or broiler, and grill or broil the chicken (drained from the marinade, which you then discard) turning it once, until it's cooked through, around 3 or 4 minutes per side.
Let the chicken rest for a minute, then slice it against the grain and toss it with the second marinade in a wide serving dish. Serve warm or at room temperature.

For the second marinade, whisk together:
The zest and juice of 1 large, juicy lime plus the zest from the 1/2 you already juiced (zest the limes before juicing them)
1/4 cup olive oil
1 teaspoon kosher salt
A large handful of cilantro, finely chopped
1 clove of garlic, peeled and pressed through a garlic press
Freshly ground pepper

*Ingredient Tips
There are many different ways to make this, of course: sometimes I use lemons instead of limes, and switch the herbs to lemon thyme and parsley, or else basil. Yum. Sometimes I add a bit of chopped shallot or scallion to the first marinade or a bit of chipotle puree to the second. Sometimes, I leave some of the grilled chicken out of the second marinade and serve it plain. It is still delicious, just not so zingy. As you would imagine, this chicken also makes an excellent addition to salads.

Note
Our chicken breasts were really quite small -- around 2 pounds total. If yours are large, buy four and halve each into two skinny cutlets.

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Try it. Really. Its great.

 

[donaldduck352]

I love the "Drunk Chicken".They do sell racks to hold the beer can and chicken holder at Wal-Mart for about $10.This is great and well worth at least one try.The recipe as follows:

Ingredients
4 tablespoons favorite barbecue rub
1 tablespoon paprika
1/4 tablespoon fresh black pepper
1 (12-ounce) can beer
1 whole chicken
1/4 cup favorite barbecue sauce
Directions
Preheat a grill to 250 degrees F. I do prefer charcoal but its hard to control the heat

Remove giblets from inside of chicken. Rub chicken with your favorite barbecue rub, paprika, and pepper.

Open beer and dispense 1/4 of can, so the can is 3/4 full. Hold chicken so that the cavity is at the bottom. Place chicken over beer can so that the cavity covers the can.

Stand chicken upright in the center of grill. Cook for 3 hours, until skin is golden brown.

Glaze with favorite barbecue sauce 15 minutes prior to removing from grill.

Remove from grill. Cut and serve.