chicken on the grill recipes please!?

Question

HELP! I need a good recipe for chicken on the grill! good marinades and how to keep chicken moist while grilling....

Answer 1

Spread boneless skinless chicken breast(s) with butter, lemon juice, and fresh dill. Wrap in aluminum foil and grill, it is totally and completely YUMMY!!!

PS > Wrapping in foil keeps the chicken so incredibly moist, it just sits and cooks in the melted butter :)

Answer 2

you can use any marinade of your choice, but to keep in moist while grilling, start it in the over first, and then put it on the grill for the remaining time. Let most of the cooking happen in the oven.

Answer 3

Like spicy stuff? Try jerk chicken. But a jar of Walkerswood jerk paste. mix the whole jar with about 4 ounces of olive oil and two or three ounces of root beer or cream soda. marinate 6 or 8 chicken thighs in it overnight, and slow cook on a cool (300-325) grill for about an hour. I use thighs because they are greasy enough to not dry out. This works fine in the oven too.

Answer 4

STUFFED GRILLED CHICKEN BREASTS 6 split chicken breasts 1/2 lb Italian sausage meat 3 cloves fresh garlic, minced 4 strips hickory or maple flavored bacon, chopped 1/4 lb fresh mushrooms, finely chopped 2 tablespoons butter 1 tablespoon fresh parsley, minced 1/4 teaspoon paprika 1/2 cup bread crumbs 1/8 teaspoon each onion and garlic powder 1 cup sherry 6 bacon strips salt and pepper, to taste wooden toothpicks or butcher's string Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture. Preheat grill until it reaches 350°F. Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water. Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper. Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces). When chicken is pierced with a fork and juices run clear, it is done. If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost. During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.

Answer 5

Marinade in Italian Dressing and use it to baste. Remember to start on high and then use low temperature on the grill to cook/

Mayonnaise is a good baste for chicken...you can add dill and garlic to flavor.

Answer 6

Bistro Grilled Chicken Pizza:

Prep: 15 min., Grill: 10 min. Use long-handled grilling tongs and a spatula to turn the dough with ease.

1 (13.8-ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
3/4 cup pizza sauce
4 plum tomatoes, sliced
2 cups chopped cooked chicken
1 (4-ounce) package tomato-and-basil feta cheese
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons chopped fresh basil

Unroll dough, and place on a lightly greased 18- x 12-inch sheet of heavy-duty aluminum foil. Starting at center, press out dough with hands to form a 13- x 9-inch rectangle. Brush dough evenly with olive oil.

Invert dough onto grill cooking grate; peel off foil. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes or until bottom of dough is golden brown. Turn dough over, and grill, covered with grill lid, 1 to 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil-lined baking sheet.

Microwave pizza sauce in a small glass bowl at HIGH 30 seconds or until warm, stirring once. Spread sauce evenly over crust; top with tomatoes and chicken. Sprinkle evenly with cheeses and basil. Return pizza to cooking grate (pizza should slide easily). Grill, covered with grill lid, 3 to 5 more minutes or until crust is done and cheese is melted.

Yield: Makes 6 servings

Answer 7

Garlic Chicken on the Grill

4 boneless chicken breast halves
1 cup purchased salsa or picante sauce
2 tablespoons vegetable oil
1 tablespoon lime or lemon juice
2 cloves garlic, finely minced
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
PREPARATION:
Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick.
Cut each flattened chicken breast into strips about 1-inch in width.

Place chicken strips in a glass baking dish or nonreactive shallow container.
Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.

Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.
Serves 4.


Grilled Chicken with Lime and Chile Peppers

1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1 can diced green chile peppers
1 chicken fryer, cut into serving size pieces, about 3 1/2 pounds chicken pieces
PREPARATION:
In a nonreactive bowl, combine olive oil, lime juice, salt, green chile peppers. Add chicken and turn to coat well with marinade; cover and refrigerate for 2 hours, turning occasionally. Remove chicken from marinade; drain on paper towels. Grill over medium heat for about 20 to 30 minutes, turning and basting with marinade frequently. Chicken is done when juices run clear when pierced with a fork.
Serves 4.

Answer 8

1 cup vegtable oil
1/2 cup vinegar
1 egg
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper


Mix thoroughly and use to baste chicken while grilling. Baste and turn frequently to keep chicken cooking evenly.

Answer 9

lawry's teryiaki maranade with pineapple juice. it's in a bottle. it's SO good. Chicken is always tender, juicy and seasoned to perfection!

Answer 10

Praise Tam!