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PLEASE share with me your FAVORITE grilled chicken recipe

Last post Aug 01, 2013 9:38 AM by klm525 . 11 replies.


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  • PLEASE share with me your FAVORITE grilled chicken recipe
    I am looking for a T&T, WONDERFUL. succulent grilled chicken recipe. I am having my card group here for dinner next week. I thought it would be fun to make several side salads and a great grilled chicken. PLEASE share your recipe Nadine
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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    Posted by: avidcookGA Posted on: 10/19/2002 10:01:06 PM
    #R713920

    DELMARVALOUS CHICKEN

    This recipe is from the Salisbury, Maryland Jaycees who held a huge BBQ fundraiser each year. My father was a member in the early 1950’s so the recipe is at least 50 years old. The name Delmarvalous comes from the Delmarva Peninsula of Delaware, Maryland, and Virginia. I thought you might like a little history with your recipe. The secret to the recipe is to boil the ingredients for 5 minutes and then add the chicken in batches and let the chicken pieces boil in the marinade for 2 minutes on each side. This gets the flavor of the marinade all through the chicken and also helps to tenderize it. The Jaycees did the marinade in huge batches to serve hundreds at a timeIf you are using whole chickens, cut them up before placing in marinade. I just pick the pieces that my family likes, you could do all breasts if you like. I hope that you will enjoy it as much as my family does.
    2 whole chickens, cut-up or use only the pieces you like

    WATER ¼ CUP
    VINEGAR ½ CUP
    BUTTER 3 TABLESPOONS
    SALT 1 TABLESPOON
    POULTRY SEASONING ¼ TABLESPOON
    PEPPER ¼ teaspoon
    WORCESTERSHIRE SAUCE ½ TABLESPOON
    TOBASCO ¼ TABLESPOON
    PAPRIKA ¼ teaspoon
    GARLIC POWDER ¼ teaspoon

    Combine all marinade ingredients and boil for 5 minutes. Add chicken pieces in batches and let boil in the marinade 2 minutes per side. If you are ready, you can immediately place the chicken on the grill and baste with the leftover marinade, turning frequently until chicken is done. The chicken should be crispy on the outside and very juicy and moist on the inside. You can also do this ahead and let the chicken continue to marinate in the refrigerator until ready to cook. It can marinate overnight 

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    Cornell BBQ Chicken Marinade

    Posted by many


    Prep Time: 10 minutes
    Ingredients:
    2 cups vinegar
    1 cup oil
    1 egg
    3 tablespoons salt
    1 tablespoon poultry seasoning
    black pepper to taste
    Preparation:
    Put Ingredients into a blender and blend until smooth. Marinate chicken in sauce for at least 1-2 hours (overnight is good), baste while cooking.

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

     This is delicious!

    :)

    Ellen

     Lee Bailey’s Charcoal Marinated Chicken Breasts
    (Mom3boys)

    6 small boneless, skinless chicken breasts, or 3 large ones-cut in half
    3 cloves garlic, crushed
    1 ½ teas. Salt
    ½ cup packed brown sugar
    3 Tbs. Grainy mustard
    ¼ cup cider vinegar
    Juice of 1 lime
    Juice of ½ lemon
    3 Tbs. Olive oil
    3 Tbs. veg. oil

    The day before: In a small bowl, mix garlic, salt, sugar, mustard, vinegar, lemon & lime juices. Whisk in oils. Put chicken in glass dish (or zip bag) and pour marinade over. Cover & refrigerate overnite; turn in the A.M. Remove chicken from fridge 1 hour before cooking. Grill about 5 minutes per side, or till done. This is excellent for summer dinner parties-always gets rave reviews!

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    Hands down - using this marinade makes the best grilled chicken I have ever put in my mouth!

    From Steven Raichlen's, "Barbecue Bible: Sauces, Rubs and Marinades"

     

    Beth

     

     

    The Only Marinade You'll Ever Need

    Recipe By :Steven Raichlen

     

    -------- ------------ --------------------------------

    1/4 cup fresh lemon juice

    1/2 teaspoon hot pepper flakes

    1/2 teaspoon cracked black pepper

    1/2 teaspoon coarse salt -- or to taste

    4 strips lemon zest

    3 cloves garlic -- crushed

    1/4 cup chopped fresh parsley

    1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four

    1/2 cup extra virgin olive oil

     

    Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved.

    Add the lemon zest, garlic, parsley, and basil.

    Stir or whisk in the olive oil.

    The virtue of the marinade is its freshness: Use it within 1 to 2 hours of making.

    Stir again before using.

     

    Description:

    "Marinades - Then Only Marinade You'll Ever Need"

    Source:

    "Barbecue Bible Sauces, Rubs and Marinades"

    Yield:

    "1 cup"

    - - - - - - - - - - - - - - - - - - -

    NOTES : If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

    This marinade goes great with everything, and I mean everything: poultry, seafood, veal, pork, lamb, and vegetables. The larger the piece of meat, the longer you should marinate it.

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

     These all sound wonderful !! Thank you so much!!!!

    Copied them all!!!

    Nadine 

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    My favorite is the Delmarvelous Chicken recipe. We are having it for dinner tonight and I can't wait. My mouth is watering for that crispy skin and moist interior. Yummy.

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

     Delmarvelous Chicken is WONDERFUL!

     

    I have another one that's lemon chicken where you grill lemons halfs and squeeze over the chicken that's awesome but it's bone in w/skin on -- you may not want that, best of luck!

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

     

     

     

    TEQUILA LIME CHICKEN               

    serves 4

     

     

    4 split boneless, skinless, chicken breasts

     

    1 T fresh minced garlic
     

    1/2 cup fresh squeezed lime juice
     

    1 t kosher salt

    1 /2  cup gold tequila


     

    1 t fresh ground black pepper


     

    1  1/2  t ancho chili powder


     

    1 T olive oil






    Combine the chicken  with everything and marinade for a half hour at room temp. The acids in lime juice cook the chicken- so you want to avoid marinading too long.


     

    Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.


     

    Grill the chicken for about 5-6 minutes ( for a 1 inch thick breast) with lid off- on one side- until nicely brown. Less cooking time for thinner breasts. The juice and tequila  have sugars that will  blacken the chicken when grilling - so move them to a lower heat if that gets out of control. Turn the chicken and grill for another 5-6 minutes- depending on the thickness of the chicken, until cooked through and nicely browned. It should feel firm and the juices should run clear in the thickest part. Let it sit for a few minutes before serving.


     

    Serve hot or room temp with a wedge of lime.


     

    * I like breasts, but for the dark meat lovers thighs are also a good choice.

     

     

    Kathy



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    Kathy

  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    Any more recipes?

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    I've made this one several times, it adds wonderful flavor to the chicken.

    Quick Marinated Grilled Chicken

     Quick Marinated Grilled Chicken
    “On hot summer days, this yummy chicken dish is a cinch to throw together without heating up the kitchen,” Missy Herr confirms from Quarryville, Pennsylvania. “Almost all of the ingredients are probably already on hand, so you can serve it any time.”
    4 ServingsPrep: 10 min. + marinating Grill: 15 min.

    Ingredients

    • 6 tablespoons white vinegar
    • 3 tablespoons canola oil
    • 2 tablespoons ketchup
    • 2 teaspoons dried parsley flakes
    • 1-1/2 teaspoons garlic salt
    • 1/2 teaspoon paprika
    • 1/4 teaspoon dried oregano
    • 1/8 teaspoon hot pepper sauce
    • 1/8 teaspoon Worcestershire sauce
    • 1 bay leaf
    • 4 boneless skinless chicken breast halves (6 ounces each)

    Directions

    • In a large resealable plastic bag, combine the first 10 ingredients;
    • add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours,
    • turning occasionally.
    • Drain and discard marinade. Grill chicken, covered, over medium heat
    • for 6-8 minutes on each side or until juices run clear. Yield: 4
    • servings.
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    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

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  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    I haven't made this one but several of the forum members have and several of our staff members have and all have just loved it.

    Grilled Huli Huli Chicken

     Grilled Huli Huli Chicken
    I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. —Sharon Boling, Coronado, California
    12 ServingsPrep: 15 min. + marinating Grill: 15 min.

    Ingredients

    • 1 cup packed brown sugar
    • 3/4 cup ketchup
    • 3/4 cup reduced-sodium soy sauce
    • 1/3 cup sherry or chicken broth
    • 2-1/2 teaspoons minced fresh gingerroot
    • 1-1/2 teaspoons minced garlic
    • 24 boneless skinless chicken thighs (about 5 pounds)

    Directions

    • In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups
    • for basting; cover and refrigerate. Divide remaining marinade
    • between two large resealable plastic bags. Add 12 chicken thighs to
    • each; seal bags and turn to coat. Refrigerate for 8 hours or
    • overnight.
    • Drain and discard marinade from chicken. Moisten a paper towel with
    • cooking oil; using long-handled tongs, lightly coat the grill rack.
    • Grill chicken, covered, over medium heat for 6-8 minutes on each side
    • or until no longer pink; baste occasionally with reserved marinade
    • during the last 5 minutes. Yield: 12 servings.
    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: PLEASE share with me your FAVORITE grilled chicken recipe

    Idea

    False