Grilled Fried Chicken Recipes
GRILLED 'FRIED' CHICKEN
Combine your two favorite dishes in one with Grilled 'Fried' Chicken from My Food and Family! Made with KRAFT Real Mayo, buttery crackers, fresh parsley and more, Grilled 'Fried' Chicken is a tasty way to get the best of both worlds.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Heat grill to medium-low heat.
- Mix mayo and garlic. Brush chicken with mayo mixture; coat with combined crumbs and parsley.
- Grill, covered, 15 min. on each side or until chicken is done (165ºF).
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 14 g
CRISPY GRILLED CHICKEN THIGHS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 535 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 35 grams
KENTUCKY GRILLED CHICKEN
This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to "mop" on the basting sauce. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken breast bone side down and grill, covered, over indirect medium heat until a thermometer reads 170°, basting occasionally with reserved marinade, 20 minutes on each side.
Nutrition Facts : Calories 284 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 406mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges
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