MESQUITE CHICKEN BRINE
This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 43.1 g, Sodium 13374.7 mg, Sugar 37.5 g
MESQUITE CHICKEN
Make and share this Mesquite Chicken recipe from Food.com.
Provided by CrystalRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet pour in the jar of pineapples with juices and add chicken breast.
- Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
- Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
- Evenly divide first mushrooms and then ham onto the top each breast.
- Top each breast with a thick slice of Monterey Jack cheese.
- Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8
CROCK POT MESQUITE CHICKEN
I was looking to make something different and found this packet of Grill Mates Mesquite Marinade in my cabinet. Threw it together in the crock pot with a cut up whole chicken and that was it. It turned out great.
Provided by Cathy Smith
Categories Chicken
Time 8h15m
Number Of Ingredients 4
Steps:
- 1. Wash chicken and remove skin. Place in crock pot
- 2. Mix Grill Mates Mesquite Marinade according to directions. Pour over chicken.
- 3. Add one cup water and boullion cube. I cooked mine all day while I was at work. Add a couple of sides and you have a delicious meal.
- 4. Note: I saved the drippings and the leftover chicken deboned. A couple of days later I put them in a saucepan with 1/2 cup of rice. Cooked for 20 minutes and had Mesquite chicken and rice. Yum, Yum.
MESQUITE-ROASTED CHICKEN
Make and share this Mesquite-Roasted Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make the rub: in a bowl, combine all the rub ingredients; set aside.
- Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
- Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
- Remove the backbones and cut each chicken in half.
- Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
- Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
- Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
- Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
- Serve warm with the sauce on the side.
Nutrition Facts : Calories 624.3, Fat 41.4, SaturatedFat 11.7, Cholesterol 187.2, Sodium 1422.2, Carbohydrate 17, Fiber 1.6, Sugar 12.7, Protein 45.3
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