Mesquite Roasted Chicken Recipes

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!).

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.

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.

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2 to 4 hours. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients along with 1/2 cup water. Follow the grill's instructions for using wood chunks. Grill the chicken halves, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, about 1 1/4 hours. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting the halves in two. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.