My Favorite Grilled Chicken Ever Recipes
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
THE BEST DAMN GRILLED CHICKEN I EVER ATE RECIPE
Provided by á-170456
Number Of Ingredients 22
Steps:
- Make a paste of the first 17 spice ingredients (salt through bay leaves) in a large bowl or zip-lock bag. Place the chicken pieces in the bowl and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap and refrigerate 6 to 8 hours. When ready to cook, light the coals or prepare the grill. Bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off of the chicken, combine it with any paste remaining in the bowl and stir in into the butter. Place the large pieces of the chicken on the hottest spot on the grill and the smaller pieces on the less hot section and cook, turning the pieces and basting several times with the butter paste mixture, until done. This recipe yields 4 servings.
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