Tammys Mesquite Grilled Chicken Dinner Recipes

Steps:

• Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.
• Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.

Steps:

• 1. 24 - 48 hours before cooking place chicken breast in a large ziplock bag. Mix seasoning with oil and water and pour in bag. Let rest in frig turning twice a day.
• 2. I like to make the relish 1 to 2 days ahead of time as well. It really makes a difference when you let the flavors combine. Mix onion, tomato, poblano, mango, spices and lime juice. Just before serving add cilantro and taste for seasoning. Add salt and pepper if needed.
• 3. Prepare grill by starting your charcoal. While the coals are getting ready. Start your side dish by cooking rice in oil over medium heat until light tan in color. Add onions and peppers and continue cooking until veggies are tender.
• 4. Add 3/4 cup water, bouillon cube, cumin and garlic. Bring to a boil then reduce heat to low and cook for 10 minutes with lid on.
• 5. Check rice if not ready add additional liquid if needed and recover. When rice is finished add red beans and taste. Add salt, pepper, garlic, and cumin if desired. Keep warm while you grill your chicken
• 6. Grill chicken until internal temperature reaches 165 degrees. Pull off grill and transfer to a baking sheet. Top each breast with 2 slices bacon, then avocado, and cheese. Place back on grill and close lid for 5 minutes or until cheese has melted.
• 7. To plate divide red beans and rice on 4 plates. Place a chicken breast next to the rice and top with tomato mango relish. Enjoy!

Steps:

• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

Steps:

• 1. Place oil in saucepan and add the onion and garlic. Cook until onion is softened. Add the beer, ketchup, Worcestershire sauce, brown sugar, lemon juice, chili powder, and dry mustard. Bring to a boil. Reduce to a simmer and simmer for 20 minutes until reduced to about 2 cups. Let cool.
• 2. Place the chicken leg quarters in the marinade and let marinate 8 hours or overnight.
• 3. Prepare the Grill for indirect heat. Place a large foil pan of water on one side of the Grill. Add the coals around the other side and get them really hot. if using a gas grille turn the burner to high. Remove the chicken and place over the pan of water.
• 4. Brush with the marinade and close the lid. Turn and baste every 20 minutes. It should take about an hour and a half to cook the chicken to internal temp of 165. Depends on the size of your chicken and how hot your grille is
• 5. Towards the end of cooking place the chicken directly over the coals to get the charred browning on the outside.