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Grilling Chicken.
Old 08-17-2008, 01:09 PM   #1
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Grilling Chicken.

How do you prepare chicken for the grill?

I typically use a rub. But I am looking for some other ideas.
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Old 08-17-2008, 01:15 PM   #2
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Old 08-17-2008, 01:38 PM   #3
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Quote:
Originally Posted by chinaco View Post
How do you prepare chicken for the grill?

I typically use a rub. But I am looking for some other ideas.
Marinate at least 12 hours...24 hours is better.

1/4 cup apple juice (real apple juice, not that made-from-concentrate crap)
1/4 cup sesame oil
1/4 red wine vinegar
1/4 brown sugar
2 tablespoons soy sauce

Cook slowly and baste frequently.

I love grilling.
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Old 08-17-2008, 01:57 PM   #4
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Here's a marinade I use for chicken pieces or kabobs. Cut up chicken breasts with zucchini, onion, mushrooms, cherry tomatoes and this marinade on kabob sticks make a great dish. Serve it on rice, and you have a colorful dish.

4 Tbsp lemon juice
2 Tbsp oil
2 cloves garlic, minced or mashed
1/2 tsp dried rosemary (fresh is better)
1 tsp salt
1/2 tsp pepper

I usually quadruple the recipe and do a big batch of chicken on the grill.
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Old 08-17-2008, 02:00 PM   #5
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Any citrus juice with garlic, or a really big fave here is lime juice with a couple of shots of tequila! Ziploc bag it and turn a few times in the fridge for 1/2 hour minimum and up to overnight.
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Old 08-17-2008, 02:18 PM   #6
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Billion ways I do it. But a nice garlic,jalapeno and wine marinade with a bit of smoked paprika and liquid smoke over night. Then there's the old BBQ sauce method. Ive done rubs too. I like chicken anyway its fixed.
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Old 08-17-2008, 02:24 PM   #7
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I pick up chicken breasts on my way home from work and throw them on the grill with some Sweet Baby Rays bbq sauce.
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Old 08-17-2008, 02:26 PM   #8
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Take half chickens and rub (including under skin) with thai curry paste (red or green) and then soak overnight in coconut milk.

Grill and baste with leftover marinade.
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Old 08-17-2008, 02:37 PM   #9
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Lemon Tarragon Chicken

Juice a lemon into a ziploc or use 3-4 tablespoons bottled lemon juice. Add a couple of mashed/minced garlic cloves, a couple of teaspoons of dijon mustard, a couple of tablespoons of olive oil, a couple of teaspoons fresh or dried tarragon, pinch of salt, pinch of pepper.

Close and shake to mix, add chicken parts (I prefer thighs...go ahead and make your own joke...) and marinate for 2-4 hours or overnight.

I've also seen this made with a half cup or so of yogurt added to the marinade. I wouldnt marinate it overnight in the yogurt version though, or it'll be a bit mushy.

You may reserve the marinade, bring to a simmer and reduce, then use it as a sauce, but thats not really necessary.
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Old 08-17-2008, 08:17 PM   #10
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Brick Chicken:

Marinate or do whatever rub you like on the chicken.
Cover a brick with tin foil. Place brick over chicken while cooking. The extra weight condenses the chicken a bit, causing it to cook more quickly. Gives the outside skin just a bit of a crust (in a good way), and helps the inside remain deliciously moist.

Got this idea from Steven Raichlen, of PBS BBQ U. fame.
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Old 08-17-2008, 09:56 PM   #11
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I do chicken one of three ways normally.

1) A rub of Lawry's Black Pepper Salt, garlic powder, and ground red pepper, then toss 'em on the grill.

2) Or marinate them in a ZipLoc for several hours or overnight in an oil & vinegar type Italian dressing, then toss 'em on the grill.

3) Or marinate them for several hours or overnight in a mixture of Masterpiece 'Original' BBQ Sauce, Jack Daniels Old #7 Tennessee Whiskey, French's yellow mustard, lime juice, honey, ground red pepper, crushed red pepper, garlic powder, minced onions, and anything else I find laying around that sounds good, then toss 'em on the grill.

I use #1 and #3 on beef and pork also.

Dang, now I'm hungry again!
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Old 08-17-2008, 10:21 PM   #12
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I pick up chicken breasts on my way home from work and throw them on the grill with some Sweet Baby Rays bbq sauce.
Yeah this is what I usually do...(except for the work thing).

Ahhhh Goonie....Jack Daniels...now you're talkin'!
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Old 08-18-2008, 07:26 AM   #13
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Mix up a batch of Good Seasons Italian salad dressing and put the chicken breasts in a ziplock bag, then freeze them for later use.

The Good Seasons dressing comes in a box and a one-time purchase is a marked bottle for the right amounts of vinegar, water and oil added to the mix.

I like the Jack Daniels idea, but it tends to "evaporate" very quickly and doesn't last very long.
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Old 08-18-2008, 08:16 AM   #14
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I like the Jack Daniels idea, but it tends to "evaporate" very quickly and doesn't last very long.
To get the JD to last longer, Just don't get your glass too close the grill, or else drink it from a larger glass.



The alcohol does dissipate quickly once the meat hits the heat, but the flavor remains instilled in the sauce and the meat.
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Old 08-18-2008, 10:24 AM   #15
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I cant believe nobody has tossed out "beer can chicken" yet...
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Old 08-18-2008, 10:54 AM   #16
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I cant believe nobody has tossed out "beer can chicken" yet...
Where I live, we use beer on our chicken, we drink the beer and then shoot the cans off the fence with a .22, as the chicken is burning on the grill.............
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Old 08-18-2008, 11:05 AM   #17
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Just...dont drink the beer from the can that was used to make the beer can chicken...trust me on this.
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Old 08-18-2008, 11:11 AM   #18
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Chicken beer......
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Old 08-18-2008, 07:34 PM   #19
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Yep. Flat, greasy and warm doesnt add up to good beer...the chicken flavoring doesnt improve things.
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Old 08-18-2008, 09:22 PM   #20
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Yep. Flat, greasy and warm doesnt add up to good beer
Still drinking Coors, huh?

Quote:
...the chicken flavoring doesnt improve things.
Try bacon next time.

I often marinate chicken in a dark beer/soy sauce mixture, with some garlic and onion powder for good measure.
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