food

Grilled Chicken 4 Ways

No matter how you take your grilled chicken, from BBQ and Thai to lemon and rosemary, we've got a recipe for you.

food

Grilled Chicken 4 Ways

No matter how you take your grilled chicken, from BBQ and Thai to lemon and rosemary, we've got a recipe for you.

Ingredients

  • 3 pounds chicken drumsticks
  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

Steps

  1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, black pepper, salt, garlic powder, onion powder and cayenne.
  2. Add chicken to the bowl and massage so it's well coated with the marinade.
  3. Place in the refrigerator to marinate for at least 2 hours or overnight.
  4. Heat grill to medium-high heat.
  5. Add drumsticks to the hot grill, and grill until cooked through and golden brown, turning and basting with sauce frequently, about 30 minutes.

Ingredients

  • 4 boneless, skinless chicken breasts (7 to 8 ounces each), cut into 8 cutlets
  • 3 tablespoons soy sauce
  • 4 cloves of garlic
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon kosher salt
  • Big pinch of black pepper

Steps

  1. In a bowl, mix together soy sauce, cumin, smoked paprika, salt and pepper.
  2. Add chicken and flip to coat with the marinade.
  3. Marinate for 30 minutes to overnight.
  4. Heat grill to medium-high heat.
  5. Add chicken breasts and grill for 4 minutes, then flip to cook the other side for 4 minutes more, until cooked through and juices run clear.

Ingredients

  • 1/2 medium-sized bunch cilantro
  • 5 cloves garlic, peeled
  • 3 tablespoons light brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 stalk lemongrass, cut into chunks
  • 1 red chili, cut into chunks
  • Juice of 1 lime
  • 12 boneless, skinless chicken thighs (about 3 pounds)
  • Lime wedges, red chili and cilantro, for serving

Steps

  1. Into a food processor, add cilantro, garlic, brown sugar, fish sauce, soy sauce, lemongrass. Puree until chunky.
  2. Rub chicken thighs with mixture.
  3. Place in a zip-top bag and marinate for at least 2 hours to overnight.
  4. Heat grill to medium-high heat.
  5. Remove chicken from marinade and grill for 5 to 6 minutes per side, until cooked through and juices run clear.
  6. Serve with cilantro, red chili slices and lime wedges.

Ingredients

  • 4 cloves garlic, minced
  • 3 tablespoons minced fresh rosemary
  • Zest and juice from 1 large lemon
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breasts (7 to 8 ounces each), cut into 8 cutlets
  • Lemons, for grilling (optional)

Steps

  1. In a large bowl, mix together garlic, rosemary, lemon juice, olive oil, mustard, salt and pepper.
  2. Add chicken cutlets and toss to coat in the marinade.
  3. Marinate for 30 minutes to 4 hours in the refrigerator.
  4. Heat grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
  5. Grill for 4 minutes on each side until juices run clear and fully cooked. Remove from grill.
  6. Rub grill with olive oil, place lemon on grill cut side down and grill until charred, about 4 minutes.
  7. Place chicken and grilled citrus on serving platter. Garnish with fresh rosemary and grilled lemon.