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
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, black pepper, salt, garlic powder, onion powder and cayenne.
- Add chicken to the bowl and massage so it's well coated with the marinade.
- Place in the refrigerator to marinate for at least 2 hours or overnight.
- Heat grill to medium-high heat.
- 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
- In a bowl, mix together soy sauce, cumin, smoked paprika, salt and pepper.
- Add chicken and flip to coat with the marinade.
- Marinate for 30 minutes to overnight.
- Heat grill to medium-high heat.
- 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
- Into a food processor, add cilantro, garlic, brown sugar, fish sauce, soy sauce, lemongrass. Puree until chunky.
- Rub chicken thighs with mixture.
- Place in a zip-top bag and marinate for at least 2 hours to overnight.
- Heat grill to medium-high heat.
- Remove chicken from marinade and grill for 5 to 6 minutes per side, until cooked through and juices run clear.
- 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
- In a large bowl, mix together garlic, rosemary, lemon juice, olive oil, mustard, salt and pepper.
- Add chicken cutlets and toss to coat in the marinade.
- Marinate for 30 minutes to 4 hours in the refrigerator.
- Heat grill to medium-high heat. Remove chicken from marinade, letting excess drip off.
- Grill for 4 minutes on each side until juices run clear and fully cooked. Remove from grill.
- Rub grill with olive oil, place lemon on grill cut side down and grill until charred, about 4 minutes.
- Place chicken and grilled citrus on serving platter. Garnish with fresh rosemary and grilled lemon.