Summer grilled chicken recipes...

Epicurean Exploits - Food and Recipes
1

Seems I grill a lot of chicken during the summer.

Last night was Pollo al Mattone, grilled chicken under a brick. Its super easy and so much tastier than boneless skinless. Chicken stays super moist and who doesn’t like a crispy skin.

Get the Weber(charcoal) up to a medium to low heat. Butterfly the chicken- marinate for a couple hours in Olive oil, lemon juice, garlic, rosemary, salt and pepper. Try to get most of this off before hitting the grill(too many flareups). 12 minutes skin side down, flip and another 12. Rest and enjoy.

What other recipes do you use with this bird? Always looking for ideas.

2

(1) A grill adaptation of Rao’s Lemon Chicken. Make the lemon sauce per the Rao’s recipe, http://www.foodnetwork.com/recipes/cooking-live/raos-famous-lemon-chicken-recipe/index.html
Butterfly the chicken, brush sauce on liberally, then grill under a brick. While chicken is grilling, heat remainder of sauce. Place cooked chicken on a platter, pour sauce over. Voila.

(2) Mustard-Rosemary Chicken. Make a fairly thick paste of coarse (grainy) mustard, lemon juice and zest, minced garlic, chopped fresh rosemary, black pepper, and olive oil. Coat chicken pieces liberally, refrigerate for four hours or more, grill. Voila.

3

Marinate split fowl in olive oil, garlic, salt, pepper, lots of lemon juice, oregano and red pepper flakes. Grill by your favorite method. Easy.

4

Marinate chicken with the following:

  • canola oil
  • chopped garlic
  • lime juice
  • orange juice
  • cumin
  • dried Mexican oregano
  • ancho chile powder (you could use any chile powder i.e chipotle, New Mexico, etc.)
5

Mine is similar to Robert’s. Marinate the chicken with a mix of mustard, lemon juice, Worcestershire sauce, and lots of ground pepper. Best if marinated overnight, but at least 4 hours, and also good to brine the chicken 1st if you have the time.

Bruce

6

This is now in the rotation:

7

Hmmm. I never marinate the bird overnight. Don’t know that it will impart that much more flavor and never like having the acidity of the lemon on it that long. Might have to experiment.

8

Could someone please send me a man who cooks every night? Must live out. Will provide wine and ambiance in exchange. flirtysmile

9

Sorry, married for almost ten years now. Although free wine is tempting.

10

As my old boss used to say, “I might be married, but I’m not dead!”

11

Do you provide airfare? newhere

12

No, clearly not. This is about the food and not having to cook - I love great food but am too weary to cook. Choice of decks and grills to grill on (prefer to face the Palisades Mountains, or Diamond Mountain? Or perhaps just a vineyard view?). 3 ovens (don’t blame me - they were here when I got here). Not a great stove, but it works fine.
Could replace if the cooking was promising enough. Gardens planted but willing to cede that, too. [cheers.gif]

13

Hard to beat beer can chicken IMO

14

That about sums up what my wife says to me most nights… She very happy to come home to a prepared meal.

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Geez, no airfare and no relocation expenses. I guess I’m doomed to stay here and cook for myself. [snort.gif]

17

Boneless thighs marinating over night with this mix.

18

I’ve found that Cook’s Country had a great technique for BBQ chicken which I modify slightly. I first apply a dry rub to the chicken leg quarters (inside and outside of skin) the night before and let the chicken sit in the fridge uncovered to dry and firm the skin. Then I bank coals on one side of the Weber kettle with a disposable aluminum pan on the other side. If I’m in the mood, I’ll also either put some soaked wood chunks on the coals to impart smoke, or make an aluminium foil pouch with soaked chips.

I take the chicken out of the fridge about an hour prior to placing on the grill. Then, I grease my hands up with butter and rub the chicken with a little butter. Place skin side down far from the coals, cover the kettle (all vents wide open, with the cover vent above the chicken) for 35 minutes. After the 35 minutes, I move the chicken closer to the coals, but not over them, basting with BBQ sauce every 5 minutes. Repeat the basting 4 times while also flipping the chicken (5 minutes between basting). The multiple saucing steps build layers of flavor. After the final basting, I move the chicken directly over the coals for about 30 seconds to a minute on each side until the sauce caramelizes a bit. I then apply an final thin layer of sauce to the chicken and let it rest for at least 10 minutes.

19

I have been doing all these suggestions including Benjamin’s chicken thighs which a love.

My latest is to marinate cubed chicken breast in a soy marinade for 30 minutes, meanwhile cut up celery, green onions and slice some water chestnuts. Then I cook on the grill in a big skillet with holes in it which is made to the grill. It’s best when you overcook the chicken and it gets somewhat dry.

Marinade:
1/2 cup soy
1 or 2 tsp. brown sugar
1 TBLS. medium dry sherry or Shaoxing rice wine
1 or 2 clove garlic, minced
1 tsp grated fresh ginger

It’s addicting. Grilling the marinated cubed chicken on skewers if fantastic, too

Next I want to add some chili bean paste to the above to marinate chicken thighs then charcoal grill them.

20

There is a great marinade called “Basque Sauce”. It is a red wine based marinade and I have used it for years.