Ideas for grilling chicken?

iVillage Member
Registered: 04-01-2002
Ideas for grilling chicken?
4
Wed, 04-02-2003 - 6:31am
I have a chicken laid out to grill tonight. Since it has

been in the 70's here lately, our grill has been used a lot.

I am tired of BBQ chicken and chicken grilled in Italian

dressing. Anyone out there got a good grilling marinade or

sauce? Homemade or store bought...I don't care.

Thanks,

Tracy (working hard to get used to the new Board)

 photo BeachChairsRed.jpg

iVillage Member
Registered: 03-19-2003
Wed, 04-02-2003 - 8:46am
Hmmm here are some things I've found that sound good. Also - my grocery store has a section right by the barbeque sauce that is just different kinds of marinades and sauces. I'll often just pick up one on whim and try it out.

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Bat wings (this was a disney recipe...can but used for things other than wings of course)

1/2 c soy sauce

1/4 c honey

1 clove minced garlic

Mix together and marinate chicken. Broil or grill until done. Be careful because honey may cause it to burn/blacken easily.

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Lemom pepper - marinate in lemon juice and a bit of olive oil. Add fresh ground black pepper. Grill as normal

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Satay Chicken

Servings: 4

Ingredients:

----rub----

6 cloves garlic -- minced

4 teaspoons ground coriander

4 teaspoons brown sugar -- packed

1 tablespoon black pepper

2 teaspoons salt

----marinade----

1/2 cup soy sauce

4 teaspoons finely chopped ginger root

2 tablespoon lime juice

6 tablespoon peanut oil

Instructions:

Rub: Combine rub ingredients and rub into chicken pieces. Allow to stand for 45 minutes. Combine marinade ingredients and add chicken pieces. Do this in a non aluminum pan. Store in the refrigerator at least 6 hours, or overnight. Grill, being careful not to overcook. Serve with peanut sauce. I do this sometimes using boneless breast, which I cut either into chunks or strips (threaded on skewers), and sometimes just using chicken pieces. Enjoy!!! Yield: 6 servings

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Chicken Marinade



Recipe By : Pittsburgh Post Gazette Aug 3, 1997

Serving Size : 4 Preparation Time :0:00

Categories : Poultry



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons olive oil

4 tablespoons cider vinegar

4 tablespoons lemon juice

1/2 cup brown sugar, packed

3 tablespoons grainy mustard

3 medium garlic cloves -- crushed

1 1/2 teaspoons salt

1 pound boned and skinned chicken breast halves



Combine all ingredients except chicken. Marinate chicken, in

refrigerator for at least 2 hours. Grill 10-12 minutes until no longer

pink and juices run clear, turning once.

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Citrus Ginger Marinade



Recipe By : Fast & Healthy July/August 1997

Serving Size : 1 Preparation Time :0:00

Categories : All Newly Typed Not Shared Bbq/Grill

Pork Poultry

Sauces Gravies Rubs Dressings



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup frozen pineapple-orange juice concentrate -- thawed

2 Tablespoons hoisin sauce

1 Tablespoon dark brown sugar

1 Tablespoon grated ginger root

1/4 teaspoon crushed red pepper flakes



In small bowl, combine all ingredients; mix well. Pour mixture over pork

cutlets, pork tenderloin, boneless skinless chicken breast halves, shelled

deveined shrimp, or pork cubes for kabobs. Let stand at room temperature for

15 minutes to marinate. Makes 1 cup (enough for 4 servings of meat).



Tip: For better flavor and quicker cooking, butterfly thicker cuts of pork

or chicken before marinating.

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JACK DANIEL'S MARINADE



1/4 c JACK DANIEL'S WHISKEY

1/4 c SOY SAUCE

1/4 c DIJON-STYLE MUSTARD

1/4 c GREEN ONIONS; minced

1/4 c LT. BROWN SUGAR, packed

1 ts SALT

1 ds WORCESTERSHIRE SAUCE

BLACK PEPPER



Combine all ingredients. Blend well. Use to marinate

shrimp or scallops for 1 hour or beef, chicken or pork

in the refrigerator overnight. Use to baste the

shellfish or meat as it is grilled or broiled. Makes

about 1-1/4 cups.

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(I had to add this last one simply because it sounded so good...I'm sure that you don't really have to refrigerate overnight - I never do with anything! lol) Good luck and let us know what you make!

Karen

iVillage Member
Registered: 03-26-2003
Thu, 04-03-2003 - 7:39am
Hi Tracy. Here is a recipe my Brother-In-Law gave to me. It is absolutely delicious. I use it to marinate Chicken, steak, pork and also venison. I don't like venison because of that wild taste it has but the first time I tasted meat made with this marinade it was venison that my Brother-In-Law made. It was soooooooooooo good you wouldn't know it was venison. When you make a batch of the marinade on the stove it smells so good it makes your mouth water.

Meat Marinade

3/8c oil

3/8c brown sugar

3/8c. water

1/4c. vinegar

1/2 bottle soy sauce

1/4 Tablespoon black pepper

1 Tablespoon garlic powder

Mix all ingredients in a saucepan. Bring sauce to a boil and boil for a few minutes. Let cool. Put meat in cooled sauce & refrigerate 8 to 16 hours. Cook over grill or broil.

Hope you Enjoy. Robin

iVillage Member
Registered: 03-25-2003
Fri, 04-04-2003 - 4:38pm
Lurker here....but alot of times we use A1 as a baste, and it gives it great, great flavor! Or Buffalo Wing sauce gives it a good zip!

Good Luck!

JoAnn

iVillage Member
Registered: 03-19-2003
Tue, 04-08-2003 - 11:06am
Hmmm A1 sauce? I never think of that with chicken but it makes so much sense. Mmmmmmmmmmmmmm Great idea. :) Thanks for sharing it with us.

Karen