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Poultry

Deviled Chicken Thighs

Ingredients:
¼ cup Dijon mustard
2 teaspoons Worcestershire sauce
1¼ teaspoons coarse salt, either kosher or sea salt
½ teaspoon dried hot red chile flakes, or more to taste
10 to 12 plump bone-in, skin-on chicken thighs (about 6 ounces each)

Instructions: At least 30 minutes and up to the night before you plan to grill the chicken, combine the mustard, Worcestershire sauce, salt, and chile in a small bowl to make a paste. Coat the chicken thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing the skin. Place the chicken in a zippered plastic bag and seal. Refrigerate unless you plan to grill the chicken within the next 30 minutes. (If chilled, let the chicken sit at room temperature in the bag for 20 to 30 minutes before proceeding.) 

Fire up the grill for a two-level** fire capable of cooking first on high heat and then on medium-low heat. Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides. Move the chicken to medium-low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flame if necessary. The thighs are done when the skin is brown and crisp and the juices run clear. Serve immediately. Serves 6.

*A two-level fire has two temperatures available to the cook, one hot and one lower in heat level. With a gas grill, one burner can be on high and another on medium for instance, or with one gas burner, you can begin to cook on high, then turn down the heat level on that burner to finish. With a charcoal fire, you build more briquettes on one side than another, enough coals on one side of the grill to have a hot fire, and less coals to the other side, so that the grill stays cooler there.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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Herbs and Orange Grilled Chicken

(Courtesy of the National Chicken Council)

Ingredients:
4 broiler-fryer chicken quarters
2 cloves garlic, minced
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary
1/2 teaspoon pepper
1/2 cup orange juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce

Instructions: In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached. Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce. Place chicken on prepared grill, skin side up, about 8 inches from heat. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease. Makes 4 Servings.

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Simply Great Grilled Chicken

(Courtesy of the National Chicken Council)

Chicken part: Whole

Ingredients:
1 cut-up broiler-fryer chicken
1/2 cup soy sauce
1/4 cup sherry
2 tablespoons canola oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon pepper

Instructions: In jar with lid, place soy sauce, sherry, canola oil, garlic, ginger and nutmeg; shake well and pour over chicken in bowl. Cover chicken and marinate in refrigerator 4 hours or more. Place chicken on prepared grill, skin side up, about 8-inches from heat; sprinkle with pepper. Grill chicken, turning and basting with sauce every 10 minutes, for about 1 hour or until fork can be inserted with ease. Makes 4 Servings.

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Grilled Sesame Chicken

(Courtesy of the National Chicken Council)

Chicken part: Breast

Ingredients:
4 chicken quarters or 6 chicken breasts
2 tablespoons sesame seeds
1 tablespoon sugar
1/2 cup soy sauce
1 teaspoon ground ginger
1/4 cup water
2 cloves garlic, minced
1/2 cup vegetable or olive oil
1/8 teaspoon ground red pepper
1/4 cup chopped white onion

Instructions: In large non-metallic container, mix together soy sauce, water, oil, onion, sesame seeds, sugar, ginger, garlic and red pepper. Add chicken, cover tightly and refrigerate at least 12 hours, turning occasionally. Remove chicken from marinade and reserve liquid. Grill chicken until done, basting with marinade every 15 minutes. Makes 4-6 servings.

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Grilled Key Lime Chicken Breasts

(Courtesy of the National Chicken Council)

Chicken part: Breast

Ingredients:
2 whole Chicken breasts, split
1 tablespoon olive oil
1 large clove garlic, pressed
1/2 cup Key Lime juice
1 tablespoon fresh-chopped basil
Salt and pepper

Instructions:  Season breasts with salt and pepper. Marinate in lime juice, oil, garlic, and basil. Marinate in a resalable storage bag at least 4 to 6 hours or overnight. Grill over moderate heat 6 to 7 minutes, turn and cook additional 6 to 7 minutes until done.

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Grilled Chicken Breasts with Salsa and Gazpacho Salad

(Courtesy of the National Chicken Council)

Chicken part: Breast

Ingredients:
4 large boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 pound baby field mixed greens
Velvety Gazpacho Dressing (recipe follows)
Fire Roasted Tomato Chipotle salsa (recipe follows)

Instructions:  Gently pound chicken breasts to even thickness. Sprinkle with salt and pepper. Place on prepared charcoal grill and cook about 5 minutes on each side. Remove chicken from grill and keep warm. In large bowl, place greens. Add Velvety Gazpacho Dressing in desired amount (refrigerate unused portion). Toss and serve greens with chicken and Fire Roasted Tomato Chipotle Salsa. Makes 4 Servings.

Velvety Gazpacho Dressing: In blender or food processor, place 5 tomatillos (husked, rinsed and diced), 1/2 cup virgin olive oil, 1-1/2 tablespoons fresh lime juice, 1/3 cup sherry vinegar, 2 tablespoons chopped fresh cilantro leaves and 1/2 ripe avocado (pitted, peeled and diced). Puree. Add 1/2 red onion (peeled and diced), 2 large diced plum tomatoes, 1/2 cucumber (peeled and diced), 2 serrano chilies (seeded and finely minced) and 1 red bell pepper (seeded and diced). Puree again and add 1 teaspoon salt.

Fire Roasted Tomato Chipotle Salsa: In sauté pan over medium heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and sauté until caramelized, about 10 minutes. In food processor or blender, place onion, 1 pound blackened Roma tomatoes and 4 teaspoons finely minced roasted garlic. Pulse until finely chopped but not pureed. Add 1/2 cup minced fresh cilantro leaves and 4 chopped Chipotle chilies en adobo; pulse to mix. Peel, seed and chop 1 pound Roma tomatoes and add to mixture with 1/4 cup virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon salt and 1 teaspoon sugar.

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Grilled Chicken, Plantain and Pineapple Skewers


(Courtesy of the National Chicken Council)

Chicken Part: Thigh

Ingredients:
8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks
4 strips bacon, cut into 1 1/2 inch pieces
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2 cup pineapple juice
1/4 cup lime juice
2 tbls oregano, chopped
2 garlic gloves, minced
1/2 cup vegetable oil

Instructions: On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce.

Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.

Pineapple Dipping Sauce:
In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving. Serves 4.

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