SEASON FOR GRILLING, CHICKEN

 

Grilled chicken is my family's favorite grilled 
food.  My grilled chicken wouldn't get done 
to the bone.  I tried two different methods 
to insure that my chicken was done. I would 
parboil my chicken for 15 minutes then grill
it.The second method was to grill both sides
of the chicken until golden brown then transfer
it to the oven until the juices run clear. I chose 
the latter method most of the time, because 
it allowed me to continue grilling my other
food as the chicken was getting well done. I 
could also cook chicken on the coolest side of 
the grill until it was done.  I grill enough food 
for three days when I grill, so I need all of my
grill space at all times. 

I prep all of my food before I start grilling. 
My burgers and hot dogs ready to go. My 
steaks are on the counter so they will be
room temperature when I grill them. I will
always have  a spray bottle of water, my 
soda, my newspaper, and my radio on my
table. The spray bottle is used to tame the
wild flames that flare up. I try not leave my
grill until until I have finished grilling.

I learned the hard way that an unattended 
grill will result in burned under cooked food.

Some of my recipes offer quick marinades and
rubs from grocery store mixes and others are
from scratch.  I always use the mixes if I have
a busy day ahead.

FAIL SAFE GRILLED CHICKEN

16 OZ zesty Italian dressing
1 cut up chicken

Put chicken in large plastic lock 
and seal  bag and add bottle of  
zesty Italian dressing.Marinate
the chicken overnight. 
 
Prepare the charcoal grill. Grill the 
chicken after the coals have turned
white.  Brown the chicken on both
sides. Transfer the chicken to oven
proof platter and place in 250 degree
oven. The chicken is done when the 
juices run clear.

SODA CAN CHICKEN


3 lb chicken
12 oz can soda 
1 T oil 
2 T chicken grill seasoning

Prepare your charcoal grill. The
coals can be getting hot while 
you are preparing the chicken.

Rinse the chicken and remove the giblets.
Pat chicken dry. Pour out 4 oz of the soda. 
Put the soda in the beer can holder.  Make
sure you hold the chicken upright and insert
the soda & the can holder firmly in the cavity
of the chicken.   Rub the oil on the chicken.
Sprinkle your favorite grill seasonings all over
the chicken. Use a drip pan under the chicken.
Place drip pan and chicken on the grill. Grill the
chicken for 1 hour or until the juices run clear. 
 
Other soda options: cola, cherry
cola, lemon-lime, orange, ginger
ale

GRILLED HONEY MUSTARD WINGS

2 lb chicken wings
1/2 tsp salt
1/2 tsp pepper
1/4 C yellow mustard
1/4 C honey
1/2 tsp garlic powder

Prepare grill. Make sauce while waiting
for coals to get hot. In bowl add honey,  
mustard, and garlic powder.  Mix well.
Pat wings dry and sprinkle  them with 
salt and pepper. 

Grill wings 8 minutes both sides. Brush
both sides of the wings with the sauce. 
Wings are done when juice runs clear. 







GRILLED HONEY DIJON CHICKEN

4 chicken breast
4 T honey dijon mustard 
1 T  oil
1/2 tsp  salt
1/2 tsp  black pepper


In large resealable plastic bag add all of the ingredients. Add  chicken breast and shake
to distribute the marinade. Marinate 3 hours.
Remove from marinade and grill chicken until
the juices run clear.
TIP: I use French's honey dijon mustard for marinating chicken.

LIME KISSED GRILLED CHICKEN

1/2 C oil
1 pack zesty Italian dressing mix
1/4 C lime juice
1/2 tsp salt
3 lb chicken


In large plastic lock and seal 
bag add oil, Italian dressing 
mix, salt, and lime juice.Seal
tight and shake contents until
well mixed.  Add the chicken.
Massage marinade into chicken
until each piece is well coated.
Marinate in frig at least 4 hours.

Grill both sides of the chicken.
Transfer chicken to oven-proof
platter and place in 250 degree
oven. The chicken is done when 
the juices run clear.

  GRILLED TERIYAKI CHICKEN 
 
8 chicken legs
1 C teriyaki sauce
1/4 C vinegar
1 tsp minced ginger
2 tsp minced  garlic
2 tsp  oil
toasted sesame seeds for garnish


In large plastic lock and seal bag add teriyaki 
sauce,vinegar, ginger, garlic, and oil. Seal bag
and shake to blend marinade. Add the chicken
and massage the marinade  into chicken until 
each piece is well coated. Marinate chicken in refrigerator at least 8 hours. Remove chicken
from bag and discard marinade. Grill each side
of the chicken until golden brown. Chicken is 
done when juices run clear.  I garnish with a
sprinkle  of  toasted sesame seeds.

MEXICAN GRILLED CHICKEN # 1

4 chicken legs
4 chicken thighs

MARINADE

1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp chipotle chili powder
1 tsp paprika
1/4 C oil
2 T lime juice


In large plastic lock and seal bag add all
of the marinade ingredients. Shake and
mix well.  Add the chicken and shake to 
evenly coat each piece of chicken. Place
in frig and marinate at least 8 hours.


Remove the chicken from the bag
and discard  the marinade.  Grill 
each side of the chicken until it is
golden brown.The chicken is done
when the juices run clear.

MEXICAN GRILLED CHICKEN # 2 


8 chicken thighs
1.25 oz packet mild chili seasoning mix

1/4 C oil


In large plastic lock and seal bag add the
chili mix and oil. Shake and mix well. Add
the chicken and shake to evenly coat each 
piece of chicken. Place in frig and marinate
at least 8 hours.

Remove the chicken from the bag and
discard the marinade. Grill each side of
the chicken until it is golden brown.The 
chicken is done when the juices run clear. 

EASY GRILLED JERK CHICKEN #1

4 chicken legs
4 chicken thighs
3 T jerk seasoning
1/2 C oil




In large plastic lock and seal bag add the
jerk seasoning and oil.Shake and mix well. 
Add the chicken and shake to evenly coat 
each piece of chicken. Place chicken in frig
and marinate at least 8 hours.

Remove the chicken from the bag and
discard the marinade. Grill each side of
the chicken until it is golden brown.The 
chicken is done when the juices run clear. 

EASY GRILLED JERK CHICKEN # 2

4 chicken legs
4 chicken thighs
1 C jerk marinade


In large plastic lock and seal bag add the
jerk marinade. Add the chicken and shake
to evenly coat each piece of chicken. Place
the chicken in frig and marinate 30 minutes.

Remove the chicken from the bag and
discard the marinade. Grill each side of
the chicken until it is golden brown.The 
chicken is done when the juices run clear. 

GRILLED TURKEY BURGERS

1 lb ground turkey

2 tsp cajun/creole seasoning

1 egg, beaten

¼ c plain crumbs

½ tsp black pepper

½ tsp onion powder

½ tsp garlic powder

In bowl mix all of the listed ingredients. Form

4 patties. Rub oil on both sides of the burgers. 

Grill both sides of burgers until golden brown.  Burgers are done when center is firm to touch.  

The inside of the burgers will look white in color 

when cooked through.

 

GRILLED TURKEY CHEESE BURGERS

1 lb ground turkey

1 packet dried onion soup mix

1 egg, beaten

½ tsp garlic powder

Garnish: 4 slices pepper jack cheese

In bowl mix all of the listed ingredients. Form

4 patties. Rub oil on both sides of the burgers. 

Grill both sides of burgers until golden brown.  Burgers are done when center is firm to touch.  

The inside of the burgers will look white in color

when cooked through. Remove the burgers from 

the grill.  Top each burger with a slice of pepper 

jack cheese.