Bonnies Grilled Chicken Recipes

BONNIE'S AMISH BARBECUED CHICKEN

Steps:

• 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
• 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
• 3. This is the way it looks!

SIMPLE BONELESS GRILLED CHICKEN BREAST RECIPE

Steps:

• Start with good even cut 1/2″ thick chicken breasts. Lightly coat both sides with olive oil. On a plate mix pepper, salt, paprika and parsley flakes and place chicken in mixture to generously cover both sides. At this point, take a fork and pierce the chicken several times. This will help distribute the seasonings as well as help tenderize the meat.
• Preheat you George Foreman Grill for at least 5 minutes with the lid closed. Preheating is very important. Use high setting if your grill has it. Once grill is ready, place meat on grill and close lid. Grill for about 5 minutes then rotate meat 1/4 turn. Grill for another 2 minutes then check for doneness. Make sure there is NO pink in the middle. Grills can vary in temperature so you may have to adjust cooking times but this will give you an excellent starting point. You'll be amazed how wonderful this chicken can be.

BONNIE'S GRILLED CHICKEN

Steps:

• 1. Prepare the chicken. Trim the fat and remove skin and bones.
• 2. I used disposable Saran cutting sheets, because it doesn't cut the top layer of breast meat and makes for a nicer final presentation.
• 3. Flatten the chicken breasts with a mallet between two disposable cutting sheets.
• 4. Pat the chicken breasts dry and sprinkle on some cracked black pepper to taste. Place the peppered chicken in the ziploc bag. Do NOT add salt.
• 5. Mix the marinade ingredients in a small bowl.
• 6. Pour the marinade over the chicken, close the bag securely and gently knead the chicken to make sure all the pieces are covered with the marinade. Place the bag on a flat plate and refrigerate about 6 hours. Turn the bag over every two hours.
• 7. Grease the grill so the chicken doesn't stick to it. Place the marinated chicken on the grill over medium heat.
• 8. Grill chicken about 7 to 8 minutes until nicely browned, then turn the breast over and grill the other side about 7 minutes until the juices run clear. Do not overcook the chicken. Chicken should be juicy but not dry.
• 9. Here is a closeup shot.
• 10. Place the chicken on a platter, tent it and let it rest for about 5 minutes before serving. (Chicken continues to cook while resting) Enjoy!