Dales Marinade For Grilled Chicken Recipes

LEMONY HERB CHICKEN

Steps:

• To begin making Dale's Lemony Herb Chicken first, mix together dale's Seasoning, vinegar, lemon juice, mustard, honey, tarragon and garlic in a medium bowl.
• Then, place chicken in marinade and turn until well coated.
• Next, cover and marinate in refrigerator for one hour, or overnight if desired, turning occasionally.
• Then, remove chicken from refrigerator; discard marinade.
• Finally, grill chicken over medium heat for 4 to 6 minutes on each side, or until cooked through.

DALE'S GRILLED CHICKEN WITH MUSTARD BBQ SAUCE

Steps:

• Directions for Dale's Mustard BBQ Sauce:
• In a small saucepan, whisk together the mustard, vinegar, sugar, ketchup, butter, Dale's, pepper, garlic powder, onion powder and hot sauce.
• Place pan over medium heat and bring to a simmer, stirring occasionally.
• Reduce heat to medium-low and simmer 10 minutes, until slightly thickened.
• Let cool to room temperature.
• Transfer to a jar and store in the refrigerator for up to 1 month.
• Note: This sauce tastes delicious drizzled over pulled pork or ham sandwiches!
• Directions for Grilled Chicken:
• Place chicken in a zip top plastic bag.
• Add Dale's Seasoning and marinate for 30 minutes in the refrigerator.
• Remove chicken and pat dry with paper towels.
• Meanwhile, preheat a gas grill on high heat for 5 minutes.
• Turn off 1/2 the burners and lightly oil the grates on the side without heat.
• Place the chicken skin side down on oiled side (not over flames).
• Cover and let cook for 20 minutes.
• Flip to other side; cover and let cook an additional 20 minutes.
• Brush with sauce, cover and cook 10 minutes.
• Flip to other side, cover and cook with sauce an additional 10 minutes.
• Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.
• Discard the remaining sauce used to brush the chicken.
• Serve alongside any remaining fresh sauce.
• NOTE: For a charcoal grill, heat coals and place them underneath half of the grill grates. Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.

DALE'S MARINADE FOR GRILLED CHICKEN

Steps:

• In a large bowl, combine cilantro, garlic, cumin, black pepper, teriyaki, and lime juice. Add chicken, cover and marinate overnight.
• Grill chicken and serve with teriyaki rice, over a salad, or with fajita fixings.

EASY GRILLED CHICKEN MARINADE

Steps:

• Mix vinegar, water, salt, and Worcestershire sauce in a half-gallon pitcher until well blended.

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BEST MARINATED GRILLED CHICKEN

Steps:

• In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.

DALE'S STEAK MARINADE

Steps:

• Using a 1 quart container Whisk all ingredients together until well blended. Seal well and all should last refrigerated 1-2 months.
• Refrigerate.