Grilled Chicken Southern Style Recipes

SOUTHERN BBQ CHICKEN

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Steps:

• Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

GRILLED CHICKEN SOUTHERN STYLE

Steps:

• 1. FOR MARINADE: Crush dried peppers in food processor. Finely chop cilantro and garlic. Mix together with all other ingredients.
• 2. NOTE: Leave pepper seeds in for more heat, or remove for less. You can also add salt to this recipe, but left out the only sodium is from the reduced sodium Worcestershire sauce.
• 3. Rub both sides of chicken with marinade, place in baking dish, cover with foil and refrigerate overnight.
• 4. Remove chicken from baking dis and lay out on baking sheet for about 30 min before grilling to allow them to come down closer to room temp.
• 5. Grill on each side for about 10-15 min over med heat, or until done. Grilling time will vary depending on size of chicken.
• 6. Slice or dice and this makes a great taco meal.

GRILLED POLYNESIAN CHICKEN SALAD

Steps:

• To make marinade: Whisk the marinade ingredients together and pour over the chicken. Place into the refrigerator to chill and marinate overnight.
• To prepare the chicken: Preheat the grill to medium-high and oil the grates. Remove the chicken pieces from the marinade and discard marinade. Grill chicken for 4-5 minutes on each side, depending on the thickness of the chicken pieces. Grill until the juices run clear. Rest for 5 minutes before slicing and serving.
• To make the vinaigrette: Whisk together the pineapple juice, white balsamic vinegar, honey, garlic powder, onion powder, sea salt and red pepper flakes. Slowly drizzle the oil into the mixture, whisking vigorously while you pour. The vinaigrette should slightly thicken. Chill until serving. Shake well before serving.
• To assemble the salads: arrange salad greens on a plate or platter. Dress with julienned cucumber and carrot. Add thinly sliced strips of red onion and red bell pepper. Top with fresh pineapple chunks and a sprinkle of bleu cheese. Slice the chicken and arrange on top. Serve drizzled with the pineapple vinaigrette.

SOUTHERN GRILLED CHICKEN WITH MACARONI SALAD

Steps:

• Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between 2 bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.
• Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, macaroni salad, and tomatoes.