Grilled Glass Skinned Chicken Recipes
THE BEST GRILLED CHICKEN
Say goodbye to dry, bland grilled chicken breasts. This recipe guarantees juicy, flavorful chicken every time.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
- Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
Nutrition Facts : ServingSize 1 chicken breast, Calories 413, Fat 25 g, Carbohydrate 2 g, Protein 42 g, SaturatedFat 4 g, Sugar 0 g, Fiber 0 g, Sodium 958 mg, Cholesterol 127 mg
CRISPY GARLIC GRILLED SPLIT CHICKEN BREAST
Learn the secret of moist and tender split chicken breast on a gas grill that will have you doing this economical recipe for friends and family. Just use these easy to follow step by step photo instructions. You can do it tonight.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 1h30m
Number Of Ingredients 6
Steps:
- Trim chicken breasts by removing any trim-able fat. and excess skin and the rib section. Cut in half or thirds depending on size. Pat dry.
- Mix ingredient of rub very well.
- Apply rub to skin heavy, and lightly to cut edges. Shake off excess. Don't try to use all the rub.
- Preheat grill to a surface temperature of about 450°, which is medium-high on most grills. Keep one of the outside burners off to create a cooler area. You want the chicken to rest at room temperature for 15-20 minutes before starting to grill.
- Place the chicken pieces skin side up and grill for 5-6 minutes. Flip skin down for 3-4 minutes. Keep doing flips and when the skin is down, only do 3-4 minutes. If the skin is getting too dark, do the skin-side-down time over the turned-off burner.
- Grill to an internal temperature of 165°. About 30 minutes total grill time depending on your grill and sizes of chicken pieces.
Nutrition Facts : Calories 196 kcal, Carbohydrate 0.4 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1179 mg, Fiber 0.2 g, Sugar 0.003 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRILLED GLASS-SKINNED CHICKEN
Cooking chicken as described in the recipe below results in really crisp, almost transparent skin (like that on Peking duck) and moist flesh.
Provided by Reed Hearon
Yield Serves 4
Number Of Ingredients 6
Steps:
- In large sealable plastic bags or in a baking dish large enough to hold chicken in one layer combine chicken and recado, coating chicken well. (Marinate chicken, covered and chilled, turning it occasionally, at least 4 hours and up to 1 day.)
- Preheat oven to 250°F. and line a large baking sheet with foil.
- Remove chicken from marinade, letting excess drip off, and discard marinade. Bake chicken, skin sides up, on baking sheet in middle of oven until cooked through, about 50 minutes, and cool completely. (Chicken may be prepared up to this point 1 day ahead and chilled, covered.)
- Prepare grill.
- Put chicken, skin sides down, around edges (to avoid hottest part of coals) of an oiled rack set 5 to 6 inches over glowing coals and grill chicken very slowly, turning it occasionally, until fat is rendered and skin is crisp, about 30 minutes. (Chicken will be slightly burned and almost transparent in some places and red in color and fragile in other places.) The marinade burns easily, but don't be discouraged-a little burned achiote tastes good.
- Serve chicken with salsa, rajas, guacamole, and tortillas.
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