Mesquite Grilled Chicken Recipes

MESQUITE GRILLED CHICKEN SANDWICHES

Steps:

• Trim fat off of chicken breasts. Place each breast in between two pieces of wax paper and pound to 1/2" thickness. Cut each breast into 2-3 smaller pieces (to fit bun size).
• Mix marinade ingredients and pour over chicken breast pieces. Refrigerate 30-45 minutes.
• Grill chicken for about 5 minutes on each side, or until internal temperature reaches 165 degrees.
• Butter buns and place on grill until slightly toasted.
• Spread each bun with mayonnaise (if desired) and top with fixins.

MESQUITE CHICKEN MARINADE

Steps:

• Add oil, mesquite seasoning, lemon juice, salt, and water to a ziplock bag. Close the bag and shake/mix contents.
• Add chicken to bag and reseal. Allow chicken to sit in the marinade for a minimum of 30 minutes, ideally 24 hours.
• Remove chicken from marinade and cook using the desired method. We grilled ours because the smokey flavor of the grill perfectly compliments the flavors in the marinade. Make sure chicken reaches an internal temperature of 165F.

MESQUITE CHICKEN SANDWICHES

Steps:

• Rub the mesquite grill seasoning evenly over all sides of the chicken breasts. Place on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.
• Preheat grill to high, and cook chicken breasts on greased grill grates, flipping occasionally, until cooked through, about 10 minutes total. Place two bacon slices onto each chicken breast, and top with a slice of cheese. Close grill lid and let cheese melt, about a minute. Remove from grill.
• Whisk together the mayo, mustard, and Sriracha. Spread evenly on the top of a bun, and the stack chicken breast with tomato and lettuce.

TAMMY'S MESQUITE GRILLED CHICKEN DINNER

Steps:

• 1. 24 - 48 hours before cooking place chicken breast in a large ziplock bag. Mix seasoning with oil and water and pour in bag. Let rest in frig turning twice a day.
• 2. I like to make the relish 1 to 2 days ahead of time as well. It really makes a difference when you let the flavors combine. Mix onion, tomato, poblano, mango, spices and lime juice. Just before serving add cilantro and taste for seasoning. Add salt and pepper if needed.
• 3. Prepare grill by starting your charcoal. While the coals are getting ready. Start your side dish by cooking rice in oil over medium heat until light tan in color. Add onions and peppers and continue cooking until veggies are tender.
• 4. Add 3/4 cup water, bouillon cube, cumin and garlic. Bring to a boil then reduce heat to low and cook for 10 minutes with lid on.
• 5. Check rice if not ready add additional liquid if needed and recover. When rice is finished add red beans and taste. Add salt, pepper, garlic, and cumin if desired. Keep warm while you grill your chicken
• 6. Grill chicken until internal temperature reaches 165 degrees. Pull off grill and transfer to a baking sheet. Top each breast with 2 slices bacon, then avocado, and cheese. Place back on grill and close lid for 5 minutes or until cheese has melted.
• 7. To plate divide red beans and rice on 4 plates. Place a chicken breast next to the rice and top with tomato mango relish. Enjoy!

MESQUITE GRILLED CHICKEN

Steps:

• Prepare grill for indirect medium heat (325°F to 375°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium.Note: To maintain medium heat (325°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
• Brush chicken with oil. Season cavity with 1 tablespoon of the Rub. Sprinkle remaining Rub evenly over surface of chicken. Place chicken, breast side up, on unlit side of grill. Close lid.
• Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).

MESQUITE GRILLED CHICKEN LEG QUARTERS

Steps:

• 1. Place oil in saucepan and add the onion and garlic. Cook until onion is softened. Add the beer, ketchup, Worcestershire sauce, brown sugar, lemon juice, chili powder, and dry mustard. Bring to a boil. Reduce to a simmer and simmer for 20 minutes until reduced to about 2 cups. Let cool.
• 2. Place the chicken leg quarters in the marinade and let marinate 8 hours or overnight.
• 3. Prepare the Grill for indirect heat. Place a large foil pan of water on one side of the Grill. Add the coals around the other side and get them really hot. if using a gas grille turn the burner to high. Remove the chicken and place over the pan of water.
• 4. Brush with the marinade and close the lid. Turn and baste every 20 minutes. It should take about an hour and a half to cook the chicken to internal temp of 165. Depends on the size of your chicken and how hot your grille is
• 5. Towards the end of cooking place the chicken directly over the coals to get the charred browning on the outside.

MESQUITE CHICKEN WITH GRILLED PEACH SALAD

Steps:

• For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey.
• Coat the chicken in the spice rub and leave to marinate for 30 minutes.
• Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8-10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer).
• Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper.
• For the salad, preheat a griddle pan and griddle the peach quarters for 2-3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2-3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli.
• Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole.

THE BEST GRILLED CHICKEN THIGHS

Steps:

• Stir the marinade ingredients together in a large bowl.
• Add the chicken thighs, cover the bowl and refrigerate for at minimum of 1 hour.
• Preheat your grill to medium high heat.
• Before grilling, remove the chicken from it marinade at pat dry.
• Grill chicken for 6 - 7 minutes per side, or until their internal temperature reaches 165˚F.

MESQUITE GRILLED CHICKEN

Steps:

• In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
• Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
• Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
• Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
• Slice it up and enjoy it.

MESQUITE-ROASTED CHICKEN

Steps:

• Make the rub: in a bowl, combine all the rub ingredients; set aside.
• Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
• Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
• Remove the backbones and cut each chicken in half.
• Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
• Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
• Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
• Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
• Serve warm with the sauce on the side.

LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)

Steps:

• Wash and pat dry chicken pieces, and place in plastic bag.
• Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
• Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
• Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
• When done, serve immediately.

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

MESQUITE CHICKEN BAKE

Steps:

• Preheat the oven to 400˚F.
• Season each side of the chicken with the mesquite seasoning and lay flat in a large baking dish.
• Drizzle BBQ sauce over the top of each chicken breast and sprinkle with diced onion.
• Bake uncovered for 20 minutes, then remove the dish, add cheese and bacon to the top and return to oven for 5-10 minute or until the cheese is melted and the chicken is done (internal temperature of 165˚F.)