Tammys Mesquite Grilled Chicken Dinner Recipes

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 GRILLED CHICKEN BREASTS

Steps:

• Rinse the chicken breasts, blot dry, and apply dry rub. let rest for about 1/2 hr. Lightly coat the vegetables to be roasted with some olive oil and cook them in a 450 degree oven for 10-12 minutes. Wisk the olive oil and honey together with juice of 1 lime,(save rinds). Stir in the salt and the cilantro. Seperate the diced vegetables into two portions. Pour the olive oil mixture into a large freezer bag and add one of the portions of the diced vegetables and the limes to the olive oil mixture. After combining add the chicken breasts and let the chicken breasts rest in the maninade about 1hr. Grill over mesquite, place slice moneteray jack cheese of the chicken breasts and allow to melt. Cube the remainder of the cheese and stir into the pasta. Sprinkle with cilantro. Place the chicken on top of the pasta, top with the pico de gallo.

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!