Chicken Recipes: Grilled Garlic Chicken Wings

If you’d like to make a quick appetizer that will be a big hit at your next get-together, try this tasty recipe that I found on RecipeTips.com. It’s called “Grilled Garlic Chicken Wings,” and it’s not only delicious, but it’s also quite easy to prepare. The wings are marinated in a mixture of onion, red wine, olive oil, soy sauce, and spices, and of course, there’s plenty of garlic. The wings are grilled, and the marinade is boiled to reduce it to a thick sauce, which is then used as a dipping sauce for the grilled wings.

It’s very important to remember that the marinade must be boiled thoroughly, not only to thicken it, but also to kill the harmful bacteria that might be present as a result of being in contact with the raw chicken. I hope you enjoy these delicious chicken wings.

 

Chicken Recipes: Grilled Tropical Chicken

Last night, I tried another fantastic marinade for grilled chicken. Citrus juices and a variety of herbs and spices provided the chicken with a tropical flavor. In addition, the chicken was as tender and moist as any grilled chicken I’ve ever had. I think the pineapple juice in the marinade was the reason for this. I have heard that pineapple juice is one of the best natural tenderizers for any type of meat.

Here are the ingredients that I used for this marinade:

• ¼ cup freshly squeezed orange juice
• ¼ cup fresh pineapple juice
• 1 teaspoon grated orange zest
• The juice of one lime
• 3 tablespoon extra virgin olive oil
• 1 teaspoon grated ginger root
• 2 cloves garlic, minced
• ¼ cup chopped red bell pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cumin

This marinade recipe was enough for four boneless and skinless chicken breasts, but I needed eight servings, so I doubled the amounts listed. After grilling the chicken breasts to the proper doneness (the juices were clear), the meat became flavorful and moist. I served it with two of my favorites: grilled bread slices and a selection of grilled vegetables, including eggplant slices, bell pepper strips, onions, and summer squash. Try this great-tasting chicken and let me know what you think.

 

Chicken Recipes: Grilled Chicken, San Diego Style

During the summer, it’s really difficult for me to do any cooking indoors. Who wants to be stuck inside using the stovetop or the oven, heating up the kitchen on a sunny, warm day? Not me. Of course, on rainy days it’s necessary to return to the kitchen, because despite my fondness of outdoor grilling, I have an aversion to grilling food outdoors while holding an umbrella—and I never risk pushing the grill into the garage or up next the house under the overhang of the roof.

Yesterday was one of those days that really wasn’t suitable for outdoor grilling, but since I was invited to a friend’s house for dinner, it made no difference to me. They did serve grilled chicken, but they cooked it indoors on their built-in grill. They called the chicken dish, “San Diego Chicken,” and it was fantastic. The recipe features honey, brown sugar, cinnamon, lime juice, ginger, pureed mango, and ground toasted pecans that are used as a marinade for the chicken prior to grilling.

Ingredients:

• 1 ½ to 2 lbs. of chicken pieces
• 1 ripe mango
• ¼ cup honey
• ½ cup light brown sugar
• 3 tablespoons lime juice
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ½ cup pecans, toasted
• Salt and pepper to taste

Directions:

• Put the toasted pecans into a food processor and pulse until finely ground. Set aside.
• Cut up the fruit of a mango; then put it into a blender or food processor and liquefy.
• Pour the pureed fruit into a large saucepan. Add the honey, brown sugar, lime juice, cinnamon, and ginger. Cook on low heat for 8 to 12 minutes until thickened. Stir often. Remove the pan from the heat and let the mixture cool.
• Rinse the chicken and pat it dry with paper towels.
• Place the chicken into a large zip-locking bag; then add the marinade mixture and the toasted pecans. Make sure all of the chicken is covered with the sauce.
• Refrigerate the chicken in the marinade for 2 to 4 hours.
• Remove the chicken from the bag and discard the marinade.
• Grill the chicken until it reaches the proper doneness (170º F. on a meat thermometer.).

My friends made extra marinade to use as a basting sauce for the chicken during grilling. (You should never reuse a marinade for any purpose once it has been in contact with the raw chicken, which is why they made extra.) The sauce made the crispy grilled chicken skin irresistible. You’re going to love this great chicken recipe.

 

Chicken Recipes: Spiced Chicken Breasts with Apple-Jalapeño Chutney

If you like chicken breasts with a bit of heat, try this great recipe that features a spicy homemade apple chutney that really livens up ordinary baked chicken breasts with loads of flavor. “Spiced Chicken Breasts with Apple-Jalapeño Chutney” is a fantastic chicken recipe that I found on RecipeTips.com. There are numerous ingredients in this one—many more than I’m used to working with—but the result was certainly worth a trip to the supermarket to grab the items I didn’t already have on hand.

Spiced Chicken Breasts with Apple-Jalapeno Chutney

The chicken is marinated in a mixture of orange juice, olive oil, fresh ginger, brown sugar, chopped scallions, ground coriander, ground cinnamon, salt, and pepper. The chutney contains apples and jalapeños, of course, combined with brown sugar, orange juice, apple cider vinegar, lemon juice, orange zest, a bay leaf, and some olive oil. It makes a great tasting chutney to serve with this chicken, which can either be baked or grilled. I prefer grilled, but since it was raining, I was forced to bake it this time. I hope you enjoy this recipe.

 

Chicken Recipes: Grilled Chicken Skewers

I found this recipe on GroupRecipes.com and thought it looked intriguing—certainly not because of the name of the recipe, “Grilled Chicken Skewers,” but because of the ingredients: barbecue sauce, soy sauce, cilantro, honey mustard, and believe it or not, peanut butter. The addition of peanut butter certainly seemed odd to me, but it was surprisingly good in combination with the other ingredients.

Ingredients:

• ½ cup of hot water
• ¼ cup of your favorite barbecue sauce
• ¼ creamy peanut butter
• ¼ cup soy sauce
• ¼ cup chopped cilantro
• 2 tablespoons honey Dijon mustard
• 1 pound boneless, skinless chicken breast halves, cut into 12 thin strips

Directions:

• In a medium bowl, mix together the water, barbecue sauce, peanut butter, soy sauce, cilantro, and mustard using a wire whisk.
• Pour the mixture into a large sealable bag.
• Add the strips of chicken to the bag and seal it; then shake gently to coat the chicken with the marinade.
• Refrigerate the chicken for 1 to 2 hours to marinate.
• Preheat the grill to medium-high heat.
• After marinating for the desired time, thread the chicken strips onto 12 skewers in a ribbon fashion. Discard the marinade. (Do not reuse it!)
• Grill the chicken skewers for 5 to 7 minutes or until the chicken is cooked through.

There you have it—easy as can be and very tasty. Thank you, “Alaskanmom,” for sharing this delicious recipe. Enjoy!

 

Chicken Recipes: Grilled Bacon-wrapped Chicken

I have a friend who loves bacon so much that she said she’d eat it even if it was wrapped around a mud ball. Well, with that in mind, I thought it would be a safe bet to wrap it around a skinless, boneless chicken breast and serve it to her that way instead. That’s why I decided to make this easy grilled chicken recipe called—you guessed it—“Grilled Bacon-wrapped Chicken,” which I found on Epicurious.com. It’s a simple idea that really makes sense. Wrapping a chicken breast (which, in this case, was marinated in teriyaki sauce, white wine, and garlic) in bacon strips helps to seal in the moistness of the chicken during the grilling process and adds plenty of smoky bacon flavor to the meat. Yum!

Ingredients:

• ½  cup teriyaki sauce
• ¼ cup dry white wine (I used Chardonnay)
• 1½ tablespoons chopped garlic
• 4 skinless, boneless chicken breast halves
• 8 bacon slices

Directions:

• Combine the teriyaki sauce, white wine, and chopped garlic in glass pie dish or bowl.
• Add the chicken to the marinade and turn to coat all sides; then cover and refrigerate for 3 hours, turning the chicken occasionally.
• Preheat the grill to medium-high heat.
• Remove the chicken from marinade and wrap each piece with 2 strips of bacon. Cover the chicken completely and secure the ends with toothpicks.
• Turn the chicken occasionally while grilling and cook it until it is firm to the touch and the juices run clear. The bacon should be crisp. The cooking time required is about 15 minutes. Transfer the chicken to a platter and serve.

The only thing I did differently was that I used three strips of bacon per chicken breast (so I needed twelve strips total), because like my friend, Laurie, I’m also a big fan of bacon, but probably not when it’s wrapped around a mud ball.

 

Chicken Recipes: Grilled Marinated Chicken

Last week, with the weather in southern Minnesota definitely becoming spring-like——wall-to-wall sunshine and the temperature approaching 70——it seemed like the perfect time to pull the grill out of hibernation and cook up a great tasting chicken dish. That’s exactly what I did on Saturday, the most beautiful day (weather-wise) we’ve experienced since last fall. Believe me, after a colder than normal winter (and in Minnesota, that means it was brutal), we deserved it. I swept the patio, washed the outdoor furniture, and dined al fresco with family and friends. We enjoyed “Grilled Marinated Chicken,” a delicious recipe featured on RecipeTips.com. It was fantastic! With a marinade of mustard, red wine vinegar, lemon juice, soy sauce, parsley, Worcestershire sauce, garlic powder, salt, and pepper, this grilled chicken dish was extremely moist and flavorful, and as the recipe stated, had an Asian flair.

Grilled Marinated Chicken

The recipe suggested using chicken breasts, which I did use, but I threw in a few thighs as well, because some of my guests favor the dark meat. Basically, I ended up doubling the ingredients (the recipe serves four and I had six people to feed, including myself), which worked out fine, because everyone was satisfied and I didn’t have any leftovers. Check out this recipe for yourself and see if you’re as enthusiastic about it as I am.

 

Chicken Recipes: Grilled Chicken with Maple Barbecue Sauce

I enjoyed a terrific grilled chicken dish the other night when I was invited to my next door neighbor’s home for dinner. Notice I said, grilled. I always put my grill away for the winter, but they use theirs year-round (smart people). Since the day was sunny and the temperature actually managed to climb above freezing, it wasn’t such a bad day to be grilling outdoors. (However, we didn’t eat outdoors—we might be used to the cold in Minnesota, but eating outdoors when it’s only 38 degrees is carrying it a bit too far.)

The recipe they prepared, “Maple-Barbecued Chicken,” is one that they found on epicurious.com.

Ingredients List:

For the Chicken:

• ½ cup white-wine vinegar
• 1 tablespoon salt
• 1 cup vegetable oil
• 5 whole chicken breasts (with skin and bone), halved
• 10 chicken thighs
• 10 chicken drumsticks
• 10 chicken wings

For the Maple Barbecue Sauce:

• 2 large onions, chopped fine
• 2 ½ tablespoons vegetable oil
• 2 ½ tablespoons Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1 ¼ cups ketchup
• 2 ½ cups chicken broth
• ¾ cup cider vinegar
• ½ cup plus 2 tablespoons pure maple syrup

Directions:

• In a bowl, whisk together the vinegar and the salt.
• While whisking, add the oil in a stream, blending the marinade until it is emulsified.
• Divide the chicken pieces between two large bowls; pour the marinade over the chicken; and let it marinate, covered and chilled, overnight.
• To make the barbecue sauce, add all of the ingredients to a heavy saucepan.
• Bring the mixture to a boil; then simmer it for 50 minutes or until it is reduced to about 3 1/3 cups. Stir the sauce occasionally while it simmers. The sauce may be made one week in advance and kept covered and chilled in the refrigerator.
• Grill the chicken on an oiled rack, which has been set about 4 inches over the heat source, for 10 minutes on each side, or until the chicken is cooked through.
• Baste the chicken with some of the barbecue sauce, and grill it for 2 minutes more. Serve the chicken with the remaining sauce.

The maple flavoring in the barbecue sauce was so unexpected, but it was quite delicious. It might sound a little odd to some people, but if you like maple as much as I do, you’ll love this great chicken dish.

 

Chicken Recipes: Lime Grilled Chicken

I got a break from the brutal winter weather we’ve been having in Minnesota this season when I was fortunate enough to be in Florida for a few days. It was amusing to listen to a few of the natives complaining that it’s been a hard winter in Florida, too; they’ve had several days when it didn’t even crack 70, and at night, it had gotten down in the 40s a few times. Wow! Can you imagine? Those poor folks; how do they manage under such conditions? When I informed them that back home, in the southern part of the state where I live, we’ve had several nights this season that have been 20 below zero or colder, they were simply astonished, unable to comprehend such an extreme. Of course, the folks in northern Minnesota think all of us in the southern part of the state are a bunch of sissies; the temperature “up north” averages at least twenty degrees colder than in Minnesota’s “tropical” zone. I told my friends in Florida that this time of year, if we’re lucky enough to have the temperature rise above freezing, it feels like a heat wave, so their severe “cold spell” of 68 degrees for an afternoon high felt downright hot to me.

Being in Florida also allowed me to enjoy chicken prepared with my favorite cooking method: grilling. What a treat to be able to grill outdoors under the warm sun and dine on the patio. The chicken dish I had for dinner on my last evening in Florida was one of my favorites: “Lime Grilled Chicken with Mango Salsa.” This was a recipe that I found on RecipeTips.com and wrote about on this blog last year. My Florida friends make it quite often.

Lime Grilled Chicken with Mango Salsa

The chicken pieces (boneless, skinless chicken breasts) are marinated in a combination of orange juice, limeade, and salt and pepper; then after a couple of hours of marinating time, the chicken is grilled. It couldn’t get much easier than that. When serving the chicken, it is simply topped with the homemade mango salsa, which is made with a combination of diced mango, diced red pepper, orange juice, lime juice, fresh basil, finely chopped jalapeno, and salt and pepper. This is an easy-to-make, flavorful dish that this time of year, really tastes like a bit of much needed summer, unless, of course, you happen to be among the lucky folks who live in places like Florida and have summer year round.

 

Chicken Recipes: Lemonade Chicken

Lemon chicken has always been one of my favorites, but I don’t make it as often as I’d like—there are always so many other great chicken recipes to try. Well, the other night, I decided that it was a good time to serve it for dinner, because the weather was brutally cold and I needed something that would remind me of summer. And, lemon chicken definitely reminds me of summer—probably because most often, I make it on the grill and serve it outdoors on the patio, surrounded by friends on a warm, muggy evening in July. (Sounds like heaven right now; the temperature is minus 20! And, rather than being surrounded by friends, I’m surrounded by an electric blanket.) Anyway, I decided to search for a new oven-baked version of this tasty treat, and what I found was a recipe called, “Oven Fried Lemonade Chicken” on AllRecipes.com. Actually, according to the author of the recipe, “Debholdridge,” this dish is an adaptation of an old recipe found in TV Guide magazine several decades ago.

Ingredients List:

• 1 can (6 ounces) frozen lemonade concentrate, thawed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 6 skinless and boneless chicken breast halves
• 1 ½ cups cornflakes cereal
• 1 teaspoon dried crushed thyme

Directions:

• Pour the thawed lemonade concentrate, salt, and pepper into a resealable plastic bag.
• Add the chicken breasts and coat with the marinade. Squeeze out the excess air and seal the bag. Marinate the chicken in the refrigerator for at least 1 hour or overnight.
• Preheat the oven to 350ºF (about 175ºC). Spray a baking sheet generously with cooking spray.
• Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme and mix thoroughly.
• Remove the chicken pieces from the marinade and shake off the excess; then discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumb mixture and shake to coat the pieces well.
• Place the chicken breasts on the prepared baking sheet, making sure that they don’t touch. Spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes or until the  juices run clear and the coating is brown and crunchy.

This was such a simple recipe to prepare, but it provides so much flavor and texture. I think it’s the most “lemony” lemon chicken I’ve ever had. The bold, tart flavor and the crunchy corn coating make this chicken recipe a real treat.