Other things I love about grilling, is that I feel you can whip together a meal at a pretty inexpensive price tag, and they are generally much healthier! Well, thanks to my BFF Martha Stewart, I found two rather pleasing grilled chicken recipes I think you ought to try out. And if you have a well stocked pantry and a lovely herb garden they really shouldn't cost you much at all :)
Recipe #1 Jerk Chicken
- 1 bunch scallions, chopped (1 1/2 cups)
- 2 garlic cloves, chopped
- 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil, plus more for grates
- 1 tablespoon light-brown sugar
- 1 1/2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Coarse salt
- 8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat ( I hate bones so I just use boneless chicken breasts!)
- Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
- Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
- Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
- Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
- 1/4 cup olive oil
- 2 garlic cloves
- Salt and pepper
- 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
- 1/4 cup fresh lemon juice
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes
Some of Martha Stewart's recipes are very in-depth and time consuming. But I LOVE the Everyday Food recipes because they are so do-able and they are always yummy. Thanks for sharing these, Laurie!
ReplyDeleteUsing the bone in chicken gives it a fuller, moister flavor; but I don't like messing with them either. I printed these up and we shall try them when it's warm enough outside.
ReplyDeleteAnd I thought I was your BFF. :(
ReplyDeleteMom, you are my VBFF. Very best friend forever!!!
ReplyDelete