Monday, October 28, 2013

More Chicken!

Chicken is one of the easiest and most affordable ways to provide protein for dinner. As a result, we sure have made a lot of chicken recipes in the history of our family! When I was growing up, we would ask my mom what was for dinner. Her response would be, "A new kind of chicken."

So, for your enjoyment, two new kinds of chicken.


White Barbecue Chicken


1/2 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise (I used Original Vegenaise due to my son's egg allergy)
1/4 cup cider vinegar
1 tablespoon lemon juice
1 teaspoon smoked paprika
3/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 broiler-fryer chicken (3 1/2 pounds), cut up (I used boneless, skinless chicken breasts)


Mix all ingredients except chicken. Reserve 1/3 cup mayo mixture; refrigerate until ready to use. Pour remaining mayo mixture over chicken in shallow dish; turn to coat both sides of each piece. Refrigerate 2 hours.

Heat charcoal grill to medium heat. Arrange coals for indirect heat, placing coals evenly on both sides of charcoal grate. Remove chicken from marinade; discard marinade. Place chicken over hot coals; grill 8 to 10 minutes or until seared, turning after 5 minutes.

Move chicken to center of grate to cook over indirect heat; cover. Grill 18 to 20 minutes or until done (165 degrees F), brushing occasionally with reserved mayo mixture.

Recipe notes: Chicken can be marinated up to 24 hours before grilling. This longer marinating time will help boost the flavor of the grilled chicken.

Source: You can find the recipe here.

Unbelievable Chicken


1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
Ground black pepper, to taste
6 tablespoons olive oil
6 skinless boneless chicken breast halves


In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

Preheat an outdoor grill for high heat.

Lightly oil the grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Source:, submitted by LETSGGGO. You can find it here.

Notes: Currently at 4 1/2 stars and over 1,100 reviews. I reserved the marinade and heated it to boiling on the stove top. Use additional marinade for basting. If you grill it, wait until right at the end to baste the chicken with additional marinade, otherwise the sugar in the marinade will cause the chicken to burn. I personally feel that this recipe is slightly better when broiled instead of grilled. My mom made this on the grill, but she wrapped all the chicken in aluminum foil so that the sugar in the marinade wouldn't cause the chicken to scorch.

Above: Grilled (see how quickly the sugar in the marinade chars on the chicken?). The picture for this recipe above the title was cooked on the grill but wrapped in aluminum foil for the majority of the cooking time (and grilled right at the end). This chicken would be perfect broiled too.

1 comment:

  1. You know I've about given up grilling chicken. It's either dry or raw. I need to read up on the tips. Broiling would work though.