Grilled Chicken Recipe
Western North Carolina Barbecue Grilled Chicken
Chicken Information You May Need
Chicken is one of the most versatile ingredients that you can use. There are just so many ways that you can cook chicken. Here on this Hub Page we are going to be grilling it but there are probably millions of ways that you can prepare and cook chicken. Check the Hub Pages and links at the bottom of the page for more delicious recipes.
Money Saving Tips
I know a lot of recipes you'll find will call for chicken breast but there's no reason you can't use dark meat chicken in any recipe calling for chicken breasts. You can easily remove the skin and the bone from chicken thighs and then flatten them out and use them in any recipe calling for chicken breasts. Chicken breasts don't have any fat and this is the reason they are often dry with little flavor. You can soak chicken breasts in a marinade to give them more flavor. You can even brush on more marinade in the last few minutes of cooking time.
I also now use chicken drumsticks and leg quarters in a lot of my chicken recipes. You can use dressings like Balsamic, French, or Italian Dressing to marinade your chicken in and you'll end up with delicious chicken that will have your family and guests begging you for more.
If your going to be using skinned boneless chicken thighs you'll want to purchase a small metal meat hammer to tenderize and beat your chicken thighs out flat. You can put the chicken thighs between layers of plastic wrap while you beat them to cut down on the splatter and the mess.
Chicken Food Safety
Any time that you work with raw chicken you should be thinking food safety. Always wash your hands to the elbows with warm soapy water before and after you work with raw chicken.
When your working with chicken always use a plastic or glass cutting board. Never use a wooden cutting board when working with chicken because a wooden cutting board often develops small cracks and bacteria can live in the cracks and reproduce.
All chicken should be cooked to an internal temperature of 165 degrees. The best way to check this is with an instant read thermometer.
You'll find that bone in chicken takes the longest to cook but it also has the best flavor. Be sure to check the internal temperature of your chicken in the thickest part of the chicken pieces.
If your working with cutting up boneless chicken breasts or chicken thighs partially freeze them to make cutting them up easier.
Make a solution of one part bleach to five parts water and sanitize any where you touched with raw chicken with this solution and then with warm soapy water. This will kill any bacteria and prevent it from spreading.
Its very important to make sure you never serve undercooked chicken. The best way to prevent this is to check your chicken with an instant read thermometer and cook it to 165 degrees in the thickest part of the chicken.
Quick Recipe For Drunk Grilled Chicken Thighs
You can put your prepared chicken thighs into a plastic container and pour a couple of bottles of dark beer over them. Put the container with a lid on it in the refrigerator for at least four hours and then grill the chicken on a hot grill until done.
Resist the urge to stick a fork in your chicken while its cooking. Always use tongs to turn your chicken pieces over while they are cooking. You can chop up or slice up chicken cooked this way and top a salad with it or make delicious chicken tacos that will have their own unique taste. I promise you it will be delicious. In case your wondering the alcohol all cooks away while the chicken is cooking.
Or take a chicken thigh cooked this way and make it into one of the best chicken sandwiches you've ever had by toasting a bun in butter and the put crisp strips of bacon on to the bottom of the bun and then put your grilled drunk chicken on top of the bacon and then a slice of Munster Cheese. Put it under the broiler just long enough to melt the cheese and then add lettuce, tomato, and mayonnaise and put the top on.
Cut the sandwich in half and you'll have one of the best grilled chicken sandwiches you'll ever eat in your life.
Saving Money Is Important
In today's economy saving money is always important. If you insist on buying and using chicken breast buy them with the bone in and remove the bone yourself. You'll often find bone in chicken breasts on sale. I keep a plastic zip lock bag in the freezer and I add the bones I remove from my chicken breasts to be used in making a rich chicken broth one day.
You can use chicken bones, backs, and necks along with fine diced celery, carrots, and onion along with some ground sea salt and black pepper to make a delicious chicken broth that you can use to make a delicious chicken stew or chicken and dumplings. Drain the broth through a fine colander and freeze the broth for when you want to use it.
Your homemade chicken broth won't be salty like that you buy canned in the grocery store and it will have a wonderful flavor like nothing that comes from the grocery store.
Western North Carolina Barbecue Grilled Chicken Recipe
My Grandmother Hattie Propst had one of the first homemade grills that I ever saw in my life. And that was over fifty years ago. I remember her making grilled barbecue chicken and it was truly some of the best barbecue chicken that I ever ate in my life. In my last forty plus years as a chef I've been working to recreate my Grandmothers grilled barbecue chicken and I have to say I've come pretty close to her original recipe.
I've won a lot of prizes for this chicken so it is truly award winning barbecue chicken. This chicken recipe has been served to millions, yes millions of people including Governors and US Presidents and guess what? They all loved it and I bet if you take the time to make it that your family and friends will love it to.
The real secret to this wonderful chicken is to use dark meat chicken to make this recipe with. You can make it with chicken leg quarters, chicken thighs, or chicken legs like in the photo above. Dark meat chicken has a lot more flavor than white meat. And were going to pack on some extra flavor so let's get started.
Your going to need a food safe plastic container with a lid to marinade your chicken in. Clear out a place in your refrigerator for the plastic container. Put your pieces of chicken in the container and then pour in a couple of bottles of Italian Dressing in over your chicken. Then put the lid on the container and put the container in the refrigerator. Every hour for the next four hours take the container out of the refrigerator and shake it to make sure your chicken all gets covered with the marinade.
After four hours remove your chicken from the container and place on a well greased charcoal grill that you have the coals hot under and ready to cook. You can use a kitchen brush and brush your grill grates with vegetable oil lightly to grease the grill grates or grate where your going to be laying your chicken down.
Lay your chicken down on the grill and if you want to you can now sprinkle the chicken with salt and pepper. Let your chicken cook for about twenty minutes until it is done on that one side. Now turn your chicken over and sprinkle that side with salt and pepper. Let your chicken cook and use tongs to turn your chicken over. Don't stick a fork in your chicken. It will let the juices out and you'll loose some of the flavor.
Before the chicken is done or while it's in the refrigerator in the marinade make the below barbecue sauce to coat your chicken with in the last 15 minutes of cooking time. Don't put the barbecue sauce on your chicken any earlier or it will burn.
Worlds Best Chicken Barbecue Sauce Recipe
1. Two Cups Ketchup.
2. One Half Cup Butter.
3. Two Tablespoons Brown Sugar.
4. One Level Teaspoon Red Pepper Flakes.
5. One Teaspoon Ground Sea Salt.
6. One Teaspoon Ground Black Pepper.
7. Two Teaspoons Apple Cider Vinegar.
8. One Teaspoon Chili Powder.
9. Two tablespoons Worcestershire Sauce.
Put all your barbecue sauce ingredients together in a small sauce pan and heat stirring with a wire whisk while you bring it up to almost boiling but not quite. Turn the heat down to a low simmer and let it keep cooking for about thirty minutes more until it is thickened. Then turn the heat off. You've now made a barbecue sauce that will be one of the most delicious barbecue sauces on chicken that you'll ever taste in your life.
You now know my secret barbecue sauce and you can now make some of the most delicious barbecue chicken that you'll ever eat in your life. Yes it really is that good and that easy.
I started using ground sea salt a few years ago and its much better than regular table salt. It also has a lot more nutrients than regular table salt. Try it and I think you'll see what I'm talking about.
You'll want to purchase a couple of sizes of kitchen brushes that you can use to brush things like barbecue sauce on chicken. Use a kitchen brush and in the last 15 minutes of cooking time brush your chicken well with the barbecue sauce to coat your chicken well on all sides with the barbecue sauce. Then remove your grilled barbecue chicken to a lettuce leaf covered platter and let it set for about 10 minutes before you serve it. You can serve the left over barbecue sauce on the side with a spoon so your family or guests can add more to their chicken while they are eating it.
I hope there is going to be grilled barbecue chicken in your future real soon and I bet you that this will be some of the best barbecued chicken that you've ever had in your life. Once you make it please post a comment below and let us all know how it turned out for you.
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Grilled Chicken Cordon Bleu
Grilled Chicken Cordon Bleu
Here's a delicious spin on regular Chicken Cordon Bleu. Here we are going to take a thin slice of ham, a thin slice of Swiss cheese, and chicken thighs and turn it into one of the most delicious chicken dishes you'll ever have in your life. Yes it really is that delicious.
Purchase a large pack of chicken thighs and carefully remove the skin and the bone from each chicken thigh. Go ahead at that time and carefully split each chicken thigh in half cross ways across the chicken thigh. Don't cut it all the way through. You want to create a pocket where your going to put your ham slice and your cheese slice.
Once you have your chicken all prepared put the chicken into a plastic container that you have a lid for and pour Italian Dressing over the chicken thighs. Put the lid on the container and put them in the refrigerator for four hours or over night.
When your ready to grill your chicken have the grill hot and spray the grill grates with vegetable cooking spray so your chicken won't stick.
Shake each chicken thigh off of excess dressing and then put a slice of ham and a slice of Swiss cheese in the slit in each chicken thigh. Secure with a tooth pick to keep your ham and cheese in the chicken thigh. Grill each chicken thigh until done on one side and then flip your chicken thigh over. You'll have one of the most delicious chicken dishes that you'll ever taste in your life. I hope you get to make and taste this delicious Grilled Chicken Cordon Bleu real soon.
Grilled Balsamic Rosemary Chicken Thighs
Why Did The Chicken Cross The Road?
Did you know that more than 100 million pounds of chicken wings were consumed over the weekend of Super Bowl 2012.
There are people listed in the white pages in the United States with the last name chicken.
Why did the chicken cross the road? One of the most popular questions ever and the reason the chicken crossed the road isn't a mystery. The chicken crossed the road to get to the other side. Yes its as simple as that.
Modern day chickens can be traced back to red jungle fowl in South America. Chickens have been domesticated for around 10.000 years.
Chicken is the most found item on the menu in US restaurants. It can be found on the menus of about 95 percent of the cafes and restaurants in the United States. It is almost as popular in the country of India.
Did you know that almost half of all chicken sold in the United States is sold fried. Yes fried chicken is still almost as popular as it ever was. Up until the 1950's almost 70 percent of all chicken sold in the United States was sold fried.
In the United States the average American eats eighty pounds of chicken a year.
With all the ways that Kentucky Fried Chicken offers chicken fried chicken remains the most popular kind of chicken sold at KFC. Don't you wonder how many pounds of chicken KFC has served world wide up until now. Well you won't know for sure because its a company secret. But one KFC in downtown Chicago claims to serve over 10 million pounds of chicken a year. Can you even imagine?
I don't know about you but one of my earliest memories of childhood is of my Grandma Hattie Propst frying chicken. She's the one that taught me my love of cooking and how to fry the best fried chicken in the world.
Grilled Balsamic Rosemary Chicken Thighs Recipe
Here you take Balsamic Dressing ( Kraft Makes A Great One ) and you marinade your chicken thighs in a covered plastic container in the refrigerator for at least four hours.
You'll also want to have a couple of big sprigs of rosemary to cut up into small pieces to sprinkle on the chicken thighs and you'll want to cut slits in your skinned and boneless chicken thighs and stick little pieces of rosemary in the slits before you put the chicken into the Balsamic Dressing to marinade your chicken.
Have Everything Ready When You Get Ready To Grill Your Chicken.
When you take the chicken out of the marinade spray your grill grates with vegetable cooking spray so your chicken won't stick and cook your chicken thighs until done. You can pour the marinade in a pot and bring it to a boil to make sure its safe to use. While the chicken thighs are cooking on the grill keep brushing them with the boiled marinade.
I love the taste of this chicken that this process makes. You can if you wish take it a step further and wrap your chicken thighs with bacon when you take them out of the marinade and before you put them on the grill. Never use a fork to pierce your chicken. Always use tongs to turn your chicken over and don't turn it any more often than necessary.
If you do use bacon keep a spray bottle of water at the grill to put out any grill fires. When I wrap my chicken thighs with the bacon I cook them until they reach an internal temperature of 165 degrees and the bacon is crisp.
You can dice up the bacon wrapped chicken thighs and then when they are done dice them up fine and put the diced up chicken and bacon on top of a garden salad for a delightful delicious salad.
How About A Chicken BLT
If you start out with skinned boneless chicken thighs that have been beaten flat you can wrap them with bacon and cook until they are done. You'll end up with a delicious piece of chicken. Put it on a grilled hamburger bun and add lettuce, tomato, and mayonnaise for a delicious Chicken BLT. I guarantee you they are delicious made this way.
Grilled chicken of course has far fewer calories than fried chicken and is a lot more healthy for you.
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Carolina Back-roads Barbecue Chicken
Carolina Back-roads Barbecue Chicken Recipe
I see this chicken dish served all over North Carolina and upstate South Carolina. The first time I ever ate it I wondered how in the world I had ever gone for over forty years with out tasting chicken this good. That was about twenty three years ago and in that time I've made and served several million leg quarters cooked this way.
I bet that once you ever make it one time you'll make it again and again. Because its some of the best tasting chicken that I've ever had in my life.
The first thing you want to do is make the special rub for this chicken.
1. Three Tablespoons Crushed Rosemary.
2. Three Tablespoons Brown Sugar.
3. Three Tablespoons Ground Sea Salt.
4. One Teaspoon Ground Cayenne Pepper.
5. One Tablespoon Paprika.
Mix the above ingredients together in a food processor and run it until the ingredients are pureed smooth.
Rub down about a dozen chicken leg quarters with the above chicken rub and then cover the chicken with plastic wrap and put it into the refrigerator over night to let it soak into the chicken and give it flavor. Resist the urge to try to cook it the same day because it will never be as good as it will if you let it set in the refrigerator over night before you cook your chicken the next day over indirect heat.
Indirect heat will require you to have a grill large enough and what you do is cook your chicken on one side of the grill while the charcoal fire is over on the other side. Let your chicken cook until your pretty sure its done on one side and then carefully turn it over onto the other side and cook it on that side.
While your chicken is cooking make a double run of the chicken barbecue sauce from the first recipe above and in the last 15 minutes of cooking time start to brush the barbecue sauce on your chicken. After about 7 minutes have passed again turn the chicken over and brush barbecue sauce on the other side. Your going to end up with one of the most amazing tasting chicken dishes you'll ever taste in your life. Its one of the best barbecue chicken recipes that you'll ever taste in your life. Fill up a squirt bottle with the left over barbecue sauce and serve it on the side so people can add more to their chicken if they want to. I guarantee you that the taste will linger there on your tongue for quite a while.
Thanks For Reading My Hub Page On Grilling Chicken. I hope that one or more of these delicious grilled chicken recipes will be in your future real soon. If you have comments, or questions please post them below. And again thanks for reading. It is appreciated.
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