Chicken on Grill – is there anything better? Its one of our families favorites. Here are our top 5 ways/hints to make Chicken on the Grill even better.
- Barbecue Chicken – use a good (or make your own) barbecue sauce. Don’t go for the $3 Barbecue Sauce in the store 0r Diana Sauce (sorry all you Diana Sauce lovers) = its worth it to spend a little more. Look for ones that have little to no added salt and water. A sauce with molasses in it will stick to your meat better and give you a delicious glaze. My personal fave? BBQ Joy of course (oh – come on its my line of sauces – you had to see that one coming!)
- Grilled Chicken 1 – sometimes we just add some of our fave BBQ rub to the chicken and grill it – makes great left overs to top a salad with or make a sandwich/wrap too! Try using boneless skinless chicken thighs for this – they are so tender!
- Grilled Chicken 2 – add some lime juice and some red chili flakes to your chicken before you grill – no need to add salt here!
- “Greek” Chicken Kabobs. If you have a bit of time (3 hrs) for marinating try this recipe. The marinade itself is from the author katplusgoll in this post, however we prefer, zucchini, red pepper, onions and eggplant or asparagus (which is a little tricky) on our skewers. We also use plain feta and up the herbs and garlic. Marinade: mix Greek yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
- Jerk Chicken Legs. First Chicken legs with backs attached are cheap – so they fit within the budget nicely (see my previous posts about eating cheap & healthy). The problem with these pieces is that they tend to be very fatty and burn easily. My trick ) also great for prepping ahead of time for a large crowd of people) is to parboil the legs for about 15 minutes previous to cooking. Remove from water, and allow moisture to evaporate or drain on paper towel, add your fave jerk sauce to a freezer bag and dump the chicken in, toss to coat. Let sit for as long as you want (this can be done hours in advance and refrigerated) , when you place them on the grill the chicken is cooked through so you really are just heating them – this can be done on the grill at a lower heat for about 15 min.
Most important – don’t forget the sides! Why heat up the house if you are using the grill anyway? Try these easy – peasy no stress sides.
Grilled Peppers – Cut peppers in half and seed, brush with oil and place directly on grill skin side up for 10 min or so (depends how hot your grill is) or until skin is blackened, serve.
Grilled Asparagus & Cherry Tomatoes – break off woody ends of asparagus by bending the end – they will snap naturally, and place with cherry tomatoes on a cooking tray or grill tray on top rack of barbecue (grill to my US friends), brush lightly with oil and salt and pepper and Parmesan cheese, close cover and cook for about 10-15min. Also great to top burgers with!
Check out these former posts for some more great sides to grill with.
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