Barbecued Buttermilk Chicken Breasts

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barbecued buttermilk chicken breasts recipe 2

barbecued buttermilk chicken breasts grill picture

Moist and Tender – these chicken breasts are delicious.

I was looking for a grill recipe that would cook quickly, because I was short on time. These chicken breasts marinate for 30 minutes, and then cook quickly on the grill. Just be sure to flatten them down to about ½ inch so they are about equal size that way they will all be done about the same time.

If you’re looking for a quick and easy grilling recipe give this one a try; you’ll love them!

Barbecued Buttermilk Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless skinless chicken breast halves
  • 2 cups butter milk
  • kosher salt and black pepper
  • ½ teaspoon cayenne pepper (or to taste)
  • ½ cup barbecue sauce (homemade or your favorite brand)
  • olive oil
Instructions
  1. In a large bowl whisk together the buttermilk, cayenne pepper, ½ teaspoon salt, and ½ teaspoon pepper. Place chicken breasts between plastic wrap and using a mallet pound chicken down to about ½ inch. Place chicken in a large food grad zip lock bag, pour in the buttermilk mixture, and using you hands on the out side of the bag work the buttermilk around the chicken; marinate in the refrigerator for 30 minutes.
  2. Prepare grill on medium high heat.
  3. Remove chicken from the marinade; letting any excess marinade drip off the chicken. Pat chicken dry using paper toweling. Coat chicken breasts on both sides with olive oil and lightly salt both sides. Grill chicken for 2 to 4 minutes or until grill marks form, flip chicken and grill for another 3 to 4 minutes, coat with barbecue sauce, flip chicken to coat the other side. Continue grilling until an instant read thermometer reads 160F. (if you have sauce left over flip chicken again to thicken the coating)
  4. Place chicken on a serving platter, tent lightly with aluminum foil and let rest 5 to 10 minutes, and serve.

Adapted from Fine Cooking Magazine

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts

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soy-ginger glazed bone-In Chicken Breastspicture 1

If your looking for a really good grilling recipe for the 4th of July Holiday give this Soy-Ginger Glazed Bone-In Chicken Breasts recipe a try; it’s really good. This is a simple and quick recipe that doesn’t require a lot of prep time and cooks quickly.

I used a gas grill for this recipe, but if you use charcoal the flavors would probably be even better. (a matter of opinion I guess)

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 bone-in split chicken breasts
  • ½ cup salt
  • black pepper
  • 2 quarts cold water plus ⅓ cup cup water
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ginger (grated)
  • 2 garlic cloves (minced)
  • 3 tablespoons sugar
  • ¾ teaspoon corn starch
  • 2 green onions (minced)
Instructions
  1. In a large bowl dissolve salt in 2 quarts of water – place chicken in bowl, refrigerate, and let brine for 30 minutes to 1 hour. Pat chicken dry with paper toweling and season with pepper.
  2. While chicken is in brine, in a small sauce pan mix together ⅓ cup water, soy sauce, mirin, ginger, garlic, sugar, and cornstarch. Bring sauce to a boil over medium heat, reduce to simmer, and cook until sauce thickens, stir in green onions; set aside.
  3. Preheat and prepare grill on high heat.
  4. Place chicken skin side down on grill, and grill until browned, flip chicken and continue grilling until bone side is browned. Reduce heat to medium, and grill covered until chicken is 150F.
  5. Brush the soy-ginger sauce over the chicken, flipping frequently to glaze both sides. (you can use all the glaze, which I did, or you can save some for a dipping sauce)
  6. Grill until an instant read thermometer reads 160F. Place chicken on a serving platter, tent lightly with aluminum foil, and let rest 5 – 10 minutes before serving.

soy-ginger glazed bone-In Chicken Breastspicture 2

Adapted from Cooks Country Meat Book

Grilled Smoked Chicken Diavolo Recipe

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Grilled and Smoked Chicken Diavolo Recipe

Fire up the grill this Labor Day Holiday and treat your guests with this delicious Grilled Chicken Diavolo Recipe. The chicken is marinated in a perfect blend of spices and grilled to perfection. Controlling the grill temperature is key when grilling the chicken; you have to keep the primary burner on high to keep the grilling temperature high enough to create the smoke that is provided by the wood chip packet; but on the other side of the grill you want to keep the temperature low enough so the chicken doesn’t cook too quickly.

I have a 4 burner gas grill and found that I needed 2 burners on high with the other 2 set at low to medium. Just play around with it a little bit and try to maintain a covered temperature of around 400F.

If you using a charcoal grill I think it would be a lot easier to create the smoke needed because of the more direct contact to the heat.

Give this one a try, its well worthy the effort, and the results are delicious grilled Diavolo chicken. Adapted from Cook’s Country Magazine. Enjoy

 

5.0 from 1 reviews
Grilled Smoked Chicken Diavolo Recipe
 
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Author:
Recipe type: Grilling
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 bone in chicken (cut up into pieces)
  • ½ cup grape seed or olive oil
  • 4 garlic cloves (minced)
  • 1 tablespoon fresh rosemary (chopped)
  • 2 teaspoons lemon zest
  • 4 teaspoons lemon juice
  • 2 teaspoons red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 2½ teaspoons Salt (divided)
  • 1 cup wood chips (a good handful)
Instructions
  1. In a medium size bowl mix together the oil, garlic, lemon zest, rosemary, red pepper flakes, sugar, paprika and pepper. Reserve ¼ cup of oil mixture and set aside. Mix 2¼ teaspoons salt into the oil mixture in the bowl, pat chicken dry, and place into a 1 gallon reseal able bag; pour the oil mixture over the top. Marinate, refrigerated, for at least 1 hour but no longer than 24. Turn the bag occasionally to distribute the marinade.
  2. chicken marinade chicken pieces
  3. Soak wood chips in water for about 15 minutes before starting the grill. Wrap in heavy duty aluminum foil and cut slits in the top to vent the smoke out.
  4. wood chips grilling chicken
  5. Place the wood chip packet on the grate over the primary burner of the grill.
  6. Turn all burners to high and preheat until wood chips start to smoke. Turn primary burner to medium and all other burners to low. (this will vary with different grills , you want to maintain a temperature of around 400F, for my grill I had to set the primary burner and the one next to it to medium, and the rest of the burners to low-experiment a little bit, but you don’t want the burners under the chicken to be too high.)
  7. Remove the chicken from the marinade and pat dry with paper towels. Lightly oil the grill grates and place the chicken skin side down on the cooler side of the grill. Grill chicken covered until side being grilled is light brown, turn and continue cooking covered until internal temperature reaches 155F for the white meat, and 170F for the dark meat. Move chicken to hot side of grill and continue grilling covered until golden brown. (Internal temp should be 165 for breast meat-175 for legs and thighs) remove from the grill and lightly tent with aluminum foil; let rest for 5-10 minutes.
  8. While chicken is resting heat the reserved oil mixture in a small sauce pan until garlic starts to brown and mixture is fragrant; remove from heat and stir in lemon juice and ¼ teaspoon of salt.
  9. Drizzle the sauce over the chicken and serve.

grilling chicken

grilling chicken

Grilled Chicken Recipe

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Grilled Chicken Recipe
With a heat wave moving into the area the last couple of days I had a good excuse to fire up the Gill again. This Italian Grilled Chicken recipe takes a little time due to the Marinade, but it is well worth the wait; it is just delicious. Cooks fast and goes great with any side dish. I used a 3 pound package of boneless chicken breasts and just upped the recipe for the amount. These Chicken Breasts were pretty flat already. If you are using hand trimmed which are kind of thick I suggest you flatten them. The recipe below is for the standard amount. Just adjust to the amount of chicken you are going to use. Enjoy
Grilled Chicken Recipe
 
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Author:
Recipe type: Grilling
Serves: 3-4
Ingredients
  • 2 lbs chicken breasts (cut to similar sizes)
  • ½ cup Italian dressing
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves (crushed)
  • 1 medium onion diced
  • ½ teaspoon pepper (cracked)
  • ½-1 teaspoon hot sauce
Instructions
  1. Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag.
  2. Marinate 30 minutes to 24 hours. I would recommend overnight.
  3. Grill breasts till juices run clear and chicken reaches 165 degrees.
  4. Grilled Chicken Recipe 31 Grilled Chicken Recipe 32
  5. Serve with potatoes or a cold salad and enjoy!