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
 
Prep time
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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 Buffalo Chicken Sliders Recipe

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Grilled Buffalo Chicken Sliders Recipe

The day started out real nice here in Upper Michigan so I decided to fire up the grill. Right after I placed the chicken on the grill the snow started; it just doesn’t want to give way to spring. I always enjoy grilling no matter what the weather is like, and these Grilled Buffalo Chicken Sliders made it worth my effort-they are delicious. I’ve never prepared a recipe with store bought chicken wing sauce before so this was a first time for me. I decided on Sweet Baby Ray’s because in the past I thought their barbeque sauce was pretty good. I am sure that different wing sauces will change the final outcome of this recipe. Baby Rays was a little nippy making it about right for the amount of heat I like in my dishes. The condiment sauce prepared for this recipe not only goes real well with the Chicken Sliders, but would also make a good standalone salad dressing.

The next time you decide to fire up the grill give this Grilled Buffalo Chicken Sliders recipe a try. You and your guests will love them.

Grilled Buffalo Chicken Sliders Recipe
 
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Author:
Recipe type: Grill
Serves: Makes 12
Ingredients
  • 1 cup real mayonnaise
  • ½ cup crumbled blue cheese
  • ¼ cup celery (finely chopped)
  • 2 tablespoons white vinegar
  • ¼ teaspoon salt
  • 4 boneless skinless chicken breasts
  • ½ cup of your favorite wing sauce
  • 12 slider buns
  • 12 slices Roma tomatoes
  • 12 lettuce leaves
Instructions
  1. Prepare chicken breast by pounding them to about ½ inch thickness. Cut each chicken breast into 3 equal pieces. Place the chicken breasts in a food quality storage bag and pour in the wing sauce moving the wings around in the bag to cover. Marinade for at least 30 minutes.
  2. While the chicken is marinating prepare the blue cheese sauce. In a medium bowl combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper. Cover and place in the refrigerator to chill.
  3. Preheat the grill to medium high heat, with the grates prayed with cooking spray or lightly oiled. Remove the chicken from the bag (discard wing sauce) and grill for 3-5 minutes on each side or until no longer pink inside (internal temp 165F). Just before the chicken is done add the buns to the grill to lightly toast them (optional).
  4. Serve the sliders by placing a leaf of lettuce, piece of chicken, slice of tomato, and then top with the blue cheese sauce.

 

Grilled Buffalo Chicken Sliders Recipe Grilled Buffalo Chicken Sliders Recipe

Grilled Buffalo Chicken Sliders Recipe Grilled Buffalo Chicken Sliders Recipe

Grilled Buffalo Chicken Sliders

Grilled Chicken Teriyaki Recipe

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Grilled Chicken Teriyaki Recipe

Like most people I have a tendency to use the grill a little more in the summer than any other time of year. The end of October here in upper Michigan was so nice I couldn’t resist firing up the grill. This Grilled Chicken Teriyaki Recipe put together with sweet and sour sauce is delicious. This is a great game day recipe or would probably work out really well if you are hosting a Halloween party; just double or triple as needed.

This is a low carb recipe. You have the option of leaving the skin on or removing it-I like the skin and decided to leave it on, but If you have some health concerns you may want to remove it. I think either way this is an excellent recipe. This Grilled Chicken Teriyaki Recipe is a very simple recipe to prepare, just be sure to allow enough prep time for the chicken to marinate. I started it in the morning and grilled that evening which worked out well. If you have a busy day coming up you could get it into the marinade the night before.
If you’re in the mood to party, are having a few over for a ball game, or are just in the mood to fire up the grill, give this Grilled Chicken Teriyaki Recipe a try; you and you’re guests will love it.

Ingredients

8 large chicken drumsticks (2 pounds)

1/3 cup teriyaki sauce

2 tablespoons apple juice (you can also use brandy-I had apple juice on hand so that’s what I used)

1 green onion (minced)

1 tablespoon vegetable oil

1 teaspoon ground ginger

1/2 teaspoon sugar

1/4 teaspoon garlic powder

Prepared sweet and sour sauce (optional)

Directions

1. Remove the skin from the drumsticks if desired, and discard. Place the chicken in a resealable plastic storage bag. (They pull off very easily)

Grilled Chicken Teriyaki Recipe Grilled Chicken Teriyaki Recipe

2.in a medium size bowl mix all the ingredients together; then pour the mixture over the chicken.

3. Marinade in the refrigerator for at least 1 hour or overnight.

4. Remove the chicken from the marinade; preserving the marinade and prepare the grill for cooking.

Grilled Chicken Teriyaki Recipe Grilled Chicken Teriyaki Recipe

5. Grill over medium high heat with the grill cover closed-brush with the reserved marinade and turn as needed. Cook till no longer pink inside and juices run clear. (Internal temp 165F.)

Serve with sweet and sour sauce

Serves 4

Grilled Chicken Teriyaki

Thai Grilled Chicken Thigh Recipe

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Thai Grilled Chicken Thigh Recipe picture

Simply Delicious. This Thai Grilled Chicken Thigh Recipe has very little prep time and can marinade for as little as one hour. I had the time so I marinated the thighs for 2 hours. I am sure the longer the better. I turned the thighs several times by hand during the process to make sure it stayed coated good. Do yourself a favor and use a meat thermometer. It will make your life a lot easier. Grill to 165 degrees.

Enjoy

 

Thai Grilled Chicken Thigh Recipe
 
Prep time
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Author:
Recipe type: Grilling
Cuisine: Middle Eastern
Serves: 12
Ingredients
  • 12 boneless skinless chicken thighs
  • ⅓ cup chopped fresh basil
  • ⅓ cup chopped fresh coriander (cilantro)
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon minced chili
  • 1½ tablespoons soy sauce
  • 1½ tablespoons olive oil
  • 1½ tablespoons brown sugar
Instructions
  1. Combine all ingredients except chicken in a bowl.
  2. Thai Grilled Chicken Thigh Recipe picture 11 Thai Grilled Chicken Thigh Recipe picture 12
  3. Mix thoroughly.
  4. Add chicken and leave to marinate at least one hour, preferably longer.
  5. Thai Grilled Chicken Thigh Recipe picture 31 Thai Grilled Chicken Thigh Recipe picture 32
  6. Grill chicken on the BBQ, until golden brown and cooked through. 165 Degrees.