Grillin' Chicken

We're not going to put away that grill anytime soon. The long hot summer continues. So does al fresco cooking. In that vein, let's grill some more. This time, chicken. Believe it or not, chicken is one of the most easiest things to cook on a grill. Problem is, most times, it's burnt chicken on the outside and, almost raw chicken on the inside. I discovered a long time ago, to get perfectly grill, cooked chicken, simply parboil the chicken pieces beforehand. Now, this may not be necessary if cooking chicken breasts, especially if they have been pounded into thin pieces. That being said, making chicken on a grill is a quick straightforward thing. It all depends on the herbs or sauce used in the cooking.

Below are three easy grilling recipes for poultry. Don't have access to a grill? You can do same by broiling chicken in the oven.


For this recipe you can use small chickens, Cornish game hens, or even quail. Rinse poultry under cold running water, and pat dry with paper towels. Split the poultry in half. In a bowl, combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 3 minced garlic cloves, and 1/4 teaspoon dried sage. Add poultry and marinate for about 30 minutes or more. Remove from marinade and grill the poultry pieces directly over medium coals or gas grill. Cook for about 20 minutes, turning and basting frequently with the marinade mixture.

4 chicken breasts
1/3 cup olive oil
6 tablespoons fresh lemon juice
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
2 garlic cloves, peeled and minced
1/2 teaspoon red pepper flakes (optional)

1. In a blender or food processor, combine all the ingredients except for the chicken breasts, and process until smooth.
2. Place chicken in a large bowl or, better still, in a resealable plastic bag ( I like the ones that have the zip lock). Pour marinade mixture over chicken and cover (if using bowl), or seal, if using bag. Place in the refrigerator and let marinate for 1-2 hours (you can even marinate overnight if you want a full, rich flavor).
3. Drain marinade and reserve. Grill chicken, turning and basting frequently with marinade for about 30-40 minutes or until desired tenderness.


1 2 1/2-to-3 pound chicken, quartered or cut into serving pieces
Olive oil, melted margarine or butter
1 teaspoon ground black pepper
2 teaspoons dried oregano
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup sliced scallions
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon grated ginger

1. Rinse chicken under cold running water and pat dry with paper towels. Place chicken in a pot with water to cover, bring to a boil, and parboil for about 2 minutes.
2. Remove chicken and brush with oil, melted margarine or butter. Sprinkle with pepper and oregano. Set aside
3. To make Ginger-Honey Glaze: combine remaining ingredients in a small skillet or frying pan. Cook and stir over medium heat until bubbly. Cook, stirring all the time, about 2 minutes more.
4. Place chicken, skin side down in an uncovered grill directly over medium coals or gas grill, and cook for 20 minutes. Turn and grill for 15-20 minutes more or until desired tenderness, basting often with the Ginger-Honey Glaze.

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