Lemony Grilled Chicken

Love grilled chicken that has been marinated overnight.  The chicken picks up the flavors and brings a moisture like nothing else.

The reviews on this recipe are awesome and sounds like a winner.

This recipe comes from Taste of Home, one of my favorite food websites!

Ingredients

1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)

Directions

Whisk the first five ingredients until blended; stir in onions. 

Pour 1-1/2 cups marinade into a large resealable plastic bag. 

Add chicken, seal bag and turn to coat. 

Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. 

Drain chicken, discarding marinade in bag. 

Place chicken on grill rack, skin side up. 

Grill, covered, over indirect medium heat 15 minutes. 

Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. 

Yield: 8 servings.

Originally published as Dad's Lemony Grilled Chicken in Taste of Home June/July 2013

Photo and recipe source

Sweet and Sour Barbequed Chicken

These delicious looking grilled chicken drumsticks come from Kelsey Nixon of  The Cooking Channel.

Love sweet and sour with the added dimension of spicy hot.  Looks like an awesome recipe that reminds me of Bourbon Chicken.

A great addition to your chicken recipe collection :)  I would also use the marinade for pork or seafood.

Ingredients

8 medium chicken drumsticks (about 2 pounds)
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup apple cider vinegar
1/4 cup vegetable oil
1 to 2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 sprigs fresh thyme
1/2 cup marmalade
1/4 cup Dijon mustard
2 tablespoons light brown sugar
1/4 teaspoon crushed red pepper flakes

Directions

Sprinkle the chicken with some salt and pepper and let sit for 10 minutes. Transfer to a large resealable plastic bag. 

Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme. Pour the mixture over the chicken, seal the bag. Squeeze out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate from 2 hours to 8 hours.

Meanwhile, prepare the sauce. Combine remaining cup apple cider vinegar, marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook about 10 minutes until the sugar dissolves and the mixture is slightly thickened. Set aside until ready to use.

Prepare an outdoor charcoal grill to medium-high heat.  Placing the coals on one side of the grill for direct and indirect heat.

Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes.

Cook's Note: If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.



Recipe courtesy of Kelsey Nixon
Show: Kelsey's Essentials

Episode: On the Go Grillin

Originally from FoodNetwork.com

Lexington Style Grilled Chicken

This marinade is totally different than the usual cuban mojo we regularly use. I can't wait to try something different!  Grilled chicken is one of our favorite meals.

Ingredients

• 2 cups cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup vegetable oil
• 3 tablespoons dried crushed red pepper
• 4 teaspoons salt
• 2 teaspoons pepper
• 2 (2 1/2- to 3-pound) cut-up whole chickens

Directions

Stir and blend first 6 ingredients.

In a large zip-top plastic freezer bag, place half of vinegar mixture and chicken. In another large zip-top plastic freezer bag, repeat procedure.

Refrigerate at least 2 hours, up to 8 hours. Turn occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken on a covered grill over medium-high heat (350° to 400°) 35 to 40 minutes or until done. Turn occasionally.

SOURCE

Larry Elder, Charlotte, North Carolina, Southern Living MARCH 2005