GRILLED WING ZINGERS RECIPE

Ingredients

• 8 pounds chicken wings
• 1 cup packed brown sugar
• 1 cup Louisiana-style hot sauce
• 1/4 cup butter, cubed
• 1 tablespoon cider vinegar
• 1/3 cup sugar
• 1/2 cup Italian seasoning
• 1/4 cup dried rosemary, crushed
• 1/4 cup paprika
• 1/4 cup chili powder
• 1/4 cup pepper
• 2 tablespoons cayenne pepper
• 1 cup blue cheese salad dressing
• 1/2 cup ranch salad dressing
• Celery sticks

Directions

1. Cut chicken wings into three sections; discard wing tip sections. Set wings aside.
2. In a small saucepan, bring brown sugar, hot sauce, butter and vinegar to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until butter is melted and sauce is heated through. Cool.
3. In a gallon-size resealable plastic bag, combine sugar and seasonings. Add chicken wings in batches; seal bag and toss to coat evenly.
4. Grill, covered, over indirect medium heat 35-45 minutes or until juices run clear, turning and basting occasionally with sauce.

Recipe source: tasteofhome

Caribbean Jerk Chicken

Ingredients

• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 envelope Italian salad dressing mix
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 4 chicken leg quarters

Directions

1. In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours.
2. Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Recipe source: tasteofhome

Chili Sauce Chicken

Ingredients

• 1 bottle (12 ounces) chili sauce
• 1/3 cup white wine or chicken broth
• 1/4 cup olive oil
• 10 to 12 garlic cloves, minced
• 4-1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 bone-in chicken thighs (about 3 pounds)

Directions

1. In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Recipe source: tasteofhome

Grilled Huli Huli Chicken

Ingredients

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 2-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 5 pounds)

Directions

1. In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade from chicken.
3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Recipe source: tasteofhome

Pan-Roasted Chicken and Vegetables

Ingredients

• 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
• 1 large onion, coarsely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1-1/4 teaspoons salt, divided
• 1 teaspoon dried rosemary, crushed, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon paprika
• 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
• 6 cups fresh baby spinach (about 6 ounces)

Directions

1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Recipe source: tasteofhome

Baked Balsamic Chicken Recipe

Ingredients
1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
Sauce:
1/4 cup / 65 ml balsamic vinegar
2 1/2 tbsp / 50 ml soy sauce, all purpose or light (not dark soy sauce)
1/4 cup / 85 g / 65 ml honey
1/4 cup / 45 g brown sugar, loosely packed (Note 2)
2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)


Instructions
Preheat oven to 180C/350F.
Line a baking dish with foil and baking / parchment paper.
Mix together Sauce in a bowl.
Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).

Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.

Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
Stand for 5 minutes, then spoon Sauce over chicken and serve.


Notes
1. You can use any of these cuts of chicken. I used 3 bone in thighs and 3 drumsticks in the photos. Normally I just use one or the other.

If using frozen chicken, ensure it is thoroughly thawed, then pat dry before proceeding with recipe. Otherwise there will too much excess liquid and the sauce may not thicken.

This recipe doesn't work with breast. Trust me, I've tried. Breast cooks in half the time, loads more juices comes out and there's no fat (which helps make the sauce nice and sticky). To make this with breast, you would be better off making the sauce separately. So sprinkle the breast with salt and pepper, baking for 25 minutes, then rest 5 minutes. Then I would double the sauce, place in saucepan over medium high, simmer rapidly until it reduces by over half to a syrup. You should end up with about 3/4 cup of balsamic reduction that you can spoon over the chicken.

2. To do this, just scoop up brown sugar and level it off. Don't pack it down into the cup then top with more sugar - if you do that, you will use about 30% more sugar.

3. SCALING: If you scale down, use a smaller baking dish. If you scale up, you need to use a larger dish. If the chicken is too snug and there's no space between them at all, then it affects how the sauce reduces and thickens. You don't need loads of space, just a bit - watch the video!

4. MARINATING: The sauce is quite intense flavoured (you wouldn't drink it!) so you don't need to marinate the chicken. You can marinate for up to 24 hours if you wish. Or freeze immediately after combining Sauce and chicken, then as it defrosts the chicken will marinate.

5. MAKE AHEAD / STORING / FREEZING: Reheats really well for up to 3 days. Just cool and refrigerate, then microwave to reheat (oven can make glaze burn). Cooked leftovers also freezes really well. See Note 4 for freezing marinated chicken.

6. Baked Balsamic Chicken nutrition per serving, assuming 5 servings.



Source : recipetineats

Best Grilled Chicken For Tacos, Burritos, or Salads

Ingredients

• 1 pound Boneless, Skinless chicken thighs or breasts we prefer thighs
• 2 cloves garlic minced
• 1 tablespoon lime juice optional
• 1 tablespoon olive oil
• 1 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 teaspoon corn starch optional

Instructions

1. Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
2. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours. 
3. Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side  (or until it has reached an internal temperature of 165 degrees F). 
4. Serve chicken in tacos, burritos, on salads or rice.

Source : gimmedelicious

Rosemary-Lemon Grilled Chicken

Ingredients

• 1 medium lemon
• 1/3 cup butter, cubed
• 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)

Directions

1. Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper.
2. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Recipe source: tasteofhome

BAKED MUSHROOM CHICKEN

Ingredients

• 4 boneless skinless chicken breast halves (1 pound)
• 1/4 cup all-purpose flour
• 3 tablespoons butter, divided
• 1 cup sliced fresh mushrooms
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions

Directions

1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
3. Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.

Recipe source: tasteofhome

Easy Recipe Chicken Skewers

Smoky grilled chicken skewers marinaded in ginger, garlic, coconut cream and soy sauce. Then finished with a sweet coconut cream glaze and served with a simple peanut sauce. Big on flavor, super easy to throw together!

Ingredients

• 1 kg chicken (dark meat preferably)

Marinade

• 4-5 slices ginger
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoon coconut cream
• 2 tablespoons sugar
• 1 tablespoon oyster sauce

Coconut Cream Glaze

• 6 tablespoons coconut cream
• 1 1/2 tablespoons honey
• 1 teaspoon soy sauce

Simple Peanut Sauce (Optional)

• 5 tablespoons coconut cream
• 2 tablespoons natural peanut butter (unsweetened)
• 1 teaspoon maple syrup (or honey)
• 1 teaspoon dark soy sauce (or regular soy sauce)
• 1 teaspoon sesame oil (optional)
• 1 teaspoon chili oil (optional)

Instructions
Quick & Easy Peanut Sauce (Optional)

1. In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.
2. Set aside until the chicken skewers are ready to be served.

Marinating & Skewering the Chicken

1. If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don’t burn on the grill.
2. Cut the chicken up into 1×1 inch chunks and set it in a bowl
3. Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken
4. Add the rest of the marinade ingredients from the ‘Marinade’ ingredient list into the bowl and mix everything together.
5. Let it marinade in the bowl for 1-2 hours in the fridge
6. Remove them from the fridge 30 minutes before you are about to grill them.
7. Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers)

Making the Coconut Cream Glaze

1. In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.

Grilling

1. Set the charcoal or gas grill to approximately 500F (260C)
2. When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
3. Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
4. Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
5. Serve over a bed of green lettuce with the peanut sauce. (The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce!)

Source : pupswithchopsticks

Korean Grilled Chicken Breasts Best Recipe

INGREDIENTS:

• 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
• 1/4 cup low sodium or gluten-free soy sauce
• 1/4 cup unsweetened apple sauce
• 1/4 cup finely chopped yellow onion
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon sesame seeds, plus more for topping
• 2 thinly sliced scallions, white and green parts

DIRECTIONS:
1. Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

2. In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.

3. Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.



Source : skinnytaste

Grilled Hawaiian Barbecue Chicken in Foil Recipe

Preparation time : 10 mins
Cook time : 15 mins
Total time : 25 mins

Grilled Hawaiian Barbecue Chicken in Foil has the most amazing sweet and tangy pineapple barbecue sauce! It grills to perfection with sweet pineapple and delicious summer veggies!
Author: Alyssa
Serves: 4

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1 cup bbq sauce (I like Sweet Baby Ray's)
• 1 15-ounce can pineapple slices (including juice)
• 2 teaspoons soy sauce
• 1 teaspoon garlic
• 1 red bell pepper, cut into cubes
• 2 medium zucchini, sliced
• green onions, for garnish

INSTRUCTIONS

1. Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.

2. In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.

3. Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions.



Source : therecipecritic

Caprese Balsamic Grilled Chicken Best Recipes

Prep Time: 5 minutes
Marinate Time:8 hours
Cook Time:15 minutes
Total Time:20 minutes
Servings: 4

Fresh and tasty balsamic marinated grilled chicken topped with melting fresh mozzarella, ripe tomato and plenty of basil!


Ingredients
4 (6 ounce) boneless skinless chicken breasts
1/2 cup balsamic vinaigrette
8 ounce fresh mozzarella ball, sliced
1 ripe field tomato, sliced
1/4 cup basil, sliced
1/4 cup balsamic reduction


Directions
1. Marinate the chicken in the balsamic vinaigrette overnight.

2. Grill the chicken in medium-high heat until cooked and slightly charred, about 2-4 minutes per side before topping with the mozzarella and tomato and letting it heat until it just starts to melt.

3. Serve topped with the basil and balsamic reduction.


Note: It’s best to marinate the chicken overnight but you can do it for less time or even skip it and rely on the balsamic reduction for the balsamic flavour.
Note: You can grill the chicken on a barbecue, in a grill pan or regular pan on the stove or broil in the oven.
Note: To make a balsamic reduction, simmer 1/2 cup balsamic vinegar over medium heat until it has reduced by 1/2.



Source : closetcooking

Baked Firecracker Chicken Recipes

Ingredients
1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
1/2 cup brown sugar or honey
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 cloves garlic, grated
1 pinch red pepper flakes
1 tablespoon oil
1 pound boneless and skinless chicken breasts
salt and pepper to taste


Directions
1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.

2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.

3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.

4. Enjoy with the remaining sauce!



Source : closetcooking

Mediterranian Grilled Chicken Breasts Recipes

Preparation Time : 20 minutes
Cook Time : 15 minutes
Total Time : 35 minutes

Ingredients
- 4 chicken breasts halves 2 lbs chicken total
- 6 tablespoons of fresh lemon juice
- 6 tablespoons of olive oil
- 6 tablespoons of fresh minced parsley
- 5-6 large garlic cloves minced
- 1 teaspoon paprika
- 1 1/2 teaspoon of dried oregano
- salt and pepper to season


Instructions
1. Add lemon juice, olive oil, parsley, garlic, paprika, and oregano to a large plastic food storage bag.

2. Pierce chicken with fork several times and season with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge (the longer the better!)

3. Pre-heat grill.

4. Remove chicken from bag. Grill for about 5-6 minutes per side. Or inside, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.



Source : servedfromscratch