Chicken meat is definitely one of the favourites and it can be done number of ways on the grill. If your barbecue has a rotiserie, it is possibly the easiest way to prepare the meat – but there are some great recipes for grilling chicken parts, such as breasts.
You can grill chicken with or without the skin, but removing it not only cuts the fat to one-fifth of the original, it also reduces flare-ups when fat drips into the fire. When barbecuing chicken with skin on, you will need to turn it more often to prevent scorching.
Grill over medium high heat as follows: bone-in chicken breasts and leg quarters for 45 minutes, bone-in thighs for 20 minutes, boneless breasts for 10-12 minutes and boneless thighs for 12-15 minutes.
Chicken is cooked when the white meat is no longer pink inside and juices run clear when the thickest part of the dark meat is pierced.
Citrus Sesame Chicken:
1 each orange, lemon and lime
2 tablespoons of soy sauce
1 tablespoon of vegetable oil
1/2 teaspoon of hot pepper sauce
6 chicken breasts, skinned
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
1 tablespoon of liquid honey
Finely grate rinds of orange, lemon and lime into large bowl. Squeeze our juices and add to bowl. Stir in soy sauce,vegetable oil and hot pepper sauce. Add chicken and turn to coat. Let stand for 20 minutes. If you are making the marinade ahead of time, you can refrigerate for up to 24 hours.
Reserving marinade, place chicken, bone side down on greased grill over medium heat, brush generously with marinade.
Meanwhile, combine sesame seeds, sesame oil and honey. Brush over both sides of chicken, Grill until no longer pink inside – about 10 minutes.
Grilled Chicken and Mango Kabobs:
1 teaspoon of grated line rind
1/4 cup of lime juice
1 tablespoons of vegetable oil
3 cloves of garlic, minced
2 teaspoons of chili powder
1/2 teaspoon of salt
1/4 teaspoon of cayenne pepper
3 boneless chicken breasts (about 1 lb.)
2 teaspoons of liquid honey
2 mangos
1 sweet pepper
1 small red onion, cut in 1-inch chunks
In small bowl, whisk together lime rind and juice, oil. garlic, chili powder, sale and cayenne pepper.
Cut chicken into 1-inch cubes, place in separate bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside.
Meanwhile, cut off mango flesh from each side of the pit. Cut grid pattern of 3/4 inch squares in flesh of each side down to (but not through) skin. Gently push skin to turn inside out; cut off flesh. Chop any flesh left on pit.
Core, seed and cut red pepper into 3/4 inch pieces. Onto each of 4 or 9 short skewers, alternately thread mango,red onion and red pepper pieces; brush with the reserved honey marinade.
Place kabobs on greased grill over medium-high heat; close lid and grill, turning and basting chicken with remaining honey marinade, until fruit is softened and chicken is no longer pink inside, about 8 minutes.
Hope you enjoy these recipes – let me know how they turned out for you – your input is always welcomed!
