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25 Jan '20

Mexican BBQ Chicken Recipe from Grill Heat Aid

Mexican BBQ Chicken Recipe from Grill Heat Aid

  • 4 servings 
  • Easy
  • Total: 1 hr 15 mins,
  • plus overnight for marinating 
  • Active: 15 mins 

Ingredients

For the marinade:

  • 3.5 ounces achiote paste
  • 1 cup chopped fresh cilantro
  • 2 jalapeños, trimmed and seeded if desired
  • 6 garlic cloves, peeled
  • Juice of 1 lime
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • 2/3 cup freshly squeezed orange juice
  • 1 whole chicken, cut into 6 pieces (2 leg/thigh pieces and 4 breast pieces)

Instruction 

  1. Combine all of the marinade ingredients except the orange juice in a blender or food processor. Puree until smooth. Add the orange juice and puree until combined. Pour into a large mixing bowl and add the chicken. Cover and marinate overnight in the refrigerator.
  2. Remove the chicken from the marinade and pat it dry with paper towels. Let stand at room temperature for 30 minutes while you prepare the grill.
  3. Prepare an outdoor grill for medium heat; if using a charcoal grill, set up the coals for indirect heat. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil (or spray with cooking spray). You can also use a stove-top grill over medium-high heat. Spray it with cooking spray before proceeding.
  4. Arrange the chicken over the hottest part of the grill and cook, turning once halfway through, for about 10 minutes, or until the skin starts to crisp but not burn. Move the chicken pieces to the cooler part of the grill, cover, and cook, turning occasionally, until cooked through (a meat thermometer should read 165°-170°F), about 15 to 20 minutes longer. If using a stove-top grill or gas grill, turn the heat to medium low and cook until cooked through.
24 Jan '20

BBQ Chicken Recipe by Grill Heat Aid

BBQ Chicken Recipe by Grill Heat Aid

If you are craving BBQ Chicken, this recipe is the absolute best! This grilled chicken is full of sweet and smoky flavor and is so juicy and yummy!

Keyword: Barbecue Chicken, BBQ, BBQ Chicken, BBQ Chicken Recipe, BBQ Recipe, Grilled Chicken

Author: Grill Heat Aid (GHA)

Ingredients

  • Bone-In Skin-Off Chicken Breasts
  • BBQ Rub
  • Homemade BBQ Sauce
  • HomeRight ElectroLight
  • Charcoal Grill
  • Charcoal
  • BBQ Tongs
  • Silicone Pastry Brush
  • Meat Thermometer

Instructions

  • You will begin by preparing your chicken.  I bought bone-in chicken and decided to remove the skin from the chicken before cooking it.  My family doesn't eat the skin and I didn't want the yummy flavors to go into the skin that wouldn't get eaten, so I removed that before doing anything else.
  • Then I lightly patted my favorite sweet, spicy and smoky BBQ Rub onto all of the chicken breasts.  
  • I placed a large pile of charcoal in my grill and used my HomeRight ElectroLight to start the coals.  It is amazing how fast this is. I don't like the flavor that comes along with using lighter fluid or easy light charcoals, but regular coals can take a while to get started even when using a chimney.  But when I use my ElectroLight, it just takes a few minutes and even the biggest pile of coals is ready to use quickly!  
  • Once the coals are ready, I place my seasoned chicken breasts on the grill directly over the coals.
  • Let them sear for a few minutes on both sides.
  • Then move your chicken breasts off to the side.
  • Place a meat thermometer into the thickest part of a chicken breast without touching the bone. 
  • Put the lid on the grill, and let them cook until they reach 165 degrees Fahrenheit.
  • A few minutes before they reach the proper temperature, use a Silicone Pastry Brush to cover the chicken breasts in homemade BBQ Sauce.  
  • Remove the chicken breasts from the grill and allow them to sit for 5 minutes before cutting or serving so that the juices can reabsorb back into the meat.  This will ensure you have perfectly juicy, tender chicken every time!
23 Jan '20

The Best BBQ Chicken Breasts from Grill Heat Aid

The Best BBQ Chicken Breasts from Grill Heat Aid

The best BBQ chicken breast recipe doesn't call for complicated marinades or rubs, it's all about this easy on-the-grill or in-the-oven cooking method sweetened with BBQ sauce for moist and juicy chicken breasts every time.

Course Main Course

Cuisine American

Keyword bbq chicken, grilled chicken

 

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 190 kcal

 

Ingredients

  • 4 boneless skinless chicken breasts
  • extra virgin olive oil
  • kosher salt , to taste
  • freshly ground black pepper to taste
  • 1/2 cup of your favorite BBQ sauce

 

Instructions

  • Prepare the grill for direct cooking at high heat (450°F). Brush the cooking grates clean
  • Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
  • Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side. Repeat on the other side. Cook until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests).
  • Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with more BBQ sauce if desired.

 

Nutrition Facts

The Best BBQ Chicken Breasts

Amount Per Serving (4 g)

Calories 190                  Calories from Fat 27

% Daily Value**

Fat 3g                                                           5%

Saturated Fat 1g                                          6%

Cholesterol 72mg                                       24%

Sodium 498mg                                           22%

Potassium 501mg                                      14%

Carbohydrates 15g                                      5%

Fiber 1g                                                       4%

Sugar 12g                                                  13%

Protein 24g                                                48%

Vitamin A 114IU                                          2%

Vitamin C 2mg                                            2%

Calcium 17mg                                             2%

Iron 1mg                                                     6%

* Percent Daily Values are based on a 2000 calorie diet.

23 Jan '20

Barbecue fish Recipe from Grill Heat Aid

Barbecue fish Recipe from Grill Heat Aid

Salmon fillets are a good healthy choice. Marinade in honey soy for 1 hour and grill for a few minutes on each side. Serve with the yogurt and dill sauce and a side of roasted vegetables, or salad and couscous.

If you’re feeling ambitious, try barbecuing a whole trout, mackerel or even a salmon. Simply stuff the opening with thyme and lemon, then place on the grill for a few minutes on each side. Once cooked, the skin should be easy to remove before serving.

Monkfish, cod, king prawns and haddock are ideal for kebabs. Marinade these first, then cut into 3cm cubes (except prawns which can remain whole) and thread onto skewers with your choice of vegetables. If using wooden skewers, soak these first to prevent them burning.

22 Jan '20

Seafood, pineapple & coconut kebabs Recipe from Grill Heat Aid

Seafood, pineapple & coconut kebabs Recipe from Grill Heat Aid

Ingredients -----

              ------Method


  • 16 large, unpeeled raw king prawns
  • 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
  • 200ml can coconut milk
  • 100g fresh pineapple cut into chunks
  • 85g desiccated coconut
  • drizzle of oil
  • lime wedges, to serve

1. You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.


2. Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.

 


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