2 Recipes For Perfectly Grilled Chicken
RECIPES
“ITALIAN” MARINATED GRILLED CHICKEN BREASTS (makes about 4 chicken breasts)
▪2lb/1kg boneless skinless chicken breasts
▪15g or ¼-1/2c chopped fresh parsley
▪3g or about 2-3Tbsp fresh thyme leaves, chopped
▪15g (5-6 large cloves garlic), minced
▪1 lemon (zest and juice)
▪100g or 1/2c olive oil
▪3g or 3tsp dried oregano
▪4g or 2tsp black pepper
▪2g or 1-2tsp chile flake
▪15g or 3/4Tbsp salt
▪5g or 1 1/4tsp sugar
▪High smoke point oil to season grill (canola, vegetable, soy)
Pound each breast until it’s about 3/4in (2cm) thick. To keep things tidy, i put the meat inside a freezer bag and pound it with a heavy sauce pot.
To make the marinade, combine parsley, thyme, garlic, zest of 1 lemon, olive oil, oregano, black pepper, chile flake, 15g salt, and 5g sugar. Add chicken and mix to be sure marinate is stuck to chicken. Marinate in the fridge for 1 hour.
To cook 4 chicken breasts, I preheat all grill burners on high, then before grilling set 2 burners to high and a 3rd burner on low. Before beginning to grill, brush grates if needed and oil the grates with high smoke point oil. When grill temp is 450-500F/230-260C, remove chicken from marinade and place over the burners set to high heat. Lower the grill lid and allow chicken to cook on high heat for 4-5 minutes - no turning or pressing meat during this time.
After 4-5 minutes of cooking, the grill facing side of the chicken should have nice dark (not burnt) grill marks. Flip to side two then move chicken to the low heat side of the grill to allow to finish cooking. When done, temp should read about 150F/65C.
Finish with a drizzle of fresh lemon juice to serve.
BBQ CHICKEN LEGS (makes 7-8 drummies)
▪2lbs/1kg chicken drumsticks, bone in/skin on
▪5g or 1/3/4tsp chili powder
▪3g or 1.5tsp black pepper
▪3g or 1tsp garlic powder
▪3g or 1 1/4tsp onion powder
▪10g or 1 3/4tsp salt
Combine chili powder, pepper, garlic & onion powders, and salt in a bowl then add in drummies. Toss to coat. Allow to brine in fridge for 1 hour.
Brush grates if needed, and oil grates well with high-smokepoint oil. Preheat all grill burners to high. When ready to begin cooking, set 2 burners to medium/medium-high and a 3rd to high. Place drumsticks over the medium-high heat side, lower grill lid, and cook for 6-8 minutes.
After 6-8 minutes of cook time flip to side two, close lid, and check back in 6-8 more mins. Skin should have tightened nicely.
Brush drummies on both sides with sauce (recipe below). Lower grill lid and cook for 2 more minutes to reduce sauce.
UNCLE B-MANS SIGNATURE ONION BBQ SAUCE
▪100g or about 1/2-3/4c red onion, grated
▪4 minced garlic cloves
▪Olive oil
▪Salt
▪250g or 1c ketchup
▪30g or 1 3/4Tbsp worcestershire
▪20g or 1.5Tbsp apple cider vinegar
▪100g or 1/4c molasses
▪20g or 1 1/3Tbsp hot sauce
▪20g or 4tsp yellow mustard
▪5g or 1 3/4tsp chili powder
▪2g or 2tsp chile flake (for medium heat. Adjust accordingly)
Sweat grated onion, garlic, a squeeze of olive oil and pinch of salt in a sauce pan over medium low for 4-5min or until moisture is released.
Stir in ketchup, worcestershire, apple cider vinegar, molasses, hot sauce, mustard, chili powder, and chile flake. Increase heat to med-med high, bring to a simmer and reduce heat to low until sauce is reduced by about 25% and onions are fully tender.
