Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.recipes
external usenet poster
 
Posts: 17
Default Marinated Grilled Chicken (2) Collection

Pollo Diablo
Tandoori-Style Chicken


>I have a new propane grill. Now I need a recipe for a yummy marinated
>grilled chicken. I am thinking of something I can marinate in a ziploc
>bag during the day and grill when I get home from work. Thanks


These recipes are both from Weber's Big Book of Grilling--one of my
favorite barbecue cookbooks. Both are good for starting in the
morning and leaving in the refrigerator, or a picnic cooler, until
you're ready to grill.


Pollo Diablo

3 Tbsp extra-virgin olive oil
3 Tbsp fresh orange juice
3 Tbsp fresh lemon juice
2 Tbsp fresh rosemary, finely chopped
1 Tbsp minced garlic
1 Tbsp crushed red pepper flakes
2 tsp. kosher salt
3-4 pounds chicken parts (I use skinless, boneless breasts)

Whisk together the marinade in a small bowl. Rinse the chicken parts
and pat dry with a paper towel. Put the chicken in a Ziplock bag and
pour in the marinade. Seal, turn the bag to distribute the marinade,
and place the bag in a bowl. Refrigerate for 4-6 hours or longer,
turning occasionally.

Shake off the excess marinade from the chicken. Grill the chicken,
skin-side up, over indirect high heat until the juices run clear and
the temperature reads 165 degrees F. at the thickest part (about
35-50 minutes).


Tandoori-Style Chicken

1 cup plain yogurt
1 Tbsp grated fresh ginger
2 tsp. minced garlic
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. ground cloves
3-4 pounds chicken parts (I use skinless, boneless breasts)

Whisk together the marinade in a small bowl. Rinse the chicken parts
and pat dry with a paper towel. Put the chicken in a Ziplock bag and
pour in the marinade. Seal, turn the bag to distribute the marinade,
and place the bag in a bowl. Refrigerate for 6-8 hours, turning
occasionally.

Shake off the excess marinade from the chicken. Grill the chicken,
skin-side up, over indirect medium heat until the juices run clear
and the temperature reads 165 degrees F. at the thickest part (about
35-50 minutes).

--

Mary McGhee



--
Rec.food.recipes is moderated by Patricia Hill at
.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yogurt Marinated Grilled Chicken with Fresh Corn Salsa Kathy[_2_] Recipes (moderated) 0 15-05-2008 03:44 AM
Grilled Yogurt and Spice Marinated Chicken Thighs w/spinach & mushroom salad T & J Bartimus[_2_] Recipes (moderated) 0 22-08-2007 04:08 PM
Yogurt Marinated Grilled Chicken with Fresh Corn Salsa Kathy[_2_] Recipes (moderated) 0 06-06-2007 05:28 AM
Marinated Grilled Chicken Peg Shambo Recipes (moderated) 0 19-07-2006 04:05 AM
Marinated Grilled Chicken Tim Recipes 0 25-08-2005 10:19 AM


All times are GMT +1. The time now is 05:09 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"