Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: teesquare on February 13, 2013, 09:22:46 PM
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Theses are some great sounding recipes from Dee that I took the liberty to copy to the Poultry Recipes section. Knowing him - they are all good! Dee originally posted these in response to a request for ideas to make boneless, skinless chicken breasts more appealing
We eat chicken breasts about 2-3 times a week and there are so many ways to do them. Taste of the South magazine has some great recipes and you can go to their website to get them. What I do for many recipes I take what can be cooked in an oven and modify to do in my SRG or on the grill. Most are done in the SRG. If you find the breasts don't have enough flavor, brine with water, salt, and brown sugar as a basic brine and then you can marinade in various marinades.
Here are a couple of recipes:
Grilled Chicken Breasts
2 tsp DiJon mustard
4 chicken breasts halves, skinnned
1/4 tsp pepper
1/3 cup butter
2 tsp lemon juice
1/2 tsp garlic salt
1 tsp dried tarrgon
Spread mustard on both sides of breast and sprinkle with pepper. Cover and refrigerate 2-4 hours. Melt butter. Stir in lemon juice, garlic salt, and tarragon. Cook over low heat 5 minutes stirring occasionally. Grill. Baste with sauce. Turning and basting every 10 minutes.
Morroccan Grilled Chicken
1/3 c EVOO, 3 cloves mince garlic, 1/4 c fresh lemon juice, 3 T chopped fresh cilantro, 1 tsp ground pepper, 1 tsp ground cumin, 1 tsp ground tummeric, 3/4 tsp salt, 1 1/4 tsp red pepper flakes, 3# boneless chicken breasts.
Combine first 9 ingredients in large plastic bag and add chicken. Mix and refrigerate 1 hour turning. Remove chicken and discard marinade. Grill chicken and serve over rice.
Maple Mustard-Glazed Chicken
3 T DiJon mustard, 2 T maple syrup, 1 T whole grain mustard, 1 T brown sugar, 1/4 tsp dried thyme, 4 chicken breasts
Stir all but chicken together in small bowl. Season chicken with salt and pepper. Brush chicken with mustard mixture. Grill and brush with mixture after awhile. finish grilling to IT 165*
You can also make individual hobo packets (Is ''hobo'' politically correct anymore?) of cubed chicken breasts, onions cut into rings, sliced potatoes, bell peppers, seasoning, and shredded cheeses. Just double layer some tin foil put the stuff on the foil and seal. Put on the grill.
Some recipes that cause for chicken done in the oven in baking pans can be done with the pan on indirect heat on the grill. I also will take and put pellets or chips on my IR grill and smoke using all the methods on the grill.
Of course wrapping in bacon is a great way to have chicken breasts. If you don't want to use hog bacon try turkey bacon (done know how that tastes as I ain't never done it)
Hopefully, this gives you some ideas. If you need any more just holler. Dee
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I saved those too Tee. If I try them I will promise to do pictures so that Dee will know what his food looks like.
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I saved those too Tee. If I try them I will promise to do pictures so that Dee will know what his food looks like.
;D ;D ;D ;D ;D ;D
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Dee must eat while blindfolded.... that way he can simulate his posts on the forum ;)
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Sometimes they is so good the camera's speed is too slow. I take a lot of recipes from Taste of the South magazine (which has recipes on line) and modify them for the grill, smoker, or SRG. Dee