Tag Archives: chicken on the grill

Lemon Marinade (perfect for Chicken Breasts on Grill)

Ingredients:

3/4 cup freshly squeezed lemon juice (4 – 5 small lemons) (2-3 large)

3/4 cup Extra Virgin Olive Oil

2 Tsp. Kosher salt

Freshly Ground Black Pepper

1/2 teaspoon dry thyme

I use a large measuring cup to put all the ingredients into and use a small whisk to combine.

2 lbs Chicken Breasts (I prefer not too thick. Thin ones are good and are usually available. If not, ask the butcher to pound them.)

Let chicken sit in marinade overnight . I use a large baggie and squish it around. The longer it sits, the better. Before I put it on the grill, I usually put it into a glass Pyrex (easier to put on grill from Pyrex than baggie) and when it’s in the Pyrex I lightly sprinkle it with a little kosher salt, you’ll need to do this for a bit more flavor.

Put chicken on the hot grill and cook. Don’t overcook. Turn them so you get nice grill marks. They cook rather quickly–a few minutes on each side–especially the thin ones. Cut into one of the pieces if you’re not sure. These have to be watched on the grill. The thin cutlets go quickly, but I really do prefer them .

When they’re finished, put them on a platter, add some lemon slices, and serve! You can garnish with a few sprigs of fresh thyme if you’d like.  These are awesome leftovers next day served on top of any salad.

*something I discovered not too long ago was a grill pan. If you don’t have access to a grill or it’s raining and you don’t want to be out there grilling. I bought a really nice one and you get beautiful grill marks and the food tastes really good. Something good and worthwhile to buy.

Rosemary Grilled Chicken

photo (3) photo (2)photo

photo 4 (2)

photo 2

photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

Devil’s Chicken on the Grill

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chicken flattened out right before cooking

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look at the color of the skin on this chicken, no black!!! just golden and brown

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marinade for chicken

IMG_7440 IMG_0574We absolutely love spatchcocked chicken. Simply delicious made in the oven and on stove top (see recipe for Spatchcocking the Chicken) . In any event I hadn’t ever made it on the grill and I wanted to . It came out just perfect, just wish I had better photos. We started eating it before I could photograph so I kind of assembled it and snapped. Next time I will take better photos and add them because this will be a staple in our house.

As you know we love spicy food but you don’t need to use crushed red pepper you can just season with salt , pepper and paprika, garlic powder whatever you’d like . This is how I did it and for those of you who do like it a little spicy this was perfect. It wasn’t really all that spicy at all just a hint of kick.

You will ask your neighborhood butcher to please remove the backbone of your chicken unless you’re good with the kitchen shears and can take it out by yourself. I prefer having butcher do it . (see photo) Chicken will still be in one piece or you can have them cut it into two pieces, it doesn’t really matter which way. I kept it as one whole chicken.

Ingredients couldn’t be simpler, I’m sure you have all ingredients but the chicken.

Ingredients:

2 cloves garlic–chopped

1 Tablespoon fresh thyme leaves ( app. 10 sprigs) removed from sprigs and chopped

3 Tablespoons fresh lemon juice ( 1 nice size lemon)

2 Tablespoons Extra-Virgin Olive Oil

1 1/2 teaspoons kosher salt

3/4 – 1 teaspoon crushed red pepper ( use as little or as much as you’d like I used 1 teaspoon)

1/2 teaspoon freshly ground black pepper

1 whole chicken with back-bone removed and flattened as much as possible, if you’d like you can have chicken cut into 2 halves.

Directions:

In a small bowl , add chopped garlic, chopped thyme along with lemon juice, oil, salt, red and black pepper. Whisk all ingredients together. Rinse the chicken and pat dry with paper towels.

Put chicken on a baking tray and cover with marinade , I used a pastry brush to get marinade all over the chicken. Let chicken sit in marinade at least an hour and up to 24 hours.

Heat the grill ( spray grill first with cooking spray or oil the grates).

I turned heat on grill up all the way , once grill got very hot I turned it down to medium-low and placed the chicken on grill skin-side down, closed the cover and cooked it low and slow for about 22 minutes. You can check on chicken by lifting up with tongs , be sure to check up on it often to make sure you have no flare-ups with your grill. Flip chicken over and cook for another 20-25 minutes. You can cut into chicken to make sure it’s done. This method worked perfectly for me , as all grills are different you will have to see how long it will cook on yours. I did it 22 minutes per side and it seemed to work out perfectly.

Rosemary Grilled Chicken

photo (3) photo (2)photo

photo 4 (2)

photo 2

photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Olive Oil

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.