Bar-b-que Grilled Chicken

Bar-b-que Grilled Chicken

Let’s be honest: grilled chicken breast may not seem like the most exciting meat out there, but it’s affordable, crowd-pleasing and a snap to cook. So why not skip the burgers at your next barbecue and try this super-easy recipe instead? You won’t want to sleep on the sauce, which is a classic BBQ jazzed up with honey and lime. It’s so flavorful, the chicken really doesn’t need a marinade—which means you get to eat it way sooner.

How long should I heat up the grill?

When grilling, you want to get those grates ripping hot before starting to cook. To get gorgeous grill marks and avoid dried out food, preheat your grill (gas or charcoal) for 10 to 15 minutes.

How long does chicken take to cook?

It depends. For boneless skinless chicken breasts, you’re looking at 8 to 10 minutes per side. For drumsticks, it’ll be 10 to 15 minutes per side.

What temperature does the chicken need to be before I pull it from the grill?

According to USDA regulations, chicken must be cooked to an internal temperature of 165ºF. Insert a thermometer at the thickest part of the meat to get an accurate reading (and if you’re grilling bone-in chicken, don’t hit the bones when taking the temperature).

Hungry for more? Check out our 30+ grilled chicken recipes. Our Sweet Chili Lime Grilled Chicken is a must-try. And, if you’ve made this recipe, let us know how you like it in the comments below

 

 

YIELDS: 4 SERVINGS                        PREP TIME: 0 HOURS 5 MINS                     TOTAL TIME: 0 HOURS 30 MINS

 

 

INGREDIENTS

2 c. barbecue sauce
Juice of 1 lime
2 tbsp. honey
1 tbsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts (or drumsticks)
Vegetable oil, for grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.

Add chicken to bowl and toss until coated.

Heat grill to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

 

 

Bar-b-que Grilled Chicken
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4 SERVINGS 0 HOURS 5 MINS
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Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
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0 HOURS 5 MINS
Bar-b-que Grilled Chicken
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Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
Cook Time
0 HOURS 5 MINS
Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
Cook Time
0 HOURS 5 MINS
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Chicken Salad

Chicken Salad

I love roast chicken but many times we can’t finish a whole one and end up with chicken that won’t quite be enough for another meal but a shame to waste.  That’s when I make Chicken Salad.

I use the left over chicken meat from my Roasted Garlic Butter Chicken to make this delicious Chicken Salad. It’s very tasty because the left over chicken is very tasty, and it’s a great way to avoid waste and make use of leftovers.  You can make Chicken salad with any type of roast chicken including the rotisserie chicken you buy at Costco and Sam’s Club.

Chicken Salad is a great idea for lunch or tea.  You can serve it with greens for a light lunch, use it to fill your favorite bread or tortilla to make a sandwich or wrap, or use it to make those cute tea sandwiches for a tea party.  I adore tea parties!

Chicken Salad

Ingredients:

Left over roast chicken – diced

1/2 to 1 Cup Mayonaise depending on how much chicken you have – remember the more mayo you use the creamier your salad will be.

1/4 Cup Fresh Dill chopped

1 Tbs. Dried Dill

1 Tsp. Garlic Powder

Salt & Pepper to taste

Directions:

Place all ingredients in a bowl and mix very well.

Make sure the herbs and spices are evenly distributed and the chicken and mayo are mixed together well.

Use a scoop over salad greens for a light lunch salad; or as a sandwich or wrap filling.

Store in airtight container in the fridge.  It will store for about 2-3 days.

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Roasted Garlic Butter Chicken

Roasted Garlic Butter Chicken

If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken.  It’s seriously tender, juicy, crisp skinned and tasty too!

I know many times roasted or even rotisserie chicken comes out dry and not very tasty.  That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores.  But I do love roast chicken!

The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin.  And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving.  The tastiness comes from the fresh herbs you will use on and in your chicken.

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Roasted Garlic Butter Chicken

Ingredients:

3-4 Lb. Whole Chicken

1/2 Stick Butter – Melted

1 Tbl. Garlic Minced

1 Tsp. Salt

1 Tsp. Lemon Pepper

1Tsp. Fresh Rosemary leaves or dried rosemary

1/2 Tsp. Fresh Sage -chopped or dried Sage

1/2 Tsp. Fresh Thyme leaves or dried

1/2 Tsp Fresh Basil – chopped or dried basil

1 Lemon cut into quarters

4 Garlic cloves peeled

3 Sprigs fresh rosemary

3-4 Leaves Fresh Sage

Directions:

Pre-heat oven to 450 degrees

Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)

Dry chicken with paper towels.  Be sure entire chicken is dry.

Place on rack breast side up.

Spread salt into chicken cavity.

Place lemon quarters and peeled garlic cloves loosely into cavity.

Place Rosemary springs and Sage leaves loosely into cavity.

Tie legs together.

Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).

Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken.  I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.

Tuck wings into to sides.

Place chicken in the oven and cook uncovered for 10 minutes.

Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.

Remove chicken from oven and let rest for about 15 minutes.

Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.

Replace with fresh springs of rosemary and sage leaves for garnish if desired.

Slice and serve immediately.

If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.


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Spanish Chicken & Rice

Spanish Chicken & Rice

Since COVID-19 has put a temporary halt to this year’s travel plans I’ve been bringing our favorite travel destinations to our home by making the foods we’ve always enjoyed during our travels.

I know that travel restrictions have been eased and many countries are avidly awaiting the return of tourists.  But right now our family isn’t quite yet ready to resume our regular travel routines which in the summer usually includes several weeks visiting our daughter in Italy and a cruise around the Med.  So until we are ready to resume our normal traveling lifestyle we’ll just have to make do with enjoying homemade dishes from the countries we love to visit.

Recently I’ve had a hankering for Spanish cuisine, it reminds me of fun filled days spent wandering Barcelona or exploring sunny Ibiza and the Canary Islands.  So I’ve been putting together some of my favorite Tapas and other Spanish dishes to enjoy with my pitcher of Cava Sangria.

One of our favorites is Spanish Chicken and Rice.  It’s pretty easy to make, you  use just 1 skillet!  I love the taste and smell of the spices used to create this simple dish.  I make a seasoning mix to use in this dish, I usually make a jar and keep it on hand to use on other dishes we love.   I hope you’ll love it too!

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Spanish Chicken & Rice

Ingredients:

6 Chicken thighs – remove the skin

3 Tbs. Olive OIl

1 Cup long grain white rice

2 1/4 cup chicken broth

1 Lemon

Spanish Seasoning Mix (recipe below)

Directions:

Make 1 recipe of Spanish Seasoning Mix

Mix together:

2 Tsp. Smoked Paprika

2 Tsp. Garlic Powder

1 Tbs. Salt

1 Tsp. Ground Cumin

1 Tsp. Chili Powder

1 Tsp. Ground Coriander

1/2 Tsp. Italian Seasoning

Place chicken thighs in a bowl and toss in 2 Tbs. Olive Oil until well coated.

Rub 1/2 of the Spanish Seasoning Mix on the chicken.  Be sure you rub it on all sides of the chicken thighs.

Heat remaining Olive Oil in a skillet.  Cook chicken about 3 minutes on each side until browned.  Remove from heat and set aside.  Chicken will not be cooked at this point.

Add rice, chicken broth, and other half of seasoning mix to the skillet.  Squeeze 1/2 of the lemon over all and combine well.  Place chicken thighs on top of the rice and cover.

Cook for 25 minutes or until all the liquid is absorbed and the rice is tender and chicken is fully cooked.

Garnish with slices of the remaining lemon half and chopped cilantro.  Serve hot.

  • Instead of long grain rice I sometimes use frozen cauliflower rice.  When I do this I reduce the chicken broth to 1 1/4 cups and cook until the chicken is fully done.  If it is too watery I remove the lid and cook until the liquid has evaporated.


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Chicken & Spinach in Creamy Tomato Basil Sauce

Chicken & Spinach in Creamy Tomato Basil Sauce

Looking for something easy and delicious to make for dinner tonight?  How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?

It’s very simple to make using ingredients you probably have in your kitchen.  It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!

I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry.  I can whip this up in less than a half hour and my family loves it.

Chicken & Spinach in Creamy Tomato Basil Sauce

Ingredients:

2 Lbs. Boneless Skinless Chicken Thighs

2 Tbs. Olive Oil

Salt & Pepper

1 Cup Tomato Sauce

1 Tbs. Fresh Garlic, minced

1/2 Cup Heavy Whipping Cream

1 Cup Fresh Spinach Leaves

5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)

Fresh Grated Parmesan Cheese for Topping

Pasta or your preferred starch

Directions:

Pat chicken dry with paper towel and sprinkle both sides with salt & pepper

Heat Olive Oil in a large skillet

When oil is hot add chicken and cook until both sides are seared about 5 minutes per side

Remove chicken to a plate and set aside

In your now empty skillet add tomato sauce, garlic, and cream

Bring to a boil then reduce heat to low to simmer sauce

Stir in Spinach and cook until wilted

Stir in Basil leaves

Return chicken to skillet and raise heat to medium

Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh

Remove from heat and sprinkle with Parmesan Cheese.  Serve with a side of pasta or your starch of choice.

I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic.  Sprinkled with parmesan it’s very tasty!


Chicken & Spinach in Creamy Tomato Basil Sauce
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Best Ever Barbecued Chicken – Homemade BBQ Sauce

Best Ever Barbecued Chicken – Homemade BBQ Sauce

Barbecued chicken

Spring and summer are definitely ideal for barbecuing.  So what are you grilling?  Tired of the same old same old?  Why not grill some finger licking good Barbecued Chicken?

Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues.  Was it the sauce?  Or is there a marinade?  Well, after much searching I found out it takes both!  Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue.  Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!

So really there are 3 steps to making the Best Ever Barbecued Chicken:

  1. Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken.  Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered.  I use boneless chicken thighs but you can use any part or parts you like.  The rub works better on skinless parts so I’d advise you to remove the skin.  Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours.  If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
  2. Grill the marinated chicken perfectly.  Click here for grilling tips.
  3. Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.

So here’s my super yummy Homemade Barbecue Sauce.  The recipe makes about 2 quarts.  I keep the sauce in quart sized mason jars in the fridge.  It keeps for about 3 months.

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Ingredients:

4 Cups Ketchup

1 Cup Blackstrap Molasses

1 Cup Dark Brown Sugar – Packed

1/2 Cup Seedless Blackberry Preserves

2/3 Cup Apple Cider Vinegar

2 Tbl.  Basic BBQ Chicken Rub  (click here from my recipes)

Directions:

Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.

Simmer 10 – 15 minutes.

Remove from heat and use or transfer to jars for storing.

Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Best Ever Barbecued Chicken - Homemade BBQ Sauce
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Ingredients
Servings:
Instructions
  1. Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
  2. Simmer for 10 - 15 minutes
  3. Remove from heat and use or transfer to jars for storing.
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