GRILLED CHICKEN ON GAS GRILL RECIPES

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JUICY GRILLED CHICKEN BREASTS | ALLRECIPES



Juicy Grilled Chicken Breasts | Allrecipes image

Boneless breasts are brined and then marinated and cooked on the grill. The result is a moist, juicy breast with a lot of flavor. This is the perfect recipe to change and adjust according to what spices you have on hand. Great on sandwiches and wraps, chicken salad, cubed and added to pesto pasta... The possibilities are endless for leftovers - they stay absolutely moist and tender.

Provided by Melisa Richbourg

Categories     Meat and Poultry    Chicken    Breast

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

2 cups water
¼ cup kosher salt
¼ cup white sugar
4 skinless, boneless chicken breast halves
½ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon paprika
2 cloves garlic, minced
½ teaspoon lemon zest
¼ teaspoon dried oregano
¼ teaspoon chili powder
¼ teaspoon dried thyme
¼ teaspoon ground black pepper

Steps:

  • Combine water, kosher salt, and sugar in a resealable zip-top bag; add chicken breasts. Remove air from the bag, seal, and refrigerate for 30 minutes.
  • Remove chicken from the bag; discard brine. Return 1 chicken breast at a time to the bag, partially seal, and pound with a rolling pin or similar object until thickness is even. Transfer to a plate and continue with remaining chicken breasts.
  • Return chicken to the bag and add olive oil, vinegar, paprika, garlic, lemon zest, oregano, chili powder, thyme, and black pepper. Seal and let marinate in the refrigerator for 30 minutes.
  • Remove chicken from the marinade and rest on a plate for 10 to 15 minutes.
  • Meanwhile, preheat an outdoor gas grill for high heat and lightly oil the grate. Turn 1 burner off and keep the other on high heat.
  • Grill chicken over the mid-point on the grill for 2 minutes, then rotate 90 degrees and cook for 2 minutes more. Flip and proceed the same way on the other side until browned and no longer pink in the center, 4 to 5 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Move to the cooler part of the grill if you need to cook a little longer.
  • Tent chicken with foil and let rest for 5 to 10 minutes before slicing and serving.

Nutrition Facts : Calories 422.7 calories, CarbohydrateContent 14.3 g, CholesterolContent 64.6 mg, FatContent 30 g, FiberContent 0.9 g, ProteinContent 24 g, SaturatedFatContent 4.5 g, SodiumContent 5756.5 mg, SugarContent 12.7 g

RECIPE: GRILLED HALF CHICKEN - MOODY'S BUTCHER SHOP



Recipe: Grilled Half Chicken - Moody's Butcher Shop image

Provided by Moody's Foodie

Number Of Ingredients 3

1 half chicken
salt & pepper or favorite rub or BBQ Sauce
oil for the grill

Steps:

  • Pre-heat grill with one side hot and the other medium.
  • Season the chicken or remove from marinade.
  • Oil the grate and place the chicken half or halves, skin side down, on the hotter section of the grill and cook until the skin starts to brown, 2 to 4 minutes. Watch for flare-ups. Move to cooler side of grill and continue to grill until the skin is thoroughly browned, 5 to 7 minutes more. If flare-ups occur on either side, use tongs to move chicken away.
  • Turn the pieces over and move them back to the hotter side of the grill. Brown the second side for 3 to 5 minutes and then move to the cooler side of the grill to finish cooking. Total cooking time will be 16 to 24 minutes. The chicken is perfectly done at 165° or when the juices run clear when pierced.
  • If you are basting the chicken with oil or wine based marinade, you can do that throughout the cooking process. If it’s as sugar based marinade, begin brushing during the last 5 minutes of grilling.
  • Option for the chicken-hearted:

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