GRILLED CHICKEN SEASONING RECIPE RECIPES

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BEST DRY RUB FOR GRILLED CHICKEN - HOW TO SEASON GRILLED ...



Best Dry Rub for Grilled Chicken - How to Season Grilled ... image

Herbs and spices, both fresh and dried, are a fantastic way to add flavor to any cut of meat. This Spice-Rubbed Grilled Chicken recipe will keep your whole family happy!

Provided by Dara Michalski

Categories     main dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

oil, as needed

2 tsp.

paprika

1 tsp.

chili powder

1 tsp.

ground cumin

1 tsp.

ground thyme

3/4 tsp.

salt

1/2 tsp.

garlic powder

1/2 tsp.

ground pepper

2 lb.

skinless, boneless chicken thighs, trimmed

2 tbsp.

red wine vinegar

1 tbsp.

honey

Steps:

  • Preheat grill to medium high heat. Lightly brush grill with oil. In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper. Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat. Grill the chicken until it is just cooked through, 4 to 5 minutes per side. In a small bowl, whisk together vinegar and honey. Brush mixture over grilled chicken. Serve.

MEXICAN-SEASONED GRILLED CHICKEN RECIPE: HOW TO MAKE IT



Mexican-Seasoned Grilled Chicken Recipe: How to Make It image

It’s bright; it’s spicy; and it’s prepared with beer. This recipe has all my favorites. I like to grill it with Tecate beer. —Daniel Balderas, Milwaukee

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 8

3 tablespoons Goya sazon with coriander and annatto
1 teaspoon adobo seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon kosher salt
1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons butter, softened
1 can (12 ounces) beer or nonalcoholic beer

Steps:

  • Combine the first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over skin., Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.

Nutrition Facts : Calories 282 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 1506mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein.

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MEXICAN-SEASONED GRILLED CHICKEN RECIPE: HOW TO MAKE IT
It’s bright; it’s spicy; and it’s prepared with beer. This recipe has all my favorites. I like to grill it with Tecate beer. —Daniel Balderas, Milwaukee
From tasteofhome.com
Reviews 4
Total Time 01 hours 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 282 calories per serving
  • Combine the first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over skin., Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
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