MARINATING CHICKEN FOR THE GRILL RECIPES

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BEST GRILLED CHICKEN BREAST RECIPE - HOW TO GRILL JUICY ...



Best Grilled Chicken Breast Recipe - How to Grill Juicy ... image

Use our chicken breast guide to learn how to grill it perfectly while keeping it juicy! We answer all your questions, including how long to keep it on the grill, how to marinade it with balsamic, brown sugar, and dried thyme and what you should serve it with.

Provided by Lindsay Funston

Categories     Summer    weeknight meals    dinner    grilled    lunch    main dish    poultry

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

1/4 c.

balsamic vinegar

3 tbsp.

extra-virgin olive oil

2 tbsp.

brown sugar

3

cloves garlic, minced

1 tsp.

dried thyme

1 tsp.

dried rosemary

4

chicken breasts

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for garnish

Steps:

  • In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 

Nutrition Facts : Calories 190 calories

HULI HULI CHICKEN RECIPE - NYT COOKING



Huli Huli Chicken Recipe - NYT Cooking image

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

Provided by Margaux Laskey

Total Time 8 hours 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup ketchup
1/2 cup soy sauce
1/2 cup packed light or dark brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
3 1/2 to 4 pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate

Steps:

  • In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
  • When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

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