Grilled Chicken

[Mama Mangia]

GRILLED CHICKEN

***BASTING SAUCE***
2 sticks butter or margarine
¼ cup lemon juice
2 teaspoon celery salt
2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons paprika
2 teaspoons onion powder

Combine all ingredients. Grill chicken over indirect heat (coals on opposite side of grill), basting every 30 to 45 minutes or so.

 

[r8rpwr]

One of my favorite and easiest ways to grill chicken breasts is to rub them all over with cumin. It seals in the juices and adds a really nice flavor.

Serve with orange-chipotle sauce:

2 2/3 cups chicken broth
2 2/3 cups beef broth
1/2 cup orange marmalade
1 tablespoon chopped green onions
1 tablespoon chopped chipotles in adobo sauce

Combine broths, bring to a boil for about 45 minutes or until reduced to 2 1/2 cups. Add remaining ingredients and cook about 5 minutes.

If you like, you can thicken it with a little cornstarch. This freezes well. The sauce is also good with pork tenderloin.

 

[Mrs. Chipotle]

We grilled tonight with a really nice marinade I found at the grocery store. It was some sort of lime-scented one.

I have also marinated chicken in lime juice, tequila, crushed garlic, and salt and pepper. That makes a nice flavor when grilled. I saw the recipe on Barefoot Contessa.

 

[Twinmama]

I know this is a bit of a cheat, but we recently tried Emeril's garlic and rosemary marinade (I'm not finding it online, though) on grilled chicken and it was really amazing.

 

[Mama Mangia]

Rosemary and Garlic Marinade Recipe
Ingredients for Recipe

2 tbsp (30 ml) fresh rosemary, minced
1/3 cup (80 ml) olive oil
1 clove garlic, minced
1/2 tsp (2 ml) ground pepper
1/2 tsp (2 ml) seasoned salt

Combine all ingredients in small mixing bowl. Pour over meat. Rub marinade in thoroughly. Pierce meat with paring knife or mead fork & allow to seep into meat. Cover and refrigerate overnight.


Heck it's not Emeril's - but you could "tweak" it!