GRILLED CHICKEN THIGHS AND DRUMSTICK
Fire up your grill because you're definitely going to want to try this delicious grilled chicken. The homemade BBQ sauce is full of flavor. The mustard, mixed with the other spices, gives the sauce the right amount of tang. You get a little kick from the hot sauce. Once grilled, the chicken is juicy and tender. You'll definitely...
Provided by Chacha McGrael
Categories Chicken
Time 40m
Number Of Ingredients 16
Steps:
- 1. In a bowl large enough to hold the chicken, whisk the mustard and mustard powder, vinegar, sugar, hot sauce, Worcestershire sauce, garlic, onion, butter, salt, and pepper to taste.
- 2. Season the chicken well with salt and pepper. Add to BBQ sauce. Toss until coated well. Let sit at room temperature for 1 hour.
- 3. Preheat an outdoor gas grill or charcoal grill to medium heat. Brush the grill grates generously with oil. Grill the chicken, covered, basting occasionally with the sauce, about 10 to 15 minutes per side.
EASY GRILLED CHICKEN DRUMSTICKS
Add a little flavor to your chicken drumsticks that kids and husbands will love! Quick and easy, and great for summer!
Provided by Jesska77
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 3.5 g, Cholesterol 63.9 mg, Fat 11.2 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 592.1 mg
GRILLED THIGHS AND DRUMSTICKS
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts :
CRISPY GRILL PAN CHICKEN THIGHS
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
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