BARBECUE GRILLED CHICKEN MARINADE
This Barbecue Grilled Chicken Marinade is fast, easy and delicious! It uses bottled BBQ sauce to start out the marinade, then you add in extra spices & herbs for the best chicken marinade ever!
Provided by Karlynn Johnston
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Combine all of the marinade ingredients until smooth and mixed thoroughly.
- Place the chicken breasts into a large sealing plastic bag. Pour 2/3 of the marinade into the bag, coating the chicken. Place the remaining marinade into a container to save for basting later while cooking.
- Place in the fridge SKIN SIDE DOWN and let marinate anywhere from 2-24 hours.
- When ready to cook, pre-heat your grill to medium-high heat. ( 375-425 °F) , oiling the grill if necessary.
- Remove the chicken from the bag, placing on the grill bone side down - skin facing up.
- Discard the bag and marinade and retrieve the fresh, reserved marinade. Brush on the chicken every 5-8 minutes, basting well. Cook until the chicken reaches 165 °F. Remove and serve.
Nutrition Facts : Calories 588 kcal, Carbohydrate 8 g, Protein 38 g, Fat 43 g, SaturatedFat 8 g, Cholesterol 115 mg, Sodium 590 mg, Sugar 6 g, ServingSize 1 serving
BBQ CHICKEN MARINADE
Mix up this kid-friendly marinade, pop it in the freezer with 1 1/2 pounds of chicken and you'll have dinner ready to go on a busy week where there's no time for meal planning.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
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