MESQUITE-ROASTED CHICKEN
Make and share this Mesquite-Roasted Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make the rub: in a bowl, combine all the rub ingredients; set aside.
- Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
- Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
- Remove the backbones and cut each chicken in half.
- Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
- Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
- Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
- Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
- Serve warm with the sauce on the side.
Nutrition Facts : Calories 624.3, Fat 41.4, SaturatedFat 11.7, Cholesterol 187.2, Sodium 1422.2, Carbohydrate 17, Fiber 1.6, Sugar 12.7, Protein 45.3
MESQUITE GRILLED CHICKEN BREASTS
Steps:
- Rinse the chicken breasts, blot dry, and apply dry rub. let rest for about 1/2 hr. Lightly coat the vegetables to be roasted with some olive oil and cook them in a 450 degree oven for 10-12 minutes. Wisk the olive oil and honey together with juice of 1 lime,(save rinds). Stir in the salt and the cilantro. Seperate the diced vegetables into two portions. Pour the olive oil mixture into a large freezer bag and add one of the portions of the diced vegetables and the limes to the olive oil mixture. After combining add the chicken breasts and let the chicken breasts rest in the maninade about 1hr. Grill over mesquite, place slice moneteray jack cheese of the chicken breasts and allow to melt. Cube the remainder of the cheese and stir into the pasta. Sprinkle with cilantro. Place the chicken on top of the pasta, top with the pico de gallo.
LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)
This is a very easy recipe that produces spectacular results. The citrus juice tenderizes and the lemon flavor, combined with the mesquite is to die for. This works with any cut of chicken--breasts to wings. Prep time does not include time to marinate.
Provided by Pokey in San Antonio
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pat dry chicken pieces, and place in plastic bag.
- Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
- Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
- Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
- When done, serve immediately.
Nutrition Facts : Calories 630.5, Fat 56.9, SaturatedFat 10.9, Cholesterol 103.5, Sodium 1261.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1, Protein 26.1
MESQUITE CHICKEN BRINE
This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 43.1 g, Sodium 13374.7 mg, Sugar 37.5 g
TAMMY'S MESQUITE GRILLED CHICKEN DINNER
Don't be intimidated by the long list of ingredients. This is actually very easy to make. It is mostly prep. The day of you are basically cooking chicken, bacon, and rice. You and your family and friends will be very pleased with the results. ** Try it with steak too - it's very good **
Provided by Tammy Brownlow
Categories Rice Sides
Time 50m
Number Of Ingredients 27
Steps:
- 1. 24 - 48 hours before cooking place chicken breast in a large ziplock bag. Mix seasoning with oil and water and pour in bag. Let rest in frig turning twice a day.
- 2. I like to make the relish 1 to 2 days ahead of time as well. It really makes a difference when you let the flavors combine. Mix onion, tomato, poblano, mango, spices and lime juice. Just before serving add cilantro and taste for seasoning. Add salt and pepper if needed.
- 3. Prepare grill by starting your charcoal. While the coals are getting ready. Start your side dish by cooking rice in oil over medium heat until light tan in color. Add onions and peppers and continue cooking until veggies are tender.
- 4. Add 3/4 cup water, bouillon cube, cumin and garlic. Bring to a boil then reduce heat to low and cook for 10 minutes with lid on.
- 5. Check rice if not ready add additional liquid if needed and recover. When rice is finished add red beans and taste. Add salt, pepper, garlic, and cumin if desired. Keep warm while you grill your chicken
- 6. Grill chicken until internal temperature reaches 165 degrees. Pull off grill and transfer to a baking sheet. Top each breast with 2 slices bacon, then avocado, and cheese. Place back on grill and close lid for 5 minutes or until cheese has melted.
- 7. To plate divide red beans and rice on 4 plates. Place a chicken breast next to the rice and top with tomato mango relish. Enjoy!
MAMA SILVA'S MESQUITE CHICKEN
I hope you enjoy this little recipe. Looking for something different to make, I happened to throw this together on a whim and it turned out to be a big hit!
Provided by MAMA1101
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Set a skillet over medium-high heat, and coat with cooking spray. Add the mushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until almost done. Remove the mushrooms the pan using a slotted spoon, and coat with more cooking spray. Add chicken and brown on both sides. Return the mushrooms to the pan, and season with another tablespoon of mesquite seasoning. Cook, turning as needed, until chicken is no longer pink in the center, about 5 minutes.
- Once the chicken is done, remove it from the pan, leaving the juices and mushrooms in the pan. Place slices of mozzarella cheese on top of the chicken. Stir the soup into the mushrooms, and bring to a simmer. Season with oregano and salt. Pour over the chicken, and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 9.4 g, Cholesterol 82.5 mg, Fat 7.8 g, Fiber 1.5 g, Protein 34.6 g, SaturatedFat 3.7 g, Sodium 2125 mg, Sugar 2 g
MESQUITE CHICKEN
Make and share this Mesquite Chicken recipe from Food.com.
Provided by CrystalRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet pour in the jar of pineapples with juices and add chicken breast.
- Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
- Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
- Evenly divide first mushrooms and then ham onto the top each breast.
- Top each breast with a thick slice of Monterey Jack cheese.
- Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8
MESQUITE GRILLED CHICKEN LEG QUARTERS
I love these new Cowboy brand garlic, onion grilling coals. It's smells so good and the meat has perfectly smoked flavor.
Provided by barbara lentz
Categories Chicken
Time 10h30m
Number Of Ingredients 12
Steps:
- 1. Place oil in saucepan and add the onion and garlic. Cook until onion is softened. Add the beer, ketchup, Worcestershire sauce, brown sugar, lemon juice, chili powder, and dry mustard. Bring to a boil. Reduce to a simmer and simmer for 20 minutes until reduced to about 2 cups. Let cool.
- 2. Place the chicken leg quarters in the marinade and let marinate 8 hours or overnight.
- 3. Prepare the Grill for indirect heat. Place a large foil pan of water on one side of the Grill. Add the coals around the other side and get them really hot. if using a gas grille turn the burner to high. Remove the chicken and place over the pan of water.
- 4. Brush with the marinade and close the lid. Turn and baste every 20 minutes. It should take about an hour and a half to cook the chicken to internal temp of 165. Depends on the size of your chicken and how hot your grille is
- 5. Towards the end of cooking place the chicken directly over the coals to get the charred browning on the outside.
CROCK POT MESQUITE CHICKEN
I was looking to make something different and found this packet of Grill Mates Mesquite Marinade in my cabinet. Threw it together in the crock pot with a cut up whole chicken and that was it. It turned out great.
Provided by Cathy Smith
Categories Chicken
Time 8h15m
Number Of Ingredients 4
Steps:
- 1. Wash chicken and remove skin. Place in crock pot
- 2. Mix Grill Mates Mesquite Marinade according to directions. Pour over chicken.
- 3. Add one cup water and boullion cube. I cooked mine all day while I was at work. Add a couple of sides and you have a delicious meal.
- 4. Note: I saved the drippings and the leftover chicken deboned. A couple of days later I put them in a saucepan with 1/2 cup of rice. Cooked for 20 minutes and had Mesquite chicken and rice. Yum, Yum.
STOVE TOP SMOKER MESQUITE CHICKEN
Recipe collected from the internet. Mesquite and chicken are a match made in heaven. This recipe is designed to be used with a stove top indoor smoker. Be sure to read through the instructions before beginning. Plan ahead for marination time.
Provided by TxGriffLover
Categories Chicken Breast
Time 9h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- PREPARATION:.
- To make marinade, whisk together lemon juice, honey, vinegar, olive oil, thyme leaves, garlic powder, onion powder, pepper, and 1 tablespoon kosher salt until combined.
- Place chicken breasts in a large freezer zip-top bag. Pour in marinade, squeeze out all the air, and seal. Toss to coat chicken thoroughly with marinade and refrigerate at least 8 hours or overnight.
- Sprinkle mesquite chips over the bottom of the smoker. Place drip pan over chips. (Line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) Spray wire grill rack with vegetable oil and place in drip pan.
- Remove chicken from marinade and place skin-side up on grill rack in smoker. Sprinkle with additional kosher salt and paprika.
- Place smoker over stove-top burners as evenly as possible and offset lid so it is not tightly closed. Turn burner heat to high. When wisps of smoke begin to come through the opening, re-position the lid so it is tightly closed and turn heat to medium-low. Cook about 45 minutes to 1 hour, depending on the thickness of the chicken breasts, until center tests 180°F with an instant-read thermometer.
- If you are serving the chicken with the skin on, you may wish to place the chicken under the broiler for browning. Invert the lid of the smoker and place the cooked chicken on the raised grate in the bottom of the lid. Place the chicken 6 inches from the broiler and brown 2 to 5 minutes. Let rest up to 10 minutes before serving.
- Serve hot or refrigerate for use in chicken salad.
- Yield: 6 servings (about 1/2 chicken breast per person).
- Notes: This recipe is designed to be used with an indoor smoker. Adapt at will. The wood chips are specially designed for indoor cookers. They are like roughly-ground sawdust, not the large The wood chips used on traditional outdoor smokers. Seldom are more than 1-1/2 tablespoons of chips used. Follow manufacturer's recommendations.
- When using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. The bottom of the cast iron pan may scratch the cooktop. The smoker is cast iron and very heavy. Use caution when moving the pan. If you drop it, you risk breaking a ceramic stove-top.
- If you are following a low-fat diet, simply remove the skin from the chicken after cooking, but do leave them on during the smoking process to help retain moisture.
Nutrition Facts : Calories 438.6, Fat 23.3, SaturatedFat 6.4, Cholesterol 145.3, Sodium 1597.3, Carbohydrate 7.8, Fiber 0.3, Sugar 6.3, Protein 47.5
MESQUITE LIME CHICKEN SANDWICH
Under $2.25 per serving. A mesquite-marinated chicken breast is grilled then topped with melted cheese, bacon and all the trimmings -- it's a feast on a bun!
Provided by McCormick Kitchens
Categories Chicken Breast
Time 24m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.
Nutrition Facts : Calories 358.6, Fat 9, SaturatedFat 1.5, Cholesterol 75.5, Sodium 455.6, Carbohydrate 36.9, Fiber 2, Sugar 6.4, Protein 31.3
CHICKEN MESQUITE SANDWICH
This sandwich is addictive! My family just loves everything about it. The perfectly juicy, flavorful chicken...the creamy avocado. Bacon ... well I just couldn't resist adding some. I chose two cheeses - queso fresco - creamy and tangy and pepper jack melted yum...and it helps keep all of the other goodness in place. Finally...
Provided by Tammy Brownlow
Categories Sandwiches
Time 2h15m
Number Of Ingredients 21
Steps:
- 1. Slice chicken breasts in half to create 4 portions. Place chicken in a container, mix and pour ingredients for marinade over chicken, turning to coat chicken evenly. Allow to marinade for 1 hour up to 4 hours.
- 2. Combine all ingredients for pico in a container. Allow flavors to combine in fridge for an hour. Taste for salt and pepper, and season to your taste.
- 3. This is when I bake my bacon. I line a baking sheet with aluminum foil and place the bacon slices on top. I place it in a COLD oven, then turn the heat to 350 degrees. Watch bacon carefully - I usually end up baking for about 8 minutes then I remove and set on top of stove. The bacon will continue to cook on the hot pan. This produces perfect bacon for me - not brittle, not "fatty". This takes a couple of times to get the timing right but once you get this down, you will want to cook your bacon like this all the time.
- 4. Prepare your grill and get your charcoal going. That's what we use, but you can use your grill of choice.
- 5. Place chicken on grill and cook for 5 minutes. Turn chicken over and top with avocado slices, divide queso fresco over the top, then top with bacon, and finally pepper jack. Close grill and allow cheese to melt. I know it doesn't sound like a very long cook time, but your chicken breast is thinner because you sliced it in half - and you want to turn it before it is done to allow for the cheeses to melt. Total cook time will be about 10 minutes. I've also baked the chicken at 350 using this same method and it turns out perfect every time.
- 6. Move off the grill to a baking sheet and place in oven tented with aluminum foil to keep warm.
- 7. Mix sriacha and mayo in a small bowl. Heat pan to medium high heat. Spread inside of rolls with sriacha mayo lightly. Place on pan and grill until golden. Turn and grill tops until just crisp.
- 8. To plate: Place chicken on bottom bun.
- 9. Divide pico over chicken. Drizzle sriacha mayo over pico and top with bun.
- 10. I slice the sandwich in half - just my preference. Dig in! You may want to make additional sriacha mayo - it is really good! I also like it with fries, baked potatoes, and on other sandwiches.
MESQUITE CHICKEN AND BACON FAJITAS
I had some fajitas once at a chain restaurant....Chilis or Applebees I think....that had bacon and mushrooms. It was an unexpected twist. I used that idea as an inspiration for this recipe where I used a bottled Mesquite Marinade (because I can't seem to create one I like), chicken, portabello mushroom strips, bacon, and a nice sauce. I've served it several times (although not in a few years) and it is a hit every time. Let me know how you like it!
Provided by Melanie B.
Categories Chicken
Time 1h35m
Yield 12 fajitas, 6 serving(s)
Number Of Ingredients 23
Steps:
- Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
- In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
- Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
- Slice chicken and vegetables into 1/4 - 1/2 inch slices.
- Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.
Nutrition Facts : Calories 851.4, Fat 50.6, SaturatedFat 18.5, Cholesterol 147, Sodium 906.3, Carbohydrate 53.5, Fiber 3.8, Sugar 15.9, Protein 46.1
EASY MESQUITE ROASTED CHICKEN
Steps:
- Spray chicken breasts with non-stick cooking spray to coat evenly.
- Place frozen chicken breasts in Slow Cooker. Cover chicken breasts with Mesquite Seasoning.
- Cover and cook on low for 6 hours - turning over breasts every hour or so.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MESQUITE CHICKEN SALAD
Steps:
- Rinse chicken and pat dry. Brush chicken breasts with mesquite sauce. Over hot coals or in broiler of oven, grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink when cut into. Let cool. Slice chicken into thin strips. In small covered container mix vinegar, mustard, pepper, and oil; shake well. To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.
MESQUITE-ROASTED CHICKEN
Number Of Ingredients 20
Steps:
- TO MAKE THE RUB: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2 to 4 hours. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients along with 1/2 cup water. Follow the grill's instructions for using wood chunks. Grill the chicken halves, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, about 1 1/4 hours. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting the halves in two. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
HONEY LIME MESQUITE CHICKEN
This tantalizing grilled chicken is marinated with sweet, tangy lime and smoky flavors. Serve with grilled vegetables.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 47m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix Marinade Mix, lime juice, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally. Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through.
Nutrition Facts : Calories 413.4, Fat 27.3, SaturatedFat 6.2, Cholesterol 117.5, Sodium 109.8, Carbohydrate 4.1, Fiber 0.3, Sugar 3.1, Protein 36.5
A.1. SWEET MESQUITE RUBBED BEER CAN CHICKEN
Discover the perfect beer can chicken for entertaining. Get A.1. Sweet Mesquite Rubbed Beer Can Chicken on the grill and then spend time with your guests.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
- Sprinkle rub seasoning over chicken; rub onto chicken.
- Open beer can; discard half the beer. Place can on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright; cover. (Can should remain in chicken on grill.)
- Grill chicken 1 hour 15 min. or until chicken is done (165ºF), monitoring for consistent grill temperature. Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 40 g
HONEY LIME MESQUITE CHICKEN RECIPE
Provided by á-170456
Number Of Ingredients 5
Steps:
- Combine Mesquite Marinade with lime juice, oil and honey in a self-closing plastic bag or shallow dish. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer for extra flavor. Lightly grease grill rack. Remove chicken from marinade. Discard remaining marinade. Grill chicken until done, turning occasionally. This recipe yields 6 servings. Nutritional Info Per serving: About 430 Calories, Fat 32g, Protein 28g, Carbohydrate 6g, Cholesterol 113mg, Sodium 770mg.
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