Best My Favorite Grilled Chicken Ever Recipes

MY FAVORITE GRILLED CHICKEN EVER

My Favorite Grilled Chicken Ever image

Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.

Provided by stylingmom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 9h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups white distilled vinegar
2 cups water
2 sticks butter
4 tablespoons Worcestershire sauce
4 tablespoons garlic salt
2 tablespoons ground black pepper
1 tablespoon white sugar
2 teaspoons minced garlic
2 (8 ounce) bone-in chicken breasts
4 chicken leg quarters

Steps:

Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g

THE BEST DAMN GRILLED CHICKEN I EVER ATE RECIPE

The Best Damn Grilled Chicken I Ever Ate Recipe image

Provided by á-170456

Number Of Ingredients 22

Ingredients

2 tablespoons salt
2 tablespoons sugar
1 tablespoon soy sauce plus
1 1/2 teaspoons soy sauce
1 tablespoon onion powder plus
1 teaspoon onion powder
1 tablespoon ground ginger plus
3/4 teaspoon ground ginger
1 tablespoon garlic powder
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/2 teaspoons freshly-ground white pepper
1 1/4 teaspoons ground cardamom
1 1/4 teaspoons cinnamon
1 1/4 teaspoons nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon freshly-ground black pepper
3/4 teaspoon ground habanero chile peppers
4 bay leaves
1 chicken - (3 to 4 lbs) cut up
4 tablespoons unsalted butter

Steps:

Make a paste of the first 17 spice ingredients (salt through bay leaves) in a large bowl or zip-lock bag. Place the chicken pieces in the bowl and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap and refrigerate 6 to 8 hours. When ready to cook, light the coals or prepare the grill. Bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off of the chicken, combine it with any paste remaining in the bowl and stir in into the butter. Place the large pieces of the chicken on the hottest spot on the grill and the smaller pieces on the less hot section and cook, turning the pieces and basting several times with the butter paste mixture, until done. This recipe yields 4 servings.