Best Sherry Grilled Chicken Recipes

SHERRY GRILLED CHICKEN

Sherry Grilled Chicken image

This is a little bit different than your usual BBQ/grilled chicken--the sauce is tasty, but optional! Cooking time includes time for marinade.

Provided by Dwynnie

Categories Chicken Breast

Time P1DT1h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts, bone in and skin on
salt, to taste
ground pepper, to taste
1 cup dry sherry
1/2 cup lemon juice
1/2 cup honey
1 teaspoon garlic salt
2 tablespoons mustard seeds
1/4 cup sherry wine vinegar
3 tablespoons brown sugar
1/4 cup Dijon mustard
3 tablespoons honey
2 tablespoons ketchup
2 tablespoons molasses
1 tablespoon lemon juice
1/4 teaspoon hot sauce

Steps:

Mix marinade ingredients together.
Marinate chicken breasts for 24 hours, turning fairly often.
Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
Season chicken with salt and pepper, to taste.
Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
While the chicken is cooking, combine the sauce ingredients and cook over low heat.
Enjoy!

Nutrition Facts : Calories 795.2, Fat 15.6, SaturatedFat 4, Cholesterol 92.8, Sodium 383.1, Carbohydrate 81.5, Fiber 1.6, Sugar 68.9, Protein 32.9

GRILLED CHICKEN HASH WITH TABASCO AND SHERRY

GRILLED CHICKEN HASH WITH TABASCO AND SHERRY image

Categories Chicken Pepper Kid-Friendly Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 boneless, skin-on chicken breasts
A grill seasoning mix, your choice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups warm milk
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/2 cup cream, heavy or half and half
1/4 cup dry sherry
1 large red bell pepper, seeded and finely diced

Steps:

Light a gas or charcoal grill and bring heat to medium-high. Sprinkle chicken breasts on both sides with grill seasoning mix and place, skin side down, on grill. Cook without disturbing 3 to 4 minutes, turn and grill until no pink juices show when meat is pierced, about 3 to 4 minutes longer. Set aside on a chopping board until cool enough to handle comfortably; cut into 1/2-inch dice and set aside. In a heavy saucepan melt butter over medium heat, stir in flour and cook, stirring, until mixture is thickened. Add pepper, salt, Tabasco to taste and Worcestershire sauce. Stir in Parmesan, and mix well. Add cream and whisk until fluffy. Mix in sherry and bring to a simmer again over low heat. Add red pepper and chicken, bring to a simmer and remove from heat. Set aside, uncovered. Serve when slightly warm or at room temperature.

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