Best Tammys Mesquite Grilled Chicken Dinner Recipes

Mesquite Grilled Chicken image

Provided by Jodi

Time 39m

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup brown sugar
2 teaspoons mesquite-flavored liquid smoke
1 teaspoon Worcestershire sauce
4 garlic cloves, minced
Zest and juice of 1 small lemon
2 teaspoons kosher salt
1 teaspoon pepper
4 to 5 boneless, skinless chicken breasts

Steps:

In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
Slice it up and enjoy it.

Honey Lime Mesquite Chicken image

Provided by McCormick Kitchens

Time 47m

Yield 6 serving(s)

Number Of Ingredients 5

1 (1 ounce) package McCormick® Grill Mates® Mesquite Marinade
1 lime, juiced
1/4 cup oil
1 tablespoon honey
2 lbs chicken parts or 2 lbs boneless chicken breasts

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

Tammy's Mesquite Grilled Chicken Dinner image

Provided by Tammy Brownlow

Categories Rice Sides

Time 50m

Number Of Ingredients 27

FOR CHICKEN:
1 pkg mccormick grill mates seasoning marinade mesquite flavor
1/4 c vegetable oil
1/4 c water
4 boneless, skinless chicken breast
8 slice bacon cooked
2 haas avacados, peeled and sliced thin
1 c shredded mild cheddar cheese
FOR RELISH:
1/2 onion, small diced
4 medium tomatoes, seeded and diced
1/2 poblano pepper, seeded and diced
handful of cilantro leaves roughly chopped
1/2 mango, peeled and diced
1/4 tsp garlic powder
1/8 tsp cumin powder
juice from 1/2 lime
FOR RED BEANS AND RICE
2 c cooked red beans, i make my own but drained canned beans will work
1/4 c white long grained rice
1 Tbsp vegetable oil
1/2 small onion, diced
1/2 poblano, seeded and diced
1 chicken bouillon cube
1/8 tsp cumin, or more to taste
1/8 tsp garlic powder, or more to taste
fresh ground pepper to taste

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!