GRILLED MEDITTERANEAN LEMON-GARLIC CHICKEN

This is my go-to chicken recipe, especially for cookouts.  Used for over 40 years, it’s a tested crowd pleaser, and it’s great hot or cold.  When we lived in semi-rural Long Valley, New Jersey, we had cookouts several times a year, and this dish was always on the menu.  If we left it off, guests would be very disappointed. 

(TIP:  If you like to make things ahead, you can combine the marinade and chicken pieces in freezer bags up to a month ahead of your event and simply thaw the bag(s) overnight in the fridge.)


The lemon flavor that infuses the chicken is from the natural oils in the lemon rind.   It not only adds amazing flavor to the chicken, it also tenderizes it.   You can either slice the rinds thinly, or you can finely grate the zest.  Either way, you’ll have the best chicken you ever ate.

Grilled Meditteranean Lemon-Garlic Chicken Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 3 garlic cloves, finely grated or minced (about 1-1/2 tsp.) 1-1/2 tsp. dried Mediterranean oregano, crushed 1 tsp. dried basil, crushed 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lemon juice 2 lemons, halved then sliced into thin strips (or grated zest and juice from 2 lemons) 2 tsp. fine sea salt or Diamond kosher salt 1/2 tsp. black pepper 1 whole frying chicken, about 3 to 3-1/2 lbs., cut in half, backbones removed for soup In resealable plastic freezer bag, combine garlic, oregano, basil, oil, juice and lemon strips or zest.  Sprinkle chicken halves with salt and pepper on both sides, rubbing into chicken.  Place chicken into bag with marinade; seal bag.  Marinate several hours (overnight for best flavor). You can also freeze the bag for up to a month, then thaw overnight in fridge. Heat gas grill to hot (400-425F).  (If your grill has more than one burner, try turning one burner off, or at least on the lowest heat.)  After desired temperature is maintained for 5 minutes, remove chicken from marinade, discarding bag and marinade.  Place chicken on turned-off burner grate, skin-side up, and grill it with the cover closed.  If the burner is turned off and none of the chicken is over a lit burner, you can just check it periodically to be sure it’s cooking properly.  (If you only have one burner, then start the chicken on 400-425 for about 5-10 minutes, then lower temperature to 325-350 and continue cooking,  while rotating chicken to prevent burning.  Always cook with skin side up – do not turn the chicken over.)   Grill for 30-45 minutes, or till thermometer registers 165F and juices run clear.  Let chicken rest for 5-10 minutes before serving.  (TIP:  Place chicken on a platter in a closed, turned-off oven.) Yield:  4-6 servings

GRILLED CHICKEN WITH SPICY BALSAMIC CHERRY GLAZE

Sometimes having to use up pantry items can be a good thing.  As in the case of this cherry-glazed grilled chicken.  When Harris Teeter Traders’ Michigan Red Tart Cherry Old Fashioned Preserves went on sale, I couldn’t wait to buy some.  Then it got lost in my pantry and I forgot about it.  Thankfully, I found it before the expiration date and was able to make this fabulous sweet-hot fruity glaze.  It was delicious on brined, grilled, bone-in chicken breasts.  Admittedly, this is a bit of work, but it’s special enough for company, and the glaze can be made days ahead, making short work on the day of grilling.

P. S. This glaze is also fabulous on grilled pork chops!

Grilled Chicken with Spicy Balsamic Cherry Glaze (for two) Rating:  10 out of 10 Click for PRINTABLE PAGE

Spicy Balsamic Cherry Glaze (use for chicken or pork) 1/2 cup good-quality tart cherry preserves 2 Tbsp. balsamic vinegar 2 tsp. mild honey 1-1/2 tsp. grated fresh ginger 1/4 tsp. fine Grey Salt (or kosher salt) Big pinch cayenne pepper (up to 1/8 tsp. if you like it hot) In small saucepan, heat all ingredients over medium.  Bring to boil, reduce heat to high simmer and continue to cook till slightly reduced, about 8-10 minutes.  Brine for Bone-In Chicken Breasts 1-1/2 cups water 2 Tbsp. Morton coarse kosher salt 2 Tbsp. light brown sugar 2 sprigs fresh thyme 1/4 tsp. coarse ground pepper 1/2 tsp. whole cloves 12 oz. can frozen apple juice concentrate 2 Tbsp. low-sodium soy sauce 1 cup ice cubes 2 bone-in chicken breasts, preferably organic, no salt solution added In 3-quart saucepan, combine water, salt, sugar, thyme, pepper and cloves.  Bring to a boil; cook 2-3 minutes; off heat.  Stir in juice and ice; cool thoroughly.  Add chicken; cover; refrigerate 2 hours or up to overnight.  (Note:  if you use regular store-brand or Perdue chicken, skip the brining, as they've already done it.) To Cook and Serve Rinse  chicken thoroughly under cool running water and drain on paper towels.  Pat dry.  Lightly brush with 2 Tbsp. olive oil and 1/2 tsp. black pepper.  Grill chicken on a 400-425F grill over a  turned-off burner (using the grill like an oven) till juices run clear, about 30-35 minutes, or till a meat thermometer registers 165F.  Remove about 3 Tbsp. glaze to small cup and use to brush chicken during last 10 minutes.  Let chicken rest for 10 minutes before slicing.  Serve remaining glaze in a small bowl to accompany chicken.  Any leftover chicken makes great chicken salad or sandwich the next day. Yield:  2 servings

DELECTABLE MARINATED CHICKEN

As we are all told, white meat is better for you and dark meat contains too much fat. Consequently, most feel that chicken thighs are too fatty to eat on a regular basis.  While it is true that chicken thighs contain twice the amount of fat of boneless, skinless breasts, it is only at a mere 11 grams of fat per 4-ounce serving. That is less than you will find in the same size serving of beef, lamb or pork.

The calories and cholesterol in skinless chicken thighs weigh in at 232 calories and 105 milligrams cholesterol per serving.  There is not much difference in the breast meat. It weighs in at 196 calories and 96 milligrams of cholesterol per serving. If you are one who gave up the dark meat of chicken thighs, take heart! You can include them in your diet again -- guilt free.

Buy skinless, boneless thighs and use this excellent recipe for grilling them.  The flavors of this marinade are perfectly balanced and make for really delectable chicken.  There’s just enough sweet, just enough hot, just enough soy.  This is in my regular rotation.

Delectable Marinated Chicken Adapted from allrecipes.com Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1 Tbsp. Worcestershire sauce 1 Tbsp. low-sodium soy sauce 1 Tbsp. teriyaki sauce 1-1/2 tsp. molasses 1-1/2 tsp. sesame seeds 1-1/2 tsp. brown sugar 1/2 tsp. hot paprika 1-1/2 tsp. minced garlic 1/8 tsp. sea salt or kosher salt 2 big pinches black pepper 2 Tbsp. vegetable or olive oil 4 boneless, skinless chicken thighs In a resealable plastic bag, combine Worcestershire sauce, soy sauce, teriyaki sauce and molasses.  Seal bag and massage till molasses has dissolved.  Add  sesame seeds, brown sugar, paprika, garlic, salt, pepper and oil; mix well.  Add chicken thighs.  Seal bag and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.  Clean and oil grill grates.  Heat grill to 375-400F.   Place chicken on grill (preferably over indirect heat) and cook to an internal temperature of 165F, or till flesh is firm and opaque and no blood remains, about 12 minutes per side if thighs are left rolled up.  If you roll them out flat, cooking time is considerably less.  Discard any remaining marinade.   Yield:  2 servings (2 thighs per person) Double recipe for 4 servings.

TYLER FLORENCE’S ULTIMATE BARBECUED CHICKEN, ADAPTED

Who doesn’t love Tyler Florence? A real hunk of a man, and he cooks, too. Some of his recipes are good, and some are too over the top for me with too many flavors. But, when I saw him make “the ultimate barbecued chicken” on one of his recent shows, I was interested. First, he brined the chicken while he made a fast and easy basting sauce, then he grilled the chicken, transferred it to the oven and basted with the sauce at the end of the cooking time.

Hubby and I are not fans of icky sweet BBQ sauce, so I reduced the sugar slightly in the sauce and subbed frozen apple juice concentrate for the brown sugar in the brine. I also eliminated the bacon, subbed sweet paprika for smoked, and added chipotle chile pepper to bring back some smokiness and water to thin the sauce. The changes must have worked, because we loved this dish! The sauce had just the right amount of smoky sweetness for us. The chicken was moist and tender and full of flavor. If you want Tyler’s original recipe, you can find it on The Food Network's website. Below is my adapted version. Bon appetit!

Tyler Florence’s Ultimate Barbecued Chicken, Adapted Rating: 8 out of 10 Printable Recipe INGREDIENTS: Brine: 3 cups water 1 Tbsp. coarse sea salt (or kosher salt, if preferred) 1/4 cup frozen apple juice concentrate 1 garlic clove, smashed or crushed 2 sprigs fresh thyme 4 whole chicken legs with thighs, bone in, skin on Barbecue Sauce: 1 Tbsp. Smart Balance buttery spread or olive oil 1/2 cup chopped onion 1 tsp. garlic, grated or chopped 1 cup ketchup 1 Tbsp. molasses 1 tsp. red wine vinegar 1-1/2 tsp. wet mustard 1/2 tsp. ground cumin 1/2 tsp. sweet paprika 1/8 tsp. black pepper 1/ tsp. ground chipotle chile pepper 3/4 cup water For the brine, combine all ingredients except chicken in a 2-gallon resealable plastic bag. Massage to distribute. Add chicken; close bag; refrigerate 1/2 hour or up to 2 hours to allow salt and seasonings to penetrate chicken. (I brined for 2 hours.) Meanwhile, make the sauce: In a 2-quart heavy pot, using medium heat, saute the onion and garlic in 1 Tbsp. Smart Balance. Add remaining ingredients; stir; reduce heat to low. Cook slowly for 20 minutes to meld flavors. Reserve 1/2 cup of sauce for basting (or more if you are a sauce hound); place remaining sauce in a bowl or jar to serve at the table or use for future BBQ. Take chicken out of brine; pat it dry on paper towels. Arrange chicken on preheated (375-400F) grill. Cook for about 25 minutes, turning once midway. Baste with sauce on one side, cook about 5 minutes; repeat on other side. Be sure chicken is cooked all the way through by cutting into the thickest part of the thigh – if no blood, chicken should be done. Yield: 4 servings

MARMALADE CHILI WINGS

Last Thanksgiving, I was given a jar of tangerine marmalade, and it's been nagging at me to do something with it. I don't eat toast or other breads with jam, so that wasn't an option. No, I had to cook something with it. But what?
I decided to try it as a glaze for chicken wings, but wanted the wings to have some heat. So I sprinkled them with a chile mix before grilling them, then finished them off with the marmalade glaze during the last 10 minutes. And they were delicious. Guy liked them too. The bitter-sweet taste of the marmalade goes really well with the chile rub. The wings have a touch of sweetness and a touch of heat, just enough of both. Since I have most of the jar of marmalade left, it looks like we'll be having chicken wings a lot.

Marmalade Chili Wings
Source: Judy's Kitchen
Rating: 9 out of 10

INGREDIENTS: 8 chicken wings
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. chipotle chile powder
1 tsp. smoked paprika
1/2 tsp. Mexican oregano
1/4 tsp. ground coriander
1/8 tsp. ground red pepper or cayenne
1/4 cup marmalade
2 Tbsp. frozen orange juice concentrate, thawed
3 Tbsp. water or chicken broth

Rinse chicken well under cold running water; pat dry with paper towels. Place chicken on tray or pan. Combine spices in cup; sprinkle over chicken.

Cover and refrigerate till ready to cook. Preheat gas or charcoal grill to medium hot (400-425F). Place chicken on grill, preferably over indirect heat, and cook about 20 minutes, or till almost done. In small bowl, stir together marmalade, orange juice concentrate and water; brush mixture over chicken, turning to coat both sides. Grill 5-10 minutes longer or till chicken is nicely browned and juices run clear when pierced with a fork or knife.