Marinated Grilled Chicken (2) Collection
 

Pollo Diablo
Tandoori-Style Chicken


>I have a new propane grill. Now I need a recipe for a yummy marinated
>grilled chicken. I am thinking of something I can marinate in a ziploc
>bag during the day and grill when I get home from work. Thanks

These recipes are both from Weber's Big Book of Grilling--one of my
favorite barbecue cookbooks. Both are good for starting in the
morning and leaving in the refrigerator, or a picnic cooler, until
you're ready to grill.


Pollo Diablo

3 Tbsp extra-virgin olive oil
3 Tbsp fresh orange juice
3 Tbsp fresh lemon juice
2 Tbsp fresh rosemary, finely chopped
1 Tbsp minced garlic
1 Tbsp crushed red pepper flakes
2 tsp. kosher salt
3-4 pounds chicken parts (I use skinless, boneless breasts)

Whisk together the marinade in a small bowl. Rinse the chicken parts
and pat dry with a paper towel. Put the chicken in a Ziplock bag and
pour in the marinade. Seal, turn the bag to distribute the marinade,
and place the bag in a bowl. Refrigerate for 4-6 hours or longer,
turning occasionally.

Shake off the excess marinade from the chicken. Grill the chicken,
skin-side up, over indirect high heat until the juices run clear and
the temperature reads 165 degrees F. at the thickest part (about
35-50 minutes).


Tandoori-Style Chicken

1 cup plain yogurt
1 Tbsp grated fresh ginger
2 tsp. minced garlic
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. ground cloves
3-4 pounds chicken parts (I use skinless, boneless breasts)

Whisk together the marinade in a small bowl. Rinse the chicken parts
and pat dry with a paper towel. Put the chicken in a Ziplock bag and
pour in the marinade. Seal, turn the bag to distribute the marinade,
and place the bag in a bowl. Refrigerate for 6-8 hours, turning
occasionally.

Shake off the excess marinade from the chicken. Grill the chicken,
skin-side up, over indirect medium heat until the juices run clear
and the temperature reads 165 degrees F. at the thickest part (about
35-50 minutes).

--

Mary McGhee



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