Honey Lemon Grilled Chicken Recipe

Honey Lemon Grilled Chicken Recipe

Ingredients

• Zest of 1 lemon
• 1/4 Cup Lemon Juice
• 1/3 Cup Honey
• 1/4-1/3 Cup Fresh Basil, Chiffonade
• 6 Boneless Chicken Thighs

• Whisk together the honey, zest and lemon juice. Reserve a few tablespoons in a separate bowl.
• Place the chicken and marinade in a dish and cover. Refrigerate for 1-6 hours.
• Heat the grill to medium high heat and add the chicken. Cook for 4-6 minutes and flip. Baste with extra marinade and cook an additional 4-6 minutes depending on thickness. Remove from the grill and tent with foil for 3-5 minutes to allow juices to redistribute.
• Sprinkle with fresh basil and enjoy!

Best BBQ Chicken

Best BBQ Chicken
Everyday Food (July/August 2008)

Serves 4
Prep time: 5 Minutes
Total Time: 35 Minutes

vegetable oil, for grates
2 tablespoons paprika
2 tablespoons chili powder
coarse salt & ground pepper
1 chicken (about 3 pounds) cut into 10 pieces
2 cups Simple Barbecue Sauce (see below)

1. Heat grill to medium. Lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in small bowl for serving. Keep remaining sauce in another bowl for basting.

2. Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.

Best BBQ Chicken

Best BBQ Chicken
Everyday Food (July/August 2008)

Serves 4
Prep time: 5 Minutes
Total Time: 35 Minutes

vegetable oil, for grates
2 tablespoons paprika
2 tablespoons chili powder
coarse salt & ground pepper
1 chicken (about 3 pounds) cut into 10 pieces
2 cups Simple Barbecue Sauce (see below)

1. Heat grill to medium. Lightly oil grates. In a small bowl, combine paprika, chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle spice rub all over chicken. Reserve 1 cup barbecue sauce in small bowl for serving. Keep remaining sauce in another bowl for basting.

2. Grill chicken, turning often, until cooked through, 15 to 20 minutes (if browning too quickly, move to cooler part of grill). During final 5 minutes of cooking, baste chicken with barbecue sauce. Serve chicken with reserved sauce.

Emeril's Caribbean Chicken

Emeril's Caribbean Chicken
Martha Stewart

Prep: 20 minutes Total: 1 hour plus marinating

Sweet spices and hot chiles give the flavor of the islands to this chicken dish.

Ingredients

Serves 4.

* 4 scallions, ends trimmed, cut into thirds
* 2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)
* 6 garlic cloves, peeled
* 3-inch piece fresh ginger, peeled
* 2 tablespoons fresh lime juice
* 2 tablespoons soy sauce
* 2 tablespoons light-brown sugar
* 1 tablespoon pumpkin-pie spice
* 1 teaspoon dried thyme
* 1 whole chicken (about 3 1/2 pounds), giblets and liver discarded
* Vegetable oil, for grates
* Coarse salt

Directions

1. In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
2. To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
3. Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.

EJ's Simple Ribs

EJ's Simple Ribs
Martha Stewart

Prep: 20 minutes Total: 4 hours

My son, EJ, loves these ribs, so I named them after him. I bake them with a spice rub, then baste them with sauce before they grill, and oh baby, are they moist and tender.

Ingredients

Serves 4.

* 2 1/2 teaspoons mustard powder
* 2 teaspoons sweet paprika
* 1 teaspoon celery salt
* 1 teaspoon onion powder
* 3/4 teaspoon red-pepper flakes
* 1/2 teaspoon garlic powder
* 1/4 teaspoon celery seed
* Coarse salt
* 2 slabs baby back ribs (about 2 pounds total)
* Vegetable oil, for grates
* Emeril's Rib Sauce


Directions

1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Notes: in time crunch, I will just use bbq sauce instead of making my own. These are tasty.

Tex-Mex Turkey Burgers with Zucchini Salad

Tex-Mex Turkey Burgers with Zucchini Salad
Martha Stewart

Prep: 30 minutes Total: 30 minutes

Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.

Ingredients

Serves 4.

* 2 tablespoons vegetable oil, such as safflower, plus more for grates
* 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
* 1/2 medium red onion, finely chopped
* 3 tablespoons fresh lime juice
* Coarse salt and ground pepper
* 1 1/2 pounds ground turkey (93 percent lean)
* 2 teaspoons chili powder
* 4 ounces pepper Jack cheese, thinly sliced
* 4 thick slices country bread, halved
* 1 avocado, halved, pitted, peeled, and thinly sliced
* Store-bought salsa, for topping (optional)


Directions

1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.