Cornell Chicken Recipe

Ingredients:

• 2 cups cider vinegar
• 1 cup vegetable oil
• 1 egg
• 3 tablespoons salt
• 1 tablespoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

Directions:

• Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
• Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
• Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

Not Your Average Grilled Chicken Recipe

Ingredients:

• 1 (3 pound) whole chicken
• 3/4 cup sour cream
• 1/4 cup diced red onion
• 2 cloves garlic, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill weed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions:

• To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it's 'butterflied.'
• Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
• Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.
• Lightly brush the chicken with olive oil, and season with salt and pepper.
• Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.

Asian Grilled Chicken Recipe

Ingredients:

• 1 3/4 cups Swanson® Chicken Broth
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper
• 4 skinless, boneless chicken breasts

Directions:

• Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
• Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
• Heat remaining marinade to a boil and serve with chicken.

Memorial Day Best BBQ Chicken Ever! Recipe

Ingredients:

• 1/2 cup Worcestershire sauce
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 2 1/2 tablespoons brown sugar
• 1 1/2 tablespoons ketchup
• 6 skinless, boneless chicken breast halves

Directions:

• In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.
• Heat an outdoor grill for medium heat, and lightly oil grate.
• Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.

Grilled Chicken with Fresh Mango Salsa Recipe

Ingredients:

• 4 boneless, skinless chicken breast halves
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 1 (1/2 inch) piece fresh ginger root, minced
• 2 mangos - peeled, seeded, and diced
• 2 tablespoons cider vinegar
• 1 teaspoon white wine
• 1/4 cup chopped fresh cilantro

Directions:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.
• Heat oil in a medium skillet over medium heat, and saute garlic for about 1 minute. Mix in ginger and mangos, and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.

Chile Basil Sesame Chicken Recipe

Ingredients:

• 1/2 cup light soy sauce
• 1/2 cup low-sodium, low-fat chicken broth
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 2 teaspoons toasted sesame seeds
• 2 whole dried chile peppers, cut in half
• 1/4 cup chopped fresh basil
• 1 pound skinless, boneless chicken breasts

Directions:

• To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
• Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
• Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.

Tipsy Chicken Recipe

Ingredients:

• 6 cups water
• 2 cups beer
• 1/8 cup salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (3 pound) whole chicken
• hickory or mesquite wood chips
• 2 tablespoons ground cumin
• 2 tablespoons curry powder
• 2 tablespoons chili powder, divided
• 1 tablespoon pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Directions:

• Combine brine ingredients - water, beer, 1/8 cup salt, garlic powder, and onion powder - in a large container, one that is large enough to hold the brine and the chicken. Soak whole chicken in brine for 1 hour.
• Soak wood chips in water for 1 hour.
• Preheat grill for indirect cooking method. Place wood chips over coals when ready to cook.
• In a small bowl, combine cumin, curry, chili powder, pepper, 1 teaspoon salt, paprika, and cayenne pepper. Rub chicken inside and out with spice mixture.
• Place chicken on grill, breast side down. Close lid, and cook for 30 minutes. Turn over, and cook for an additional 25 minutes, or until juices run clear and temperature is 185 degrees in the thickest part of the chicken. Keep the lid closed while cooking for even cooking, and to get more of that smoky flavor.

Tangy Hawaiian Chicken Recipe

Ingredients:

• 1 (8 ounce) can pineapple tidbits with juice
• 1 cup soy sauce
• 1 teaspoon onion powder
• 2 tablespoons white sugar
• 1/4 cup lemon juice
• 2 tablespoons barbeque sauce
• 1/2 teaspoon curry powder
• 4 boneless, skinless chicken breast halves
• salt and pepper to taste
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 1/2 cups uncooked white rice
• 4 cups water

Directions:

• In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
• Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
• Serve the chicken on a bed of rice with the sauce covering it, or to the side.

Papa's Vinegar Chicken Recipe

Ingredients:

• 1/2 cup margarine
• 5 cups apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup salt
• 4 bone-in chicken breast halves, with skin

Directions:

• Bring the margarine, apple cider vinegar, Worcestershire sauce, and salt to a boil in a saucepan over medium-high heat. Stir until salt has dissolved, and add the chicken breast halves. Return to a boil, reduce heat to a simmer, and cook until the chicken is tender and no longer pink inside, about 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill the chicken breasts on the preheated grill until the skin is browned, lightly charred in spots, and shows good grill marks, about 5 minutes per side.

Grilled Stuffed Chicken Thighs Recipe

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1 (6 ounce) can lump crabmeat, drained
• 2 tablespoons dry sherry
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 2 1/2 cups white bread cubes
• 1 1/2 tablespoons minced garlic
• 6 boneless chicken thighs, with skin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder

Directions:

• Heat vegetable oil in a large skillet over medium heat. Add the celery and onion; cook and stir until soft, about 5 minutes. Remove from heat, and season with poultry seasoning and pepper. Stir in the crabmeat, sherry, and bread cubes until everything is well blended.
• Preheat a grill for medium heat.
• Lay the chicken thighs out skin side down on a clean surface. Spread an even layer of the crab mixture onto each one. Roll up chicken and secure with toothpicks.
• Place the stuffed thighs seam side down onto the grill, and season with garlic salt and onion powder. Cover, and cook for 20 to 30 minutes, turning occasionally for even cooking. Chicken is done when juices run clear when pierced with a fork.