Grilling chicken can be as simple and hassle-free or as work intensive as you want to make it.
Grilled chicken is a delicious option for fast and easy dinners. Planning ahead can make even some of the more complicated dishes simple.
Basic Grilling Guidelines
- If you are cooking boneless chicken, as a general rule of thumb, allow 10-12 minutes for meat to cook over medium direct heat. Always cook until no longer pink in center and juices run clear. Flip ½ way through cooking.
- Chicken with bone-in should cook approximately 30-40 minutes, clear juice and no pink.
- Grill skin side down during last five minutes for crispier skin.
- Don’t pierce meat, as it will dry out and lose flavor.
Rub the right way
Using a rub can give instant flavor and a nice crust to boneless or bone-in chicken. Save money and make your own by combining the following ingredients:
For the rub:
- 1 tsp. dry mustard
- 1 tsp powdered onion
- 1 tsp. salt (sea, kosher, any)
- ½ tsp granulated garlic
- ½ tsp ground black pepper
- ½ tsp. cumin
- ½ tsp coriander
- ½ tsp paprika
- In a small bowl or plastic bag, combine the rub ingredients. Rubs are very forgiving, you can play with various dried herbs and spices to find your own signature mixture.
- To use rub, spray or coat chicken lightly with vegetable oil. Coat with rub and grill for recommended time for thickness and type of chicken. Rubbed meat will char, so watch careful that outside of meat doesn‘t get overcooked..
Two super-easy recipes that seem like you fussed:
Sweet and Sour Chicken Baby Spinach
Boneless chicken thighs are great for grilling; they’re inexpensive, taste great, absorb seasonings and cook fast.
Marinade 6 boneless, skinless chicken thighs in :
- 2 tbs. olive oil
- ¼ cup rice vinegar
- 1 tbs. soy sauce
- 1 tsp garlic
- 1 tsp. sugar or honey
- Place all ingredients in a re-sealable plastic bag and marinade all day, or even prepare the night before. Turn every so often to coat thoroughly.
- Use chicken right from bag, reserve marinade and place in skillet on stove. Heat over medium-to-high heat to boil for one minute, stirring, while chicken grills. Add 12 oz. fresh baby spinach to wilt, approximately 2-3 minutes. Remove with tongs and place spinach on serving platter. When chicken is thoroughly cooked, serve over spinach.
Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 full minute. Add the tomato and spinach leaves to the skillet and cook until the spinach is just wilted, 2 to 3 minutes, turning occasionally with tongs. Serve the warm spinach mixture under the chicken.
Chicken Packets
It’s in the bag: Another delicious and simple way to grill chicken
- Heavy aluminum foil, cut into big squares (approx. 10 inch by 10 inch) -one sheet per serving
- 4-6 ounces cut up chicken per serving (Use store bought tenders to make this recipe super easy!) For 4 servings, 1 ½ pound works well
- Cut up assorted vegetables, to taste (Onion, green pepper, tomatoes work well)
- Bottled Italian salad dressing
- Vegetable spray
- In bowl, mix together vegetables, chicken and enough salad dressing to coat lightly, ½ to ¾ cup-set aside.
- Use heavy aluminum foil to make individual serving packets. Lightly oil each sheet with spray and place cut up boneless chicken, chopped vegetables mixture on foil. Fold over to seal tightly.
- Grill approximately 30 minutes, turning once. Check meat to make sure cooked thoroughly. Put packets directly on plates, serve with rice or noodles.
Great ways to use grilled chicken:
- Serve sliced over tossed salad with a light dressing.
- Use sliced, grilled chicken breast to make deli sandwiches, garnish with lettuce, tomatoes onion and your favorite dressings.
- Make delicious roll-ups, using sliced grilled chicken, fresh basil leaves, garlic and a dressing.
- Healthy, quick and delicious chicken salad can be made with any leftover grilled chicken. Cut up meat and add mayonnaise, chopped apple, walnut, raisins, minced broccoli, or any combination that suits your palate.
