|You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs.|
You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs. De-boning thighs can be a real pain, especially if the knife slips. So use boneless, skinless thighs and/or breasts. You will need bacon slices, a can of Ortega whole chilies, toothpicks, and your chicken pieces. You can up the ante on this one with a jalapeno or habanero pepper at your own risk, but first remove the seeds.
- Wash and pat dry the chicken pieces.
- Rub each with a small quantity of Green Mountain “South of the Border” Spice Rub.
- Place a chili on each of the chicken pieces.
- Wrap each of them up in a piece of bacon and spike in place with a toothpick. I’ve heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome) and somehow word of this would have gotten out. So use them – they are a lot stouter than the regular ones, and they’re much easier to find when you drop yours on the ground!
- You’ve thought ahead on this one and already have your grill going and stabilized at 275°C.
- Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you’ve skimped again and bought bacon so thin you can shave with it.
|Some of the best chicken you’ve ever had.|
Put 1/4 cup kosher salt in about a gallon of water in a large pot and stir until dissolved.
Thoroughly wash and rinse a whole chicken, removing the giblets.
Immerse the chicken in the salt water, making sure the water covers it completely and refrigerate for about 3 hours.
Melt two tablespoons of butter and stir it into 2 tablespoons of vegetable oil. Rub the entire chicken, inside and out, with this liquid.
Sprinkle generous amounts of garlic salt and black pepper on the outside of the chicken and in the cavity.
Empty about one-half of the beer from a can. Warm beer works best.
Add one shot of tequila to the can of beer. (OPTIONAL)
Place the chicken on the beer can, inserting the can into the cavity. The chicken should stand up on the can by itself.
Set the grill to about 325°. Wait until the temperature stabilizes.
Cook for 2 hours 15 minutes or until done. Chicken is done when leg moves freely in socket.
Chicken As Good As It Gets
|This entry won our 2009 Great Grilling Contest. Many thanks to John DeKruyter for this excellent, well-thought-out recipe.|
4 boneless, skinless chicken breasts
- ½ cup Canola Oil
- ¼ cup Bragg Liquid Amino (or soy sauce)
- 3 tablespoons Worcestershire sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons dry mustard
- 1 teaspoon black pepper
- 3 cloves of garlic, minced
- 1 teaspoon finely minced fresh parsley
- ½ teaspoon ginger
Mix the liquids thoroughly in a large bowl, and then stir in the dry ingredients. Pour into a one-gallon Zip-Loc bag and refrigerate for several hours, massaging the chicken several times to mix ingredients.
Grill at 320 for 25-35 minutes or until done, turning halfway through.
Citrus Herb Grilled Chicken
|Just an all around great meal. Try our chicken recipe on your Green Mountain pellet grill today!|
4 chicken breasts
- Juice of 3 lemons
- 1 bunch of fresh cilantro, chopped
- 5 cloves of garlic, minced
- 1 medium Red Onion, minced
- 1 tablespoon fresh cracked Black Pepper
- 1 teaspoon kosher salt
- 1/4 cup Extra Virgin Olive Oil
- Rinse and dry the Chicken breasts.
- Add Marinade ingredients together.
- Add Chicken to Marinade and put in the refrigerator for 2 – 4 hours.
- Set the grill to about 325°.
- When the grill reaches temperature add the Chicken breasts directly from the marinade to the hot grill.
- Grill each side of the chicken breast for 8 minutes; make sure they are not pink in the middle after cooking.
Serve this savory grilled chicken dish with a side of Long Grain Rice and green beans for a healthy, balanced meal.
|If you need to improvise a snack for hungry kids or a party, this is a great candidate. Buy the bags of frozen wings or drumettes available at warehouse groceries for the best value.|
If you need to improvise a snack for hungry kids or a party, this is a great candidate. Buy the bags of frozen wings or drumettes available at warehouse groceries for the best value.
Marinate in soy sauce, garlic, Tabasco, and brown sugar for at least two hours.
Grill at 275-325°F (135-163°C) for 45-60 minutes. If you want char, baste frequently with GMG Cherry Chipotle BBQ Sauce. Be sure to eat these dipped in my “S.O.S.S.”!
|This one’s easy, and if you know any Kentucky colonels, they might just be a little envious.|
This one’s easy, and if you know any Kentucky colonels, they might just be a little envious.
- 1 cut-up frying chicken
- 1 cube butter
- 1/3 cup evaporated milk
- 1 egg
- 3/4 cup flour
- 1 tablespoon paprika (this helps brown the chicken)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
Beat egg in small bowl. Add evaporated milk and stir thoroughly.
Mix flour, paprika, baking powder, salts, and pepper in a bowl.
Use a small bowl to melt butter in microwave and then pour into shallow metal baking pan large enough to hold the chicken pieces.
Dip chicken pieces in egg/milk mixture and then roll in flour mix. Place into metal baking pan.
Set the grill to 375° and wait until this temperature stabilizes. Cook the chicken for 25 minutes. Then, reduce the heat to 325°, turn the chicken pieces over, and cook for 30 more minutes or until done.
Cornish Game Hens Stuffed With Long Grain and Wild Rice
This is an easy cook, so you can do it even if you’re feeling a bit petulant. It presents well, tastes great, and will earn accolades from your diners. I make this for Tina frequently just so that I can hear her rave about it. Or sometimes, she fixes it for me, which just goes to show you that even a woman can operate a Green Mountain grill! Grilled asparagus accompanies well.
- Thaw your birds overnight or longer in the refrigerator, or in cold water for several hours.
- Prepare one box of Uncle Ben’s Long Grain & Wild Rice for each 3 birds you plan to cook. Let the rice cool to room temperature.
- Wash the hens thoroughly, inside and out, and pat dry with paper towels.
- Spread a small amount of olive oil on the hens, especially in the cavity.
- Rub inside and out with a generous amount of Green Mountain Poultry Rub.
- Turn the grill on to 320 °. (it will default to that temperature automatically.)
- Stuff the cavity of each bird with your rice mixture.
- When your grill’s temperature stabilizes, put the hens inside, directly on the grate, with the breasts up (wings down).
- Cook for about 90 minutes or until leg moves freely in socket and skin is golden brown.