Whether you're grilling for a crowd or just a family dinner, you can't go wrong with grilled chicken. Grilled to perfection and enhanced by a smoky sauce, a flavor-boosting brine, or an inspired marinade or glaze, you've made a proven crowd-pleaser even more so.
Grilled Thai Chicken Breasts with Herb-Lemongrass Crust
Beer-Brined Butterflied Chicken
Five-# Grilled Chicken with Hoisin-Maple Glaze
Fastest Barbecued Chicken
Grilled Thai Chicken Breasts with Herb-Lemongrass Crust
by Tony Rosenfeld
Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.
Serves 12
1-1/2 cups chopped fresh cilantro (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)
12 fresh basil leaves
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
3 cloves garlic, minced
1-1/2 Tbs. kosher salt
2 tsp. packed light brown sugar
1-1/2 tsp. freshly ground black pepper
3/4 tsp. ground coriander
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
2 limes, cut into wedges for serving
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Beer-Brined Butterflied Chicken
by Elizabeth Karmel
Butterflying is the secret to this juicy, flavorful, and quick-cooking chicken dish.
Serves 4
1 3-1/2- to 4-lb. chicken (I prefer organic)
3/4 cup plus 1/2 tsp. kosher salt
3/4 cup plus 1/2 tsp. packed dark brown sugar
1 Tbs. plus 1/4 tsp. freshly ground coarse black pepper
6 bay leaves, crumbled
2 12-oz. cans or bottles cold lager beer (like Budweiser)
1 tsp. smoked sweet Spanish paprika (pimentón)
1/2 tsp. ground cumin
1/4 tsp. celery salt
1/4 tsp. chili powder
Large pinch dried oregano, crushed
Pinch cayenne
2 Tbs. extra-virgin olive oil
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Five-# Grilled Chicken with Hoisin-Maple Glaze
by Bruce Aidells
Chinese cooks have used five-# powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, #, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.
Serves 4 to 6
2 Tbs. dark brown sugar
1 Tbs. sweet Hungarian paprika
1 Tbs. minced fresh garlic (about 3 large cloves)
2-1/2 tsp. Chinese five-# powder
1 tsp. ground fennel seed
1 tsp. dry mustard
Kosher salt and freshly ground black pepper
3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
1/4 cup hoisin sauce
2 Tbs. pure maple syrup
1 Tbs. soy sauce
1 Tbs. honey
2 tsp. Asian sesame oil
2 tsp. minced fresh ginger
1/4 cup peanut or canola oil
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Fastest Barbecued Chicken
by Susie Middleton
This is easy fare for informal outdoor gatherings. You can make the rub and the sauce up to a day in advance.
Serves four.
6 Tbs. dark brown sugar
1 Tbs. chile powder
2 tsp. dry mustard
Kosher salt
8 skinless, boneless chicken thighs, rinsed and patted dry
3/4 cup tomato ketchup
1/4 cup low-salt soy sauce
1/4 cup cider vinegar
1 Tbs. Dijon mustard
1/2 tsp. Chipotle Tabasco or other chipotle hot sauce; more to taste
Quickest Slaw (optional; see below)
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