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Ah! 202 Yummy BBQ and Grilled Chicken Recipes

(Ah! 202 Yummy BBQ and Grilled Chicken Recipes - Volume 1)

Diana White

Copyright: Published in the United States by Diana White/ DIANA WHITE

Published on September, 11 2020

All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. DIANA WHITE does not control or direct users actions and is not responsible for the information or content shared, harm and/or actions of the book readers.

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Content

202 Awesome Bbq And Grilled Chicken Recipes

***

Aloha Chicken Burgers

Ingredients

• 2 skinless, boneless chicken breast halves
• 1/4 cup soy sauce
• 3 slices thick cut bacon
• 2 large hamburger buns, split
• 1 tablespoon softened butter
• 1/4 cup teriyaki sauce
• 2 slices Swiss cheese
• 2 tablespoons mayonnaise
• 2 slices pineapple
• 2 slices tomato
• 2 slices of iceberg lettuce

Direction

• Pour soy sauce in a plastic ziplock bag put the chicken breasts inside, zip up the bag and place it in the refrigerator to marinate for half an hour. Meanwhile, cook the bacon in a big, deep pan for 10 minutes on medium-high heat until brown all over. Flipping occasionally. Place the bacon on a plate with paper towel to drain then let it stand. Slather butter on the cut side of the hamburger buns.
• Preheat an outdoor grill on medium heat. Grease the grate lightly.
• Take the chicken out of the bag of soy sauce and throw away the excess marinade. Grill the chicken breasts on the prepared grill for 4-5 minutes each side until the insides are not pink, the juices are clear, and the outside part shows good grill marks. Once the breast is almost done, generously spread teriyaki sauce on each side of the chicken to finish grilling. Put a slice of Swiss cheese on each piece of chicken and place a lid on the pan to melt the cheese faster.
• As the chicken is being grilled, place the buns on the grill and toast for 2 minutes until grill lines appear then set aside.
• Make the sandwich by slathering mayonnaise on the grilled part of the bun then place the grilled chicken breast, 1 1/2 bacon slices, 1 slice each of pineapple, tomato, and lettuce on top of the bun. Finish with the remaining slice of grilled bun on top.

Nutrition Information

• Calories: 668 calories;
• Total Carbohydrate: 40.7
• Cholesterol: 129
• Protein: 45.8
• Total Fat: 35.4
• Sodium: 3972

Always A Winner Grilled Chicken

Ingredients

• 1 lime, juiced
• 1 tablespoon red wine vinegar
• 1/4 cup orange juice
• 1/2 cup white wine
• 1/4 cup honey
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon chipotle chile powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 3 tablespoons olive oil
• 6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

Direction

• In a bowl, whisk together honey, wine, orange juice, vinegar, and lime juice until the honey has dissolved. Add olive oil, cayenne, red pepper flakes, ginger, cumin, oregano, cinnamon, chili powder, paprika, garlic powder, onion powder, chipotle powder, pepper, and salt, whisk to combine. Put the chicken breasts into a plastic resealable bag and pour in the marinade, coating well. Marinate the chicken inside the refrigerator for a minimum of 30 minutes up to 2 days.
• Set the outdoor grill to a medium heat and oil the grate lightly.
• Take the chicken out of the marinade and shake off any excess, throw the leftover marinade away. Cook the chicken on the heated grill for around 5-7minutes on each side, or until the meat is no longer pink and the juices run clear.

Nutrition Information

• Calories: 275 calories;
• Total Fat: 10.1
• Sodium: 659
• Total Carbohydrate: 17.8
• Cholesterol: 67
• Protein: 25.4

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Ingredients

• MARINADE
• 1/4 cup finely chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 jalapeno chile pepper, seeded and minced
• 2 tablespoons finely grated fresh lime zest
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chipotle chile powder
• 1 tablespoon olive oil
• 1 pound chicken breast tenderloins or strips
• SALSA
• 1 medium tomato, chopped
• 1 small sweet onion, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1/2 jalapeno chile pepper, seeded and minced
• 1 clove garlic, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon chipotle chile powder
• 1 tablespoon fresh lime juice
• GRILLED VEGETABLES
• 1 sweet onion cut into 1/2-inch slices
• 1 red bell pepper, quartered
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon minced garlic
• LIME MAYONNAISE
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 16 thick slices French bread
• 2 mangos - peeled, seeded, and sliced
• 8 slices Monterey Jack cheese

Direction

• For marinade: in a small bowl, add a tablespoon of the olive oil, a quarter teaspoon of chipotle chile powder, a quarter teaspoon of black pepper, onion powder, one and a half teaspoons salt, lime zest, a quarter jalapeno, 1 clove minced garlic and a quarter cup of cilantro. Stir until well combined. Put chicken breast tenderloins into large resealable plastic bag. Add marinade to the bag with chicken, then seal. Coat by shaking the bag. Place in the refrigerator for 60 mins.
• For salsa: In a bowl, combine a tablespoon of lime juice, 1/8 teaspoon of chipotle pepper, sea salt, a quarter teaspoon of black pepper, a clove garlic, half of jalapeno, 2 tablespoons cilantro, a small onion and tomato. Wrap with the plastic wrap, then place in the refrigerator.
• To prepare grilled vegetables, in a bowl, toss red peppers and onions with a clove of garlic, a tablespoon of the olive oil and a quarter teaspoon of salt. Put aside.
• For lime mayonnaise: Whisk 2 tablespoons lime juice and mayonnaise together; wrap with the plastic wrap, then place in the refrigerator.

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