Grilling Recipes - Blu-ray Forum

Ferris · 01-30-2009, 02:41 PM

We've seen plenty of threads on favorite foods, restaurants, etc. and some people have provided some great responses. But, there are times when I'd like to try some of these recipes, and am unable to find them. So, it is with that idea in mind (and a suggestion from schultz) that I've started this thread DEDICATED to recipes for food on the grill.

If you've got a recipe to use on a grill, post it here. This includes marinades, rubs, techniques, etc... If you try someone's recipe and like it, let the poster know. If you don't like it, let them know! I hope to see some good recipes and feedback here!

I'll kick it off with a Grilled Citrus Chicken recipe I use:

Grilled Citrus Chicken

Made for 6 boneless skinless chicken breasts

Wet ingredients
• 1/4 cup distilled white vinegar
• 1/3 cup vegetable oil
• 1/3 cup soy sauce
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/4 cup sherry
• 2 teaspoons honey
• 4 cloves garlic, crushed

Dry ingredients
• 2 tablespoons ground mustard
• 1/3 cup brown sugar
• 2 tablespoons lemon pepper
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1 teaspoon salt

Steps
1. In a bowl stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, honey, and garlic. Mix in the mustard, brown sugar, lemon pepper, oregano, rosemary, and salt.*
2. Place the chicken in a gallon sized zip-top plastic bag.
3. Pour the marinade into the bag over the chicken and seal the bag. (Make sure you get out as much air as possible to ensure complete immersion)
4. Place the bag in a bowl and put in the refrigerator to marinate for 8 hours or overnight.
5. After marinating, remove bag from refrigerator, and let sit at room temperature for 30-45 minutes (depending on the thickness of the breasts)
6. Remove chicken from marinade, and pat dry. Discard marinade
7. Lightly oil the grill grate.
8. Preheat the grill for high heat. ***
9. Place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Tips:
*If you’d like to save time on the day of cooking, you can start the night before. Put the wet ingredients in a gallon sized plastic zip-top bag, and place it in the refrigerator (put the bag in a bowl to prevent spills in the refrigerator). Then mix the dry ingredients in a Tupperware container. The next morning put the dry ingredients into the plastic bag with the wet ingredients, shake it up, then add the chicken. Place back in the refrigerator and allow to marinate for 8 hours

***When grilling, I’ve used the 2-tier method. One half of my grill is set to high heat, where I sear the chicken for 2 minutes on each side. Then I move it to the other side of the grill,where the heat is set to medium, for 4 minutes on each side.

01-30-2009, 02:41 PM	#1
Ferris Blu-ray Ninja Member since:Jan 2008 Location:Tampa Bay Area Blu-ray collection:79 Trading Score:1	Grilling Recipes We've seen plenty of threads on favorite foods, restaurants, etc. and some people have provided some great responses. But, there are times when I'd like to try some of these recipes, and am unable to find them. So, it is with that idea in mind (and a suggestion from schultz) that I've started this thread DEDICATED to recipes for food on the grill. If you've got a recipe to use on a grill, post it here. This includes marinades, rubs, techniques, etc... If you try someone's recipe and like it, let the poster know. If you don't like it, let them know! I hope to see some good recipes and feedback here! I'll kick it off with a Grilled Citrus Chicken recipe I use: Grilled Citrus Chicken Made for 6 boneless skinless chicken breasts Wet ingredients • 1/4 cup distilled white vinegar • 1/3 cup vegetable oil • 1/3 cup soy sauce • 1 lime, juiced • 1/2 lemon, juiced • 1/4 cup sherry • 2 teaspoons honey • 4 cloves garlic, crushed Dry ingredients • 2 tablespoons ground mustard • 1/3 cup brown sugar • 2 tablespoons lemon pepper • 1 teaspoon dried oregano • 1 teaspoon rosemary • 1 teaspoon salt Steps 1. In a bowl stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, honey, and garlic. Mix in the mustard, brown sugar, lemon pepper, oregano, rosemary, and salt.* 2. Place the chicken in a gallon sized zip-top plastic bag. 3. Pour the marinade into the bag over the chicken and seal the bag. (Make sure you get out as much air as possible to ensure complete immersion) 4. Place the bag in a bowl and put in the refrigerator to marinate for 8 hours or overnight. 5. After marinating, remove bag from refrigerator, and let sit at room temperature for 30-45 minutes (depending on the thickness of the breasts) 6. Remove chicken from marinade, and pat dry. Discard marinade 7. Lightly oil the grill grate. 8. Preheat the grill for high heat. * 9. Place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear. Tips:** If you’d like to save time on the day of cooking, you can start the night before. Put the wet ingredients in a gallon sized plastic zip-top bag, and place it in the refrigerator (put the bag in a bowl to prevent spills in the refrigerator). Then mix the dry ingredients in a Tupperware container. The next morning put the dry ingredients into the plastic bag with the wet ingredients, shake it up, then add the chicken. Place back in the refrigerator and allow to marinate for 8 hours **When grilling, I’ve used the 2-tier method. One half of my grill is set to high heat, where I sear the chicken for 2 minutes on each side. Then I move it to the other side of the grill,where the heat is set to medium, for 4 minutes on each side.

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