“Whoa this three whole chickens were one of the biggest I have ever seen!” Makes you wonder what do they feed these chickens now a days? There were at a get together party for Mother’s Day and this is but one of the meats that day being offered at my Brother’s home.
Normally I would grill a normal size chicken until clear juices run out when a toothpick in the meatiest part of the thigh is inserted (roughly 1 hour). On a chicken this size that time would probably double to two hours grilled over indirect heat.
Turns out this trio were seasoned with thyme, salt, pepper, and were marinaded in an orange mix. The combination of orange, smoke, and grilling gave them that golden beautiful color. They sat on a really big homemade grill away from the hot coals for two and a half hours. I will see about getting some of those photos for you and myself later on.
MY WAY TO GRILL A REALLY BIG CHICKEN
This is one of my recipes for grilling a chicken.
Fire up that grill. Whether you use mesquite or another wood for flavor; the choice is really up to you. I suggest using a different type every time you grill to see what your taste buds like the best.
Rinse the chicken inside and out under cold running water and pat dry. In a large bowl mix your choice of spices with olive oil. For a bird this big I used 3-4 tablespoons of olive oil, 1/4 cup orange juice, 1 tablespoon of thyme, 1 tablespoon of crushed black peppers, and 1/2 tablespoon of coarse salt. It is a very simple recipe that will make the chicken really tasty plus the added flavor from the smoke will pick it up as well.
Get the bird on a large cutting board and remove the backbone with a cleaver or heavy duty kitchen knife. Press the chicken flat on the cutting board. Get the mix and work some of it with your hands between the skin and chicken breasts. Rub the mix all over the chicken and let rest until the coals are ready.
Grill breasts up for 40-70 minutes over indirect heat and flip over for an additional 30-40 minutes with the breasts down or until the juices run clear at the thickest part when poked with a tooth pick.
Don't be a CHICKEN says the Chicken of the SEA, chicken is a whole lot tastier than fish and a whole lot healthier than beef and pork! This easy recipe will bring the "Chicken Lover in your family and friends alike!"
1 whole chicken
3-4 tablespoons of olive oil
1 tablespoon crushed black pepper
1/2 tablespoon coarse salt
1 tablespoon thyme
1/4 cup orange juice
Rinse chicken under cold running water and pat dry.
Combine and mix ingredients in a large bowl.
Remove the chicken's backbone using a cleaver or a large heavy knife.
Rub the mix all over the chicken to include the areas between the breasts and skin.
Grill for 40-70 minutes breasts up over indirect heat and flip over for an additional 30-40 minutes or until the juices run clear when poked with a toothpick.
Enjoy with your choice of sides!
Most of the calories comes from the skin, so if you are watching the Figure, remove before consumption. The cooking times vary depending on how big the bird and grill are. Always test for by using the toothpick method for best results.
“GRILLED CORNISH HEN STUFFED WITH WHITE RICE AND ROSEMARY HERBS”
The day was perfect for barbecue…then again; what day isn’t? The temperature felt like the mid-80’s, which is unheard of? I don’t recall the month of May feeling this cool in past years? “Let’s not complain, but cherish this wonderful day before SOMEONE up there feels like we here don’t appreciate a day like this. Thank You Lord and AMEN!”
Mesquite Coals from across the border, works pretty well but they tend to pop every once in a while; so moisten the floor if you have something that can catch on fire (like dry grass).
The chunks of mesquite were a pretty decent size and provided several hours of grilling heat. As usual, I started the fire before to let the grill come up to heat and to let the coals ash over.
In a large bowl I combined the following seasoning; 1 1/2 teaspoon of crushed Rosemary leaves, 2 teaspoons Paprika, 1 teaspoon crushed garlic, 1 teaspoon coarse black pepper, and 1 teaspoon coarse salt with 3 tablespoons of olive oil. Rinse Cornish hen under cold running water, pat dry, and coat hen inside and outside with seasoning mix.
Stuff hen with cooked white rice which has been seasoned with a tablespoon of butter and honey. You can use a moistened string or bamboo skewers to secure the hen’s legs to prevent the rice from coming out during the grilling. I use metal skewers myself because they can be reused and they don’t require soaking in water.
I ended up adding zucchini to the meal. For that, all I did was to cut zucchini lengthwise and lightly coated them with olive oil and seasoned with the remaining seasoning I had used for the hen.
AT THE GRILL
Place hen and zucchini on grill and cover. Grill for 30 minutes turning during the halfway time has passed.
“GRILLED CORNISH HEN STUFFED WITH WHITE RICE AND ROSEMARY HERBS” This dish was so good that when it hit the table, the hen, rice, and zucchini were all gone before I knew it…so much for a dish picture. “Oh well, next time!”
“GRILLED CORNISH HEN STUFFED WITH WHITE RICE AND ROSEMARY HERBS”
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: half a Cornish hen
Calories per serving: 170 calories
Fat per serving: 9 grams
Cornish Hen, white rice, and zucchinis on the grill are an excellent choice for a light tasty dinner! The added herbs and spices blended with the olive oil plus the smokiness of mesquite takes this dish to a higher level of deliciousness! Hope you enjoy it as much as my family does!
1 1/2 teaspoon crushed rosemary leaves
2 teaspoons paprika
1 teaspoon crushed garlic
1 teaspoon coarse black pepper
1 teaspoon coarse salt
3 tablespoons olive oil
1 Cornish hen
1 cup cooked white rice
1 tablespoon butter
1 tablespoon honey
3 zucchinis cut length wise
Prep grill beforehand.
Combine all seasonings in a large bowl with olive oil and mix well.
Rinse hen under cold running water, pat dry, and coat the inside and outside with seasoning.
Stuff hen with cooked white rice which has been seasoned with honey and butter.
Coat zucchinis with the remaining seasoning.
Grill hen and zucchinis over direct medium heat for 30 minutes turning over at the halfway point.
Remove when ready or until the juices run clear when a toothpick is inserted in the meatiest part of the hen.
The calories and fat are for half a Cornish hen. You might want to add more for the rice and zucchinis.
“THE DRUNKEN CHICKEN GRILLED OVER A HICKORY FIRE!”
This is definitely tastier than the chicken of the sea! Grilled and smoked over a Hickory fire for 1 hour; this chicken was easily coming apart and was sooo good and juicy.
“So… Not to be the “Party Pooper”, but don’t drink and drive.” Or do something stupid that you might regret later; all because you had a little too much. You will one day get a DWI or worse?
I still recall my tour of duty in West Germany; when Germany was still divided, back in 1986. My friends and I were taking turns drinking upside down hanging from the window ledge from a third story building. Hell, it was fun; it always is when you are in a drunken state. In one of those, someone let go of the persons leg to get a drink and for that short second; everybody sobered up pretty quick. That person hanging upside down did not fall, but could have. I don’t think it would have been a pretty site at all if he did fall upside down from a third story building. I thank God no one fell and I started drinking more responsibly after that evening. We all can have fun; but let’s do it more wisely.
Needless to say, we all know what might happen to drunken people…eventually.
“What happens to drunken chickens?” Well, they get broiled, cooked, or in this case; grilled!”
Spiced with an ounce of Crown Royal, 1 tablespoon of McCormick Grill Mates (I used Backyard Brick Oven), and about a tablespoon of olive oil to lightly coat the chicken.
McCORMICK GRILL MATES
I really enjoy using McCormick’s seasonings. This has about 11 seasoning in one can already mixed up and ready to use. By using this, I didn’t have to add the freshly grounded pepper or the coarse salt. It is already included. I do at times add to it. For example, I might add lemon zest or some other ingredient depending on the “taste buds” of the day are feeling like. This one appears to have an equal amount of basil, oregano, black pepper, salt, garlic, red pepper, sugar, onion, tomato, red bell pepper, paprika, and a citrus additive.
The only problem I see in using any of this multi-spice products is if you don’t really like one of the spices; in which case you will be better off mixing your own and creating your favorite blend.
So, I have lightly coated the chicken with olive oil and lightly sprinkled the chicken with the seasoning (inside and out). As for the Crown Royal; I am using an cast iron container made from Weber that holds your favorite concoction in the middle. The cast iron plate has an insert shaped like an upside down snowcone that holds the chicken upright and lets steam rise up into the chicken through vents at the tip. I also add a little water to the cast iron plate for moisture. Works great on the grill or in the oven. I’ll see if I can post a picture in the BBQ tools section. You can also use an aluminum can and add your choice of concoction, insert it into the chicken, and place on grill. The chicken legs helps stabilize the chicken in an upright position. Also works great. Another tip is to put the can and chicken on an cast iron pan and add a little bit more water. This way the pan will catch any juices from the chicken and steam them right back up to the chicken for a more juicer chicken!
As usual, I started the fire with coals and later added the Hickory chunks and logs. I then added the chicken and this picture is after 1 whole hour of grilling. Keep checking that the plate has water so that the chicken will come out more juicer. This chicken is ready for the dinner table. For calorie counting folks; remove the skin, it is where most of the calories are located (about 1/2 the calories). I ended up serving this chicken with fried Spanish rice and a 26 different bean soup which also had salt pork for a richer flavor. “Yum-Yum!”
This is a super easy recipe; you can substitute the Crown Royal with beer instead. This chicken is really delicious and juicy when cooked as directed and the Hickory fire adds a rich bacon like flavor as well. "Good eating!"
1 whole chicken
1 tablespoon of olive oil
1 tablespoon of McCormick Grill Mates; Backyard Brick Oven.
1 ounce of Crown Royal.
Have the chicken at room temperature and rinse in cold running water.
Pat dry and lightly coat the chicken with olive oil inside and out.
Sprinkle seasonings inside and out.
Using a suitable aluminum container (beer can or soda can will work fine) add the Crown Royal and water 3/4 full and insert the can into the chicken's cavity, so that the chicken is sitting on the can in an upright position. You can either place the chicken like this on the grill or you can put this combination on an cast iron pan big enough to hold the chicken in its upright position. If you do, add a little bit more water to the pan. The chicken will be juicer and the pan will be easier to clean afterwards.
Grill over direct heat for 1 hour or until the juices run clear when poked in the breast and thigh sections.
The prep time includes the coals ashing over, so start your fire first. Remember, you can remove the skin and save over 1/2 the calories.
“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”
These fellows were supposed to be the main course, but they quickly disappeared as they came off the grill. So…they just ended up been a snack type of thing to a “MAN-EATER”; and the worst part was that the man-eater is the “CHEF” of the house. “Yikes! The chef ate most of them!”
Luckily I had a contingency plan, just in case there wasn’t enough food at the dinner table. I had also grilled chicken breasts that became the main course for that evening and the chicken wings and drummettes ended up being appetizers.
Never the less, here are those deliciously sweet and tasty chicken wings and drummettes with a hint of orange.
I started out setting up the barbecue grill and lighting up the coals. During the time the coals ashed over, I had rinsed the chicken wings and drummettes in cool running water and patted them dry. In a large bowl combine 3 tablespoons of extra virgin olive oil, 1 tablespoon of orange zest, the juice of 1 medium to regular size orange, 1/2 teaspoon of freshly grounded pepper, 1/2 teaspoon coarse salt, 1/2 teaspoon of paprika, 1/2 teaspoon of Cheyenne pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of cinnamon. Mix well and add chicken wings and drummettes to marinade while the coals ash over (10-20 minutes).
TO THE GRILL
Grill the chicken wings and drummettes over medium to hot coals or direct heat for 15-20 minutes or until the juices run clear when poked at the meatiest part and turning over at least 3 times during the cooking time.
Unless you are running solo…resist the temptation of eating all of them by yourself.
“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serving Size: 1 piece
Calories per serving: 80 calories
Fat per serving: 4.50 grams
These sweet and tasty chicken wings and drummettes with a hint of orange are as sure as gone like the wind!
A combination of chicken wings and drummettes; 6 person.
The juice of 1 orange.
1 tablespoon orange zest.
3 tablespoons of extra virgin olive oil.
1/2 teaspoon freshly grounded pepper
1/2 teaspoon Cheyenne pepper
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon coarse salt
Rinse chicken in cool running water and pat dry.
Combine ingredients in a large bowl, mix well, and add chicken to marinade 15-20 minutes making sure to coat all the sides of the chicken. For a tastier chicken marinade longer; up to 3-7 hours in the refrigerator.
Grill over medium to hot coals for 15-20 minutes or until juices run clear at the meatiest part. I recommend turning them over every 4-5 minutes until done.
Serve hot off the grill with your favorite drinks and sides. Enjoy!
For a stronger taste marinade longer in the refrigerator.
Yeah, the stars of this show are the sweet-juicy-tender skinless chicken thighs. I added corn, Bush’s Baked Beans, and a sausage as extras or sides for the family. A really simple and super tasty dish that anyone can prepare that the family or friends will definitely enjoy.
I did not use any wood today, I used KINGSFORD Charcoal with Mesquite for the simplicity of things. Works really great, easy to lite, and gives the chicken or any meat a full smoky flavor which just taste totally awesome!
“FLAME ON BABY!”
In today’s grill preparation I used lighter fluid; that is why the flame is so high. I recommend soaking the charcoal only a bit and letting it air dry a couple of minutes before lighting the coals up. PS. do not get to close to the grill while striking the match. Better be safe than sorry.
FOR THE CHICKEN THIGHS
I combined in a large bowl 1 tablespoon of olive oil, with 1/2 teaspoon of fresh ground pepper, 1/2 teaspoon of coarse salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of cinnamon for each chicken thigh. Mixed well and seasoned the chicken thighs by coating both sides. A simple recipe, yet irresistible at the dinner table. Any person that likes eating chicken will be amazed at the great taste of these chicken thighs! That’s all she wrote; to the grill we go!
Grill the chicken thighs for 15-18 minutes turning over at half time or until the juices run clear over direct medium heat. As for the sausages; do the same not forgetting to turn them over as well.
“SOMETHING IS MISSING HERE!”
No wonder I am 50 pounds overweight! Coming off the grill, anything tastes irresistibly great! Yikes! Been the cook of the house sometimes is not so great for you after all. Well, on the bright side; it is healthier eating grilled food verses fried or breaded foods. “Breaded chicken thighs fried too perfection sounds damn pretty good too…” That’s for a different blog though, after all, what kind of a house chef would I be if all I knew was how to grill? Well, in someone else’s defense, a chef who did not need any frying pans?
A chicken breast that is oh so juicy and tender; just what the doctor ordered. Cooked so right that when you cut into it, clear juices run out. I am using this perfect chicken breasts for a beautiful salad dressed with a light ranch dressing.
THE COMPLAINING TURKEY
“It was what the doctor ordered…very little beef, you turkey!” Speaking of; That turkey really got it this past Thanksgiving Day! This was a picture that one of my friends shot over a couple of days ago of a turkey he cooked for Thanksgiving Day. Back to dinner time.
THE HEALTHY DINNER
While you can eat this tasty chicken breasts by itself, my daughter suggested to mix it in with a healthy fresh salad. This salad has five chopped strawberries, 1/2 cup chopped carrots, one tomato, two cups of a baby spinach mix, enough leafy lettuce to fill three dinner plates, one chopped apple, 1/2 cup shredded sharp cedar cheese, and its been tossed around in 3 tablespoons of an extra virgin olive oil. “Oh yes…don’t forget the pair of grilled chicken breasts and the light ranch dressing.”
THE MAIN ATTRACTION
Start with watching room temperature chicken breasts in cold running water, pat dry and butterfly them. In a bowl mix 3 tablespoons of light olive oil, grated lemon zest, juice of 1 lemon, 1 tablespoon of coarse salt, 1/2 tablespoon of fresh ground pepper, 1/2 tablespoon of paprika, 1/2 tablespoon of thyme and 1/2 tablespoon of dry parsley flakes.
Combine everything and give it a stir, let it rest for a minute or two to get the flavors intertwined or mixed in together.
Add chicken breast and coat both sides. That’s it, take to grilling area and grill for 10-15 minutes turning over at the half way point and grill until the juices run clear when poked with a toothpick in the meatiest part of the breast. Make sure the coals have ashed over before you start. I have used direct heat for this piece of butterflied chicken. If your haven’t butterflied your chicken cook under indirect heat. Move the coals over to one side and add more cooking time. Do check for the clear juices when you poke your chicken; it is a sure sign of that the chicken is done. You can also use a meat thermometer and when the internal temperature reaches 170 degrees, its well done, but for juicy-tender chicken breast I recommend the toothpick method. When ready, chop the chicken breast to bite size and mix in with its juices with the salad and serve with your favorite salad dressing. “YUMMY-YUMMY, FOR MY TUMMY!”
These juicy tender chicken breasts are a total joy to eat by themselves or in a healthy salad like my family did.
3 tablespoons of light olive oil
The zest of 1 whole lemon
Juice of 1 whole lemon
1 tablespoon coarse salt
1/2 tablespoon of fresh ground pepper
1/2 tablespoon of paprika
1/2 tablespoon of dried thyme
1/2 tablespoon of dried parsley flakes
2 chicken breasts
Combine all ingredients except the chicken and let rest to allow all the flavors to come together.
During this time rinse chicken in cold running water and pat dry. Butterfly the chicken.
Combine chicken breasts with the ingredients and coat well on both sides.
Grill chicken breasts under direct heat for 10-15 minutes or until the juices run clear at the meatiest part turning over once at the halfway grilling point.
Remove and chop to bite size chunks.
Add to the salad and use your favorite dressing. Enjoy!
As usual, the prep time takes the most. Waiting for the charcoal to ash over is a 30+ minute wait, but worth every single minute. When you bite into something you cooked on the grill, its just like "WOW!" P.S. I added small chunks of hickory wood for that extra kick in flavor.