GRILLED POULTRY
GRILLED POULTRY

GRILLED POULTRY

Reading GRILLED POULTRY 12 minutes Next SMOKY SEAFOOD
By Dev Yeasin
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  • Chicken Tandoori BBQ

    •

    Prep Time: 15 minutes | Cook Time: 15-20 minutes | Makes: 6 Portions

    INGREDIENTS:

    • 16 ounces plain yogurt
    • ¼ cup lime juice
    • 2 cloves garlic, finely diced or pressed
    • 2 teaspoons salt
    • ¼ teaspoon turmeric
    • ½ teaspoon coriander
    • 1 teaspoon ground cumin
    • 1 ½ teaspoons ground ginger
    • ⅛ teaspoon cayenne pepper
    • 3 whole chicken breasts
    • 1 large onion, finely diced
    • 1 large green pepper

    INSTRUCTIONS:

    1. Combine plain yogurt, lime juice, garlic, salt, turmeric, coriander, cumin, ginger, and cayenne pepper. Stir well to create a marinade.
    2. Add the chicken pieces to the marinade, ensuring they are coated evenly. Then, place the peppers and onions over the chicken. Cover and refrigerate it overnight.
    3. Prepare hot coals or preheat your grill.
    4. Grill the marinated chicken over the hot coals or on the grill for 15 to 20 minutes, turning it as needed until it's fully cooked. 
    5. Baste with the marinade during cooking.

    NUTRITION:

    Calories: 275 | Protein: 32g | Fat: 7g | Carbohydrates: 17g | Fiber: 3g


    CHEF'S KNIFE TIP: 

    When dicing the garlic, onion, and green pepper for the marinade, use a sharp chef's knife to ensure precision and uniformity in the cuts. Additionally, when grilling the chicken breasts, use a sharp chef's knife to check for doneness by cutting into the thickest part of the meat. If the juices run clear and there is no pinkness, the chicken is cooked.

  • Smoked Chicken Drumsticks

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    Prep Time: 15 minutes | Cook Time: 2-2.5 hours | Makes: 4 servings

    INGREDIENTS:

      • 12 chicken drumsticks
      • 2 tablespoons olive oil
      • 2 tablespoons poultry seasoning
  • Wood chips (mesquite or hickory)

    • INSTRUCTIONS:

    1. Preheat your smoker to 225-250°F (107-121°C) and add the wood chips for smoke.
    2. Rub the chicken drumsticks with olive oil and season them with poultry seasoning.
    3. Place the drumsticks on the smoker grates.
    4. Smoke the chicken drumsticks for 2-2.5 hours, or until they reach an internal temperature of 165°F. Allow the drumsticks to rest for a few minutes before serving.

    NUTRITION:

    Calories: 250 | Protein: 25 | Fat: 15 | Carbohydrates: 0g | Fiber: 0g


    CHEF'S KNIFE TIP: 

    When preparing the chicken drumsticks, use a sharp chef's knife to carefully trim any excess skin or fat from the drumsticks for a leaner result. Additionally, when checking for doneness, insert a sharp chef's knife into the thickest part of the drumstick. If the juices run clear and there is no pinkness, the chicken is cooked through and ready to be enjoyed.

  • Grilled Cajun Turkey Tenderloin

    •

    Prep Time: 10 minutes | Cook Time: 35-45 minutes | Makes: 5 Portions

    INGREDIENTS:

    • 1 pack (about 500g) of boneless fresh turkey breast tenderloins
    • 1 ½ teaspoons paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • Pam cooking spray (for coating)

    INSTRUCTIONS:

    1. Combine paprika, onion powder, garlic powder, and cayenne to make a Cajun spice mixture.
    2. Lightly spray turkey breast tenderloins with Pam cooking spray. Coat turkey tenderloins evenly with Cajun spice mixture.
    3. Preheat the grill to medium-high heat.
    4. Place an aluminum foil drip pan in the middle of the grill with hot coals arranged around it, and fill with ½ inch of water. Position turkey tenderloins on the grill, 4-6 inches from the coals, directly over the drip pan. 
    5. Cover the grill and cook the turkey for 40 minutes, turning halfway through.

    NUTRITION:

    Calories: 180 | Protein: 27g | Fat: 4g | Carbohydrates: 2g | Fiber: 0g


    CHEF'S KNIFE TIP: 

    When slicing the fresh turkey breast tenderloins, use a sharp chef's knife to ensure precise and uniform cuts, which will promote even cooking and a more attractive presentation. Additionally, when coating the tenderloins with the Cajun spice mixture, gently press the spices into the meat using the flat side of the chef's knife to ensure thorough seasoning and flavor penetration.

  • Herb Smoked Chicken

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    Prep Time: 15 mins | Cook Time: 4 hours | Makes: 1 chicken

    INGREDIENTS:

    • 4 lbs. whole chicken
    • 3 tablespoons butter
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon fresh chives, finely chopped

    INSTRUCTIONS:

    1. Preheat an outdoor grill for low heat.
    2. Rinse the chicken inside and out, then pat it dry. Loosen the skin around the breast area.
    3. Place three tablespoons of butter in various places under the skin. Mix the fresh herbs and place half under the skin and the other half inside the chicken.
    4. Cook the chicken with smoke for 4 hours or until the juices run clear when poked with a fork.

    NUTRITION:

    Calories: 250 | Protein: 25g | Fat: 15g | Carbohydrates: 0g | Fiber: 0g


    CHEF'S KNIFE TIP: 

    When preparing the fresh herbs for the Herb Smoked Chicken, use a sharp chef's knife to finely chop them, ensuring they are evenly distributed throughout the chicken for maximum flavor. Additionally, when loosening the skin around the breast area, gently use a chef's knife to create small pockets without tearing the skin, allowing for easy insertion of the butter and herbs.



  • Smoked Beer Can Chicken

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    Prep Time: 10 minutes | Cook Time: 3 hours| Makes: 6 servings

    INGREDIENTS:

    • 1 whole chicken, patted dry
    • 1 can of beer
    • ¼ cup chopped onion

    SPICE RUB:

    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon brown sugar
    • ½ teaspoon smoked paprika
    • ½ teaspoon cayenne pepper (adjust to taste)
    • Salt and black pepper to taste

    INSTRUCTIONS:

    1. Preheat your smoker to 250º F.
    2. Mix the rub ingredients and sprinkle evenly over the entire chicken.
    3. Open the can of beer and drink or discard about half of it. Use a can opener to remove the top, and carefully add the chopped onions to the can.
    4. Place the chicken onto the can of beer and put it on the preheated smoker.
    5. Let it cook for 2-3 hours until it reaches 165º F in the thickest part of the thigh. This ensures that every part of the chicken is fully cooked.
    6. Remove the chicken from the smoker and let it rest for 10 minutes before slicing to serve.

    NUTRITION:

    Calories: 275 | Protein: 27g | Fat: 15g | Carbohydrates: 1g | Fiber: 0g


    CHEF'S KNIFE TIP: 

    When chopping the onion for the beer can, use a sharp chef's knife to ensure clean and precise cuts. Additionally, when checking for doneness, use a sharp chef's knife to insert into the thickest part of the thigh to ensure the juices run clear and there is no pinkness, indicating the chicken is fully cooked.

  • Bourbon Barbecue Chicken

    •

    Prep Time: 4 hours (marinating time) | Cook Time: Varies | Makes: 8 Portions

    INGREDIENTS:

    • 2 lbs. boneless, skinless chicken breast
    • ½ cup diced onion
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • 2 teaspoons orange zest
    • ⅓ cup orange juice
    • 1 tablespoon wine vinegar
    • ⅓ cup bourbon whiskey
    • ½ cup molasses
    • ½ cup ketchup
    • 1 tablespoon steak sauce
    • ¼ teaspoon dry mustard
    • Salt and freshly ground black pepper, to taste
    • Tabasco, to taste

    INSTRUCTIONS:

    1. In a mixing bowl, combine diced onion, minced garlic, olive oil, orange zest, orange juice, wine vinegar, bourbon whiskey, molasses, catsup, steak sauce, dry mustard, salt, pepper, and Tabasco.
    2. Place the boneless, skinless chicken breasts in the marinade and ensure they are fully coated. Allow the chicken to marinate for at least 4 hours.
    3. Preheat your grill to medium-high heat.
    4. Grill the marinated chicken, basting it frequently with the remaining marinade. Ensure the chicken is cooked thoroughly and no longer pink in the center.
    5. Once the chicken is cooked to perfection, it's ready to serve. Enjoy your Bourbon Barbecue Chicken with its rich and flavorful taste!

    NUTRITION:

    Calories: 325  | Protein: 28g | Fat: 8g | Carbohydrates: 22g | Fiber: 1.5g


    CHEF'S KNIFE TIP: 

    When dicing the onion and mincing the garlic for the marinade, use a sharp chef's knife to ensure precise and uniform cuts, which will enhance the flavor distribution in the marinade.

  • Curried Grilled Chicken

    •

    Prep Time: 10 minutes (plus marinating time) | Cook Time: Varies | Makes: 4 Portions

    INGREDIENTS:

      • 8 ounces yogurt
      • ¼ cup diced fresh mint (or 1 tablespoon dried diced mint)
      • ⅓ cup finely diced red onion
      • 2 teaspoons minced garlic
      • 1 teaspoon lemon juice
      • 2 teaspoons curry powder
  • 4 skinless, boneless chicken breast halves

    • INSTRUCTIONS:

    1. Combine yogurt, mint, onion, garlic, lemon juice, and curry powder in a dish to make marinade.
    2. Place chicken breast halves in a shallow dish.
    3. Pour ½ cup marinade over the chicken, and coat both sides. Marinate chicken in the refrigerator for at least 3 hours or overnight.
    4. Preheat the grill to medium-high heat.
    5. Grill chicken until cooked through, turning as needed. 
    6. Serve garnished with the reserved marinade. 

    NUTRITION:

    Calories: 250  | Protein: 30g | Fat: 6g | Carbohydrates: 10g | Fiber: 1g


    CHEF'S KNIFE TIP: 

    When dicing the red onion and mincing the garlic for the marinade, use a sharp chef's knife to ensure precise and uniform cuts, which will enhance the flavor distribution in the marinade.

  • Smoked Whole Turkey

    •

    Prep Time: 20 minutes | Cook Time: 4-5 hours | Makes: 8-10 servings

    INGREDIENTS:

      • 14 lbs. whole turkey, rinsed and patted dry
      • ½ cup softened butter
      • 2 tablespoons poultry seasoning
      • Salt and pepper to taste
  • Wood chips (apple or pecan)

    • INSTRUCTIONS:

    1. Preheat your smoker to 225-250°F (107-121°C) and add the wood chips.
    2. Rub turkey with softened butter, then season it inside and out with poultry seasoning, salt, and pepper. Place the turkey on the smoker grates breast-side up. Smoke the turkey for 4-5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
    3. Rest the turkey for 20 minutes before carving.

    NUTRITION:

    Calories: 450 | Protein: 45g | Fat: 22g | Carbohydrates: 0g | Fiber: 0g


    CHEF'S KNIFE TIP: 

    When carving the smoked whole turkey, use a sharp chef's knife to slice through the meat with precision. Start by removing the legs and wings, then slice the breast meat against the grain for optimal tenderness. Additionally, when seasoning the turkey, use a sharp chef's knife to evenly distribute the butter and poultry seasoning, ensuring every bite is flavorful and juicy.

  • Mexican Grilled Whole Chicken

    •

    Prep: 15 minutes | Marinate: 4 hours to overnight | Cook: 1 hour 15 minutes | Makes: 4-6

    INGREDIENTS:

    • 1 whole chicken (about 4-5 lbs.)
    • Juice of 2 limes
    • Juice of 1 orange
    • 4 cloves garlic, minced
    • ¼ cup olive oil
    • 2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • Chopped fresh cilantro, for garnish
    • Lime wedges, for serving

    INSTRUCTIONS:

    1. Whisk lime juice, orange juice, garlic, olive oil, cumin, chili powder, oregano, paprika, salt, and pepper. Place whole chicken in a large dish. Pour marinade over chicken, and coat evenly.
    2. Refrigerate for 4 hours or preferably overnight.
    3. Preheat grill to medium-high heat (375-400°F).
    4. Remove the chicken from the marinade and grill, breast side down, for 15 minutes.
    5. Flip the chicken, and continue grilling for 50-60 minutes until the internal temperature reaches 165°F (75°C). Rest for 10 minutes before carving.
    6. Garnish with cilantro, and serve with lime wedges.

    NUTRITION:

    Calories: 395 kcal | Protein: 35g | Carbohydrates: 5g | Fat: 25g | Fiber: 1g


    CHEF'S KNIFE TIP:

    When carving the grilled whole chicken, start by cutting through the joints between the thighs and the body using a sharp chef's knife. Then, separate the drumsticks and thighs by slicing through the joint. Next, slice along each side of the breastbone to remove the breasts. Finally, cut the breasts into slices or chunks. Use the chef's knife to make smooth, precise cuts for beautifully plated servings.



  • Chargrilled Honey Lime Chicken Skewers

    •

    Prep: 20 minutes | Cook: 10 minutes | Makes: 4 servings

    INGREDIENTS:

    • 1.5 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
    • ¼ cup honey
    • Zest and juice of 2 limes
    • 2 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • Wooden skewers, soaked in water for 30 minutes

    INSTRUCTIONS:

    1. Whisk the honey, lime zest, lime juice, minced garlic, soy sauce, olive oil, salt, and black pepper.
    2. Place the chicken chunks in a shallow dish and pour the marinade over the chicken. Toss to coat. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
    3. Preheat your grill to medium-high heat.
    4. Thread the marinated chicken chunks onto the skewers, leaving space between each piece.
    5. Place the skewers on the hot grill grates. Grill for about 4-5 minutes on each side, or until the chicken is cooked through.
    6. Remove the skewers from the grill and let them rest for a couple of minutes before serving.

    NUTRITION:

    Calories: 295 | Protein: 38g | Carbohydrates: 16g | Fat: 9g |Fiber: 0.5g


    CHEF'S KNIFE TIP: 

    When cutting the chicken breasts into chunks for skewering, ensure they are uniform in size to promote even cooking. This will help prevent some pieces from being undercooked while others are overdone.

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