Grilled Salmon Recipes Easy-BBQ-Recipes.com

These grilled salmon recipes are heart-healthy alternatives to one of my favorite foods ever: fried fish. We all know that fish is good for you. However, the "F" word (fried) basically means ruining much of the health benefits that come from eating fish.

That's why these recipes are so great. Now will they forever end your craving for fried catfish steaks or red snapper po' boys? Not even. However, salmon is a "meaty" fish with a texture that's perfect for grilling.

More importantly, though, these recipes taste really good and, as we know, taste is everything.

(On another note, salmon roll is my FAVORITE sushi. If I could just figure out how to make it without poisoning myself...).

Grilled Salmon Recipes

Prep Time: 2 hours 15 min. (Includes 2 hours marinate time)
Cook Time: 20 min.

Total Time: 2 hours 35 min.

Ingredients:

• 2 lbs salmon fillet
• 4 tbls butter, melted
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 3 tbls honey
• 4 tbls granulated garlic
• 2 tbls granulated onion
• 1 tsp red pepper flakes (optional)

Directions:

1. Combine all ingredients (except salmon) in a bowl and stir until dissolved.
2. Put salmon in a resealable container. Cover salmon with 3/4 of the mixture, turn to coat, and refrigerate for two hours. Reserve the remaining mixture for basting.
3. Set-up grill for medium-high, indirect heat (about 400F).
4. Grill salmon 6 to 8 minutes per side, while basting it with the reserved marinade 2 to 3 times per side.

Note: In addition to basting the salmon, you can reserve some of the marinade for dipping or pouring over the finished product. Just bring the reserved marinade to a quick boil and then simmer until ready to use.

More Recipes (Coming Soon)

• How to Smoke Salmon
• Ceder Plank Salmon
• Blackened Salmon
• Dill and Parmesan Salmon
• Teriyaki Salmon Recipe
• Salmon Burger Recipe

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Jerk Chicken Recipe

Spicy hot with a subtle hint o' sweetness. That's the calling card for this jerk chicken recipe. The original version uses Scotch Bonnet peppers which are hot along the order of habaneros, but sweeter. That kinda heat is out of my league.

In this recipe I use jalapeos which have plenty of kick for my taste. If you want to turn up the heat and get a more authentic caribean jerk flavor, use Scotch Bonnet peppers. (Note: If you do use Scotch Bonnet peppers exercise caution when handling. Wear food service gloves and avoid any contact with your eyes.)

Jerk Chicken Recipe

Prep Time: 8 hours
Cook Time: 45 min

Total Time: 3 hours

Ingredients:

• 10-12 pieces of chicken (4 lbs)
• 1/4 cup fresh cilantro
• 6 garlic cloves
• 4 jalapeo peppers
• 2 onions
• 2 tbls ground allspice
• 2 tbls dried thyme
• 2 tbls brown sugar
• 1 tbls salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp ground ginger
• 2 tsp fresh ground black pepper
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup orange juice
• 1/2 cup vegetable oil
• 1/4 cup dark rum
• juice of one lime

Directions:

1. Combine all ingredients (except chicken) in a food processor and blend until smooth.
2. Rinse chicken and put it in a large freezer bag or non-reactive container.
3. Pour mixture over chicken, makings sure all the pieces are covered.
4. Refrigerate for at least 4 hours to overnight. I marinate overnight.
5. After chicken is done marinating, remove it from the refrigerator and let it come to close to room temperature (approximately 45 minutes).
6. While chicken is coming to room temperature, set-up your grill for 3 heat zones -- high direct heat (at least 475F), low direct heat and no heat (see photo below). If your grill is small, just create 2 heat zones -- one side with charcoal and the other without charcoal.




7. Grill your chicken approximately 3 minutes per side on the high heat side.
8. Move your chicken to the low direct heat side and cook until done - approximately 15 minutes per side. Chicken is done when it reaches an internal temperature of 165F.

Jerk Chicken On The Grill

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Oven Baked Beef Ribs Marinated in Spicy Balsamic Tomato Vinaigrette

My Oven Baked Beef Ribs

Oven baked beef ribs aren't just what you make because you can't use your grill or smoker. Yes, its been raining for a few days here in "sunny" southern California and I cooked these ribs in the oven. But that's just a coincidence. This recipe really stands on its own.

In my opinion, the flavor of USDA Choice beef ribs is hard to beat. In fact, I usually eat 'em nekkid (without BBQ sauce). However, I do this when they've been spice rubbed and smoked over hickory wood for hours.

Since this recipe is for ribs that have been slow-cooked in the oven, I've come up with a marinade that complements the meat while still allowing its rich beefy flavor to shine through.

Also of note is that I make my own Italian salad dressing. So when I saw a recipe for marinating beef in a generic bottle of Balsamic vinaigrette dressing, I figured I'd try a homemade Balsamic vinegar-based marinade. This, my friend, was an experiment gone good - real good.

Oven Baked Beef Ribs

Prep Time: 8 hours
Cook Time: 3 hours

Total Time: 11 hours

Ingredients:

• 1 slab of USDA Choice Beef Ribs
  
  
For Spicy Balsamic Marinade:
• 1/2 cup Balsamic vinegar
• 1/4 cup Extra virgin olive oil
• 1/4 cup Tomato sauce
• 2 Tbls granulated onion
• 2 Tbls Worchestershire sauce
• 2 Tbls fresh garlic (minced, crushed or chopped)
• 1 Tbls Red pepper flakes
• 2 Tsp Kosher salt (or more to taste)
• 1 Tsp Fresh cracked pepper
• 1/2 Tsp Dried Oregano
• 1/2 Tsp Dried Basil
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Parsley
• 1 pinch of white sugar

Directions:

1. For marinade: Add vinegar and salt to a small pot or sauce pan and heat to dissolve salt. Once salt is dissolved, let mixture cool and then stir in remaining ingredients. Set marinade aside.
   
   (Note: My experience is that without this first step, the undissolved salt is not distributed equally throughout the marinade when you pour it over the ribs. The end result is that some portions of the meat are more or less salty than others).
2. Remove the tough membrane and excess fat on the underside of your ribs. (For a how-to guide, see my pork ribs page -- it's the same procedure). Rinse ribs and pat dry.
3. Put ribs in a non-reactive container or large freezer bag. Pour marinade over the ribs and massage it into the meat.
4. Refrigerate ribs, meat side down, for 8 hours or overnight. Turn ribs occassionally.
5. When you're ready to cook your ribs, remove them from the refrigerator 30-45 minutes before placing them in the oven.
6. Preheat oven to 275F.
7. Place ribs, bone-side down, in a covered roasting pan. Cook for about 3 to 3.5 hours.
8. Once ribs are done, remove from oven and let rest for 10 minutes before serving.

Enjoy!

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Boston Butt Pork Roast: Better Than a Picnic Shoulder Roast?

Boston butt pork roast goes by several names: pork shoulder butt, pork shoulder butt roast, Boston Butt, Boston blade roast, Boston style shoulder, bone-in or boneless blade roast, blade end butt, and the list goes on.

In years gone by, I had no preference when it came to the picnic shoulder or the Boston butt. In fact, I would often choose the picnic shoulder because it's cheaper. However, I now definitely prefer the Boston butt roast - hands down. Here's why:

First of all, the Boston butt pork roast is a superior cut. It has more marbling (aka fat). Intramuscular fat is good and the Boston butt has a generous amount which gives it lots of flavor and moisture.

My Boston Butt Pork Roast Smoked with Hickory and Apple Wood

The picnic shoulder is a tougher cut of meat and has a thick layer of skin which prevents your seasonings and smoke flavor from reaching the meat. So more prep work is required to prepare a picnic shoulder for cooking.

Secondly, you can do more with a Boston butt roast. Of course, it makes excellent pulled pork -- some say the best when compared to a picnic shoulder. That, I believe, is a matter of preference. However, the Boston butt makes an excellent dinner roast for slicing and serving sans BBQ sauce. I love the versatility.

Below you'll find a basic but delicious recipe for sliced Boston butt pork roast. Notice again I said "sliced" roast. This is not the same as pulled pork. The difference is the target temperature of the meat.

For pulled-pork, you want your butt roast to reach an internal temperature of 190F to 195F. This will make the meat "fall off the bone" tender so that it easily pulls apart for sandwiches.

However, at 180F to 185F, the roast will still be super moist and tender. However, the consistency of the meat holds-up well enough for slicing - just perfect for a pork roast dinner with baked or creamy mashed potatoes and veggies or salad.

Boston Butt Pork Roast

Prep Time: 1 hour
Cook Time: 7 hours 30 min

Total Time: 8 hours 30 min

Supplies Needed:
Apple and Hickory Wood Chunks (at least 4 large chunks of each)
Charcoal - 1 large bag
Food Syringe
Food/Oven Thermometer
Aluminum Foil

Ingredients:

• 5-6 lbs Bone-in Boston Butt Pork Roast
  
  
For Rub:
• 1/4 cup paprika
• 2 Tbls ground black pepper
• 2 Tbls course salt
• 1 Tbls sugar
• 1 Tbls garlic powder
• 1 Tbls onion powder
• 1 Tsp dry mustard
• 1 Tsp cayenne pepper
  
  
For Injection Marinade: Chris Lilly's Pork Injection Recipe:
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup white sugar
• 1/4 cup table salt (I would start with 1 Tbls of salt. Add more to taste.)
• 2 Tbls Worchestershire Sauce

Boston butt with fat cap down and up.

Directions:

1. Remove pork shoulder butt from package and rinse with cold water.
2. With a sharp knife or kitchen shears, remove fat cap.
3. Inject meat with marinade as you slowly remove the needle from the meat each time you inject it. Do this throughout the meat until most or all of the marinade is gone.

   
   Boston butt with fat cap removed and being injected with marinade

4. Next, rub the meat with your seasoning/BBQ rub and let the meat come close to room temperature (about 45 minutes).
5. While the meat is resting, start your charcoal and set-up your grill for low, indirect heat (225F).
6. Once your coals are ready, place your meat on the grill and insert a BBQ thermometer in the meat so that you can monitor the internal temperature of the meat. That is the key to this entire process. Add 1 chunk of hickory and 1 chunk of apple wood.
7. If you're using charcoal briquettes, add 12 briquettes every hour.
8. Add 1 hickory and 1 apple wood chunk every 30-45 minutes for the first 4 hours.
9. Smoke the Boston butt pork roast until it reaches an internal temperature of 180F (approximately 60-90 minutes per pound). Then remove the meat from the grill, cover loosely with foil and let it rest for 20 minutes before slicing.

Boston butt in the smoker with temperature probe and spare ribs

I made the Boston butt below for a UCLA tailgate party with my job. I was a little pressed for time, though. I smoked the meat at approximately 235F for 4.5 hours. Then I wrapped it in foil and put it in the oven at 300F for 1.5 hours. Straight from the oven I wrapped the roast (while still in the foil) in a large towel and placed it in a cooler and headed to the Rose Bowl.

Before leaving the house, the meat reached about 170F. So the carry-over heat got it to at least 175F. When I took the roast from the cooler at the tailgate party, which was 2 hours after removing it from the oven, it was STILL too hot to hold in my hand! I made ribs too, which was more than enough food.

So I put my Boston butt pork roast back in the cooler and brought it home for a family dinner later that evening. It sliced like heaven and ate even better.

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Osso Buco Recipe with Lamb and Creamy Polenta

This osso buco recipe was shared with me by my dear friends:
Rene and Rochelle Faulcon

Ossobuco is Italian for "bone hole" and the dish is originally made with braised veal shanks. This version is made with lamb shanks.

Osso Buco Recipe

Prep Time: 20 min
Cook Time: 1 hour 40 min

Total Time: 2 hours

Ingredients:

Serves 2

• 1 pound lamb shanks
• 3 tablespoons olive oil
• 1 large yellow onion, sliced lengthwise
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 cup chicken stock
• 2 sprigs rosemary
• 2 sprigs thyme
• salt + pepper to taste

Directions:

1. Preheat oven to 325 degrees.
2. Rinse lamb shanks and season with salt and pepper.
3. In a Dutch oven or large pot, sear lamb shanks in 3 tablespoons of olive oil (about 5 minutes per side). Remove shanks and set aside.
4. Add onions to pot and saut for 2 minutes. Add the celery and carrots and saut for 6-7 minutes. Add garlic and tomato paste, stir.
5. Pour in wine and scrape the pot with a spoon to get any crisped bits at the bottom. Add chicken stock and stir.
6. Return lamb shanks to the pot, add rosemary and thyme and cover.
7. Put pot in the oven and cook for about 1.5 hours, turning the shanks after about 45 minutes. Cook lamb until it's fall-off-the-bone tender.
8. Serve over polenta.

CREAMY POLENTA
1 cup polenta
4 cups chicken or vegetable broth
2/3 cup grated Parmesan cheese
salt + freshly ground black pepper

• In a medium pot, bring the chicken stock to a boil and then reduce to a simmer.
• Slowly whisk in the polenta, stirring constantly until the liquid has been absorbed, about 15 minutes.
• Taste the polenta to check for doneness. If it remains undercooked but the stock has been absorbed, add a little more.
• Remove from heat when done and stir in the Parmesan cheese and salt and pepper to taste.

I like to blend the sauce with out the meat very lightly just to have the vegetables in smaller chunks, but the authentic way is to leave as is.

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GREMOLATA
1/4 cup Flat leaf parsley
1 garlic clove
1 tsp orange zest
1 tsp lemon zest

Combine minced garlic with the other ingredients and serve as a garnish.

Enjoy!

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Grilled Tri Tip Roast - The Poor Man's Prime Rib

Tri tip roast, like most good cuts of beef, doesn't require a lot of fancy seasoning. It does work well with a good marinade. And the meat can stand-up to exotic blends of herbs and spices, if you wish. However, a salt and pepper rub with maybe another ingredient or two is really all you need to complement this cut's rich beef flavor.

Below are two simple but very important tips to help you select and cook the perfect tri tip roast -- also known as the poor man's prime rib. (Note: Just search Google images if you need to see a picture of a raw tri tip roast. I'm always forgetting to take pictures of my meats before I cook 'em!)

Select the Right Grade

To really enjoy tri tip you want to select a piece that is of good quality. This means USDA Choice. Of course, if you can find and afford Prime grade, be my guest. Just don't buy tri tip that is graded "USDA Select" or is an ungraded store brand. In terms of quality, Select and ungraded store brands are your cheapest cuts of beef with less marbling than Choice grade (or Prime). Less marbling means the meat is less moist, less tender, with less flavor. In a nut shell, you get what you pay for.

Don't Overcook It!

Next, you want to be sure you don't over-cook your roast. Some people like their beef well-done. I'm certainly not going to knock anyone's personal preference. However, beef is most tender when cooked rare to medium-rare. That's just a fact. The closer you get to well-done, the less tender and juicy the meat will be. Translated, that means the meat will be tougher and drier.

Also keep in mind that you really shouldn't try to cook tri tip (or any other thick or large cut of meat) solely based on what the clock says. Time is just one variable and there are many others.

For example, the size and thickness of each piece of meat varies and impacts cooking time. The starting temperature of the meat when you began cooking it is another factor (e.g. was the meat at room temperature or taken straight from the refrigerator?). Even how each BBQ grill/smoker heats-up and holds heat affects the end result.

So really, any stated length of time for cooking meat is actually just a general guideline, but still a helpful one for use as a point of reference. For fail-safe results, though, use the meat's internal temperature as your guide:

• Rare: 120-125F
• Medium Rare: 130-135F
• Medium: 140-145F
• Medium Well: 150-155F
• Well Done: 160-165

This is why a good instant read food thermometer is such an important tool to have for indoor and outdoor cooking alike.

Anyway. Here's a great recipe I use for grilled tri tip roast that's really simple.

Grilled Tri Tip Roast Recipe

Prep Time: 45 min
Cook Time: 35 min

Total Time: 1 hour and 20 min

Ingredients:

• 2.5 - 3 lbs Tri Tip Roast
For Rub:
• 1 Tbls Koster Salt
• 1 Tbls Granulated Garlic
• 1 Tsp Granulated Onion
• 1 Tsp Fresh Ground Black Pepper
• 2 Tsp Oregano (optional)
• 1/4 Tsp Cumin (optional)

Directions:

1. Rinse your roast in cold water and season it generously with all of your rub.
2. Cover the roast and let it come to room temperature (approximately 35-45 minutes).
3. Next, get your grill ready by setting it up for 2 heat zones -- one side with charcoal for direct heat/searing and one side without charcoal for indirect heat/cooking.
4. On the side of your grill with charcoal, get the temperature up to about 425 degrees.
5. Sear your tri tip roast for about 3-5 minutes per side.
6. Next, place the roast on the side of your grill with the indirect heat and continue grilling it until it reaches your desired internal temperature.

I strongly suggest grilling your roast to medium rare. That means taking it off the grill when it reaches 130F. As it rests, the carry-over heat will cause the internal temperature of the roast to rise another 5F for the final temperature of 135F, which is medium rare perfection.

Important: Before cutting into your tri tip, be sure you've let it rest for a total of 10 minutes. This will allow the meat fibers to relax a bit and its juices to redistribute throughout the meat, making it more moist and tender. ALSO, when you do slice your roast, make sure to cut against the grain of the meat which will make it easier to chew.

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Apple Butter Pork Ribs

Looking to try something different at your next cookout? Apple butter pork ribs are a delicious change from your traditional BBQ spare ribs. No wonder roasted pigs always have apples in their mouths!

Sometimes trying new things can be disappointing. Not so with these ribs! The key to their amazing flavor is the apple butter BBQ sauce. My version of this delicious sauce is not too different from your ketchup-based BBQ sauces. That being the case, you may already have what you need to make a batch.

Apple Butter BBQ Sauce

Here's the recipe...

Apple Butter Pork Ribs

Prep Time: 2 hours
Cook Time: 6 hours

Total Time: 8 hours

Ingredients:

• 1-2 slabs of pork spare ribs
• BBQ rub for ribs (try my basic rub or use one of your own)
• 6 wood chunks (hickory, apple, pecan, oak - they're all good choices)

For Apple Butter BBQ Sauce:

• 2 cups apple butter (I use Tropical brand)
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 2 teaspoons liquid smoke
• 1/2 teaspoon chipotle pepper
• 1/2 teaspoon freshly ground black pepper
• 1 or 2 pinches of salt

Directions:

1. Prep your ribs by removing the fell, rinsing them and then trimming them St. Louis cut. Trimming is optional but I do recommend it for ease of cooking. (See Cooking Pork Ribs for a detailed discussion of these steps).
2. Rub ribs with oil or mustard, apply BBQ rub and refrigerate ribs while you make your BBQ sauce.
3. To make sauce, combine all the sauce ingredients in a pot. Bring to a slow boil and then simmer for an hour.
4. While the sauce is simmering, remove ribs from the refrigerator and start your charcoal.
5. Set-up your grill for low indirect heat (225F-240F).
6. Smoke ribs using the 3-2-1 method.
7. For the final 30-45 minutes of cooking the ribs, baste with the apple butter BBQ sauce.

When your ribs are done, remove them from the grill, cover and let rest for 6-8 minutes. Pair with your favorite sides and enjoy!

Top of Apple Butter Pork Ribs

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Grilled Vegetable Recipes For Main Courses and Side Dishes

Grilled Vegetable Recipes: Spaghettini With Grilled Sweet Peppers & Red Onion

In an effort to be more health-conscious, I've been trying different grilled vegetable recipes. And for a moment (a very brief moment) I could actually see myself being vegetarian.

Without question, the process of cooking vegetables over fire or hot coals adds another dimension to their flavor. The skin or flesh of veggies, when slightly charred, is nothing like the steamed versions. There's no comparison. Even the particular qualities of certain vegetable are intensified when grilled.

Take, for example, onions. When grilled, the heat causes the sugar in onions to carmelize which makes them sweeter. The same thing happens with sweet bell peppers.

In fact, the recipe I'm featuring here involves grilling organic sweet bell peppers, red onions, and garlic, combined with spaghettini. Simple, but full of flavor - which is just how we like it. (Note: I usually include grilled zucchini squash (aka Italian squash) in this recipe, but I forgot to buy some. Uuugh...)

Grilled Vegetable Recipes

Prep Time: 20 min
Cook Time: 25 min

Total Time: 45 min

Ingredients:

• 4 cups of cooked Spaghettini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion
• 1 cup of sun sugar cherry tomatoes
• 1/2 cup of sliced black olives, drained
• 1/2 cup extra virgin olive oil
• 2 Tbls red wine vinegar
• 2 Tbls butter
• 1 Tbls garlic powder
• 1/2 Tbls garlic salt
• 1 cup fresh grated Parmesan cheese
• Fresh cracked black pepper to taste
• Kosher salt, enough for a pinch or two

Fire-Roasted Sweet Peppers From My Grilled Vegetable Recipes

Directions:

1. First, put on a pot of water for your pasta. Then get your charcoal started. When they're ready, you will set-up your grill for medium high, direct heat - about 375F. And you want a 2 heat zones, one with the heat and a safe zone without heat to put the peppers and onions when they're done.
2. While the coals are heating up, rinse and core your bell peppers and then slice them in fourths. If the bell peppers are small, just slice them in half. Slice your red onion 1/4-inch thick.
3. Brush the pepper and onion slices with olive oil on both sides and sprinkle with a pinch or two of Kosher salt.
4. When your grill is ready, cook the peppers and onions for about 20 minutes. Turn the peppers as often as necessary to keep them from burning. A little char is one thing, burnt is another. Since the onions are more delicate, you only want to turn them once. So don't place them on the hottest part on your grill. You want to give them time to cook.
5. Once the peppers and onions are done, set them aside. When they have cooled, slice them into slightly larger than bite-sized strips or pieces.
6. Prepare your spaghettini as instructed on the package. After draining, take 4 cups and combine with 2 tablespoons of butter.
7. In a large skillet or pot, heat 1/4 cup of olive oil and cook the cherry tomatoes for about 2 minutes. After 2 minutes, add one cup of the grilled vegetables and heat both tomatoes and grilled vegetables for another 2-3 minutes.
8. Next, add the spaghettini to the skillet and all remaining ingredients, except black pepper and Parmesan cheese. Cook until spaghettini is thoroughly reheated.
9. When spaghettini and combined ingredients are done, serve with Parmesan cheese and fresh cracked pepper. Enjoy!

Sweet Bell Peppers Ready to Come Off the Grill

More grilled vegetable recipes coming soon, so stay tuned!

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Thai Chicken Recipe With A Sweet Chili Sauce Glaze

From my Thai Chicken Recipe With Sweet Chili Sauce Glaze

Of the many Asian-inspired recipes in my food arsenal, this Thai chicken recipe is not what I would call the most "authentic". But here's the thing: it tastes absolutely wonderful and it's really really easy to make. I like easy. I can do easy. And, according to my wife, I AM easy...in a "woman at a truck stop" sort of way. ...Whatever, though.

There are two ways to make this chicken - one way being brain-dead easy, and the other involving an extra step (4 to 8 hour marinade) that imparts more flavor.

Hmmmm... Brain-dead easy with flavor or super easy with more flavor. Let's do super easy with more flavor.

Now I'm gonna confess to you right here and now -- I love me some Thai sweet chili sauce. It's sweet and sticky with a little kick to it. What's better'n that??

However, since the sauce is syrup-like in consistency, don't expect the flavor to penetrate the poultry like an acidic marinade, even after an overnight bath in the stuff. It's not a marinade but a glaze and/or dipping sauce.

Still, this Thai chicken recipe does include letting the chicken soak in the chili sauce for 4 hours to overnight because it does impart a deeper flavor when compared to just grilling the chicken and brushing on the sauce at the end.

If you're pressed for time, though, you can follow my recipe below and just skip soaking the chicken in the chili sauce.

Thai chicken Recipe

Prep Time: 8 hours
Cook Time: 30 min

Total Time: 8 hours and 30 minutes

Ingredients:

• 1 whole fryer cut into 8 to 10 pieces
• 1 large bottle of Thai sweet chili sauce

For Brine:

• 1/4 cup of kosher salt
• 1/4 cup of brown sugar

Directions:

1. To brine chicken, mix salt and sugar in one cup of hot water and stir to dissolve. (I boil or microwave the water to make this easier, but use caution).
2. Combine salt/sugar water and 7 cups of cold water in a non-reactive container or freezer bag. (Note: if you use a freezer bag, add cold water to bag first, then add salt/sugar water).
3. Add chicken to brine and refrigerate for 1-1/2 hours.
4. Next, remove chicken from brine and rinse. Discard brine. Return chicken to container and pour in chili sauce until every pieces is covered. Don't use all of the chili sauce, though. We'll need some for basting the chicken later.
5. Let chicken soak in chili sauce for 4 hours to overnight.
6. When the chicken is done soaking in the chili sauce, remove it from the refrigerator and let the pieces come to room temperature (about 35 minutes).
7. While the chicken is resting, start your coals and get your grill going. You're going to be using medium high, indirect heat. So you want your grill at about 425F.
8. Once your coals are nice and hot, oil your grill grates so the chicken won't stick.
9. Grill chicken 10 minutes per side. Then baste your chicken with the sauce and grill for another 5 minutes per side, basting each side.

Once the chicken is done, remove it from the grill and let it rest for 5 minutes. Serve with sticky rice and stir-fry!

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Recipe: Chicken Wings with Thai Sweet and Hot Chili Glaze search: share recipes: archives: copycat: cookbooks: daily news: daily menus Grilled Chicken Wings with Sweet Red Chili and Peach Glaze 1 (12 oz.) jar Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves 1 cup Thai sweet red chili sauce 1 teaspoon lime juice Broiled Salmon with Thai Sweet Chili Glaze l Once Upon A Chef For more recipes with Thai Sweet Chili Sauce ... receive new recipes by email. Broiled Salmon with Thai Sweet Chili Glaze ... Summer Recipes. Grilled Moroccan Chicken; Asian ... Chicken Wings With Thai Sweet Hot Chili Glaze Recipe - Food.com ... Very easy and tastes so good. I didn't grill mine. I baked my wings at 375 for 45 minutes then slather on the sauce and baked again at 400 for 20 minutes until the ... Thai Sweet Chili Sauce Recipe - Group Recipes. We Food. My original Sweet Thai Chili Sauce. Great for chicken, shrimp, fish ... glaze; asian; rub; tangy; sweet; spicy ... Recipes Easy Quick Thai Sweet Chili Sauce Top Grilled Chicken Wings with Sweet Red Chili and Peach Glaze Recipe ... Rate recipe. These succulent chicken wings are grilled with a glaze of peach-apricot preserves, Thai sweet red chili sauce, fresh cilantro and lime juice. Chicken Wings with Sweet Chili Glaze - Smucker's Recipes; Sweet Tips; Promotions. Promotions; Sign Up ... Chicken Wings with Sweet Chili Glaze ... turning occasionally, or until chicken is done and sauce ... Thai Chicken Sweet Chili Sauce Recipes Yummly Find Quick & Easy Thai Chicken Sweet Chili Sauce Recipes! Choose from over 57 ... Chicken Wings With Thai Sweet & Hot Chili Glaze Chicken Wings With Thai Sweet & Hot Chili Glaze Recipe Yummly Chicken Wings With Thai Sweet & Hot Chili Glaze recipe Main Dishes, Appetizers with chili sauce, soy sauce, hot chili, sesame oil, fresh ginger, chicken wings ... Sweet Chili-Glazed Chicken Wings Recipe at Epicurious.com Find the recipe for Sweet Chili-Glazed Chicken Wings and other ... vinegar, sugar, water, chili-garlic sauce ... Transfer baked chicken wings to large bowl. Pour glaze over ...

Grilled Chicken Recipes

Grilled Chicken Recipes: Teriyaki Chicken

Grilling chicken the same way all the time is boring. But adding excitement doesn't mean making things difficult. Let my grilled chicken recipes help transform your basic yard bird into grilled, succulent perfection - the easy way.

No backyard barbecue is complete without "throwing some chicken on the grill". Some folks don't eat pork and others don't eat red meat at all.

So beyond burgers and hot dogs for the kids, you're always pretty safe grilling chicken for the adults and youngins alike. Don't forget the hot links, though!!

At the bottom of this page you will find several grilled chicken recipes, with more being added. Before you try the recipes, there are a few things to remember:

1: Poultry should be cooked to a minimum internal temperature of 165F. Their ain't no such thing as rare, medium rare, medium well poultry. And no matter what anybody says, you can't be absolutely sure that a piece of chicken is completely cooked just by checking to see if the juices run clear. You need an instant-read food thermometer to be sure.

2: Brine your poultry. I've extolled the virtues of brining many times on this site. Brining makes your meats more moist and flavorful. Even if you don't have a lot of time, a short brine is better than none.

3: If you're grilling over direct heat, don't leave your chicken unattended. Most of my grilled chicken recipes involve grilling over high but indirect heat. This eliminates flare-ups and burnt chicken. But sometimes we want to hurry things along a bit by cooking directly over the coals. That's fine. But this technique requires constant vigilance.

You may just be heading inside to get a cold one, but I tell you from experience that you can get distracted. Thirty seconds can turn into 5 minutes, which is more than enough time for flare-ups.

4: If your recipe calls for grilling over high indirect heat, keep a lid on it. Keeping the lid shut on your barbecue grill speeds up the cooking process since heat is retained inside the grill as you cook. In addition, the slightly smokey environment inside the grill helps give the chicken added flavor.

5: When you're done grilling your chicken, let it rest for 5 to 8 minutes. When cooked meat is allowed to rest, the juices are re-absorbed throughout the meat, making it more moist.

Below are several recipes with more to follow!

Recipes:

1. How to Grill Chicken
2. Grilled Chicken Wings
3. Grilled Chicken Thighs
4. Brining Chicken (The "Pulp Chicken" Recipe)

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Grilled Chicken Recipes - Food Network - Easy Recipes, Healthy ... Try new ways of preparing chicken with grilled chicken recipes and more from the expert chefs at Food Network. Grilled Recipes MyRecipes.com - Find the Best Recipes, Dinner ... With spices and other secret ingredients, these turkey, chicken, and spruced-up beef patties take your everyday burger to new ... Chicken Grilling Recipes - Outdoor Grilling - Recipe.com Browse the Web's best collection of Chicken Grilling Recipes, with pictures and easy to understand preparation instructions. Also, check out our Most Popular Chicken ... Grilled Chicken Recipes Chicken Recipes Recipes Better Recipes Grilled Chicken Recipes UPLOAD A RECIPE. Whether you prefer boneless breasts on the grill, chicken wings, whole butterflied bird, barbecue chicken, or something ... Grilled Chicken Recipe Collections - Food.com Fire up the grill for flame-kissed flavor from our members picks for simply seared and sauce-smothered grilled chicken recipes. Best Grilled Chicken Recipes - Allrecipes.com Top 20 Grilled Chicken Recipes from Allrecipes.com as rated and reviewed by millions of home cooks ... Grilled Chicken Salad with Seasonal Fruit, Chicken and Sun ... Grilling Recipes: Grilled Chicken Recipes - Martha Stewart View Marthastewart's Grilled Chicken Recipes collection Also get more food and cooking how-to's, step-by-step instructions, tutorials, and videos from MarthaStewart.com. Grilled Chicken Recipes - Allrecipes.com Looking for grilled chicken recipes? Allrecipes has more than 320 trusted grilled chicken recipes complete with ratings, reviews and grilling tips. Grilled Chicken Recipes : Recipes and Cooking : Food Network Our best grilled chicken recipes will be a hit at your next cookout. Check out our favorite bbq chicken, chicken wings, jerk chicken and more from Food Network. Grilled Chicken and Poultry Recipes - Recipes for Grilled Chicken A variety of recipes for chicken and other poultry on the grill, including rosemary chicken, sweet and sour grilled chicken, spicy grilled chicken, and more.

Barbecue Chicken Recipes For the Grill and Oven

From My Barbecue Chicken Recipes

I once read this somewhere: "What Westerners call smoking, Southerners call BBQ and what Westerners call BBQ, Southerners call grilling. Northerners don't make these distinctions because they just can't cook."

That is hilarious!! (Sorry, Northerners.)

I use this bit of humor to make a point that I hope will make this page more user-friendly. When I use the term "barbecue chicken recipes", I mean chicken with BBQ sauce on it. For some people, as noted above, the word "barbecue" or "BBQ" can mean just grilled meat. If you're looking for grilled chicken recipes (with or without rubs, glazes, and sauces) please see my grilled chicken recipes page.

Now that we've cleared that up, let's get on with the barbecue chicken recipes, shall we?

...

One of the great things about poultry is that it's cheap and plentiful. So there are a variety of barbecue chicken recipes that you can try out and customize to your personal taste. Just remember...

The USDA says raw poultry should be cooked to a minimum internal temperature of 165F. So you're going to need a good instant-read food thermometer. Invest in one and it will make preparing your chicken much easier and safer.

Preparing Your Chicken

When preparing chicken for barbecuing, I like to give it a good scrubbing with lemon juice. Lemon does wonders in getting the chicken clean and removing that slimy film.

Next, you have the option of seasoning your chicken with a rub, a marinade, or brining it. Rubs and marinades add flavor. Brining adds moisture (and flavor too, depending on the ingredients in your brine).

I like to brine my chicken before barbecuing. After brining, I rub it with a salt-free or very low-sodium rub, since the brining process has already provided enough saltiness. Then I brush on the BBQ sauce during the last 10-15 minutes of cooking.

Here's the barbecue chicken recipe I use to brine and barbecue 1 whole fryer, cut into 8-10 pieces:

What you'll need:

• 1 whole fryer cut into 8-10 pieces
• Brining solution:
  - 2 quarts cold water (i.e., 8 cups)
  - 1/4 cup kosher salt (or 3 tablespoons table salt)
  - 1/4 cup brown sugar
  - 1 small onion, sliced
  - 2 cloves of garlic, crushed
  - 2 bay leaves (optional)
  
• Low sodium BBQ rub (see my BBQ Rub Recipes for my low sodium rub)
• BBQ sauce
• Cherry or Apple wood - 2 small chunks or a handful of chips soaked in water
• A large container to hold the chicken while brining

BBQ Sauce (I created this just for my BBQ'd chicken):

• 2 cups ketchup
• 1/2 cup brown sugar
• 1/2 cup crushed pineapple (drained)
• 1/2 cup honey
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 3 tablespoons prepared mustard
• 1 tablespoon of your favorite barbecue rub
• 2 teaspoons liquid smoke
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• a pinch of salt

Brining Instructions (Updated)

1. To create your brine for this and most other barbecue chicken recipes, mix the salt and sugar in a cup of hot water and stir to dissolve.

2. Place your chicken in a non-reactive container like a glass baking dish or plastic bowl. I simply use a resealable plastic storage bag.

3. Put all the dry ingredients together with the chicken. Add the 7 cups of cold water to the chicken and then add the remaining cup of water containing the salt/sugar.

Make sure all pieces are fully submerged in the brine and refrigerate.

The rule of thumb for brining is: 1 hour per pound of meat/poultry. For brining chicken pieces you typically start with a 1 hour brine as well. I find that brining pieces for 1-1/2 hours works for me.

More Updates:

While the chicken is brining in the refrigerator, soak your wood chips/chunks. (You can soak your wood chips/chunks if you like but it's not necessary. The wood absorbs very little water so I personally have stopped doing it. Plus, the additional moisture on your coals might cause the temperature to temporarily dip, even if only a slightly).

When your chicken is done brining, remove it from the brine, rinse and rub with your BBQ rub. Now let the chicken come to room temperature (about 30 minutes). Putting ice-cold chicken on the grill will result in the exterior getting cooked before the inside is done.

While you wait, start your charcoal and set-up your grill for medium high, indirect heat (400F). Depending on the size of your grill, use the 2-heat zone or 3-heat zone method.

Once the coals are ready, it's time to barbecue. Ladies and gentlemen: Start your chickens!!

Cooking Your Chicken (Updated)

1. Sear your chicken on the grill directly above the coals for 3 minutes per side.

2. Move your chicken away from over the coals and place the pieces over the indirect heat side of your grill, skin-side up. Again, this indirect heat portion of your grill should be about 400F as the temperature is going to slowly decline as you cook.

3. Now add your wood chunks/chips to the coals and close the lid. Cook for 10 minutes.

4. After 10 minutes, rearrange the chicken by moving the pieces that were on the hotter side of the grill to the cooler side. And the pieces that were on the cooler side of the grill - move them so that they're now on the hotter side. Turn the pieces over, if necessary. Cook for another 10 minutes.

5. Finally, start basting the chicken with your BBQ sauce for another 10 minutes or until the chicken reaches an internal temperature of 165F. I usually check the breasts and thighs. You can remove the chicken from the grill when the meat reaches 160F, as its internal temperature will continue to rise for a few minutes after cooking.

After taking the chicken off the grill, tent it loosely with aluminum foil and let it rest for about 8 minutes. That's it!

You'll find even more barbecue chicken recipes below!

Recipes:

1. BBQ Chicken Wings
2. Baked BBQ chicken

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Grilling Pork Loin Roast is Easy as 1-2-3!

My Grilled Pork Loin Roast

Grilling pork loin roast really isn't hard at all. In fact, cooking one until it's dry-to-death or juicy and tender requires nearly the same amount of effort. The end result is, for the most part, determined by cooking time and temperature. But those two factors are only part of the equation.

The real secret to grilling pork loin roast is (drum roll please): Brining.

Actually, the benefits of brining are no secret at all. Brining adds moisture and flavor to your meats and is excellent for lean cuts like pork loin roast. This fact has not gone unnoticed by the producers of pork.

The National Pork Board states that most consumer pork cuts are, on average,"16 percent leaner than 20 years ago and contain 27 percent less saturated fat". Of course, this is a good thing. However, the downside is that there is some loss of the flavor and moisture that fat provides.

To compensate, pork producers are supplying consumers with pork that has been "enhanced" with a solution that includes water and salt. This process delivers a result very similar to brining.

Sometimes additional flavorings and spices are used for enhancing meat. Corned beef brisket is just one example.

Now obviously, purchasing enhanced meat is a matter of choice. However, when selection is limited, enhanced meats are a viable option, especially for grilling pork loin roast.

Since the intent of this website is to provide you with easy BBQ recipes, I'm going to start with a recipe featuring an enhanced pork loin roast, as these are readily available in many supermarkets and very easy to prepare.

What you'll need:

1. 2-4 pound enhanced pork loin roast
2. 6 garlic cloves
3. 2 tablespoons oil
4. BBQ rub*
5. Mesquite or Apple wood chunks (2-3 large chunks)
6. Charcoal
7. Large plastic storage bags

*Note: The type of BBQ rub you use for grilling pork loin roast, at least in this case, will depend on the sodium content of the roast. Simply check the nutrition label. Some brands of enhanced pork loin roast have as much as 220 mg of sodium per serving, while others contain significantly less. If you choose a roast that already has enough salt, use my low sodium BBQ rub to add flavor without the salt. The point is: pay attention to the sodium content when choosing a BBQ rub for grilling pork loin roast that has been enhanced.

Preparing Pork Loin Roast

Half of a pork loin roast with garlic inserted

Step 1: Peel and cut garlic cloves in half, length-wise.

Step 2: Remove roast from package, rinse well and pat dry.

Step 3: Cut slits in roast that are about 1/2-inch long and 1-inch deep. Insert garlic inside slits (see/enlarge picture to the right).

Step 4: Rub roast with oil, apply BBQ rub, and refrigerate overnight in plastic storage bag.

Grilling Pork Loin Roast

Now it's time for the fun part - grilling your roast.

First, take the roast from the refrigerator and let it stand at room temperature for about 30 minutes.

In the meantime, prepare your grill for indirect grilling over medium high heat (400F). Indirect grilling just means placing your coals on one side of your grill and your meat on the opposite side. Or you can bank your coals against both the left and right sides of your grill, while placing your meat in the center.

Once your grill preheats to 400F, place your roast on the grill and sear it over the hot coals for a few minutes on each side. Then move the roast away from the direct heat of the coals to finish cooking.

At this point, add a chunk of the wood to the coals and close the grill. Add a wood chunk to the coals every 15 minutes.

For grilling pork loin roast, the rule of thumb is cook 20 minutes per pound. So you'll cook the roast for 45-60 minutes. Once the roast reaches an internal temperature of 145F, remove it from the grill - it's done. Cover it and let it rest for 10 minutes before slicing.

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