Crazy Chicken Marinade Grilled Chicken Recipes

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

GRILLED CRAZY CHICKEN

Steps:

• In a blender, combine the water, salt, pepper, garlic and food coloring.
• Blend on high speed for about 15 seconds.
• Add the pineapple juice and the lime juice to the marinade and blend for another 5 seconds.
• Pour the marinade into a bowl and let the chicken marinate for 45 minutes.
• Turn the chicken over and let it soak for another 30 minutes.
• Fire up the barbie (that means heat up the grill, not aim a flame-thrower at your daughter's prized doll).
• Broil the chicken on the open grill for about 45 minutes to 1 hour, until the skin is a nice golden brown and crispy.
• Make sure the flames don't scorch the chicken, or you are going to get black skin and raw chicken.
• If using a gas grill, lower the heat if necessary and be patient, that chicken need slow cooking.
• If you are using a charcoal grill, you can spray a little water on the charcoal to keep the flames at bay.
• Turn the chicken often as it cooks.
• Cut the chicken into 8 pieces.
• Make sure to cut the breast in half and the thighs from the legs.