Mesquite Chicken Recipes

MESQUITE CHICKEN

Steps:

• In a large skillet pour in the jar of pineapples with juices and add chicken breast.
• Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
• Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
• Evenly divide first mushrooms and then ham onto the top each breast.
• Top each breast with a thick slice of Monterey Jack cheese.
• Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).

MESQUITE CHICKEN BAKE

Steps:

• Preheat the oven to 400˚F.
• Season each side of the chicken with the mesquite seasoning and lay flat in a large baking dish.
• Drizzle BBQ sauce over the top of each chicken breast and sprinkle with diced onion.
• Bake uncovered for 20 minutes, then remove the dish, add cheese and bacon to the top and return to oven for 5-10 minute or until the cheese is melted and the chicken is done (internal temperature of 165˚F.)

MESQUITE CHICKEN BRINE

Steps:

• Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

CROCK POT MESQUITE CHICKEN

Steps:

• 1. Wash chicken and remove skin. Place in crock pot
• 2. Mix Grill Mates Mesquite Marinade according to directions. Pour over chicken.
• 3. Add one cup water and boullion cube. I cooked mine all day while I was at work. Add a couple of sides and you have a delicious meal.
• 4. Note: I saved the drippings and the leftover chicken deboned. A couple of days later I put them in a saucepan with 1/2 cup of rice. Cooked for 20 minutes and had Mesquite chicken and rice. Yum, Yum.

MESQUITE-ROASTED CHICKEN

Steps:

• Make the rub: in a bowl, combine all the rub ingredients; set aside.
• Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
• Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
• Remove the backbones and cut each chicken in half.
• Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
• Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
• Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
• Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
• Serve warm with the sauce on the side.