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January 12, 2022 4 min read

Look at all those chickens! But wouldn't they be better off on top of the grill? If you're like us and love a good grilled chicken cookout, here are three grilled chicken recipes to try out on your next BBQ with your friends and family.


This time, we're using Mountain Griller's Firestarters to give the charcoal or firewood in your grill a quick start: since chicken cooks fairly slow, you'll want to minimize the cooking time as much as possible. Before we get to the recipes, here's everything we know about using firestarters on a grill:


HOW TO START A CHARCOAL FIRE WITH FIRESTARTERS 

Charcoal Barbecue

Nowadays, getting your grill started is easier than ever using firestarters.


But, what are firestarters and how to use them? They are solid chunks of fuel that are super easily lit. You break them up into three or four pieces and place them inside a bunch of charcoal. How? Creating a line in the middle of the charcoal, placing the firestarters throughout the space, then covering with the larger chunks of charcoal, making sure you leave some breathing space. This way, you won't smother the firestarters and let the fire develop once lit. 


Now, grab a match and light up! It will take about ten minutes to get the charcoal glowing red, with no smoke or smell. At this point, you should carefully add more charcoal on top. Now it's time to prepare the meat!


HOW LONG TO GRILL CHICKEN

Grilled Chicken

Although it depends on the cut of chicken you're cooking, it will take roughly 35 to 40 minutes to grill bone-in pieces of chicken. You'll need to close the lid and check every 5 minutes or so. 


If you're wondering how to cook chicken breast, it will only take about 10 minutes, grilling the chicken breast for 5 minutes on each side.


And if you're planning to go all in and grill a whole chicken, first of all, we like your style. Second of all, plan for about 2 hours of cooking.


TIPS FOR A PERFECT GRILLED CHICKEN

Grilled Chicken

Just grilling chicken breast is a piece of cake, sure, but let me tell you that grilling chicken breast and making it stay juicy and full of flavor ain't that easy.


So, what's the secret to this? Quality chicken and a good grilled chicken marinade. Getting organic chicken sure is pricey, but the meat tends to be juicier and tender.


Applying a chicken marinade overnight makes a huge difference: this way, you get the best flavor you can out of your chicken breast, and it also gives it the perfect texture and moisture. Below you will find three grilled chicken recipes, each one with a marinade that you'll want to try again and again!


But what about grilling a whole chicken on a can of beer? That's a whole other story, and for that, you'll need the Mountain Grillers Beer Can Chicken Roaster Stand. Check the recipe below for a garlic herb grilled whole chicken!


GRILLED CHICKEN RECIPE #1: HULI HULI CHICKEN


½ cup ketchup

½ cup soy sauce

½ cup dark brown sugar

¼ cup apple cider vinegar

1 small piece fresh ginger, grated

2 to 3 garlic cloves, grated

4 pounds bone-in, skin-on chicken pieces


For the marinade:


In a big resealable plastic bag, combine the ketchup, soy sauce, brown sugar, vinegar, ginger, and garlic, and stir until thoroughly combined. That's your marinade. Reserve ½ cup of it and put it in the refrigerator. Add the chicken to the bag, seal it, and shake until the meat is well covered in marinade. Refrigerate overnight or for at least 8 hours.


For the grilled chicken:


When your grill is ready, make sure to oil the grates and place the chicken on the grill, close the lid and cook for 25 to 30 minutes, turning the chicken every 5 minutes and basting with the leftover marinade.


GRILLED CHICKEN RECIPE #2: JAMAICAN JERK CHICKEN

Jamaican Chicken

1 medium onion

3 medium scallions

2 Scotch bonnet chiles

2 garlic cloves

1 tablespoon five-spice powder

1 tablespoon coarsely ground allspice berries

1 tablespoon coarsely ground pepper

1 teaspoon dried thyme, crumbled

1 teaspoon freshly grated nutmeg

1 teaspoon salt

½ cup soy sauce

1 tablespoon vegetable oil

4 pounds bone-in, skin-on chicken pieces


For the marinade:


To a food processor or blender, add the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt, and process. When it's turning into a paste, keep the blender on and slowly add the soy and vegetable oil. In a big resealable plastic bag, combine the chicken and the marinade, shake until the meat is thoroughly covered, and refrigerate overnight. Bring to room temperature before cooking.


For the grilled chicken:


Start your grill and oil the grate when ready. Grill your chicken for 35 to 40 minutes with the lid closed, turning the meat every 5 minutes.


GRILLED CHICKEN RECIPE #3: GARLIC HERB GRILLED WHOLE CHICKEN

Beer Can Chicken

1 5-pound whole chicken

½ cup butter

2 tablespoons paprika

2 tablespoons garlic powder

ground black pepper to taste

2 tablespoons salt

10 cloves garlic

¼ cup fresh parsley

¼ cup fresh oregano sprigs

¼ cup fresh thyme sprigs

1 beer can (any brand you like)


For the marinade:


Thoroughly rinse the chicken and dry it inside out with paper towels. Rub the skin with half of the butter (¼ cup). Mix the paprika, garlic powder, black pepper, and salt, and sprinkle the chicken's skin with half of this seasoning. Place parsley, oregano, thyme, and 2 garlic cloves in the cavity of the chicken. Marinate overnight.


For the grilled chicken:


Get your grill ready and oil the grate. Place 2 garlic cloves into the beer can, rub the skin of the chicken with the rest of the butter, sprinkle with the rest of the seasoning mix, and set the chicken on the beer can. Grill for about 2 hours with the lid of the grill closed, checking every 10 minutes.


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