Best 4 Mesquite Grilled Chicken Breast Recipes
**Mesquite Grilled Chicken Breast: A Journey of Flavor and Simplicity**
Savor the smoky, succulent goodness of mesquite grilled chicken breast, a culinary delight that tantalizes taste buds and embodies the essence of outdoor cooking. Prepared with a simple marinade that infuses the chicken with a symphony of flavors, this dish promises a tender, juicy interior and a tantalizingly charred exterior. The mesquite wood imparts a distinctive smokiness that elevates the chicken to a new level of deliciousness. Accompanied by three delectable sauce recipes – a zesty chimichurri, a creamy avocado crema, and a tangy tomatillo salsa – this grilled chicken breast offers a versatile flavor experience that caters to diverse palates. Whether you're hosting a backyard barbecue or seeking a weeknight dinner that exudes rustic charm, mesquite grilled chicken breast is the perfect choice, inviting you on a culinary adventure that celebrates the harmonious balance between simplicity and taste.
MESQUITE GRILLED CHICKEN
Provided by Jodi
Time 39m
Number Of Ingredients 10
Steps:
- In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
- Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
- Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
- Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
- Slice it up and enjoy it.
LEMON PEPPER MESQUITE GRILLED CHICKEN (SOUTHWEST)
This is a very easy recipe that produces spectacular results. The citrus juice tenderizes and the lemon flavor, combined with the mesquite is to die for. This works with any cut of chicken--breasts to wings. Prep time does not include time to marinate.
Provided by Pokey in San Antonio
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pat dry chicken pieces, and place in plastic bag.
- Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
- Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
- Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks. Whole chicken breasts will take about an hour (in a Webber). Smaller pieces will take less time.
- When done, serve immediately.
Nutrition Facts : Calories 630.5, Fat 56.9, SaturatedFat 10.9, Cholesterol 103.5, Sodium 1261.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1, Protein 26.1
MESQUITE GRILLED CHICKEN
For smoky, bold flavor, try this easy grilled chicken recipe. Shake McCormick® Grill Mates® Mesquite Rub onto chicken. Grill. Devour.
Provided by Grill Mates
Categories Entrees,
Yield 10
Number Of Ingredients 3
Steps:
- Prepare grill for indirect medium heat (325°F to 375°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium.Note: To maintain medium heat (325°F to 375°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- Brush chicken with oil. Season cavity with 1 tablespoon of the Rub. Sprinkle remaining Rub evenly over surface of chicken. Place chicken, breast side up, on unlit side of grill. Close lid.
- Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).
Nutrition Facts : Calories 276 Calories
MESQUITE-ROASTED CHICKEN
Make and share this Mesquite-Roasted Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 624.3, Fat 41.4, SaturatedFat 11.7, Cholesterol 187.2, Sodium 1422.2, Carbohydrate 17, Fiber 1.6, Sugar 12.7, Protein 45.3
Tips:
- Use a quality cut of chicken breast. Boneless, skinless chicken breasts are the best choice for this recipe.
- Marinate the chicken for at least 30 minutes. This will help to tenderize the chicken and infuse it with flavor.
- Preheat your grill to medium-high heat. This will help to sear the chicken and prevent it from sticking to the grates.
- Cook the chicken for 8-10 minutes per side, or until it is cooked through. You can check the chicken's doneness by inserting a meat thermometer into the thickest part of the breast. The chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest for 5 minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Mesquite grilled chicken breast is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is tender, juicy, and flavorful, and the mesquite smoke adds a unique and smoky flavor. This recipe is sure to be a hit with your family and friends.
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