Grilled Chicken getting boring, what's your recipe?

[10thPlanet]

Been rubbing mine in cayenne pepper. Sometimes extra light olive oil. I'll even burn them for flavor. 

[PorkRinds]

I like to do seasoned salt, lemon juice, and a bit of soy sauce.

[H&D]

That's a ton of sodium Pork. Try different herbs and spices. Mix and match. Switch up grilling and baking. And don't forget tuna, salmon and tilapia. Those help breakup the chicken rut.

[PorkRinds]

That's a ton of sodium Pork. Try different herbs and spices. Mix and match. Switch up grilling and baking. And don't forget tuna, salmon and tilapia. Those help breakup the chicken rut.

Good point.  I should have added that I use the low sodium soy sauce and only a small amount of seasoned salt. I let the grill add most of the flavor honestly.

[DeltaBoy]

Soak defrosted Chicken over night in Italian Salad Dressing.  Remove dust with Salt and Pepper and in to a hot pan or on the grill.

Or dust and them rest over night with Cavanders Greek Seasonings then grill.

Or dust them with Old Bay Seasoning in a zip lock bag and let them rest over night.

Finally we dust them with Fiesta Fajita  or Tony C seasoning and let them rest over night.

[Polecat]

Soak defrosted Chicken over night in Italian Salad Dressing.  Remove dust with Salt and Pepper and in to a hot pan or on the grill.

Or dust and them rest over night with Cavanders Greek Seasonings then grill.

Or dust them with Old Bay Seasoning in a zip lock bag and let them rest over night.

Finally we dust them with Fiesta Fajita  or Tony C seasoning and let them rest over night.

Good call Delta. I marinate in Italian dressing. Then use a mixture of Greek seasoning and Looziana hot sauce. Good stuff

[Ragnar Hogbrok]

Try eating the chicken medium rare to keep from cooking out the flavor.









No, absolutely do not do this.

[Hogfly]

Olive oil, salt, pepper, onion powder or garlic powder, and paprika

Put in baking dish. 450 degrees for 20 or 25 minutes, flipping once. Perfect every time and delicious.

http://healthyrecipesblogs.com/2011/08/09/how-to-bake-chicken-breast/

[HawgAdvocate]

Poach them breasts! Put'm in a pot with just enough water to where there's about a centimeter of space between the chicken and the top of the water. I add bay leaves, pepper, tumeric, and salt.

Bring'm to a rolling boil, then immediately cover and turn it down to let them simply simmer for 10 minutes. Then turn the heat off and let them marinate while covered for another 15 minutes.

They'll come out flavored and juicy. I cut'm up and throw them in chard/kale/spinach salads along with carrots, walnuts, squash, and flax seeds and whatever dressing you prefer.

[Hogfaniam]

Wally World rotisserie lemon peppered.  Take it home and debone it.  Feed the skin to the dog.

[DeltaBoy]

Wally World rotisserie lemon peppered.  Take it home and debone it.  Feed the skin to the dog.

We buy them at HEB at least 2 times a month.  15 minutes after getting home it is pert near gone or turned into Chicken Salad.

[10thPlanet]

Thanks on the tips. Sorry, It took so long to thank everyone.  I am definitely going to give these a try!

[10thPlanet]

Try eating the chicken medium rare to keep from cooking out the flavor.









No, absolutely do not do this.

I did this Chief I did lose weight.

[Hogfaniam]

Slice open and stuff with cream cheese and jalapeños, then wrap with bacon.  Not boring at all.

[alwaysnextyear]

For lunch I can pretty much eat the same thing every day. Creole seasoning, black pepper, garlic powder, cavenders, cumin and coriander and throw them on the grill.

[twistitup]

1/4tsp gr cinnamon
1tsp br sugar
1 tsp red pepp flakes
1/4 tsp cloves ground
1/4 tsp cumin
1T allspice
1 tsp bl pepp
2 T canola

Above is for 1# of chicken - multiply for more meat.

Mix dry spice then canola for paste
No oil for dry rub

Really good Jerk style spice mix. Toss with wings after frying or cover chicken and grill or bake...If using whole bird be sure to get spices under skin. This rub will take you back to the islands- perfect combo of heat and sweet.

[PorkRinds]

1/4tsp gr cinnamon
1tsp br sugar
1 tsp red pepp flakes
1/4 tsp cloves ground
1/4 tsp cumin
1T allspice
1 tsp bl pepp
2 T canola

Above is for 1# of chicken - multiply for more meat.

Mix dry spice then canola for paste
No oil for dry rub

Really good Jerk style spice mix. Toss with wings after frying or cover chicken and grill or bake...If using whole bird be sure to get spices under skin. This rub will take you back to the islands- perfect combo of heat and sweet.

Sounded like Cinnamon rolls there for a second. 

[ldfergu]

Poach them breasts! Put'm in a pot with just enough water to where there's about a centimeter of space between the chicken and the top of the water. I add bay leaves, pepper, tumeric, and salt.

Bring'm to a rolling boil, then immediately cover and turn it down to let them simply simmer for 10 minutes. Then turn the heat off and let them marinate while covered for another 15 minutes.

They'll come out flavored and juicy. I cut'm up and throw them in chard/kale/spinach salads along with carrots, walnuts, squash, and flax seeds and whatever dressing you prefer.

Eat this regularly and live to be 100, maybe 1000