Ways to spice up Grilled Chicken

**MaGiCJNG** · 10-23-2007, 11:39 AM

Just curious as to ways you guys sex up your chicken? What types of spices or marinades do you use. I'm going for the more healthy recipes as i am looking to cut up. I'll give you one i made last night that actually wasnt too shabby (but i'm no cook either)

I grilled two pieces of chicken in just a little bit of extra virgin olive oil (seasoned with oregano, black pepper and red pepper flakes).

Once done, the left over oil i sauteed some fresh garlic and then when that was done i added about 1 cup of balsamic vinegar. Brought that to a boil then let it simmer for about 5 - 10 minutes. Once it reduced a bit, sliced up the chicken and threw it in there and mixed it all up. Pretty bangin. I think if i used better balsamic (not the cheap kind) it would have tasted that much better, and next time i am going to try to drain the oil first and just reduce the vinegar.

One thing though, before adding the vinegar, make sure the pan is not too hot, or else the vinegar will just dissolve and stink up your whole house.

ANY OTHER SUGGESTIONS FOR GRILLED CHICKEN (even if just spices and grilled).

**AandF6969** · 10-23-2007, 01:07 PM

Mrs. Dash is good... I like Lemon pepper, garlic herb and chipotle southwest

**Consistency** · 10-23-2007, 01:23 PM

lemon pepper!!!!!!!!!!!

**Titleist** · 10-23-2007, 01:47 PM

Lawry's marinades.

-Baja Chipotle
-Caribbean Jerk
-Lemon Pepper
-Louisiana Red Pepper

^Some of my favorites.

I also use Wish-Bone Italian dressing as a marinade.

**moush** · 10-23-2007, 03:08 PM

I also use Wish-Bone Italian dressing as a marinade.

Yea Baby!!! Tastes so nice if you cook it just right

**BWhitaker** · 10-23-2007, 05:57 PM

Best thing so far that I have found that works great on a bulker:

In a food processor, grind up oats and parmasean. Lightly coat thawed chicken with olive oil. Cover evenly and generously with mixutre. Bake.

Its damn great.

**MaGiCJNG** · 10-23-2007, 06:22 PM

Whitaker that is bad ass i must say.

I'm currently cutting up, are these other suggestions (the marinades specifically) ideal for cutting?

**StoneGRMI** · 10-23-2007, 06:41 PM

Saute a couple diced tomatoes, onion, japlepeno and cilantro in a pan until it reduces to a sauce and then pour it over grilled chicken or bake your chicken in the sauce. Delicious and healthy.

**BWhitaker** · 10-23-2007, 08:28 PM

Originally Posted by MaGiCJNG

Whitaker that is bad ass i must say.

I'm currently cutting up, are these other suggestions (the marinades specifically) ideal for cutting?

Just depends on what marinade you use...many have high sugar, some have none at all.

I have skipped the oats and covered by chicken with olive oil parmesean when I was watching carbs a little closer...not quite as good, but still great

**swol_je** · 10-23-2007, 09:29 PM

No Carbs:
Half a bag of crushed pork rines parmesan cheese and pepper. coat like shake-n-bake and tastes like fried chicken.

**BWhitaker** · 10-24-2007, 03:22 PM

Originally Posted by swol_je

No Carbs:
Half a bag of crushed pork rines parmesan cheese and pepper. coat like shake-n-bake and tastes like fried chicken.

That sounds amazing...ill def try that.

Does add a good amount of saturated fat...but I dont care

**chevpor1** · 10-24-2007, 04:02 PM

grill it for the best taste

**Boost n Juice** · 10-29-2007, 06:14 PM

I'll chime in...

As it's been pointed out, the majority of marinades has sat. fat and/or sugar. Marinading your bird in salt water, aka brine will make your bird more tender and juicy. Regardless of the flavoring, cooking the breast to the perfect temp (160) will unsure the perfect bird that's tender and juicy. One false sense of security out there is that Olive oil is healthy due to the *****s/efas...Raw olive oil is, cook it past 350 and kiss those efas bud-bye. Also, if you pan fry/sear/brown the outside, while it taste great, you are adding a lot of carbs.

**xlxBigSexyxlx** · 10-29-2007, 07:23 PM

Originally Posted by Boost n Juice

I'll chime in...

As it's been pointed out, the majority of marinades has sat. fat and/or sugar. Marinading your bird in salt water, aka brine will make your bird more tender and juicy. Regardless of the flavoring, cooking the breast to the perfect temp (160) will unsure the perfect bird that's tender and juicy. One false sense of security out there is that Olive oil is healthy due to the *****s/efas...Raw olive oil is, cook it past 350 and kiss those efas bud-bye. Also, if you pan fry/sear/brown the outside, while it taste great, you are adding a lot of carbs.

Meat isnt suppose to be cooked over 325, so olive oil is fine

**BWhitaker** · 10-29-2007, 08:12 PM

Originally Posted by Boost n Juice

I'll chime in...

As it's been pointed out, the majority of marinades has sat. fat and/or sugar. Marinading your bird in salt water, aka brine will make your bird more tender and juicy. Regardless of the flavoring, cooking the breast to the perfect temp (160) will unsure the perfect bird that's tender and juicy. One false sense of security out there is that Olive oil is healthy due to the *****s/efas...Raw olive oil is, cook it past 350 and kiss those efas bud-bye. Also, if you pan fry/sear/brown the outside, while it taste great, you are adding a lot of carbs.

How does pan fry/sear/browning the outside gonna add any carbs. Unless you are adding something to the chicken like flour, etc the simple process of searing the outside of meat does not add anything.

And I am pretty sure it will take a higher heat than 350 to kill the E F A's....but i could be wrong...do you have any research to back that up

**Ejuicer** · 10-29-2007, 09:11 PM

Originally Posted by Boost n Juice

I'll chime in...

As it's been pointed out, the majority of marinades has sat. fat and/or sugar. Marinading your bird in salt water, aka brine will make your bird more tender and juicy. Regardless of the flavoring, cooking the breast to the perfect temp (160) will unsure the perfect bird that's tender and juicy. One false sense of security out there is that Olive oil is healthy due to the *****s/efas...Raw olive oil is, cook it past 350 and kiss those efas bud-bye. Also, if you pan fry/sear/brown the outside, while it taste great, you are adding a lot of carbs.

So you're saying by browning the outside of a protein you're now changing the macronutrient into a carbohydrate? I'd like a detailed explanation of how this conversion works exactly...

**AandF6969** · 10-29-2007, 10:27 PM

Yeah... impossible. Thats like saying muscle turns to fat.

***BIG TEXAN*** · 10-30-2007, 09:03 AM

Originally Posted by swol_je

No Carbs:
Half a bag of crushed pork rines parmesan cheese and pepper. coat like shake-n-bake and tastes like fried chicken.

Damn skippy...been doing that one for years now and still one of my fav cutting meals.

**sonnygll** · 10-30-2007, 03:58 PM

I've tried many of these before. Good stuff.

I love the pork rinds idea, that sounds great, I'm going to have to do that.

By the way, chicken should be cooked at 350. Any higher and it can get tough and dry. As long as the internal temp makes it over 200 at some point and becomes white, it is safe. Lower temp just takes longer. Like a crock pot for example. I've had no problems with olive oil at 350 either.

Sometimes I just grill the chicken and eat it with Franks red hot sauce.

**MaGiCJNG** · 11-01-2007, 02:59 PM

Originally Posted by BWhitaker

How does pan fry/sear/browning the outside gonna add any carbs. Unless you are adding something to the chicken like flour, etc the simple process of searing the outside of meat does not add anything.

And I am pretty sure it will take a higher heat than 350 to kill the E F A's....but i could be wrong...do you have any research to back that up

I was just thinking the same thing when i just read that!

**MaGiCJNG** · 11-01-2007, 03:00 PM

Yea i was thinking of switching my Cholula for Franks Red Hot.

**bigdog123** · 11-09-2007, 04:00 PM

thanks guys for this tread i eat some much chicken .... i eat mine plain ...nothing but HP sauce on it ...and a bit ... ehhh ...i got it comming out of my freakin ears ...

**bigdog123** · 11-09-2007, 04:01 PM

mmmmmmmmmmmmm chicken

**sonnygll** · 11-10-2007, 01:57 AM

I ended up making that porkrinds and parmesan fried chicken.

I mixed crushed porkrinds, ground as fine as I could with parmesan cheese, a little salt, pepper, garlic powder, onion powder, ground red pepper (just enough for a slight kick). Then I cracked eggs into another bowl and beat them to mix the yolk and whites together.

I dipped the chicken into the eggs, getting it well coated, then rolled it in the porkrinds mixture and put it in baking pans. Then I added canola oil to the pans to help seal in the juices. I baked it for 40 minutes at 350. This gets it about 90% done.

Then I took them out put them on paper towels to get the grease out so they aren't soggy, and bump the oven up to 525. Then I put the chicken on treys, and cook it for 10 minutes or so with the high heat to get it the rest of the way done and crisp it up.

It comes out tasting like fried chicken from a restaurant.