Grilled Chicken Breast Pollo Asado

Grilled Chicken Breast Pollo Asado

Need a new grilled chicken recipe? Who doesn’t right? This recipe packs a delicious flavor in an overnight marinade for your next chicken grilling adventure. For this recipe we are using 2 boneless skinless chicken breasts, but you could certainly use a 1/2 chicken or a pack of 6 boneless skinless chicken thighs.

Ingredients

  • 2 – 6 chicken breasts
  • 1 jalapeno pepper
  • 4 garlic cloves
  • 1 cup cilantro
  • 1/4 red onion
  • 1 lime juiced
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin

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Directions

First start with mincing a ¼ of a red onion. If you have a mini food chopper, just do a rough cut on the veggies rather than mincing. Next remove the seeds and mince 1 jalapeno pepper. Next peel and mince 4 garlic cloves. And finally wash and pick 1 cup of cilantro leaves. Add all these ingredients to a 1 gallon zip seal bag. Next add the wet ingredients to the bag, followed by all seasoning ingredients. Next, score the chicken breasts with a knife to help with the marinating process. Place the chicken in the marinade bag, then place the bag in the refrigerator overnight. On the next day, preheat your grill to 500 degrees. If you have wood chips, try using pecan or apple wood. Cook the chicken over a low burner at 8 to 10 minutes per side. Try to maintain around 400 – 500 degrees in your grill to sear the chicken keeping it juicy inside. Once the chicken reaches 165F it’s ready to eat!

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Grilled Hot Jerk Chicken Wings

Grilled Hot Jerk Chicken Wings

Are you ready for some seriously hot wings? Our jerk wings recipe will burn your mouth with 6 scotch bonnet peppers but the sweet brown sugar will keep you eating more.

Ingredients

  • 4 pounds chicken wings
  • 6 green onions
  • 1 white onion
  • 6 scotch bonnets
  • 6 garlic cloves
  • 1 lime (juiced)
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon kosher salt
  • 2 teaspoon allspice
  • 1 teaspoon black pepper
  • 3 tablespoon brown sugar
  • 6 sprigs of fresh thyme or 2 teaspoons of dried thyme

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Directions

First, rough chop the green onions, white onion, and garlic and add it to the food processor.


Next remove the seeds from the peppers (unless you want ridiculous amounts of heat) and add them to the food processor.


Add the lime juice, orange juice, and white wine vinegar to the food processor. Add the spices (do not skip any of these spices!) and the brown sugar. Close the food processor, then pulse it several times to break down the contents.


Following this, run the food processor for two minutes. At this point the jerk marinade is ready to use.


Add the chicken and some marinade to a zipseal bag and shake around the contents to coat the wings evenly. Store any remaining jerk marinade for later use. Place the wings in the refrigerator and allow to marinate overnight.


On the next day, preheat your grill and use wood chips for smoking. Ideally pimento wood is best for jerk chicken but if you can’t find this try pecan wood. Once your wood chips are smoking, cook the wings using your favorite method (direct or indirect). For direct heat, cook the wings 8 minutes per side flipping the wings three times. Pair these wings with a garlic aioli sauce and salty fries.

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Grilled Hot Chicken

Grilled Hot Chicken

Are you ready to feel the heat?  Check out this delicious hot pepper chicken recipe and say hello to the flame!

Ingredients

  • 6 Boneless skinless chicken thighs
  • 3 Scotch bonnet peppers
  • 1/2 cup Franks Red Hot Wings Sauce
  • 2 Tablespoons Ocho Rios Spicy Jamaican Jerk Seasoning
  • 1/4 cup Matouk’s Hot Pepper Sauce
  • 1 Teaspoon Everglades Heat seasoning

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Directions

First, cut the scotch bonnet peppers and remove the stem and seeds.  Place the peppers in a electric chopper to get a fine cut or hand chop the peppers into fine pieces.


Next place the chicken thighs into a 1 gallon Ziploc bag.  Add the peppers and all other ingredients to the bag.  Seal the bag and manipulate the contents for at least 1 minute ensuring that all seasoning is evenly distributed. Place the bag in the refrigerator for 4 to 6 hours.


After this take out the chicken and place on a preheated grill.  Cook on a low temperature for about 7 – 8 minutes per side.  Flip the chicken at least 4 to 6 times.

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Grilled Chicken Artichoke Kabobs

Grilled Chicken Artichoke Kabobs

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This is a great recipe that’s always a big hit at parties.  It takes a little bit of work to get this done, but the end result is pure bliss.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 can quartered artichoke hearts in water
  • 1/2 yellow onion
  • 1 pack cherry tomatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon herbs de Provence
  • 1/2 bottle Lupo’s chicken marinade

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Directions

First, using kitchen scissors, cut each chicken thigh in half length wise. Next cut each strip into 3 bit size chunks.  Place the chicken strips in a Ziploc bag and add half a bottle of Lupo’s chicken marinade. Move the chicken around in the bag until all chunks of chicken are covered with marinade.  Place the bag of chicken in the refrigerator overnight or at least 8 hours.


Next open the can of artichoke hearts, and drain out all the liquid.  Empty the artichokes into a colander and allow them to drain for 20 minutes.  Next prepare a container with paper towels and place the artichokes on the paper towels evenly allowing all prices to rest and dry on the paper towel.  Cover the artichokes with a paper towel and press down gently to mop up additional liquid.  Place the artichokes in the refrigerator while waiting on the chicken to marinate.


After at least 8 hours of marination it is time to put the kabobs together.  Peel the skin off a 1/2 of a yellow onion.  Cut this onion into 4 even chunks.  Following this, break up the onion and place in a bowl. Add the cherry tomatoes and artichokes to the bowl.  Next add 1/4 cup of olive oil to the bowl followed by salt, pepper, and 1/2 teaspoons of herbs de Provence.  Gently stir around the contents of the bowl until the seasoning and oil is evenly distributed over each item in the bowl.


Next it’s time to assemble the kabobs. Start with a kabob skewer and place a piece of marinated chicken on the stick. Follow this with an artichoke, a onion and finally a tomato. Repeat this until all chicken and veggies are used up and on a skewer.


Preheat your grill at a medium low setting (300 – 400 degrees).  Place the kabobs on the grill and let them cook for roughly 5 to 7 minutes per side.  These should be flipped at least 3 times, but ultimately this is up to you.  Be careful when flipping the kabobs, try to gently rock the kabob back and forth to loosen the contents off the grill. Be sure not to rip or tear off any parts of the kabob.

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