Quick Recipes and Easy

American Grilled Dry Rubbed Chicken

Wow! I didn’t know what to cook for dinner last Saturday (it was my turn in the kitchen), so I studied up on some dry rubs, BBQ sauces and techniques on grilling chicken. I experimented a bit and added what I thought would be excellent. I came up with my own dry rub recipe and lemon BBQ sauce recipe–and some danged excellent grilled chicken–not terrible for a day’s work!

Ingredients:

4 boneless chicken breasts, skinned

12 oz. beer

1/4 cup soy sauce

1/4 cup canola oil

2 tbsp. brown sugar

1 tbsp. dried parsley flakes

2 cloves minced garlic

2 tbsp. Griff’s American Dry Rub (see below)

1 batch Griff’s Lemon BBQ Sauce (see below)

Instructions:

In a large, deep dish, mix the beer, soy sauce, oil, brown sugar, parsley and garlic. Then add the chicken breasts. Cover and refrigerate for a few hours. Remove from the refrigerator and pour off the marinade. Rub about 1 tbsp. of Griff’s American Dry Rub (see below) into the chicken. Take your time and make sure all the nooks and crannies have been exposed to the rub. Cover and refrigerate for several more hours. Grill the chicken. Sprinkle about 1 tbsp. of Griff’s American Dry Rub on chicken as you grill it. Grill both sides of chicken. Just before chicken is finished grilling, baste liberally with Griff’s Lemon BBQ Sauce (see below).

Griff’s American Dry Rub:

1 tbsp. kosher salt

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. chili powder

1 tsp. paprika

1 tsp. Lawry’s® seasoned pepper (or black pepper)

1/2 tsp. cayenne pepper

Mix these ingredients together in a small bowl. Save in an empty spice container and rub and/or sprinkle on anything you grill!

Griff’s Lemon BBQ Sauce:

1/3 cup ketchup

1/4 cup butter

1/4 cup cider vinegar

1/4 cup lemon juice

2 tbsp. Worcestershire sauce

2 tbsp. soy sauce

2 tbsp. yellow mustard

1 tsp. Louisiana hot sauce

Mix these ingredients together in a small saucepan and slowly bring to boil. Reduce heat and simmer until sauce thickens a bit. Remove from heat and let stand. This can keep for several days if refrigerated.

Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. “Griff” is the author of several blogs. Griff describes himself as a “former kitchen klutz” who now has a passion for cooking and developing fantastic recipes. Griff want to send you a FREE E-BOOK with 32 fantastic chili recipes, along with a free recipe every week via email.

To receive, simply click on optin2.griffsrecipes.com optin2.griffsrecipes.com

Check out “Griff’s Recipe Report” at GriffsRecipeReport.com GriffsRecipeReport.com



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