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Grilled Chicken Simplicity and Great Flavor Achieved (Seasoning)
Posted on 3/31/21 at 11:07 pm
Posted on 3/31/21 at 11:07 pm
This post is mainly about getting you guys to try the seasoning mix. Cook the chicken however you want.
The Seasoning (Only Three Ingredients)
In a seasoning shaker with large holes, add and then mix the following:
4 Tbsp. Fiesta Brand Chicken Rub
1 Tbsp. Knorr Chicken Flavor Bouillon
1/2 Tbsp. Ground Black Pepper
The Chicken
1 10 lbs. bag of chicken leg quarters
How I grill the chicken
I separate the drumsticks from the thighs (cut off excess fat to prevent flaming) and rinse it off, let it drain (dry) and set out at room temp for a hour or two before cooking.
(If I want to be quick, I heat up the grill, cut open the bag next to the grill and throw on the chicken. No separating the legs. No rinse. No time sitting out at room temp.)
Heat up the gas grill on medium-high heat for about 10 minutes. Turn down the heat to low (but still cooking temp.) Spray the grill with non stick vegetable oil. Let any smoke from the spray die down. Put the chicken on the grill, skin side down. Spray the top of the chicken with non stick vegetable oil. Shake on seasoning liberally. (You will use most of the seasoning recipe above for 10 lbs. of chicken.) Cook for about 15 to 20 minutes. Flip. Spray. Season. (If your grill marks are darker than light brown, then you are cooking too hot.) Cook about 15 minutes. Flip. Spray. Season. Cook about 10 to 15 minutes. Flip. Spray. Season. Cook about 10 minutes. (Both sides are seasoned twice.) Total cook time is about 50 minutes.
Caution: Don't add BBQ sauce. (Specifically Sweet Baby Ray's) This seasoning clashes with BBQ sauce. Weird but it's true.
(FYI I use a Weber Genesis 3 burner gas grill. I heat up the grill, spray the grill with non stick vegetable oil, let any smoke die down, then turn all 3 burners to lowest setting before putting on the chicken. I don't know the temp, but it's probably 300 to 325 F.)
They sell these 6 oz. ones at Walmart in the Mexican seasoning section. The Fiesta Brand stuff is usually found all together in one section. They sell the larger containers at Academy Sports.
The Seasoning (Only Three Ingredients)
In a seasoning shaker with large holes, add and then mix the following:
4 Tbsp. Fiesta Brand Chicken Rub
1 Tbsp. Knorr Chicken Flavor Bouillon
1/2 Tbsp. Ground Black Pepper
The Chicken
1 10 lbs. bag of chicken leg quarters
How I grill the chicken
I separate the drumsticks from the thighs (cut off excess fat to prevent flaming) and rinse it off, let it drain (dry) and set out at room temp for a hour or two before cooking.
(If I want to be quick, I heat up the grill, cut open the bag next to the grill and throw on the chicken. No separating the legs. No rinse. No time sitting out at room temp.)
Heat up the gas grill on medium-high heat for about 10 minutes. Turn down the heat to low (but still cooking temp.) Spray the grill with non stick vegetable oil. Let any smoke from the spray die down. Put the chicken on the grill, skin side down. Spray the top of the chicken with non stick vegetable oil. Shake on seasoning liberally. (You will use most of the seasoning recipe above for 10 lbs. of chicken.) Cook for about 15 to 20 minutes. Flip. Spray. Season. (If your grill marks are darker than light brown, then you are cooking too hot.) Cook about 15 minutes. Flip. Spray. Season. Cook about 10 to 15 minutes. Flip. Spray. Season. Cook about 10 minutes. (Both sides are seasoned twice.) Total cook time is about 50 minutes.
Caution: Don't add BBQ sauce. (Specifically Sweet Baby Ray's) This seasoning clashes with BBQ sauce. Weird but it's true.
(FYI I use a Weber Genesis 3 burner gas grill. I heat up the grill, spray the grill with non stick vegetable oil, let any smoke die down, then turn all 3 burners to lowest setting before putting on the chicken. I don't know the temp, but it's probably 300 to 325 F.)
They sell these 6 oz. ones at Walmart in the Mexican seasoning section. The Fiesta Brand stuff is usually found all together in one section. They sell the larger containers at Academy Sports.
6
Posted on 3/31/21 at 11:14 pm to Langland
Thanks for sharing
This post was edited on 3/31/21 at 11:17 pm
Posted on 3/31/21 at 11:17 pm to SUB
quote:
Not a good idea with anything.
Posted on 4/1/21 at 12:48 am to Langland
I marinate my chicken breast in either homemade Greek marinade or Sicilian marinade. Then grill or cast iron skillet. Never disappoints and is family favorite. I also will use homemade Mexican seasoning for taco Tuesday.
Posted on 4/1/21 at 7:19 am to Langland
quote:
and set out at room temp for a hour or two before cooking.
You let chicken sit out for a couple hours on the counter before you cook it? Yikes
Posted on 4/1/21 at 7:41 am to shawnlsu
quote:
You let chicken sit out for a couple hours on the counter before you cook it? Yikes
I do for up to an hour. It needs to come to room temperature to cook evenly and If it goes bad in an hour it was bad before.
Not two hours.
Posted on 4/1/21 at 7:52 am to shawnlsu
quote:
You let chicken sit out for a couple hours on the counter before you cook it? Yikes
It’s fine. It takes a lot longer than that for bacteria to develop.
Posted on 4/1/21 at 7:53 am to NOLATiger71
Recipes?
Posted on 4/1/21 at 7:56 am to NOLATiger71
quote:
Greek marinade or Sicilian marinade.
Can you share the recipe??
Posted on 4/1/21 at 8:02 am to unclejhim
My go to for chicken is pretty simple: salt, pepper, garlic powder and smoked paprika with olive oil.
I typically use boneless skinless chicken thighs and let that marinate on the counter for 30-60 minutes.
I will grill, bake or roast them on the stove depending on my mood.
They’re great every time and super simple.
I typically use boneless skinless chicken thighs and let that marinate on the counter for 30-60 minutes.
I will grill, bake or roast them on the stove depending on my mood.
They’re great every time and super simple.
Posted on 4/1/21 at 8:04 am to Langland
That Knorr is fantastic, my favorite is adding to veggies or rice. Cavender's also crushes grilled chicken.
Posted on 4/1/21 at 8:23 am to LNCHBOX
I had originally commented on food safety of leaving chicken out that long. I looked into a little bit further and saw multiple articles citing 2 hours as being safe. I was surprised, as I've always thought the opposite was true. Learn something new I guess. 
Posted on 4/1/21 at 9:23 am to Langland
My latest spice preference has been Tony's No Salt, and salt to my preference. Season the night before and let rest overnight in the fridge. Letting the bird brine in the fridge overnight lets the salt diffuse through the meat rather than just on the outside.
This post was edited on 4/1/21 at 9:25 am
Posted on 4/1/21 at 9:34 am to SUB
quote:
I had originally commented on food safety of leaving chicken out that long. I looked into a little bit further and saw multiple articles citing 2 hours as being safe. I was surprised, as I've always thought the opposite was true. Learn something new I guess.
I don't care about safety, it's pointless. Experiment after experiment backs that up.
Didn't even address how unsanitary rinsing meat is
This post was edited on 4/1/21 at 9:59 am
Posted on 4/1/21 at 9:42 am to KamaCausey_LSU
quote:
Letting the bird brine in the fridge overnight lets the salt diffuse through the meat rather than just on the outside.
Fiesta Brand Chicken Rub suggests doing that, but I haven't noticed enough difference to be worth the extra step.
However, to take what I suggest above to the next level, I would brine the chicken overnight in a simple brine solution. Rinse the chicken off. Let dry. Then use the seasoning mix as above. But cut back slightly when shaking on the chicken.
Posted on 4/1/21 at 9:59 am to The Spleen
quote:
It’s fine. It takes a lot longer than that for bacteria to develop.
Learn something new everyday. I was always told chicken can sit on the counter long enough to trim and season it.
Posted on 4/1/21 at 11:14 am to shawnlsu
dry proteins brown better and cook more efficiently because the water keeps everything at 212 until it all steams off. Always dry your meats before they hit the heat
you can dry uncovered in a fridge for multiple hours or you can dry on the counter for one or two hours. This also helps the meats come to room temp so that they don’t act as a heat sink when they hit the heat
Never rinse chicken, pork or fish
you can dry uncovered in a fridge for multiple hours or you can dry on the counter for one or two hours. This also helps the meats come to room temp so that they don’t act as a heat sink when they hit the heat
Never rinse chicken, pork or fish
Posted on 4/1/21 at 11:35 am to Bobbi12
Posted on 4/1/21 at 11:46 am to Langland
quote:
Knorr Chicken Flavor Bouillon
anyone thought of Marco Pierre white?
Posted on 4/1/21 at 11:51 am to PeteRose
Stock pods!!!!
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