Here’s a nice and easy grilled chicken recipe, marinated with only a few ingredients and grilled with the additional flavor of mesquite wood chips. I paired mine up with some fresh grilled corn on the cob and seasoned baked potatoes, washed down with a cold Samuel Adams Lager. The grilled chicken was nicely smoked with just hints of Mesquite which combined nicely with the soy garlic pepper marinade. Using the Island Grill stone gave me a really nice browned surface to the skinless boneless chicken breast, which might otherwise end up looking pale and unappetizing.
Mesquite-Grilled Chicken Recipe
1 cup mesquite chips
2 bottles (12 ounces each) Budweiser, plus more for soaking wood chips
4 garlic cloves, smashed
1 bay leaf 2 tablespoons teriyaki sauce
2 teaspoons Kosher salt
2 teaspoons fresh ground black pepper
6 boneless, skinless breast halves (about 6 ounces each)
Note: I used a Samuel Adams Lager ( sorry Budweiser ), Best of the West Mesquite smoke tray and Organic Chicken breast from Greensbury Market.
Place the wood chips in a small, shallow dish and add lager to cover.
Soak for least one hour one.
In a large bowl, combine the 2 bottles lager, the garlic, bay leaf, teriyaki sauce, salt, and pepper.
Add the chicken and turn to coat.
Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
Prepare a grill for cooking over medium-high heat.
First, oil the grill rack.
If using a charcoal grill, prepare a solid bed of medium-hot coals.
If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high (you can hold your hand one to 2 inches above the grill level only 3 to 4 seconds).
Note: I used the Island Grillstone
Drain wood-chips and place in a foil pan directly on the heat in the corner for gas grill, or scattered them over the coals of using a charcoal grill.
Remove the chicken from the marinade and pat dry gently with paper towels.
Discard the marinade.
Lay the chicken on the grill rack.
Cover and cook for 6 minutes.
Uncover, turn the chicken, and cook until cooked through (cut to test) and the juices run clear, 6 to 8 minutes longer.
Recipe courtesy of “The Great Food Great Beer The Anheuser-Bush Cookbook
Disclosure: The organic chicken was provided at no charge to cooking outdoors for review purposes from Greensbury Market.com without stipulation nor was any payment received for this review.