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 GrillStone 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
Ingredients
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) from Greensbury Market
Note: I used a Samuel Adams Lager ( sorry Budweiser ), Best of the West Mesquite smoke tray and Organic Chicken breast from Greensbury Market.
Preparation
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.
