Creative Grilled Chicken Recipes That Keep Dinner Exciting (2024)

FAQs

How do you keep grilled chicken warm for a party? ›

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

Depending on the nutrient composition, the ease of being digestible, the way your body processes it, and the type of recipe that you are cooking it into, one can eat egg and chicken for dinner. For example, a grilled chicken with some seasonal vegetables is a super healthy dinner, while a fried chicken is not.

Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside. Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture.

Notes. If you need/want to grill the chicken ahead of time it will hold nicely for an hour or two in a 170-180ºF (77-82ºC) oven in the pans covered with foil. You can even barbecue them the day before.

Any chef I know prefers the thighs because they have a higher fat content which helps prevent them from drying out and becoming sandpaper in your mouth. Thighs are much more versatile. They stand up to poaching, braising, frying, roasting… they don't require as much direct attention.

THIGHS. Arguably the tastiest part of the chicken, thighs are little parcels of tender, juicy meat from the top of the bird's leg. You can buy them bone in, or bone out, and with the skin on or off. The meat is darker and firmer than the white breast meat and needs slightly longer to cook.

In today's poultry landscape, the Cornish Cross, Jersey Giant, and Red Broiler chickens hold significant places as meat-producing champions.

Chicken is a healthy food (as long as it's poached, baked or grilled), but that doesn't mean you should eat it every single day. As both dietitians have explained, eating a wide variety of foods is the best way to give your body the nutrients it needs.

Chicken Does More Than Just Add Protein

It's also worth pointing out that chicken does more for muscle building than just add protein. Niacin is essential for converting protein, fat and carbohydrates into usable energy. This can help you push around more weight.

Which is better for weight loss eggs or chicken? ›

Both chicken and eggs are a low calorie and high protein option. However, Chicken contains double the amount of protein than eggs per serving, emerging as a clear winner. Not only that, but chicken also contains less cholesterol in comparison to eggs, making it a much healthier food choice.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Any cooked chicken left at room temperature for more than two hours should probably be thrown out. The same applies to cooked chicken enjoyed outdoors, like at a picnic or barbecue. But when the indoor or outside temperatures are above 90°F (32.2°C), the cooked chicken is unsafe to eat after one hour.

In the Oven

If you have the space, a 200°F oven is perfect for keeping food warm. Alternatively, you can make your side dishes ahead of time and reheat them in a 350°F oven.

In a Slow Cooker. Simply select the “keep warm” function of your slow cooker and place the chicken and the juices inside. Put on the lid until you're ready to serve.

Keep chicken moist

A cooking hack from my catering days of frying and grilling chicken for the masses is poaching. Poach chicken on low heat in a mixture of buttermilk and chicken stock, or just stock. Once cooked through, refrigerate until ready to grill (perfect for overnight).