GAS GRILL RECIPES

GAS GRILL RECIPE OF CHICKEN

At times, preparing the simplest dishes can prove to be the most challenging, and grilled chicken exemplifies this perfectly. Due to the leanness of boneless chicken breasts, they frequently end up dry, rubbery, and lacking in flavor. Contrary to common belief, merely marinating will not stop grilled chicken from becoming dry; in fact, it is often the marinade itself that contributes to this issue!

My method and marinade guarantee tender, juicy, and flavorful grilled chicken consistently. You can present the fillets on their own as a nutritious main dish (which children enjoy), topped with cheese on a toasted bun, or, as I frequently do, sliced over a Caesar salad. An added benefit: the recipe is quick and straightforward. All the preparation can be done in advance, and you won’t even need to dirty a single bowl.

What You’ll Need To Make THE BEST Grilled Chicken

Ingredients for grilled chicken breasts

STEP-BY-STEP Instructions

Step 1: Pound the Chicken

Begin by placing the chicken breasts in a 1-gallon freezer bag and pound them to an even thickness of ½ inch. This process tenderizes the meat and ensures uniform cooking. If left in their natural shape, the thinner side of the fillet will dry out while the thicker side continues to cook. If you lack a meat mallet, a rolling pin or a saucepan will suffice.

Step 2: Make the Marinade

Lemon serves as a crucial component in this marinade, but I utilize only the zest. Contrary to popular belief, acidic components (like vinegar or lemon juice) do not tenderize lean boneless chicken breasts. In fact, they do the opposite: they “cook” the outer layer of the meat, resulting in a leathery texture. The zest imparts a robust lemon flavor to the chicken without compromising its juicy texture.

The optimal tool for zesting citrus is a fine or microplane grater. Simply glide the lemon in one direction against the blades, rotating the lemon as you proceed. Ensure that you only remove the yellow outer layer; the white pith beneath is bitter.

After zesting the lemon, combine all of the marinade ingredients, excluding the chicken, in a 1-gallon zip-lock bag (feel free to use the same one you used for pounding).

Add the chicken breasts to the bag and massage the marinade into the meat until it is evenly coated.

massaging marinade into chicken

Step 3: Marinate

Seal the bag and place it in a bowl in the refrigerator (the bowl serves to prevent leakage); allow the chicken to marinate for a minimum of 4 hours or overnight.

sealed chicken in bowl ready to marinate in the fridge

Step 4: Grill

When you are prepared to eat, preheat your grill to high heat and oil the grates (clean, oiled grates will provide the best grill marks). Ensure that your grill is extremely hot before cooking the chicken; you desire nice grill marks and char in the brief time it takes to cook these. When pounded thin, chicken breasts require only 2 to 3 minutes per side…no longer! If you attempt to flip the chicken and it feels stuck, wait an additional 30 seconds. It will release naturally when it is ready.

You will observe that the recipe instructs to cover the grill while the chicken is cooking. This generates convection heat which aids in providing the chicken with a nicely charred exterior and a tender, moist interior.

After taking the chicken off the grill, allow it to rest for 3 to 4 minutes before slicing into it. This will assist in retaining the juices and maintaining the meat’s moisture. (The timing is ideal as it is just enough to get it onto plates, add sides, and set on the table).

While this chicken is best served immediately off the grill, it is also the type of dish you can prepare in a double batch and freeze for later use in salads, pastas, and sandwiches.

Freezer-Friendly Tips

Ensure the chicken is entirely cooled before freezing it.

Keep the chicken pieces whole (do not slice before freezing).

To prevent multiple pieces from sticking together (which prolongs defrosting time), wrap each piece individually in plastic wrap and then place them all in a ziploc bag. This also allows you to defrost one piece at a time if desired.

Bowl of sliced, grilled chicken.

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INGREDIENTS

1 gas grill with propane tank
1 roasting chicken, approx. 5-7 lbs.
1 aluminum foil pan, 12 1/4" x 8 1/4" x 1 1/4"
1 can of Pam (non-stick cooking spray)
1 roasting rack
1 metal grill cover spacer or a brick

INSTRUCTIONS
1. Thoroughly wash chicken inside and out. Drain.
2. Spray foil pan with Pam very lightly.
3. Place roasting rack in foil pan and spray both sides with Pam.
(The chicken will not stick to rack and the rack will clean upeasily.)
4. After chicken is fully drained place it on the roasting rackbreast up. Make sure chicken wings are folded under chicken back.
5. Turn on gas grill to high and close grill cover. Let grill heat up for 3 to 5 minutes, then turn gas burners to low.
6. Open gas grill cover and place foil pan with chicken on thegrill. Close grill cover and let stand for 10 minutes.
7. Open grill cover and place grill cover spacer (or brick) to holdgrill cover open 2 1/2 to 3 inches.
8. Let chicken roast until done. Figure 12 minutes roasting time perpound. Do not turn bird.
9. After 60 to 80 minutes turn off grill, open cover and remove foilpan with chicken and place on platter. Let stand for 10 minutes.
10. While chicken is cooling pour off chicken fat from foil pan.
11. Place foil pan and roasting rack in hot soapy water and cleanimmediately or throw pan in garbage and just clean roasting rack.
12. Chicken should be cool enough to cut up and have some fine eating.The gas grill recipe is ready to serve....great !
gas-grilled-fish.

OUTDOOR GAS GRILLED LA. REDFISH

Gas Grill Recipes Ingredients :

1 (12-15 lb.) LA. redfish
2 tsp. minced garlic
2 tsp. lemon juice
1 1/2 sticks butter
Tony Chachere's Creole Seasoning
1 tsp. hot sauce (optional)

Gas Grill Recipes Instructiojs :

Fillet redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down. Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked. Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like. Enjoy the OUTDOOR GAS GRILLED LA. REDFISH !!!

OUTDOOR GAS GRILLED LA. REDFISH VIDEO :

GAS GRILLED MARINATED FLANK STEAK

Gas Grill Recipes Ingredients :

2 (1-1/2 pound) flank steak
1/4 c. soy sauce
3 tbls. honey
2 tbls. red wine vinegar
1-1/2 tsp. garlic powder
1-1/2 tsp. ground ginger
3/4 c. vegetable oil
1 green onion, finely chopped

Gas Grill Recipes Instructions :

Trim steaks and score diagonally. Combine soy sauce, honey, vinegar, garlic powder and ginger in a bottle and shake well. add oil and green onion. Shake to mix well. Place steaks in a shallow dish, add marinade and refrigerate, covered, for 4 hours or longer. Preheat gas grill or gas broiler using medium flame. Drain steaks. Place on grill or broiler pan. Grill for 6 minutes per side for medium-rare. Slice thinly on the diagonal. Cool. Enjoy the GAS GRILLED MARINATED FLANK STEAK !!!

GAS GRILLED MARINATED FLANK STEAK VIDEO :

GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER

Gas Grill Recipe Ingredients :

3 slabs baby back ribs
rib rub (your preference)
6 or 12 pack beer
mesquite chips
2 cloves garlic, minced
4 tablespoons olive oil
1 cup onion, chopped
1 1/3 cups cider vinegar
1/2 cup brown sugar
2 cans (about 16 oz) tomato sauce
hot sauce
salt
fresh pepper
1 tbsp Worcestershire sauce
yellow mustard
dash cayenne pepper
2 sweet onions
2 green peppers

Gas Grill Recipe Instructions :

Note: Good smoked ribs require tender loving care, and while not overly difficult, are time consuming. The Sauce: Heat olive oil in a medium sauce pan on medium heat, then sauté onion and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add remaining ingredients, per your taste and bring to a low boil; then reduce to a simmer for one hour.

Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook. Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes) The ribs: 1 Day ahead - liberally rub the ribs with your favorite rub (store bought or homemade). Wrap each piece tightly in plastic wrap, and then in aluminum foil.

Refrigerate for one day. Soak chips in water for about 30 minutes, then dry. Heat one side of the gas grill, and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the gas grill, preferably on a top rack. You may stack them if needed. Pour one can beer into a disposable aluminum pan, and place over the heat at the back of the grill (this will create some moisture inside to self-baste ribs). Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing. Every 15 minutes or so baste the ribs - Boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this. When the ribs are close to being done, but not quite, pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check. When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the grill. Preheat the oven to 200°F. Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours. Enjoy the GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER !

gas-grilled-marinated-flank-steak

GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER VIDEO:

Honey Mustard Grilled Chicken (Gas Grill Recipes)

Honey Mustard Grilled Chicken (Gas Grill Recipes)

Ingredients

1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halve

Directions

Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Enjoy !

GRILLED TROUT FISH (Gas Grill Recipes)

GRILLED TROUT FISH (Gas Grill Recipes)
..try this nice recipe...!

GAS GRILL RECIPES INGREDIENTS

Fish (trout, white fish)
butter
Lemon
Fresh dill
McCormick's Lemon n Herb
Seasoned salt
Dip-ity Dill mix
Pepper

GAS GRILL RECIPE INSTRUCTIONS
First of all turn grill on high. And then place washed and patted dry fish on heavy duty foil. Dot with butter. Next is to sprinkle with Lemon n Herb, seasoned salt and Dip-ity Dill. Squeeze lemon over all fish. Lay dill sprigs over fish. Place open foil sheet with fish on grill. Close lid and turn to low. Grill 15 minutes or until slightly brown around edges. The gas grill recipe of fish is ready to serve....enjoy it !

Gas grill recipes:gas-grill-deer-elk-carribou-pot-roast

GAS GRILL DEER, ELK, CARRIBOU POT ROAST

GAS GRILL DEER, ELK, CARRIBOU POT ROAST

Gas Grill Recipes Ingredients :

1 (3 lb.) roast (approximately)
1 envelope of dry onion soup mix
1 can or cream of mushroom soup
1 bay leaf
1 quart of whole milk

Gas Grill Recipes Instructions :
Prepare meat by trimming away all waste. Place roast in a container that permits a small amount of space on all sides and at the top, the container needs to be the size that allows liquid to completely cover the roast. Put your roast in to the container and cover with the milk. Let the roast soak in the milk, overnight or at least for 12 hours.

When preparing to cook roast the next day, drain milk from roast and save all the liquid. Place the roast in a roasting pan or on a large piece of heavy duty aluminum foil. Sprinkle the dry onion mix over the top. Spoon mushroom soup over all, add the bay leaf. Cover roasting pan with top or seal with foil. If on a sheet of heavy duty foil, fold it over and seal it. Make it an air-tight package.

Place the prepared meat on the gas grill and save your kitchen from high heat. Set the control of the gas grill at "low", cover the grill and cook for about 3 hours. If charcoal grill, and there is no top, make a tent with foil. Unwrap, remove bay leaf, slice and serve. Serves about 5 or 6. persons. Enjoy it !

gas-grill-mesquite-smoked-baby-back