GAS GRILL BACK YARD CHICKEN


GAS GRILL RECIPE OF BACK YARD CHICKEN

Gas-Grilled Backyard Chicken Recipe — juicy, smoky, and perfect for any weekend cookout! 🍗🔥

This classic recipe uses simple ingredients and a foolproof grilling method to give you tender chicken with crispy skin and bold backyard flavor.

🕒 Total Time: 35–45 minutes

🍽️ Serves: 4

🍗 Ingredients

For the Chicken:

  • 4 bone-in, skin-on chicken thighs or breasts (or a mix)

  • 2 tbsp olive oil (or melted butter)

  • Salt and black pepper to taste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika (smoked or sweet)

  • ½ tsp dried thyme or oregano

  • ½ tsp chili powder (optional for a little heat)

Optional Marinade (for extra flavor & tenderness):

  • ¼ cup olive oil

  • 2 tbsp lemon juice or apple cider vinegar

  • 3 cloves garlic, minced

  • 1 tbsp brown sugar or honey

  • 1 tsp mustard

  • 1 tsp soy sauce or Worcestershire sauce

For Basting (optional):

  • 2 tbsp melted butter or BBQ sauce, brushed during grilling

🔥 Instructions

  1. Preheat the Gas Grill:

    • Heat grill to medium-high (about 400°F / 200°C).

    • Lightly oil the grill grates to prevent sticking.

  2. Prepare the Chicken:

    • Pat chicken dry with paper towels.

    • If using the marinade, combine all marinade ingredients and soak chicken for at least 30 minutes (up to 4 hours in the fridge).

    • If not marinating, brush chicken with olive oil and season generously with spices, salt, and pepper.

  3. Grill the Chicken (Two-Zone Method):

    • Place chicken skin-side down over direct heat for 3–4 minutes to sear and crisp the skin.

    • Flip and move to indirect heat (cooler side of the grill).

    • Close the lid and cook for 20–30 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).

  4. Optional Basting:

    • During the last 5–10 minutes, brush with melted butter or BBQ sauce for a glossy, flavorful finish.

  5. Rest and Serve:

    • Remove from grill and rest for 5 minutes before serving.

    • Garnish with fresh herbs or a squeeze of lemon juice.

🌽 Serving Suggestions

Pair your backyard chicken with:

  • Grilled corn on the cob 🌽

  • Potato salad or coleslaw 🥗

  • Garlic bread or baked potatoes 🥔

  • Iced tea, lemonade, or cold beer 🍺

💡 Tips for Perfect Grilled Chicken

✅ Keep the lid closed — it helps retain heat and smoky flavor.
✅ Don’t pierce the chicken while cooking — it releases juices.
✅ Use a meat thermometer to avoid overcooking.
✅ Add wood chips (in a smoker box or foil packet) for a subtle smoky flavor.

❤️ Flavor Variations

  • Honey Garlic: Mix honey, soy sauce, and minced garlic for a sticky glaze.

  • Lemon Herb: Use lemon zest, olive oil, and fresh rosemary or thyme.

  • Cajun Style: Add cayenne pepper, paprika, and onion powder for a spicy kick.

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A great gas grill recipe to try !
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 up easily.)
4. After chicken is fully drained place it on the roasting rack breast 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 the grill. Close grill cover and let stand for 10 minutes.
7. Open grill cover and place grill cover spacer (or brick) to hold grill cover open 2 1/2 to 3 inches.
8. Let chicken roast until done. Figure 12 minutes roasting time per pound. Do not turn bird.
9. After 60 to 80 minutes turn off grill, open cover and remove foil pan 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 clean immediately 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 of back yard chicken is ready to serve....nice !

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OUTDOOR GAS GRILLED LA. REDFISH


OUTDOOR GAS GRILLED LA. REDFISH

🔥 Outdoor Gas-Grilled Louisiana Redfish Recipe — a Southern classic that brings smoky, buttery, Cajun flavor straight from the Gulf Coast to your grill! 🐟🔥

This recipe highlights fresh redfish fillets, seasoned with zesty Cajun spices, grilled to perfection, and finished with a rich lemon-garlic butter. Perfect for a backyard cookout or a quick, flavorful dinner.

🕒 Total Time: 20–25 minutes

🍽️ Serves: 2–4

🐟 Ingredients

For the Redfish:

  • 2 redfish fillets (about 6–8 oz each), skin on if possible

  • 2 tbsp olive oil or melted butter

  • 1 tbsp Cajun seasoning (store-bought or homemade – see below)

  • Salt and black pepper, to taste

  • Lemon wedges, for serving

For the Garlic Butter Sauce (optional but amazing):

  • 2 tbsp unsalted butter

  • 2 cloves garlic, minced

  • 1 tbsp lemon juice

  • 1 tbsp fresh parsley, chopped

🔥 Homemade Cajun Seasoning (optional)

Mix and store in a jar:

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp dried thyme

  • ½ tsp dried oregano

  • ¼ tsp cayenne pepper (adjust for heat)

  • ½ tsp black pepper

  • ½ tsp salt

👨‍🍳 Instructions

  1. Preheat the Grill:

    • Preheat your gas grill to medium-high (around 400°F / 200°C).

    • Lightly oil the grates to prevent sticking.

  2. Prepare the Redfish:

    • Pat the fillets dry with paper towels.

    • Brush both sides with olive oil or melted butter.

    • Season generously with Cajun seasoning, salt, and black pepper.

  3. Grill the Fish:

    • Place the fillets skin side down on the grill.

    • Close the lid and cook for 4–5 minutes, depending on thickness.

    • Carefully flip with a wide spatula and grill for another 2–3 minutes, until the flesh flakes easily with a fork.

  4. Make the Garlic Butter Sauce (optional):

    • While the fish grills, melt butter in a small pan over medium heat.

    • Add garlic and sauté for 30 seconds until fragrant.

    • Stir in lemon juice and parsley, then remove from heat.

  5. Serve:

    • Drizzle the warm garlic butter sauce over the grilled redfish.

    • Serve with lemon wedges and sides like grilled vegetables, rice pilaf, or corn on the cob.

🍋 Chef’s Tips

  • Keep the skin on — it protects the flesh from sticking and adds great flavor.

  • For extra smoke, ad



    d soaked wood chips in a foil pouch to the grill.

  • Don’t overcook — redfish should stay juicy and flake easily.

  • Try topping with a shrimp or crab butter sauce for a classic “Redfish Pontchartrain” twist.

❤️ Serving Suggestions

Pair your Cajun grilled redfish with:

  • Grilled asparagus or zucchini

  • Cajun dirty rice or garlic mashed potatoes

  • A crisp garden salad with lemon vinaigrette

  • A chilled glass of white wine or sweet tea


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